Description
Honestly... making this dish with caution... yet the combination is unusual, even more unusual (for me at least). But! The taste exceeded all expectations, it's something unique... the chicken is impregnated with a light acidity, with a side dish of millet porridge. Very, very, very bad! Verdict: the dish is not last on our table!:-) Source of recipe ideas: the magazine "School of Gastronome".
Ingredients
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Chicken
600 g
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Millet
100 g
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Sauerkraut
150 g
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Onion
2 piece
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Vegetable oil
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Salt
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Butter
Cooking
Chicken breast cut into large pieces, salt and fry in vegetable oil until Golden brown, then place on a separate plate.
Millet wash, pour 1 Cup of boiling water and cook on medium heat for 7-10 minutes. The remaining water to drain.
Onion cut into half rings and fry in a pan in which we fried the chicken.
Cabbage press, add to the onions and simmer for about 5-7 minutes, then remove to a separate dish.
In a saucepan put layers: 1/2 a piece of wheat, a little butter, chicken pieces, cabbage, millet and remaining butter.
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Reduce the heat, cover the saucepan with a lid, if necessary add a little water and simmer for about 30-40 minutes. Bon appetit!
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