Chicken from the monastery
Monastery Chicken: A Traditional Delicacy
Monastery chicken is a classic Romanian recipe that combines the intense flavors of tender chicken with a rich and creamy sauce, perfect to be enjoyed alongside a serving of polenta. This recipe will bring a touch of tradition into your kitchen and will surely impress any guest. Let's get started!
Total preparation time: 1 hour
Number of servings: 4
Ingredients:
- 500 g chicken meat (preferably thighs or breast, according to preference)
- 150 g mushrooms (champignon or forest mushrooms for a more intense flavor)
- 300 ml cooking cream
- 1 medium onion
- 3 garlic cloves
- 3-4 slices of smoked bacon (or any other smoked meat, such as lard or sausages)
- 1 egg
- 200 ml chicken broth (or water, but broth will add more flavor)
- 150 ml sweet white wine (a quality wine will enhance the flavors)
- 2 tablespoons butter
- Salt, pepper, paprika, thyme (fresh thyme is ideal)
- Fresh chopped parsley for garnish
Instructions:
1. Preparing the Chicken: Cut the chicken meat into smaller pieces (about 4-5 cm each) and generously season them with salt, pepper, paprika, and thyme. This spice mix will give the chicken a deep and tasty flavor.
2. Browning the Chicken: In a skillet, melt a tablespoon of butter over medium heat. Add the chicken pieces and brown them on all sides until golden. This step is essential to seal in the juices and achieve a tender texture.
3. Deglazing with Broth: Once the chicken is browned, pour 100 ml of hot broth over it. Cover the skillet and let it simmer on low heat for 10-15 minutes, until the meat is nearly cooked.
4. Preparing the Sauce: In another skillet, add the remaining butter and the sliced bacon. When the bacon becomes crispy, add the finely chopped onion and garlic cloves. Sauté until the onion becomes translucent, then add the sliced mushrooms. Let them sizzle for a few minutes.
5. Deglazing the Skillet: Deglaze the mushroom mixture with the white wine and the remaining broth, stirring well to lift the flavors from the bottom of the skillet. Let it boil for a few minutes until the sauce reduces slightly and becomes a bit more concentrated.
6. Combining Ingredients: Transfer the chicken pieces to a baking dish, then pour the mushroom and bacon sauce over them. Cover with 150 ml of cream, ensuring that the chicken is evenly covered.
7. Baking: Preheat the oven to 180°C and let the dish bake for 15-20 minutes. The chicken will absorb the flavors of the sauce and become extremely tender.
8. Finalizing the Sauce: In a bowl, beat the egg with salt, pepper, thyme, and the remaining cream. Once the chicken is done, pour this mixture over it and let it bake for another 5 minutes, to coagulate the egg and create a creamy sauce.
9. Serving: Monastery chicken is served hot, alongside slightly salted polenta and garnished with fresh chopped parsley. This is the perfect combination that blends textures and flavors.
Practical tips:
- If you want an even richer sauce, you can add a tablespoon of flour to the mushroom mixture before deglazing with wine.
- Instead of bacon, you can use other types of smoked meat, such as sausages or smoked belly, for a different flavor.
- Make sure to use quality chicken broth to intensify the flavors of the dish.
With this monastery chicken recipe, you will bring a touch of tradition and authentic taste to your meals. Enjoy every bite and savor the recipe!
Ingredients: 500 g chicken, 150 g mushrooms, 300 ml sour cream, 1 onion, 3 cloves of garlic, 3-4 slices of smoked bacon (or any type of smoked meat), 1 egg, 200 ml broth, 150 ml sweet white wine, 2 tablespoons butter, salt, pepper, paprika, thyme, parsley
