| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Broiler-fryer* |
| 3 Scheibe | Bacon diced |
| 2 Esslöffel | butter |
| 2 Esslöffel | olive oil |
| 1 | Carrot; peeled and grated |
| 4 | Shallots chopped |
| 3 Esslöffel | Brandy or cognac |
| 2 | Tomatoes; peeled & chopped |
| 2/3 Tasse | red wine dry |
| 1/4 Teelöffel | Marjoram, tarragon and basil |
| | salt |
| | pepper |
|
*About 3 to 3-1/2 lbs, cut in pieces Serve With Rice Or Rissoto As A Side Dish Wash chicken pieces. Pat dry with paper towels. Using a large frying pan, brown bacon until crisp. Remove from pan. Pour off drippings. Add butter and oil to frying pan. Saute` carrot and shallots until limp.
Push to sides of pan. Add chicken pieces and saute` until brown. Pour in brandy and ignite. When flames die, transfer chicken and vegetables to crokery pot.
Add tomatoes, wine, herbs, bacon, salt and pepper.
Cover. Cook on Low 8 hours. Remove cover. Skim off fat. Cook juices down until reduced by half. Makes 6 servings. Note: This country-style chicken entree interwines the influence of Spanish, French and Italian cuisines. Rice pilaff or rissoto makes a good side dish.
|
|
Anmerkungen zum Rezept:
keine |
