But with the right approach, many hearty and tasty dishes are obtained from the village natural product: broth with noodles, jellied meat, chakhokhbili, and so on. Delicious homemade chicken stew. If you marinate it beforehand, then the meat turns out amazing, very tender, compares favorably in its taste from a store broiler. How to cook homemade chicken soft and juicy, and we will talk today.

Total cooking time: 3 hours + 2 hours for marinating / Yield: 8 servings

Ingredients

• homemade chicken - 1.5 kg
• salt - 1.5-2 tsp.
• a mixture of ground peppers - 2-3 chips.
• lemon - 0.5 pcs.
• large onion - 1 pc.
• parsley - 0.5 bunch.
• Bay leaf- 1 PC.
• hot water - 2-2.5 l

Preparation

To begin with, I held the chicken over the fire, removed the remnants of the feathers, washed and dried. Then she cut the carcass into portions, cutting at the joints. This time I decided to leave the legs intact. If the bird is "at a serious age", then you can slightly beat off the pieces or make deep punctures in them with a knife.



I put the meat into a deep bowl, sprinkling the pieces with salt and ground pepper. She squeezed half a lemon there. Onion peeled and cut into thin half rings, squeezed it with force into a bowl of chicken so that as much juice as possible stood out. I left the bird in this form to marinate for 2 hours in the refrigerator (you can overnight). The acids contained in lemon and onion will soften the meat fibers a little, and the chicken will become more tender.



After the indicated time, I fried the chicken to seal the meat juices inside each piece. The meat was fried in portions, in a very preheated, always dry frying pan for about 3-4 minutes on each side, without a lid, over maximum heat.



Then, in the same frying pan in melted fat, sautéed the onions that were used for pickling.



I put the browned chicken and onions (without fat, it can be drained) into a saucepan with a thick bottom. I added bay leaves and parsley tied with thread to make them easier to extract from the finished broth. Poured boiling water in such a way that the liquid covered the contents of the pan by 2-3 centimeters.



Brought to a boil, skimmed off and simmer for 2 hours. The fire should be medium all the time, otherwise the meat will simply not cook properly. If after the specified time the meat is still tough, then you come across a very old chicken, it will have to be stewed for an additional 1 hour - usually this time is more than enough for it to become soft and tender. If necessary, you can add hot water... In the last hour of cooking, you can add peeled and coarsely chopped potatoes to the pan, then you will immediately have a side dish. It is most convenient to check the readiness with a fork, if the meat easily leaves the bone and is divided into fibers, then you can remove the pan from the heat.

Chicken stewed in own juice in a saucepan, it turns out fragrant, soft and juicy. During the cooking process, a lot of fat will be melted, which will float to the surface of the broth; it can be carefully removed with a spoon, scooping up only the top layer. In the remaining broth, you can cook very tasty soup with noodles or just serve it with boiled egg, herbs and crackers. Bon Appetit!

Every good housewife should know how to cook delicious chicken. It is inexpensive and low-calorie meat, which should definitely become a part of the family's daily diet. There are many successful chicken-based dishes out there.

The easiest and fastest way to bake a bird is in the oven. The meat will be juicy and tender. Especially if you take care of the fragrant tasty marinade.

Whole baked chicken in spices

Ingredients: a large chicken carcass (about 2 kg), half a lemon, 40 ml of refined oil, salt, a pinch of ground coriander, black and red pepper, ginger, whole cumin seeds, curry.

1. The entire bird is rinsed with cold water. Excess moisture from the carcass is removed with paper towels.
2. The chicken is placed in a wide, deep bowl. From all sides it is rubbed first lemon wedges, and then juice squeezed from half a citrus. The carcass is left for 45 minutes.
3. All declared spices are combined and ground. Oil is poured to them, salt is added.
4. With the resulting marinade, the chicken is rubbed on each side, the bowl is covered with a film and left directly on the table for 3 hours.
5. The prepared chicken is placed in a mold, covered with foil. The oven temperature is set at 220 degrees.

The whole chicken is baked in the oven for 40 - 45 minutes, after which the cover is removed. The temperature drops to 170 degrees. After another half hour, it returns to its previous level. Soon a nice crust will appear on the platter.

Fillet in French

Ingredients: 540 g fillet, 4 tbsp. l. classic mayonnaise and thick sour cream, onion, 220 - 240 g of unsalted cheese, garlic in chives, fresh dill, salt, sweet paprika and black, pounded in a mortar, pepper.

1. Fillets are cut into thin plastics, each of which is processed with a kitchen hammer, ground with salt and spices.
2. The onion head is cut into thin half-rings, after which they are fried in hot fat until transparent.
3. For the sauce, combine salted sour cream, grated cheese (60 g), mayonnaise and grated garlic. Chopped fresh dill is added to the mixture.
4. The prepared form is oiled. Pieces of chicken are placed at the bottom (most). Half the sauce is spread on top and the onion is laid out.
5. Next are the remaining fillet pieces and the rest of the sauce.
6. Sprinkle the casserole with the rest of the grated cheese.

The dish is baked at a high temperature for 25 - 30 minutes.

Julienne with mushrooms

Ingredients: onion, salt, dry mixture of Provencal herbs, chicken fillet, 330 g of defrosted mushrooms, 3 pinches of flour, a glass of cream, 2 tbsp. l. butter, 220 g salted cheese.

1. The fat is heated in the pan. Miniature onion pieces are fried on it. As soon as the vegetable becomes transparent, mushroom slices and fillet slices are poured onto it.
2. The products are fried for another 4 - 7 minutes. Spices, salt, flour are poured.
3. After a couple of minutes, cream is poured in. After boiling, the mass remains on small fire until thickened.
4. The resulting mixture is filled with about ¾ of special molds for julienne.
5. The remaining space is filled with grated cheese.

Julienne is baked in the oven for 17 - 25 minutes. During this period, the cheese should brown.

How to cook grilled chicken in the oven?

Ingredients: carcass (weighing about 2 kg), a large spoonful of salt, a pinch of sweet paprika and black pepper, 3 large tablespoons of olive mayonnaise, 1 large spoonful of mustard, vegetable oil.

1. Prepared poultry is rubbed on each side with salt and spices (except paprika). You need to process it inside.
2. In another bowl olive mayonnaise and mustard are mixed. Chicken is covered with a spicy mass on top.
3. The chicken is laid out on the wire rack. A large form with water is installed below.

The carcass is baked for about an hour, after which it is rubbed with a mixture of 2 tbsp. l. butter and paprika and bring to readiness for another 10 minutes. This will allow you to cook a dish with a golden brown crust.

Pineapple baked breast

Ingredients: large breast, 4 "pucks" fresh or canned pineapple, 60 g hard cheese, 5 tbsp. l. unsweetened thick yogurt, butter, curry, sea salt, paprika.

