Poulet Grand-mère

Poulet Grand-mère
Photo by James Carrier

Ingredients

  • 1 teaspoon minced garlic
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 tablespoon tomato paste
  • ¼ cup coarse-grain mustard
  • 2 tablespoons minced fresh sage leaves or 2 teaspoons dried rubbed sage
  • 3 cups fat-skimmed unsalted or reduced-sodium chicken broth
  • Salt and cracked pepper
  • + 4 more ingredients
    • 4 boned chicken breast halves (2 lb. total) with skin attached
    • 1 cup minced shallots
    • 2 cups dry red wine
    • 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme

1. In a 10- to 12-inch ovenproof frying pan over high heat, boil wine and shallots, stirring often, until liquid evaporates, about 12 minutes. 2. Add broth to pan; boil until reduced to 1 3/4 cups, about 12 minutes. Stir in tomato paste and half the sage; simmer over medium heat for 2 minutes. Po...

View full recipe at My Recipes

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