- Chicken - 1 yanki
- Alkama na Alkama - 1 Art. a spoonful
- Man zaitun - 2 abubuwa. spoons
- Butter - 1 teaspoon
- Cognac - 4 Art. spoons
- Kaza mai gaza - 300 milliliters
- Bishiyar asparagus - guda 12
- Kirim mai tsami - 4 abubuwa. spoons
- Tarwan sabo - 1 st. a spoonful
- Abincin gishiri - - Don dandana
- Freshly ƙasa barkono - - To dandana
- Shallot albasa - 4 guda
Mun fara, ba shakka, tare da shiri na sinadaran. Za mu wanke kajin kuma gama shi. Za a tsabtace bishiyar asparagus kuma a yanka a cikin guda biyu game da 2-3 cm a tsawon. Gurasar tarra za a rushe, albasa za a yankakken yankakken. To, za ku iya ci gaba! Gurasar kaza a cikin gari, gishiri da barkono, sa'an nan kuma toya har sai daɗaɗɗen kirim mai zafi da man zaitun. Lokacin da ɓawon burodi ya bayyana - ƙara albasa yankakken finely kuma toya don minti 2-3 har sai albasa ya zama taushi. Yanzu - mabuɗin ɓangaren girke-girke. Muna zuba gwangwani a cikin kwanon frying kuma nan da nan ya watsar da ita (a, har ma tare da saba wasa). Wannan shine flambeirovanie. Lokacin da aka kone mahaɗin - zuba dukan wannan abu tare da broth, rufe tare da murfi da kuma kawo wa tafasa. Yadda za a tafasa - cire murfin, ƙara bishiyar asparagus da kuma goge kara. 3-4 minti kafin a shirya kajin, muna ƙara kirim mai tsami da kuma tarragon da aka yi wa gurasar frying. Dama, rufe tare da murfi kuma simmer a cikin matsakaici zafi don wani minti 3-4. Muna bauta wa labaran kaza tare da gabar da kake so. Mun dandana, sha'awanmu kuma mun rantse cewa za mu dafa wannan tasa sau da yawa :) Ina so, monsieur da madam!
Ayyuka: 5-6