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Poached chicken with carrots, kale and mushrooms
2017/03/11 11:31
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For the chicken
- 1 whole chicken, legs and thighs removed (you can use them in another dish)
- 1 litre/1¾ pints chicken stock
- salt and freshly ground black pepper
- 25g/1oz butter
- 1 tbsp olive oil
For the vegetables
- 125g/4½oz baby turnips, peeled and halved
- 125g/4½oz Chantenay carrots, or other small carrots
- 75g/3oz curly kale, leaves trimmed and roughly torn
- 75g/3oz frozen peas
- 25g/1oz butter
- 1 tbsp olive oil
- 60g/2½oz black trompette or other wild mushrooms (alternatively, use sliced portobello or chestnut mushrooms)
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