Two bio

Taste & Flavors - - SUMMER - By Chef Ni­co­las Audi Ni­co­las Audi Cater­ing Ni­co­las Audi ni­co­

Chef Ni­co­las Audi, Ni­co­las Audi Cater­ing


900 g or­ganic chicken

60 g olive oil

Salt and white pep­per to taste 1 bunch thyme

4 lau­rel leaves

750 g chicken broth

10 pcs long or­ganic onions

10 pcs small or­ganic car­rots 1 head gar­lic and cloves of gar­lic 6 pcs or­ganic pealed white radish 10 pcs large or­ganic green beans 5 small or­ganic toma­toes

4 small or­ganic pota­toes


Salt and pep­per the chicken from in­side by adding thyme and lau­rel.


Oil it all to­gether.


Place the chicken on a plate to be baked at 220°C for 30 min­utes.


Add the gar­lic head and cloves which were cooked in ad­vance in the poul­try broth for 25 min­utes.


Place the pota­toes that were cooked in ad­vance in wa­ter and thyme.


Cook at 180°C for 25 to 30 min­utes.


In the mean­time, cook the onions, car­rots and rounded radishes for 15 min­utes in the poul­try broth, then add the green beans for 5 min­utes to be cooked.


Take the two chicken breasts and the wings, place it next to the gar­lic head and the toma­toes, oil the chicken, salt it and cook it for 15 min­utes in the oven at 180°C.


Af­ter cooking the veg­eta­bles on their own for 10 min­utes, place the pota­toes, the gar­lic and veg­eta­bles around the chicken pieces.


For the sauce, cook the shal­lots with but­ter then add white wine, mus­tard, flour and add a pinch of spices. Pour 400g of broth on the shal­lots. Mix and serve the hot sauce.

Newspapers in English

Newspapers from Lebanon

© PressReader. All rights reserved.