Chicken in sauce my way Ingredients: 1 drizzle of - olive oil - 1 pinch of - white pepper - 2 carrots - 1 tablespoon of - flour - fluid 1 drizzle of - sunflower oil - 1 teaspoon of - veal stock - 1 pinch of - Espelette pepper - 1 pinch of - salt - 1 knob of - butter - 3 chicken legs - (drumstick and top) 1 red onion - 4 cloves of - garlic - 25 cl of - white wine - (cooking or like me Chablis) 230 g of - button mushrooms - (whole) 160 g of - green olives - pitted 50 cl of - eau.
Utensils：
- 1 Knife- kitchen knives 1 1 frying pan- frying pans 1 brush- €6.72 1 saucepan- pots and pans 1 Kitchen whisk- whisksBuy 1 stoner- 1 kitchen scales- scales 1 dish-
Total time: 1h30 Preparation: 30 min Rest:- Cooking: 1h
Phase 1
Cut the chicken thighs, separating the drumstick from the top.
Phase 2
Peel then cut the carrots into slices. Peel then slice the onion and garlic. Rinse the olives and mushrooms.
Phase 3
Brown the chicken pieces so that they are nicely browned in a mixture of sunflower oil, olive oil and butter.
Phase 4
Once golden, set aside in a dish.
Phase 5
In the cooking juice, brown then recook the onions with the garlic.
Phase 6
Then add the white wine and when it starts boiling again, add the flour in a drizzle while diluting.
Phase 7
Add the water (hot from the hot water bottle) then when it boils, add the veal stock in a drizzle and dilute.
Phase 8
Then add the mushrooms, olives and carrots.
Phase 9
Let simmer for a few minutes (5) then add the chicken pieces.
Phase 10
Let simmer gently (covered) for 30 min then turn the pieces while stirring the sauce and let simmer again for 30 min (still covered, adjust the simmering time depending on the nature of the chicken (white, free range, etc.).
Phase 11
Then serve with pasta or white rice as a garnish, adding the sauce to the garnish.
Phase 12
Bon Appétit!
Utensils：
- 1 Knife- kitchen knives 1 1 frying pan- frying pans 1 brush- €6.72 1 saucepan- pots and pans 1 Kitchen whisk- whisksBuy 1 stoner- 1 kitchen scales- scales 1 dish-
Total time: 1h30 Preparation: 30 min Rest:- Cooking: 1h
Phase 1
Cut the chicken thighs, separating the drumstick from the top.
Phase 2
Peel then cut the carrots into slices. Peel then slice the onion and garlic. Rinse the olives and mushrooms.
Phase 3
Brown the chicken pieces so that they are nicely browned in a mixture of sunflower oil, olive oil and butter.
Phase 4
Once golden, set aside in a dish.
Phase 5
In the cooking juice, brown then recook the onions with the garlic.
Phase 6
Then add the white wine and when it starts boiling again, add the flour in a drizzle while diluting.
Phase 7
Add the water (hot from the hot water bottle) then when it boils, add the veal stock in a drizzle and dilute.
Phase 8
Then add the mushrooms, olives and carrots.
Phase 9
Let simmer for a few minutes (5) then add the chicken pieces.
Phase 10
Let simmer gently (covered) for 30 min then turn the pieces while stirring the sauce and let simmer again for 30 min (still covered, adjust the simmering time depending on the nature of the chicken (white, free range, etc.).
Phase 11
Then serve with pasta or white rice as a garnish, adding the sauce to the garnish.
Phase 12
Bon Appétit!