Spanish poach chicken with caramel white wine reduction and almond string beans

court bouillon= 3rd bottle of white wine ,1cup chicken stock , 15 pepper corns ,15 coriander seeds ,fresh thyme cut,fresh rosemary uncut ,7 pieces garlic smashed but uncut, 1 sweet onion , 3 bay leaves ,1/3rd of a leak , 2-5 baby hanebaros , saffron , 2 chopped carrots , and sugar, salt .

bring to a simmer n drop chicken .. poach slowly . may take 45Mins - 1 hr

veggies - garlic, 2 fine cut french shallots ,place in pan with olive oil ,tarragon saffron chilie flakes n almond flakes . sweat,when hot add red wine vinegar and sugar till cooked .

when your chicken breast is almost done transfer to oven for a few minutes while reducing your sauce ..

sauce : strain court bouillon - and add alot of sugar until its as sweet as spicy .
boil till caramel reduction is ready ! golden brown n thick ...

Spanish poach chicken and almond string beans

 

That sounds yummy - I might make at the weekend - thanks for posting

 

cool i made it up one day ..
doubt its rly spanish , but it has a richness and refined hotness that makes me think of french spanish fusion .

 

sound delish..

When I read this. I thought the Spanish were using caramel white wine reduction and almond string beans to illegally take chickens..

 

hahaha !

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https://www.youtube.com/watch?v=WfhMZFFlp84"]Circular Mafia - paper railroad - YouTube