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recipes by Newton Xiemenes Junior
Ingredients for four people:
  • 60 gr. dried porcini mushrooms
  • 1 chicken (1.5 kg.)
  • 200 gr. gizzards
  • 100 gr. "Hungarian Salami" by Bechèr
  • 4 tablespoons butter
  • 1 red onion
  • 1 bay leaf, parsley
  • 120 ml. dry white wine
  • Preparation:
    Put the mushrooms to soak in a cup of warm water for half an hour. Then clean and cut them, and filter the water through a sheet of paper towel. In the butter, cook the chopped onion, parsley, bay leaf and chicken cut into small pieces. Once it is all lightly browned, pour in the wine and allow it to evaporate. Add the gizzards, the salami finely chopped, the porcini mushrooms, the filtered water, salt and pepper at will.
    Cook for 30 minutes and serve.

        (edited by Becher)