Farfalle
Poulet aux Farfalle cuites au four dans le jus de cuisson
-
500g chicken thigh
-
Juice of ½ lemon
-
240g of Panzani Farfalle
-
8 g of salt
-
1 small onion i.e. 60g
-
3 cloves of garlic i.e. 10g
-
2 chilli peppers
-
3 sprigs of parsley
-
60ml
-
de vin blanc sec 1
-
branche d'oignon pays 1
-
branche de persil 1
-
feuille de bois d'Inde ½
-
poivron soit 80g 250g
-
de giraumon 530ml
-
1. Peel and coarsely chop the squash into 2 cm cubes. Dice the pepper into cubes 2 cm wide.
-
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.
-
3. Put together a homemade bouquet garni by tying the spring onion, sprig of parsley, and West Indian bay leaf together.
-
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.
You might also like
Poulet aux Farfalle cuites au four dans le jus de cuisson
Farfalle
Make recipe
Couscous sucré aux dattes et aux noix
Couscous
Make recipe
Pipe Rigate au poulet aux olives
Pipe Rigate
Make recipe
