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Chicken A La Tenderloin on Cream

Chicken A La Tenderloin on Cream

    

Fantastic "tenderloin" on cream from the chicken meat.

Cook

No. of servings

6

Ready in

Difficulty

medium

 

 

bay leaf4pcs4pieces
carrots10.5oz300grams
celery3.5oz100grams
chicken0ozgram
corn starch2tbsp2tablespoon
crushed cumin0.5tsp½teaspoon
ground black pepper0.5tsp½teaspoon
onion3.5oz100grams
parsley7oz200grams
salt3tsp3teaspoon
sweet cream for cooking1.1cup250milliliters
vinegar¼cup60milliliters
water1.6quart1.5litre

1. Preparation of chicken

chicken

Wash chicken and remove skin. Cut it into halves.

Preparation of chicken

2. Preparation of marinade

carrots 10.5 oz (300 g)  parsley 7 oz (200 g)  onion 3.5 oz (100 g)  celery 3.5 oz (100 g)

Peel vegetables, wash them and cut.

Preparation of marinade

3. 

water 1.6 quart (1500 ml)  vinegar ¼ cup (60 ml)  salt 3 tsp  crushed cumin 0.5 tsp  ground black pepper 0.5 tsp  bay leaf 4 pcs

Put them in the pot with water, add salt, vinegar, and spices. Bring to the boil and simmer for a while. Allow it to cool, the brine does not have to be cold completely. Place chicken in the prepared marinade and allow it to rest 3-12 hours in the cold place.

4. 

When the chicken is marinated, cook content of the pot at medium heat 40 minutes.

5. 

sweet cream for cooking 1.1 cup (250 ml)  corn starch 2 tbsp

Take the finished chicken out and be careful not to damage it, otherwise small pieces of bone might fall into the broth, especially pieces of chicken ribs. Strain the broth, check the vegetables, take the bay leaf out and mix it, then add to the broth and bring to the boil. Add sweet cream for cooking mixed with corn starch and again bring to the boil.

6. 

Remove bigger pieces of meat from the bones.

7. 

Place the chicken back in the sauce and stir carefully. Serve with dumpling.

Bon appetit!

 

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