Kyllingragout

Ingredients for Kyllingragout

Instructions for Kyllingragout

To prepare the Kyllingragout recipe, please follow these instructions:

Fill a pot halfway with water and add a lemon, cut in half, 1 bay leaf, vinegar and a little salt.

Cut the stems of the artichokes. Starting from the base of the Artichoke and cut with a vegetable knife all the leaves away and then remove the artichoke beard, so only the heart is back. Cut a lemon in half and rub yet the bottom of the artichokes with lemon.

Put artichoke hearts in a saucepan with water, bring to the boil and simmer without lid in five minutes. Drain and slice the artichoke hearts into quarters.

Heat half of the olive oil into a large pan to medium heat and add the onion, garlic and the other bay leaf. FRY it in 3-4 minutes, until it is soft, and style it to the page.

Grate the rind of the last two lemons and sprinkle it over the chicken. Sprinkle the chicken very lightly with flour. Heat the remaining oil in a frying pan, add the chicken and fry over high heat for a few minutes until a golden crust is formed. Seasoned with salt and pepper, taken from the Pan and set aside.

Turn up the heat and add white wine. Stir and scrape the bottom of the bottom. Let the wine Cook into a few minutes. Add the løgblandingen, the indkogte wine, chicken, artichokes and cook over low heat for about 20 minutes. Stir periodically.

Add the broth, put a lid on the Pan and let the chicken simmer at low heat for about 30 minutes. Stir in the following 15 minutes.

Before serving, add chopped parsley and the juice of a lemon, and the right to be tasted at will.