- 1 WHOLE CHICKEN, cut in four
- 200 GRAM MUSHROOMS, cut
- 1 ONION, chopped
-
1 CUP OF RED WINE
- 2 BAY LEAVES
- 1 TSP THYME
- 4 TBSP FLOUR
- 1/2 CUP
CREAM
- 8 TBSP BUTTER
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- 300 GRAM MUTTON, in cubes
- 1 ONION, chopped
- 1 LEMON, juice and rind
- 2 EGGS
- 500 GRAM SPINACH, chopped
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Fry the onion
in 2 tablespoons butter for 3 minutes; add the mushrooms and fry 3 minutes
more. Take them out and add 2 tablespoons butter. Fry the chicken parts in
here until they are brown. Add the wine, the bay leaves, the thyme, onion,
mushrooms and salt and pepper to taste and bring to the boil. Simmer for 20
minutes. In a separate pan, melt the remaining butter and dissolve the flour.
Heat for 2 minutes and stir well. Take the chicken out of the wine and keep it
warm. Add the wine mixture and the cream to the flour and bring to the boil,
stirring well. Simmer for 1 minute. Serve the sauce with the chicken.
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Fry the
mutton cubes on all sides, add a cup of water and salt and pepper to taste
and simmer for one hour. In the meantime, stir fry the onion three minutes,
add the spinach and heat until it has slightly boiled down. Spoon the meat
into an oven dish, and the spinach mixture on top. Beat the eggs with the
remaining mutton broth and the lemon juice and rind and pour this over the
spinach. Bake 20 minutes at 180 degrees Celsius.
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