Kuhinjica - Portugalska piletina - Portugal Chicken

Recept je iz aprilskog broja časopisa Hrana i vino.

Potrebno je:

1 pile
250 dimljene slanine
1 tost hleb
5 jaja
1 glavica crnog luka
200 gr kačkavalja
500 gr šampinjona
400 ml kisele pavlake
1 pileća kocka za supu
peršun
so i biber

U vodu u koju smo dodali kocku za supu staviti pile da se kuva. Posle 60 minuta kuvanja, izvaditi pile, odstraniti kosti i isitnini meso. Glavicu crnog luka sitno iseći i propržiti na ulju. Kada luk omekša, u tiganj dodati šampinjone isečene na listiće, posolimo,pobiberimo i promešamo. Jaja izmutimo viljuškom pa dodamo pavlaku. Iseckano pileće meso dodamo u tiganj, zatim dodamo sitno iseckani peršun i promešamo.Sklonimo tiganj sa šporeta. U tiganj dodamo umućena jaja sa pavlakom i promešamo. Unutrašnjost keramičke posude obložimo sa lentama slanine. Na slaninu poređamo parčad tost hleba koje smo potopili u ohlađenu supu u kojoj smo kuvali pile. Na hleb nanesemo fil iz tiganja. Prekrijemo fil preostalim parčadima tost hleba koje smo takođe potopili u supu. Na hleb poređamo preostale lente slanine. Pečemo 40 minuta na 250 °C. Izvadimo iz rene,zatim poređamo kačkavalj isečen na četvrtastu parčad i vratimo u rernu i pečemo još 10 minuta na istoj temperaturi.

Ingredients needed:

1 whole chicken
250 smoked bacon
1 toasted bread
5 eggs
1 onion
200 gr kačkavalj ( cheese)
500 gr button mushrooms
400 ml sour cream
1 chicken bouillon
parsley
salt and pepper

In the water which we added bouillon for broth place chicken to be cooked. After 60 minutes of cooking, remove the chicken, remove the bones and finally chop meat pieces. Chop the onion and sauté it in hot oil. When it becomes soft, add sliced mushrooms, salt and pepper and stir. Whisk the eggs with fork and add cream to it. Add chopped pieces of chicken sprinkle it with parsley and stir together. Remove it from the heat. In the skillet add whisked eggs and cream and stir. Line the ceramic baking dish with slices of bacon. On top of the bacon place slices of toasted bread which we soaked a bit in the broth in which we cooked chicken. Place the filling on top of the bread. Cover with rest of the bread toasts (also presoaked). On top of the bread layer more bacon strips. Bake for 40 minutes on 250 °C. Remove from the oven, cover with sliced pieces of kackavalj cheese and place it back in the oven till cheese melts (10 more minutes).