Chicken Ajmoht II with Latkes
Menu Chicken Ajmoht II (with red wine) Greens Latkes (Potato Pancakes) Chicken ajmoht, sometimes called obara, is a simple stew or ragout. Its special tang comes from a dark roux, something that my mother recalled from her childhood. For my first attempt, I had used a simple recipe from the Progressive Slovene Women of America. This time, I wanted to add some additional vegetables and seasonings. For inspiration, I consulted a couple of traditional sources. The Food and Cooking of Eastern Europe had an obara recipe with a few more vegetable choices. Slovenian Cookery included a recipe for chicken stew with cviček, a unique Slovenian red wine. So I added a few new touches to my earlier recipe: Carrots and leeks. Lemon peel and red wine. For quicker cooking, I used boneless, skinless, chicken breasts. For the result, read on. Chicken Ajmoht II (chicken ragout, kurji ajmoht, obara) 1 lb. boneless, skinless chicken breasts...