Monastery chicken with polenta

Name: Monastery chicken with polenta - Teona I.
Ingredients: 700 g chicken meat; 300 g mushrooms; 300 ml sour cream; 1 onion; 3 garlic cloves; 3 or 4 slices of smoked ham; 1 egg; 200 ml broth; 150 ml white wine; salt; pepper; thyme; and parsley to taste.

Diverse - Monastery chicken with polenta by Teona I. - Recipia

Delicious Monastery Chicken Recipe with Polenta Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4 Monastery chicken is a savory dish, perfect for a family dinner or a special meal. The combination of chicken meat, mushrooms, and cream, along with creamy polenta, makes this recipe a true culinary feast. Let's get started! Ingredients: - 700 g chicken meat (breast or thighs, according to preference) - 300 g mushrooms (champignon or oyster) - 300 ml cooking cream - 1 large onion - 3 cloves of garlic - 3 or 4 slices of smoked bacon - 1 egg - 200 ml chicken broth (or water) - 150 ml dry white wine - Salt, pepper, thyme, and fresh parsley to taste Preparation: 1. Preparing the ingredients: Start by washing the chicken and cutting it into small cubes. This will allow for even and quick cooking. If you choose chicken thighs, I recommend removing the skin for a healthier dish. 2. Marinating the meat: Season the meat with salt, pepper, and thyme, letting it marinate for 10 minutes to allow the flavors to penetrate. Meanwhile, clean and finely chop the onion and garlic, and slice the mushrooms thinly. 3. Browning the meat: In a large skillet, heat a little oil (or butter) over medium heat. Add the chicken and brown it for 5-7 minutes until golden. Make sure not to overcrowd the pan; otherwise, the meat will not brown evenly. 4. Adding additional ingredients: Once the meat is browned, add the chopped onion and garlic. Sauté together for 3 minutes until the onion becomes translucent. Then, add the mushrooms and diced bacon, mixing well. 5. Preparing the sauce: Pour the white wine into the skillet and let it boil for 2 minutes to evaporate the alcohol. Then, add the chicken broth and let it simmer on low heat for about 10 minutes. This step will intensify the flavors and create a delicious sauce. 6. Finalizing the dish: After the sauce has reduced, add the cream and beaten egg, stirring well to achieve a creamy texture. Let it simmer on low heat for another 5 minutes, adjusting the taste with salt, pepper, and thyme. 7. Preparing the polenta: In a pot, bring 1 liter of salted water to a boil. Gradually add 250 g of cornmeal, stirring constantly to prevent lumps. Cook the polenta for 15-20 minutes, stirring occasionally, until it becomes firm and creamy. Serving: Place a generous portion of polenta on a plate and pour the monastery chicken with its rich sauce over it. Garnish with chopped fresh parsley for an extra touch of flavor and color. You can serve this dish alongside pickles or a green salad for a perfect contrast. Variations and useful tips: - You can add other vegetables like carrots or bell peppers for a fresh note. - If you want a lighter version, replace the cream with Greek yogurt. - This recipe can also be made with pork or turkey, offering a variety of flavors. This monastery chicken recipe with polenta is not only delicious but also easy to make, perfect for any occasion! Enjoy every bite and savor the traditional flavors of Romanian cuisine!

Category: Diverse Author: Teona I. Views: 1 Date: 04.10.2024

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