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Ingredientes
- 1 3/10 kg chicken cut into 8 pcs
- 60 gm clarified butter
- 100 gm shallots finely sllced
- 150 ml verjuice or possibly wine vinegar
- 1 x bouquet garni
- 100 ml dry white wine
- 150 ml chicken stock water beurre manie (30gbutter and 10g flour mashed together with a fork)
- 1 Tbsp. flat leaved parsley
- 1 x salt and freshly grnd pepper
Direcciones
- Season chicken pcs lightly with salt and pepper
- Heat the butter in the frying pan then put in the chicken pcs and fry on all sides for 7 to 8 min till golden brown
- Add in the shallots cook for 1 minute then pour in the verjuice or possibly vinegar Put in the bouquet garni cover the pan and cook over gentle heat or possibly in the oven at gas 3 170C (325F) for 10 min Take out all the chicken pcs except the thighs that will need another 5 min cooking. Keep the chicken pcs hot while you make the sauce To make the sauce pour the white wine into the pan and reduce by one third
- Add in the chicken stock or possibly water and whisk in the beurre manie to bind the sauce If it seems too thick add in a little more chicken stock or possibly water Season to taste
- Arrange the chicken pcs in a deep white china dish and pour the warm sauee over Sprinkle with parsley and serve
- serves 4preparation time 20 minutescooking time 20-25 min
- This dish originally comes from Lyon or possibly Burgundy.
- It is best made with verjuice (the acid juice of unripe grapes) if you can find it.
- Fresh pasta is the perfect accompaniment.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 626 | |
| Calories from Fat 407 | 65% |
| Total Fat 45.47g | 57% |
| Saturated Fat 17.24g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 248mg | 10% |
| Potassium 535mg | 15% |
| Total Carbs 4.49g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.21g | 0% |
| Protein 41.82g | 67% |
