In a large casserole, heat the oil and melt the butter. Meanwhile, coat the poultry cubes in flour and shake off excess.
Brown the poultry cubes over high heat to sear them well.
Add the vegetables and cook 3-4 minutes.
Add the broth and soya sauce, bring to a boil.
Add spices, pepper to taste and stir well.
Reduce to low heat, half cover and let simmer about 15 minutes or until the poultry cooks completely.
Thicken the broth if necessary with a little kneaded butter or cornstarch diluted in a small amount of water.
Alter seasoning as needed and serve.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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