Description
There is in French cuisine this cooking technique – roast in a mixture of two oils: olive and cream. This Union gives an absolutely wonderful, like no other fragrance. In fairness, I note that a similar technique is in Spanish cuisine, where it is called a la molinera (something like "in malinetski"). But given that in Spain, butter fry do very rarely, preferring olive, I think that here we see a case of borrowing culinary reception from a neighbor. However, the palm may challenge those who have nothing else to be proud of, we shamelessly take advantage of all that we like. So to what I it everything? Ah! We have in the family one of the favorite dishes, which is codenamed "Chicken French". It is because of this mixture of oils. Prepare and you will be pleasantly surprised!
Ingredients
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Chicken
1,5 кг
-
Zucchini
2 шт
-
Onion
2 шт
-
Garlic
1/2 шт
-
Green olives
50 г
-
Black olives
50 г
-
Olive oil
30 г
-
Butter
30 г
-
Dry white wine
100 мл
-
Parsley
1 пуч.
Cooking
Chicken, cut into serving pieces
In a mixture of oil put the garlic directly to the skin
Fry until Golden brown together with garlic chicken pieces
Put the chicken in the pan and the same pan with the same oil fry the chopped small cubes onion until Golden brown. At the bottom will appear caramel Nagar (it is caramelized sugar, which contains onion juice) and the result of the Maillard reaction.
To the pan add the wine and over low heat with a wooden spatula, remove the residue and stir to completely dissolved in the sauce
Put the sauce in the pan to the chicken and put the pan on low heat. The chicken must cooked under a lid at a very gentle boil.
Slice the zucchini cubes with olive
For 5-7 minutes until cooked chicken, add zucchini and olives to the pan and adjust the dish for salt and pepper.
After cooking switch off the flame and add chopped parsley.
Bon appetit!
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