Description
Poulet au Riesling - the original name for this dish. Homemade, hearty, delicious dish of democratic products. Every Canton of France is proud of its wine. And for this reason he has a memorable recipe in wine, but that's what, Cantonese, special grade...
Ingredients
-
The chicken legs
4 piece
-
Salt
-
Pepper white
-
Butter
25 g
-
Shallots
1 piece
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Wine white semi-dry
500 ml
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Broth
300 ml
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Thyme
-
Mushrooms
400 g
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Butter
25 g
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Water
5 Tbsp
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Corn starch
2 tsp
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Lemon juice
1 Tbsp
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Allspice
-
Cream
200 g
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Parsley
Cooking
Legs wash, dry, remove skin, cut in half at the ankle. Season with salt and pepper.
In a non-stick saucepan (pot) heat the butter, fry the prepared parts
... until it will turn brown both sides, about 4-5 min.
Remove fried chicken from skillet and keep warm
On the meat juice and butter fat fry until transparent chopped onion-shallot (red, white or just not spicy onions)
Add the wine and over medium heat almost to evaporate it.
At this time, in the pan, the remaining butter, fry until it will turn brown mushrooms (large - cut in half or quarters), season with lemon juice, salt, pepper.
Return to the saucepan. Add cream and simmer to let the sauce paritsa to approximately 400 ml.
The thickener. To dissolve in cold water corn starch. Pour in the evaporated sauce, bring to a boil.
Return to the saucepan and warm legs and prepared mushrooms. Warm up on slow fire all together 4 min.
Serve sprinkled with fresh parsley. Bon appetit!
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