Ingredients

Features

Description

The recipe from the book Ella Martino «Taste of Tuscany», publishing house «Eksmo»

Onion clean, wash and chop. In a deep pan with butter (50 g) and fry the onion. Wash the chicken (if necessary) and cut into portions. In a small bowl, sift the flour and dip the chicken pieces in it. In a large skillet, heat 50 g of butter and a few tricks on high ogneobzharte chicken. Chicken should redden.

I want to share with you one of my friend advice — Eric from Poland, which I always follow and each time I receive an excellent result. When you are toasting meat, always do it in stages. You can put the meat in a pan in small portions, so that when frying slices do not touch each other — then the meat will not be a large amount of juice, and you dobetespravilnogo result — the meat quickly and evenly browned, covered with a golden crust and is juicy.

The fried chicken pieces Put in a pan with onions. All good salt and pepper. In a saucepan, pour broth and simmer the chicken (under the cover) on low heat about 1.5 hours. The meat should be very soft. When the chicken is almost ready, pour in the cream and add the nutmeg. Continue to cook the chicken until, until the sauce thickens. Do it on low heat, covered, do not forget the chicken stir constantly and closely monitored so that the pieces of chicken did not stick to the sides of the pan. Serve hot.

Translated by site: wday.ru