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Cyw Iâr Buarth (Farmyard Chicken)

Cyw Iâr Buarth (Farmyard Chicken) is a traditional Welsh (Cymric) recipe for a dish of poussin (baby chicken) cooked in a mushroom, courgette and tomato sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Farmyard Chicken.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

3

Rating: 4.5 star rating

Tags : Sauce RecipesChicken RecipesFowl RecipesVegetable RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Cynhwysion:

3 cyw iâr ifanc (poussin)
4 tbsp olew olewydd
30g o fenyn

I'r Saws:
60g o fadarch wedi tafellu
1 nionyn bychan wedi torri
1 clof o arlleg wedi gwasgu
225g o courgette wedi tori'n gylchau
8 tomatos ffres wedi eu gwynnu, blingo a chwarteru
halen a phupur du i flasu

Dull:

Tynnwch draed a phennau adenydd yr ieir cyn eu hanneru yna cynheswch yr olew mewn padell fawr. Ychwanegwch y menyn a defnyddiwch y gymysgfa i ffrio'r hanneri cyw iâr. Ffriwch yn araf am 15 munud, gan adael i'r cig frownio. Ychwanegwch y cynhwysion saws i'r badell (gyda'r i&#xooE2;r), gorchuddiwch gyda chaead a lledferwch yn araf am tua 20 munud, nes fod yr iâr yn dyner, gan ddefnyddio'r saws i irreiddio'r cig yn aml. Gweinwch gyda moron a thatws newydd gyda menyn a mintys.

English Translation


Ingredients:

3 baby chicken (poussin)
4 tbsp olive oil
30g butter

For the Sauce:
60g mushrooms, sliced
1 small onion, chopped
1 garlic clove, crushed
225g courgettes, sliced into thin rings
8 fresh tomatoes, blanched, peeled, and quartered
salt and black pepper, to taste

Method:

Remove the feet and wingtips from the poussin before cutting each one in half. Heat the olive oil in a pan then add the butter. When the mixture is bubbling use to fry the chicken halves for about 15 minutes, turning once, until evenly browned.

Add the sauce ingredients to the pan (along with the chicken), cover with a lid and simmer gently for about 20 minutes, or until the chicken is tender. During this time use the sauce to base the meat frequently as it cooks.

Serve hot with glazed carrots and new potatoes in a butter and mint sauce.