Wednesday, February 21, 2007

Chicken with pineapples


A pair of pigeon-chest
A jar of preserved pineapples
A jar of mushrooms
some salt and pepper
some greens

Let's go shake-shake

rub the pigeon-chests with salt and pepper, fry them on strong fire, from both parts to get crusted over.

chop mushrooms and put them in the frying pan to fried.

Add salt and pepper, shower greens, add some water and left to be stewed for 10-12 minutes.

Is it ready? Poke meat by fork its elastic mean ready, though by that who loves meet with blood to stew less time.

Spread on a plate, trim with pineapples... A pair of strokes and all is ready.

Bon appetit!