• 1 chicken
  • salt (to taste)
  • ground black pepper (to taste)
  • flour
  • butter (as needed)
  • wine (25 cl. yellow)
  • 2 vanilla pods
  • cream (30 cl. liquid)


  1. Cut the chicken into pieces.
  2. Season the chicken pieces with salt and pepper.
  3. Coat the chicken with flour.
  4. Melt the butter in a casserole.
  5. Add the chicken pieces and fry them on each side.
  6. Add 5 centiliters of wine.
  7. Add 1 vanilla pod split in half.
  8. Cover and cook for about 30 minutes.
  9. Remove the chicken pieces, but keep them warm.
  10. Degrease the the cooking sauces.
  11. Boil the sauce and reduce heat to very low.
  12. Pour the remaining 20 centiliters of wine into the casserole.
  13. Cook on very low heat for 5 minutes.
  14. Put the chicken back in the pan.
  15. Add 20 centiliters of liquid cream.
  16. Cook for 20 minutes on low heat.
  17. Split the second vanilla bean. Scrape the inside with a knife and mix with the remaining 10 centiliters of cream.
  18. Pour the cream into the pan and cook until the chicken is tender and cooked through.
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