I had chicken from the country so I had to cook it more. If you buy chicken from stores, the cooking process will be much shorter.
I washed the meat and let it dry a little.
Heat the oil in a pot and lightly fry the onion. I placed the pieces of meat and let it take on a little color.
I added hot water (about 500 ml) and let the meat boil well and lower the water.
Until the meat boiled, I cleaned the asparagus and cut it shorter, and I peeled the potatoes.
When the meat was a little longer until it was good, I added the whole potatoes (smaller potatoes), the white wine and the cherry tomatoes cut in half. I put the lid on and let it boil until the potatoes softened a little, but were not completely cooked.
The cooking time of the potatoes depends on their variety and size, so try them.
Add the tomato juice, spice and asparagus cleaned from the bottom of the wood and washed in cold water.
Put the lid back on and leave for another 10 minutes.
Turn off the heat, sprinkle parsley and basil leaves on top and cover again with the lid. Let the food rest and the flavors blend.
Ingredients Chicken with green onion vinaigrette and baked potatoes with telemea
Chicken with green onion vinaigrette
4 boneless chicken legs
1 tablespoon oil
salt, black pepper
4 strands of young green onions
1 teaspoon capers in vinegar
1 tablespoon sherry vinegar
3 tablespoons extra virgin olive oil
salt, black pepper, chili flakes (or red hot peppers)
Baked potatoes with telemea
6 white potatoes (flour variety, for baking)
salt, black pepper, dried oregano
1 tablespoon oil
a little telemea (I used sheep)
How do we make the best baked chicken?
To give a better taste to this chicken with vinegar, I browned the meat before on both sides. This way I am sure that it has a crunchy crust and a taste to match. You can skip this step, but by browning the chicken, you will also get a delicious and tasty sauce. In addition to chicken, I added potatoes and apples. You can put any vegetables you want. You can put sweet potatoes, pumpkin pie, roots, whatever you like. For the sauce, I added ARTISAN VINEGAR from VINCON, honey and mustard with whole grains. After boiling, part of the vinegar strength evaporates and remains a sweet-sour sauce that goes great with chicken. I like this sauce so much that I would simply eat it with bread. To enjoy its taste, soak the chicken pieces in the sauce and enjoy them. It is wonderfully tasty and fragrant.
After you have browned the chicken and made the sauce, all you have to do is put everything in a pan and put the pan in the oven until the wonderful chicken with vinegar is penetrated and the potatoes are cooked. Depending on the chicken used, the tray and the potatoes, cooking may take more or less. Check the meat and potatoes before removing the tray from the oven to make sure everything is well cooked. When serving, add the delicious sauce over the potatoes and apples and the chicken. I did one too salad big and fresh as a garnish and it was exactly what this dish needed. Honestly, this recipe is really wonderful, tasty, flavorful and easy to prepare. It is the kind of preparation for everyone's taste, with which you can impress your guests. If you liked my recipe, add one home bread and you will have an absolutely wonderful lunch!
Chicken rolls with asparagus and mozzarella & # 8211 Here's how to do it, step by step
Chicken rolls stuffed with asparagus and mozzarella are incredibly tasty. You can prepare them for dinner or lunch. You will definitely be able to surprise all family members with this dish. You can find the recipe below.
Ingredients for chicken asparagus and mozzarella rolls:
- 2 pieces chicken breast
- 250 gr green asparagus, 250 gr mozzarella
- Salt, ground black pepper
- Rapeseed oil (for frying)
How to prepare chicken rolls with asparagus and mozzarella?
We wash the asparagus and break its hard ends. Pour boiling water over it and leave it aside for 5 minutes. Then we take it out of the boiling water and put it in a bowl with cold water. We leave him there for a few minutes.We cut the chicken breast into thin pieces. Beat the pieces of meat with a hammer for slices. Sprinkle with salt and ground black pepper on both sides. Slice the mozzarella cheese and place it over the pieces of meat.
Place a few pieces of asparagus on the edge, sprinkle salt on top and roll the meat in a roll.Soak each meat roll in egg and put it in breadcrumbs mixed with parmesan.
