Traditional recipes

Monastery chickens

Monastery chickens

If there's any food that's better than this, let me tell you, I don't know.
It's the second time I do it, the first time I didn't take pictures.
I browsed the recipes from Sidy and Miha, but they both took the recipe from Radu Anton Roman. I did not put kaiser, (I forgot: - ??).

Thanks a lot!

  • butter (40-50gr.)
  • a chicken (from which I just stopped the breast)
  • two large onions
  • a box of sliced ​​mushrooms
  • 100 ml white, sweet wine
  • 5-6 cloves garlic
  • 200 ml of sour cream
  • two eggs
  • salt
  • pepper
  • putina boia iute
  • thyme
  • a good handful of green parsley leaves

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Monastery chickens:

Cut and wash the chicken pieces well. Season with salt, pepper and paprika.

Melt the butter in a saucepan, put the chicken pieces and brown them nicely.

Pour a cup and a half of water, put the lid on and let it boil over low heat.

Separately cook in a julienned onion pan, until it takes on a beautiful color. Drain the mushrooms and add them over the onion. Let it simmer for 2-3 minutes, stirring, then add the wine and let it boil for 5 minutes.

Put the mushrooms in the pan over the chicken, add the crushed garlic, thyme and cook them together for another 10 minutes (over the 30 in which the chicken was boiled).

Lightly beat whole eggs, add sour cream and chopped parsley, take the pan off the heat and add the mixture.

Homogenize and put back on the fire to boil two more. See if you need more salt, pepper or garlic.

Put it on a polenta, if you haven't already: P.


Monastic chickens

The news that I became a Real Chef made me very happy, then the place of joy was taken by anxiety & # 8230 How to make the lasagna recipe, which I proposed in the first stage of the competition, in the round Pyroflam bowl? Make her look like food or cake? :)) Then when I found out that we can cook in the pot any recipe my whole universe turned upside down & # 8230No recipe seemed to me worthy of this dish so beautiful, white and shiny.

Until one fine morning, when I drank a healthy coffee, I made up my mind and decided to go into the kitchen and do what I know best: to cook in Moldovan. To make a delicious recipe, rich in calories, that will leave your mouth watering and that will make you think constantly: isn't it ready?

And I decided: let it be a monastery chicken, because it is not in vain that it is in a place of honor in Radu Anton Roman's collection of recipes. I didn't have chickens or wild mushrooms, I adapted the quantities here and there, but in the end I managed what I set out to do: a fabulous food, a sensational combination of chicken, mushrooms and cream. topped with spicy greens, garlic and a splash of wine.

200 g fresh mushrooms
75 g kaiser
5 green onions (only the white part and a little of the green one)
50 ml white wine
50 g butter
4 cloves of garlic
salt and pepper
Paprika
thyme
3 tablespoons sour cream
1 or

Because I didn't have chicken, but I had some chicken wings and a back in the freezer, I made a clear chicken soup, which I used to prepare this recipe, instead of water.

Put the bowl on the fire and melt some of the butter. Add the meat, which I seasoned with salt, pepper and paprika. We lightly brown it on all sides. Put the soup enough to cover the meat, then put the dish in the oven for about half an hour, during which time we will take care of the rest of the ingredients.

Melt the remaining butter in a pan and add the striped kaiser.

Stir and fry the kaiser until the fat melts. Add the chopped onion and sauté until soft,

then add the washed and sliced ​​mushrooms.

After the mushrooms have softened a little, pour the wine and add a little more soup. Add salt and pepper to taste and add the thyme and crushed garlic.

Remove the Pyroflam dish from the oven and pour the mushroom sauce over the meat. Put it back on the fire and let it boil, covered with a lid.

.You have to resist the smell coming out from under the lid, only about 20 minutes, during which time we will beat the egg with a little salt, pepper and cream. We also prepare the greens, to have them at hand, ready washed and finely chopped.

Pour the cream sauce into the bowl, over the meat, bring a few more boils and sprinkle with greens.

Serve hot with polenta.

And as Radu Anton Roman & # 8230 used to say & # 8222Itâ & # x20AC; & # x2122; s hard not to throw yourself, crazy, with polenta at all, into this sophisticated goodness & # 8221


Monastic chickens

The news that I became a Real Chef made me very happy, then the place of joy was taken by anxiety & # 8230 How to make the lasagna recipe, which I proposed in the first stage of the competition, in the round Pyroflam bowl? Make her look like food or cake? :)) Then when I found out that we can cook in the pot any recipe my whole universe turned upside down & # 8230No recipe seemed to me worthy of this dish so beautiful, white and shiny.

