Norman carbonnade Carbonnade normande


Ingredients for 6 people:
1 kg 500 of shin beef
6 onions
a few cloves
laurel & thyme
1 tbsp of brown Sugar
3 tbsp of flour
60 cl. of beer Normandy
3 tbsp of Normandy vinegar cider (or similar)
30 g of butter
salt and pepper


Cut the meat into medium-size cubes. Peel the onions, and cut them into slices. Melt the butter in a cast iron pan. Brown the meat cubes in the casserole; remove and reserve meat. Now, add the onion in the pan together with the 1 tbsp of brown sugar, and caramelize both things; add 3 tablespoons of cider vinegar, the diced meat and 3 tbsp of flour. Salt and pepper, and mix it all well. Next, add the cloves, 2 bay leaves 1 sprig of fresh thyme. Add the beer and cover with a little water. Cook, uncovered, over a medium heat for about 15 minutes, but continue cooking, covered, over low heat for 3 hours. Serve the stew in the same pot.

Boneless Prime Rib (Côte de boeuf )

Ingredients for 4 people:
1 Prime rib (900 g)
50 g unsalted butter
4 large parsnips
salt & pepper

Scarlet sauce:
1 onion
1 carrot
50 cl of red wine
1 sprig of thyme
1 bay leaf
1 pinch of sugar
100 g of salted butter

Make a clarified butter as follows: Melt the unsalted butter in a double boiler (bain-marie). Let sit for 20 minutes and remove the foam from the surface. – Filter the butter through a fine sieve, and pour it into a container with enough whey (whitish deposit) at the bottom of the pan. Reserve.

For the scarlet sauce:
Peel, wash and chop the onion. Peel, wash and cut the carrots into small cubes. Pour the wine into a saucepan, add the onion, carrot, thyme, the bay leaves and sugar and
bring to boil to reduce the liquid by half and filter through a fine sieve.
At the last moment, heat over medium heat and add the salted butter, chilled and cut into pieces beforehand. Season.

In the meantime, preheat the oven to 410º F / 210° C, and allow the prime rib to get room temperature one hour before cooking. Place on the oven rack, and bake for about 10 minutes on each side. Heat the clarified butter in a saucepan. Peel, wash and cut the parsnip into chips, dip into clarified butter, cook 4-6 minutes. Remove with a slotted spoon and drain on absorbent paper. Salt. Cut the rib into four pieces and serve with parsnip chips and a string of scarlet sauce.

Beef wine merchant. (Boeuf marchand de vin)


Ingredients for 4 people:

4 slabs of beef (200 g each)
2 shallots
10 cl of veal broth
4 tbsp of peanut oil
100 g of salted butter
30 cl of red wine
salt & pepper


Peel and chop the shallots. Heat the oil and 20g butter in a pan, and fry the meat to the desired doneness. Remove and place on a rack covered with aluminum foil.
Degrease the pan, add 20 g of butter, and sauté the shallots until they start to soften. Deglaze the bottom of the pan with the wine and cook for 15 min until the wine is reduced. Pour the veal, and le it reduce to make the sauce with 40 g of butter; season. Arrange the meat on a warm plate, and top it with the sauce.

Beef bourguignon. (Bœuf bourguignon)

boeuf bourguignon

Ingredients for 4 people:

800 g of beef (chuck, shank, or similar meat cut)
1 garlic clove
1 onion
150 g of spring onions
150 g of smoked bacon
140 g of Paris mushrooms
3 sprigs of parsley
2 tbsp of olive oil
60 g of butter
40 g of flour
50 cl of red wine (Burgundy)
30 cl of beef broth
salt & pepper


First preheat oven to 356º F / 180º° C (gas mark 6). – Peel, wash and chop the garlic and onion. Peel the spring onions and cut the stems and wash. Soak the bacon 1-2 minute (s) in boiling water, drain, and let it cool. Clean the mushrooms of Paris, and cut them into four. Wash the parsley, discard the stems and chop. – Heat the oil in a pan, and brown the beef pieces on all sides, and remove from the pan. Discard the oil and replace it with 40 g of butter, melt it and add the chopped garlic the onion, and stir. Add the meat, sprinkle with flour, mix and bake the casserole for 5 minutes. Remove the pan from the oven and pour the wine and beef stock, bring to boil on the fire while mixing all the ingredients, and season. Cover and bake for 2 to 2 1/2 hours.
In a skillet, melt the remaining 20g of butter, sauté the mushrooms and bacon (without drying) for 3 minutes. Add, about 15 minutes before the end of cooking, the onions, mushrooms and bacon to the contents of the casserole. – Serve hot in the casserole, sprinkled with parsley.
Pasta, or potatoes boiled in their skins, or rice, can be an excellent accompaniment.


