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Frichti d'ailes de poulet au vin blanc, champignons et patates douces
Un frichti réconfortant à la française : ailes de poulet dorées, sauce au vin blanc, champignons et patates douces fondantes, le tout cuisiné en une seule casserole en fonte. Rapide, économique et parfait pour les soirées d'automne.
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Cost Breakdown
Critical Success Points
- • Dorer les ailes de poulet pour développer les arômes.
- • Déglacer avec le vin blanc afin de récupérer les sucs de cuisson.
- • Mijoter à couvert pendant 30 minutes pour que les patates douces et le poulet s'imprègnent de la sauce.
Safety Warnings
- • Manipuler l'huile chaude avec précaution pour éviter les éclaboussures.
- • Le vin blanc est inflammable ; déglacer loin de la flamme.
- • Utiliser des gants ou un manchon pour manipuler la casserole en fonte chaude.
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