Ararat Chicken
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
CaloriesProteinsFatsCarbohydrates
588.9
kcal33.2g
grams46.7g
grams5.2g
grams1
Flatten the prepared chicken carcasses, salt them and fry in oil on both sides, then cut into pieces, place in a pot, pour in the fat used for frying the chickens, add white grape wine, cover with a lid and bring to a boil.
- Poussin (young chicken): 150 g
- Salt: to taste
- Clarified butter (ghee): 20 g
- White wine: 30 ml
2
Chop cleaned, washed fresh mushrooms finely and fry in melted butter, add roasted flour previously diluted with hot water or chicken broth (50–75 g) with ground cloves and cook for 5–10 minutes.
- Fresh mushrooms: 125 g
- Clarified butter (ghee): 20 g
- Wheat flour: 3 g
- Cloves: 3 pieces
3
Pour the mushroom sauce over the cooked chickens in the pot, place it on the heat, and bring to a boil.
- Fresh mushrooms: 125 g
4
Serve the chickens sprinkled with parsley.
- Parsley: to taste