We clean the chicken skin of the skin, wash them under a stream of cold water and then wipe them with absorbent kitchen towels.
Season them with salt and pepper to taste, sprinkle curry powder for color and flavor.
Preheat the oven to 220 degrees.
Place the coarse salt in a heat-resistant form, add marjoram and dried basil, then place the thighs on the bed of salt.
Put the thighs in the oven until they are nicely browned on both sides.
Peel a squash, grate it and squeeze the juice.
Peeled and finely chopped onion is put in two tablespoons of olive oil.
Add the chopped peppers and mushrooms, sprinkle salt and pepper to taste, the mustard seeds and let the mushrooms cook over low heat until the water left by them decreases and they are dressed in a kind of sauce (consisting of onions and peppers in the saucepan). We turn off the heat and sprinkle with freshly chopped green parsley.
Serve the thighs with sauteed mushrooms.
Chicken parjoale recipes: how to cook chicken parjoale and the tastiest recipes for chicken breast parjoale, chicken fajitas, chicken soup, chicken stew, chicken liver, chicken colds, chicken soups, chicken ostropel, chicken stew, chicken soup.
Parjoale in the dough of the snails
Potato, Beer, Dill for parsley: 1 kg minced beef 2 potatoes 1 carrot 7-8 cloves garlic 2 slices bread dill parsley salt pepper 2 eggs oil for dough: 3 eggs flour beer salt pepper
Meals, Meal with vegetables 1 kg eggplant salt parsley oil
Dishes with vegetables -1 kg of soybeans -1 large carrot -2-3 potatoes -1 head of garlic -5 tablespoons of flour -2 bundles of parsley -3 eggs -salt -sepper
Grilled recipes 500g minced meat (I put pork, but you can also use pork with beef), a finely chopped onion 4 cloves garlic salt, paprika pepper, cheese slices
Parjoale of fish
Dill 1 kg over fillets 4 eggs 2 green onions 2 green garlic dill 100 g cornflakes salt, for frying
Meat dishes ingredients 500g beef + pork 150g white bread 2 eggs 100g carrots 50g onions 2 cloves garlic 1/2 leg parsley 1/2 leg dill salt oil for frying 50g flour
Minced meat, Meat dishes, Meals 450 g minced meat mixture (beef + pork) 1 onion 2 cloves garlic 1 potato 2 slices of bread 2 eggs salt pepper dill parsley breadcrumbs oil for frying
Parjoale with spicy potatoes
Meat dishes 1 kg minced pork shoulder 2 onions 5 garlic cloves 2 eggs 2 kg potatoes salt pepper paprika sweet marjoram thyme 2 slices of bread 2 bay leaves
Dill 800 gr minced meat beef-pork mixture 200 gr bread a large potato peeled and diced a large chopped onion 3 cloves garlic a minced dill egg oil salt and pepper
Parjoale like home
Meat dishes 1000g pork + beef 2 eggs 2 slices bread 2-3 carrots 1-2 medium onions 2 green onions with a tail 2 cloves garlic 1/2 leg parsley 1/2 leg dill potatoes / garnish salt pepper oil sunflower 250g flour
Parjoale with green beans
Meat dishes, Meals with vegetables and greens 500 g minced turkey meat 1-2 eggs green onion salt pepper flour 1 tomato red and green bell pepper 500 g green beans green parsley oil
Beans beaten with parjoale
Meat dishes 500 g dried beans 350 g minced pork (or mixed beef with pork) 1 raw egg 2 tablespoons breadcrumbs 2 carrots 1 parsnip 3 onions 1 clove garlic 1 red bell pepper 50 ml red ketcup and red pepper 50 ml broth 1 connection of dill and parsley.
Foods with vegetables and vegetables ingredients - 5 potatoes. 4 large onions, live nettles (I picked nettles in the spring and boiled them, rinsed them, squeezed them and put them in bags in the fridge. Each bag is the size of a fist), 300 gr. Wheat flour , 1/2 black bread, 1.
Put on the bottle
Chicken 1 suitable chicken, 1 sachet spices for chicken.
Backhendl chicken - Viennese style breaded chicken
Steaks, Meat dishes, Chicken a chicken 200 g flour 300 g breadcrumbs 4-5 eggs salt pepper oil + butter for frying
Put on the bottle
Grilled chicken, spices for chicken a 1/2 l bottle, oil.
