http___www.tanjir.ba_piletina-u-sosu-od-bijelog-luka_1.xml
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GREEN FRICASSEE OF CHICKEN Preparation Method : - Season the flour with salt and pepper, then use to coat the chicken. Heat the butter and oil in a large frying pan and fry the chicken until browned on all sides. Pour in the wine, cover and simmer gently for 20- 30 minutes or until the chicken is tender. - Meanwhile, thoroughly wash the spinach, then put into a large saucepan with just the water clinging to the leaves. - Cover with a tightly fitting lid and cook for about 5 minutes or until the spinach is just tender. Drain very thoroughly, then transfer to a large casserole. - Arrange the chicken pieces on top of the spinach. Cover and bake at 170°C (325°F) mark 3 for 20 minutes. - When ready to serve, beat the egg yolks and cream together. Reheat the wine juices in the pan, then remove from the heat and stir in the cream and egg yolk mixture. - Stir in the parsley and season to taste with salt, pepper and nutmeg. - Pour the sauce evenly over the chicken. - Serve immediately with rice, noodles or baked potatoes. INGREDIENTS - 30 ml plain wholemeal flour - Salt and pepper - 4 chicken quarters, halved - 15 grams butter - 15 ml vegetable oil - 300 ml dry white wine - 900 grams spinach, trimmed - 2 egg yolks - 150 ml fresh single cream - 45 ml chopped fresh parsley - Freshly grated nutmeg ©Copyright 2012, lekhafoods, All Rights Reserved
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Piletina u sosu od bijelog luka Za 4 osobe potrebno je: priprema 10 min. • termička obrada 40 min. - plitki vatrostalni đuveč - zamrznite bez pavlake i timijana najduže na 3 meseca - 15 češnjeva belog luka, neoljuštenog - so i mljeveni crni biber - 2 supene kašike maslinovog ulja - 30 g neslanog maslaca - 4 pileća bijela mesa, s kožom - 1 lovorov list - 450 ml suhog sajdera - 200 ml jabukovog soka - 200 ml punomasne pavlake - 1 supena kašika listova timijana Zagrijte pećnicu na 180˚ C (plin 4). Kuhajte četiri minuta cijele, neoljuštene češnjeve belog luka u šerpi ključale slane vode. Ocjedite ih, prohladite pa oljuštite i odložite. Zagrijte ulje i maslac u vatrostalnoj posudi. Kad zapršte, stavite piletinu kožom nadole pa je pržite 4-5 min. ili dok se ne ureši. Okrenite je pa ubacite češnjeve luka, lovorov list, sipajte sajder i jabukov sok. Poklopite pa prebacite u pećnicu na 20–25 min. ili dok se piletina sasvim ne ispeče. Izvadite piletinu iz posude. Izvadite i bacite polovinu češnjeva belog luka. Preostali sok pustite da proključa. Viljuškom izgnječite bijeli luk u tom soku pa kuhajte dok tečnost djelimično ne ispari i malo se zgusne. Sipajte pavlaku, po ukusu posolite i pobiberite pa krčkajte minut. Vratite piletinu u sos pa je zalijte njime; dodajte listove timijana i odmah služite. • Dobro ide uz bareni mladi krompir i boraniju. - 200 ml punomasne pavlake - 1 supena kašika listova timijana