Lands: Tarragon Chicken Roasted Chicken, Rice Pilaf, Chicken Velvet with Fresh Tarragon

Lands: Tarragon Chicken Roasted Chicken, Rice Pilaf, Chicken Velvet with Fresh Tarragon

European 1:

Every Sunday at the Laurent Marriott table, his columnists և guests give us their best recipes.

Ingredients

Poultry

Beautiful yellow Lands free range chicken

200 g butter

A bunch of tarragon

A leaf

A head of garlic

Rice pilaf

500 g of sushi rice

A leaf

750 g chicken broth

A pinch of puffed rice

A few tarragon leaves

Poultry velvet

250 g chicken broth

20 g butter

20 g of flour

tarragon butter

Start by making tarragon butter by mixing a packet of herbs with butter. Put an adequate amount of a tablespoon under the skin on each side of the fillets. Cut the cabbage into four parts and the garlic head in half.

Put the cooked poultry in the pan, then add the onion, garlic and small pieces of poultry.

Bake in the oven at 175 degrees, start cooking in 40 minutes.

In the meantime, start cooking the rice.

Finely chop the foliage and spread it with a butter. Add the rice, make a pearl like for a risotto. Add a white background. Put the lid on before boiling and bake for 15 minutes. Remove from the heat and let the rice cook for 15 minutes.

At the same time, prepare the crispy onion, caramelizing it in butter. Chop the tarragon. Arrange everything on the rice.

Finish with chicken velvet. Melt the butter և add the flour to make a rux. Let it cook for a good minute և add the chicken white broth. Cook for 4 to 5 minutes, until it thickens well. Add tarragon butter և mix, salt և pepper.

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