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Chicken with tomato sauce and baked potatoes

Chicken with tomato sauce and baked potatoes


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Cut the chicken legs, wash them and dry them with an absorbent towel. Season them with salt and pepper. Peel the potatoes and cut them into four lengths. In a higher tray put the oil, the chicken legs, potatoes and water. Sprinkle with thyme and pepper, then cover the bowl and put it in the oven on the right heat, until the thighs and potatoes are tender. Then add the tomato juice and leave until it acquires the desired consistency. leave for about 5 minutes in the oven. Serve with pickled donuts, pickled cucumbers, etc.




Chicken steak with creamy mushroom sauce

For some time I have discovered that I can get the same effect with the oven as when frying in a pan, only it is healthier (I don't use so much oil!), It is easier to work with and my stove doesn't look miserable just after a steak.

I did the same with this chicken, which, according to all the rules, was required to be fried in a pan in an oil bath. I refused to stain the stove and the walls with hot oil and I put it nicely in the very hot oven for the first 20 minutes. The result can be seen with the naked eye, but the crunchy texture confirmed that I was right.

  • chicken legs
  • flour, salt, pepper
  • butter
  • a small onion
  • 2 cloves of garlic
  • 1 canned mushrooms
  • 200 grams of sour cream
  • salt and pepper


In a sturdy bag, mix the salt, pepper and a few tablespoons of flour. Add the chicken legs to this bag and mix well so that the flour coats the meat well. Then place the thighs in a pan and sprinkle with oil.
Put in the oven at maximum heat for the first 20 minutes (or when you see that it has browned nicely) and then turn the heat on slowly and leave it in the oven for another 30-40 minutes.
For an extra-crunchy crust, you can occasionally take a tablespoon of lard from the pan and sprinkle the thighs.


Melt a little butter in a pan and sauté the onion. When the onion has become glassy, ​​add the finely chopped garlic and after 2-3 minutes add the sliced ​​mushrooms. When the mushrooms are browned (for this, try to use a pan as wide as possible) add the cream and let it simmer until it decreases and a creamy sauce is formed.

On the blog amainbucatarie.blogspot.com you can discover more tasty recipes


OVEN CHICKEN BREAST WITH MOZZARELLA AND CHERRY TOMATOES

For starters we were raising the chicken. We burn the spinach, drain it and chop it finely.

We cut the tomatoes into rounds and grate the garlic.

We put 50g of mozzarella on the grater and we cut 50 grams to fit between the cracks of the chicken.

In each crack we put 1 piece of mozzarella, 1 piece of tomato and a teaspoon of spinach (chopped and mixed with grated garlic) and grease them with a mixture made of: olive oil, paprika and pepper as in the picture.

Put in the oven for 20 minutes at 200 degrees C heat up and down without ventilation. After these 20 minutes, take out the chicken and put the grated mozzarella on top and leave it in the oven for another 15-20 minutes, until it browns nicely.


New potatoes with eggplant and tomato sauce for a perfect dinner

Method of preparation
Peel a squash, grate it and cook with a pinch of salt for 20 minutes or until tender.

Meanwhile, cut the meat into pieces and fry in hot oil for 7 minutes.
Then add the eggplant cut into small pieces.

Let it fry for 5 minutes, then add the tomato sauce and salt to taste.
Later add the garlic.

Now we return to the boiled potatoes, arrange them in a serving plate, and add sour cream and parsley on top.


Chicken legs with potatoes and tomatoes in the oven

ingredients
* 1.4 kg lower thighs ,, * 1 kg very small potatoes ,, * 500 gr cherry tomatoes ,, * 1 sachet chicken spice ,, * 2 tablespoons balsamic vinegar ,, * 1 clove garlic ,, * 3 tablespoons ketchup ,, * 2 teaspoons honey ,, * olive oil ,, * 2 teaspoons soy sauce ,, * 3 teaspoons worcester sauce ,, * parsley ,, * 250 gr chicken soup (juice) ,, * 200 ml sour cream

Difficulty: low | Time: 2h


Chicken with tomato sauce and baked potatoes - Recipes

Ingredient:

& # 8211 1 Kg. potatoes
& # 8211 6 pcs. chicken back
& # 8211 100 ml. tomato juice or kechup
& # 8211 500 ml meat juice
& # 8211 4 tablespoons tomato broth
& # 8211 olive oil salt pepper thyme basil.

Method of preparation:

Boil the chicken back in about 2 liters of water. We peel the potatoes, wash them, then cut them into medium pieces. Prepare a heat-resistant glass tray, put the potatoes in it, sprinkle them with olive oil, sprinkle salt on them, mix well, then put them in the oven and leave them for 30 minutes. at 180 ° C.
After we have boiled the pieces of the back, we take them out of the juice, after which we prepare the other ingredients that we have left, in order to have them close, in the next stage.
When the 30 minutes have passed. remove the potatoes from the oven, add salt, pepper, broth and 500 ml. the juice in which he boiled the meat. Mix the potatoes well and everything we added over them, sprinkle the basil and put the pieces on top, spread the tomato juice or Kechup on top, then sprinkle the thyme and leave in the oven for another 10-15 minutes.
It can be served with a good pickle.