1. The breast is cut into 4 thin slices. They are beaten off, rubbed with salt, curry and paprika.
2. Pieces of poultry are placed in an oiled mold. Fruit rings are distributed from above. Salted yogurt is added. You can use classic mayonnaise instead.
3. Grated cheese is scattered on top.

Breast is baked in this form for half an hour. Average temperature will be enough

Potato casserole with poultry

Ingredients: half a pound of potatoes and meat, 2 onions, 230 g of cheese, 4 cloves of garlic, 1.5 tbsp. medium-fat sour cream, 3 tbsp. l. classic mayonnaise, rock salt, spices.

1. Fillet is thinly cut, greased with a marinade of mayonnaise, garlic, salt and spices.
2. Chicken is infused for about a quarter of an hour.
3. Thin potato circles are laid out in the prepared form. Onion rings are distributed on them.
4. Next comes salted sour cream with spices and chicken.
5. All the grated cheese is poured on top.

The casserole is prepared for about an hour at 180 - 190 degrees. The readiness of the dish is checked with a toothpick or a sharp knife.

Classic Chicken Tabaka

Ingredients: chicken carcass, 6 tbsp. l. refined oil, 1 tsp. hops-suneli, spicy adjika and dried coriander, salt, 2 cloves of garlic.

1. The prepared poultry carcass must be spread along the back with the skin facing up.
2. All spices are ground. Crushed garlic and coarse salt are poured into them.
3. The resulting mass is smeared with a carcass on each side.
4. First, the chicken is fried until browned in a skillet, then it is moved into the mold and sent to the preheated oven.

The bird must be pinned down with a heavy cover. She will be preparing for about a quarter of an hour.

We bake with vegetables in pots

Ingredients: 1 pc. onions, the same amount of potatoes, zucchini, eggplant and carrots, 1 kg of chicken breast, a glass grated cheese, 4 - 6 cloves of garlic, a pinch of salt and pepper.

1. First you need to fry half rings of peeled onions. Then pour chopped meat to them and simmer the products together until cooked.
2. All other peeled and washed vegetables are randomly chopped. They are fried until tender. Salt, glove. Mashed garlic is added.
3. First, meat is laid out in pots, then vegetables. A little salt water is added.

Top with chicken with potatoes and other vegetables, sprinkle with grated cheese. The dish in pots is baked for about an hour at a high temperature in the oven.

Chicken baked with lemon and thyme in foil

Ingredients: 230 g of chicken thighs and chicken drumsticks, large lemon, 30 ml of olive oil, 30 g of fatty butter, 20 g of thyme, 4 cloves of garlic, 120 ml of dry white wine, salt.

1. All chicken parts are rubbed with pepper, salt, placed in a prepared baking dish.
2. In a separate container, mix the zest of a whole lemon (finely grated), dried thyme, two types of oil, chopped garlic. The butter must first be softened.
3. The mixture obtained in the second step is rubbed onto the surface of the chicken. The lemon left without zest is cut into slices and laid out next to each other.
4. Wine is poured into the mold.

The dish is baked for 45 - 55 minutes. Enough 190 degrees in the oven.

Hips in sleeve

Ingredients: 8 - 9 thighs, a mixture of classic mayonnaise with sour cream, 5 garlic cloves, salt, spices.

1. The prepared thighs are covered with salt, your favorite spices and grated garlic. If you have time, you should leave them to marinate for 40-50 minutes.
2. The thighs are lubricated with a mixture of sour cream and mayonnaise, located in the sleeve. On the sides, it is fixed with special clips. In several places, the sleeve is pierced with a toothpick. Otherwise, the chicken will not have an appetizing golden brown crust.
3. The dish is baked at 220 degrees in the oven. The whole process will take 40 - 45 minutes.

Chicken baked in this way goes well with various vegetable salads.

Wings in honey and soy sauce

Ingredients: half a kilo of chicken wings, 1 tbsp. l. liquid natural honey, 3 cloves of garlic, 1 tbsp. l. refined oil, 3 tbsp. l. classic soy sauce, salt, pepper mixture.

1. For the marinade, mix soy sauce, oil, liquid honey, crushed garlic.
2. Each wing is divided into 3 parts. The last small part is cut off and discarded. There is no meat on it.
3. The bird is placed in a deep bowl. Rub with salt and a mixture of peppers. Remember that soy sauce is also salty.
4. The marinade is poured on top. In this form, the wings are left for a couple of hours.
5. The chicken is laid out in a heat-resistant form and put into a hot oven for 40 minutes.

The readiness of the dish is determined by the bright ruddy color of the crust.

In a multicooker

If a culinary specialist has a multicooker at his disposal, then it can be actively used in cooking chicken meat... Such a device is especially relevant if you plan to make a healthy low-calorie lunch.

Chicken jelly in a slow cooker

Ingredients: whole chicken carcass (1.6 - 1.8 kg), 1 kg of chicken legs, 2 onions, medium carrot, 2 bay leaves, garlic, salt, water, spices.

1. The paws are washed, the claws are cut off from them. Further, these parts of the carcass are soaked in cold water for 2 hours.
2. The whole chicken is washed, chopped into pieces and also filled with water.
3. The prepared meat is transferred to the bowl of the appliance along with salt, spices, lavrushka and vegetables.
4. The contents of the bowl are filled with water to completely cover the food. The extinguishing mode is activated. The meat will be cooked for 3.5 - 4 hours. If it is completely ready, it will be easily separated from the seeds.
5. 20 minutes before the broth is ready, it is tasted for salt. Chopped garlic is sent to the bowl. Its amount is adjusted according to taste.
6. The meat is removed from the bones, cut and laid out in tins.
7. Strained broth is poured on top.
8. Jellied meat goes to freeze.

You can decorate the appetizer with boiled carrot slices.

Delicious pilaf

Ingredients: medium bird carcass, 2 carrots, 2 multi-cups long rice, 2 tbsp. l. fresh chopped ginger, the same amount of dried barberry, 6 multi-glasses of water, 3 onions, rock salt.

1. On the heated fat in the device, straws of vegetables are fried until they are beautifully golden.
2. A chicken carcass, chopped into chunks, is laid out in a fry.
3. Minu after 12 - 15 add all the spices and half of the salted water.
4. The extinguishing mode is activated for 20 minutes.
5. Next, the washed cereal is poured into the bowl, the remaining water is poured out and salt is added to taste.
6. The "Pilaf" mode is set with the standard time for it.

Ready-made chicken pilaf is left on heating for another half hour.

Light chicken noodle soup

Ingredients: 2 liters of water, lavrushka, 90 g of fine vermicelli, 3 potatoes, 2 carrots, chicken leg, onion, fresh herbs, salt, spices.

1. The round carrots are roasted on a suitable setting until tender.
2. Cubes of potatoes, a whole onion, a leg and a lavrushka are laid out with the vegetable.
3. Salt and spices are added.
4. In the cooking program, the dish is cooked for 50 - 55 minutes.
5. The onions and lavrushka are thrown away, the meat is removed from the bone and returned to the soup in small pieces.
6. Water is added to the required level, more salt is added.
7. Pour in vermicelli.

