Description
The recipe for this dish gave me one colleague Donna Emilia :) Now we call this dish - the chicken from Donna Emilia. A paste of pepper is sold in all stores, its in Portugal, used for many dishes, but thanks to the scullion from our site Nadia, I made it myself http://www.povarenok .ru/recipes/show/942 1/ Only, replacing bitter pepper red sweet Bulgarian. Nadia, thank you so much! Now can please home simply divine things :) Chestnuts in ancient times was the main and most widely used starch and containing the product in Europe before the advent of the potato. The taste is reminiscent of chestnut potatoes, only a little denser and sweeter. Recently in a local culinary magazine I read that for this recipe in Portugal decided to do a pheasant.
Ingredients
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Chestnut
1 kg
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Dry white wine
250 ml
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Spices
1 tsp
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Pasta pepper
2 Tbsp
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Garlic
3 tooth
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Chicken
1 piece
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Olive oil
4 Tbsp
Cooking
Prepared the chicken, rinse in cold water to drain. Inside the chicken put finely chopped garlic and aromatic herbs. I am giving the recipe of this mixture, which is sold in Portugal under the name of the weed from the province: (1 part Rosmarinus officinalis (Rosmarinus officinalis), 2 parts lavender, 4 parts savory (lat. Satureja), 4 parts thyme (Thymus vulgaris) ). Put the chicken in a baking dish, pre-coat the pepper paste.
Salt is not necessary, as the paste already contains enough salt. Around the chicken arrange the chestnuts (make sure to defrost!). Pour white wine and olive oil. Put in oven 200*C for 1.5 hours. There is a formula to calculate the time the meat roasting in the oven: 1 hour + 30 min for each kilogram of body weight. So, for example, a chicken weighing 1 kg needs to bake for at least half an hour.
In the process of roasting chicken turn it over and add the wine, if the chestnuts seem to be dry.
Served on the table accompanied by a dry red table wine.
Bon appetit!
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