Main Course
Chicken with Young Carrots and Parsley
Discover and taste the flavors of this chicken with carrots and parsley recipe.
45 min
Prep time
40 min
Cook time
4
Servings
Intermediate
Difficulty
1h25
Total time
Poele
Cooking method
Ingredients
Instructions
-
1
Cut the chicken into pieces and then brown them on all sides in the fat without burning.
-
2
Add the peeled and sliced carrots, then add the thyme, bay leaf, and seasoning.
-
3
Deglaze with heated wine and stock, add 3 sprigs of parsley; cover and cook for 40 minutes.
-
4
Remove the chicken and carrots, placing them on a warmed serving dish, remove the cooked parsley.
-
5
Thicken the sauce with cream, which you incorporate by beating with a whisk.
-
6
Add 1 tablespoon of finely chopped fresh parsley.
-
7
Nap the chicken and vegetables with the sauce, serve well hot.
-
8
You can omit the cream liaison and reduce the juice simply at the end of cooking.
-
9
Meanwhile, serve rice créole or fried new potatoes.
Did you try this recipe?
Give your opinion and help other users!
Comments 0
Be the first to comment on this recipe!