Cabernet De Volaille Et Lucie Chicken And Hazelnut Scallops
Recipe rating
4.79 out of 5 based on 1933 reviews
Description
Delicious Cabernet De Volaille Et Lucie Chicken And Hazelnut Scallops using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 30 min. Enjoy!
Raw Ingredients
Wings Tips Salt Ground Pepper Butter Onion Medium Carrot Dice Celery Stick Dice Wine Oz Chicken Stock Thyme Leaves Hazelnuts Oil Medium Scallops Lemon Juice Salt
Ingredients With Quantity
- 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
Directions
- Preheat oven to 350f.
- Lightly season the wings with a little salt and pepper.
- Roast for 25 minutes.
- Saute the onion, carrots, and celery in the butter until soft.
- Deglaze with the wine.
- Add the stock and swiss chard.
- Reduce by half.
- Add the thyme and hazelnuts.
- Cook for 4 minutes.
- Season with salt and pepper.
- Pour over the chicken.
- Cover with foil.
- Bake for 15 minutes, then uncover and bake for an additional 15 minutes.
- Meanwhile heat the oil in a large skillet.
- Add the scallops and saute on high heat, stirring, for 2 minutes.
- Add the lemon juice and cook until the scallops are cooked through and the sauce coats the scallops.
- Season with salt to taste.
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