String-on end beef ( Boeuf aux ficelles) 


Ingredients for 8 people:
1.6 to 2 kg of rump or sirloin not encased
1 kg large leeks
600 g of carrots
250 g of turnips
condiments: salt, pickles, horseradish …

1 kg of ribs
1 large onion
2 cloves
1 bouquet garni (1 sprig of thyme, 1 bay leaf, 3 sprigs parsley)
some twenty peppercorns
coarse salt


The day before:
Prepare a broth of meat in a pot with 2 liters of cold water, put the ribs, the onion cut into quarters the cloves, the bouquet garni, and salt and pepper. Cover with a lid and bring to boil, skim the fat, pour a glass of cold water in the pot, skim again and cook for 2 hours on low heat.
After this time, let it cool completely, then remove the meat and the bouquet garni. Strain the broth through a sieve and refrigerate.
Next day:
Remove the fat from the broth, pour it into the pot, bring to a simmer. Peel the leeks and tie it in bundles, peel the carrots and turnips. Put the vegetables in the pot and cook for 40 min.
Meanwhile, cut the meat into pieces of about 200 g and tie them individually leaving a small length of string. Attach to the handle of a wooden spoon.
Remove the vegetables from the pot and place on a plate, keep warm.
Adjust the seasoning of the broth, place the wooden spoon across the pot so the meat is in the broth without touching the bottom, and leave the meat soaked in the broth for about 5 to 6 minutes of cooking.
Serve the meat at the same time the meat and the vegetables and a selection of condiments.

Crusted beef Bœuf en croûte

Boeuf en croûte

Ingredients for 4 people:

1 kg of beef tenderloin
200 g of puff pastry
1 celeriac
1 small cup of truffle juice
20 g of butter
1 tbsp of olive oil
1 egg yolk
salt and pepper


Brown the beef tenderloin on all sides in a large skillet and on a high heat. Avoid pricking the meat when turning it: Reserve it until it is cool. In the meantime preheat the oven to 464º F / 240 ° C. Spread the pastry on the table with a rolling pin, and wrap the roast with the pastry. Seal the edges with egg yolk diluted, and brush entire surface of the pastry-and-meat pack with a the mixture mentioned before. Bake for 20 minutes, taking care that the crust does not get burned.
Peel the celeriac, cut it into strips and then into slices; fry the slices in some butter, and next add 10 cc of water. Salt lightly, and reduce it all on a high heat Add the truffle juice just 10 minutes before end of cooking time. Check the seasoning, and serve the roast cut into slices, together with the pastry, and accompanied by the celery cooked in the truffle juice.

Braised beef with carrots (Bœuf braisé aux carottes)

Ingredients for 4 people:

800 g of shoulder of beef
40 g of salted butter
600 g of carrots
400 g of potatoes
2 onions, cut into slices
1 liter of white wine
25 cl. of veal broth
3 tbsp of brown sugar
Salt and pepper


Sauté the beef in a cast iron pan in 20 g of melted butter until it takes on a brown color on all sides, remove and reserve. Fry the onions in the same pan. Return the meat to the pan and sprinkle with a tbsp of brown sugar until it becomes caramelized. Next, add the white wine and the veal stock. Season with pepper and salt, put a lid on and simmer for 3 hours and 30 minutes on a low heat.
Thirty minutes before the end of the cooking time start preparing the filling: Peel and wash the carrots and potatoes.
Cut the potatoes into slices, and the carrots into very thin chips. Sauté the vegetables in a pan with 30 g of butter they take on some color. Sprinkle the remaining sugar, caramelize and deglaze with a little of the cooking juices from the meat.
Check the seasoning of the meat and the garnish. Serve the braised beef with carrots and potatoes.


