How to cook Chicken with Jerusalem Artichoke and Lemon
Chicken with Jerusalem Artichoke and Lemon Ingredients
1/2 lb Jerusalem artichokes
6 Saffron threads 1 Chicken, cut into pieces
Salt and pepper 1/2 c Fresh lemon juice
20 Fresh basil leaves 1/4 c Olive oil
2 oz Pine nuts, toasted 10 Garlic cloves
Peel the jerusalem artichokes. Peel and halve the garlic cloves. In
a large pan, mix lemon juice and olive oil. Add the garlic halves,
jerusalem artichokes and saffron threads. Add water to cover, and
bring to boil over moderate heat. Add the chicken, season to taste,
and cook 1 1/2 hours. Add basil, check seasonings, and cook another
10 minutes. Garnish with pine nuts, and serve with cooked rice
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