The Best of Czech Cooking/Peter Trnka 1996

Chicken with Wild Mushrooms and Garlic
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
4 chicken breasts or legs 1 medium onion, finely chopped 3 Tbs lard or vegetable oil
3 cloves of garlic, mashed 1 oz of dried porcini mushrooms 2 Tbs fresh parsley, chopped
1 tsp marjoram 1 cup dry whtie wine juice of 1 lemon
2 Tbs flour



1 Soak the dried mushrooms in 1 cup of warm water. Remove the mushrooms and save the liquid. If there is dirt on the mushrooms, rub it off and strain the liquid through cheesecloth. Chop the mushrooms roughly.
2 Heat the lard or oil on medium-high in a large frying pan or casserole dish. Add the chicken portions and brown on both sides, stirring occasionally. Add the chopped onion and garlic. Fry for 4 to 5 minutes. Add the white wine, the liquid from the mushrooms, and the lemon juice. Add the mushrooms. Sprinkle on the parsley and marjoram. Season with salt and freshly ground black pepper. Bring the liquid to a low boil and then simmer, partially covered, for 30 minutes, turning the chicken once or twice.
3 To thicken the sauce, mix the flour with a few tablespoons of water in a small cup. Mix in some of the cooking juice and then stir the thickener into the sauce. Cook for 2 to 3 minutes. Serve with dumplings or rice, and either some parsnips or carrots.

Back