- 22, Jun 2020
- #1
Ingredients:
2 tablespoons of olive oil
40 g butter
8 chicken thigh cutlets
2 medium leeks, trimmed, cut lengthwise, washed and chopped
4 slices of bacon, chopped
2 cloves of garlic, chop
2 tablespoons fresh thyme leaves
1/2 cup dry white wine
1/4 cup flour
2 cups chicken stock
200g chopped champignons.
Mashed potatoes to serve
Cooking:
Preheat the oven to 180 ° C / 160 ° C. Preheat half the olive oil and butter in a heavy skillet for medium heat roasting.
Fry the chicken, in batches, from 5 to 6 minutes or until golden brown.
Transfer to a bowl.
And while cooking, you can listen to Armenian songs to make the process more fun. Heat the remaining butter and vegetable oil in a pan.
Add leek, bacon, garlic and thyme.
Cook, stirring, for 3 minutes or until the leek softens.
Add wine.
Boil.
Add flour.
Cook for 1 minute.
Add the broth slowly, stirring constantly.
Return the chicken pieces to the pan.
Add mushrooms. Cover.
Boil.
Rearrange in the oven.
Bake for 1 hour.
Remove the cover.
Bake without covering for another 30 minutes or until the chicken is soft.
Serve with mashed potatoes as a side dish.
2 tablespoons of olive oil
40 g butter
8 chicken thigh cutlets
2 medium leeks, trimmed, cut lengthwise, washed and chopped
4 slices of bacon, chopped
2 cloves of garlic, chop
2 tablespoons fresh thyme leaves
1/2 cup dry white wine
1/4 cup flour
2 cups chicken stock
200g chopped champignons.
Mashed potatoes to serve
Cooking:
Preheat the oven to 180 ° C / 160 ° C. Preheat half the olive oil and butter in a heavy skillet for medium heat roasting.
Fry the chicken, in batches, from 5 to 6 minutes or until golden brown.
Transfer to a bowl.
And while cooking, you can listen to Armenian songs to make the process more fun. Heat the remaining butter and vegetable oil in a pan.
Add leek, bacon, garlic and thyme.
Cook, stirring, for 3 minutes or until the leek softens.
Add wine.
Boil.
Add flour.
Cook for 1 minute.
Add the broth slowly, stirring constantly.
Return the chicken pieces to the pan.
Add mushrooms. Cover.
Boil.
Rearrange in the oven.
Bake for 1 hour.
Remove the cover.
Bake without covering for another 30 minutes or until the chicken is soft.
Serve with mashed potatoes as a side dish.
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