All the vegetables are cleaned and washed, after which they will be cut into juliennes, only the potatoes will be cut into cubes. In a suitable saucepan, heat the oil and add the vegetables in turn as follows: onion, pepper, celery, mushrooms, potatoes, olives and then season, adding the wine as well as lemon and tomato juice. When all they are ready, you can put the finely chopped garlic and the parsley.
What ingredients do we need for the chicken stew recipe?
- - 1 kg of poultry
- -500 g onion of several kinds (I used white onion, yellow onion, salads, borretana onion, chives)
- -1 leek thread
- -1 box of 400 g tomatoes in broth (tomato juice, broth, fresh tomatoes)
- -1 bell peppers
- -200 g olives, ideal without seeds
- -1 bay leaf
- -sweet peppercorns, hot, to taste
- -2 juniper berries
- -3-4 coriander seeds
- -dill and green parsley
- -2 thin carrots
The chicken is well spoken, so that it no longer has a tulle, then it is portioned. This time I used the back with wings from 1 hen and I took out 6 portions (the back cut into 2 and the 2 wings). Enough for me and my husband, the kids don't kill themselves after the stew. Boil the poultry for 10 minutes in salted water. Drain the water and wash the pieces of meat well. In this way, all the foam comes out of the meat, and the sauce will be very clear.
I prepare this stew in May light, without oil. Try to do the same and you will see how much fat the poultry will leave. For me, being a poultry, it had a lot of fat, but I cleaned it as much as I could. I made some great jumari.
The roasted meat is placed in a pressure cooker (kukta, slow cooker), in a clay pot or simply in a pan for baking. Put the onion cut in half, or in 4, if it is bigger or whole if it is small, the carrot cut into slices, the bell pepper cut into slices (joulienne), the leek cut into pieces about 1 cm, the tomatoes in broth, salt, bay leaf, olives and other freshly ground spices. Mix everything well, the meat should remain at the bottom. Fill with water, just enough to cover the meat, no more and then put in the oven, covered or put on the fire. I made it in the pressure cooker and kept it for 45 minutes from the moment the pot started to whistle. In the oven, let it simmer until it boils, then reduce the heat to 180 degrees and let it simmer. After 1 hour it is checked. If the meat is penetrated, leave it exposed to brown. In a pressure cooker, it does not brown. & # 128578
It is ideal not to chew too much in this food, so that the onion keeps its shape. It can be seen that they have kept their beautiful shape, only the leeks have melted. Even without a little oil, the fat came out of the meat and tenderly tenderized the meat and vegetables. The result was a tender and juicy meat and a dense and extremely aromatic sauce.
Optionally, before the end you can add 1-2 cloves of garlic and / or a mouthful of dry white wine.
Turn off the heat, let it breathe for 10 minutes, then add the finely chopped greens.
It is served with a lot of appetite, with a hearty polenta or bread fresh, homemade. & # 128578
Another goodness that I recommend is the chicken plate with onions, you can find the recipe with a click on the picture below.
Chicken with mushrooms and olives
How about a chicken dish with mushrooms and olives for tonight? It can be a tasty, simple and quick dinner. This recipe contains ingredients that we always have at home. Very convenient, isn't it?
This chicken dish with mushrooms and olives can be served with mashed potatoes, puree, rice or polenta, if desired. I ate it so simple, out of a desire not to mix two categories of food. Who does not take care of the silhouette will surely choose a liner.
Chicken with mushrooms and olives is the type of food that is prepared in a single pan. That way we don't have much to clean at the end, and this suits me madly. I used a cast iron skillet, which I once bought from Lidl, but didn't really use.
Chicken stew with mushrooms
1. Wash and clean the chicken breast from the skins. Then cut into cubes, season with salt and pepper and cook in a saucepan with olive oil.
2. Separately, peel the onion and garlic, cut into rounds and harden with chicken breast. Sprinkle the chicken pieces with a little water just enough to suffocate.
3. Meanwhile, peel the mushrooms, wash them in some water, cut them into suitable slices and put them together with the chicken to harden. Sprinkle with water from time to time so that it does not burn and season with salt and pepper.
4. Scald the tomatoes, peel and crush with a blender. Boil the tomato puree separately until reduced and then add to the pan with the mushrooms and chicken breast. Put in the oven to brown and serve with finely chopped green parsley.
If you like it, share it with your friends!
For the filling:
300g minced pork
200g seedless olives
2 medium onions
1 teaspoon vegeta
1 teaspoon ground cumin
Salt, pepper and garlic granulated to taste
2 smaller tomatoes
For the dough:
1 teaspoon sugar
½ teaspoon salt
50 g Rama margarine
1 sachet of dry yeast Dr. Qetker
100 ml of milk
Method of preparation:
Heat oil in a frying pan, add the minced meat, season with a teaspoon of vegeta, a teaspoon of ground cumin, salt, pepper and garlic granulated to taste, and leave everything on the fire until the meat begins to brown slightly.
Peel an onion and finely chop it.
Wash the mushrooms and cut them into small pieces.
Put oil in a pan and add the onion and leave to harden. When the onion becomes glassy, add the mushrooms and leave everything to harden.
After the onions and mushrooms have hardened well, we put them in a strainer to drain the excess oil.
After they have drained, add the onion and the mushrooms in the bowl, over the minced meat that we fried before. Add an egg, olives and mix until smooth.
I kneaded the dough and leavened it in the bread machine. Put the ingredients in the pan of the bread machine in the following order: water, sugar, salt, margarine, flour and yeast. I left the dough in the bread machine for 1 hour and 1/2, during which time it kneaded and leavened.
Cut the sliced mozzarella.
We cut the sliced tomatoes.
After the dough has risen, spread the dough in a rectangular sheet, on the work table previously powdered with flour. Divide the sheet lengthwise into three equal parts - ATTENTION do not cut it, mark only with the knife. I fringed the parts on the edge, cutting equal strips with the knife - I had 26 strips on one side, 26 on the other.
After we have prepared the dough sheet, on the middle & # 8211 side that we did not fry it - we put the filling of meat, onion and mushrooms, prepared above, we put slices of tomatoes and over the slices of mozzarella.
After we put the filling on the dough sheet, we start to bring inwards, over the filling, the strips on the outside, one on the left and one on the right, like a braid. At the two ends, tighten the dough a little so that the filling does not come out.
In a bowl, break an egg and mix it with 100ml of milk.
Put the bread filled in a tray lined with baking paper, grease it with the egg and milk composition and put it in the preheated oven over low heat, then suitable for 50-60 minutes, until it bakes and browns nicely on top. Serve hot, but also cold. It's a delicious recipe, easy to prepare.