Recipes for accompanying with “32” beers

Chicken salad with potatoes and champignons yogurt goat

Insalata di pollo e champignon con patate allo yogurt di capra

Ingredients for 6 people

  • 600 g of chicken breast
  • 500 g of champignon mushroom
  • 8 medium sized potatoes
  • 180 g of goat yogurt
  • 2 cloves of garlic
  • 20 g of chopped parsley
  • 1 level tablespoon of aromatic herbsthyme, oregano, marjoram)
  • 100 g of cooking salt
  • 60 g of cane sugar
  • extra virgin olive oil
  • salt to taste

Marinate the chicken breast with a mixture of salt and sugar for about 35 minutes, then wash it under water so lose the marination, slice into strips of medium width and pan-fry a hot frying pan with a tablespoon of extra virgin olive oil  until cooked.

Boil the potatoes in salted water, allow to cool, remove their peel and cut into medium sized cubes

Peel, wash and slice the mushrooms, cook over high heat in a pan where you previously heated the olive oil with the garlic cloves and the chopped parsley; when partially cooked salt to taste.

Put the yogurt in a bowl, add the herbs, salt to taste and mix well.

Serve by placing on one side of the plate the chicken to which the mushrooms will be layed on the top and on the other side put the boiled potatoes sprinkled with the aromatic herb yogurt.

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