- Chicken breasts - 4-5 pieces
- Bow - 1 piece
- Carrot - 1 piece
- Orange - 1 piece
- Lemon - 1 piece
- Celery (stem) - 1/2 Pieces
- Garlic - 2 Teeth
- Bay Leaf - 1 piece
- Tomato paste - 1 st. a spoon
- Flour - 2 Art. spoons
- Chicken broth - 2 Cups
- Orange juice - 1/2 cup
- Lemon juice - 1/4 cup
- White Wine - 1/4 Cups
- Honey - 1 st. a spoon
- Cream fat - 1/4 Cups
- Parsley (chopped) - 1/4 Cups
- Vegetables for garnish - - To taste (potatoes, young carrots, asparagus, green beans)
Cubes of approximately the same size, cut carrots, onions, orange, lemon, celery. Garlic cloves simply cleaned. Chicken fillet rubbed with salt and pepper. In a large brazier we warm up a little olive oil, put there pieces of chicken. Fry in a quick fire until a small brown crust is formed on one side ... ... turn over and fry until crust on the other side. We do not need to bring the chicken to readiness - we'll still stew it. We pull out pieces of chicken from the brazier, and instead of them we throw all the vegetables from the first step into the brazier. Stew about 10 minutes on medium heat under a closed lid, stirring occasionally. Then add the tomato paste to the pan, mix and stew for 2 more minutes. Then add the flour, quickly mix, prepare another 1-2 minutes. Add the broth, wine, juices and honey to the pan. Bring to a boil. When it boils, add the roasted chicken to the pan, cover it and cook for 10 minutes. Meanwhile, all the vegetables that you want to serve (for me - potatoes, asparagus, green beans and young carrots), clean and put in a steamer. We cook almost to the full. After the stipulated above 10 minutes of cooking the dish in the brazier, we take the chicken from the brazier and cover with foil - to keep the heat. The sauce remaining in the saucepan is filtered. Return the sauce to the brazier, add cream, parsley and spices. Lightly beat. Add the steamed vegetables to the sauce. Warm up 1-2 minutes - and remove from heat. Immediately serve chicken with sauce and vegetable garnish. Bon Appetit!
Servings: 6