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Monastery chickens

Monastery chickens


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Because I didn't have chicken, but I had some chicken wings and a back in the freezer, I made a clear chicken soup, which I used to prepare this recipe, instead of water.

Put the bowl on the fire and melt some of the butter. Add the meat, which I seasoned with salt, pepper and paprika. We lightly brown it on all sides. Put the soup enough to cover the meat, then put the dish in the oven for about half an hour, during which time we will take care of the rest of the ingredients.

Melt the rest of the butter in a pan and add the sliced ​​kaiser. Stir and fry the kaiser until the fat melts. Add the chopped onion and sauté until soft, then add the washed and sliced ​​mushrooms.

After the mushrooms have softened a little, pour the wine and add a little more soup. Add salt and pepper to taste and add the thyme and crushed garlic.

Remove the dish from the oven and pour the mushroom sauce over the meat. Put it back on the fire and let it boil, covered with a lid.

You still have to resist the smell coming out from under the lid, only about 20 minutes, during which time we will beat the egg with a little salt, pepper and cream. We also prepare the greens, to have them at hand, ready washed and finely chopped.

Pour the cream sauce into the bowl, over the meat, bring a few more boils and sprinkle with greens.

Serve hot with polenta.


Method of preparation

If you expect a simple-monastic meal, find out that it is not so! This chicken is not really for monks, it looks more like "a festive cooking for guests". A rich, tasty food, with one and one ingredients - to lick your fingers!

Chicken meat is cut into smaller pieces,
season with salt, pepper, thyme, paprika.
and brown in a tablespoon of butter.
When the steak is braised, it goes out with
100 ml of hot soup, place in a pan
and bake on low heat,
for 10-15min, to penetrate.

The smoked meat is cut into thin slices and placed
in a pan with chopped onion
small and a tablespoon of butter.
The mushrooms are also cut into slices and
mix with smoked onion and onion.
Allow to sizzle a little and quench with wine
and the rest of the soup- "comes the idea
fragrant of a sauce ".

The steak in the oven is now tender
so it can drown in the sauce, and on top
pour 150 ml sour cream.

Leave the tray in the oven for another 15-20 minutes
then straighten the food with the following sauce:
beaten egg with salt, pepper, thyme, chopped parsley
and mixed with the rest of the cream.


From now on the food is ready!
Serve hot, with polenta - also hot. Finally you will agree that:
"It's hard not to throw yourself, madly, with all the polenta, in this sophisticated goodness as a Jesuit justification, it's impossible not to try to swim in it like in the edenic, amniotic water of the divine masterpiece." - Radu Anton Roman


Method of preparation

If you expect a simple-monastic meal, find out that it is not so! This chicken is not really for monks, it looks more like "a festive cooking, for guests". A rich, tasty food, with one and one ingredients - to lick your fingers!

Chicken meat is cut into smaller pieces,
season with salt, pepper, thyme, paprika.
and brown in a tablespoon of butter.
When the steak is braised, it goes out with
100 ml of hot soup, place in a pan
and bake on low heat,
for 10-15min, to penetrate.

The smoked meat is cut into thin slices and placed
in a pan with chopped onion
small and a tablespoon of butter.
The mushrooms are also cut into slices and
mix with smoked onion and onion.
Allow to sizzle a little and quench with wine
and the rest of the soup- "comes the idea
fragrant of a sauce ".

The steak in the oven is now tender
so it can drown in the sauce, and on top
pour 150 ml sour cream.

Leave the tray in the oven for another 15-20 minutes
then straighten the food with the following sauce:
beaten egg with salt, pepper, thyme, chopped parsley
and mixed with the rest of the cream.


From now on the food is ready!
Serve hot, with polenta - also hot. Finally you will agree that:
"It's hard not to throw yourself, madly, with all the polenta, in this sophisticated goodness as a Jesuit justification, it's impossible not to try to swim in it like in the edenic, amniotic water of the divine masterpiece." - Radu Anton Roman


Method of preparation

If you expect a simple-monastic meal, find out that it is not so! This chicken is not really for monks, it looks more like "a festive cooking, for guests". A rich, tasty food, with one and one ingredients - to lick your fingers!

Chicken meat is cut into smaller pieces,
season with salt, pepper, thyme, paprika.
and brown in a tablespoon of butter.
When the steak is braised, it goes out with
100 ml of hot soup, place in a pan
and bake on low heat,
for 10-15min, to penetrate.

The smoked meat is cut into thin slices and placed
in a pan with chopped onion
small and a tablespoon of butter.
The mushrooms are also cut into slices and
mix with smoked onion and onion.
Allow to sizzle a little and quench with wine
and the rest of the soup- "comes the idea
fragrant of a sauce ".

The steak in the oven is now tender
so it can drown in the sauce, and on top
pour 150 ml sour cream.

Leave the tray in the oven for another 15-20 minutes
then straighten the food with the following sauce:
beaten egg with salt, pepper, thyme, chopped parsley
and mixed with the rest of the cream.


From now on the food is ready!
Serve hot, with polenta - also hot. Finally you will agree that:
"It's hard not to throw yourself, madly, with all the polenta, in this sophisticated goodness as a Jesuit justification, it's impossible not to try to swim in it like in the edenic, amniotic water of the divine masterpiece." - Radu Anton Roman


Monastery chickens

ingredients
- 500 g of chicken, 150 g of mushrooms, 300 ml of sour cream, 1 onion, 3 cloves of garlic, 3-4 slices of smoked bacon (or any kind of smoked meat), 1 egg, 200 ml of soup, 150 ml of sweet white wine, 2 tablespoons butter, salt, pepper, paprika, thyme, parsley

Difficulty: low | Time: 30 min


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