Poulet au vin jaune et morilles Paul Bocuse
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Une délicieuse recette du grand chef, Paul Bocuse. Ici, la volaille n’est pas saisie dans la graisse, mais cuite essentiellement dans un bouillon. Ce qui lui confère un moelleux incomparable ! Je ne pouvais que faire confiance à Monsieur Paul Bocuse, pour réaliser ce plat.
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