It remains to cook the soup for 8 - 9 minutes. Already ready meal decorated with fresh herbs.

Diet steamed chicken fillet

Ingredients: 2 chicken fillets, 1 liter of raw water.

1. Breast fillet is well washed, gets rid of all films.
2. The chicken is placed on a steaming stand.
3. All the heated water is poured into the electric pan. Above is the construction from the second step.

Under the lid, the fillets are steamed for 40 - 45 minutes in a suitable setting.

Stew with sour cream and garlic

Ingredients: 1 kg of any chicken parts, a full glass homemade sour cream, 4 - 5 slices fresh garlic, 3 laurel leaves, water, salt, spices.

1. The chicken is cut in portions and immediately put into the device.
2. All sour cream mixed with mashed garlic is distributed on top. The amount of the latter can be increased to taste.
3. Spices and lavrushka are added, as well as about 1 tbsp. hot water.
4. The "Milk porridge" mode starts for 40 - 55 minutes.

It is very tasty to serve such chicken with gravy to any dry side dishes.

Chops with cheese in a slow cooker

Ingredients: large chicken breast, 90 - 120 g cheese, chicken spices, salt, 3 tablespoons eggs, 4 large spoons of classic mayonnaise, 1 tbsp. flour, pepper.

1. Cut the breast fillet into even thin slices. It is best to do this while the chicken is still slightly frozen.
2. The pieces are covered with two layers of cling film or a regular bag, after which they are carefully beaten off with the side of the hammer with cloves. The main thing is that the fillet does not break during the process.
3. Prepared slices are salted, pepper, rubbed with selected poultry spices.
4. The cheese is rubbed coarsely.
5. Batter is prepared from the remaining products. They are whipped intensively. A little pepper mixture is also added to the ready-made composition.
6. Each chicken piece is dipped into the resulting mass.
7. Next, it is laid out in the multicooker bowl with heated oil in the frying mode.

When one side of the chops is ready, they turn over, and the grated cheese is poured onto the other side. While the bottom is browning, it should melt completely.

Chicken pasta in a slow cooker

Ingredients: 620 g breast fillet, carrots, a couple of bell peppers, onion, half a kilo pasta, salt, aromatic herbs.

1. First, in the device, chopped carrots with onions are fried on hot fat until soft. Then a straw of peppers is added to the vegetables. Roasting continues for another 11 - 13 minutes.
2. Small chunks of chicken fillet are poured into the bowl.
3. After about 9 to 10 minutes, the pasta is added.
4. Water with dissolved salt and herbs is poured in. The liquid should lightly coat the pasta.

The multicooker chicken will cook in the pilaf program until the end. The dish will immediately turn out with a side dish.

Chicken stew with mushrooms and potatoes

Ingredients: half a kilo of mushrooms, 5 potatoes, 420 g chicken fillet, 1 pc. onions, juicy carrots, half a glass of sour cream, garlic, spices, fine salt.

1. First, all cut vegetables are fried in the device in oil. Then they are prepared with mushroom slices before the liquid is evaporated from the multicooker bowl.
2. Pieces of chicken are added to the container. Cooking continues until the meat turns white.
3. The potatoes are cut into slices, which are then laid out on top of the roast. Sour cream, salt, chopped garlic, spices are added. A glass of hot water is poured out.

After thorough mixing, the treat is stewed in a multicooker for 60 - 70 minutes.

Fry and simmer in a pan

Even on the simplest frying pan you can make a real chicken from chicken cooking masterpiece... It is advisable to choose thick-walled dishes for this purpose. For example, a cast iron pan.

Chicken chakhokhbili

Ingredients: 1.4 kg of chicken legs, 2 onions, 3 tomatoes, a bunch of fresh basil and cilantro, 3 cloves of garlic, 30 g butter, salt.

1. The legs are washed and cut in two. Then they are fried on each side until golden brown in butter. The chicken should be crispy.
2. Tomato cubes are laid out with the meat. Under the lid, the food is stewed together for a quarter of an hour.
3. Separately fried ruddy onions are sent to the pan.
4. After another half hour, all the chopped herbs, garlic, salt are added.

The dish languishes under the lid for another 7 to 8 minutes.

Fried chicken pieces in a pan

Ingredients: large chicken carcass, poultry seasoning, salt.

1. The washed carcass is cut into chunks. Each is lightly beaten with a hammer, rubbed with selected spices and salt.
2. The meat is left for 10 minutes.
3. The prepared pieces are fried in a skillet in small batches in heated oil. Each slice should be crispy.

If fried chicken is ready in a frying pan, then when a piece is punctured with a knife near the bone, clear juice will stand out.

Juicy chicken cutlets

Ingredients: 1 kg chicken fillet, 230 g white bread, 2 onions, 2 eggs, 90 any broth, breadcrumbs, salt, spices.

1. The bread gets rid of the crusts and is poured with broth.
2. Cut the onion into medium slices.
3. Fillet is chopped at random.
4. Chicken meat is rolled through a meat grinder along with onions and squeezed bread.
5. The mass is sprinkled with spices and salt, after which it beats a little against the bottom of the bowl.
6. Minced meat should stand cool for about half an hour.
7. Then you can form cutlets from it, roll them in breadcrumbs and fry on both sides until tender.

Do not make the workpieces too thin, otherwise the finished dish will turn out to be dry.

Soy Frying Recipe

Ingredients: about 1 kg of any parts of the carcass (chicken drumsticks, wings, legs), 2 onions, 120 ml of classic soy sauce, dried herbs, salt, 1 tbsp. l. refined oil.

1. Chicken parts are washed, the skin is removed from them.
2. The onion is cut in half rings.
3. Chicken pieces are salted, mixed with a vegetable.
4. From above the marinade is poured from the remaining components.
5. The chicken is infused in it from 1 to 12 hours.
6. In a hot skillet with hot oil, the pickled pieces are fried on each side.

Already ruddy chicken covered with the remaining marinade and continues to "reach" under the lid for about half an hour.

Chopped cutlets

Ingredients: a pound of chicken fillet, 1 tbsp. boiled round rice, bell pepper, 2 tbsp. l. chopped dill, 2 eggs, salt, spices.

1. The meat is cut into very small cubes.
2. Chicken is mixed with still warm boiled rice, spices, dill and salt.
3. Small strips of bell pepper are added to the meat.
4. Eggs are driven into the mass one by one. You need to look at the thickness of the minced meat. Perhaps even one egg will be enough.

From the resulting mass, small cakes are molded, which are fried until golden brown in heated oil.

Chicken fillet chop

Ingredients: 3 chicken fillets, a glass of breadcrumbs, a large egg, salt, spices.

1. Each fillet is cut into two parts, beaten off with a hammer, salted and sprinkled with dry herbs.
2. The egg is loosened in a bowl.
3. Crumbs are poured into a separate bowl.
4. The chops are first immersed in the egg mass, then rolled in breadcrumbs.

