is the recipe that I made during my last show in France in partnership with Philippe blue Baubet Domaine de la Motte with shallot and Michel Imbert Market St. Joseph.
Passersby have liked. is a quick and easy recipe to make.
Crumble chicken confit shallots
2 large chicken breasts
2-3 tbsp satay sauce
Olive
Salt, Pepper Espelette
Confit shallots
400 g of shallots
50 g butter
Salt, pepper
8 cl Sherry
2 tbsp honey
3 cl grenadine
20 cl Merlot Cabernet Sauvignon or
Crumble
50 g
flour 50 g ricotta
powder 40 g hazelnuts 25 g
Parmesan
Salt
Confit
Mince shallots
Sweat the shallots in butter, add the sherry, honey, red wine, grenadine and seasoning
Bake until a jam.
The confit may be made several days in advance
Crumble
Mix all the elements. Correct seasoning
Refrigerate
Cut chicken breasts into regular cubes of 2 cm.
Skip over high heat, season with salt and Satay (Keep raw meat).
Meat should be colorful but absolutely raw inside.
Combine chicken and confit evenly in pans. Sprinkle generously
crumble. Skip
hot oven 180 degrees about 15 minutes until the crumble is cooked
Cool 5 minutes before serving
Bon appetite
0 comments:
Post a Comment