Chicken
\nwith vegetables is a staple dish in rural areas. It is also a dish offered at
\noutdoor peasant festivities, for which we have a host of varieties. In a
\ncookbook published more than sixty years ago, I came across such a recipe, in
\nturn taken over from an older book, written in the ancient language.<\/p>\n
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The
\nhome-grown chicken, naturally fed, had to be severed in several pieces. In a
\nlard-greased pot, a layer of finely-chopped onion was laid, which also
\ncontained a couple of peeled tomatoes. As soon as the onion became tender, it
\nwas quenched in thick tomato sauce or tomato juice. Added to that were the
\npieces of severed chicken, as well as a couple of thin bell pepper slices, dill
\nand parsley leaves, finely-chopped. Salt to the taste was also added, as well
\nas a hot pepper, to spice up the dish. Everything was simmered in water, on the
\ncooker or on glowing embers, if the chicken-and-vegetables dish was cooked
\noutdoors.<\/p>\n
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Ragout
\nis a variety of the chicken and vegetables, prepared with garlic. For that, we
\nneed a chicken, several drumsticks or the lower part of the drumsticks, two
\nonions and several garlic cloves. We also need a couple of tomatoes or tomato
\njuice, oil, a little bit of white wine and one bay leaf. Pepper, thyme, one
\nparsley bunch and salt are also needed for the preparation of the ragout.<\/p>\n
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\n
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Sever
\nthe chicken in appreciably large pieces. Wash and drain them, then use a pan or
\na tin kettle to parch them in oil. Slightly saut\u00e9 the onion in oil,
\nJulienne-cut, then add the tomatoes, cut into cubes, or the tomato juice. Also,
\nadd one thyme sprig, one bay leaf and several pepper grains. Put the saut\u00e9ed
\nonion and tomato mix in a pot. Also add the other ingredients, as well as the
\nparched chicken. Add water or a glass of wine, if the case. Allow everything to
\nsimmer, until the sauce thickens. The ragout usually goes with a serving of
\npolenta and pickles.<\/p>\n
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\n
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Another
\nvariety of the peasant, chicken-based dish is a manorial one, where the chicken
\nis combined with cauliflower. To cook that, we need a chicken, a glass of cream
\nand lemon rind. Ingredients also include several tablespoons of flour, one
\nbunch of parsley and one head of cauliflower.<\/p>\n
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\n
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Remember
\nthat this is a manorial dish, so we need to sever the chicken in pieces and
\nparch them in butter. Add a little bit of soup and allow it to simmer. A couple
\nof tablespoons of flour are also parched in butter, to make the roux. Dilute
\nthe roux with a little bit of soup poured over the chicken pieces. Separate the
\ncauliflower into florets, then put them to the boil for about half an hour,
\ntogether with the chicken pieces. When boiling is about to end, sprinkle the
\ngrated lemon rind and add salt to the taste. As soon as the dish has been
\nplaced in saucers, pour a little bit of cream on top, then add minced parsley
\nleaves. <\/p>\n
\n
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Enjoy!
\nPoft\u0103 bun\u0103!<\/p>\n
\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken-based dishes vary extensively across regions of Romania<\/p>\n","protected":false},"author":125,"featured_media":174991,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[],"coauthors":[],"class_list":["post-174990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show"],"acf":[],"yoast_head":"\n