Corazones de alcachofa con lecho de pollo, cebolla y champiñones

Hello everybody, it's me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Corazones de alcachofa con lecho de pollo, cebolla y champiñones. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Corazones de alcachofa con lecho de pollo, cebolla y champiñones is one of the most popular of current trending foods on earth. It is simple, it's fast, it tastes delicious. It is enjoyed by millions daily. Corazones de alcachofa con lecho de pollo, cebolla y champiñones is something that I've loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Corazones de alcachofa con lecho de pollo, cebolla y champiñones, 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 Corazones de alcachofa con lecho de pollo, cebolla y champiñones delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Corazones de alcachofa con lecho de pollo, cebolla y champiñones is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Corazones de alcachofa con lecho de pollo, cebolla y champiñones estimated approx 45 minutos.

To begin with this recipe, we have to prepare a few components. You can cook Corazones de alcachofa con lecho de pollo, cebolla y champiñones using 7 ingredients and 6 steps. Here is how you cook that.

Una receta en temporada de alcachofas muy sencilla en su elaboración

Ingredients and spices that need to be Make ready to make Corazones de alcachofa con lecho de pollo, cebolla y champiñones:

1. 4 Alcachofas frescas grandes
2. 1 cebolla blanca
3. Champiñones frescos
4. 1 pechuga de pollo grande
5. 1 chorrito brandy
6. Sal himalaya
7. Aceite virgen de oliva

Instructions to make to make Corazones de alcachofa con lecho de pollo, cebolla y champiñones

1. Preparamos las alcachofas, para ello las cortaremos por la base del tallo y un poco más de la mitad hacia la punta de las hojas. Añadiremos en una olla medio vaso de agua a calentar y pondremos dentro las alcachofas, el agua ha de estar un dedo por encima de la base de las alcachofas. En el centro de las alcachofas añadiremos un chorrito de aceite virgen de oliva y sal. Pondremos la tapa y dejamos que se vayan ablandando a fuego bajo, hasta que no quede o quede muy poca agua.
2. Cortamos la cebolla en juliana y laminamos los champiñones. En una sartén con aceite de oliva pasamos primero a freír la cebolla y cuando ya este ablandada ponemos a continuación los champiñones, veremos como van soltando agua.
3. Cortamos la pechuga de pollo en finos dados y la sazonamos.
4. Una vez que la cebolla y los champiñones comiencen a pochar añadimos los trozos de pollo a la sartén, dejamos que se vayan haciendo a fuego medio bajo. Mezclamos muy bien todos los ingredientes
5. Una vez que el pollo se ha hecho, añadimos a todos los ingredientes un chupito de brandy y dejamos que se vaya evaporando el alcohol. Reservamos
6. Cuando las alcachofas que reservamos, se hayan enfriado un poco, les quitamos las hojas que puedan quedar duras y procedemos a emplatar. Para ello preparamos el lecho del revuelto de pollo con cebolla y champiñones y le colocamos encima los corazones tiernos de las alcachofas

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