3 L SELECTED VARIETIES GM03-I62
SELECTED VARIETIES 13.21/kg MM38-I14
BONELESS SKINLESS SELECTED VARIETIES 15.41/kg
3 PK PRODUCT OF MEXICO
500 - 540 ml SELECTED VARIETIES
2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
In a pan, fry leek in vegetable oil. Set aside.
Remove skin from chicken leg and chop the meat.
Stuffing: in a pan over medium-high heat, fry pork fat in extra virgin olive oil; add garlic and shallot and cook 2 minutes. Add mushrooms and cook until all liquid has evaporated.
Add 7 Tbsp. (100 mL) red wine and cook until all liquid has evaporated. Add butter and let cool.
Mix mushroom stuffing and chopped chicken together.
Flatten chicken breast, cover with stuffing, and roll up tight. Season.
In a skillet over medium heat, brown chicken in some hot extra virgin olive oil and unsalted butter.
Preheat oven to 350°F (180°C). Finish off in oven for 10 minutes.
In a saucepan, combine remaining wine, maple syrup, nutmeg and cinnamon and reduce by half. Add demi-glace and cook 5 minutes.
In a skillet, pan-fry all vegetables, except pearl onions, and add to sauce.
Cook sliced pearl onions in red wine vinegar. Slice chicken roll into 8 pieces.
In each of eight appetizer spoons, place a small quantity of vegetables, top with a slice of chicken roll, top with sauce and garnish with fried leeks and sliced pearl onions.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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