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Baked chicken breasts with wine

Baked chicken breasts with wine


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The stalks are cleaned, washed, and grown very well. We prepare a mixture with which we will rub each piece of chicken. The mixture is prepared from: granulated spices, salt, pepper, thyme and rosemary.

In the notches made in the bowls, we put some pieces of garlic, then we rub each piece of chicken with the spice mixture.

Grease a pan with oil, place the cups next to each other and put them in the preheated oven at 170 degrees, 10-15 minutes on each side. To brown nicely. After 30 minutes add the wine, and leave for another 35-40 minutes. Hi!



Baked chicken breasts

Baked chicken breasts recipes: how to cook baked chicken chops and the tastiest recipes for baked dumplings, baked chicken rolls, baked chicken breast, baked chicken steak, baked chicken, baked country chicken, baked chicken wings, homemade chicken oven, baked chicken slices, baked chicken food.

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Baked chicken breasts & # 8211 a quick dinner idea!

If you want to prepare a quick dinner, then you should try this recipe for baked chicken chops with rice. You will get an absolutely delicious dish. The cups are juicy and extremely tasty, so they will definitely please everyone.

Ingredient:

  • 10 chicken breasts, 500 gr of pre-cooked rice
  • 2 onions, 2 teaspoons paprika
  • A pinch of paprika, salt and pepper
  • 1 tablespoon rapeseed oil for frying

Ingredients for the sauce:

  • 1l apa
  • 2 tablespoons butter, 4 tablespoons spicy ketchup
  • 2 teaspoons tomato paste, 2 teaspoons paprika
  • 1/3 teaspoon chili powder, 2 teaspoons Mediterranean herbs
  • Salt and pepper

Method of preparation:

For starters, season the copanels with paprika and praprika, salt and pepper. Put a frying pan with oil on the fire, and when the oil starts to heat up, fry the cups.

Meanwhile, put a pan on the fire and add 1l of water, 2 tablespoons butter, 4 tablespoons spicy ketchup, 2 tablespoons tomato paste, 2 teaspoons paprika, 1/4 teaspoon chili, salt, pepper and herbs Mediterranean. Let them boil.

In a heat-resistant bowl pour the rice, put a few slices of onion and fried cups, and finally add the hot sauce. Put the dish in the preheated oven at 180 degrees and leave it for about an hour.

After an hour, turn off the oven, but leave the bowl with the bowls inside for another 30 minutes. Then remove the bowl with the cups and rice, place nicely on plates and eat. Have fun with your loved ones and increase your cooking!


Simple recipe for cooking chicken skins with bare bone in the oven in a clay tray

Chicken breasts with bare bone, in the oven, in a clay tray

I once saw on TV a recipe with chicken leg and I really liked the way the leg bone was uncovered, making it easier to catch. I searched the net for a similar description but I didn't find anything so I decided to share with everyone the method seen on TV.

Ingredients the chicken breasts with the bare bone, in the oven, in the clay tray

  • 3 chicken chops
  • 1 clove of garlic
  • 2 tablespoons oil
  • 1 teaspoon thyme
  • chicken spices

Method of preparation

Wash the thighs well and then dry them with kitchen towels. Remove the skin from the lower part of the copanelles, gently pushing the remaining meat towards the upper part, thus revealing more bone.
From oil, chicken spice, thyme and crushed garlic, prepare a mixture in which the legs are left for at least half an hour.
Then place it in a clay tray, together with the above mixture (keep the tray in water for half an hour before putting it in the oven, thus avoiding its cracking).
Place in the preheated oven, add a cup of water to the pan and fry over medium heat.
When the cups are browned, take them out of the oven and can be served with various garnishes.

Chicken lower leg Chicken legs with bare bones Ingredients pulp in the oven Chicken legs with oil, spices and thyme Thighs placed in a ceramic tray Thighs with bare bone, fried Baked chicken leg with bone in the oven

Chicken legs in white wine sauce

You've probably noticed that I like recipes that contain alcohol, the reason being simple - it tastes and, at the same time, flavors the meat (you thought I said I like to drink, I know).

I thought of making some well-fried, crispy chicken legs and drowning them in a very good and not at all loaded white wine sauce, which helps to get the best out of the wine.

The first time I fried the thighs very well (about 700 gr) in olive oil with a little butter, especially on the skin side, after which I put them aside.

