Arapat Chickens
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Poultry 5 oz
- Clarified Butter 0 oz
- Apple Wine 0 fl oz
- Fresh Mushrooms 5 oz
- Wheat Flour 0 oz
- Ground clove 3 pieces
- Salt to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Flatten the prepared chicken carcasses, season with salt, and fry in butter on both sides, then cut into pieces, place in a pot, pour in the fat used for frying the chickens, add white wine, cover with a lid, and bring to a boil.
Step 2
Finely chop the cleaned and washed fresh mushrooms and fry in clarified butter, add toasted flour previously diluted with hot water or chicken broth (50–75 g) with ground cloves, and cook for 5–10 minutes.
Step 3
Pour the mushroom sauce into the pot with the cooked chickens and bring to a boil over heat.
Step 4
Serve the chickens sprinkled with parsley.
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