frenchutama· 4 servings
Ayam Diet Prancis
Diet Chicken (Poulet à la Diète)
Ingredients
- 1.5 kg whole chicken, cut into 8 pieces
- 2 tbsp olive oil
- 200 g leeks, white and light green parts only, sliced
- 150 g carrots, cut into batons
- 150 g celery stalks, sliced diagonally
- 200 g button mushrooms, quartered
- 2 garlic cloves, minced
- 1 bouquet garni (thyme, parsley, bay leaf tied together)
- 500 ml low-sodium chicken stock
- 150 ml dry white wine
- 1 tbsp tomato paste
- 1 tsp Dijon mustard
- Salt and white pepper to taste
- 2 tbsp fresh chives, chopped
Instructions
- 1Pat chicken pieces dry thoroughly; season lightly with salt and white pepper.
- 2Heat olive oil in a heavy cocotte over medium-high heat; brown chicken pieces in batches until golden, about 4 minutes per side. Remove and set aside.
- 3Reduce heat to medium; sauté leeks, carrots, and celery until softened, 5 minutes. Add mushrooms and garlic; cook 2 minutes more.
- 4Stir in tomato paste and cook 1 minute. Deglaze with white wine, scraping up fond, and reduce by half, 3 minutes.
- 5Return chicken to pot; add chicken stock, bouquet garni, and Dijon mustard. Bring to a gentle simmer.
- 6Cover and simmer over low heat for 35 minutes, until chicken is tender but not falling apart.
- 7Remove chicken pieces; keep warm. Discard bouquet garni. Increase heat and reduce cooking liquid by one-third, 5-7 minutes.
- 8Adjust seasoning with salt and white pepper. Return chicken to sauce to reheat briefly.
- 9Serve chicken with vegetables and sauce, garnished with fresh chives.
Source: llm-generated