Cartman Joins Nambla Chase

Supremes de volaille Archicus and Glazes Carottes

Or ...
chicken and carrots in the manner of Julia Child

GLAZED CARROTS


Ingredients 300 g carrots
40 ml of broth and 1 tablespoon
nice fat 45 grams of sugar

butter a pinch of salt pepper

parsley Preparation

Peel carrots and cut into sticks about 5 cm in length. Heat the broth, add the carrots, sugar, butter, salt and pepper.
and cook covered over medium heat for 30-40 minutes. Turn off when they are soft and the liquid becomes a kind of syrup. So
serving add chopped parsley.

CHICKEN BREAST WITH PAPRIKA, ONION AND CREAM


Ingredients 2 chicken breasts with a total weight of about 400g 1 onion


30 g butter 1 heaping tablespoon sweet paprika 1 sheet of parchment paper

1 lemon
salt, pepper
For the sauce:
2 tablespoons white wine (the recipe calls for port, Madeira or dry white vermouth)
2 tablespoons water or broth 1 tablespoon
(poor) cream

parsley Chop the onion in a saucepan, melt the butter and mix with the paprika. Add onion and cook for about ten minutes on medium heat, covered everything, but not crunchy.
Immediately after jumping into the same pan the chicken breasts cut in half and previously seasoned with a little lemon juice.
Heat oven to 210 ° C.
Then put the chicken breasts them in the pan with the onion and the sauce, cover with a sheet of buttered greaseproof paper. Cook in the oven for about 12-15 min. In fact, Julia Child called for a pan with cover, always using the paper forno.Fate cook until the chicken breasts are cooked and soft (but not too much).
For the accompanying sauce: in the pan the onion has cooked, add the wine and water and the juice of chicken baked in the oven, including onion. Cook everything on high heat for no more than 1 or 2 minutes, add cream and cook rapidly to thicken the cream. It 's really a matter of seconds.
To serve, spread over the chicken and the sauce a bit 'of chopped parsley. Bon Appetit