Poulet with Mashed Garlic Sauce

Name: Poulet with Mashed Garlic Sauce
Yield: 4
Ingredients: Poultry; 1 cup white wine; 1 tablespoon thyme; 1/2 teaspoon salt; 4 cloves garlic, minced; 1 large onion, cut into pieces; 1 whole chicken, cut into pieces (2.5 kg); Mashed Garlic Sauce; 1 cup water; 1/2 cup white wine; 2 tablespoons butter; 1 tablespoon Dijon mustard; 1 tablespoon mostard; 1 tablespoon vinegar; 100 g of clean and cut cooked chicken; 1 medium onion, chopped; 1 nutmeg; To taste salt

1
Poultry
2
1 cup white wine
3
1 tablespoon thyme
4
1/2 teaspoon salt
5
4 cloves garlic, minced
6
1 large onion, cut into pieces
7
1 whole chicken, cut into pieces (2.5 kg)
8
Mashed Garlic Sauce
9
1 cup water
10
1/2 cup white wine
11
2 tablespoons butter
12
1 tablespoon Dijon mustard
13
1 tablespoon mostard
14
1 tablespoon vinegar
15
100 g of clean and cut cooked chicken
16
1 medium onion, chopped
17
1 nutmeg
18
To taste salt

Ingredients

1
Poultry
2
1 cup white wine
3
1 tablespoon thyme
4
1/2 teaspoon salt
5
4 cloves garlic, minced
6
1 large onion, cut into pieces
7
1 whole chicken, cut into pieces (2.5 kg)
8
Mashed Garlic Sauce
9
1 cup water
10
1/2 cup white wine
11
2 tablespoons butter
12
1 tablespoon Dijon mustard
13
1 tablespoon mostard
14
1 tablespoon vinegar
15
100 g of clean and cut cooked chicken
16
1 medium onion, chopped
17
1 nutmeg
18
To taste salt

Directions

1
Poultry
2
Bake the oven at high temperature
3
Mince the onion, garlic, thyme, salt, and white wine in a blender
4
Arrange the chicken pieces in a baking dish and bathe with the blended sauce
5
Bake for an hour, but flip the chicken pieces and season them some times
6
Mashed Garlic Sauce
7
1
8
Crush the cooked chicken with mustard, half of the white wine, vinegar, Dijon mustard, and nutmeg. Reserve
9
2
10
Refry the onion in butter at low heat
11
Add the crushed chicken and mix
12
Add the remaining white wine and water
13
Ferment for five minutes and then blend in a blender
14
Return to the pot and reheat
15
Serving with the chicken.