CHICKEN WITH SAUCE PIQUANTE
Kyckling med pikantsås
A chicken can be festive or not so festive, depending on the sauce and what you choose to accompany the chicken. How about this flavorful concoction?
Serves 4
1 chicken, approx 2 lbs
1 tablespoon butter or margarine
1 teaspoon salt
1 teaspoon fresh thyme or chervil
or ½ teaspoon dried
1 tablespoon finely chopped parsley
0.4 cup water if needed
Sauce:
0.4 cup chicken bouillon
0.2 cup water
2 teaspoons flour
0.8 cup heavy cream
1 red bell pepper
5 - 6 pickled onions
approx 1 tablespoon fresh, chopped green herbs
or approx ½ tablespoon dried herbs
salt if needed
Rinse and wipe the chicken dry. Rub it with a mix of fat, salt and herbs. Put the chicken in an oven-proof pan and put in the oven at 390F for about 45 minutes or until the chicken is nicely colored and done. Dilute with 0.4 cup water towards the end, if necessary.
Strain the pan juices and mix with chicken bouillon and water. Bring to a boil and thicken with flour stirred with some cold water. Boil for about 5 minutes, then add cream and boil slightly together.
Meanwhile, trim the bell pepper and cut in very thin shreds. Chop the pickled onions. Add bell pepper, pickled onions and green herbs to the sauce and flavor to taste with salt, if needed.
Cut the chicken in pieces, put them in the sauce and gently heat everything through.
Enjoy!
Bella
Kyckling med pikantsås
A chicken can be festive or not so festive, depending on the sauce and what you choose to accompany the chicken. How about this flavorful concoction?
Serves 4
1 chicken, approx 2 lbs
1 tablespoon butter or margarine
1 teaspoon salt
1 teaspoon fresh thyme or chervil
or ½ teaspoon dried
1 tablespoon finely chopped parsley
0.4 cup water if needed
Sauce:
0.4 cup chicken bouillon
0.2 cup water
2 teaspoons flour
0.8 cup heavy cream
1 red bell pepper
5 - 6 pickled onions
approx 1 tablespoon fresh, chopped green herbs
or approx ½ tablespoon dried herbs
salt if needed
Rinse and wipe the chicken dry. Rub it with a mix of fat, salt and herbs. Put the chicken in an oven-proof pan and put in the oven at 390F for about 45 minutes or until the chicken is nicely colored and done. Dilute with 0.4 cup water towards the end, if necessary.
Strain the pan juices and mix with chicken bouillon and water. Bring to a boil and thicken with flour stirred with some cold water. Boil for about 5 minutes, then add cream and boil slightly together.
Meanwhile, trim the bell pepper and cut in very thin shreds. Chop the pickled onions. Add bell pepper, pickled onions and green herbs to the sauce and flavor to taste with salt, if needed.
Cut the chicken in pieces, put them in the sauce and gently heat everything through.
Enjoy!
Bella
No comments:
Post a Comment