Regional-country kitchen chickens a cocotte
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Regional-country kitchen chickens a cocotte
| ½ | Celery | |
| ½ | bundle | Thyme |
| 1 | l | Hønsesky (bouillon cube + water) |
| 20 | Pearl onions | |
| 4 | Carrots | |
| 4 | small | Chicks (poussiner) |
| 8 | Potatoes |
Instructions for Regional-country kitchen chickens a cocotte
To prepare the Regional-country kitchen chickens a cocotte recipe, please follow these instructions:
Poussinerne soigneres. The vegetables are cleaned, cut into bite-sized pieces and sauté. The whole poussiner Sauté of, they just assume the color. The whole place in a cast iron pan or dish and add hønsesky-Fund. Never immerse the lid on and put in the oven at 200 degrees C for about 45 minutes.
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