Jerusalem artichoke with chicken strips with peppercorn sauce: recipe


The authentic Ukrainian dish that Yevhen Klopotenko offered to cook was Jerusalem artichoke with chicken strips and pergola sauce.

  • Jerusalem artichoke – 300 grams.
  • Butter – 220 grams.
  • Oil.
  • Chicken strips with fillet – 1 pc.
  • Salt.
  • Red pepper.
  • Cream 33% fat content.
  • Parchment – 2 tbsp.
Method of cooking:

We need to take Jerusalem artichoke and wash it very well. Transfer to a baking dish, add 220 grams of butter, salt, cover with foil and put in the oven at 180 degrees for 40 minutes or 1.5 hours – it depends on the type of Jerusalem artichoke you bought. Pour a little oil into a frying pan and put it on high heat. Add a little salt and red pepper to the strips, fry over high heat, then reduce the heat and fry until tender over low heat. Combine cream of 33% fat with the pergola, which is previously crushed in a mortar or using any other device. Next, take a blender or mixer and whip it until it has a good consistency, which should resemble very thick sour cream. We take out the Jerusalem artichoke, strips, and combine everything nicely in a plate and enjoy it with the sauce. Enjoy the Ukrainian taste!  

Photo: press service

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