INGREDIENTS
- – 12 items of skinless hen (thigh, breast, leg).
- – 600 g of chopped inexperienced onion.
- – 2 pink onions (julienned).
- – 1 sliced habanero chili (optionally available).
- – 6 cloves of garlic lower into slices.
- – 500 cc of milk cream.
- – 3 beneficiant tbsp mustard.
- – 1 glass of white wine.
- – 1 L of hen inventory.
- – Olive oil c/n.
- – 1 tbsp paprika.
- – 1 tbsp black pepper.
- – Value 0000 c/n.
- Spanish baked potatoes:
- 1 kilo of potatoes, sliced 5 mm.
- 1 tbsp paprika.
- Olive oil c/n.
GREEN CHICKEN WITH SPANISH POTATOES and you’ve got your menu found out.
PROCEDURE:
- Place the oil on the plow disc, sufficient to cowl the bottom.
- Season the hen items with salt and pepper and frivolously coat them in a bowl of flour in order that they brown extra and this helps to thicken the sauce slightly. Then cook dinner them on the disc over excessive warmth.
- Scale back to reasonable, and end cooking on either side.
- Unfold the hen items on the edges of the disk, and within the middle sauté the pink onion, inexperienced onion, sliced garlic and habanero chili till tender.
- Add the broth, white wine and three tablespoons of mustard and one tablespoon of paprika. Cook dinner till the liquid has decreased.
- As soon as the hen is absolutely cooked (about 25 minutes), drizzle with the heavy cream. Combine with a wood spoon, and alter the seasoning. And it is prepared.
Spanish potatoes:
- Reduce the potatoes and blanch them in boiling water for 7 minutes, allow them to cool and fry in loads of scorching oil.
- To plate we will add our potatoes on to the disk and serve.
- Another choice is to serve the hen on a plate or platter and the potatoes on the facet. We embellish with contemporary thyme and a contact of paprika.
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