Description
I thank all Chefs for the warm welcome on this wonderful website and, inspired by them, venture to lay out the second recipe. The chicken in this recipe turns out with a crispy crust, and unusual mustard cream sauce with mushrooms perfectly complements it. Easy to prepare, but this dish is definitely variety to your table.
Ingredients
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Chicken's leg
6 piece
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Butter
1 Tbsp
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Olive oil
1 Tbsp
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Mushrooms
200 g
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Garlic
3 tooth
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Dry white wine
120 ml
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Broth
200 ml
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Mustard
3 Tbsp
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Cream
100 ml
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Thyme
4 sprig
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Brown sugar
1 tsp
Cooking
Melt butter, add olive oil.
Wash the chicken and dry well.
Put in a pan for a few pieces of chicken and fry to a Golden crisp. Once the crust has appeared, put the chicken on a separate plate and fry the next batch.
Mushrooms, coarsely cut.
Fry the mushrooms in the same pan for about 5 minutes, add the garlic. Fry.
Add wine and broth.
Add the cream.
A spoonful of sugar. I use fine brown sugar TM Mistral.
Bring to a boil and add mustard. Cook about 10 minutes until thick. Salt, pepper to desire.
In refractory form, pour the sauce.
Beautiful spread on top of the tibia. You can more tightly to each other. I baked it in two forms.
Sprinkle with thyme leaves.
Bake in a preheated 180 degree oven for 20 minutes. For a basis I took the recipe Andrew Rudikova with my changes according to your liking.
Served to the table. Bon appetit!
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