This recipe is all you need to turn the chicken into a very tasty dish, ideal for the weekend table.
2 kg chicken legs
4 teaspoons flour soup
1 teaspoon soup e.p. olive oil
1 teaspoon butter soup
2 long onions, cut into cubes
250 gr. mushrooms
3 cloves garlic, crushed
2 teaspoons tomato pulp soup
250 ml white wine
a few sprigs of thyme
2 bay leaves
600-800 ml chicken broth
2-4 teaspoons. cornmeal soup
1 handful of parsley, finely chopped
salt, black and white pepper
For the puree
1.5 kg of potatoes
50 ml sour cream
50 gr. salted butter
50 gr. grated parmesan, plus extra for serving
Preheat the oven to 160 ° C in air. Put the chicken pieces in a large bowl, season well with salt and pepper and mix lightly with the flour. Heat the oil in a large, heavy saucepan and sauté the chicken in batches on all sides until golden brown. Add a little oil if necessary and remove to a plate.
Add the butter and onions to the oil and fry for 5 ‘, then add the mushrooms and fry for another 5’. Stir in the crushed garlic and tomato paste. Pour the wine and cook until reduced by half.
Add the chicken again to the pan with the herbs. Fill with enough broth to cover the chicken. Put the lid on, transfer to the oven and cook for 1 hour. Remove the lid from the chicken and cook for another 20-30 ‘or until the sauce thickens slightly and the chicken is tender.
Season well. When the chicken is almost ready, boil the potatoes in plenty of well-salted water in a large saucepan for 15΄-20΄ or until very soft. Drain well. Turn our potatoes back in the pot and mash together with the sour cream and butter.
Season well with white pepper and a little salt and grate a little more cheese, sprinkle with parsley and serve.
This article was originally published on: https://www.olivemagazine.gr/