Это предварительный просмотр рецепта "Mint & Orange Peels Chicken".

Рецепт Mint & Orange Peels Chicken
by Robert-Gilles Martineau

Mint & Orange Peels Chicken

I love chicken! I probably eat some three times a week.
Not only is it to cook, but recipes are illimited.
Just found the following recipe in an old cookbook of mine:

Mint & Orange Peels Chicken!

Рейтинг: 4/5
Avg. 4/5 2 голоса
  Франция French
  Порций: 4

Wine and Drink Pairings: White wine, beer

Ингредиенты

  • Chicken: 1 whole
  • Butter: 100 g
  • Onions: 2 large/finely chopped
  • Chicken stock: 400 ml
  • Chiselled (thinly cut) mint leaves: a quarter of a cup/50 ml
  • Chopped coriander: a quarter of a cup/50 ml
  • Chopped parsley and ciboulette (very thin leeks): 2 large tablespoons
  • Orange juice: 2 oranges freshly pressed
  • Grated orange skin (peel): 2 above
  • Crushed walnuts: 50 g
  • Salt & pepper: to taste

Инструкции

  1. In a large thick pan (le Creuset style), drop 50 g of butter and cook onions on a strong fire until they become translucent. Lower fir to medium. Add chicken stock. Add salt and pepper. Put the chicken inside the pan. Cover with lid. Simmer for an hour.
  2. In a frypan, on a low fire, drop the other 50 g of butter and cook gently all herbs and half of the chiselled mint.
  3. Pour onto the chicken with the orange juice, grated orange skin and crushed walnuts. Let simmer again for 30 minutes.
  4. Cut the chicken and serve hot decoarated with the other half of chiselled mint.
  5. Best savoured with plain steamed rice or butter rice!