Until one fine morning, when I drank a healthy coffee, I settled my thoughts and decided to go into the kitchen and do what I know best: to cook in Moldovan. To make a delicious recipe, rich in calories, that will leave your mouth watering and that will make you think constantly: isn't it ready?

And I decided: let it be a monastery chicken, because it is not in vain that it is in a place of honor in Radu Anton Roman's collection of recipes. I didn't have chickens or wild mushrooms, I adapted the quantities here and there, but in the end I managed what I set out to do: a fabulous food, a sensational combination of chicken, mushrooms and cream. topped with spicy greens, garlic and a splash of wine.

200 g fresh mushrooms
75 g kaiser
5 green onions (only the white part and a little of the green one)
50 ml white wine
50 g butter
4 cloves of garlic
salt and pepper
Paprika
thyme
3 tablespoons sour cream
1 or

Because I didn't have chicken, but I had some chicken wings and a back in the freezer, I made a clear chicken soup, which I used to prepare this recipe, instead of water.

Put the bowl on the fire and melt some of the butter. Add the meat, which I seasoned with salt, pepper and paprika. We lightly brown it on all sides. Put the soup enough to cover the meat, then put the dish in the oven for about half an hour, during which time we will take care of the rest of the ingredients.

Melt the remaining butter in a pan and add the striped kaiser.

Stir and fry the kaiser until the fat melts. Add the chopped onion and sauté until soft,

then add the washed and sliced ​​mushrooms.

After the mushrooms have softened a little, pour the wine and add a little more soup. Add salt and pepper to taste and add the thyme and crushed garlic.

Remove the Pyroflam dish from the oven and pour the mushroom sauce over the meat. Put it back on the fire and let it boil, covered with a lid.

.You have to resist the smell coming out from under the lid, only about 20 minutes, during which time we will beat the egg with a little salt, pepper and cream. We also prepare the greens, to have them at hand, ready washed and finely chopped.

Pour the cream sauce into the bowl, over the meat, bring a few more boils and sprinkle with greens.

Serve hot with polenta.

And as Radu Anton Roman & # 8230 used to say & # 8222Itâ & # x20AC; & # x2122; s hard not to throw yourself, crazy, with polenta at all, into this sophisticated goodness & # 8221


Pui monastery at the Radu Anton Roman

The first time, I saw this recipe prepared by Radu Anton Roman himself, many years ago, in the weekly show he had on a certain TV station. At that time, there was no blog and not even the intention to open it, but I remember how much I was fascinated by the recipe and the passion put into preparing it. I wrote it down nicely in a notebook and, with the thought of preparing it at some point, I put the notes well. I forgot about them and the recipe, of course. But I remembered, about a year ago, when I flipped through a book with Radu Anton Roman's recipes. This time, I swore to prepare the wonder at a meal with several guests, guests passionate about Romanian cuisine. The opportunity came a week ago and I thought I would share the result with you. A fabulous, tasty and surprising result, with a & # 8220sin & # 8221 but: it is quite difficult.

I mean, no matter how much I went to the quantities of butter and sour cream, a very satisfying dish came out, which necessarily requires some pickles and a glass of dry wine (although, I admit, the master recommends a semi-sweet wine for the monastery chicken) . Let's face it, in Radu Anton Roman's recipe sour cream is measured with & # 8220ulcica mare & # 8221, the chicken had to be from the yard, fat (not from the supermarket), and if I had respected the proportions exactly, I should have put a packet of butter. All in all, the combination of chicken, mushrooms, wine and sour cream, scented with dill, parsley and thyme, is sensational, so I highly recommend the Radu Anton Roman monastery chicken.

As for the ingredients, the recipe called for wild mushrooms, but I didn't have any, so I put some mushrooms and pleurotus. However, it is important not to put canned mushrooms, but fresh ones. Then, as I needed several servings, I combined a large whole chicken with a tray of chicken hammers. You adjust, however, the quantities as needed!

