Recipes from professional Chef Tallyrand:

• Chicken with Carrot Juice •

This recipe is published as it is referred to in the article / recipe entitled Cooking without Recipes. If you have not done so it is well woth reading <click here>

Ingredients

vegetable oil		sq
flour		sq
chicken pieces	8	pc
onion - small	1	pc
garlic clove	1	pc
balsamic vinegar	2	tbs
carrot juice	1	lt

Method

1. Heat a little oil in a frying pan over a medium heat
2. Toss the chicken pieces in a little flour with salt and pepper
3. Place chicken pieces in two at a time and brown all over, remove and set aside
4. Continue until all pieces are brown
5. Add a little oil into a saucepan and heat over a low to medium heat
6. Add the finely chopped onion and whole garlic clove, cook until softened
7. Add the vinegar and simmer until almost dry
8. Add the chicken pieces back in with 200ml of the carrot juice
9. Simmer until reduced until almost dry, turning chicken pieces as required
10. Add another 200 ml of juice and simmer until reduced until almost dry, turning chicken pieces as required
11. Repeat until last of carrot juice has been added, and a nice thickened, caramelised sauce results
12. Serve

Enjoy and bon appetit . . . . .

Published 15 April 2005