In a creamy sauce

Ingredients: 330 g chicken fillet, 1 onion, garlic, 1/2 cup thick sour cream, 140 ml heavy cream, salt, pepper mixture.

1. Fillets are cut into small pieces and fried until golden brown in any heated fat.
2. First, thin slices of onion are poured onto the chicken. When it becomes transparent, chopped garlic is added.
3. The mass is added, peppered.
4. After another 2 - 4 minutes, cream is poured into the pan and sour cream is transferred.
5. The gravy is brought to a boil and simmer over low heat until tender.

Serve deliciously with pasta.

Chicken thighs in a frying pan with a golden crust

Ingredients: 5 chicken thighs, salt, seasoning for poultry, 80 ml of water.

1. The thighs are thoroughly washed. All excess fat is cut off from them. The chicken is dried with paper napkins.
2. The thighs are salted and rubbed with seasoning. Then they are left for 10 - 12 minutes.
3. The chicken is laid out on hot fat and fried on each side until a beautiful crust.





1. Each wing is divided into three sections. Chicken is chopped at the joints. The edge without meat is thrown away.
2. All other declared products, except mustard and honey, are blended. Red wine can be replaced with natural pomegranate juice.
3. Mustard with honey is ground in a separate bowl.
4. Prepared wings are filled with marinade and left for at least an hour at room temperature. In the process, they are periodically mixed by hand. For longer marinating, the mass can be refrigerated.
5. Next, the chicken is poured into one layer in a frying pan with heated fat. First of all, the wings are fried on high fire 5 to 6 minutes for a crusty coating.
6. Then the blanks are poured with the remaining marinade, closed with a lid and cooked over low heat for another 25 - 30 minutes.

3-4 minutes before full readiness the wings are smeared with a mixture of mustard and honey. It is convenient to do this with a silicone brush. This will allow the meat to acquire a delicious caramel crust.

Snacks

Chicken meat is among the most different snacks... These are both cold and hot options. Poultry fillets can be the basis of hearty festive salads and filling for a variety of snack rolls.

Boiled breast and Chinese cabbage salad

Ingredients: 210 g boiled chicken breast, 30 g cheese, half a glass korean carrot, salt, 1/3 cup canned sweet corn, 150 g Peking, classic mayonnaise.



1. Chinese cabbage is chopped into very thin long strips. All cheese is rubbed finely.
2. The cooled chicken is cut into small pieces.
3. In a large bowl, combine all the products prepared in the previous steps, as well as carrots and corn grains squeezed from the marinade.

The resulting appetizer is salted, poured with mayonnaise and mixed.

Chicken rolls with mushrooms

Ingredients: 190 g defrosted champignons, 2 onions, spices, a kilo of chicken fillet, table salt.



1. The onion is thinly cut and fried in hot fat until golden brown.
2. The champignons are chopped into thin slices and sprinkled with the vegetable. The food is cooked together until all the liquid has evaporated from the pan.
3. The meat is cut into thin slices, salted, rubbed with selected spices.
4. A small amount is wrapped in each piece of fillet mushroom filling... Dense neat rolls are rolled up.
5. Each of them is secured with a toothpick. The workpieces are moved to a baking sheet covered with oiled foil with the seam down.

The rolls are baked for 15 - 17 minutes in a very hot oven.

Mushroom salad with chicken fillet

Ingredients: a pound of thigh fillet, 320 g of pickled mushrooms, 5 boiled eggs, salt, mayonnaise, large sour cucumber.



1. The fillet is boiled or baked until tender. The cooled meat is cut into small cubes. Sour cucumber is also cut.
2. Eggs are divided into components. The protein rubs coarsely. The yolk is crumbled with your fingers.
3. The marinade is drained from the mushrooms. If necessary, they are cut into slices.
4. The first layer of the snack will be meat with salted mayonnaise.
5. The second is cucumber cubes.
6. Subsequent: protein, mushrooms with mayonnaise and crumbled yolk.





1. The breast is boiled, then left to cool and twisted in a food processor until it becomes medium or small.
2. Mayonnaise is salted and mixed with mashed garlic. The mixture is added to the meat. The mass is kneaded until smooth.
3. The first pita bread is smeared with mayonnaise with chopped chicken and covered with a second sheet.
4. The top layer is coated with salted sauce and covered with grated cheese.

A tight, neat roll is wrapped. It needs to be wrapped in a bag and put away in the cold.

Korean carrot and cucumber salad

Ingredients: half a kilo of chicken fillet, the same amount of Korean carrots, 3 boiled eggs, half a glass of grated cheese, 2 fresh dense cucumbers, salted mayonnaise.



1. The chicken is boiled, cooled and cut into cubes.
2. Peeled cucumbers and cooled eggs are also crushed.
3. Carrots are squeezed out of the marinade.
4. All products are mixed. Grated cheese is added to them.

The dish is poured with salted mayonnaise.

So that the chicken always turns out juicy and with a bright rich taste, before heat treatment it should be pickled. For example, simply rub it with vegetable oil and spices or pour over soy sauce. For salads, it is especially convenient to buy ready-made smoked chicken.

Chicken meat is one of the tastiest and fastest to cook. Among other things, it is also easily absorbed by the body, widely available and inexpensive. Therefore, most often on our tables, both festive and everyday, this type of meat is present. After all, there is nothing to reinvent the wheel when everything is already there.

What to cook with chicken

What can you cook with chicken? Anything, you just need a little work and imagination. There are a couple of volumes of food options from salads to hot dishes. And all because the product is quite popular and in demand.

The recipe for the dish mostly depends on what event it is timed to. If it's simple family dinner, you can bake it in the oven. If guests are about to come to you, there is an option to make a julienne. Very popular lately chicken barbecue or a kebab. The main thing is to properly marinate the meat.

When organizing romantic dinner, you can make a tender chicken fillet in a creamy sauce. Such a dish will saturate the stomach, but will not pull a stone. It is also, and with the right presentation, also beautiful.

On the festive table chicken can be served not only as a main course, but also as an appetizer. Among other things, chicken pate or jellied meat is one of the most delicious dishes.

What to cook with chicken quickly

Lazy chicken

It happens that you want something tasty, festive, but you have no strength, and you don't want to bother with cooking a lot either. Then this recipe is perfect for you.

• chicken legs 500 g;
• soy sauce 2 tbsp. l .;
• white dry wine 100 ml;
• tablespoon olive oil;
• medium-sized onion;
• bell pepper 2 pcs;
• tomatoes 4 pcs;
• 5 cloves of garlic;
• olives art. l .;
• medium-sized young (!) marrow;
• 1 pinch of sugar;
• seasoning to taste.

