The original text of the recipe: “Rinse in a saucepan in fresh butter a piece of onion cut into pieces.” Add small pieces of ham To the chicken do not color too much When the chicken bake, take it on the table and put it on on the car to keep it warm In the saucepan where the chicken is squeezed 200 grams of Porto wine or other wine the same, let it fall, then add 300 grams fresh mozzarella to boil then pass this sauce often through the sieve Adaoga 50 Fresh butter with a little red pepper, a little lemon juice, a little chopped thyme and a little ground pepper, pour this sauce over the chicken and serve it with rice or macaroni.
Source: 1501 dishes, Constantin Bacalbasa, 1935
half a chicken
half an onion
65 g butter
20 g ham
100 ml sweet red wine
150 g of sour cream
a pinch of paprika sweet pepper
a little lemon juice
a little thyme
a little pepper
salt
clean the onion, cut the soda and put to the heat to roasted in 40 g butter. When it’s slightly browned add the ham cut into cubes.
wash the chicken, cut the pieces and put it in the saucepan with the onion to roam; the saucepan is covered and only to the end is the lid (from time to time mixing with a spoon)
when the chicken is browned, remove it and sit on the serving plate
in the saucepan in which the chicken is browned add the wine and let it boil (drop) then add the sour cream and leave a few boils
this sauce slips through a strainer and puts it back in a clean saucepan
in the squeezed sauce add 25 g butter, sweet pepper, some lemon juice, a little chopped thyme, a little pepper, fry salt and let it boil a little, stirring with a spoon
when the sauce is ready, it is poured over the chicken pieces on the serving plate
serve with rice paddle
We used traditional ham, smoked.
Lemon juice is made to taste, depending on how sweet the sauce is. I put the juice from about half a lemon.
THE KICK OF ME – a chicken cooked differently and with a taste of 5 stars!
