Normandy Style Turkey
Cooking time: approx. 20 min | 4 people - MICROWAVE |
Container: 1 round Pyrex® dish, 25 cm diameter | |
800 g turkey escalope, | Cut the turkey escalopes into pieces. Coat lightly in flour. |
30 ml calvados, | Sweat the chopped shallots in butter, covered, for 2 minutes |
4 ripe apples, | on MAX. Add the turkey pieces. Pour over the calvados. |
2 shallots, | Flambé. Add the white wine or cider, salt, pepper and |
40 g butter, | apples (which have been peeled, deseeded and cubed). |
flour, 3 tbsp crème fraîche, | Cover and cook on MAX for 15 to 17 minutes. Drain the |
1 glass of white wine or cider, | turkey pieces and put them to one side, covered in |
salt, pepper. | aluminium foil. Add the crème fraîche and reduce the sauce |
| by cooking, uncovered, on MAX for a few minutes. Check |
| the seasoning and put the turkey pieces back into the |
| sauce. |
English
Herbed Grilled Chicken
Cooking time: approx. 16 min | 4 people - COMBINATION COOKING |
Container: 1 Pyrex® dish, 25 cm diameter | |
800 g chicken drumsticks, | Spread out the chicken drumsticks in the dish. In a bowl, |
50 g butter, 2 cloves of garlic, | mix together the breadcrumbs, chopped parsley and peeled |
50 g breadcrumbs, | and crushed garlic. Season the drumsticks and roll them in |
half a bunch of parsley, | the herb mixture, then top with knobs of butter. Put into the |
salt and pepper. | oven on the Wire Rack and cook for 14 to 16 minutes on |
| Combination mode, GRILL 2 + 600W, turning and adding |
| the rest of the herb mixture halfway through the cooking |
| time. leave to stand for 3 minutes and season before |
| serving. |
Tarragon Chicken
Cooking time: approx. 20 min | 4 people - MICROWAVE |
Container: 1 round Pyrex® dish, 25 cm diameter | |
One 1.2 kg chicken cut into 8 | Coat the chicken pieces in flour. Sweat the chopped onion |
pieces, | in butter, covered, for 3 minutes on MAX. Add the floured |
1 onion, 30 g butter, | chicken pieces; pour over the stock; add a pinch of salt and |
500 ml chicken stock, | 4 sprigs of tarragon, chopped. Cover and cook for 15 to 16 |
30 g flour, | minutes on MAX. Take out the chicken pieces and drain. |
5 sprigs of tarragon, | Reduce the sauce by cooking, uncovered, on MAX for a few |
salt, pepper, | minutes. Check the seasoning; add the cream and a few |
3 tbsp cream. | fresh tarragon leaves. |
