Musty French chicken
Cooking Time45 m
Ingredients14
DifficultyMedium
The smell of onions that soften in the forehead and chicken that may take place in the pot puts the tone directly. Here, white cooking wine, dragon and a small click dijonsenap meet in a French chicken ride that feels as obvious an everyday night as when you want to cook something a little extra. Serve with rice, bacon, onion and haricots verts.
Categories
Main courseDinnerCuisines
Yields
4ServingsCooking Methods
Crock pot
Ingredients
4 servings
- Step: 11 pc red
- Step: 21 msk red wine
- Step: 31/2 msk strokes
- Step: 44 serving rice
- Step: 5140 g dry bacon
- Step: 64 pc chicken files
- Step: 71 tsk olive oil
- Step: 81 tsk dragon
- Step: 9salt
- Step: 10pepper
- Step: 111 dl white cooking wine
- Step: 122 dl crème fraiche
- Step: 132 msk dijonsenap
- Step: 14150 g haricots verts (beans)
Instructions
- Step: 1Scale and slice the onion in thin rings. Mix vinegar and sugar into a bowl and turn down the onion.
- Step: 2Cook the rice as directed on the packaging.
- Step: 3Stream and fry bacon in a pan, put up on a plate.
- Step: 4Crying: Cut the chicken in the discs and wrap them in olive oil in a pan. Spice with dragon, salt and pepper. Pipe in the wine and boil up. Lower the heat and pipe in crème fraiche and boil 6-8 minutes. Move down senap and taste off with salt and pepper.
- Step: 5For serving: Suppose and cook haricots verts in salted water.
- Step: 6Serve the chicken casserol with bacon, onions, haricots verts and rice.
Näring
| Calories | 673kcal |
|---|---|
| Carbohydrates | 54g |
| Fat | 31g |
| Protein | 43g |
| Serving Size | 4serving |
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