Chicken in Wine

Ingredients (6-8Servings): 

1 chicken 1.5 - 1.8 kg, 

400 gr. Mushrooms, 

6 medium tomatoes, 

1 large onion, 

100 gr. Olives, 

1-2 cloves of garlic, 

150 ml of dry white wine, 

Olive oil Extra Virgin,  

A bunch of Rosemary leaves, 

1 tablespoon of dry thymes, 

½ teaspoon of fennel / fennel seeds, 

Salt, 

Freshly ground black pepper. 

Directions:1. Cut the chicken into pieces. 2. Put tomatoes in boiling water for 1 minute, then Rinse with cold water. Remove the skin and seeds and cut in cubes. 3. Clean onions and slice in half-circles. Clean garlic and mince finely. Wash the mushrooms, dry with kitchen napkin and slice. 4. Heat oil in a deep pan, cook the chicken pieces over medium heat until they get brown. Take them out of the pan and put aside for a while. 5. Cook onion, garlic and fennel seeds in the same pan over medium heat. When onions get light brown add tomatoes. Set heat to minimum fire and cook for 5-7 minutes. Season with salt and pepper6. Pour the wine and 100 ml of water in pan, put chicken pieces. Cover the cap and cook over medium heat for 15 minutes. 7. Add Olives and Rosemary, set heat to minimum and cook covered for 10-15 minutes 8. Add mushrooms, stir well and cook for another 3-5 minutes. Remove the pan from the fire and season with thyme.

Dear visitor, this recipe is available in Georgian...

Ingredients:               

Chicken liver  400 gr,

Butter         200 gr,             

Sunflower oil         40 ml,             

Carrot         70 gr,             

Onion         70 gr,             

Cream         70 ml,             

Orange         100 gr,             

Coriander         20 gr,            

Ciabatta         120 gr.       

Preparation: Place onions and carrots in a saucepan, pour water so that the products are covered and cook (boil for about 15 minutes). After cooking, transfer to a cool dish with broth in order to cool down. Heat the frying pan, pour oil and add 50 gr of butter, add chicken pluck, add salt to taste, squeeze 40 ml of orange juice 1 minute before roasting and after 1 minute transfer to a cool dish to cool the pluck. After the vegetable and broth mass has cooled, transfer the vegetables into deep dish, add the broth as needed (to get a thick mass of sauce consistency) and mix with a hand blender. Place the chicken livers in a deep dish, pour in the vegetable and broth mass and blend together so that they are mixed well. Add 60 ml of orange juice, cream, salt to taste to the prepared mass and mix together. Transfer the prepared chicken liver pate to the desired dish, cover it and keep it in the refrigerator for 30 minutes. At the same time, mix the butter of room temperature with coriander, salt to taste, dried orange peels as desired, place near the slow fire (don’t place it on the stove) and melt it slightly by quick stirring. Remove the cooled pate from the refrigerator, pour the desired amount of prepared butter on top, cover it and keep in the refrigerator again for 30 minutes (storage of the pate is recommended for 3 days). Roast the ciabatta (the remained butter with coriander and dried orange peels can be used). Take the cooled dish out of the refrigerator, spread on the bruschetta and enjoy.