Titanic's Second Class Experience

By Tasting History with Max Miller · 45 min

Ingredients

Instructions

1. Melt the butter in a deep pan, add the onions and cook for 10 minutes, stirring often, until golden brown.
2. Add the white wine and vinegar and simmer until reduced to one-third of the original amount.
3. Add the demi-glace and simmer for 5 to 6 minutes. Strain the sauce, keeping the onions for garnish.
4. Season the chicken with salt and pepper. Heat a little oil in a pan over medium-high heat, add the chicken and cook 5 minutes, then flip and cook 5 more minutes.
5. Serve the chicken with the sauce and some of the onions.

Summarized from Tasting History with Max Miller's video. Watch it for the details.

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