Description
... or lunch, the French province. The word "fowl" I first met in the recipes of classic French cooking, Francois Vatel. Fowl from FR. poularde - fat-fed chicken that is cooked faster than normal. Today they exist under the name of "chickens for quick roasting". A wonderful side dish to a chicken - rice wine-butter sauce. If to it to add a little blue cheese - lunch for sure it will be unforgettable! Since this dish from the French province, I cannot fail to mention the landscape painter, who sang of nature and rural life of France. Of course, this is Claude Monet. He was able to convey on canvas the impression of the thrill of the grass, the glare of the sun on the water, shadows floating in the sky clouds. Monet was one of the founders of impressionism. The name of this course has given one of his paintings - "Impression. Rising sun". For the contest "One day in France"
Ingredients
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Chicken
1 kg
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Pepper
6 piece
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Onion
6 piece
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Leeks
1 piece
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Carrots
6 piece
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Tomato
6 piece
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Figure
0.5 kg
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Cream
400 ml
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Garlic
5 tooth
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Basil
-
Seasoning
-
Salt
-
Blue cheese
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Dry white wine
200 ml
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Butter
2 Tbsp
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Olive oil
50 g
Cooking
Chicken quick cooking lightly fry in a skillet in a small amount of butter and olive oil until Golden color. Put fried chicken in a bowl for baking, sprinkle with Provencal herbs, salt.
Peeled bell peppers tear with your hands into 4 pieces lengthwise, fry until light it will turn brown in the same pan where we fried the chicken. Put in a heatproof dish on top of the chicken.
In the same pan fry the small onions, cut in half or into 4 parts. Put in a heatproof dish on top of the pepper.
According to the same scheme, we proceed with the tomatoes: cut in half, if small leave whole and fry to blush. Put the chicken and vegetables.
Vegetables, salt, sprinkle with herbs de Provence and fresh Basil. All cover with a lid and place in the oven for 20-30 minutes.
Meanwhile, prepare the garnish. Finely chopped garlic and leek and fry in olive oil. Then add the wine and let it slightly evaporate.
Then add the cream and simmer the sauce for a few minutes.
In the sauce is ready add cooked rice, turn off the pan and served with chicken and vegetables. A wonderful addition might be blue cheese, such as Roquefort.
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