Beef Picardy (Bœuf à la picarde)

Boeuf à la picarde

Ingredients for 6 people:

2 kg beef: shank (or similar cut meat)
250 g of onions, finely chopped
50 g of butter
2 tbsp of oil
75 cl. dry of white wine
1 bouquet garni
1 kg of carrots
salt and pepper


Cut the meat into pieces, and fry in a pan with the butter and the oil on a high heat; remove and set aside. Simmer the onions on a low heat, and remove the fat. In the meantime, preheat to oven to 356º F/180º C. Place the meat and its gravy they on the onions. Add the bouquet garni. Let it reach a boiling point on medium heat; cover tightly with foil, and place it in the oven for 2 hours. Peel the carrots, cut them into slices. Add some salt and pepper after the first cooking time; add the carrots; and stir it all gently Cover tightly again, and bake for another 1 hour in the oven in a low temperature.
Serve immediately sprinkled with parsley after.

Beef to the limousine fashion (Bœuf à la mode limousine)


Ingredients for 6 people:

1.2 kg of beef tips
1 calf’s foot
150 g of fresh pork rind
500 g of carrots
30 small onions
1 bouquet garni
50 g of butter
1 dl of cognac
½ liter of white wine
some beef broth
20 g of starch
salt and pepper


Fry in butter, on all sides, the meat larded with the sticks of fresh pork rind. Discard the resulting fat, and flambé with the cognac. Add the white wine and reduce by half. Add the calf’s foot split into chunks, and the remaining pork rind, bleached; the bouquet garni. Cover with broth; add salt and pepper. Put a lid on cook for 1 hour 30 minutes. Add the onions and the carrots cut into dice. Finish the recipe with a gently simmering. Remove the fat, and thicken the sauce with cornstarch dissolved in cold water, and serve immediately.

Fillet mignon with bacon, prunes…… (Filet mignon au bacon, pruneaux…….)

Filet mignon au bacon


2 fillets of pork
500 g of carrots
4 onions
some prunes, pitted
4 slices of bacon
1 bouquet garni
2 tbsp of sour cream
2 tsp of mustard
olive oil


Wash and cut the carrots. Peel the onions and chop them. Cut the bacon into pieces and the prunes into two. Cut the tenderloin lengthwise into 2 attached sections a large; pepper and salt. Arrange the pieces of bacon on one of halves e net, and prunes. Tie up the piece of meat, starting from the center and towards each end.
Put the olive oil in the bottom of a pressure cooker, onions and bouquet garni. Salt and pepper the meat again. Put the fillets and the sliced carrots in the casserole. Simmer 10 to 15 minutes by covering the pan with a lid.
Remove the fillets, simmer and add the cream and the mustard off the heat.
Remove the string. Cut into slices. Place them in the middle of the plate and sprinkle the sauce on it.

Chicken Fricassee (Fricassée de poulet)

Fricassée de poulet

Ingredients for 4 people:

1 large chicken (cut into 6 pieces)
1 tomato
100 g raisins
4 shallots
1 bunch of spring onions
4 tbsp of
salt and pepper.

Peel the onions and shallots. Cut the shallots lengthways into 2 pieces, and the small onions into 2 parts, but keep some of the green stem. Remove the stem of the tomato, put it in boiling water for a few sec . Drain it, peel it and cut into small cubes. Heat the oil in a large pan, and when it is hot brown the chicken pieces. When they are nicely browned, remove them and add the onions and shallots. Sauté 5 minutes, stirring, then put the chicken pieces back into the pan. Add the diced tomatoes and the grapes. Pour 5 cl water, salt and pepper, cover and let it simmer for 1 hour, stirring occasionally.

Veal fillet mignon with Roquefort (Filet mignon de veau au roquefort)

Filet mignon de veau au rechefort

Ingredients for 6 people:

1kg veal tenderloin
150g Roquefort
100 g of bacon, cut into thin slices
50 cl. of cream
2 tbsp of mustard
10 g of butter
2 tbsp of sunflower oil
some pepper


Heat the oil and butter in a large pant. Brown the veal over medium heat and cook for about 5/8minutes. Add the bacon and cook for 5 minutes.
Remove the meat and the bacon, reserve and keep warm. Pour 2 tbsp of water into the pan to deglaze the bottom. Add the crumbled cheese, mustard and cream, and for stir 2 to 3 minutes.
Return the veal and bacon the pan with the sauce, and simmer for 1-2 minutes and serve immediately with some fresh pasta.



