Chicken is a completely versatile product. It can be used to prepare first courses - chicken noodles, golden broth, puree soup, and cold appetizers - salads "Caesar", "Stolichny", the beloved New Year's "Olivier", and hot appetizers - julienne, diet rolls. And the second course is so diverse that you can choose almost any taste and budget, any complexity of preparation. The proposed recipe is not a simple everyday dish, but nevertheless a novice hostess will master it, and the excellent taste will delight not only home, but also guests.
It is necessary
-
- 4 chicken breast fillets
- ¼ glasses of flour
- 100 gr butter
- ¼ glasses of brandy
- ¼ teaspoon dry basil
- 2 bay leaves
- 1 tablespoon curry mixture
- 500 ml dry red wine
- 4 slices lard or bacon
- diced
- 2 large onions
- 12 large mushrooms.
Instructions
Step 1
Wash the chicken breast fillets, dry with a paper towel, cut into not very small pieces - about the size of an apricot. Place the pieces in a saucepan or plastic bag, dust them with flour, shake them so that they are completely covered in flour.
Step 2
Melt the butter in a large nonstick skillet or vogue. Put the chicken pieces there, lightly fry, stirring constantly with a wooden spoon. Season with salt and pepper, add a tablespoon of curry powder.
Step 3
Pour in the cognac and lightly ignite for 30 seconds. Add herbs - dry basil and bay leaf. Pour wine over the chicken. Cover tightly. Simmer the chicken pieces over low heat for about 40 minutes.
Step 4
Cut lard or bacon into small cubes. In another pan, lightly fry the bacon, then add the onion, simmer until soft, but do not cook.
Step 5
Peel the mushrooms, wash, dry with a towel, cut into large pieces. Add the mushrooms to the onions and continue to cook in the pan for 5-7 minutes. Remove from heat when completely cooked.
Step 6
Put the fried mushrooms and onions on a dish, put the chicken pieces on top.
