- 8 CHICKEN DRUMSTICKS
- 1 LEEK, in slices
- 3 TBSP BALSAMIC VINEGAR
- 1 TOMATO, chopped
- 1 CUP WHITE WINE
- 1 TBSP MUSTARD
- 4 TBSP CREAM
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- 500 GRAM MINCED BEEF
- 1 EGG
- 1 TSP PAPRIKA POWDER
- 4 TBSP BREAD CRUMBS
- 1 ONION, chopped
- 200 GRAM MUSHROOMS, sliced
- 1 LARGE CAN BROWN BEANS
- 2 TBSP FLOUR
- 1 GLASS RED WINE
- 6 POTATOES, peeled
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Stir fry the leeks for a few minutes. Add the chicken,
white wine, vinegar and salt and pepper to taste and simmer for half
an hour. Take the chicken out and reduce the sauce on high heat. Stir
in the cream and mustard, pour the sauce over the chicken and arrange
the tomato on the sides.
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Mix the minced beef with the egg, 2 tablespoons bread
crumbs, the paprika powder and pepper and salt to taste and form 30
small balls. Stir fry them 5 minutes, add onion and mushrooms and stir
fry 5 minutes more. Add the flour and the wine, stir and simmer for
3 minutes. Add the beans. Put this mixture in an oven dish. Cook the
potatoes 7 minutes, slice them and arrange them on top of the beans.
Distribute the rest of the bread crumbs over the potatoes and bake this
40 minutes at 180 degrees Celsius.
On the 3rd of
October 1574,
the month long siege of Leiden (Zuid-Holland) by the
Spanish
ended. Water was released on the land around the city to facilitate this
process. People eat herring and carrot stew. Click on culinary calendar for more
links between cooking and worldwide history.
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