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Monastery chickens

Monastery chickens

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You can use any kind of chicken. I cooked with chicken legs. Sprinkle the pieces of meat with pepper, salt, and 1 teaspoon of paprika.

In a large pan, in 2 tablespoons of hot oil, fry the chicken on both sides over medium heat until golden brown. We take out the meat in the pot in which we cook the final food. Extinguish with 1 + 1/2 cup of water and turn the heat to low. Boil with a lid for about 45 minutes (if the chicken is homemade) or only 30 minutes if you have bought chicken.

During this time, heat the chopped julienne onions in the remaining 2 tablespoons of oil. When the onion has become glassy, ​​add the sliced ​​mushrooms and cook for another 2-3 minutes. Extinguish everything with wine and 1/2 cup of water and bring to a boil for 5 minutes. Add the crushed garlic. Pour the above mushroom sauce over the chicken, plus 3 tablespoons of sour cream. Taste the salt and pepper sauce and add more if necessary. Bring everything to a boil and simmer for another 20 minutes. At the end, we add beaten eggs as for omelette + remaining sour cream + finely chopped greens. Let it boil for two more minutes and turn off the heat.

It is eaten with polenta.

Video: Gorgeous Monastery in Germany and Kids Chasing Chickens


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