Chicken a la varius (Pullus varianus)

Submitted by enr on 22 May 2009
1.5 kg chicken, cut into portions
salt, pepper
4 tbsp olive oil
2 tbsp garum or Asian fish soy sauce
150 ml intense white wine (in the original - Greek Retsina wine)
1 stalk leek, chopped fine rings
2 sprigs of coriander and savory
1 cup pine nuts, toasted and chopped
50 ml milk (warm)
whites of 2 eggs
Chicken pieces are washed and dried. Rubbed sparingly with salt and pepper, and fry over high heat in olive oil. In the mortar is crushed savory and coriander, make wine, fish sauce, put it cut into thin ribbons and leeks all pour over chicken. Kotlonat immediately be reduced or, if necessary, the pan is pulling a bit of fire to stop boiling. Stew on low heat 45 minutes. Separated 1 cup from the resulting broth, it put finely chopped whites, chopped nuts and warm milk. The resulting thick sauce poured over chicken or served separately. * Portions can sprinkle with chopped egg yolks.
0 users
22 May 2009
Mark Gavin Marcus Gavius ​​Apicius


Jump its amazing! Where are these recipes? Very original.

recipes are 2000 gogishni:-) see here http: // www. receptite. com / forum / viewtopic. php? t = 573 But you're right - very interesting!

Again admire the incredible recipes Marcus Gavius ​​Apicius. Thank you, Raleigh, efforts that you make to us and translate podnesesh tezfantastichni dishes!

just wondered what those coins for sprinkling does it proved YOLKS lol