Pan-fried pork and chicken with leeks (Prasotigania)

Name: Pan-fried pork and chicken with leeks (Prasotigania)
Yield: 4 servings
Cuisine: British
Ingredients: 1/2 kg pork cut for pan-frying; 1 chicken breast cut into bites; olive oil; 1 kg leeks, finely chopped and washed; 1/1 cup white wine; 1-2 tsp mustard; juice of 1 lemon; salt, pepper, cumin, bay leaves

Cookpad Greece @cook_8238176

Greece

A variation of a traditional recipe that I tried at lake Plastira.

Recipe by Eviherk

A variation of a traditional recipe that I tried at lake Plastira.

Recipe by Eviherk

Cookpad Greece @cook_8238176

Greece

A variation of a traditional recipe that I tried at lake Plastira.

Recipe by Eviherk

A variation of a traditional recipe that I tried at lake Plastira.

Recipe by Eviherk

Saved

Ingredients

4 servings

1/2 kgpork cut for pan-frying
1chicken breast cut into bites
olive oil
1 kgleeks, finely chopped and washed
1/1 cupwhite wine
1-2 tspmustard
juice of 1 lemon
salt, pepper, cumin, bay leaves

Saved

Steps

1

Boil the pieces of meat in water with a bit of olive oil and 2-3 bay leaves until they get tender (the pork will take more time). Skim off the foam.
2

Remove the pot from heat and take the meat out of the water.
3

Heat oil in a frying pan or a wide pot and sauté the pieces of meat until they are golden brown.
4

Add the finely cut leeks and stir until they get tender.
5

Deglaze with wine into which you have already dissolved the mustard and stir well.
6

After the wine evaporates, add about 1 cup of water with the lemon juice, salt, pepper and cumin, depending on your taste.
7

Lower the heat a bit and let it simmer until all the juices are absorbed.
8

If necessary, add a bit more lemon when you serve.