Laurent Mariotte's repertoire is full of a multitude of recipes. Today, it is a chicken-based preparation that the culinary expert offers us. Here we go!
Laurent Mariotte has been delighting viewers for several years now in his show Small Balanced Dishes. Usually, the culinary expert shares with us all kinds of traditional recipes from France or elsewhere. But today, the latter wished be original. Everyone loves free-range chicken, especially at Sunday meal time.
Well, to give this emblematic specialty a little twist, Laurent Mariotte has enhanced it by incorporating a sweet touch. Fan of sweet and sour dishesthe TV host added apples.
This marriage of flavors is a real delight for the taste buds and in no way distorts the particular taste of this type of hent. Would you like to try this recipe this weekend? We reveal all the steps to achieve it.
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Your guests will definitely ask for more, whether they are big or small. You can do as usual and accompany this meat garnished with apples with fried potatoes. It's delicious! Put on your apron and embark on this preparation imagined by the excellent Laurent Mariotte.
Ingredients for 4 to 6 people
- 1 free-range chicken
- 4 apples
- 15 cl of apple juice
- 50 g of brown sugar
- 1 tablespoon of cider vinegar
- 2 tablespoons of ketchup
- The zest of 1 organic orange
- Salt and pepper
The procedure to follow to make this recipe for chicken with apples imagined by Laurent Mariotte
In a saucepan, heat the apple juice, sugar and vinegar until boiling, then reduce by half.
Then incorporate this preparation with ketchup, orange zest, as well as salt and pepper.
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Place the chicken in a large dish, then generously cover it with the sauce, making sure to cover the underside as well.
Add the peeled and quartered apples around.
Pour a little oil into the dish and bake the chicken for 1h15 to 1h30, depending on its size, basting it regularly with sauce every 15 minutes.
The chicken is done when the juices run clear. Accompany it with a salad of raw vegetables with apples and walnuts.
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After training as a journalist at ESJ Paris and several experiences in the women's press, I chose to combine my two passions: writing, cooking and more precisely…
France