Chicken 4 chicken breasts 4-5 cloves of garlic salt, delicate pepper or spices for chicken water 1/2 cup green parsley oil
Baked chicken breast with mushrooms
Potato, Chicken breast, Parsley o1 chicken breast mushrooms about 400 g o200- 300 g sour cream o2 tablespoons oil chicken condiments o800 g potatoes o1 tablespoon flour opatrunjel osare and cheese
Grilled chicken legs, made on the grill
Garlic, Rum, Chilli 4 chicken legs 100 ml wine 3 tablespoons oil mixture chicken spices fuchs garlic pepper chilli flavored salt
Chicken legs on salt
Chicken legs, Chicken 6 chicken legs 7 chicken wings spices for chicken salt and pepper half a packet of large salt
Put on Salt in the Oven
Chicken 1 large chicken large salt kitchen spices for chicken
Chicken roll wrapped in bacon
Chicken breast, Raisins, Pistachio 6 boneless chicken legs 500 g sliced bacon carrot pistachio pistachio olives pitted chicken breast salt and pepper.
Chicken with potatoes in a Romanian bowl
Paprika, Chicken 1 small chicken (1kg) 1 kg of potatoes 2 ends ^ years of garlic spices for chicken paprika salt pepper oil
Thyme, Coriander, Chicken 1 chicken grill spices for chicken thyme coriander paprika sweet and spicy salt and pepper to taste
Lemon, Yolks, Lemons 4-5 chicken legs 1 grated onion 1 tablespoon butter 1 can mushroom cut 200 ml sour cream 1/2 lemon 2 egg yolks salt pepper
Meat dishes 500 gr boneless chicken legs 500 gr chicken wings spices for chicken garlic powder 2 tablespoons oil water
Grilled chicken breast
Paprika, Chicken 2 chicken breasts salt pepper paprika oil chicken spices
Natural chicken breast with tomato salad
Chicken breast, Vinegar, Chicken 1 chicken breast 4-5 red spices for chicken 5 tablespoons olive oil 1 tablespoon vinegar salt pepper paprika
Chicken legs, Chicken 10 chicken legs spices for chicken oil for frying
Baked chicken steak with vegetables
Chicken, Chicken thighs, Water 2 chicken thighs 500 g chicken breast 50 dill butter 1/2 tsp (according to preference) 1 carrot green onion 1/2 tsp spices (salt pepper) 100 ml beer (or wine who prefers) 100 ml the water
Chicken soldier with vegetables
Potato, Zucchini, Chicken 1 chicken - 1 kg 3 potatoes 1 large carrot 3 zucchini 1 yellow and 1/2 red bell pepper 2 cubes chicken knorr a teaspoon paprika a teaspoon sage 2 tablespoons oil 100 ml water aluminum foil.
Put on the bottle
Food, Steaks - a whole chicken (grilled chicken) - spices for chicken (I use from fuchs) - spices: nutmeg, thyme, pepper - a jar - a pan - vegetables (or anything else you want for the garnish, I chose vegetables Mexican)
Chicken roll in hazelnut crust
Chicken breast, Chicken a chicken breast 2 tablespoons sweet mustard 5 g ribs 100 g melted cheese 1/2 salt carrot, 50 g ground hazelnuts
Grilled chicken breast with rice
Thyme, Potato, Mayonnaise 1 chicken breast 4 potatoes 1/2 cabbage 1 carrot mayonnaise thyme seasoning chicken oil salt, pepper
Put the bag of broccoli in the bag
Food, Steaks a chicken 300 g broccoli a little chicken spice
Put on a bed of vegetables
Chicken 500g fresh mushrooms 3 bell peppers of different colors 2 matching onions a larger donut 4-5 tomatoes a chicken salt, water a tablespoon broth
Crispy chicken breast
Chicken breast, Chicken we need: 1 chicken breast 2 eggs salt and pepper to taste 1 teaspoon paprika 2 tablespoons flour 100 g cornflakes
Oregano, Put a chicken olive oil oregano salt, pepper
Chicken Breast, Cheese, Ham Chicken Breast Sausages (Chicken) Ham Cheese Butter Salt Pepper
Chicken with potatoes and baked sauce
Chicken 1 chicken leg, 2 thighs 4 medium-sized potatoes, spices for chicken: bay leaves onion and garlic and 1 tablespoon broth and butter
Meat, Chicken 500 gr chicken liver chicken meat 2 bundles green onions 1 bunch dill 1 bunch parsley 3 eggs salt pepper special spices drob
Baked potato legs
Potato, Chicken legs, Chicken chicken legs potatoes spices for chicken steak aluminum foil or knorr bag
Chicken breast in the nest
Chicken breast, Cabbage, Chicken a chicken breast 1/2 small cabbage 200 g pasta salt, pepper, 2-3 tablespoons olive oil lemon juice
Chicken breast roll
Chicken breast, Chicken slices of bacon chicken breast sliced or grated cheese.
