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    Creole chicken

      Creole chicken




      • 1 Free-range chicken of 1,5 kg cut into pieces

      • 4Tomates

      • 1Fenouil

      • 1 onion

      • 1Citron

      • 3tbsp. tablespoon Oil

      • 50g Butter

      • 5cl Rum

      • 2 star anise

      • 2 Cinnamon sticks

      • 1 tbsp. Grated ginger

      • 1 bird pepper

      • 1 bouquet garni

      • Salt

      • Pepper

      • Calories = Low

      Preparation steps

      1. In a bowl, mix the lemon juice with 1 tbsp. salt. Rub it into the chicken pieces. Reserve 30 min then rinse and dry it.
      2. In a bowl, mix the ginger, the crumbled pepper, 1/2 tsp. pepper and 1 tsp. oil soup. Coat the chicken with this preparation. Let stand again for 30 minutes.
      3. Peel and chop the onion and the fennel. In a saucepan, heat the rest of the oil. Brown the onion and fennel for 2 minutes then set aside.
      4. Replace them with chicken. Brown it all over. Drizzle with rum. Out of the fire, flambé. Sprinkle with 20 cl of water. Add the onion, fennel and chopped tomatoes. Add the star anise, cinnamon and bouquet garni. Cover and cook for 1 hour and 15 minutes.
      5. Present the chicken surrounded by s

      Tips and tricks for Chicken Creole

      SyrupyAt the end of cooking, the juice should be short. If necessary, boil it and reduce it before pouring it over the chicken.

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