Pan Sauteed Chicken and Mushrooms
(Tavuklu Mengen Kavurmasi - Bolu - Black Sea Region)
2 chicken breasts (~300 g), skinless, boneless, cut in cubes
1 tbsp butter
1/4 cup warm water
2-3 tbsp extra virgin olive oil
1 large onion, cut in medium size
1-2 garlic cloves, sliced
1 red Bell pepper, cut in bite size
10-12 medium-size mushrooms, cleaned, cut in bite size
Red pepper flakes
Melt the butter in a medium size pan, add the chicken cubes and saute for about 2-3 minutes while stirring. Add 1/4 cup warm water and cook until all the water evaporates. Then add the onion and saute for about 2 minutes. Stir the garlic until fragrant for about 30 seconds. Add the rest of the ingredients, cook until the vegetables are tender. Turn the heat off. Sprinkle some oregano and crushed red pepper all over.
Serve the Pan Sauteed Chicken and Mushrooms with French fries or mashed potatoes.
4 medium size white potatoes, peeled, sliced (as you like)
Fill medium-size plastic bowl halfway with water and add 1 tbsp salt. Soak the potato slices in it for about 20 minutes. Heat up the liquid oil in a frying pan. Drain the potatoes but don't rinse them. Dry with a paper towel. When the oil heats up, fry the potatoes until golden brown. Afterwards, place on a paper towel to soak up any extra oil. Serve while still warm.
2 medium sized yellow potatoes
1-2 garlic cloves, mashed with salt (optional)
1-2 tbsp butter
1/4 cup milk
1 tsp dill, chopped
Cover the potatoes with enough water to cook in a pot until they are softened. Drain, add the rest of the ingredients. Mash them all together. When it turns into a puree, serve while still warm.