Galletti stews in sauternes
Instructions
Wash carefully the cockerels under running water, dry them with a cloth and sprinkle inside and outside with salt and freshly ground pepper, and tie with kitchen twine, so that they retain their shape during baking.
Gently melt the butter in a large frying pan, put the cockerels and Brown on each side.
When they are nicely coloured, turn the birds above and pour into the Bowl the Sauternes.
Cook over moderate heat until the Fund will be reduced by half, then add the chicken and bring to cooking, bathing them repeatedly with the liquid in the pan.
When the cockerels are ready, remove them from the Pan and keep warm.
Stir the cream at the end of cooking, add salt and pepper, then put it back into the Pan, add the grapes and let warm up all together for 5 minutes.
Spent the time indicated, private the cockerels of kitchen Twine and serve together with their sauce.
Ingredients and dosing for 2 persons
- 2 = = G 300 G Each Clean
- Salt
- White pepper
- 40 g of butter
- 12 cl of sauternes
- 12 cl of chicken light background
- 2 tablespoons of cream
- White seedless grapes