PREPARATION

1. Heat 2 tablespoons butter in a pan, add 600 grams chicken thighs.

2. Sprinkle 1/2 teaspoon salt and black pepper on it.

3. Roast till it turns golden brown in color.

4. Flip it to other side and again sprinkle salt and black pepper on it.

5. Roast till it turns golden brown in color.

6. Remove it from heat and keep aside.

7. Heat 2 tablespoons butter in a another pan, add 2 tablespoons garlic and saute for a minute.

8. Then, add 75 grams shallots and fry till translucent.

9. Now, add 200 milliliters red wine vinegar, 110 milliliters chicken brith and stir well.

10. Bring it to a boil.

11. Add 1 tablespoon honey, 2 tablespoons tomato paste and mix it well.

12. Add 180 milliliters dry white wine and stir well.

13. Then, add 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons heavy cream and mix it again.

14. Bring it to a boil.

15. Now, add the cooked chicken in it and mix it well.

16. Cook for 5 - 7 minutes.

17. Garnish with parsley.

18. Serve hot with rice.

Brudet

Servings - 2 - 3

INGREDIENTS

White firm fish - 500 grams

Olive oil - 45 milliliters

Garlic - 1 teaspoon

Parsley - 1 tablespoon

Basil - 1 tablespoon

Dry white vinegar - 110 milliliters

Tomato - 780 grams

Sea salt - 1 teaspoon

Black pepper powder - 1 teaspoon

Shrimps - 150 grams

Parsley - for garnishing