Vinegar chicken

 

Filosoof
  • 8 CHICKEN DRUMSTICKS
  • 1 LEEK, in slices
  • 3 TBSP BALSAMIC VINEGAR
  • 1 TOMATO, chopped
  • 1 CUP WHITE WINE
  • 1 TBSP MUSTARD
  • 4 TBSP CREAM
    •
 
  • 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
    •

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.

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.

This is a recipe from Zuid-Holland. 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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