For this recipe I only use chicken breasts that I cut into pieces: 1 chicken farmer 2 kg, 3 cl of oil, 30 g of butter, 1 carrot, 1 onion, 2 cloves of garlic, 20 cl of wine dry white (Coulanges type), 20 cl of chicken stock ...

Chicken Sauce Sauce

For this recipe I only use chicken breasts that I have cuts in pieces: 1 free-range chicken of 2 kg,
3 cl of oil,
30 g of butter,
1 carrot,
1 onion,
2 cloves of garlic,
20 cl of dry white wine (Coulanges type),
20 cl of dehydrated poultry stock),
20 cl of liquid cream,
125g of epoisses,
salt and pepper

Recipe:

Parer and empty the chicken. Salt and pepper on the inside. Put the garlic cloves in. In a casserole, put the butter and oil. Brown the chicken, taking care to brown it on the sides. Add the carrot and onion cut into small dice.
Put in the oven for 1h15 to th 6/7 by basting frequently. Check the cooking regularly by pricking at the joint of the thigh. Once cooked, cut the chicken and keep it warm. Reserve the cooking juices.
Prepare the poultry stock. Reserve.
Degrease the casserole and deglaze with white wine. Add the cooking juice, the bottom and the cream. Reduce and filter with a strainer. Over low heat, add the chopped epoisses to this sauce. Mix until you get a good consistency. Season with salt and pepper if necessary. Serve chicken with sauce and baked potatoes or rice or fries ....

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I give you the proportions as I find on the internet but I did COMPLETELY PIF ...- 1.5 to 2 kg of mussels - 3 onions- 25 cl of dry white wine - 50 cl of thick cream - 125 g Roquefort - half salted butter - parsley - salt and pepper ......

Recipe found on the site below. Instead of butter I prefer to put olive oil. I used these breads to make a sandwich tuna crudités .. Easy and I love it! I made 4 loaves but they were seen it was ......

Croque monsieur potatoes 800 g peeled potatoes 2 eggs 2 onions 4 slices of ham 4 slices of raclette or a handful of grated cheese salt pepper Grate the peeled potatoes and onions. To put them in a salad bowl .......