When wild onions appear in the spring, they are a sure sign that the good weather is approaching. Chives cure so many diseases that they are almost suspicious. Although it can only be found on the sunnier sides or deep in the woods when it appears, enthusiastic collectors will soon cover the Garlic-smelling Valley. In mid-April, pilgrims cover the area around the sites and begin collecting the green gold. Believers say it is enough to walk on the wild garlic rug, our spring fatigue will fly away in the same way.
If you may not know what to do with wild garlic, here is a quick recipe:
Ingredients for two hungry adults
- 1 chicken breast
- 2 dl of cream
- 1 packet (70 grams) of fresh shallots
- salt
- spices: pepper, rosemary, thyme
- 1 teaspoon fat
- 1 teaspoon flour
- 0.5 dl of water
- 1.5 dl sour cream
Although I don’t use too much fat for cooking, I’m starting to get used to using pork fat lately. Of course, not from the store, which stretches something like melted plastic, but what we got from a neighbor after processing a pig.
So I fry the chopped chicken breast on the fat. Well, I don’t have to fry a lot, I salt and add the spices, I throw in the chopped wild garlic, and I pour the whole thing with the cream. I cook under a lid over low heat for another 5 minutes, until then I mix the flour with the water and sour cream and add this as well. It still takes about 2 minutes to cook and can already be served.
For garnish, I make corn’n’rice, which I season with parsley greens and coriander leaves. I also bite a couple of slices of bacon next to it if I want to, although my wife thinks it’s a bit of an exaggeration. Of course, he also likes it very much.
