Chicken Sauté with Prunes
10'
20'
easy
4
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Thigh Fillet
650 γρ. Φιλέτα Μπούτι Κοτόπουλο MIMIKOS
1 κρεμμύδι μικρό ψιλοκομμένο
½ πράσο ψιλοκομμένο
30 γρ. ελαιόλαδο
1 κλαδάκι θυμάρι
1 μήλο καθαρισμένο (κομμένο σε μικρά καρέ)
50 γρ. κονιάκ
50 γρ. μαυροδάφνη
|
200 γρ. ζωμό κότας
10 αποξηραμένα δαμάσκηνα & βερίκοκα
10 κάστανα βρασμένα
10 γρ. βούτυρο
λίγο σχοινόπρασο για το γαρνίρισμα
αλάτι
πιπέρι
Για το σερβίρισμα:
πουρέ πατάτας
Ingredients
200 g chicken stock
10 dried plums & apricots
10 boiled chestnuts
10 g butter
some chives for garnish
salt
pepper
For serving:
mashed potatoes
650 g MIMIKOS Chicken Thigh Fillet
1 small onion, finely chopped
½ leek, finely chopped
30 g olive oil
1 sprig of thyme
1 apple, peeled (cut into small squares)
50 g cognac
50 g black laurel
Preparation
Cut the chicken thigh fillets into bite-sized pieces.
Heat olive oil in a deep skillet with a thick bottom. Over high heat, brown the chicken pieces on all sides for 2-3 minutes per side.
Add the onion, leek, and thyme, and sauté for 2-3 minutes until they become translucent. Add the apple and sauté for an additional 2 minutes.
Add the dried fruits and boiled chestnuts. Sauté for 2 minutes.
Deglaze the pan with cognac and allow it to evaporate completely. Add the black currant wine and chicken broth, and simmer for 15 minutes over medium heat until the chicken is cooked and the sauce thickens slightly. Season with salt and pepper.
If desired, add a piece of cold butter (about the size of a walnut) to shine the sauce. Shake the pan to melt the butter with the heat from the ingredients. Garnish with finely chopped chives.
A recipe by Argiro Barbarigou.
For more information, you can follow the link >>
watch the recipe video
