Ingrédients
- 1 kg of chicken pieces (wings, thighs, or mixed) as desired1 kg
Beurre50 g
Ail2 tbsp
Coriandre fraîche3 tbsp
Citron2 pieces
Bouillon de poulet2 cups
Farine1 tbsp- Oil for frying the chicken, preferably corn oil0
- Flour for coating the chicken0
- Salt and black pepper0
Mesures
- 1
Squeeze lemon juice on the chicken after rinsing it and season with salt and black pepper. Coat it in flour and fry it in deep oil until browned, then place it in a Pyrex dish aside.
30 minutesMatériel requis:
Poêle à frire🍳Pyrex - 2
Prepare the butter and melt it over low heat, add the garlic, and once we smell its aroma, add the coriander for a minute, then add the lemon followed by the tablespoon of flour. Mix them together, then add the chicken broth, and once it boils, pour it over the chicken.
10 minutesMatériel requis:
Bol de mélange - 3
Let it bake in the oven to finish cooking over low heat; you can add water if the sauce becomes too thick.
15 minutes - 4
Usually, it does not need more than a quarter of an hour in the oven.
15 minutes - 5
Wings only need a brief boil in the oven to be sufficient.
5 minutes
Faits nutritionnels
Beurrepour 100gAilpour 100gCoriandre fraîchepour 100gCitronpour 100gBouillon de pouletpour 100gFarinepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.