Description
Very interesting recipe for cooking chicken. My husband was taught to do the chef one of the restaurants of Bodrum. The dish known in Turkey but not everywhere. If I am not mistaken - it came from the East of Turkey. Meat stewed in own juice with addition of large amounts of onions. Most interesting, in the end remains soft juicy chicken, and the onions evaporates, leaving the flavor. Come in and try it.
Ingredients
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Chicken
1 kg
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Onion
8 piece
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Salt
Cooking
To begin, salt the chicken. You can take any part of it. We had legs, wings, anything else out there, everything started to move. Cut the onions finely. Onions need a lot, that's the beauty of dishes. Put all in large pot (we have 4 liters), a little dosolit. All mix to the onions mixed with the bird.
Close the lid tightly (who has a pot of clipso kontrol, or something from this series, just fine, for meat and poultry is it). Forget about 15 minutes.
Now open the lid, or if you used a special pan, as I have in the previous picture, you first need to let off steam, and then open and stir. All the cover we no longer need. In the picture you can see that there is a lot of liquid.
Continue to simmer the chicken after another 10 minutes we have more of the liquid, mix again. Now let the bird cooked to evaporate all the liquid, which will take approximately 30 minutes. Can a little liquid to keep it tasty, as the sauce will become. In the end the chicken should be extinguished in 1 hour.
The bird is ready. The bow disappeared, leaving only a small sediment at the bottom of the pan. We left some of the liquid, as filed to garnish the risotto. Can bring to the table.
And this is my portion.
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