- Chicken Thigh - 1.5 Kilogram
- Butter - 100 Grams
- Albasa - 1 Kayan
- Tafarnuwa - 2 Hutu
- Bacon - 150 Grams
- Tumatir - 450 Grams
- Namomin kaza - 250 Grams
- White ruwan inabi bushe - 120 milliliters
- Twigs na thyme - 2-3 guda
- Sprigs na faski - 2 guda
- Sprigs na faski - 2 guda
- Bay Leaf - 1 yanki
Tatsin kaza a Lyon - kamar dukkanin sha'anin Faransa, mai tsabta da kuma ban mamaki. A girke-girke na wannan tasa mai sauqi ne kuma ba ya daukar ku lokaci mai yawa, amma yana dubi sosai a kan tebur. Naman alade yana da taushi, kuma miya ne mai ƙanshi. Ku bauta wa thighs kaza a Lyon mafi kyau tare da kayan lambu puree. Kayan girke-ƙwan zuma a Lyonsky: 1. Mun kori tumatir daga kwasfa (don wannan dalili yana dacewa da pellet da tumatir tare da ruwan zãfi) kuma a yanka a cikin manyan cubes. Albasa a yanka a cikin rabi na bakin ciki, naman alade - na bakin ciki yanka. 2. A cikin kwanon rufi mai laushi mai zurfi, narke 70 g na man shanu. Lokacin da man shanu ya narke - sa kafafu na kaza, da albasarta, naman alade da ganye da tafarnuwa a cikin kwanon rufi (tafarnuwa an sanya shi cikakke, ba a kashe shi ba). Sanya nama a cikin mita na minti 10, motsa jiki a hankali. Ya kamata a yi launin nama da kyau. Sa'an nan kuma rage wuta, ƙara tumatir da kayan yaji zuwa gurasar frying, haxa da kyau da kuma sata don kimanin minti 20-25. 3. Yayinda kafafuwan kaji suna kwashe a cikin tumatir, toya da namomin kaza a cikin wani nau'in frying daban-daban a kan zafi mai zafi da man kayan lambu (tsuntsun mai kyau yafi dacewa). An sanya namomin kaza da kyau a cikin frying pan tare da kaza thighs. Dama kuma ci gaba da simmer tsawon minti 5, bayan haka zamu zuba ruwan in cikin frying pan. 4. A cikin giya, an adana kaza na minti 10 a kan jinkirin wuta - kuma wannan shi ne, kafafun kaji suna shirye a Lyons! Bon sha'awa!
Ayyuka: 5-7