Description
Chicken and prunes is a classic!
Ingredients
-
The chicken legs
4 piece
-
Prunes
10 piece
-
Mushrooms
10 piece
-
Shallots
10 piece
-
Olive oil
3 Tbsp
-
Mustard
0.5 Tbsp
-
Brown sugar
1 Tbsp
-
Puree tomato
2 Tbsp
-
Beer
150 g
-
Broth
150 g
-
Corn grits
2 Tbsp
-
Lemon juice
2 Tbsp
-
Bay leaf
2 piece
-
Parsley
2 Tbsp
-
Salt
-
Black pepper
Cooking
Remove the skin from the chicken legs and put in a saucepan with the prunes and Bay leaf.
Peel onions, if onions are large, cut in half. My mushrooms. Fry the onion in olive oil for 5 minutes, add the mushrooms and continue to fry for another 5 minutes.
The mushrooms and onions add sugar, mustard, tomato puree, beer and chicken broth.
The sauce covered the chicken and simmer 30-40 minutes.
Separately mix the corn flour with lemon juice and tablespoon cold water and add to the chicken.
Turn off the oven and give the dish to infuse for 10 minutes. Before serving remove Bay leaf and add the parsley. BON APPETIT!
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