Braised chicken with mixed vegetables

The following dishes are necessary for this recipe:

• Prepare a poultry stock.

For the vegetables:

• Peel and chop the carrot into cubes. Steam or cook English style.
• Peel the green beans and cut into a diamond shape. Steam or cook English style.
• Clean and cut the mushrooms into quarters and then sauté.

For braising the chicken:

• Cut the garlic into slices, the onion into paysanne, the carrot into thin half-moons and the tomato into quarters. Sauté the vegetables starting with the hardest first.
• Add salt and pepper and grease the chicken, then place in the oven at 200 ºC with the breasts facing upwards.
• Once browned, add the sautéed vegetables, white wine and stock without completely covering the chicken. Turn over, lower the oven temperature to 180ºC and leave to cook.
• Ration the chicken (two thighs and two breasts).

For the sauce:

• Strain the leftover juice and separate the vegetables with a Chinese colander.
• Add flour (40 g/l) to the vegetables, leave to cook and then add the juice. Lastly, add the poultry stock.
• Let boil, blend and strain with a Chinese colander. Add some salt.

HOW TO SERVE

• Sauté the chicken and heat up.
• Heap up the vegetables.
• Place the chicken on a plate, pour sauce over the top and then place the vegetables on the side.