INGREDIENTS
- – 4 legs and thighs.
- – 4 inexperienced onions (separate white from inexperienced).
- – 1 clove garlic.
- – 1 bay leaf.
- – 50 g of butter.
- – 1 tbsp flour.
- – 1 glass of white wine.
- – Poultry Broth.
- Serve with Bravas potatoes:
- – 1/2 kg of fried potatoes lower into cubes.
- – 2 tbsp olive oil.
- – 1 tbsp of sizzling paprika.
- – 1 glass of poultry broth.
- – Sal.
A superb inexperienced hen comes out with bravas potatoes, for a heat and hearty dinner.
PROCEDURE:
1. Separate the leg from the thigh.
2. Seal the items on each side, take away and put aside.
3. In the identical cooking instrument, discard the surplus fats, add the butter and the finely chopped clove (white) of the onion, add the sliced garlic and sauté.
4. Break down with the wine, add the flour and stir to distribute and type a cooking base.
5. Return the items, cowl with broth and prepare dinner till the hen is nicely cooked and on the finish add the chopped greens and serve.
6. In a small saucepan, combine the olive, flour and sizzling paprika. Add the poultry broth and type a thick sauce. Cowl the fries.
