Cabernet De Volaille Et Lucie Chicken And Hazelnut Scallops

Cabernet De Volaille Et Lucie Chicken And Hazelnut Scallops

A practical Cabernet De Volaille Et Lucie Chicken And Hazelnut Scallops recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.

Total time: 30 minutes

Ingredients

• 8 Chicken Wings, Tips Removed
• Salt And Freshly Ground Black Pepper
• 50G/2Oz Butter
• 1 Small Onion, Peeled, Finely Diced
• 1 Medium Carrot, Peeled, Cut Into Small Dice
• 1 Celery Stick, Cut Into Small Dice
• 110Ml/4Fl Oz White Wine
• 500Ml/18Fl Oz Chicken Stock
• 1 Tsp Fresh Thyme Leaves
• 50G/2Oz Hazelnuts, Toasted, Finely Chopped
• 2 Tsp Olive Oil
• 8 Medium Scallops
• 1 Lemon, Juice Only
• Salt

Method

1. Preheat oven to 350f.
2. Lightly season the wings with a little salt and pepper.
3. Roast for 25 minutes.
4. Saute the onion, carrots, and celery in the butter until soft.
5. Deglaze with the wine.
6. Add the stock and swiss chard.
7. Reduce by half.
8. Add the thyme and hazelnuts.
9. Cook for 4 minutes.
10. Season with salt and pepper.
11. Pour over the chicken.
12. Cover with foil.
13. Bake for 15 minutes, then uncover and bake for an additional 15 minutes.
14. Meanwhile heat the oil in a large skillet.
15. Add the scallops and saute on high heat, stirring, for 2 minutes.
16. Add the lemon juice and cook until the scallops are cooked through and the sauce coats the scallops.
17. Season with salt to taste.

Trending Recipes