Just 4 u
Season and stew 2 spring chickens with 1 onion, some capers, parsley, 1 bay−leaf and 2 sprigs of thyme
chopped fine until tender. Remove the chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made
mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce. Let boil up and pour over the chickens.
Serve with boiled rice.
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