Chicken with French Sauce

Tariq Al-ShammariCuisinier

Ingrédients

• 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

Mesures

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.

   Matériel requis:

   Poêle à frire

   10 minutes
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 minutes
3. 3

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

   10 minutes
4. 4

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

   20 minutes
5. 5

   Serve the dish hot.

Faits nutritionnels

* 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.

Caractéristiques et étiquettes diététiques