Cooking procedure:

1. Start by rinsing the vegetables well. Dry them.
2. Peel the onion and garlic and cut into large wedges.
3. Remove the skin from the chicken legs.
4. Put the meat in a baking dish, arrange the vegetables. The tomatoes are best served whole.
5. Pepper, salt, add sugar, spices. Drizzle with soy sauce.
6. Add wine, olive oil.
7. Preheat the oven to 120 degrees. Place the dish in it and leave the dish to bake for an hour.

The stage of readiness can be easily checked for puncture of the leg with a skewer or knife. If the meat begins to release clear juice, then the dish is ready.

Beer chicken

• a kilogram of chicken (legs, fillet of your choice);
• 3 large onions;
• a glass of beer (preferably light);
• several cloves of garlic;
• spices to taste.

Cook step by step:

1. Start with the chicken. Divide it into pieces that are convenient for you. Sprinkle with spices, salt. Grind the garlic into it (grate or through a garlic press). Leave it on for thirty minutes.
2. While the chicken is marinating, cut the onion into half rings and fry until golden brown.
3. Next, rake the onions so that the serine in the pan is free. Place the chicken pieces in there.
4. Sear the meat on both sides.
5. Pour in a glass of beer and simmer for fifteen minutes.

The dish can be served either in a skillet or laid out on plates.

How to cook chicken in a slow cooker

Pumpkin + chicken + mushrooms

• chicken fillet 500 g;
• sweet pumpkin 200 g;
• mushrooms at your discretion 200 g;
• one onion;
• a couple of cloves of garlic;
• tablespoon olive oil;
• cream 200 g;
• salt, herbs to taste.

Cooking is designed for a multicooker with a capacity of nine hundred watts. The program is selected "multi-cook" for forty minutes and additionally "frying" twenty-five minutes.

1. Cut the pumpkin into small cubes and the mushrooms into thick slices.
2. The onion is cut into rings, the garlic is choked or grated.
3. Rinse the breast, blot with napkins. Cut the meat into small pieces across.
4. Pour oil (but not all) into the multicooker cup and set the frying mode. Fry the chicken until golden brown and set aside.
5. Add the remaining oil to the bowl and save the garlic and onion.
6. Now add the pumpkin with mushrooms and cook for fifteen minutes.
7. Then add the chicken there, salt, pour in the cream.
8. Turn on "multipovor" and cook for forty minutes, temperature 120 degrees.

Chicken spice

• chicken fillet a pound;
• long grain rice 200 g;
• one large carrot (or two medium ones);
• tsp ginger;
• a couple of cloves of garlic;
• olive oil 4 tablespoons;
• broth 400 ml;
• greens to taste;
• salt and pepper to taste.

Cooking programs: braising and frying.

1. Finely chop the chicken fillet.
2. Saute it lightly for a few minutes and add carrots, garlic and ginger. Cut the carrots into strips.
3. Add salt and pepper.
4. Now add a glass of rice and fill it with broth.

After the braising program has ended, the dish is ready.

How to cook chicken and fries in the oven

1. Cut the chicken into pieces. Place them in a deep bowl, add sour cream, salt, basil, onions (cut into rings) and leave to marinate.
2. While the meat is soaking, tackle the potatoes. Peel, cut into pieces (choose the size yourself). The finer you cut, the better it will bake.
3. Place the potatoes in a baking dish. Place pieces of meat on top and cover with marinade.
4. Place the dish in a preheated oven (200 degrees) and cook for thirty to forty minutes.

How to cook julienne with chicken

Julienne is delicious. However, not every housewife has a cocotte maker in her arsenal. However, there is a solution for that problem as well. Read more in the recipe.

Julienne in a bun

1. Place the chicken in a saucepan and boil a little.
2. Spread the onion until half cooked, add the mushrooms and fry until the end.
3. Add sour cream and chicken to the skillet and simmer over medium heat for fifteen minutes.
4. The buns should now be prepared. Cut off the top and remove the crumb.
5. Place ready-made julienne in buns and sprinkle with grated cheese.
6. Place the stuffed buns on a baking sheet (brush it with a little butter) and place in the oven for five to seven minutes.

How to make chicken caesar

For the Caesar salad you will need to purchase:

• chicken fillet 200 g;
• Beijing cabbage 1 pc;
• crackers 100 g;
• feta cheese 100 g;
• cherry tomatoes 3 pcs;
• Caesar sauce (in its absence, you can use sour cream with mustard as a dressing).

Preparation:

1. Beat the chicken fillet, boil until tender. Pick chunks of chicken.
2. Next, cut coarsely cabbage leaves add to the chicken.
3. Cut the cheese into cubes and add to the rest of the ingredients.
4. Cut the cherry tomatoes into halves and add to the rest.
5. Season everything with sauce and stir.

What to cook from chicken fillet

There are very delicious recipe with chicken fillet and names, he carries a whole mass and "Meat according to the merchant", "Meat in French", "Julien in a pan".

1. First, preheat the oven, prepare a baking sheet, grease it with vegetable oil.
2. Cut the fillet into several pieces lengthwise. Beat a little, salt and pepper and place on a baking sheet.
3. Cut the mushrooms into small pieces, the onion into half rings, save everything.
4. Now put some mushrooms and onions on each piece of chicken.
5. Place the tomato cut into circles as the next layer.
6. Sprinkle with grated cheese on top.
7. Place in an oven preheated to 220 degrees and cook for half an hour.

How to cook chicken in a pan

Chicken in honey and soy sauce

• chicken 600 g;
• honey 20 g;
• soy sauce 50 ml;
• vegetable oil;
• salt, spices to taste.

1. Divide the chicken into pieces. Rinse it, dry it.
2. Then fry it over low heat, stirring constantly for fifteen minutes.
3. Salt, add spices.
4. Bring the heat to medium and add honey to the chicken, fry for another 10 minutes. Not forgetting to interfere.
5. Then pour the soy sauce into the pan, cook for a few more minutes until the sauce has evaporated.

Chicken legs in a skillet

• chilled chicken drumsticks 300 g;
• mayonnaise 2 tbsp l .;
• seasoning "Maggi" barbecue;
• baselik.

Preparation:

All you need to do is wash the legs and marinate them in mayonnaise with seasoning and onions. Leave it for half an hour, this is quite enough. Cut the onion into large half rings.

1. Use a deep skillet for cooking. Pour in some oil and lay out the meat.
2. Cook over low heat for 20 minutes. Remember to turn the drumsticks over so they are browning on all sides.
3. Then fry for another 5 minutes over high heat, also constantly turning over.

How to make juicy chicken

Juicy chicken in a creamy sauce

• 3 chicken brisket;
• mushrooms (to your taste) 200 g;
• strands 300 ml;
• Worcestershire sauce 1 tsp;
• mustard 2 tablespoons;
• one onion;
• fresh greens;
• salt pepper to taste.

