(recept za štampu)
1/2 kašičice suvog origana
Očistiti beli luk i iseći svaki čen na četvrtine. Crni luk iseći na krupnija rebarca. Šargarepu oguliti, oprati, pa iseći na krupnije kolutove (debljine oko 1cm), a maslinama ukloniti koštice.
Piletinu oprati, posoliti i pobiberiti, pa ispržiti kratko sa obe strane na zagrejanom maslinovom ulju. Kada blago porumeni, dodati beli i crni luk, šargarepu, masline, pa zaliti vinom. Dinstati dok vino sasvim ne ispari (nekoliko minuta), potom usuti paradajz sok, smanjiti temperaturu na srednju (npr. 5 od 9) i dinstati 40-ak minuta (zavisi od veličine i starosti mesa). Dodati suve začine, eventualno dosoliti (prvo probati) i pobiberiti.
Služiti uz kus-kus (spremljen prema uputstvu na pakovanju), pirinač, pire-krompir ili nešto drugo, po želji.
Mediterranean chicken in red sauce
(print this recipe)
4 chicken thighs with drumsticks
salt, pepper
olive oil
2 cloves garlic
1 onion
1 carrot
7-8 pitted black olives
150ml red wine
400ml of tomato juice
1 teaspoon of dry parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
Clean garlic clove and cut each in quarters. Cut onion into larger ribs. Peel carrots, wash, and cut into larger slices (about 1cm thick), add olives.
Wash chicken, season with salt and pepper, and fry briefly on both sides in hot olive oil. When slightly browned, add the garlic and onion, carrots, olives, and pour the wine. Cook until wine evaporates completely (a few minutes), then pour the tomato juice, reduce the temperature to medium (eg. 5 out of 9) and cook for 40 minutes (depends on the size and age of the meat). Add the dry spices, salt eventually (try first) and pepper.
Serve with couscous (prepared as directed on the package), rice, mashed potatoes or something else, if desired.
Ma cim je na mediteranski nacin, ne moze da ne valja. Ja sam danas nesto slicno pravila. Dala sam sansu belom mes i videla da sam se presla. Mnogo je bolje ovako sa karabatacima i batacima. Doduse, ja uvek skidam kozu.