Cocotta de chapon de pintade fermière des chandeliers aux apricots secs et au honey
- Total time
- 20 min
- servings
- 4 servings
- Dish type
- Main dish
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Prep
20 min
Total time
20 min
Ingredients
Ingredients
- 1 1 capon unit of farm guinea fowl of about 1.6 kg
- 24 24 mellow dry apricots unit
- 4 4 c to s liquid honey
- 2 2 onion unit
- 80 80 whole kernel unit
- 0,75 l 0.75 litres chicken broth
- 5 cl 5 cl olive oil
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Method
- 1
Cut the pintade capon into pieces. Slice them in olive oil in a casserole. Once golden, remove the pieces, put the chopped onions to melt.
- 2
Return the pieces of poultry with the onions. Add the honey, let it caramelize. Pour the chicken broth, season, cover the pot, put it in a preheated oven (thermostat 7/8) for 1 hour, stirring the poultry occasionally.
- 3
Grill the almonds in the pan, add them with dry apricots in the casserole, cook again 30 minutes.
Nutrition
- calories
- 520 kcal
- fatContent
- 28 g
- fiberContent
- 4 g
- sugarContent
- 15 g
- sodiumContent
- 650 mg
- proteinContent
- 42 g
- cholesterolContent
- 150 mg
- carbohydrateContent
- 28 g
- saturatedFatContent
- 12 g
- unsaturatedFatContent
- 16 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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