Perfect Chicken Hydra (Kotopoullo Tis Idras) l Greek recipe

Hen hydra (Kotopoulla Tis Idras) is a dish a grew up with and ate most Saturday evenings as a deal with.

Papa G knowledgeable me that this isn’t strictly a Greek recipe nevertheless it was handed on to him from an area from the island of Hydra so he wished to share it. The dish is decadent and moorish, boasting hen breasts in a creamy sauce.

An announcement dish for a cocktail party or an ideal weekend deal with!

Elements:

• 4 tablespoons further virgin olive oil
• 80g unsalted butter, air room temperature
• 2 shallot onions, peeled and finely chopped
• 2 plump, contemporary garlic cloves, peeled and finely chopped
• sea salt and freshly floor black pepper
• 4x 175g natural or free vary hen breasts, boned and skinned
• 150ml hen inventory
• 75ml double cream
• 2 tablespoons brandy

To garnish:

Flat leaf parsley, finely chopped

Methodology:

In a big frying pan, mix 2 tablespoons of oil and 50g of unsalted butter. Add the onions and garlic and saute over a low warmth till tender however not brown for about 3 minutes. With a slotted spoon, switch the onions and garlic to a clear plate and put aside.

Actually season the hen breasts on all sides with the salt and pepper. Add 2 extra tablespoons of oil and 30g of unsalted butter to the frying pan over average warmth. When the fat are scorching however not smoking, add the hen breasts and brown till the poultry turns a fair golden color, for about 5 minutes. Flip the items and brown them on the opposite aspect for five minutes extra.

Return the onions and garlic to the hen within the pan. Add the inventory and cook dinner over a average warmth till the inventory is decreased by half for about 5 minutes. Add the cream, simmer and stir to mix. Convey to the boil for an additional quarter-hour till the sauce thickens. Add the brandy, cooking for two additional minutes, letting the alcohol evaporate and burn off.

Flip the hen within the sauce a couple of times whereas cooking. The hen ought to be completely cooked and will completely take up the sauce. Style for seasoning. Sprinkle with parsley and serve instantly with rice or contemporary pasta.

Let me know when you make it.