Chicken St. Jacques on the menu

Description

Recipe taken from the book Ron Calantica "Fundamentals of the culinary arts", 1998.

Ingredients

Cooking

Chicken without bones and skins, boil in wine 20min

While cooking the meat, prepare the vegetables. Tomatoes peel and seeds, cut into cubes

Celery stalks, onions and peppers cut into equal cubes

The meat is ready, remove it from the broth. The broth will keep.

In the pan where I plan to cook more - on the next. oil fry celery, onion and pepper until soft

Add flour and passeruem on low heat for 2 minutes

It turns out that's the beauty of

It was the turn of tomatoes, cream, sherry, curry, and salt.

Thoroughly stir the mixture and allow to thicken. Density you can adjust the broth.

Add meat and mix well

Simmer on low heat for 5-7 min.

All. Served. Certainly better than the authentic type Alu Madarasi, but I was lazy and I used rice noodles. Thanks earned! Bon appetit!

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