Muslitos en cazuela de barro con foie-gras

Hello everybody, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Muslitos en cazuela de barro con foie-gras. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Muslitos en cazuela de barro con foie-gras is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It's easy, it's fast, it tastes yummy. They are nice and they look wonderful. Muslitos en cazuela de barro con foie-gras is something that I have loved my whole life.

Many things affect the quality of taste from Muslitos en cazuela de barro con foie-gras, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Muslitos en cazuela de barro con foie-gras delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can cook Muslitos en cazuela de barro con foie-gras using 7 ingredients and 5 steps. Here is how you cook it.

Como sigo en el campo, y cocino con gas, hoy he hecho los muslos, en cazuela de barro, mira que sale buena cualquier comida que se haga.

Ingredients and spices that need to be Take to make Muslitos en cazuela de barro con foie-gras:

1. 10 muslitos de pollo
2. 1 cebolla grande
3. 70 ml. Aceite de oliva extra
4. 100 ml. caldo
5. 100 ml. vino blanco
6. 1 lata paté de cerdo
7. Sal

Instructions to make to make Muslitos en cazuela de barro con foie-gras

1. En una fuente u olla de barro ponemos el aceite y la cebolla en julianas, pochamos, no hace falta que se haga.
2. Pasado el tiempo, doramos los muslos, al tiempo que coge el saborcillo de la cebolla.
3. Cuando está dorados, ponemos el caldo, lo tapamos que se haga a fuego medio, el barro coge mucha calor, hay que ir mirando. Mientras en un vaso ponemos el vino y disolvemos la lata de paté. Pinchamos el muslo, y vemos como va de tierno. Ya habrá reducido bastante y habremos ido dando vueltas para que no se nos agarre la cebolla.
4. Echamos el vaso y dejamos que termine y se reduzca sin parar de dar vueltas a los muslos, en este punto es una salsa.
5. Cuando se nos quede sin jugo sacamos, estará lista, no lo dejamos en la fuente de barro guarda mucho el calor, se nos agarría. Y listo, buen provecho!!

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