Ingredients (for 12-14 servings):
& # 8211 whole chicken 1 pc. (2 kg)
& # 8211 chicken hammers 6 pcs. (700 g)
& # 8211 mushrooms mushroom 400 g
& # 8211 pleurotus mushrooms 400 g
& # 8211 afumatura (kaizer) 400 g
& # 8211 onion 4 pcs. (380 g)
& # 8211 white wine (recipe recommends a sweet wine) 300 ml
& # 8211 butter (62% fat) 100 g
& # 8211 garlic 12 puppies (25 g)
& # 8211 paprika 1 tablespoon grated
& # 8211 dried thyme 1 tbsp
& # 8211 dill and parsley 1 medium each
& # 8211 sour cream 400 g
& # 8211 eggs 3 pcs.
& # 8211 celery leaves (I put 2 stems)
& # 8211 salt, pepper

Cut the whole chicken (cleaned and washed) into pieces: thighs, chest, wings and back. Boil, in 500 ml of water, the back (including the neck and tart, if any). Be sure to froth until no more foam forms, then simmer over low heat with the pot half-covered. The rest of the chicken, ie the pieces for the steak, plus the hammers taken separately, give them a little salt and pepper, as well as paprika. Preheat the oven to 190 degrees Celsius.

In a large pan, melt 70 g butter and brown, in turn, the spicy chicken pieces. As you take them out, place them in a deep pan or large dish of embarrassment. Meanwhile, when the chicken back has boiled well, take it out on a plate and keep the chicken soup hot. Put the hot chicken over the browned chicken pieces (enough to cover them) and put the tray in the oven. Leave for about 30 minutes. Meanwhile, melt the remaining butter (30 g) and cook the onion (sliced). If you put celery stalks, it's time to add them over the onion (if you put leaves, sprinkle them at the end, with dill and parsley). Add the kaizer, stick. Leave for a few minutes, stirring often.

Put the mushrooms (cleaned, washed and sliced). After a few minutes (during which time the mushrooms soften a little), quench with wine and the rest of the hot soup and add the dried thyme.

Remove the meat from the boiled back and place it in the mushroom sauce. Add the garlic passed through the press. Season the salt and pepper sauce and, after the 30 minutes in the oven, pour it into the pan, over the chicken. Put the tray back in the oven and leave the chicken for about 30 minutes. At the end of the time, the chicken should be very well penetrated.

In a bowl, beat the sour cream with eggs, a pinch of salt and pepper. Pour the mixture over the chicken, sprinkle with dill and parsley (chopped) and, ready !, the monastery chicken is just right.

Serve it to the guests with polenta and pickles.

Calories: 242 kcal / 100 g (the portion has, depending on the size, between 780 and 905 kcal).


Cut the chicken into smaller pieces, season with salt, pepper, thyme, paprika and brown in a tablespoon of butter. When the steak is browned, quench it with 100 ml of hot soup, put it in a tray and put it in the oven on low heat, for 10-15 minutes, to penetrate.

The smoked meat is cut into thin slices and put in a pan with finely chopped onion and a tablespoon of butter.

Cut the mushrooms into slices and mix with the smoked onion and onion. Let it sizzle a little and quench with wine and the rest of the soup - the fragrant idea of ​​a sauce appears.

The steak in the oven is now tender so it can be drowned in the sauce, and 150 ml of sour cream is poured on top. Leave the tray in the oven for another 15-20 minutes, then straighten the food with the following sauce: beaten egg with salt, pepper, thyme, chopped parsley and mix with the rest of the cream.


Monastery chicken with smoked and sour cream

The recipe for monastery chickens It is one of the tastiest dishes you can make with chicken. The combination of chicken with sm & acircnt & acircnă, baked, flavored with garlic and smoked is extremely tasty and filling.

The monastery chicken It goes very well with polenta or potatoes, but can also be served simply. It is made easy, and at the end it is browned a little in the oven, so that the sauce thickens and the meat gets a crispy crust.

For this recipe you can use purchased chicken or country chicken and you can adjust the quantities according to how much you want to get out. You can put all or half of the chicken, in which case you will halve the quantities for the other ingredients as well.

  • 1 chicken
  • 400 g Champignon mushrooms
  • 2 onions
  • 2 eggs
  • 150 g smoked
  • 400 g fat cream
  • 3-4 tablespoons oil
  • 2 cloves of garlic
  • thyme
  • fresh parsley
  • salt
  • pepper
  • 1 teaspoon paprika

Put a little oil in a pan and fry the chicken pieces on all sides until they get a brown crust. Put 500 ml of hot water for the chicken pieces, add the spices and let it boil with the lid on for half an hour.

