Herbed chicken di monte
Instructions
Clean a chicken weighing approximately 1300-1400 g, you face Brown in butter and oil.
I join his livers, onion, celery, carrots, juniper berries, thyme and Marjoram di monte, salt and pepper and bay leaf.
I get wet-then-with half a glass of cognac and half a glass of red wine Italy aged.
At the end of cooking, you pass through a sieve the ingredients and the sauce, which is tied with a teaspoon of flour and 1 teaspoon of cream.
It cuts the chicken into eighths.
Finally, you serve on warm bread croutons, butter and wet with the sauce should be creamy and plentiful.
Ingredients and dosing for 4 persons
- 1 chicken of about 1300 g
- Butter
- Olive oil
- Chicken livers
- 1 onion
- 1 celery
- Some of carrots
- Some berries of juniper
- Thyme
- Marjoram di monte
- Salt
- Pepper
- Laurel
- 1/2 shot of cognac
- 1/2 cup of valtellina crianza red wine
- 1 tablespoon of flour
- 1 tablespoon of cream
- To serve:
- Bread crostoni