Blog cuisine - Poulet au Roquefort, Fenouil et Noix « Poulet au Roquefort, Fenouil et Noix Bonjour, Je vous propose aujourd’hui une recette savoureuse et délicate, haute en couleur et terriblement gourmande. Cette jolie recette est en plus très facile à réaliser! Bref, elle est parfaite! Prêt(e)s? A vos tabliers! Source : Le joli blog Mais qu’est-ce qu’on mange ce soir? Temps de préparation : 15 minutes Temps de cuisson : environ 45 minutes Température du four : 210°C Niveau de difficulté : Ingrédients pour 4 personnes : 4 belles cuisses de poulet 5 gousses d’ail Thym, Laurier et Romarin Sel et Poivre Huile d’olive 4 beaux bulbes de fenouil 125 ml de vin blanc sec 125 ml de bouillon de volaille bien relevé 150 grammes de Roquefort Une douzaine de noix Préparation : 1) Dans un grand plat qui va au four, disposez les cuisses de poulet. 2) Pendant ce temps, plongez les bulbes de fenouil dans un grand volume d’eau bouillante salée. 3) Coupez les fenouils en tranches épaisses et faites-les revenir à la poêle dans un peu d’huile d’olive.
A table! Petites Notes : Chicken Chimichangas Recipe. Chicken chimichangas require a little work but they are definitely worth it. I actually prefer these over the beef chimichangas. Tortillas are filled with a mixture, rolled, and then fried in oil. The filling mixture consists of ingredients such as chicken, rice, refried beans, and black olives. After the chimichangas are fried they are topped with a avocado mixture. This mixture is very similar to guacamole. I feel both the sour cream and guacamole mixture are very important to the overall flavor of this dish. If you are looking for an excellent recipe for chimichangas give this one a try. Cooking Instructions: Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Step 4: Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Kung Pao Chicken Recipe. Here’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken!
I have wanted to make this for the longest time but have just finally got around to doing so now. Kung Pao chicken first originated in central-western China and has become very popular in the United States. This is the westernized version of kung pao chicken consisting of wok fried chicken pieces, roasted peanuts, scallions and a spicy sauce. For those of you that have been waiting for a Chinese chicken recipe that doesn’t use a deep fryer – this is it. Even though you can deep fry the chicken pieces this time we are frying the chicken in the wok. Ingredients:1lb boneless-skinless chicken breasts (cut into 1” pieces) 1 tablespoon cornstarch 2 teaspoons sesame oil 3 tablespoons green onions (chopped) 3 garlic cloves (minced) ½ teaspoon crushed red pepper flakes ½ teaspoon powdered ginger 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons sugar 1/3 cup dry roasted peanuts. Chicken Parmesan.
Blog cuisine - Poulet rôti & poires au roquefort.