1. Mushrooms are fried with onions.
2. Then cream, sauce and mustard are added. If suddenly you did not find a sauce in the WORCESTERSHIRE store, you can do it without it, there will be a slightly different taste.
3. The chicken breast is cut into small strips, the thinner the better. Fried in a pan, stirring constantly.
4. Then the meat is laid out on plates and poured on top creamy sauce with mushrooms.

Bon Appetit.

How to cook chicken in your sleeve

Chicken with vegetables in the sleeve

• chicken legs 5 pcs;
• two medium onions;
• potatoes 6 pcs;
• one large carrot;
• broccoli 200 g;
• fresh basil 20 g (if dried tbsp);
• salt and pepper to taste.
• a bunch of greens.

1. Turn on the oven and let it warm up. Prepare the sleeve and ties.
2. Now go for the meat. Cut it into pieces that are convenient for you. Salt and pepper and send up the sleeve.
3. Wash the potatoes, peel them, cut into 4 pieces and add to the chicken.
4. Cut the onions and carrots into large rings and place in the sleeve.
5. Now add broccoli, basil, herbs to the rest. You can add a little vegetable oil or olive oil.
6. Tie up the sleeve, make some punctures. Place it in an oven preheated to 220 degrees for forty minutes.

We bring to your attention the top 9 recipes for chicken main courses. Juicy, tender, crispy, aromatic - what dish will you cook today?

Oven chicken skewers

Description of preparation

Chicken kebab in the oven turns out to be incredibly tender and juicy. Meat marinated in a marinade with garlic and soy sauce, skewered with an "accordion" and baked in the oven looks very appetizing and aesthetically pleasing. Good luck with your cooking!

Ingredients

• Chicken fillet (we recommend Petelinka) - 2 Pieces
• Vegetable oil - 2 Tbsp. spoons
• Garlic - 2 Cloves
• Sugar - 1 Tbsp. a spoon
• Coriander - 1 Tbsp. spoon (dry or fresh)
• Soy sauce - 1 Tbsp. a spoon
• Chilli,
• salt - - To taste

Servings: 4

Preparation

1. We pre-soak the skewers in water for about 30 minutes. Cut the chicken fillet into long, narrow strips. Prepare the marinade: in a deep bowl, mix 2 tbsp. spoons vegetable oil(olive or sunflower), 1 tbsp. sugar, 1 tbsp. coriander, 1 tablespoon soy sauce, 2 cloves garlic, minced or finely chopped, a pinch of salt and pepper to your liking.
2. Then carefully string the chicken fillet on skewers with an accordion and lower it into the finished marinade. We cover all this fragrant business with foil and remove the marinate in the refrigerator for 2 hours.
   After the meat is marinated, preheat the oven to 200 degrees. Place the kebab in a convenient baking dish and cook for about 20 minutes.
3. The shish kebab should turn out to be a beautiful golden color. Do not forget to flip the skewers once. Your family and loved ones will be pleasantly surprised by the juicy chicken kebab on the winter table.

Ingredients

• Chicken wings (we recommend Petelinka) - 15 Pieces
• Large tomato - 1 Piece (juicy)
• Onion - 1 Piece
• Red bell pepper - 1/2 Piece
• Greens - 2 Pieces (bunches of dill and parsley)
• Coriander - 2 Pinches
• Cinnamon - 2 Pinches
• Soy sauce - - To taste (instead of salt)
• Mayonnaise - 2-3 tbsp. spoons

Servings: 3

Preparation

1. So, chicken wings rinse thoroughly. Cut off excess skin, dry it and put it in a convenient dish. Then add finely chopped to the wings: tomatoes (without skin), onions, bell peppers, greens.
2. Add a couple of pinches of coriander and cinnamon, a couple of tablespoons of mayonnaise and pour in the soy sauce, which replaces the salt. So try the marinade. It is important that it does not turn out oversalted or, on the contrary, lightly salted.
3. We mix everything well with our hands. Then cover the dishes and marinate for about 2 hours.
4. Then put the pickled wings on the wire rack. The coals should not be too strong, otherwise the chicken will burn out quickly.
5. The wings are prepared quickly enough. Remember to turn the wire rack over so that the wings are fried on all sides. To cook the meat faster, pierce each bite with a fork. Juicy charcoal chicken is ready!

Chicken in a roasting sleeve

Ingredients

• Chicken liver (we recommend Petelinka) - 300 grams (for filling)
• Onions - 1 Piece
• Egg - 1 Piece
• Flour - 1 Art. a spoon
• Garlic - 4 Cloves
• Salt, Pepper and Seasoning - To taste
• Roasting sleeve - 1 piece

Servings: 5-7

Preparation

1. A solemn event is ahead, but you do not know how to surprise the guests? I suggest classic recipe chicken in a roasting sleeve. The meat is very juicy and soft. First, prepare the liver by cutting it into small pieces. Rub the washed chicken with salt and seasonings to taste.
2. I cooked chicken with a filling - it turns out much tastier this way. To do this, combine the chopped liver with the sauce (flour + egg), mix thoroughly and fill the chicken from the inside with the resulting mass. Flour will absorb excess moisture and, when baked, the sauce will soften the filling.
3. Place the carcass in the sleeve, if you wish, add lemon wedges - this will make the meat even more spicy. Chicken is cooked in a sleeve for baking for no more than 1.5 hours at a temperature of 180 degrees. After this time, get the chicken out oven and let cool slightly, then serve on a large platter.

For a side dish, you can take potatoes or vegetables, which are also great baked in a sleeve or just on a baking sheet.

Ingredients

• Yeast - 11 Grams
• Sugar - 1 Tbsp. a spoon
• Milk - 250 Milliliters
• Butter - 50 Grams
• Flour - 350-400 Grams
• Salt - 1 Pinch
• Chicken (we recommend Petelinka) - 500 gram
• Mushrooms - 350 Grams
• Onion - 1 Piece
• Soy Sauce - 1 Teaspoon (optional)
• Pepper - 1 Pinch

Number of Servings: 16-18

1. To make the dough perfect, it is better to start the yeast separately. To do this, pour them warm (but not hot!) Milk and add sugar. Stir well and leave for a while.
2. In the meantime, you need to melt the butter and cool it down. When the yeast starts to work, add sifted flour, butter and a pinch of salt to it. Start kneading soft and elastic dough.
3. How to make chicken and mushroom patties soft? It is important not to break the dough with flour. When it's done, cover it with a towel and put it in a warm place for about 1 hour. This time is quite enough to prepare the filling.
4. For the filling, wash and dry the chicken, cut the fillets into small pieces.
   Pour some vegetable oil into the pan and send the chicken there. Add salt and pepper to taste. Fry until tender.
5. Next, fry the mushrooms and onions in a pan, seasoned to taste. Combine mushrooms with chicken and mix thoroughly.
6. When the dough has increased in volume, it must be divided into equal parts (about 16-18 pieces).
7. Roll each piece into a cake and put the filling in the middle.
8. Close the edges carefully so that the chicken and mushroom pies do not creep. Put on a greased baking sheet and let them stand for about 5-7 minutes. Then send to a preheated oven and bake until golden brown.

