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Boneless cockerel with barbecue sauce
Instructions
Cooking cockerels
Cook the cockerels in a casserole dish for 30 to 45 minutes
Raise the thighs and the supremes, deglaze with the Muscat d’Alsace
Preparing the barbecue sauce
Prepare a tomato coulis and reserve 1/2 liter
Ajouter le miel et le jus d'orange, la pâte de curry rouge, la sauce anglaise "Worcestershire"
Reduce the sauce until smooth and deglaze with the remaining tomato sauce. Adjust the salt, pepper or paprika.
Dressage
Serve on a plate or dish with optionally basmati rice, a polenta pancake or mash. Top with barbecue sauce.
Food and wine pairing: We suggest our cuvée l’Auxerrois
