Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Cuisses de poulet aux petits légumes du soleil
Des cuisses de poulet fermier désossées, dorées à la poêle puis cuites lentement au four avec un mélange de poivron jaune, tomates cerises, oignon doux, ail et herbes fraîches. Un plat simple, savoureux et plein de soleil, parfait pour un dîner rapide accompagné de riz ou de pâtes.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Débonder les cuisses de poulet correctement pour éviter les morceaux de cartilage.
- • Obtenir une coloration dorée lors de la saisie du poulet.
- • Respecter le temps de cuisson au four (160 °C, 25‑30 min) pour une viande tendre.
Safety Warnings
- • Manipuler la poêle chaude avec des gants de cuisine pour éviter les brûlures.
- • Faire attention aux éclaboussures d'huile lors de la saisie du poulet.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Berichon Easter Pâté
A meat pâté in crust, typical of the Berry region, ideal for Easter celebrations. A flavorful blend of pork, veal and hard‑boiled eggs, wrapped in golden puff pastry, served hot or cold with a crisp green salad.
Spiced Chicken
A tender sautéed chicken with a blend of warm spices (turmeric, paprika, ginger) and a lightly spiced creamy sauce with Espelette pepper. Quick, flavorful and perfect for a weeknight dinner.
Vegan Raspberry Cheesecake
100% plant-based, lactose-free cheesecake made with oat flakes and cashew nuts, topped with fresh raspberries. A creamy texture thanks to silken tofu, coconut cream and cornstarch, perfect for lactose intolerants or vegan cooking enthusiasts.
French Onion Soup from 1651
A historic French onion soup from 1651 that uses milk instead of broth and omits the modern Gruyère topping. Caramelized onions are simmered in milk for a rich, velvety broth, served over a toasted baguette slice at the bottom of the bowl. Inspired by the Tasting History with Max Miller video and the Tasting History cookbook.
Potato Mille-Feuille
Crispy potato mille‑feuille flavored with butter, herbs and parmesan, baked in muffin tins. An elegant and easy-to-prepare side dish, perfect with red meat or as a vegetarian main.
Classic French Onion Soup
A rich, comforting French onion soup made by slowly caramelizing yellow onions, deglazing with sherry, simmering in beef broth, and topping with toasted baguette slices loaded with a blend of Gruyère, provolone, Swiss, and Parmesan cheese.