Sauce Poulet
Sauce Poulet. Remove bowl from refrigerator and bring to room temperature. Add the Allemande sauce to the mushrooms.
Add the wine, thyme and bay leaf. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Be sure the oyster is left attached to the leg.
Use a tongs to transfer the meat from the hot water bath to a large bowl.
Cover and simmer over very gentle heat until the chicken is perfectly cooked.
Season the chicken all over with salt, pepper, and cayenne. Si vous avez une pièce entière, vous devrez découper des filets et si vous l'avez acheté déjà découpé, vous devez seulement vérifier qu'il n'ait pas de peau ou de pellicule. Here is our version of chicken stewed in a creole sauce.
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Linda Arevalo
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