Peruvian Thigh with Herbs

Name: Peruvian Thigh with Herbs
Yield: 20
Ingredients: For the Peruvian Thigh; 2 large Peruvian thighs, boneless (2 kg each); 2 sticks of butter (400 g); 10 cloves of garlic; 5 sprigs of rosemary; 1 tablespoon of dried thyme; 1 tablespoon of dried marjoram; 1 large onion, chopped; 1 cup of dry white wine; Salt to taste; For the sauce; 1/2 cup of heavy cream; 1/2 cup of dry red wine; 1 tablespoon of English mustard

1
For the Peruvian Thigh
2
2 large Peruvian thighs, boneless (2 kg each)
3
2 sticks of butter (400 g)
4
10 cloves of garlic
5
5 sprigs of rosemary
6
1 tablespoon of dried thyme
7
1 tablespoon of dried marjoram
8
1 large onion, chopped
9
1 cup of dry white wine
10
Salt to taste
11
For the sauce
12
1/2 cup of heavy cream
13
1/2 cup of dry red wine
14
1 tablespoon of English mustard

Ingredients

1
For the Peruvian Thigh
2
2 large Peruvian thighs, boneless (2 kg each)
3
2 sticks of butter (400 g)
4
10 cloves of garlic
5
5 sprigs of rosemary
6
1 tablespoon of dried thyme
7
1 tablespoon of dried marjoram
8
1 large onion, chopped
9
1 cup of dry white wine
10
Salt to taste
11
For the sauce
12
1/2 cup of heavy cream
13
1/2 cup of dry red wine
14
1 tablespoon of English mustard

Directions

1
Place all Peruvian thigh ingredients in a large pot and cook over high heat until boiling
2
Reduce heat, cover, and simmer for 1 to 2 hours or until the meat is tender
3
Prepare the sauce: melt the butter until caramelized
4
Add the wine gradually, stirring
5
Add the English mustard and 4 cups of the cooking broth from the Peruvian thigh, passed through a strainer
6
Let it boil, check the seasoning, and serve hot with the Peruvian thigh, cut into thin slices
7
486 calories per serving