Stew with chicken and chanterelle-stuffed leaves
Description
The highlight of any table can be a stew made with grape leaves. You can choose any filling for the leaves. I suggest trying it with chicken and oyster mushrooms. As they say, simple yet flavorful.
Instructions
- 1
Step 1
Cut the chicken breast into cubes.
- 2
Step 2
Slice the oyster mushrooms in any desired manner.
- 3
Step 3
Finely chop the young green onions. Slice the onion into circles.
- 4
Step 4
Cut one carrot into cubes, grate the second one on a leaf grater.
- 5
Step 5
In a bowl, mix chicken breast, oyster mushrooms, grated carrots, green onions, oregano, and basil. Pour lemon juice over the top. Season with salt.
- 6
Step 6
The filling is ready, now let's work with the leaves. I have fresh, young grape leaves that were just picked. You can buy canned leaves at the store. Wash the grape leaves and place them in a bowl with hot water. After two minutes, rinse them with cold water to make them more pliable. Place the chicken-mushroom filling onto each grape leaf, fold them into a rectangular parcel, put them on a plate, and place in the refrigerator.
- 7
Step 7
Cut the potatoes and celery into cubes. Chop the large broccoli.
- 8
Step 8
In a saucepan, heat the sunflower oil and place the stuffed leaves for 10 minutes, then add the diced carrots.
- 9
Step 9
Add hot chicken or vegetable broth, cover with a lid and let stand for 5 minutes. Add potatoes and onion to the pot.
- 10
Step 10
7 minutes before cooking is complete, add the broccoli and celery, season with pepper, and continue cooking. Turn off the stew and let it stand.
- 11
Step 11
When serving, arrange the vegetables on a plate and place the stuffed leaves on top. Can be served with fresh herbs.
- 12
Step 12
Leaves in cross-section.