INGREDIENTS
2 chickens from 1,200 kgs prepared.
1 / 2 mignonette oil and 30 grams of butter
4 shallots, salt, pepper, 1 cup of 46 cl champagne.
250 g mushrooms paris. 30 g of butter, one tablespoon cornstarch dissolved in much water.
250 g of fresh cream and 250 g of cooked rice with water and molded.
PREPARATION
Make preparing and cutting chickens in the poultry in each 5 Songs .. Heat butter and oil in the casserole and brown the pieces.
Add shallots, peeled and chopped, let them cook gently without making them golden. salt and pepper and add the champagne. cook over low heat 30 minutes.
Meanwhile prepare the mushrooms and wash cut and cook 5 minutes in a skillet with butter. Join the chicken and cook over low heat yet still 15min. Mix the cornstarch and then add the chicken to the sauce. Remove from heat and add cream. Besides
cook rice in Creole that mold you into a gourmet champagne rinsed using a brush.
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