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Poulet à l'érable, brocolis et purée de pommes de terre
Poulet de poitrine légèrement caramélisé au sirop d'érable, nappé d'une sauce réduite au vinaigre doux et fond de volaille, accompagné de brocolis vapeur et d'une purée de pommes de terre onctueuse. Une recette inspirée des produits du Québec, simple mais pleine de saveurs.
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Cost Breakdown
Critical Success Points
- • Saisir le poulet à feu très chaud pour obtenir une croûte dorée.
- • Réduire la sauce jusqu'à consistance nappante afin d'éviter qu'elle ne soit trop liquide.
- • Écraser les pommes de terre sans les sur‑travailer pour garder une texture aérienne.
Safety Warnings
- • Manipuler la poêle très chaude (≈250 °C) avec des gants ou des maniques.
- • Faire attention aux éclaboussures de sauce bouillante lors de la réduction.
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