Яйца Молодецкие Птицефабрика СОлигорская

Chicken stewed in tomato

Required: 1 chicken, 100 grams of tomatoes, 3 onions, 50 grams of cooking butter, 1 glass of Dutch grated cheese, 1 tablespoon of flour, 1 tablespoon of butter, salt, pepper, sugar according to taste, juice of a 1/2 lemon.

Cooking method: wash the chicken thoroughly, cut into four parts and fry in butter on strong fire. Put it in the stew-pan, add fried onions and giblets, pour 1 liter of water, close with a cover and put on small fire for stewing until it is fully ready. Fry tomatoes with butter, add flour, dilute with chicken broth, fill with pepper, salt and sugar according to taste, add lemon juice. Cover the chicken with this mixture and put the stew-pan on steam. Before serving cut the chicken into small portions, put them in deep plates, fill with sauce. The chicken can be served with pasta, butter and grated cheese.


Madrid-style chicken

Required: 1 chicken, 150-200 grams of champignons, 1 onion, 3-4 tablespoons of butter or margarine, 3 potatoes, 2 pods of sweet pepper, 1/2 glass of white wine, salt, pepper.

Cooking method: draw the chicken and rub it with salt and pepper. Melt butter and slightly fry small-cut onion, add peeled, small-cut champignons and some water. Stew until it is half-ready. Stuff the chicken with this mixture, sew-in and bake from all sides on the remaining butter. In 15 minutes add raw potatoes cut in segments and pepper cut into thin rings seeds including. Then add wine (add some water if there is no liquid enough) and stew the chicken until it is ready, occasionally poring with sauce that was formed. Flavor the sauce with salt and pepper. Before serving the chicken, cover it with sauce. Serve white bread or green salad separately.


Chicken roasted with cheese

Required: Chicken – 1 pc., egg – 1 pc., dried bread crumps - ½ of glass, grated cheese –2-3 tablespoons, flour – 2 tablespoons, ground red pepper according to taste, salt according to taste, spring onions.

Cooking method: heat the oven. Beat up egg white with salt. Use a separate vessel to mix dried bread crumps, grated cheese, flour, red pepper. Spread the chicken with egg white, roll in bread crumps. Bake for about 35 minutes to the golden color. Sprinkle fully roasted chicken with potherbs and spring onion.


Chicken chests with walnut sauce

Required: 3 chicken chests, 40 grams of walnuts, 100 grams of cream (33% of fat content), 1 bouillon cube.

Cooking method: Roll chicken chests in flour, put on red-hot frying pan and roast on vegetable oil to golden color. To make sauce grind peeled walnuts, roast them in butter until strong walnut smell is felt. Add cream and chicken broth. Stew the whole mass on slight fire until cream gets thick. Bring fillet to readiness in the oven, put on plates and cover with sauce.


Mexicana chicken chest with salad and baked potatoes

Required: for salad: 600 grams of cabbage, 2 onions, red and green sweet pepper one pod each, 8 tablespoons of vegetable oil, 4 tablespoons of vinegar, salt, pepper, 1 kg of potatoes, 4 tablespoons of olive oil, salt, caraway, 600 grams of broiler chest fillet.

Cooking method:

1. Finely slice cabbage. Peel onions and cut into small cubes. Wash, clean and cut pepper into small slices.

2. Carefully beat up oil, vinegar, salt and pepper, mix up with other salad ingredients and let it soak.

3. Peel potatoes and slice into segments longitudinally. Put them on the dripping pan greased with olive oil using a brush. Sprinkle with salt and caraway seeds. Bake in the oven for 45 minutes at 220 degrees.

4. In 25 minutes reduce the oven heating to 200 degrees, put the chicken fillet on a small plate, place in the oven with potatoes and bake until it is ready.

Serve both with salad.


Chicken liver, Indonesian style

Required: chicken liver - 200 grams, 2 onions, bitter pepper - 1 small pod, cream - 3-4 tablespoons, salt, sugar, pepper according to taste.

Cooking method: Cut pepper pod and mix it with small-cut onions, then slightly stew in vegetable oil. Finely slice chicken liver and roast on big fire, constantly stirring. Flavor with salt and pepper, add cream. Serve with rice.


Roasted chicken with green peas

Cooking method: Cut the chicken into 2 or 4 parts, sprinkle with salt, sugar (species t will). Put it on the well heated clean frying pan and roast in its own juice and fat for 4 minutes, then add fat and roast for 5 more minutes, constantly turning over and pressing to the frying pan. Put green peas in the stew-pan, add oil, flour, small-cut potherbs, fill up with cream and stew for 18-20 minutes under cover. Serve with green peas, sprinkle with cut potherbs.