• Vedrana

Chicken and oyster mushrooms for premium lunch!


Chicken from Međimurje is the star of today's lunch. The chicken comes from the farms of our smallest but nature-rich county and is raised in the traditional way. With oyster mushrooms, blue potato puree and Graševina from the Florijanović Winery, delicious bites are guaranteed!



Ingredients and preparation steps

For clear soup

  • chicken back

  • chicken wings

  • 1/2 of celery root

  • 2 carrots

  • a handful of fresh parsley leaves

  • a pinch of salt

  • 1 garlic clove (finely chopped)

  • 1 tablespoon freshly grated ginger

  • 2 tablespoons of olive oil

  • 200 g of oyster mushrooms

  1. Wash the chicken. In a deep pot add water, chicken backs and wings, celery, carrots, parsley and a pinch of salt and cook for about 50 mins. When the soup is cooked, strain it to get 1.6 liters of clear stock.

  2. Wash the oyster mushrooms and cut them into smaller pieces.

  3. In a deep pan, heat the olive oil a bit then add garlic and grated ginger. Fry a bit then add oyster mushrooms. Cover the pan and cook for about 15 minutes.

  4. Add 1.2 l of stock and cook for an additional 15 minutes. Try the soup and add more salt if needed.


For the sauce, drumsticks and thighs

  • 1 teaspoon of fresh grated ginger

  • 1 garlic clove (finely chopped)

  • 4 tablespoons of olive oil

  • 1 small red onion

  • 2 sprigs of rosemary twigs

  • a pinch of salt

  • 2 chicken drums and thighs

  • 250 ml of Graševina Florijanović wine

  • 400 ml of chicken stock

  • 250 g of oyster mushrooms

  1. Heat the oil in a deep frying pan and add ginger, garlic and onion. Fry them a little, then add the drumstick and thighs. Bake them for about five minutes on each side, until they become golden in color.

  2. Wash the oyster mushrooms and cut them into smaller pieces.

  3. Add the oyster mushrooms, rosemary, a pinch of salt and wine to the pan and cook for 15 minutes.

  4. Then add the stock, cover the pan and cook over low heat for about 30 minutes.

For puree

  • 500 g of blue potatoes

  • tablespoon of butter

  • a pinch of salt

Wash and peel the potatoes. Cook them until they soften, drain and return to the hot pot in which they were cooked. Add salt and butter and mash with a fork or masher. Serve everything warm with a glass of Graševina wine, of course! Enjoy the flavors!



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