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CHICKEN TINGULET


Drizzle pieces of chicken meat in hot oil until they become golden. Then add thinly chopped garlic and onion. Braize and add white wine until the meat becomes soft. Add a deciliter of stock soup, a pinch  ...

Drizzle pieces of chicken meat in hot oil until they become golden. Then add thinly chopped garlic and onion. Braize and add white wine until the meat becomes soft. Add a deciliter of stock soup, a pinch of thyme and basil. A spoon of flour and some dry plums can be added if needed to make the sauce dense. Add salt, tomato extract, pepper and let it braise on low heat until it all becomes dense and the sauce becomes dark in colour. Cooked rice and mashed potatoes are served as side dishes.