In order to bake chicken in the oven with buckwheat, you need a deep dish with a lid or a duck. If there is no such dish, then you can take a small baking sheet, and use foil instead of a lid. The main thing is that the steam does not escape, then the chicken will turn out to be very juicy, it will melt in your mouth, and the buckwheat will crumble. You don't need to turn anything during the cooking process, which is also a big plus for a modern housewife!

Total cooking time: 70 minutes
Cooking time: 60 minutes
Yield: 6 servings

Ingredients

• buckwheat groats - 2 tbsp.
• chicken whole or in parts - 1 kg
• onions - 1 pc.
• carrots - 1 pc.
• vegetable oil - 1 tbsp. l.
• butter - 30 g
• water - about 400 ml
• salt and pepper to taste
• a mixture of Italian herbs - optional

Preparation

First of all, I peeled and chopped vegetables: onions - diced, carrots - on a coarse grater. I sautéed them in vegetable oil, that is, brought them to softness.



Buckwheat (2 cups, 1 tbsp. = 200 ml) went through and washed. Poured into a deep heat-resistant form and mixed with vegetable fry.



On top of the buckwheat I laid out pieces of chicken, previously grated with salt and pepper. If desired, you can use your favorite spices, such as suneli hops or a mixture of Italian herbs. The meat should be packed tightly, skin side up. Any part of the chicken on the bone will work, except for the breast (it is better to leave it for cooking other dishes).



For a special creamy taste, which is in perfect harmony with buckwheat, I added butter, cut into pieces. I poured the contents of the mold with hot salted water - the amount of liquid should be such that the chicken was almost completely covered. My 2-liter mold took 400 ml of water, but here a lot depends on the diameter and density of the stacking of the products.



I closed the form with a lid and sent it to the oven, preheated to 180-190 degrees. If you don't have a lid, wrap it tightly with foil. Baked for 1 hour. There is no need to open the lid or turn it over!



During this time, buckwheat will be steamed, and the chicken will reach full readiness, the meat will easily separate from the bones. If you want to get golden brown, then you can remove the lid at the very end (carefully, steam!) and bake for another 5-7 minutes at 200-220 degrees.

Chicken in the oven with buckwheat turns out to be very tasty and juicy. The dish should be served hot, it can be supplemented with slices or salad from fresh vegetables, pickles. Exit - 6-8 servings. Bon Appetit!

Buckwheat with chicken - traditional and very tasty combination... You can cook buckwheat and chicken separately, it will also be delicious. But what if you tried to cook them together in the oven? Yes with sour cream, yes with cheese? It already sounds delicious, so let's not hesitate and get down to cooking.

Here are the products we need to cook buckwheat with chicken in the oven with cheese. You can take any parts of the chicken: wings, breast, thighs. I chose today chicken drumsticks... From spices I have - ground coriander and dry marjoram.

Grease the baking dish with oil, distribute the washed buckwheat.

Finely chop the onion, add to the buckwheat, add a little salt.

Put the chicken on the buckwheat, salt and add the selected spices.

Smear the chicken with sour cream, put butter between the pieces.

Add 1.5 cups of water to the mold. Grate the cheese and cover our dish tightly with it, you get such a cheese "lid", under which the chicken and buckwheat will cook perfectly.

We put the buckwheat with chicken under the cheese in the oven for 40-50 minutes at a temperature of 190 ° C, the time depends both on your oven and on the size of the chicken pieces. If the cheese starts to grill faster than the required time, cover the dish with foil greased vegetable oil... Here's a dish we got. The aromas are wonderful!

Divide the dish into portions, arrange into plates and serve immediately. Buckwheat is soaked in chicken juices and sour cream, the chicken turned out to be the most delicate and aromatic, the cheese crust just melts in your mouth! Help yourself, buckwheat with chicken and cheese turned out great!

Add greens and vegetable salad, bon appetit!

Using familiar products, you can create a lot of delicious dishes. Buckwheat with chicken in the oven is being prepared different ways... Changing the tactics of cooking, you can enjoy a new delicious dish every day: offer it under a crust of cheese, make the most tender stuffed chicken, serve it like a merchant, or just bake it in the oven.

During baking, the chicken juice permeates the buckwheat, making it juicy and tasty. And according to this recipe, chicken meat comes out with an appetizing crust of cheese.

Ingredients:

• onion - 1 head;
• chicken drumstick - 1000 g;
• sunflower oil;
• sour cream - 270 ml;
• hot salted water - 370 ml;
• cheese - 170 g;
• buckwheat groats - 2 cups;
• garlic - 5 cloves;
• hops-suneli;
• salt.

