Chicken with potatoes with porcini mushrooms
Instructions
Peel the potatoes, cut into slices, put them for 5 minutes in 20 g of butter and salt them.
Clean the mushrooms with a damp cloth, slice them up, then FRY them for 5 minutes in 2 tablespoons oil and sprinkle the pretzels.
With a thread, tied to each piece of chicken with a slice of bacon, and cook in a saucepan with 2 tablespoons of oil and 20 g of butter for 35 minutes.
Toward the end of cooking add the potatoes, mushrooms and wine.
From time to time, sprinkle everything with the cooking.
Served hot.
Ingredients and dosing for 4 persons
- 500 g of potatoes
- 4 chicken legs shall be fleshy
- 4 slices of pancetta
- 250 g of mushrooms
- 40 g of butter
- 4 tablespoons of olive oil
- 1 glass dry white wine
- Salt