Chicken cutlets from minced meat

Ingredients

• Chicken fillet (we recommend Petelinka) - 700 Gram
• Eggs - 2 Pieces
• Starch - 2 tbsp. spoons
• Mayonnaise - 100 Grams
• Salt - To taste
• Pepper - To taste

Servings: 3-4

Preparation

1. Defrost the fillet, if necessary, and cut into small pieces.
2. Let's prepare the rest of the ingredients.
3. Add mayonnaise, 2 tablespoons. starch, eggs, salt and pepper.
4. Mix thoroughly and refrigerate for 15-20 minutes. The longer the meat is left, the better the cutlets will turn out!
5. We take out, and fry in vegetable oil over low heat. We put it in a pile - and serve it to the table!

Chicken in kefir in the oven

Ingredients

• Kefir - 0.5 Liters (2.5%)
• Chicken thighs (Petelinka recommend) - 3 Pieces
• Potatoes - 6-7 Pieces
• Garlic - 5 Cloves
• Italian Herbs - To taste (seasoning)
• Salt - To taste
• Pepper - To taste
• Cherry tomatoes - 5-6 pieces
• Vegetable oil - 1 tbsp. a spoon

Servings: 3-4

Preparation

1. Let's prepare the ingredients. Rinse the chicken and dry it with a towel. Wash and clean the garlic. Cut the washed potatoes into small slices.
2. Prepare the chicken marinade. Pour kefir into a container, add salt, pepper, Italian herbs and finely chopped garlic. Stir and then place in the marinade chicken thighs... We marinate for 30 minutes.
3. Put the potatoes in a baking dish pre-greased with vegetable oil. Crush the garlic cloves with the edge of a knife and place between the potatoes.
4. Put the pickled chicken thighs on the potatoes.
5. Cut the cherry tomatoes into quarters and place them in a baking dish between the chicken and the potatoes. Pour the remaining marinade on top. We put in the oven for 40 minutes, the temperature is 200 degrees.

Ingredients

• Chicken (we recommend Petelinka) - 1 Piece
• Lemon - 1 Piece
• Salt - 1 Kilogram

Number of Servings: 4-6

Preparation

1. This incredibly simple salt chicken recipe only requires 3 ingredients. In addition, lemon is completely optional, and not always used. However, lemon gives an additional aroma, and if you have it on hand, then I recommend using it.
2. You really need a lot of salt. Place it on a baking sheet or in a baking dish and flatten with your hand or spatula. Do not worry that this amount of salt will make the dish too salty - this is completely wrong. The chicken will take exactly as much as she needs and not an ounce more.
3. The chicken must be washed and dried thoroughly. This is important as wet chicken can stick to the salt. If you wish, you can cut it, but it looks much more festive as a whole. Put absolutely dry chicken on salt, after placing washed and dried lemon in the middle.
4. Salted chicken is ready and can be sent to a well-preheated oven. No additional marinades or spices are needed anymore. If you wish, of course, you can grease it with sour cream on top or tomato sauce, however, thanks to the salt, it will be quite juicy and tasty without additional spices.
5. Depending on the oven and temperature, the food will be ready in 1-1.5 hours. Then the chicken must be carefully removed from the salt and can be served immediately.

Chicken with cheese in the oven

Ingredients

• Chicken fillet (we recommend Petelinka) - 6 pieces
• Sour cream - 3 tbsp. spoons
• Garlic - 3 Cloves
• Greens - To taste (dill or parsley)
• Hard cheese - 300 Grams
• Vegetable oil - 2 tbsp. spoons
• Salt - To taste
• Pepper - To taste

Servings: 6

Preparation

1. Rinse and dry the chicken fillet. Then cut into 2 pieces, beat with a kitchen hammer. Season with salt and pepper to taste.
2. In a preheated frying pan, fry the chicken pieces in sunflower oil. Then place everything on a baking sheet.
3. Let's make the sauce. Mix sour cream, finely chopped dill and garlic in one container.
4. Brush the chicken fillet with the sauce. Sprinkle with grated cheese on top.
5. Bake in a preheated oven for 30 minutes, temperature 200 degrees.
6. Ready!

Ingredients

• Chicken (we recommend Petelinka) - 800 Grams
• Eggplant - 1 Piece 1
• Tomato - 1-2 Pieces
• Tomato paste - 113 Tbsp. spoons
• Garlic - 1 Clove
• Parsley - To taste

Servings: 4-5

Preparation

1. Cut the chicken into pieces, wash and dry.
2. Cut the eggplants into small pieces.
3. Cut the tomatoes into slices.
4. Lay the chicken, eggplant in layers.
5. Lay the tomatoes on top.
6. Place the chicken pieces on top of the vegetables and drizzle tomato paste diluted with water.
7. Place on bake setting for 60 minutes.

They often appear on our table because they are delicious, inexpensive and healthy. Therefore, we want to tell you how delicious and unusual to cook chicken.

Chicken fillet in "openwork"

This dish is prepared very quickly and can even decorate a festive table. Read how to cook chicken and potatoes in a delicious and unusual way.

• Grate 100 grams of hard cheese on a fine grater and mix with one bunch of chopped herbs (parsley).
• Process two large chicken breasts, free them from the skin, cut into thin strips and fry in a dry frying pan for a couple of minutes. Do not forget to salt and pepper beforehand.
• Peel six medium potatoes and grate them on a coarse grater. Squeeze out excess juice, add one egg, two tablespoons of flour and salt to taste. Stir the food thoroughly.
• Preheat a frying pan on the stove, pour in enough vegetable oil to cover the bottom, and then lay the prepared potatoes in an even layer. To get a nice "pancake", press and level it with a spatula.
• After a couple of minutes, when the potatoes are browned on one side, turn them over. Then place on one side and sprinkle with grated cheese.
• When a few more minutes have passed and the cheese begins to melt, cover the filling with the other half of the pancake.

Fry the "fishnet" chicken again on both sides, and then immediately serve it to the table with a salad of fresh vegetables.

How to cook chicken tasty and unusual (with photo)

In this recipe, you will be surprised not only by the original approach, but also by the simplicity of its implementation. Prepare this dish for your guests and surprise them with this delicious dish. How to cook chicken tasty and unusual? Read the recipe below.

• Heat a skillet without oil over a fire, add one tablespoon of sugar and one tablespoon of salt to it. Cook this peculiar caramel before Brown without forgetting to stir it constantly.
• Pour a glass of water into the pan and cook until the sugar and salt are completely dissolved in it.
• Rub ten with garlic and pour the resulting mass over each piece.

Place the chicken on a baking sheet and bake it there for half an hour.

