Chicken Normandy
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Roasted portions of chicken covered with calvados, flambéed and then smothered with Vegetable Recipes.
Ingredients:
td>yolk
Procedure:
1. Lightly fry the chicken portions on both sides in melted butter
2. Then pour heated calvados over the meat (you can also use another suitable spirit), light it and let it burn out
3. Take out the chicken portions, saute the diced carrots, sliced leeks and onions in a pan, put back the chicken portions, add salt and pepper, pour in the broth and simmer under the lid until tender
4.
Recommendation:
– Side dish: Cooked rice.
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