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A great classic of gastronomy, the stew is a treat, here with the recipe for the small poultry stew.
Ingredients for 4 persons :
- 2 tomatoes
- 16 sprigs of chives
- 400 g mushrooms
- 200 g duck meat
- 200 g of chicken meat
- 200 g of rabbit meat
- 80 g semi-salted butter
- 4.5 cl of calvados
- 50 cl of raw cider
- 4 tbsp. heavy cream
- 2 tbsp. tablespoons of olive oil
- Salt, freshly ground pepper
Small poultry stew
> Peel the tomatoes, seed them. Cut them into small cubes.
> Wash the chive sprigs.
> Clean and cut the mushrooms into small pieces.
> Cut the meat into small cubes. Season.
In a pan,
> Melt 30 g of butter, brown the diced meat in it.
> Remove the excess fat from the pan, pour in the Calvados. Bring to a boil, pour in the cider. Evaporate by half, cream.
> Whip the sauce with the remaining 50 g of butter. Adjust seasoning.
> Place the pieces of meat in the sauce, heat over medium heat.
Arrange the meat on a plate, distribute the mushrooms and tomatoes, garnish with chives.
Calories per person: 260.
Prepared this way (skinless), these poultry are very lean. However, to lighten this recipe, it is possible to brown the meat dry in a non-stick sauté pan.
Recipe: A. Beauvais, Photo: F. Hamel