Chicken farsfad

Ingredients for Chicken farsfad

Instructions for Chicken farsfad

To prepare the Chicken farsfad recipe, please follow these instructions:

Rinse and dry the chicken and boil the tenderloin in leachate water approx. 45 minutes. Let it swell and free it for skin and b. Cut the chicken meat into cubes or strips. Mix the chopped meat with grater and flour and stir the cold chicken soup in a little at a time. Season with salt and pepper.

Melt the fat into the sauce, stir in flour and spice with soup and cream. The sleeper must not be too thin. Let the sauce boil and taste with lemon juice, salt and pepper.

Clean the mushrooms and shake them lightly in butter. Bring the dad into a well-baked oven dish. Bring mushrooms and chicken meat over here and cover with the sauce. Place the dish in the oven at 190 degrees C 50-60 minutes.

Let the butter dough thaw at room temperature approx. 20 minutes. Roll out the dough easily and cut into strips. Place the butterfly strips over the dish and put the dish in the oven at 250 degrees C for about 15 minutes or until the strips are light brown and crispy

Serve the dish with hazelnut potatoes and a salad of chinakilla and orange dishes mixed with creme fraiche.