Recipe of Angelos Rentoulas
from "Gastronomos" magazine of "KATHIMERINI" newspaper
Ingredients (for 4 people):
3 chicken breast fillets, cut in large bites
300gr. of white mushrooms, cut in half (or in quarters if large)
3 sweet green "bull's horn" peppers, cut in rings
2 cloves of garlic, finely sliced
1 medium yellow onion, grated
1/2 bunch of flat-leaf parsley, finely chopped (the leaves)
salt
pepper
50ml of olive oil
80ml of white sweet wine (preferably Samos variety)
80ml of white dry wine
100ml of cream, 35% fat (optional)
Method:
In a wide non-stick pot warm the oil in high heat and sauté the chicken, the onion, the garlic and the peppers, constantly stirring with a spatula. When the chicken changes colour add in the pot the mushrooms and sauté for another 1-2 minutes.
Pour over with the sweet and the dry wine and continue stirring until the alcohol evaporates. Add 1/3 tea-cup of water, turn the heat to medium-low, season with salt and pepper and cover the pot with the lid. *** Don't add more water in the pot because the mushrooms will release plenty of juices. The food should end up with a nice sauce.
Simmer the food for another 10-15 minutes or until the chicken is cooked through. In the end add in the pot the cream (if used) and stir with a wooden spoon until it thickens up.
Take off the heat, sprinkle with the parsley and serve.
3 chicken breast fillets, cut in large bites
300gr. of white mushrooms, cut in half (or in quarters if large)
3 sweet green "bull's horn" peppers, cut in rings
2 cloves of garlic, finely sliced
1 medium yellow onion, grated
1/2 bunch of flat-leaf parsley, finely chopped (the leaves)
salt
pepper
50ml of olive oil
80ml of white sweet wine (preferably Samos variety)
80ml of white dry wine
100ml of cream, 35% fat (optional)
Method:
In a wide non-stick pot warm the oil in high heat and sauté the chicken, the onion, the garlic and the peppers, constantly stirring with a spatula. When the chicken changes colour add in the pot the mushrooms and sauté for another 1-2 minutes.
Pour over with the sweet and the dry wine and continue stirring until the alcohol evaporates. Add 1/3 tea-cup of water, turn the heat to medium-low, season with salt and pepper and cover the pot with the lid. *** Don't add more water in the pot because the mushrooms will release plenty of juices. The food should end up with a nice sauce.
Simmer the food for another 10-15 minutes or until the chicken is cooked through. In the end add in the pot the cream (if used) and stir with a wooden spoon until it thickens up.
Take off the heat, sprinkle with the parsley and serve.
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