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Put in the bag with tarragon sauce

Put in the bag with tarragon sauce


Wash the thighs well and cut them in half. Season with salt and pepper. Put the rest of the spices in the oven bag and then the meat. Close the bag with the clamp and mix well, until all the meat is covered with a uniform layer of spices.

We prick the bag in several places, with the tip of a knife.

Then place the bag in the tray and bake for ~ 1 hour. When they are almost ready, take them out of the oven and break the bag. Let it brown in the oven for another 10-15 minutes.

Meanwhile, prepare the sauce:

We boil the tarragon in milk. In a pot with a thicker bottom, melt the butter, then add the flour and mix well until smooth. Quench with hot milk and mix vigorously so that it does not remain lumpy. Leave on the fire until it thickens, stirring constantly.

At the end, add the cream and then the vinegar and let it boil for another 2-3 minutes.

Serve the sauce warm with browned chicken legs. We had a garnish of baked potatoes stuffed with cheese.


Chicken with tarragon sauce and au gratin potatoes

& Icirc & # 539i must:
1 chicken breast
3-4 iron potatoes
1 cea & # 537c & # 259 sm & acircnt & acircn & # 259 de 20% gr & # 259sime
1 cea & # 537c & # 259 sm & acircnt & acircn & # 259 de g & # 259tit
tarragon
salt & # 537i pepper
butter
paprika
Preg & # 259te & # 537ti a & # 537a:
Boil the potatoes over low heat, sprinkle with salt. La & # 537i s & # 259 se r & # 259coreasc & # 259, & icirci cure & # 539i & # 537i & icirci tai cubule & # 539e. Chicken breasts cut into cubes and put in a pan with a little butter. When it is almost ready, add the two compositions of the mixture and mix. A well-bound sauce will result. Add tarragon (can be from a jar, dry or fresh), salt and pepper. After 5 minutes, turn off the heat. Put the potatoes in the pan & icircn butter. Season with salt & pepper. On a plate, place a portion of potatoes, along with the chicken and tarragon sauce. Decorate with a green parsley leaf and black pepper and sprinkle hot paprika on the edges.

Preparation: 40 minutes Baking: 25-30 minutes
Re & # 539et & # 259 de Maria Iosip, Gala & # 539i


Chicken with tarragon sauce and au gratin potatoes

& Icirc & # 539i must:
1 chicken breast
3-4 iron potatoes
1 cea & # 537c & # 259 sm & acircnt & acircn & # 259 de 20% gr & # 259sime
1 cea & # 537c & # 259 sm & acircnt & acircn & # 259 de g & # 259tit
tarragon
salt & # 537i pepper
butter
paprika
Preg & # 259te & # 537ti a & # 537a:
Boil the potatoes over low heat, sprinkle with salt. La & # 537i s & # 259 se r & # 259coreasc & # 259, & icirci cure & # 539i & # 537i & icirci tai cubule & # 539e. Chicken breasts cut into cubes and put in a pan with a little butter. When it is almost ready, add the two compositions to make the mixture and mix. A well-bound sauce will result. Add tarragon (can be from a jar, dry or fresh), salt and pepper. After 5 minutes, stop the fire. Put the potatoes in the pan & icircn butter. Season with salt & pepper. On a plate, place a portion of potatoes, along with the chicken and tarragon sauce. Decorate with a green parsley leaf and black pepper and sprinkle hot paprika on the edges.

Preparation: 40 minutes Baking: 25-30 minutes
Re & # 539et & # 259 de Maria Iosip, Gala & # 539i


Video: put the money in the bag! Gmod