Greek salad
2020-08-13 / test@t
Grilled chicken flambéed in cognac with chanterelles in a creamy sauce
This recipe is very easy to prepare, but most importantly, in my opinion, it is brutally natural: there are chickens (you can use game - quails, partridges), bacon, and grilled, and fragrant chanterelles, which are in season now! : -) And marinade "MAHEEV" will help speed up the process and enrich the tastes of the most delicate gherkin - it's not a shame to apply for a family celebration. This dish reminds me of the Georgian chicken chkmeruli: the same creamy garlic sauce, but our chicken is also enriched with mushroom spirit! It is not bad to serve Georgian shoti flatbread with the dish, adzhika for spicy lovers, and wine, of course: I recommend the classic dry - Tsinandali. … And enjoy: -) Bon appetit!
Ingredients
- chickens (cornice, 400 g) 2 pcs.
- bacon (raw, thin long slices) 4 pcs.
- marinade "MAHEEV" (garlic) 100 g
- corn oil 4 tablespoons
- chanterelles 300 g
- salt to taste
- cream with a fat content of at least 30% 150 ml
- cognac 70 ml
STEP-BY-STEP COOKING RECIPE
Step 1
Prepare chanterelles for frying and quickly fry in the remaining oil (1 tablespoon). Add cream, stir and simmer for 5 minutes. Season with salt and pepper. Add the mushrooms and cream to the chicken saucepan and cook together for another 8 minutes.
Step 2
Remove the chickens from the saucepan, remove the culinary thread. Cut each carcass in half lengthwise and serve along with the mushrooms and the resulting sauce.
See more