Preparation:

1. Turn the oven to 180 degrees in advance.
2. Rinse buckwheat with water. Dry.
3. Grease a baking sheet with oil.
4. Distribute the cereal.
5. Peel, chop onion and garlic.
6. Cover the sliced ​​buckwheat.
7. Grate chicken with seasoning. Put on a baking sheet.
8. Smear chicken with sour cream.
9. Pour in boiling water.
10. Grate the cheese on a fine grater. Sprinkle sour cream on top.
11. Put in the oven.
12. Serve after an hour.

Cooking under a cheese crust

If you want to cook quickly and without hassle tasty dish, this is exactly the recipe. Grits soaked in chicken juice are especially delicate in taste, and the cheese crust will preserve everything healthy and nutritious that is contained in the products.

Ingredients:

• cheese - 370 g;
• mayonnaise - 200 ml;
• chicken - medium carcass;
• garlic - 5 cloves;
• buckwheat - 2 cups;
• bulb;
• salted boiling water - 2 glasses;
• sour cream - 200 ml;
• hops-suneli - 1 tsp.

Preparation:

1. Switch on the oven by selecting temperature regime 180 degrees.
2. Grease a baking sheet with a silicone brush, dipped in oil.
3. Rinse buckwheat, pour on a baking sheet.
4. Chop the onion.
5. Chop the garlic.
6. Sprinkle with chopped products.
7. Cut the washed chicken.
8. Place on buckwheat.
9. Sprinkle with suneli hops.
10. Mix sour cream with mayonnaise. Distribute over the meat.
11. Pour boiling water over.
12. Grate the cheese on a coarse grater.
13. Sprinkle the chicken on top.
14. Place in the oven.
15. After an hour, a beautiful golden crust forms on the surface. The dish can be taken out.

Chicken stuffed with buckwheat, baked in the oven

Most simple products will acquire an original shade, thanks to the chicken stuffed with buckwheat. The carcass takes on a festive look, and the filling, combined with vegetables, will turn out juicy, crumbly.

Ingredients:

• sour cream - 220 g;
• chicken - 1 -1.3 kg;
• buckwheat -1 glass;
• Dill;
• onions - 2 pcs.;
• carrots - 1 pc .;
• garlic - 6 cloves
• salt;
• pepper.

Preparation:

1. Boil buckwheat.
2. Preheat the oven (190 degrees).
3. Remove the husk from the onion, chop.
4. Grate the carrots.
5. Chop the garlic.
6. Place onions and carrots in a frying pan, simmer.
7. Stir with buckwheat.
8. Mix sour cream with garlic.
9. Rinse the carcass, sprinkle with salt and pepper. Coat with sour cream sauce.
10. Place the filling inside.
11. Fasten the skin with toothpicks.
12. Cook for an hour and a half.

For perfect taste opt for a steamed or chilled carcass. Such meat has more delicate texture, which is also preserved in ready-made food.

A large bird weighing more than 1.5 kg should not be taken, it will be too fat and tough.

Merchant style

Chicken baked with buckwheat in the oven according to this recipe turns out to be especially crumbly. Appetizing and hearty dish preparation is very simple, and the result will delight all family members.

Ingredients:

• chicken fillet - 750 g;
• water - 3 glasses;
• buckwheat - 600 g;
• vegetable oil - 5 tbsp. spoons;
• onion - 3 heads;
• tomato paste - 3 tbsp. spoons;
• carrots - 3 pcs.;
• garlic - 2 cloves;
• salt;
• black pepper.

Preparation:

1. Wash the fillets, dry them using a paper towel.
2. Remove impurities from the cereal. Rinse. The water needs to be changed several times. As a result, the liquid should remain clear.
3. Drain the water. Place buckwheat on a paper towel. Dry.
4. Cut the carrots into thin strips.
5. Remove the husk from the bulbs, cut into large pieces.
6. Cut the chicken into small pieces.
7. Preheat a frying pan, pour in oil. Fry fillets, add salt, sprinkle with pepper.
8. When a golden crust appears on the meat, add onions and fry.
9. Add carrots.
10. Place the roast in an ovenproof dish.
11. In a bowl, stir water with tomato paste and salt. Pour over the meat.
12. Place buckwheat and chopped garlic. Mix.
13. Put in the oven. 180 degree mode.
14. Serve one hour later.

Stuffed chicken with buckwheat and mushrooms

The flavor of the chicken depends on the marinade in which the meat is to be aged. If possible, leave the product in the marinade overnight. Stuffed with buckwheat chicken is a good option for festive table or dinner in a relaxed family environment.

Ingredients:

• chicken - carcass;
• black pepper - 0.5 tsp;
• mushrooms or boiled forest - 300 g;
• turmeric - 0.5 tsp;
• onion - 1 pc.;
• curry - 0.5 tsp;
• mayonnaise - 7 tbsp. spoons;
• soy sauce - 3 tsp;
• buckwheat - 0.5 cups;
• mustard - 1 tsp;
• garlic - 3 cloves;
• salt.

