FRIJE

Instructions

• 1.   The meat and sauce:
• 2.   In a non-stick pan, dry-fry the 2 chicken pieces just to lightly brown them on both sides.
• 3.   Season both sides with pepper, then turn the heat to maximum.
• 4.   Add 50 cl of brut Mosan cider and 3 tablespoons of veal stock.
• 5.   Reduce the sauce over medium heat, turning the chicken 2 or 3 times during cooking.
• 6.   The spring vegetables:
• 7.   Meanwhile, clean and peel the spring vegetables, then cook them in a pressure cooker.
• 8.   Cook the carrots in slightly salted water.
• 9.   Cook the other vegetables in the steamer basket of the same pressure cooker (put the peas in a Pyrex dish, it's easier), it takes 10 minutes from the rotation of the valve.
• 10.   Turn off the heat.
• 11.   Let's go back to our cooked meat and our sauce reduced to one-third with a beautiful reddish color.
• 12.   Preheat your serving plates.
• 13.   Remove the chicken supreme from the sauce, slice them into thin strips, and arrange them on the plates.
• 14.   Add the spring vegetables, the small turnip split into 8 and pierced with a sprig of thyme, the aligned carrots, and the peas next to the young onions.
• 15.   Drizzle some sauce over the meat, then serve the rest in a sauceboat.
• 16.   The tasting can begin!
• 17.   I chose to serve it with a nest of fettuccine, in which you can see some green strands: either garden radishes with some raw young arugula leaves that I add to the cooked pasta by making 'nests'.

Nutritional information *