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!!!