Chicken with French Sauce

Tariq Al-ShammariKüchenchef

Zutaten

• 1 1/2 kg chicken thighs and breasts, cleaned
  1.5 kilogram
• 500 grams small onions, peeled
  500 gram
• 250 grams cherry tomatoes
  250 gram
• 200 grams fresh mushrooms
  200 gram
• 2 cloves garlic, crushed
  2 clove
• 1/2 liter chicken broth, or 1 chicken broth cube dissolved in 1/2 liter of water
  0.5 liter
• 100 ml white vinegar
  100 ml
• 2 tablespoons butter
  2 tablespoon
• 2 tablespoons oil
  2 tablespoon
• 1/4 tarragon, fresh, or 2 tablespoons dried tarragon
  0.3 cup
• Salt and pepper
  0

Schritte

1. 1

   Melt the butter in a deep frying pan and add the oil and peeled onions. When the onions soften, add the chicken pieces and fry until golden brown.

   Benötigte Werkzeuge:

   Bratpfanne

   10 Min
2. 2

   Add the vinegar and crushed garlic to the frying pan, stirring occasionally, until the sauce thickens and one-third of the water evaporates.

   10 Min
3. 3

   Add the broth with the whole mushrooms, salt, and pepper, stir the ingredients, and let simmer for 10 minutes.

   10 Min
4. 4

   Add the tomatoes, then the tarragon, salt, and pepper. Mix the ingredients and let cook for 20 minutes.

   20 Min
5. 5

   Serve the dish hot.

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags