Comment préparer le poulet de Bresse au vin jaue - Rustica
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Dégraissez la sauteuse, mouillez avec 15 cl de vin jaune, portez à frémissement, puis ajoutez le reste de fond de volaille. Couvrez et laissez mijoter 10 min sur feu doux. Retirez les suprêmes et réservez-les au chaud.
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