Chicken Juvette in Fest’s “tava”
Utensils
Fest Magic non-stick “tava” with glass lid N28 click here
Fest Integra chopper with spout click here
Ingredients for 4 people
4 Chicken leg fillets
1 large onion, finely chopped
1 leek in slices
1 sliced horn pepper
1 sliced Florin pepper
1 cinnamon stick
2 sk. garlic
4 bay leaves
1 sprig of rosemary
400 gr. grated tomato
100 ml. White wine
70 ml. olive oil
Salt Pepper
250 gr. barley
650 gr. boiling water
grated cheese
Method
1.Prepare the materials.
Cut the chicken fillets into bites, finely chop the onion in Fest Integra chopper and slice the leeks and peppers.
2.Saute the chicken.
In Fest’s non-stick ” tava” (wide,semi-deep low pot) put the oil to burn at high intensity. Carefully put the chicken pieces inside and sauté them for about 4 minutes on each side, until they turn brown. Remove them to a bowl and lower the heat.
3.Saute the vegetables & spices.
Put the chopped vegetables in the “tava” with a low intensity and add the mashed garlic, bay leaves, rosemary and cinnamon. Let them melt for about 10 ‘to get flavor and wither.
4.Prepare the juvette for the barley.
Put the chicken again into the “tava” with the vegetables and add the wine, salt and pepper ,the tomato sauce and finally the boiling water. Stir and wait for 1-2 minutes for the water to boil, raising the volume for a while. At the same time, open the oven to preheat to 200 ° C with a grill and air or in a corresponding setting that your oven has.
5.Boil the barley.
In the “tava” where the liquids are now simmering, add the barley and stir. Wait for it to boil at high volume and as soon as it does, close the lid of the “tava” and lower the heat to simmer for about 10′(depending on the instructions on the barley you are using, you should calculate the recommended time minus 4 minutes). Open the lid, and stir.
6.Finish the juvette in the oven to melt the cheese.
Sprinkle the juvette with the grated cheese and put the “tava”(without lid) in the already preheated oven at 200 ° C on a high rack with air.Grill for 4 ‘, to melt the cheese on top. With gloves, remove the “tava” and let it cool for 10-15 ‘so that the ingredients bind and you can enjoy the flavors.
Serving
Serve directly from Fest’s non-stick “tava” , on the plates. You can offer extra cheese and of course such a meal raises grated pepper.
