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marinated with vanilla roast partridge Supreme

INGREDIENTS: 4 chicken breasts


partridge partridge bones

3 shallots 1 / 2 l. hunting stock
50 g. Foie
1 sprig fresh thyme Laurel

To caramelize onions
:
1 / 2 kg.
onions 4 tbsp.
20 g brown sugar

butter PREPARATION:

1. Sauté in a pan bones partridge with foie, peeled shallots, thyme and bay leaf. Drizzle with broth and simmer over low heat 30 minutes. Strain and reserve with the Chinese.

2. Brown the chicken breasts in oil and bake 9 minutes. Let stand 5 minutes. Remove the bone and carving.

3. Cook the onions and before they are tender, add the sugar and butter. Reduce to simmer until the onions are caramelized.

4. Serve the chicken breasts sauce with the onions.

Gallego Recipe Salvador (El Salvador Arbor)