1 kg of beef or mixture of meat: 500 g of beef,pork 300 g (loin) 200 g of veal
1 cup of concentrated tomato
20 g of fat (butter ot olive oil)
700 g of onion
2 garlic cloves
1 bouquet garni
2 small chilies or cayenne pepper


After slicing the onions, fry them in butter or olive oil for 10 minutes, and until they become transparent.
Cut the meat into 1-inch cubes and slightly brown them in a large pot.
Then add the onions, garlic, bouquet garni, peppers, tomato and salt.
Next, add some water to completely cover the ingredients.
Simmer for 1, 30 to 2 hours on low heat (if you use a mixture containing pork meat, add the pork 30 min. later, as it is more tender than veal or beef meat for stews.


Roast pork with herbs (Rôti de porc aux herbes)

roast pork with herbs

1.5 kg of pork roast
thyme, laurel, sage, nutmeg
2 garlic cloves
15 g of butter
peppercorns (mixture of 5 types) & salt


Preheat your oven to 150 ° C.
Chop together the thyme, bay leaf, sage, garlic, and add a pinch of salt, a pinch of nutmeg and 5 turns of the grinder containing the 5 types of peppercorns.
Place the mixture in a dish. Then roll the roast in this bed of herbs.
Put your roast in a dish, add the butter cut into pieces and bake for 2 hours.
Add, halfway through cooking time, some water to baste the roast a bit; continue cooking for the rest of time and serve in slices.


Beef with shallots (Boeuf aux échalotes)



800 g of beef (cut in thick slices)
65 cl. of brown ale
300 g of shallots
1 garlic clove
1 tbsp of brown sugar
1 tsp of peppercorns
1 bay leaf
1 sprig of thyme
1 pinch of nutmeg
1 tbsp of wine vinegar
2 tbsp of olive oil & salt


Put the meat to cook in salted water in a pressure cooker for 90 min.
Peel the garlic and the shallots.
Sauté the shallots in a pan with 2 tbsp of olive oil for 3 minutes, sprinkle some sugar on them, mix well, add the vinegar and stir again, pour the beer on the ingredients, and add the garlic and the spices mentioned above. Now it’s time to add the cooked meat, some salt and simmer for 1 hour.
Strain the sauce through a sieve, lay the meat on a plate and top with sauce.

Frog legs sautéed with tomatoes (Cuisses de grenouilles sautées aux tomates)

ancas de rana

Frog legs (500 g)
100 g of flour
40 g of butter
60 g of shallots
1 tbsp of chopped garlic
200 g of tomatoes
15 cl. of dry white wine
1 tbsp of chopped parsley
Salt and pepper
1 pinch of ginger
1 pinch of allspice
1 pinch of cloves

Marinate the frog legs with the spices and with a drizzle of balsamic vinegar an hour in advance the preparation.
Salt and pepper the frog legs, melt the butter in a frying pan, and start frying the frog legs, previously floured.
Brown them while stirring gently, then add the shallots and the garlic finely chopped. Cook over high heat for 1 minute; then add the tomatoes, peeled, seeded, and chopped. Salt and pepper lightly.
Cook for 2 minutes. Then add the wine and continue cooking for another 3 minutes.
Sprinkle the frog legs with parsley before serving.

Lamb chops with Provence herbs (Côtelettes d’agneau en Provence)

Lamb chops Provence herbs.png 1

1 garlic clove
250 g of cherry tomatoes
olive oil
salt and pepper
8 small lamb chops
1 tsp of herbs de Provence
1 tsp rosemary.

General preparation:

Preparation of the marinade: Put in a bowl the garlic clove peeled and minced; the lamb chops; the herbs de Provence (*); rosemary; 3 tbsp of olive oil. Marinate 10 minutes, and stir from time to time to mix flavors.
In the mean time, wash the tomatoes.
Put a frying pan over high heat. Put all the chops and cook for 2 minutes on each side. Salt and pepper then add the tomatoes. Lower the heat and simmer for 4 to 6 minutes.
Chops can accompanied with plain or wheat couscous.

Herbs de Provence – A blend of herbs used for seasoning, such as basil, bay leaf, chervil, fennel, lavender, marjoram, oregano, rosemary, sage, summer savory, tarragon, and thyme.

