This is one of my most liked dishes on YouTube so I decided to add it to this blog.
Prep:
Technique:
Six whole medium size onions in a pot, whole
Cover with water
Add 20g butter
Add 2 table spoons of plain white sugar
Simmer on low until all the water is gone
400g White mushrooms stems removed and quartered
Button mushrooms quartered
250ml water
Juice from half a lemon (stops the mushrooms from changing colour to black)
20g butter Simmer on low for 10min
30g butter into an ovenproof pan
In a pan, dredge your chicken in some flour, seasoned with salt, pepper
Drop your chicken into the sizzling butter
After four minutes, flip the chicken
After four minutes, remove from the heat, place on a plate in the preheated oven 180 /355 for 25 minutes
After removing the chicken
Do not remove the fond or oil from the pan
Add in bacon lardons Add 100g of finely chopped celery
Reserve excess liquid
then...
Add the finely chopped reddish shallots to the sizzling butter
Add the salt Add the pepper
Add bayleaf
Add thyme
After two minutes
Add the apple chunks
After 30s
Add 30ml of the Calvadose Courvoisier (Apple) Brandy/Cognac
After 30s
Add 200ml of apple cider
After 15s
Add the chicken stock back in
Add the cream, bring to high heat, until napping consistency
After 30s
Add the butter Stir to combine/emulsify, until shiny and creamy, and thicker
Add peeled apple slice to a pan
Add a pinch of sugar
Brown the apple slices
After 2m
Add the cooked chicken to the pan
Reduce heat to low
After the sauce thickens up, plate up.
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