This is a completely different dish than is normally eaten here, but also delicious and spicy. I have no idea which cuisine I should assign this recipe to.
Dish for 5 people.
I serve it with tagliatelle, but any kind of pasta and also rice can be served with it. Here they also like to eat a foccacia (see side dishes), to dip the sauce with.
Ingredients:
6 chicken thigh fillets
1 small container of diced bacon
1/2 red pepper (stick to half, otherwise it will be really spicy)
250 g mushrooms
250 ml whipped cream
125 ml white wine
4 cloves of garlic
A few sprigs of fresh parsley
Big onion
Butter
Black pepper (freshly ground)
Sea salt
1 tsp dried oregano
1 tsp smoked paprika powder
Some dried chili flakes
200 g peas from the freezer
1 chicken stock cube
1 tbsp flour, with a large head.
Preparation:
Cut the chicken thighs into cubes. I also remove the fat and let it melt in the pan over low heat.
Place all the herbs in a bowl and mix with the chicken thighs.
Now cut the onion into pieces, finely chop the red pepper and press the garlic. Set this aside. Also cut the mushrooms into quarters or slices.
Now fry the chicken thighs in the pan with the fat. Or use butter and oil if that’s easier for you. Remove the chicken, which is not yet fully cooked, from the pan and keep it aside.
Add some new butter to the pan and fry the onions until translucent. Add the red pepper and garlic. Bake some more. Add the bacon cubes and fry until done. Add the mushrooms and fry them too.
Add the stock cube and flour and fry well. The flour needs some time to cook.
Now put the wine in the pan and let the alcohol evaporate. Then immediately add the whipped cream to the pan with a dash of water. Also add the previously fried chicken so that it can continue to cook in the sauce.
Place the lid on the pan and reduce the heat to low. Let it simmer for another 10-15 minutes.
In the meantime, cook the pasta or rice until done.
Now add the peas and parsley and let this simmer until the peas are warm.
If the sauce is very thick, you can thin it with a dash of extra water. If the sauce is too thin, let it cook for a while without the lid over high heat until the sauce has thickened a bit.
Enjoy your meal.
