Pickled Soup Chicken

Remove as much fat as possible and cut the chicken into pieces.

Chop the vegetables, boil with wine and spices, cool. Then layer the pieces of meat with the vegetables in a narrow glass jar and fill with the dressing. The meat must be covered. Marinate for four to seven days in the refrigerator.

Remove the meat, dry it and brown it in olive oil.

Strain the marinade, let it boil, skim and add to the meat. Add garlic with thyme, season with salt and pepper as needed, cover and turn down to a low heat for about 120 minutes. Turn from time to time to the other side.

Quarter the mushrooms and roast them in the hot butter for three to four min. Season the meat, arrange it and add the mushrooms on top.

Info

Pickling meat is an ancient method to transform unattractive pieces of meat into delicacies. But also as a method of preservation: when there were no refrigerators, pickling in acid served to preserve the meat for a short time. Three to four days in summer, five to seven days in winter or in the cool cellar. The low pH of the pickle prevented rotting and the natural decomposition of the meat. The pickle consisted of vinegar water or wine, contained various vegetables and spices. This method of preservation can still be very useful today, for example, when guests cancel an invitation at short notice. The intended piece of meat can be marinated in the marinade a

Related Recipes:

Beef Soup & Consomme – Soup & Consomme(*) Makes about 2.5Liter Soup (beef broth): Rinse the bones and blanch in a large saucepan in enough boiling... Sauerbraten Roulades1. mix the prepared vegetables and spices with red wine, red wine vinegar and water in a shallow work bowl... Fillet of Gurnard with MushroomsYou will need a saucepan with a steamer insert. Put the shallots in the saucepan with the white wine. Rinse... Bound Oxtail SoupCut the pancetta into cubes, render in the butter and roast until crispy. Sear the pieces of oxtail in this... Rose-GranitePluck the currants from the stems and mix with the sugar, squeezing the berries. Leave to infuse in a warm... Rump Steaks with Cuban SalsaMojo Mojo is the Cuban answer to the salsa from Mexico. A meal without Mojo is unthinkable for Cubans, they... Roe Deer with Fig Sauce, Romanesco Vegetables’.Pasta dishes are just always delicious! Remove the saddle of venison from the bone, skin it. Chop the bones... Halibut with Root Vegetables in Lemon Chili Dill SauceFor the halibut with root vegetables in lemon chili dill sauce, peel the root vegetables, cut into thin slices... Salmon with Root Vegetables and Mushrooms Baked with RedHave fun preparing this mushroom dish! Acidify salmon with a few drops of juice of a lemon, then season with... Lemon Chicken – Morocco1. remove the chicken from the packaging. Crush two cloves of garlic with sea salt in a mortar to a paste...