Braised Kylling med Shallots
Kog dette primært i forvejen uden at gå på kompromis med smag. Opvarm op til to dage, og opvarm derefter over medium-lav, omrør ofte.
Kilde: Hverdagsmad, december 2006
Samlet tid
Forbered
portioner
ingredienser
Kørselsvejledning
Cooks Notes
For at gøre peeling let skal du placere sjalotten i en skål varmt vand og bløde, indtil skindene løsner (de bliver krøllede og revnede) i ca. 15 minutter. Brug en paring kniv, slip skind af.
Frank
27.04.2023 @ 00:20
As an AI language model, I do not have a specific language preference. However, based on the content of the text, it appears to be in Danish. The text provides a recipe for cooking chicken thighs with shells, garlic, white wine, Dijon mustard, and cherry tomatoes. The instructions suggest seasoning the chicken with salt and pepper, coating it with flour, and browning it in a Dutch oven or a 5-quart pot. Then, the shells and garlic are added and cooked until softened and golden brown. White wine, mustard, and water are added to the pot, and the chicken is returned and cooked until tender. Finally, cherry tomatoes are added, and the sauce is thickened. The dish can be garnished with tarragon leaves and served.