Preparation:

1. Peel and chop the garlic.
2. Pour mayonnaise into a bowl, add garlic, mustard. Pour soy sauce... Stir.
3. Rinse the chicken, grate with the mixture.
4. Leave on for at least two hours.
5. Boil or steam buckwheat.
6. Chop the mushrooms.
7. Chop the onion. Stir in the mushrooms.
8. Place mushrooms and onions in a pan with oil, fry.
9. Salt. Sprinkle with pepper. Add buckwheat. Mix.
10. Place the mixture inside the carcass. Secure the edges with toothpicks.
11. Take a roasting sleeve. Place the chicken. If there is no sleeve, you can cook in a cast iron roaster. However, the meat will be juicier in the sleeve.
12. Put in the oven, set at 190 degrees.
13. Cook for an hour and a half.

Dear Readers!

If you want delicious food for the whole family, I suggest cooking chicken with buckwheat. You can also cook buckwheat, but it will be much tastier to cook chicken with buckwheat in the oven under cheese crust... Fragrant, delicious chicken with buckwheat will appeal to everyone, without exception.

INGREDIENTS:

• chicken (medium size)
• 2 cups buckwheat
• 2 onions
• 2-3 cloves of garlic
• 150-200 g cheese
• 3 tbsp. tablespoons of mayonnaise
• 3 tbsp. spoons of sour cream
• seasoning for chicken
• vegetable oil

Baked buckwheat with chicken in the oven

COOKING:

We wash the chicken, cut into portions, sprinkle with spices. Individual parts of the chicken can be used. I have thighs today, The amount of chicken depends on the size of the baking sheet. It is advisable that the chicken completely covers the baking sheet.

We wash the buckwheat well, drain the water.

Peel the onion and garlic, rinse and finely chop.

Three cheese on a coarse grater.

Grease a baking sheet with vegetable oil, put buckwheat in an even layer on the bottom, sprinkle with chopped onions and garlic. Fill the top with 1.5 glasses hot water... You can add a little salt to the water, just do not overdo it, since we will add mayonnaise and cheese, which will saturate our dish with salt. Then we spread the chicken.

Mix sour cream with mayonnaise. We prepare the mayonnaise ourselves:,.

We coat the chicken very well with a sour cream-mayonnaise mixture. Sprinkle well with cheese on top.

Cover the baking sheet with foil and bake the chicken with buckwheat for 40 minutes at 180 degrees. Then remove the foil and bake for another 20 minutes. Our dish should have a crispy crust, if so, the chicken is ready.

Today I will tell you about a very tasty and interesting recipe... Namely about baked chicken with buckwheat... This dish is ideal for any holidays, because it looks very nice and delicious. And it will undoubtedly please those people who are tired of potatoes. Buckwheat turns out to be simply divine, because it absorbs all the juices flowing from the chicken. It also turns out to be very crumbly and tasty. Cheese crust will be instead of foil, which seals all the aroma and juice inside the dish, it will also help to preserve all the nutritious and useful material inside.

Ingredients:

chicken - 1 kilogram;

buckwheat - 2 cups;

small onion- 4 pieces;

garlic - 3 cloves;

cheese hard varieties - 300 grams;

seasoning hops-suneli- 1 teaspoon;

sour cream - about 70 milliliters;

sunflower oil;

salt and pepper to taste.

Cooking baked chicken with buckwheat groats under a cheese crust.

We take the required amount of ingredients.

Before we start, we will need to prepare all the ingredients. First of all, take the chicken, cut it into pieces of the required size and rinse them under running water. Remember that the larger the pieces are in size, the longer the dish will take to cook. Next, take 2 cups of buckwheat and rinse thoroughly with water and remove all the garbage. If your buckwheat is not cleaned, then before washing it should be cleaned of unopened grains.

We take a deep baking sheet or mold and pour a little into it sunflower oil... Then put the washed buckwheat on the bottom.

Now let's get down to onions and garlic, peel them, rinse them under water. Next, cut the onion into medium cubes, and chop the garlic into small cubes.

Place the chopped onion and garlic on top of the buckwheat.

The next layer will be the sliced ​​chicken.

Take 1 teaspoon hop-suneli seasoning and sprinkle it on the whole chicken. Add black pepper or other spices that you like according to your wishes.

Then completely coat the chicken with sour cream.

Pour 1.5 cups of hot water into a deep plate, add about 1 tablespoon of topless salt and stir thoroughly. Fill buckwheat with chicken with this salt water.

Rub the cheese on a coarse grater. It is best to take hard varieties. Sprinkle completely over the whole chicken.

We put a baking sheet with chicken and buckwheat to bake for 1 hour at a temperature of 180-190 degrees. At the end of cooking, the cheese should be well browned.