Poulet aux Farfalle cuites au four dans le jus de cuisson


  • 500g chicken thigh
  • Juice of ½ lemon
  • 240g of Panzani Farfalle
  • 8 g of salt
  • 1 small onion i.e. 60g
  • 3 cloves of garlic i.e. 10g
  • 2 chilli peppers
  • 3 sprigs of parsley
  • 60ml de vin blanc sec
  • 1 branche d'oignon pays
  • 1 branche de persil
  • 1 feuille de bois d'Inde
  • ½ poivron soit 80g
  • 250g de giraumon
  • 530ml d'eau


  • 1. Peel and coarsely chop the squash into 2 cm cubes. Dice the pepper into cubes 2 cm wide.
  • 2. Prepare the aromatic mixture by finely blending all of the ingredients that make it up together: 1 small onion i.e. 60 g, 3 cloves of garlic i.e. 10 g, 2 chilli peppers, 3 sprigs of parsley, and 60 ml of dry white wine.
  • 3. Put together a homemade bouquet garni by tying the spring onion, sprig of parsley, and West Indian bay leaf together.
  • 4. Heat 3 tbsps of oil in a skillet. Lemon the chicken with the juice of ½ a lemon and brown for 10 minutes in the skillet, once the oil is hot. Stir in the half pepper and then the blend, salt, and spices. saute for 1 minute, then add the white wine and allow to reduce.

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