The news that I became a Real Chef made me very happy, then the place of joy was taken by anxiety… How to make the lasagna recipe , which I proposed in the first stage of the contest, in the round Pyroflam bowl ? Make her look like food or cake? :)) Then when I found out that we can cook any recipe in the pot, my whole universe turned upside down… No recipe seemed worthy of this dish so beautiful, white and shiny.
Until one fine morning, when I drank a healthy coffee, I settled my thoughts and decided to go into the kitchen and do what I know best: to cook in Moldovan. Let me make a delicious recipe, rich in calories, that will leave your mouth watering and that will make you think constantly: isn't it ready?
I decided: let it be a monastery chicken, because it is not in vain to find it in a place of honor in Radu Anton Roman's collection of recipes. I didn't have chickens or wild mushrooms, I adapted the quantities here and there, but in the end I managed what I set out to do: a fabulous food, a sensational combination of chicken, mushrooms and cream. topped with spicy greens, garlic and a splash of wine.
4 chicken breasts
200 g fresh mushrooms
75 g kaiser
5 green onions (only the white part and a little of the green one)
50 ml white wine
50 g butter
4 cloves of garlic
salt and pepper
3 tablespoons sour cream
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 remaining butter in a pan and add the striped 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 thyme and crushed garlic.
Remove the Pyroflam 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 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 to a boil and sprinkle with greens.
Serve hot with polenta.
And as Radu Anton Roman rightly said… "It's hard not to throw yourself, crazy, with polenta with everything, in this sophisticated goodness"
I wish you good luck!