Heat the sunflower oil in a pan. Fry the meat rolls on both sides until golden brown.These rolls filled with asparagus and mozzarella can be served with potatoes and tomato salad. Good appetite and increase cooking!
If you like this recipe, I recommend you share it with your friends. They will definitely want to try it too because it is absolutely delicious.
Baked chicken and asparagus pasta
Pasta with chicken and baked asparagus are easy to prepare and very tasty due to the special taste of asparagus. You can choose any other vegetable to combine with pasta, from peppers to cauliflower, carrots or zucchini. But important is the asparagus, with its remarkable aroma and full of vitamins.
Category Archives: Chinese Chicken with White Asparagus // Chinese Chicken with White Asparagus
I kept a bunch of white asparagus in the fridge and I couldn't decide what to do with it. I realized that I had never used it in a Chinese dish, so I set to work. The result was amazing, a delicious and quick lunch.
What you need for 2 people:
300 gr asparagus (6-8 pieces)
a few wooden ears (optional)
6 tablespoons olive oil
1/2 teaspoon hot pepper paste
Chinese spice (five spices)
Cut the meat into thin strips and leave to marinate in the refrigerator in a mixture of 6 tablespoons soy sauce, 3 tablespoons olive oil, a Chinese spice powder and 3 tablespoons of rice vinegar. Meanwhile, heat 3 tablespoons of olive oil in a wok in which the finely chopped ginger, onion and garlic are cooked. After 1 minute add the chicken and marinade. Peel the asparagus, remove the wood and cut into several pieces. Peel a squash, grate it and slice it asparagus. When the chicken is browned, add the tomato paste, pepper paste, asparagus, carrot and wooden ears (previously kept in cold water). Fill the sauce with a little water, season and simmer for 5-10 minutes. It can be served with rice garnish or rice pasta.
Crispy Chicken With Lemon And Potatoes
1. Preheat the oven to 180C. Season the meat.
2. Melt half the butter in a heat-resistant skillet over medium heat. Add the chicken and cook for 5 minutes or until golden. Turn and cook for another 2 minutes. Transfer the chicken to a plate. Add the potatoes. Cook for 4-5 minutes or until golden. Transfer to a plate. Add 4 halves of lemon to the pan. Boil for 2-3 minutes, until caramelized. Transfer to a plate.
3. Reduce heat. Squeeze the juice from the remaining halves of lemon in the pan and mix. Add the squeezed lemon halves, potatoes, oregano and garlic to the pan. Boil for 2 minutes. Remove from the heat and add the soup. Arrange the chicken on top of the potatoes, with the skin facing up. Bake for 25-30 minutes or until the chicken is cooked and the potatoes are tender. Transfer the chicken, potatoes and garlic to a plate. Cover to keep warm.
4. Strain the liquid from the pan into a small saucepan. Bring to the boil and simmer for 10-15 minutes or until the sauce reduces and thickens slightly. Mix the rest of the butter until it melts. It is seasoned. Pour the sauce over the chicken and potatoes. Add oregano and serve with caramelized lemons.
Chicken with asparagus and potatoes - Recipes
& # 8220Tradition says that lamb should not be missing from the holiday menu. If you want to make a show from the Easter table, we offer you an honorable recipe! Especially for this, I visited one of the most famous chefs in Romania, chef Joseph Hadad, who prepared especially for our blog and for you, my dear readers, an exceptional recipe that will impress even the most capricious guest. . & # 8221 & # 8211 Ela Craciun
“I chose to recommend this recipe especially for the meal prepared for the Holy Easter Holidays because it is special, it is delicious and lighter, this year being very hot outside. Lamb cutlet with sweet potatoes and fennel is a very good mix. The brown sauce I used is natural and tasty. It is important, and I make this recommendation wholeheartedly, not to cook the lamb chop very well, but to prepare it a little in the blood. I know that Romanians do not like to eat medium-cooked meat, but try it and you will see how good it is ”- Joseph Hadad
See the recipe Lamb cutlet with sweet potatoes and asparagus
One comment on & ldquo Top Chef Joseph Hadad's recommendation for Easter & # 8211 Lamb chop with sweet potatoes and asparagus & rdquo
Interesting recipe, but I would have liked to see it transposed in the kitchen. Otherwise all the respect!