20.05.2020
28
Recipe information
Cooking:
50 min.
Servings per container:
3
Complexity:
Easy
Calorie content:
678.12
Carbohydrates:
6.72
Fats:
57.05
Squirrels:
20.18
Water:
199.44
Ingredients
№ | Title | Value |
---|---|---|
1. | Chicken Drumsticks | 6 PC. |
2. | Butter | 30 Column |
3. | Olive oil | 10 Ml |
4. | Champignon | 150 Column |
5. | Garlic | 3 clove |
6. | Dry white wine | 100 Ml |
7. | Meat broth | 230 Ml |
8. | Mustard | 2 art. l |
9. | Cream 20% | 80 Ml |
10. | Thyme | 3 twig |
11. | Black pepper | taste |
12. | Salt | taste |
Cooking
1. Stage
Heat olive oil and butter in a pan, sauté chicken until golden brown.

2. Stage
Coarsely chop the mushrooms and put in a pan where the chicken was cooked, add the whole garlic and fry for several minutes.

3. Stage
Pour wine into the mushrooms, hold for half a minute.

4. Stage
Pour in the broth, add the mustard, bring to a boil and pour the cream.

5. Stage
Cook over low heat for 10 minutes, at the end, salt and pepper to taste.

6. Stage
Pour the sauce into a high form, lay the chicken on top, add a little salt and pepper, put the thyme and bake in the oven at 180 degrees for 25-30 minutes.

7. Stage
Bon Appetit!!!