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- Ingredients
- Recipe
- Boneless Thigh and Thigh1 unit(s)
- Pea30 g
- Mushroom Paris4 unit(s)
- Butter35 g
- Olive oil20 g
- Onion200 g
- Parsley10 g
- Wheat flour15 g
- Bird Background to taste
- Potato200 g
- Salt, Pepper and Nutmeg to taste
- Debone the chicken and cut into cubes.
- Season with salt and pepper.
- Roll in wheat flour
- Sear the chicken in the butter and oil.
- Add the onion, diced potato and sliced mushrooms.
- Cover with bird background.
- Add a pinch of mustard nut and season with salt and pepper.
- Let it boil until the potato softens.
- Add the peas and parsley.
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