Post by Baz Faz on Jun 18, 2021 20:03:25 GMT 2
This is not haute cuisine but it is tasty.
4 chicken thighs
125 g smoked lardons
200 g green olives (I prefer them with stones in)
125 g fresh cepes/porcini (or a handful dried)
2 garlic cloves, crushed
3 tbs tomato sauce
1 small glass brandy
1 glass white wine
bouquet garni
olive oil
s & p
In a casserole pour a tablespoon (or a bit more) of olive oil and the lardons. Cook until the fat is running out of the lardons. Remove the lardons.
Put the chicken thighs in the casserole. Brown on both sides. Put the lardons back.
Put brandy in the casserole and flamber.
Meanwhile put the olives in a pan of water and boil for 2 minutes. Drain.
Add all the ingredients to the casserole. Put the lid on and cook for 20-25 minutes. Have a peep at it 10 minutes before the end and if it looks too liquid take the lid off.
Bon appétit.
4 chicken thighs
125 g smoked lardons
200 g green olives (I prefer them with stones in)
125 g fresh cepes/porcini (or a handful dried)
2 garlic cloves, crushed
3 tbs tomato sauce
1 small glass brandy
1 glass white wine
bouquet garni
olive oil
s & p
In a casserole pour a tablespoon (or a bit more) of olive oil and the lardons. Cook until the fat is running out of the lardons. Remove the lardons.
Put the chicken thighs in the casserole. Brown on both sides. Put the lardons back.
Put brandy in the casserole and flamber.
Meanwhile put the olives in a pan of water and boil for 2 minutes. Drain.
Add all the ingredients to the casserole. Put the lid on and cook for 20-25 minutes. Have a peep at it 10 minutes before the end and if it looks too liquid take the lid off.
Bon appétit.
