• 2 chicken fillets reduced to 1cm
  • 1 pink grapefruit
  • 1 juicy orange
  • 1 lemon
  • 15 to 20cl of CHOUFFE® Soleil
  • 3 tablespoons of vinegar
  • 2 tablespoons of sugar
  • Salt and pepper

Prepare caramel with the sugar and vinegar.
Squeeze the citrus fruits and remove some zest.
When the caramel starts to form – before changing colour – gradually loosen it with the juice, let it reduce by half and add the CHOUFFE® Soleil.
Meanwhile, cook the chicken fillets in a pan.
Degrease and de-glaze with the beery caramel juice.
Serve with rice and garnish with the zest.