Description
Another classic dish of French cuisine. For a long time I had intended to cook it, therefore, approached the issue seriously and investigated all possible options. The main difference between the recipe I have chosen from the options of the website - pre-marinating of poultry. What eventually happened, come and see for yourself. Ideally, of course, must be a rooster, but we will not discriminate by gender. ;)
Ingredients
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Garlic
3 tooth
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Flour
30 g
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Sunflower oil
50 ml
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Bay leaf
1 piece
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Black pepper
-
Onion
1 piece
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Dry red wine
1 bottle
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Chicken
1 piece
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Carrots
2 piece
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Thyme
2 piece
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Butter
50 g
Cooking
In the evening a bird cut into pieces and put in a deep pan.
Peel the carrot and slice onion half rings, garlic cloves into 2-3 pieces, add spices and crushed pepper. Mix everything, pour a bottle of wine, push press and send in the refrigerator to marinate overnight.
First thing in the morning, turn on the oven (temperature 200 gr.). Meat and vegetables separate from the marinade (it save). In the baking dish or any other ovenproof pan on high heat, two trips to fry the chicken in a mixture of butter and sunflower oils.
Then connect in the same pan with all the meat, add the vegetables from the marinade, sauté 5 minutes.
Add the sifted flour and stirring constantly, fry for another 5 minutes.
Add marinade, if it doesn't fully cover the meat, add water or broth, add salt, bring to boil, cover and send in the oven for 2 hours.
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