Peel a squash, grate it and cut it into quarters. Place in a heat-resistant dish and season to taste with a little salt and hot chilli.

Washed and cleaned chicken legs are placed on top of potatoes, seasoned to taste with dried sage, salt, pepper and garlic.

Peel the onion and put it whole among the pieces of meat. The whole garlic, not peeled, is crushed a little with the blade of a knife and added to the tray.

Pour a little olive oil (2-3 tablespoons) and a glass of water on top, cover the tray with a lid or aluminum foil in case the dish is one without a lid and bake on medium heat for about 20-25 minutes. Remove the foil from the bowl, put the tomatoes cut in half and the Bulgarian mozzarella.

Bake again until everything is browned. Serve hot. And delicious!


Simple and accessible illustrated recipes

First of all, I want to apologize for the extremely long period of inactivity on the blog. Victoria Alexandra Eana is the "reason" for this long period of "radio silence".

Today was cooking day and as Victoria let us take some more pictures, we "unpacked": chicken with tomato sauce, tomato soup and vegetable soup.

Let's go back and start over. Chicken with tomato sauce. Simple to cook, you don't need special ingredients to make you close the page and say in your beard "but with normal ingredients this man doesn't make a recipe either".

Well, for this recipe we need the following ingredients:

a casserole of boneless and skinless chicken legs (approximately 850g)
half a kilogram of tomatoes
a teaspoon of brown sugar
two matching onions
a few tablespoons of oil
a polish of soup juice

I cleaned and chopped according to the onion and put it to harden in a pot where I heated the oil.

Meanwhile, I cut the chicken legs into cubes and put them over the onion that has hardened. I also added the soup polish and left the pot on low heat with a lid on top. From time to time I would spin the meat in the pot.

I peeled the tomatoes, cut them into cubes, put them in a strainer and pressed them until the juice came out of them. Following the golden rule, the tomatoes are put on end because they strengthen the meat, when the chicken legs were almost ready I put the "paste" of tomatoes, sugar, I mixed and at the end I added the tomato juice.

Season with salt and pepper and serve as such or with a garnish of mashed potatoes or cooked pasta.
Garnish with a few parsley leaves on the plate.


Baked lamb leg with tomato sauce - a good thing in high season

  • Baked lamb leg with tomato sauce (Maria Matyiku / Epoch Times) Baked lamb leg with tomato sauce
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Fry the meat a little in oil to form a thin crust (Maria Matyiku / Epoch Times) Fry the meat a little in oil to form a thin crust
  • In the remaining oil put the onion and carrots cut into pieces and cook for 1-2 minutes (Maria Matyiku / Epoch Times) In the remaining oil put the onion and the carrots cut into pieces and cook for 1-2 minutes
  • the meat is sprinkled on all sides with a mixture of paprika, turmeric, sage, oregano, thyme (Maria Matyiku / Epoch Times) the meat is sprinkled on all sides with a mixture of paprika, turmenic, sage, oregano, thyme
  • Put the meat over the vegetables, then sprinkle with wine and pour the broth (Maria Matyiku / Epoch Times) Put the meat over the vegetables, then sprinkle with wine and pour the broth
  • When the meat comes off the bone easily, it is removed from the oven (Maria Matyiku / Epoch Times) When the meat comes off the bone slightly, it is removed from the oven

The lamb steak cooked in the oven over low heat is particularly tasty. By baking, the meat becomes very tender and juicy, easily detaching from the bone. It can be served with mashed potatoes, natural or au gratin potatoes, sauerkraut or Brussels sprouts, garnished with peas, or green beans and carrots, low spinach and green garlic, etc.

Ingredient:

a leg of lamb cut in half from the joint,
salt, pepper to taste,
2 tablespoons oil,
¼ teaspoon turmenic (optional),
½ teaspoon of paprika,
oregano, sage and thyme leaves (fresh or dried),
2 julienned carrots,
2 onions cut into longitudinal pieces,
4 cloves of garlic,
1/2 glass of white wine,
1 cup tomato broth

Preparation:

Preheat the oven to 180 ° C.

Before cooking, bring the meat to room temperature. The lamb's meat is salted and peppered. To preserve its juice, before being placed in the oven, the meat is fried slightly in oil to form a thin crust.

Put the onion and carrots cut into pieces in the remaining oil and cook for 1-2 minutes. The onion and carrots are then placed on the bottom of the dish in which the steak is placed in the oven.

After it has cooled a little, the meat is sprinkled on all sides with a mixture of paprika, turmeric, sage, oregano, thyme and oregano. Place the meat over the vegetables, then sprinkle with wine and pour the broth.

Cover the dish with foil and put in the oven. After 15 minutes, the temperature is reduced to 150 ° C. The steak is left in the oven for an hour and a half or two hours, depending on the size of the pulp. After an hour, remove the foil and sprinkle the steak with the remaining wine.

When the meat comes off the bone slightly, take it out of the oven.

Pass the vegetables and add them back to the sauce left in the steak bowl. The result is a consistent, particularly aromatic and tasty sauce that is served with steak. Good appetite!


At first glance, the recipe for chicken with spicy mango sauce may seem complicated, but in fact it is quite easy, and the taste is exotic enough to impress any guest.

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