Broccoli roll and chicken breast
Chicken breast, Chicken 1 chicken breast, 3 onions, 4 eggs, 300 gr. broccoli, 3 tablespoons flour, baking powder, 4 tablespoons sour cream, pepper, salt
Natural chicken breast schnitzel with sauteed vegetables
Chicken breast, Mushrooms, Zucchini 1 chicken breast 1 tomato 2 yellow / red bell peppers 2 carrots 1 onion 100 g zucchini 150 g mushrooms 4-5 cloves garlic a few sprigs of parsley spices for chicken 5 tablespoons olive oil salt paprika pepper
Carrots, Chicken, Water -2 large chicken -2 l water -1 large onion cut into quarters -1/2 teaspoon freshly ground pepper -1 teaspoon salt (or to taste) -1/2 cubes of chicken -6-7 chopped garlic cloves -3-4 carrots
Appetizers, Drob, Chicken 1 kg chicken liver 750 g chicken breasts and hearts 3 onions 2 links green onions 1 link dill 1 link parsley 4 raw eggs 4 boiled eggs 4 tablespoons oil salt pepper
500 gr boneless chicken breast 500 gr chicken liver 2 bundles green onions 1 dill bunch 1 bunch parsley 7 eggs salt pepper special spices for chicken
Put in the oven on a bed of vegetables
vegetable mix (onions, garlic, carrots, celery, potatoes and / or broccoli)
1-2 tablespoons of balsamic vinegar
salt and pepper to taste
fresh, chopped parsley
dried herbs (thyme, rosemary, oregano)
Method of preparation
Preheat the oven to 220 ° C.
Favorite vegetables are washed, cut into small pieces and arranged on the bottom of a heat-resistant dish. Sprinkle with olive oil, balsamic vinegar, salt, pepper and dried herbs.
Grease the chicken legs with olive oil, season with salt, pepper and place over the vegetables.
Bake in the oven for an hour or until the chicken is ready.
The chicken pieces are removed and arranged on a serving platter. Mix the vegetables and cook for another 5-10 minutes, if necessary.
Chicken legs stuffed with chicken liver, mushrooms and boiled egg
Those of you who follow us already know that stuffed chicken legs are Miki's specialty. And today he prepared these chicken legs stuffed with chicken liver, mushrooms, chicken breast and eggs. I hope you like Miki's recipe he pampered me with this Sunday. A similar recipe is: Chicken legs stuffed with urda and leurda or Chicken legs stuffed with cabbage created.
Method of preparation:
Preparation of the thighs:
The thighs of puIt is washed, wiped with kitchen paper.
Cut on the back with a fine knife and remove the bone from the upper leg and half of the lower leg. The meat is not beaten even if you are tempted to do it, it is just seasoned. While we prepare the filling, leave it in the fridge.
Preparation of the filling:
The two chicken liver lobes are scalded and then finely chopped. Chicken breast meatand cut into cubes and crumble in a little oil. Finely chop the canned mushrooms. Boil an egg and chop into cubes. All are put in a bowl together with the boiled and chopped carrot, chopped greens and the raw egg that will serve as a binder. Add soy and fish sauce and season to taste.
Take the thighs out of the fridge and fill them with the farce. Close the thighs and catch them in 2-3 toothpicks each. We give them a crust in a pan with a little oil, then we place them in an oven dish.
Reinterpreted polenta: 3 tasty recipes
We talked here about the nutritional qualities, as well as about the health benefits that polenta has, but this time I come up with some unique recipes based on polenta.
Pan-fried mushroom recipe with poached egg on polenta bed
Ingredients for 2 servings:
- 2 cups mushrooms, cut into slices
- 1 green onion, finely chopped
- olive oil
- 1 teaspoon dried thyme
- 2-3 cups of spinach leaves, also chopped
- & frac34 polenta cup for polenta (the one that is prepared in 3 minutes)
- 2 cups of water
- 2 eggs
- the water
- salt and pepper
- lemon peel and parsley for decoration
Method of preparation:
Preheat the oven to 180 degrees Celsius.