How to cook whole chicken tasty and unusual

Crispy chicken with a beautiful crust and spicy taste will impress your guests. I would like to note that it is prepared along with a side dish for a very a short time... How to cook chicken deliciously and unusually whole:

• Take a whole chicken (about 1200 grams), wash it, cut the tail off and dry with a towel.
• After that, put it on the breast and press it with your hands until you hear a characteristic crunch. This is necessary so that the chicken is completely placed on the baking sheet and does not burn.
• Rub the inside and outside of the chicken with salt and pepper. Use a silicone spatula to lift the skin over the breast and thighs.
• Mix 50 grams of butter with half a teaspoon of garlic powder and spread it under your skin. Melt the remaining oil from this procedure.
• Chop two garlic cloves, half an onion and half a lemon. Apply the food to the inside of the bird.
• One carrot, one small zucchini, two red onions and a few potatoes, wash, peel, chop coarsely, and then pour olive oil, mix with salt and ground pepper.
• Place the chicken in a baking dish with the legs tied together and brush with vegetable oil. Spread vegetables around, pour in some vegetable stock and add rosemary to taste.

Cover the poultry and garnish dish with foil and bake in the preheated oven for one hour. When the specified time has passed, remove the foil, brush the chicken with broth and cook it for another half hour, reducing the heating temperature. Serve the finished dish to the table along with herbs and fresh vegetables watering with lemon juice.

Original julienne

How to cook chicken tasty and unusual? If you love julienne, then check out this recipe. Instead of cocotte makers, we will use white bread rolls, removing the crumb and cutting off the top of them. Recipe:

• Boil the leg in salted water, peeling it off. After that, separate the meat from the bones and chop it with a knife.
• Peel off two onions, chop finely and fry in vegetable oil until golden brown.
• 400 grams fresh mushrooms(you can take champignons or oyster mushrooms) cut arbitrarily and send to the pan. Cook them until the liquid has completely evaporated.
• Add prepared chicken, salt, pepper and 200 grams of sour cream to the mushrooms. Simmer all together for a quarter of an hour.
• At this time, prepare the buns (five or six pieces) - cut off the tops and remove the crumb.

Fill the bread with the filling, sprinkle it with grated cheese and bake in the oven until golden brown.

"Velvet" chicken

Housewives often complain that healthy dietary chicken breasts are often dry and not very tasty. However, thanks to this recipe, you can delight loved ones with delicious and juicy dish... How to cook chicken tasty and unusual in a pan:

• First, prepare the marinade - whisk one protein, add a tablespoon of starch, a tablespoon of rice or apple cider vinegar and half a teaspoon of salt. Mix the ingredients thoroughly.
• Cut two chicken breasts into small pieces, fill them with marinade, cover cling film and refrigerate for half an hour.
• Pour two liters of water and a spoonful of vegetable oil into a saucepan. Then put it on fire and bring to a boil.
• When the indicated time has passed, transfer the chicken to the saucepan, removing any excess marinade. Boil it for one minute and then remove it.
• Peel and then chop one onion and two garlic cloves. 200 grams Chinese cabbage cut into cubes.
• Mix four tablespoons of soy sauce with a spoonful of balsamic vinegar, a tablespoon of honey and half a spoonful of vegetable oil. Stir the ingredients and add black pepper to taste.
• Preheat a skillet (preferably a wok), add a little sunflower oil and fry the onion on it. Then add garlic and cabbage to it and fry them all together for three minutes.
• Pour the sauce over the vegetables, and when it boils, add the chicken.

Delicious and juicy chicken will be ready in 10 minutes. It remains to arrange it on plates, sprinkle with soy sauce and serve.

Chicken casserole with cottage cheese

How delicious and unusual to cook chicken for a family dinner? Here's a recipe original dish, which is notable for its juiciness and delicate taste... To prepare it, you will need:

• Grind 600 grams of chicken fillet with a meat grinder.
• Cut two medium onions into cubes and sauté them in vegetable oil.
• Mix two yolks with 50 grams of vegetable oil.
• Combine the prepared foods, add 200 grams of cottage cheese, chopped herbs, one and a half tablespoons of starch, salt and ground pepper to them.
• Whisk the whites into a strong foam and gradually add them to the rest of the food.
• Place the mixture in a baking dish and sprinkle with grated cheese.

Cook the casserole in the oven for half an hour and garnish with fresh herbs before serving.

"Festive" casserole of chicken and pineapple

If you want to surprise your guests, then try cooking tasty dish according to our recipe. How tasty and unusual to cook chicken and potatoes in the oven:

• Cut 800 grams of chicken fillet into medallions, and then marinate in your favorite spices and mayonnaise.
• After an hour, remove the chicken from the refrigerator and beat each bite with a kitchen hammer.
• Grease a baking dish with oil, and put half of the prepared meat on the bottom in an even layer.
• For the second layer of the casserole, use the onion cut into half rings, for the third ring a tomato, and for the fourth one 150 grams fried mushrooms... Salt and pepper each layer to taste, grease with mayonnaise.
• Put the potatoes cut into rings in the next layer, put the second part of the meat on it, and at the end - the pineapple slices.
• Garnish the dish with thinly sliced bell pepper and put it in the oven for 40 minutes.

Sprinkle cheese and chopped herbs on the casserole before finishing cooking.

Chicken with sour cream in a slow cooker

• Cut two chicken fillets into small cubes.
• Chop the two peeled onions in the same way.
• Peel and finely chop four potatoes.
• Beat two eggs with a fork, add a glass of sour cream and two tablespoons of sifted white flour to them.
• Stir the prepared foods with the filling, and then send the resulting mixture to the multicooker bowl.
• Sprinkle the grated cheese on the future casserole and then set the Bake setting for 50 minutes.

Cut the finished dish into portions and serve.

Chicken in the sleeve

If you want to surprise your family with a delicious dinner, then try baking a whole bird in the oven. How to cook chicken tasty and unusual in the oven in the sleeve, read below.

• Process a one and a half kilogram carcass, rub it inside and outside with salt, chopped garlic and ground pepper.
• Drizzle the chicken with olive oil and then rub with sour cream.
• Place it in a baking bag and place it in the preheated oven. Do not forget to make several punctures in the package beforehand.
• After an hour, cut the bag, brush the chicken with the juice that has separated and bake it until golden brown.

After a quarter of an hour, a fragrant and tasty dish can be served at the table.

in garlic sauce

The secret of this simple dish is in the marinade. It is thanks to him that the appetizer turns out to be juicy and aromatic. The recipe is simple.

• In a large bowl, combine four tablespoons of soy sauce, a spoonful of honey, chopped ginger root (small piece), three cloves of garlic, salt, ground pepper, a pinch of dried basil, and a couple of tablespoons of vegetable oil.
• Cut the wings at the joints and soak them in the marinade for several hours.
• Spread the wings out on a baking sheet and then place them in the preheated oven for half an hour.

During the cooking process, pour the remaining marinade over the chicken, and if it is not enough, you can use the juice that has been released.

Conclusion

We hope you enjoy our recipes. Now you know how tasty and unusual to cook chicken, which means that you will often delight your family with new tastes.