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Normandy Style Turkey
Cooking time: approx. 20 min 4 people - MICROWAVE
Container: 1 round Pyrex® dish, 25 cm diameter
Cut the turkey escalopes into pieces. Coat lightly in flour.
Sweat the chopped shallots in butter, covered, for 2 minutes
on MAX. Add the turkey pieces. Pour over the calvados.
Flambé. Add the white wine or cider, salt, pepper and
apples (which have been peeled, deseeded and cubed).
Cover and cook on MAX for 15 to 17 minutes. Drain the
turkey pieces and put them to one side, covered in
aluminium foil. Add the crème fraîche and reduce the sauce
by cooking, uncovered, on MAX for a few minutes. Check
the seasoning and put the turkey pieces back into the
sauce.
800 g turkey escalope,
30 ml calvados,
4 ripe apples,
2 shallots,
40 g butter,
flour, 3 tbsp crème fraîche,
1 glass of white wine or cider,
salt, pepper.
Herbed Grilled Chicken
Cooking time: approx. 16 min 4 people - COMBINATION COOKING
Container: 1 Pyrex® dish, 25 cm diameter
Spread out the chicken drumsticks in the dish. In a bowl,
mix together the breadcrumbs, chopped parsley and peeled
and crushed garlic. Season the drumsticks and roll them in
the herb mixture, then top with knobs of butter. Put into the
oven on the Wire Rack and cook for 14 to 16 minutes on
Combination mode, GRILL 2 + 600W, turning and adding
the rest of the herb mixture halfway through the cooking
time. leave to stand for 3 minutes and season before
serving.
800 g chicken drumsticks,
50 g butter, 2 cloves of garlic,
50 g breadcrumbs,
half a bunch of parsley,
salt and pepper.
Tarragon Chicken
Cooking time: approx. 20 min 4 people - MICROWAVE
Container: 1 round Pyrex® dish, 25 cm diameter
Coat the chicken pieces in flour. Sweat the chopped onion
in butter, covered, for 3 minutes on MAX. Add the floured
chicken pieces; pour over the stock; add a pinch of salt and
4 sprigs of tarragon, chopped. Cover and cook for 15 to 16
minutes on MAX. Take out the chicken pieces and drain.
Reduce the sauce by cooking, uncovered, on MAX for a few
minutes. Check the seasoning; add the cream and a few
fresh tarragon leaves.
One 1.2 kg chicken cut into 8
pieces,
1 onion, 30 g butter,
500 ml chicken stock,
30 g flour,
5 sprigs of tarragon,
salt, pepper,
3 tbsp cream.
