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Chicken supreme au vin bourguignon
Fruit and vegetables
1
garlic
clove, crushed
10 pearl
onions
, peeled and blanched
10 button
mushrooms
2
floury potatoes
, peeled and grated
1
shallot
, peeled and grated
½
carrot
, peeled and grated
½
parsnip
, peeled and grated
1 small
turnip
, peeled and grated
1 tbsp finely chopped flatleaf
parsley
Cooking ingredients
300ml/10fl oz chicken or veal
stock
1 tbsp
honey
1 tbsp
vegetable oil
salt and freshly ground
black pepper
salt and freshly ground
black pepper
2 tbsp
vegetable oil
Dairy, eggs and chilled
2 tbsp
butter
2 knobs of
butter
Meat, fish and poultry
2 skinless
chicken
supremes
125g/4½oz smoked
bacon
, diced
Other
500ml/18fl oz strong
red wine
Back to recipe
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