Today’s recipe is brought to you by James, one of Dinners With Dan‘s featured contributors!
Welcome to part 2 of Dinners With Dan‘s first “international” week. Yesterday, Alex gave us her Poulet de Terre recipe, and today, James is sharing a traditional Swiss dish with us.
My mouth watered and my stomach growled as soon as I saw this, and I know yours will too. Enjoy!
This is a traditional Swiss farmer dish, very hearty and the perfect meal after a hard day’s work. Every Swiss household has its own recipe, from the amount of sauce to the type of meat. For instance, traditionally one should use veal in this recipe, but I have opted to use chicken instead as it suits my tastes better.
Geschnetzeltes Zürcher Art mit Rösti
What You’ll Need:
- 2 Cups chanterelle mushrooms
- 2 Cups champignon mushrooms
- 2 pounds chicken, cut in strips
- 1 large yellow onion, finely diced
- 2-3 Tbsp Butter
- 2 tbsp flour
- 1 cup beef bouillon
- ½ cup cream
- 1/2 cup wine
- Season with salt pepper and lemon
- Parsley – Garnish
How To Make It:
1. Season the chicken with salt and pepper. Throw into a hot pan with butter and a dash of olive oil and make sure it is cooked well through.
2. Throw in the onions and cook for 3-4 minutes, until soft.
3. Chop mushrooms and add to pan for 5 minutes.
4. Add beef bouillon and wine, let simmer for 10 minutes.
5. Add cream and simmer for 1-2 minutes.
6. Season with salt, pepper and lemon juice.
7. Add Parsley.
For a side dish, I strongly recommend what we call Rösti.
It is the Swiss equivalent of hash browns but is used as a part of a main meal and is featured in the photos. Others have been known to use noodles, spaetzli, rice, and bread as alternatives.
I hope you enjoy this Swiss dish as much as I do and please leave comments/reactions below as I’m always interested in what others think!
Thanks so much for this recipe, James!
Until next time, happy cooking!