INGREDIENTS
- – 1 rooster leg of 250 g.
- – 1 ripe skilled tomato.
- – 1 finely chopped small shallot.
- – ½ tsp dried tarragon soaked in water or 1 sprig of contemporary tarragon.
- – 50 cc balsamic vinegar.
- – Roughly 50 cc of rooster broth.
- – 80 g of broccoli flowers.
- – Olive oil.
- – Butter.
- – 1 giant clove of garlic.
- – Salt and pepper.
Tarragon rooster with balsamic vinegar, Ada Cóncaro’s recipe to make and revel in at house
PROCEDURE:
1. In a frying pan, brown the rooster on the pores and skin aspect with out oil, flip and brown the opposite aspect.
2. Take away the rooster and take away the pores and skin within the pan, sweat the shallot and break it down with broth and balsamic vinegar to return the rooster piece.
3. Add the tarragon tomato and prepare dinner till the rooster is nicely cooked.
4. Take away the bone earlier than serving.
5. For the broccoli, blanch in boiling salted water for 3 minutes.
6. Then sauté in a pan with butter, garlic, salt and pepper, that’s, with the rooster.
