Spring Chicken Stew Peasant Style / Tocana de pui in stil taranesc

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Posted By: Dan Petra
Posted In:  Traditional Recipes
Page Views:  5761 views
Preparation Time:  30 minutes
Cooking Time:  45 minutes
Course: lunch/snacks

Other Info

servings: 1


2 or 3 spring chickens
5 or 6 onions, chopped
4 or 5 tbs. sour cream
3 tbs. lard
beef soup or water
dried tabasco
fennel, parsley and dill


Clean 2 or 3 spring chicken and cut into pieces. Fry 5 or 6 onions, chopped into small pieces, to a golden brown in a casserole with 3 tablespoonfuls of lard. Add the cut up chicken in the casserole. Add a pinch of crushed dried tabasco pepper, salt, cover the casserole and cook until the liquid is absorbed, stirring from time to time. When no liquid remains, add 4 or 5 tablespoonfuls of sour cream, simmer for 5 minutes, then ad. I enough beef soup or water to just cover the chicken, one table spoonful of finely chopped fennel, one tablespoonful of finely chopped parsley and a little dill. Cover and cook for 1/2 hour, dien serve hot with butter dumplings, noodles or potatoes fried in butter.

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