One thing i love most when cooking is mixing different flavors and cuisines from different countries , for this , slow cooking of the chicken is the key for soft tender meat , also use butter for more flavors,
For the reduction , i use chambord for the natural sweetness , evaporating the alcohol first , then adding the leftover oil from the pan which is the flavor of the chicken , and a dash of korean bibimbap sauce ! Giving it an infused Korean - France flavors on the reduction! Sweet , Smoky , Sour !
Sides will be a variety of epiccc fries like carrot , beetroot and potato , and Broccoli!
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