CHICKEN WITH CARROT JUICE	RECIPE BY TALLYRAND

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

Ingredients

vegetable oil flour chicken pieces onion - small garlic clove balsamic vinegar carrot juice

8 1 1 2 1

sq sq pc pc pc tbs lt

Method

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

Enjoy and bon appetit . . . . .

Chef's terminology:
	lt	=	litres		tsp	=	teaspoon
	ml	=	millelitres		tbs	=	tablespoon
	kg	=	kilograms		sq	=	sufficient quantity (add to taste)
	gm	=	grams		pc	=	piece, meaning a whole one of

Recipe from professional
Chef Tallyrand

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