Duck à l’orange (Canard à l’orange)

Duck á l'orange

1 duck of 2 kg
3 cl. of neutral oil
50 g of carrot cubes
100 g of onions, cut into quarters
Orange Sauce:
25 g of sugar
30 g of red wine
1/2 liter of thick duck stock or veal stock
2 oranges
5 cl. of Grand-Marnier (orange liqueur).
4 oranges

Cook the duck:
Salt the duck and brown on all sides in a cast iron pan.
Add the carrots and onions.
Cover with a lid and bake in a hot oven at 356º F / 180º C for 60 minutes, turning the duck occasionally and basting with the cooking juices.
Preparation of the sauce which will bathe the duck:
Remove the zest from the orange and cut into very thin slices. Blanch the zest slices 3 times, starting with cold water in order to remove the bitter taste.
Reduce the vinegar with the sugar to get a caramelized mixture. Add the orange juice and Grand Marnier.
Add the veal/duck stock, and simmer 5 minutes, adjust seasoning, press the sauce through the chinoise, and add the blanched orange zest.
Achieving the topping:
Peel the oranges and remove the segments to be dipped in the sauce before serving the duck.

Chicken with cider (Poulet au cidre)


1 chicken
1 shallot, grated
salted butter
4 glasses of cider
2 tbsp of heavy cream
salt and pepper
1 bay leave.

Fry in a large casserole chicken in salted butter.
Add the shallot when it is the chicken has “acquired” a brown color.
Sauté for a few moments.
Add cider, salt and pepper, and the bay leave. Cover and cook over low heat for 1 hour.
Add the cream at the last minute and cook for 1 minute. Serve immediately afterwards.

 Old-style veal stew (Fricassée de veau à l’ancienne)

Fricassée, veal stew.old style

1.2 kg brisket or flank of veal cut into pieces
5 carrots
2 onions
some garlic cloves
Paris mushrooms
1 leek
some veal ot vegetable broth
1 bouquet of herbs
30 g of butter
1 tbsp of oil
2 egg yolks
100 g of fresh cream
1 tbsp of flour
1/2 lemon
salt and pepper

In a pan, melt the butter in the oil and fry the meat to a brown color.
When browned, sprinkle the flour on the meat to coat it, then pour the hot water to just cover the meat.
Add the vegetables, peeled; the onion with the garlic cloves studded in it; and the bouquet of herbs; the browned veal and the vegetable broth cube.
Cook 1.30 to 2 hours; add the mushrooms at half that time .
In a bowl, mix the egg yolks with the cream and the lemon juice.
Salt and pepper, moisten with some of the broth, then heat the sauce without boiling.
Pour over meat and serve.


Dijon Quiche (Quiche à la dijonnaise)


1 roll of puff pastry
2 slices of ham
200 g of grated cheese
4-5 tbsp of mustard
4/5 tbsp mustard (Dijon)
20 cl. of cream
3 eggs
salt & pepper

Preheat oven to 210 ° C.
Roll out the puff pastry and place it in a pie pan.
Prick the pastry with a fork.
Reserve in the refrigerator.
In a bowl, mix the cream, eggs and grated cheese, and add the salt and the pepper.
Brush the bottom of the pie with some mustard.
Lay the sliced ham, so as to cover the entire surface.
Mix with a whisk the eggs and the cream, and pour it over the preparation
Bake and cook for 10 minutes at 410º F / 210º C, then lower the oven to 356º F / 180º C for 30/35 minutes to cook the dough.


Pork tenderloin with maroilles cheese (Filet mignon de porc au maroilles)


2 pork tenderloins
10 cl. of white wine
1 onion
50 cl. of cream
250 g Maroille cheese
salt & pepper

Sauté the chopped onion in a pan or skillet with the lid on. Add the tenderloin filets, and once they are browned on all sides you may add the white wine.
Cover and cook 20 minutes.
In a bowl, cut the Maroilles cheese into small pieces.

Add the cream and mix and slowly to form an homogenous mixture .
Once the filets are cooked, add thecream and the cheese .
Maroilles will melt gradually.
The dish is ready when the sauce is smooth.
Fresh tagliatelle is an excellent fellow traveler for this course


Roast pork with bacon (Rôti de porc aux lardons)

Pork loin, roasted, bacon, mushrooms

600 gm of roast pork loins
200 g of smoked bacon
2 onions
some thyme
one glass of veal broth
1 glass of dry white wine (optional)
100 g of fresh sliced Paris mushrooms(or wild ones)
1 bay leaf
1 tbsp of oil
1 tablespoon of butter

In a pressure cooker and over high heat, melt butter, add oil, and brown the pork loins on all sides; and reserve.
In the same pan, brown the bacon, onions and mushrooms.
Remove the mixture from the pan and with a spatula deglaze with white wine (or water). Add the broth and go on scraping the veal juices.
Incorporate the pork loins, the bacon, onions and mushrooms. Add the thyme, bay leaf and peppercorns.

