Aiguillettes de Poulet in Creamy Chorizo Sauce
Ingredients:
- 500g chicken tenders
- 200g mild or spicy chorizo (depending on preference)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 200ml heavy cream
- 100ml dry white wine
- 1 teaspoon sweet paprika
- Olive oil
- Salt and pepper to taste
Instructions:
1. Slice the chorizo into rounds. Heat some olive oil in a pan and sauté the chopped onion and crushed garlic until softened and fragrant.
2. Add the chorizo to the pan along with the paprika. Cook for about 5 minutes, allowing the chorizo to release its flavors.
3. Add the chicken tenders to the pan and cook them, turning occasionally, until they are browned on all sides.
4. Pour in the white wine to deglaze the pan, allowing it to reduce slightly.
5. Stir in the heavy cream, then season with salt and pepper. Let the mixture simmer on low heat for about 10-15 minutes, until the chicken is fully cooked and the sauce has thickened.
6. Serve with rice, pasta, or potatoes. Enjoy your meal!
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