- 1 WHOLE CHICKEN, cut in four
- 200 GRAM MUSHROOMS, cut
- 1 ONION, chopped
- 1 CUP OF RED WINE
- 2 BAY LEAVES
- 1 TSP THYME
- 4 TBSP FLOUR
- 1/2 CUP CREAM
- 8 TBSP BUTTER
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Fry the onion in 2
tablespoons butter for 3 minutes; add the mushrooms and fry 3 minutes
more. Take them out and add 2 tablespoons butter. Fry the chicken parts
in here until they are brown. Add the wine, the bay leaves, the thyme,
onion, mushrooms and salt and pepper to taste and bring to the boil.
Simmer for 20 minutes. In a separate pan, melt the remaining butter
and dissolve the flour. Heat for 2 minutes and stir well. Take the chicken
out of the wine and keep it warm. Add the wine mixture and the cream
to the flour and bring to the boil, stirring well. Simmer for 1 minute.
Serve the sauce with the chicken.
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Fry the mutton cubes
on all sides, add a cup of water and salt and pepper to taste and simmer
for one hour. In the meantime, stir fry the onion three minutes, add
the spinach and heat until it has slightly boiled down. Spoon the meat
into an oven dish, and the spinach mixture on top. Beat the eggs with
the remaining mutton broth and the lemon juice and rind and pour this
over the spinach. Bake 20 minutes at 180 degrees
Celsius.
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