1 1/2 kg chicken cut into pieces
1 bay leaf
5 grams of black pepper or 1 teaspoon of thyme, finely chopped
1/2 teaspoon of salt
3 onions, cut into rings
4 carrots, peeled and cut into cubes
1 cup of chopped parsley
1 teaspoon of rosemary
1 can of mushrooms (120 g)
Corn Fritters
3/4 cup all-purpose flour
2 teaspoons active dry yeast, finely sifted
1/2 teaspoon of salt
1/2 cup cornmeal
1 egg, lightly beaten
1/2 cup milk
1 tablespoon unsalted butter or margarine
1 1/2 kg chicken cut into pieces
1 bay leaf
5 grams of black pepper or 1 teaspoon of thyme, finely chopped
1/2 teaspoon of salt
3 onions, cut into rings
4 carrots, peeled and cut into cubes
1 cup of chopped parsley
1 teaspoon of rosemary
1 can of mushrooms (120 g)
Corn Fritters
3/4 cup all-purpose flour
2 teaspoons active dry yeast, finely sifted
1/2 teaspoon of salt
1/2 cup cornmeal
1 egg, lightly beaten
1/2 cup milk
1 tablespoon unsalted butter or margarine
Place the chicken in a large pot and add 4 cups of boiling water, the bay leaf, black pepper, and salt
Simmer for about 1 hour, or until the chicken is tender
Add the onions, carrots, parsley, and mushrooms to the pot
Continue to simmer for another 10-15 minutes
For the fritters, sift together the flour, yeast, and salt
Add the cornmeal and mix well
Beat the egg and add the milk
Mix until smooth
Add the melted butter or margarine to the mixture
Spoon the batter over the cooked chicken in small mounds, making sure they're evenly distributed
Cover the pot and simmer for an additional 15 minutes, then remove the lid and cook for another 10 minutes
Remove the fritters from the pot and transfer them to a warm serving dish
Serve hot, with the chicken and sauce.
