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Receta Poached Chicken In Tarragon Sauce
by CookEatShare Cookbook

Poached Chicken In Tarragon Sauce
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Ingredientes

  • 1 (3-3 1/2 lb.) broiler fryer
  • 1 carrot, peeled & minced
  • 1 onion, peeled & minced
  • 1 tbsp. butter
  • 1 bay leaf
  • 1 c. dry white wine
  • 1 c. chicken stock
  • 1 teaspoon tarragon
  • Salt & pepper

Direcciones

  1. Wash fryer. Pat dry. Saute/fry carrots and onions in butter in a large frying pan. Transfer vegetables to crockery pot. Brown fryer in remaining drippings. Transfer to crockery pot. Add in bay leaf, wine, stock, tarragon, salt and pepper. Cover. Cook on low (200 degrees) for 8 hrs. Remove chicken from crockery pot. Keep hot.
  2. Pour juices into saucepan. Skim fat. Boil down till reduced to 1 c.. Pour into sauce bowl. Carve chicken. Serve on hot platter. Pass sauce. Makes 4-6 servings.