Because as much as I like to use alcohol in recipes, I like cooking in one pot, I threw away the excess fat from frying the chicken (everyone defines their own excess), but without throwing away the pieces left over from frying the meat. , and we fried 4-5 whole garlic cloves with a small onion (we want to give the sauce only background flavors) and a little hot pepper.

Over the hardened vegetables, I poured 500 ml of white wine that I boiled for two minutes, then I added 500 ml of water, 2-3 strands of fresh thyme and boiled everything. Depending on the pot, the liquid should be lowered enough to allow the pieces of meat to stay with the skin out.

I turned the meat back in the pot, put the lid on and put it in the oven at 180 degrees (without convection) - 45 minutes with a lid, 15 minutes without a lid.

After removing from the oven, I removed the meat on a plate (only temporarily) and I put 100 ml of greasy liquid cream in the sauce, slowly, stirring continuously with a whisk. It is recommended to let the sauce cool a little so that it does not cut. I brought it to a boil and added ½ a teaspoon of starch dissolved in a little water so that the sauce would bind. The starch was useful because I didn't want the sauce to go down much, being quite concentrated. After it bound, I took it off the heat and put a teaspoon of butter to make it more shiny and fragrant.

The chicken came out extremely tender, and the sauce gave it all the flavor it needs. The preparation is very abundant , being very good to prepare at tables with many guests when time is limited and looks very well placed on the table as rustic as possible (in the pot in which it was made, the more burned, the better).

* Some of the dishes used by Andrei Alexandrescu are part of the Casual Cook range,
available in Auchan and on eMAG.


Baked chicken and potato steaks with sour cream and cheese sauce

The chicken hammers are placed in a heat-resistant dish greased with oil.

Place diced potatoes over the hammers. Sprinkle with salt and pepper.

Cover half with wine and water

and place in the preheated oven at 200 degrees for 45 minutes, replenishing occasionally with water, if necessary.

Separately, prepare the cream sauce, stirring the cream on the fire

The sauce is poured on top, over the meat potatoes, after they have been taken out of the oven.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Chicken breasts with black beer

Chicken breasts with black beer. Chicken with beer is a recipe that requires a very short preparation time, in a few minutes everything is in the oven and we can spend our time with something else, until this delicious food is ready. It's no longer a secret that beer (but especially black), goes very well with chicken dishes, and combined with raisins and chickpeas, can only result in something very tasty and aromatic, which is obtained with a minimum of effort. and a little patience. I invite you to try this recipe for chicken breasts with dark beer!

Ingredients chicken breasts with dark beer:

  • 1 kg of chicken hammers (8 hammers)
  • 300 ml black beer
  • 50 g raisins
  • 100 g chickpeas
  • paprika
  • fresh basil
  • salt
  • freshly ground pepper

Preparation of chicken breasts with dark beer:

We clean the hammers of any traces of flakes or tulle and wash them well with cold water. Season with salt, pepper, paprika and basil and place in a pan.Add the chickpeas, raisins and beer to the pan and put in the oven for 40 minutes at 200 degrees.After the 40 minutes have passed, turn the hammers on the other side and leave them for another 30 minutes at 200 degrees.

Complexity Preparation time Nr. servings
low 1 hour and 15 minutes
4 servings

Good appetite!

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7-8 lower chicken hooves
4 tablespoons honey
4 tablespoons sesame seeds
salt, pepper, paprika, coriander
1 tablespoon Dijon mustard
1 cup of broth

Rub the chicken breasts with salt and paprika. Mix the honey with the Dijon mustard, with a teaspoon of coriander and broth. Pour the composition over the chops, cover well and let them marinate for at least 30 minutes.

Take them out and put them in a tray. Pour the composition in which they were marinated over them in the pan, put a little oil and leave them in the hot oven until the meat has penetrated. Sprinkle the sesame seeds over the chicken breasts. Leave it in the oven until the legs are nicely browned, and the sesame seeds have acquired a slightly copper color. Good appetite!


Ovens in the oven

Golden and appetizing, crunchy, but juicy, baked chicken breasts are good friends with mashed potatoes for a book-like meal.

Ingredient: chicken breasts, paprika, salt, spices.
Weight: (choose below)

Golden and appetizing, crunchy, but juicy, baked chicken breasts are good friends with mashed potatoes for a book-like meal.

Ingredient: chicken breasts, paprika, salt, spices.
Weight: (choose below)

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