It's a bit over the top? But where, I just found inspiration in the Antilegs. It is prepared differently than one might expect. That appeals to me. Clearly, that we can find the right recipes in Czech too, it's just that the thighs predominate and I wanted something smaller, more intimate, if you can say that.
Provençal chicken with mushrooms | To jump to France via Australia
| Need: |
- 400 g Upper chicken legs
- 50 g butter > we will use the part under the mushrooms
- 2 lžíce olivového oleje
- 2 červené cibule
- 6 cloves garlic > even with the peel
- 200 ml kuřecího vývaru
- 125 ml bílého vína
- 250 g baby potato > whole and with the peel
- 1 plechovku bílých fazolí
- 1 plechovku chopped tomatoes
- 2 stonky řapíkatého celeru
- 200 g žampionů > in the brown variant
- 2 Bobkov list
- sprig thyme
- 10 g white sugar
Units:
How do you:
- Kuřecí horní stehna osolíme a opepříme. Heat the butter and oil in a saucepan over medium-high heat.

- Fry the chicken like this 10 minutes or golden brown. Remove to a plate.

- We will prepare vegetables with herbs.

- Add the quartered onion to the baking pan, celery stalks cut into pieces, cloves of garlic in the skin, bay leaves and thyme. Vaříme 5 minutes.

- Return the chicken to the pot.

- Add tomatoes...

- ... wine...

- ... vývar, mix and bring to a boil.

- Zakryjeme, lower the temperature slightly and cook 30 minutes.

- Fry the mushrooms in butter.

- Add mushrooms...

- ...bean...

- ...sugar...

- ... and washed baby potatoes in their skins.

- We reduce the temperature to medium low.

- Cover and cook so 20 minutes, nebo dokud brambory nezměknou.

- served.

