Like every Friday, Karlos Arguiñano has responded to the requests of the viewers of Cocina Abierta on Antena 3. In this case, Gemma Martínez has asked him to make honey chicken, because for her "the sauce is a little liquid." And the popular empty cook has gotten to work with a recipe designed to "succeed."
First, cut the onion and bone the chicken thighs. After seasoning, the meat is tied so that the chicken does not "fall apart during preparation." Next, they are sealed in a pan, although previously floured.
Then put everything in the pot for 7 minutes, although the cook has previously added chicken broth, honey and a splash of soy. So that the sauce is not liquid and is just right, Arguiñano has given several solutions: reduce everything, add a little flour or mix with corn flour, mixed with a little cold water.
For the pear tart, we will use purchased puff pastry. First, we will place it in the mold. Next, we add the pastry cream, although "a cheese cream would also be good for the bottom." Next, peel the pears. Finally, 20 minutes in the oven, at a temperature of 190 degrees.
Arguiñano advises giving it a glaze of apricot or another fruit, to the consumer's taste. "And always eat it warm," concludes the popular chef.
