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No. 442860
Anonymous
17th March 2021 Wednesday 4:39 pm
442860
Also, because I've decided to properly invade you, I shall now perform the French dark arts to convert you:
Take a leek, bell pepper (colour left to you), and onion.
Dice the onion and let it simmer into butter in a pan. Cover it with a full cover so that no water leaves.
While it simmers, cut the leek's edge (the green part), then cross cut it lengthwise and dice it. Dice the bell pepper as well.
Throw all in the pan, and take out the chicken, which you will then dice in bouchées (roughly the size of entering your mouth without hassle).
At this point, your onions/leek/pepper should've entirely been cooked by their own water + the taste of buttery onion. You can then decide how brown you want them, by taking the cover off or not, if you don't want it brown at all, just throw the chicken in immediately, otherwise, let the humidity leave until you think it's all browned adequately.
Once all your ingredients are in, salt and pepper as desired. I advise some Herbes de Provence as a support, thyme, or perhaps basel. Do not hesitate to go quite hard with the pepper as the next ingredient will neuter it somewhat, but the salt is already present in the leek (salty taste, at least), so don't go too wild.
Lastly, after the chicken has started getting cooked on all sides, take out your crème fraîche from the fridge, add a solid ball of it (think a spheric shape the size of on a soup spoon).
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