http___www.tanjir.ba_piletina-u-sosu-od-bijelog-luka_1.xml
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CHICKEN HUNTERS-STYLE Preparation Method : - Melt the butter with the oil in a flameproof casserole or saucepan. - Add garlic and spring onions, fry until they are soft. Add mushrooms and fry for further 5 minutes. Transfer to a plate. - Add the chicken pieces to the casserole and fry until they are lightly and evenly browned. - Stir in the salt, pepper, wine, stock, tomatoes, bay leaf, mushroom and onion mixture. Bring the liquid to the boil, stir it constantly. - Reduce the heat to low, cover and simmer for atleast 40 minutes or until the chicken pieces are cooked through and tender. - Remove from heat and transfer the chicken pieces to a warmed serving dish. Keep warm. - Return the casserole to moderate heat and boil the sauce, stirring frequently, for 5 minutes or until it has reduced slightly. - Stir in the butter-and- flour paste, a little at a time and cook for a further 3-4 minutes or until the sauce is smooth and fairly thick. - Remove from the heat and discard the bay leaf. - Pour the sauce over the chicken pieces, sprinkle over the parsley and serve immediately. INGREDIENTS - 20 grams butter - 2 tablespoon Cooking oil - 2 garlic cloves, crushed - 2 spring onions, finely chopped - 200 grams mushrooms, sliced - 2 kg chicken, cut into 8 serving pieces - Salt and freshly ground black pepper - 175 ml dry white wine - 50 ml chicken stock - 6 medium tomatoes, blanched, peeled, seeded and coarsely chopped - 1 large bay leaf - 1 teaspoon butter - 1BΌ teaspoon flour, blended to a paste ( by adding water ) - 1 tablespoon chopped fresh parsley ©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