Heat olive oil in a non-stick pan with a metal handle, then cook the green onion for 2 minutes. Add the mushrooms, mix well and incorporate the dried thyme. After 10 minutes, you can turn off the heat and season with salt and pepper to taste. Then put the pan in the oven and let the mushrooms brown.
Meanwhile, put two containers of boiling water, one for polenta and the other for laid eggs. Put a pinch of salt in the polenta container, and when the water boils, add the chopped spinach leaves, but also the cornstarch, stirring vigorously. Then reduce the heat to low and stir regularly. Fill with water if necessary. The polenta is ready when it comes off the edges of the container in which it is cooked. At the end, you can add a little olive oil or even butter to make it more creamy.
For laid eggs, keep the heat to a minimum when the water boils. Then break the shell of the eggs and let them fall lightly into the water. In 3 minutes, maybe 3 and a half minutes, the eggs should be cooked, check them and then remove them with a wooden spoon.
At the end, place the polenta in two bowls, take the mushrooms out of the oven and divide them in two, then place them on the polenta bed and complete with an egg placed in each bowl.
Recipe for chicken legs served with polenta with parmesan
Ingredients for 4 servings:
- 4 chicken legs
- 2 tablespoons extra virgin olive oil
- 1 chopped onion
- 2 cloves chopped garlic
- 1 cup of corn (instantly prepared)
- & frac12 can of ground parmesan
- 1 lemon cut into thick slices
- salt and pepper to taste
- 1 fennel bulb, chopped
- 4 cups chicken soup
- 120 g of arugula
- 4 tablespoons unsalted butter
Method of preparation:
Preheat the oven to 200 degrees Celsius. Season the chicken legs with salt and pepper, then heat the olive oil in a pan and place the chicken legs (preferably with the skin side down). Cook them on both sides for 4 minutes, then move them to a pan and put them in the oven. After 30-35 minutes, the thighs should be ready. Take them out on a wooden chopper and cover them with aluminum foil.
To prepare the polenta, cook the onion and fennel in a saucepan for 5 minutes. Add the garlic, cook for another minute, then top with the chicken soup and let it boil. After the chicken soup boils, stir the cornstarch constantly and let it boil until the polenta is ready.
Turn off the heat on the polenta and incorporate the arugula, parmesan and butter. Season with salt and pepper.
At the end, place the thighs over the polenta and decorate with lemon slices.
Polenta recipe with vegetables
Ingredients for 6 servings:
- 3 tablespoons extra virgin olive oil
- 225 g of sliced mushrooms
- 1 & frac12 cup chopped onion
- 1 & frac34 teaspoon of salt
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- & frac12 teaspoon of crushed red pepper
- 1/8 teaspoon cinnamon
- a powder of black pepper
- 4 cloves of chopped garlic
- 1 tablespoon balsamic vinegar
- 1 & frac34 can of boiled chickpeas
- 4 finely chopped zucchini
- 1 finely chopped eggplant
- & frac12 cup of chopped dehydrated tomatoes
- & frac14 cup of chopped basil
- 3 cups water
- 2 cups of coconut milk
- 1 teaspoon turmeric
- 1 & frac14 cana de malai
Method of preparation:
Heat 2 tablespoons olive oil in a pan. Add the mushrooms, onion and a teaspoon of salt. Caramelize onions, then incorporate paprika, cumin, red pepper, coriander, cinnamon, black pepper and garlic and cook for about 2 minutes.
Add balsamic vinegar over the vegetables, but also the chickpeas and a cup of water, along with the dehydrated tomatoes, zucchini, eggplant and mix well. Leave the heat low, cover the pan with a lid and cook for about 20-30 minutes. Season with salt and pepper to taste. Finally, place the fresh basil on top.
In a saucepan, prepare the polenta by putting 3 cups of water, coconut milk, 1 tablespoon of olive oil, turmeric and 1 & 14 teaspoon of salt. After it starts to boil, let it simmer and stir, stirring constantly. After 15-18 minutes, the polenta will be ready & ndash this if you do not use instant corn.
Place the polenta on the plate, and place the cooked vegetables on top in the pan. You can decorate the plate with fresh basil.
