Ingredients
Ingredients: Tomato paste, Mustard 32% (water, vinegar, mustard, natural corn starch, salt, sugar, mustard flavor), Mayonnaise 13% (vegetable oil (soybean or sunflower oil), water,pasteurized egg yolk, mustard 1%, preservatives: E202, E211, fibre), Florina pepper (Florina pepper, water, salt, vinegar, sugar), breadcrumbs ( wheat flour , yeast, salt), FETA cheese 2.5% (sheep and goat milk, rennet, acid culture, salt), salt, acidity regulator: citric acid. May contain traces of celery, sesame seeds.
Combinations – usage suggestions
Salad – sauce with endless uses! Cool salad for barbecue or a grilled meat sandwich. The perfect touch in a Spetsofai and the ultimate sauce for pan fried chicken or pork. Even hot, as a sauce, in pasta with olives and Pitenis sun-dried tomato is a product that can be combined with a variety of quick and tasty meals.
Recipe: Chicken with paprika and mustard
INGREDIENTS
• 3 tablespoons olive oil
• 8 small chicken thighs, bottom part, boneless
• 1 onion in thin slices
• 2 crushed garlic cloves
• 500 g potatoes, peeled and diced
• 1 tablespoon of dijon mustard
• tablespoon tomato paste
• 1 teaspoon paprika
• 2 tablespoons of red wine vinegar
• 100 ml dry sherry
• 300 ml chicken broth
• 4 tablespoons of strained yoghurt
• Finely chopped parsley
PREPARATION
1. Heat 1 tablespoon of oil in a deep pan with a lid over medium heat.
2. Season the chicken thighs with salt and pepper and sauté them until they are browned on all sides.
3. Remove them from the pan and keep them warm.
4. Heat the remaining oil in the pan and sauté the onions for 3 minutes until they soften.
5. Add the garlic and continue for 1 minute more.
6. Then add the potato cubes, mustard, tomato paste – mix and leave for 1 minute.
7. Sprinkle with paprika and add the sherry, the vinegar and the chicken broth.
8. Turn up the heat, let the sauce boil for 2 minutes.
9. Add the chicken, cover the pan, lower the heat and let it cook for 10 minutes.
10. Continue for another 8 minutes with the pan uncovered until the sauce thickens and the chicken and potatoes are done.
11. Serve on plates by placing a spoonful of yoghurt on top of each portion and sprinkling with parsley.
