Cooked by Nena Ismyrnoglou,
"Gastronomos" magazine of "KATHIMERINI" newspaper (2009)
Ingredients (for 4-6 people):
1 chicken (about 1.800 gr), cut in 6-8 pieces
1 chicken (about 1.800 gr), cut in 6-8 pieces
1/2 tea-cup of olive oil
2 medium yellow onions, finely chopped
2-3 cloves of garlic, minced
1 tea-cup of white dry wine
1 tbsp of hot mustard (or mild if you prefer)
2 bay leaves
2 tbsp of finely chopped fresh oregano leaves (or 1 ½ tsp of dried oregano)
500 gr. of fresh white mushrooms, cut in halves (or thin slices if too big)
2 tbsp of finely chopped flat-leaf parsley
salt
pepper
Method:
Rinse the chicken, dry well with kitchen paper and generously season with salt and pepper.
Put a spacious and low-height pot to warm well on high heat without any oil in. Add the chicken, add half the oil in and sauté until the meat is well coloured on both sides.
Add the onions, the garlic and the bay leaves, stir with a wooden spoon and sauté for another 2 minutes. Add the mushrooms in the pot, sauté for 2 more minutes and then pour in the wine.
Allow the food to come to the boil and the alcohol to evaporate and then pour 1 glass of boiling water in (not more though because the mushrooms will free plenty of liquids).
Turn the heat down to medium-low, cover with the lid and braise the chicken for about 50-60 minutes. *** If necessary add some more water but with care because you want to end up with a nice thick-ish sauce in the end.
When the chicken is cooked through, take out of the pot 1/2 a ladle of the food sauce (along with 2-3 mushroom pieces and some onions) and transfer into a blender.
Add in the blender the mustard, the oregano, salt and pepper and the rest of the olive oil. Whiz until the ingredients are completely mashed and pour this mixture over the food in the pot.
Gently shake the pot 2-3 times, turn the heat to medium-high and cook for 2-3 minutes more allowing the sauce to thicken up.
Take the pot off the heat, sprinkle the food with the parsley and serve immediately.
salt
pepper
Method:
Rinse the chicken, dry well with kitchen paper and generously season with salt and pepper.
Put a spacious and low-height pot to warm well on high heat without any oil in. Add the chicken, add half the oil in and sauté until the meat is well coloured on both sides.
Add the onions, the garlic and the bay leaves, stir with a wooden spoon and sauté for another 2 minutes. Add the mushrooms in the pot, sauté for 2 more minutes and then pour in the wine.
Allow the food to come to the boil and the alcohol to evaporate and then pour 1 glass of boiling water in (not more though because the mushrooms will free plenty of liquids).
Turn the heat down to medium-low, cover with the lid and braise the chicken for about 50-60 minutes. *** If necessary add some more water but with care because you want to end up with a nice thick-ish sauce in the end.
When the chicken is cooked through, take out of the pot 1/2 a ladle of the food sauce (along with 2-3 mushroom pieces and some onions) and transfer into a blender.
Add in the blender the mustard, the oregano, salt and pepper and the rest of the olive oil. Whiz until the ingredients are completely mashed and pour this mixture over the food in the pot.
Gently shake the pot 2-3 times, turn the heat to medium-high and cook for 2-3 minutes more allowing the sauce to thicken up.
Take the pot off the heat, sprinkle the food with the parsley and serve immediately.
No comments:
Post a Comment