Grilled chicken enriched by TRITTICO 1898 Vermut ros Jus

Course: second

Difficulty: easy

Serves: 4

Time: 5′ prep + 25′ cooking

INGREDIENTS
1 Shallot
Chicken stock
Cream
TRITTICO 1898 Vermut ros
Butter
Grilled chicken
Salt
Pepper

DIRECTIONS

Step 1

Sauté the eschalot in butter over low heat until softened, add vermouth and simmer rapidly to reduce, stirring to deglaze the pan. Add chicken stock and cook for around 10 minutes on medium heat until it reduces by about 3/4.

Step 2

Add a little cream and continue cooking over low heat until the liquid has reduced to about 100 ml / 3.5 oz. Colour is a key indicator during the preparation: the sauce should be a nice light brown colour.

Step 3

Filter the jus, pressing out all the juices. Season with salt and pepper, and taste to adjust to taste. The sauce is now ready to season a grilled chicken.

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