Farfalle
Poulet aux Farfalle cuites au four dans le jus de cuisson
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500g chicken thigh
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Juice of ½ lemon
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240g of Panzani Farfalle
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8 g of salt
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1 small onion i.e. 60g
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3 cloves of garlic i.e. 10g
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2 chilli peppers
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3 sprigs of parsley
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60ml
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de vin blanc sec 1
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branche d'oignon pays 1
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branche de persil 1
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feuille de bois d'Inde ½
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poivron soit 80g 250g
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de giraumon 530ml
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1. Peel and coarsely chop the squash into 2 cm cubes. Dice the pepper into cubes 2 cm wide.
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2. Prepare the aromatic mixture by finely blending all of the ingredients that make it up together: 1 small onion i.e. 60 g, 3 cloves of garlic i.e. 10 g, 2 chilli peppers, 3 sprigs of parsley, and 60 ml of dry white wine.
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3. Put together a homemade bouquet garni by tying the spring onion, sprig of parsley, and West Indian bay leaf together.
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4. Heat 3 tbsps of oil in a skillet. Lemon the chicken with the juice of ½ a lemon and brown for 10 minutes in the skillet, once the oil is hot. Stir in the half pepper and then the blend, salt, and spices. saute for 1 minute, then add the white wine and allow to reduce.
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