Monastic chicken

Monastery Chicken with Polenta: A Flavorful Sunday Dish

Sunday is that special day when the family gathers around the table, and delicious aromas delight our senses. Today, I propose a recipe for monastery chicken, inspired by rich culinary traditions, with a personal twist that makes it even more appetizing. This easy-to-make dish is perfect for delighting the tastes of your loved ones.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4-5 servings

Ingredients:

- 4-5 pieces of chicken thighs (preferably with skin for added flavor)
- 2 large onions, peeled and finely chopped
- 400 g mushrooms, sliced (preferably champignon or oyster mushrooms for a pleasant texture)
- 150 ml white wine (a dry wine will perfectly complement the dish's flavor)
- 300 ml sour cream (a rich sour cream will add creaminess)
- 2-3 tablespoons sunflower oil (or olive oil for a more intense flavor)
- 1-2 tablespoons all-purpose flour (to thicken the sauce)
- A pinch of paprika (for a touch of color and flavor)
- A pinch of mixed pepper
- A pinch of salt
- 1-2 tablespoons chicken seasoning (can be a mix of herbs or a marinade)
- A handful of fresh parsley, finely chopped
- 2-3 sprigs of fresh dill, for garnish
- 1 liter of water (for polenta)
- 300 g cornmeal (high quality for fluffy polenta)

Recipe History:

This monastery chicken recipe has deep roots in the culinary traditions of communities that dedicated their time to cooking with fresh, natural ingredients. It is a dish that reflects not only a love for cooking but also family values, bringing people together around the table. The slow-cooked chicken thighs become tender and flavorful, while the combination with mushrooms and sour cream creates a rich sauce that deserves to be savored with every bite.

Step by Step:

1. Preparing the Chicken Thighs:
- Start by washing the chicken thighs thoroughly. Remove any skin and impurities. Pat them dry with a paper towel.
- Season the thighs on all sides with salt, pepper, and chicken seasoning. This will allow the flavors to penetrate and make them tastier.

2. Cooking the Thighs:
- Heat 2 tablespoons of oil in a wok or deep skillet over medium heat. Add the chicken thighs and fry them on both sides until golden (about 5-7 minutes).
- Pour in a cup of water, cover the wok, and let it simmer on low heat for 30 minutes. This will help tenderize the meat and absorb the flavors.

3. Preparing the Mushroom Sauce:
- In a separate skillet, add the remaining oil and the finely chopped onion. Sauté the onion until it becomes translucent and soft (about 5 minutes).
- Add the sliced mushrooms and cook for a few minutes. Then, deglaze with the white wine and let it simmer for 5 minutes.
- Once the alcohol has evaporated, add the minced garlic and mix well.

4. Final Combination:
- Transfer the mushrooms and wine sauce over the chicken thighs and add 3 tablespoons of sour cream. Season with a little water if needed. Let it simmer on low heat for 10 minutes.
- Finally, mix the remaining sour cream with the flour, and if desired, you can add two whole eggs for an even richer texture. Then, pour the mixture into the skillet, add the chopped parsley, and let it simmer for a few minutes until the sauce thickens.

5. Preparing the Polenta:
- In a large pot, add 1 liter of water with a pinch of salt and bring it to a boil. When the water is boiling, gradually add the cornmeal, stirring constantly to avoid lumps. Let it simmer on low heat, stirring occasionally, for 10-15 minutes until the polenta becomes creamy and consistent.

6. Serving:
- Serve the monastery chicken alongside the polenta, garnishing with fresh dill. You can also add a dollop of sour cream on top for extra flavor.

Serving Suggestions:
This recipe pairs wonderfully with a fresh vegetable salad or assorted pickles. Additionally, a glass of dry white wine will perfectly complement the flavors of this dish.

Calories and Nutritional Benefits:
Chicken thighs are an excellent source of protein, while mushrooms provide fiber and antioxidants. Although polenta is high in carbohydrates, it offers lasting energy. A serving of monastery chicken with polenta contains approximately 600-700 calories, depending on the amount of sour cream used.

Frequently Asked Questions:
1. Can I use chicken breast instead of thighs?
- Yes, but the cooking time will need to be reduced as chicken breast cooks faster.

2. How can I make the sauce spicier?
- You can add chili peppers or spicy seasonings to the mushroom sauce.

3. Is it possible to make gluten-free polenta?
- Yes, you can replace the cornmeal with a gluten-free flour blend, but the textures will be different.

Possible Variations:
- Substitute the mushrooms with zucchini or eggplant for a vegetarian option.
- You can experiment with different types of meat, such as duck or turkey, which pair well with creamy sauces.

This monastery chicken recipe not only offers a divine taste but also an opportunity to create beautiful memories around the table. Enjoy and have a Sunday filled with smiles and deliciousness!

 Ingredients: 4-5 pieces chicken thighs, 2 pieces onion, a pinch of paprika, half a handful of parsley, a pinch of mixed pepper, a pinch of salt, 4 tablespoons sunflower oil, 1-2 tablespoons white flour, 150 ml white wine, 300 ml sour cream, 1 tablespoon chicken spices, 400 g sliced mushrooms, 2-3 sprigs fresh dill.

 Tags:  monastic chicken