Poultry with Camembert and Cider
Main course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This poultry dish with camembert and cider is a real autumn delight. I often prepare it for a Sunday brunch or a festive dinner. The poultry, tender and tasty, goes perfectly with the melting camembert and the creamy cider sauce. It is a comforting and easy to make dish, perfect for cool evenings. Cider brings a fruity and slightly acidic touch that balances the richness of the camembert. A real treat for the taste buds! Feel free to accompany it with steamed potatoes or a vegetable purée.
Ingredients (7 ingredients)
-
4 piece Chicken escalope
-
1 piece Camembert
-
1 Bouteille Cider
-
1 piece Shallot
-
40 cl Liquid cream
-
Salt
-
Pepper
Preparation (7 steps)
Poultry slice
Detail 4 poultry escalopes into strips and set aside.
Chop shallot
Place 1 shallot in the bowl and chop for 3 Sec./Stage 5.
Sweat shallot
A little oil in the bowl and add the chopped shallot. Sweat for 3 Min./120°C/Stage 1.
Pour cider
Pour half a bottle of cider and reduce for 5 Min./100°C/Stage 2.
Add camembert
Cut 1 camembert without rind into cubes and add. Stir for 3 Min./60°C/Reverse rotation Stage 1.
Pour liquid cream
Add 40 cl of liquid cream and reduce for 3 Min./90°C/Stage 2.
Brown poultry
In an oiled pan, brown the chicken. Then add it to the bowl and simmer for 5 Min./90°C/Reverse rotation Stage 1. Add salt and pepper.
Finished cooking? Great! 🎉
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Created by
Marie Boyer
4
Rezepte
0
Kochbücher
Allergens
- Milk
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