Βraisé baby Goat with Polenta, Mediterranean Herbs and Printanière Vegetables
- Baby goat (hand or thigh)
- Red wine
Season chicken and saute with miripoua the rosemary and thyme. Quench with red wine, add vegetable broth and braise it. When it’s ready wring out the broth with etamin, remove the bones and slice it in small pieces.
Saute in greaseproof pan, add a small amount of grated garlic, parsley and thyme.
Place it on a dish and garnish with grilled vegetables and polenta.
Finally add the goat broth.
That is all, Bon Appétit!