After the chicken is half cooked, turn off the heat and take care of the sauce. Put in a pan a little oil, chopped onion and diced smoke and cook over medium heat for 5 minutes. Add the crushed garlic and sliced ​​mushrooms. When the mushrooms have hardened, turn off the heat.

In a bowl, mix the cream with the eggs and mix well. This will be the chicken sauce.

In an oven tray, place the chicken pieces, onion mixture, mushrooms and smoked meat. Mix the remaining sauce with the cream and egg mixture and pour everything on top.

Bake for half an hour, until the chicken is browned and the sauce has thickened.

Sprinkle with freshly chopped parsley and serve with polenta or potatoes.


Monastery chicken with smoked and sour cream

The recipe for monastery chickens It is one of the tastiest dishes you can make with chicken. The combination of chicken with sm & acircnt & acircnă, baked, flavored with garlic and smoked is extremely tasty and filling.

The monastery chicken It goes very well with polenta or potatoes, but can also be served simply. It is made easy, and at the end it is browned a little in the oven, so that the sauce thickens and the meat gets a crispy crust.

For this recipe you can use purchased chicken or country chicken and you can adjust the quantities according to how much you want to get out. You can put all or half of the chicken, in which case you will halve the quantities for the other ingredients as well.

  • 1 chicken
  • 400 g Champignon mushrooms
  • 2 onions
  • 2 eggs
  • 150 g smoked
  • 400 g fat cream
  • 3-4 tablespoons oil
  • 2 cloves of garlic
  • thyme
  • fresh parsley
  • salt
  • pepper
  • 1 teaspoon paprika

Put a little oil in a pan and fry the chicken pieces on all sides until they get a brown crust. Put 500 ml of hot water for the chicken pieces, add the spices and let it boil with the lid on for half an hour.

After the chicken is half cooked, turn off the heat and take care of the sauce. Put in a pan a little oil, chopped onion and diced smoke and cook over medium heat for 5 minutes. Add the crushed garlic and sliced ​​mushrooms. When the mushrooms have hardened, turn off the heat.

In a bowl, mix the cream with the eggs and mix well. This will be the chicken sauce.

In an oven tray, place the chicken pieces, onion mixture, mushrooms and smoked meat. Mix the remaining sauce with the cream and egg mixture and pour everything on top.

Bake for half an hour, until the chicken is browned and the sauce has thickened.

Sprinkle with freshly chopped parsley and serve with polenta or potatoes.


Monastery chicken with smoked and sour cream

The recipe for monastery chickens It is one of the tastiest dishes you can make with chicken. The combination of chicken with sm & acircnt & acircnă, baked, flavored with garlic and smoked is extremely tasty and filling.

The monastery chicken It goes very well with polenta or potatoes, but can also be served simply. It is made easy, and at the end it is browned a little in the oven, so that the sauce thickens and the meat gets a crispy crust.

For this recipe you can use purchased chicken or country chicken and you can adjust the quantities according to how much you want to get out. You can put all or half of the chicken, in which case you will halve the quantities for the other ingredients as well.

  • 1 chicken
  • 400 g Champignon mushrooms
  • 2 onions
  • 2 eggs
  • 150 g smoked
  • 400 g fat cream
  • 3-4 tablespoons oil
  • 2 cloves of garlic
  • thyme
  • fresh parsley
  • salt
  • pepper
  • 1 teaspoon paprika

Put a little oil in a pan and fry the chicken pieces on all sides until they get a brown crust. Put 500 ml of hot water for the chicken pieces, add the spices and let it boil with the lid on for half an hour.

After the chicken is half cooked, turn off the heat and take care of the sauce. Put in a pan a little oil, chopped onion and diced smoke and cook over medium heat for 5 minutes. Add the crushed garlic and sliced ​​mushrooms. When the mushrooms have hardened, turn off the heat.

In a bowl, mix the cream with the eggs and mix well. This will be the chicken sauce.

In an oven tray, place the chicken pieces, onion mixture, mushrooms and smoked meat. Mix the remaining sauce with the cream and egg mixture and pour everything on top.

Bake for half an hour, until the chicken is browned and the sauce has thickened.

Sprinkle with freshly chopped parsley and serve with polenta or potatoes.


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