Flower Recipes. The tastiest fish dishes
On the table of flowers, the fish is a place of honor. You can cook it in many ways and you will not fail with any of them. Whether you choose a quick recipe or a sophisticated one, the family will lick your fingers. Here are the tastiest fish dishes!
The traditional fish cannot be missed on the Flower Table, the day when Orthodox Christians celebrate the entry of Jesus into Jerusalem. It is actually the second release from Lent, after the day of the Annunciation, because it is said that on this day Jesus would have asked to eat fish.
It is said among the people that the fish eaten in de Florii has healing powers and whoever eats it will be cured of any disease. This year, the flowers are on April 12, that is, in just three days. So you need to hurry to make sure you catch a good fish.
But first, decide how you want to prepare it, to get all the necessary ingredients. We offer you some recipes to prepare on this occasion.
Chicken with red mushroom sauce and wine
I propose another recipe delicious and dietetic, perfect for a late family dinner. The combination of white wine and mushrooms sautéed in butter, scented with a little bay leaf and thyme, completes the chicken breast strips, a little browned. Easy and fairly quick to prepare, especially if you use, like me, a mixture of five types of mushrooms, quickly frozen to preserve their flavors. But you can also put fresh mushrooms, mushrooms, pleurotus and other types available in the store (I don't really recommend buying mushrooms from the market, unless you have a trusted person to take them from).
& # 8211 boneless chicken skin and skin 1 pc. (300 g)
& # 8211 butter 30 g
& # 8211 olive oil 30 ml
& # 8211 onion 1 pc. larger or 2 pcs. smaller (80 g)
& # 8211 flour 1 tsp
& # 8211 instant chicken soup 300 ml
& # 8211 white wine 100 ml
& # 8211 tomatoes 3 pcs.
& # 8211 mushroom mix 400 g
& # 8211 salt, pepper, bay leaf, thyme
In a non-stick pan, put a third of the amount of butter and 15 ml of olive oil. Saute sliced onion. Add thyme and bay leaves, mix well. Sprinkle the teaspoon of flour and, chewing continuously, leave it to brown a little.
Extinguish with instant chicken soup and white wine. Put sliced tomatoes and simmer for 5-7 minutes.
When the tomatoes have softened, turn off the heat, remove the bay leaves and let them cool a bit, as long as it is necessary to be able to pass the mixture with the blender. Set aside the resulting sauce. In the same non-stick pan, put another third of the amount of butter and sauté the mushrooms. Not much, just 4-5 minutes. Remove the mushrooms to a plate.
In the same bowl, put the remaining butter and 15 ml of olive oil and brown a little the chicken breast cut into strips. Sprinkle the sautéed mushrooms and wine sauce over the chicken. Stir gently, season with salt and pepper and simmer for another 4-5 minutes.
Serve hot. You can accompany it with a potato garnish (puree or natural potatoes) or you can simply eat it with a slice of bread.
1. Peel and chop the onion julien & # 8211 ie cut the onion in half lengthwise, from the end to the mustache, then slice the halves lengthwise so as to obtain round slices, which are unfolded by hand before hardening. Garlic cloves are sliced. Put to harden in 2-3 tablespoons of oil in a saucepan. Put the carrot on the grater and place it over the onion together with a teaspoon of paprika.
2. Chop the diced tomatoes and after the onion has become transparent, add it to the pan. Also now we put a tip of a sugar knife to balance the acidity of the tomatoes. Let the tomato juice simmer for 10 minutes.
3. Taste and season with salt to taste. Add the juice of half a lemon (it is not mandatory if the sour stew is not approved). Chop the fresh dill and flavor the onion stew.
4. Roast the chicken legs with salt, pepper and paprika and grill them well and put them, in the pan, over the onion stew, to leave their aroma and juice.
Chicken legs on a bed of potatoes
For this wonder we need:
& # 8211 1 kg of potatoes (preferably new, because they are much better)
& # 8211 1 kg of chicken legs
& # 8211 1 large clove of garlic
& # 8211 2-3 carrots
& # 8211 spices: nutmeg, vegeta, thyme
Put enough oil in a pan to cover it well. Cut the potatoes into cubes and place them evenly in the pan, then cut the carrots into slices and place them uncooked. Add about half a cup of water on top, so as not to cover the potatoes.
Then rub the chicken legs with nutmeg and other spices. Grow the meat from place to place and bread with garlic.
Bake for about 45 minutes, up to an hour. Around the middle of the interval, the meat returns. Lust!