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Poulet aux pommes façon Vallée d’Auge, riz noir complet
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Ingredients
- 100 g d'oignon, coupé en deux
- 10 g de beurre
- 30 g de beurre, coupé en morceaux
- 1 c. à soupe de sucre en poudre
- 300 g de pommes, coupées en quartiers
- 85 g de cidre doux
- 30 g de vinaigre de cidre
- 1040 g d'eau
- 50 g de crème liquide 30-40% m.g.
- 350 g de riz vénéré (riz noir)
- 4 cuisses de poulet, avec os et peau
- 500 g de champignons de Paris frais
- 1 branche de thym déshydraté
- 1 feuille de laurier
- 4 pincées de fleur de sel, à ajuster en fonction des goûts
- 4 pincées de poivre fraîchement moulu, à ajuster en fonction des goûts
- Nutrition
- per 1 portion
- Calories
- 4190 kJ / 994.8 kcal
- Protein
- 104.5 g
- Carbohydrates
- 94.5 g
- Fat
- 19.5 g
- Saturated fat
- 10.3 g
- Fiber
- 11.8 g
- Sodium
- 1686.8 mg
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