Chicken with Maple Cream

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.