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Wash the meat well then wipe it with paper towels. Season with salt and pepper.
Cut the mushrooms and sliced olives.
On each piece of meat we place a few slices of mushrooms and olives and then a piece of cheese. Fold and place them in a pan greased with a little olive oil.
Add water and wine and put in the oven until it decreases and the thighs brown nicely (~ 45 minutes).
For the gasket we clean the mushrooms and cut them into thicker slices. If they are small, you can only cut them in half.
Peel an onion and finely chop it. Saute onions in 2 tablespoons of olive oil and a tablespoon of water.
When it has softened, add the mushrooms and mix. After the mushrooms have softened, add a cup of water and bay leaf. Let it boil for 10-15 minutes then add the sour cream.
If the sauce is too thin we can add a tablespoon of starch dissolved in a little water.
Season with salt and pepper and at the end add the sliced cheese and leave it on the fire until it melts.
Sprinkle with chopped parsley and turn off the heat.
Serve the hot thighs with the mushrooms.