45 min Main Ingredient: Chicken Cuisine: JewishCooking: 45 minutes Start to finish: 1 day min
2 chicken briskets
a small bouquet of herbs(basil,thyme and marjoram)
1 onion peeled and cut in rolls
6 mushrooms without stalk
a handful of cubed carrot and peas
2 tsp mustard
1/2 tsp sugar
1 1/2 tsp salt
1/4 tsp pepper
1/3 glass olive oil
1 glass white dry wine
1 glass of soy cream
Step 1Prepare the briskets by pounding them gently. Season with salt and pepper, and slather with some mustard.
Step 2Slit the tops of the mushrooms and then add some salt and mustard. The the onions into rolls.
Step 3Heat the oil in the frying and add the herbs. Switch the heat to medium. Then add the mushrooms and the onion. Fry them until brown. Take them out of the pan, and set aside.
Step 4Put the briskets into the pan at lower heat. Cook for five minutes on both sides. Pour in half of the wine.
Step 5Wait until the wine vaporizes and then add half a glass of water. Cook the chicken until they turn gold. Take out the chicken and set aside.
Step 6Add the soy cream into the remaining wine in the pan, and start mixing until the cream thickens.
Step 7Boil the carrots and the peas.
Step 8Serve the chicken with the boiled vegetables and the wine cream sauce. Top with mushrooms and onions.