Filter
Reset
Sort ByRelevance
Eric Bazemore-Gardner
Chicken from the winemaker
A delicious French recipe for chicken from the winemaker.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Sprinkle the chicken with salt and pepper. Heat the olive oil in a skillet.
-
Crush the cloves of garlic with the side of a knife and fry them for a few minutes in the olive oil. Remove the garlic cloves from the pan.
-
Fry the chicken in the olive oil until it is golden brown and scoop it out of the pan.
-
Add the light part of the spring onion and cook for 1 minute. Quench the wine.
-
Put the chicken in the wine mixture and roast with lid for 35 minutes.
-
Add the olives and the leaves of the spring onion. If possible, add some pepper. Sprinkle the dish with basil leaves.
-
20 minMain dishTomato soup, peeled tomatoes, olive oil, steak tartare, avocado, white floor cadets, tomatoes, Red onion, honey mustard sauce,tomato soup with steak tartar burger -
60 minMain dishunsalted butter, Provencal lean bacon strips, kohlrabi, winter carrot, potato slices, besciamella sauce mix, semi-skimmed milk, grated cheese,carrot-kohrabrabi dish -
15 minMain dishfrozen puff pastry, zucchini, salmon, egg, creme fraiche, mascarpone, lemon zest, lemon juice, watercress, arugula,salmon pie with mascarpone -
50 minMain dishfrozen giant prawn, lettuce, unsalted peanuts, garlic, fresh basil, Red pepper, Red onion, Thai sweet chili sauce, rice vinegar, lime, granulated sugar, tap water, tap water, fish sauce, peanut oil,shrimp with caramel sauce and citrus dressing
Nutrition
470Calories
Sodium0% DV0g
Fat54% DV35g
Protein56% DV28g
Carbs1% DV3g
Fiber0% DV0g
Loved it