Chicken in Lekho
Description
The dish is prepared without unnecessary complications. It's a Russian dish with an Italian twist. I highly recommend paying attention to this recipe—it's simple to make, very tasty, and suitable even for festive occasions. You can use either chicken thigh fillet or chicken breast for this dish. The chicken breast cannot be overcooked here; it will always turn out juicy. You can use the pepper relish (lecho) straight from the jar, with pepper slices. However, I prefer blending it with a mixer to create a smooth sauce-like consistency. The taste will be the same regardless of which version you choose. This dish can be served with anything—boiled rice, potatoes, pasta, or any kind of porridge. The dish is ready to be served.
Instructions
- 1
Step 1
Prepare the necessary ingredients. My homemade ajvar.
- 2
Step 2
Finely chop the onion and garlic, then sauté over medium heat with a spoonful of olive oil for 5 minutes.
- 3
Step 3
Cut the chicken fillet into strips and add it to the onion and garlic after 5 minutes. Fry until the meat turns light, turning occasionally. This will take 1 minute.
- 4
Step 4
Salt, pepper, and sprinkle with Italian herbs. Pour in the wine, mix well.
- 5
Step 5
The dish can be prepared in two ways. The first - add the vegetable mix to the meat as it is, straight from the jar. The second way - blend the vegetable mix in a blender into a smooth puree.
- 6
Step 6
I prepared it the second way. I put the lecho into the blender, rinsed the 100 ml jar with water and poured it into the lecho. Blended until smooth.
- 7
Step 7
Pour the lecho over the meat. Add sugar, mix well, and bring to a boil. Then reduce the heat to minimum and simmer for about 25–30 minutes. Adjust the amount of liquid to your taste.
- 8
Step 8
If you prefer a thicker sauce, increase the heat and cook until the desired consistency is reached. Remove the dish from the stove and sprinkle with fresh herbs.
- 9
Step 9
I served it with rice.