Description
In the original recipe this dish is prepared with quail. In General, this recipe is perfect to cook a wild bird. But, in the absence, I was chicken and was very pleased.
Ingredients
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Berry sauce
2 Tbsp
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Chicken thigh
1 kg
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The Apium graveolens Dulce
1 piece
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Onion
1 piece
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Garlic
3 tooth
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Cherry tomatoes
10 piece
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Vegetable oil
2 Tbsp
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Forest nuts
10 piece
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Rosemary
1 piece
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Vinegar
2 Tbsp
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Juniper
6 piece
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Salt
0.5 tsp
Cooking
In the original recipe for used the breast and legs of quail. If no, take the chicken drumstick or thigh, cut into pieces. Sprinkle with "needles" of rosemary, sprinkle with vinegar and let marinate in the refrigerator for 1 hour.
Marinated meat dry with a paper towel, put on the hot pan with vegetable oil and fry on both sides until it will turn brown.
Cut onion into half rings, celery strips, leave garlic cloves whole.
Put the celery, onion and garlic to the chicken. Add the juniper berries and salt. Fry all, stirring or shaking the pan, 5 minutes.
Add the tomatoes, stir fry for another 5 minutes.
Take the cranberry sauce D arbо.
Add cranberry sauce.
Put the hazelnuts, mix everything together, disconnect the fire, cover with a lid and leave for 5 minutes.
Served hot. Bon appetit!
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