Gypsy chicken

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By Ángela

This chicken is gypsy style because it is cooked in zigeunersauce(gypsy sauce in German). It is a sauce with a base of meat broth and sautéed flour (roux) completed with a series of cold cuts, mushrooms, truffles and spices Germans often use it for meat and poultry dishes. Therefore, we can substitute chicken for another type of meat or poultry.

Gypsy chicken

Print recipe

This gypsy chicken is very tender and you will spread the sauce over and over again until there is nothing left on the plate

Gypsy chicken
  • Ángela
  • Kitchen: cuisine
  • Recipe type: meat
  • Rations: 4
  • Total time:

Ingredients

  • 1 chopped chicken or 600 gr. breast
  • 400 ml. of beef broth
  • 2 tablespoons tomato paste
  • 75 gr. of mushrooms
  • 2 tablespoons of flour
  • 75 ml. white wine
  • 30 gr. of ham
  • 30 gr. of sticky tongue
  • 40 gr. fresh or canned truffle
  • 1 tablespoon sweet and/or hot paprika
  • oil
  • pepper
  • shawl
  • water or beef or chicken broth

Preparation

  1. In a large saucepan with the bottom covered in oil, brown the chicken with salt and pepper until golden brown.

  2. Meanwhile, we boil the veal stock with the concentrated tomato over medium heat until it reduces to a third of its capacity.

  3. When the chicken has taken on a uniform color, remove it and continue preparing the sauce in the same container.

  4. In the oil from having sautéed the chicken, we put the chopped mushrooms and sauté them for a couple of minutes

  5. Lower the heat and add the flour to the pot, which we will sauté so that it takes on a light color

  6. Then we add most of the wine and increase the heat to reduce it almost completely

  7. Now add the ham, beef tongue and truffle to the sauce, all chopped into strips

  8. Add the rest of the wine, cook for a few minutes and add the veal stock and reduced tomato and paprika, season with salt and pepper, add the chicken and cook over low heat until the sauce thickens

  9. If necessary, add beef broth or water so that the chicken becomes tender, but little by little so that the sauce is not too liquid and loses flavor.

Image: inn


Discover other recipes of: Menus for children, Chicken Recipes

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