Lock the cooker and let it simmer for at least 90 minutes over a low heat.
Enjoy this tender roast accompanied with vegetables or potatoes, or even rice or pasta.


Spicy chicken skewers (Brochettes de poulet épicées)


The juice of 2 limes
4 tbsp of sukiyaki sauce
2 tbsp of soy sauce
600 g of chicken breast (chicken or turkey)
spices for Tajine (or other spices)


Prepare the marinade:
Cut the chicken into cubes.
Marinate them in lemon juice sukiyaki sauce, soy sauce and the spices.
Let sit the meat for 30 minutes.
Prepare skewers
Thread the chicken cubes onto skewers.
Grill the skewers in a pan (lightly oiled) over a high heat 4 minutes on each side. To barbecue them is also a good idea. Serve hot accompanied with semolina (optional).


Beef Tournedos with honey & mustard sauce (Boeuf glacé miel et moutarde)

Tournedos, honey sauce

4 tournedos of beef
1 tbsp of oil
2 tsp of grated fresh ginger
2 crushed garlic cloves
1/2 cup beef broth
1/3 cup of honey
2 tbsp of chopped fresh parsley (optional)
1 tablespoon of mustard
1 tablespoon of soy sauce

Heat oil in a pan Put the steaks and cook for 2 minutes over high heat on each side. Cook 4-6 minutes on each side to get the tournedos cooked to rare. For a rare steaks, cook over medium heat 2 to 3 minutes on each side.

Remove the meat from the pan and keep warm. Put the ginger, garlic, broth, honey, coriander, mustard and soy sauce in the pan.
Bring to a boil. Lower the heat to a medium level and simmer uncovered for 4 minutes, until the sauce has reduced and thickened, but stirring often.
Top the tournedos with this sauce and sprinkle some parsley on them (optional) Here the meat is accompanied with some salad and potatoes.


Cuisse de dinde à la moutarde (Turkey leg with mustard)


1 turkey leg
750 g potatoes with firm flesh (Charlotte Type)
400 g of crushed tomatoes
20 cl. of liquid cream
1 garlic clove
1 onion
2 tbsp of oil,
salt & freshly ground pepper
3 tbsp of Dijon mustard

Peel the potatoes, wash and dry. Cut them into slices of 0.5 cm of thickness. Put the cream and mustard in a bowl and mix it all. Salt and pepper.
Turn the oven thermostat 8 (485 ºF-250º C). Remove the skin of the turkey thigh.

Peel the garlic and slice it into 6 pieces. Make 6 cuts on the turkey leg and slide the slivers of garlic in each cut. Chop the onion.
Put the potatoes, tomatoes and onion in a large baking dish in which the turkey leg may fit.

Salt and pepper the ingredients and pour the oil and the same amount of water. Mix and place the turkey leg on the bed of vegetables. Place the baking dish in the oven and cook for 45 minutes, turning the turkey over in the middle of the cooking process..

At 45 minutes of cooking, spread the turkey leg with mustard-cream mixture.
Cook for 15 minutes, then flip the thigh and spread the mustard-cream mixture on the other side with Spread the remaining sauce on potatoes, and cook for another 15 minutes.
Serve very hot in the baking dish.

Chicken Dijon


1 teaspoon coriander sedes; 2 tablespoons extra-virgin olive oil; 8 medium chicken drumsticks (about 3 pounds); Salt and freshly ground pepper; 1/4 cup finely chopped onion; 4 garlic cloves, minced; 1 1/2 cups low-sodium chicken broth; 2 tablespoons whole-grain mustard; 3 tablespoons crème fraîche or sour cream; 2 teaspoons chopped tarragon; crusty bread, for serving.


In the same skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes.

Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the crème fraîche and tarragon. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Return the chicken to the skillet and turn to coat. Serve the chicken with crusty bread.


Some links related to this blog:The Gastrosite of Spanish recipes  — The Gastrosite of….on Facebook Some Pieces of the French Cuisine  — –  The French Cuisine as It Really Is —  The Italian Cuisine as It Really is — InterGastroLinksLa Isla Bonita Caribbean Recipes —  PhotoGastrosite by Carlos MIrasierras —  Carlos Mirasierras on Scribd — Carlos Mirasierras on Pinterest —  Gastronomía Española por Carlos MirasierrasLa Cocina BritánicaCarlos Mirasierras google +




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