Beetroot poulard

Ingredients for Beetroot poulard

Instructions for Beetroot poulard

To prepare the Beetroot poulard recipe, please follow these instructions:

The chickens in the cutting and giblets, rumps and wing tips in a pan with 1/2 litres of water, where they are allowed to simmer-the longer the better. Meanwhile, peeled off and tearing them. Brown the chicken pieces in a pan and seasoned with salt and pepper. Wine and the Fund added and the right spin, covered, for 20 minutes chicken pieces be taken up and put into a platter in a warm oven while in margarine and sauté them over is poured with the soup. The cooker at the nice warm for 10 minutes the sauce blend and season with salt and pepper. Smoothed over possibly with corn flour. Course is served with oven-baked sliced potatoes in casserole dish with thyme and dry white wine.