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Chicken with Maple Cream

Preparation 25 min – Cooking 3 hours – Servings 6

INGREDIENTS

  • Pie pie of your choice.
  • 2/3 cup (180 ml) Cassonade
  • 1 ½ pound (600 grams) of raw boneless chicken
  • ½ cup (125 ml) of the Kildare Digestive
  • 1 cup ¼ (315 mL) chicken broth
  • 1/4 cup maple cream from the Domaine
  • ¼ cup (125 ml) 15% cream for cooking or 35% cream
  • 2 garlic cloves
  • 1 small onion
  • 1 tablespoon flour, salt, pepper
  • Fine herbs (choice) basil, marjoram, parsley, etc ...

STEPS

  1. Brown the chicken in a little oil and butter in a thick-bottomed cast-iron pan.
  2. When the chicken is colored, set it aside in a dish.
  3. Add a little butter in the hot stove and fry the onions.
  4. Deglaze the onions with a half cup (125 ml) of the Kildare digestif
  5. Onion mixture and digestive sprinkle a tablespoon of flour.
  6. Then wet with the chicken broth and stir.
  7. Heat until the mixture thickens.
  8. Add maple cream and 15% or 35% cream.
  9. Return the chicken to the sauce to finish cooking the meat, season to taste salt, pepper, and fine sliced ​​herbs.
  10. Finish the cooking of the meat. Serve with a green vegetable and parsley potatoes or small egg noodles.