Chicken stew

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I put the frying pans in the hot oil. I left them on medium heat, turning them on all sides until they are nicely browned.

I took them out in a bowl and covered them. In the remaining oil I put the chopped onion and garlic and I hardened them lightly. I then added the wine, the bay leaves, the cups, and a little water to cover them well.

I put the lid on (not at all) and let it boil over low heat.

When the meat was well penetrated, I put the tomatoes in pieces and let it boil for a few more minutes.

I seasoned with green parsley.

I served it with rice with vegetables and a salad of vegetables, but the best is with polenta.

The source of appetite :)) was Medi, only she made it with chicken breast.

Chicken stew with tomato sauce

Chicken stew with tomato sauce & # 8211 is a seasonal recipe, a light, tasty and fragrant recipe. It goes very well with a peasant bread and a glass of white wine. Chicken stew is a dietary alternative to lamb stew. Not everyone eats lamb.


  • 3 chicken legs
  • 3 sprigs of green onion
  • 3 cloves of green garlic
  • 1 can of diced tomatoes
  • salt
  • pepper
  • green dill
  • frying oil

Preparation & # 8211 Chicken stew with tomato sauce:

1. Wash the chicken (I used the legs and wings), portion it and fry it in hot oil, in a deeper pan. We fry them well on both sides.

2. When the meat is done, drain the oil from the pan (leave only 2-3 tablespoons of oil), then add the garlic and green onions, chopped into larger pieces, mix well.

3. When the garlic and onion have softened, add the diced tomatoes and mix.

4. Immediately add 200 ml of warm water and season with salt and pepper to taste.

5. Let everything simmer for about 25-30 minutes, until the sauce decreases. We stop the fire and sprinkle with finely chopped green dill.

Delicious chicken stew & # 8211 Video Recipe

Chicken stew is one of my favorite recipes, because it is very tasty and brings us a spring wave on the table.
Before, we cooked chicken stew only in spring when we have both onions and green garlic, which then disappeared and you didn't see them until the following year, spring.
Now we find green onions and garlic in supermarkets and even in the market we saw even a few days ago, because it was a warm and long autumn.
The first thought, when I smell the raw smell of onions and green garlic, I go to chicken stew or lamb stew, which are absolutely delicious.
There is no Easter without cooking lamb stew, which has a special rich flavor, thanks to the very tasty lamb.
Unlike lamb stew, chicken stew should be helped a little with concentrated bone soup, in order to have a richer taste and in addition, to take advantage of the miraculous properties given by concentrated soup, which we have. listed at the presentation of the recipe.

If you do not have concentrated soup, you can put 100 ml of white wine, which will soften the meat well and will accentuate its taste.
Let the wine boil for 5 minutes without a lid, let the alcohol evaporate from the wine, then add 100 ml of water and boil the same as here.
If you do not like the wine in the food, add only 200 ml of water, or add some vegetables like chicken soup, which you give, after they have boiled in a blender and you will get a very tasty sauce in which you then add onions and garlic. green and then proceed as in the video below.
No matter how you proceed to prepare chicken stew, we will get a fabulous food, full of freshness, now on the verge of winter.

INGREDIENTS Chicken stew:

& # 8211 3 boneless chicken legs
& # 8211 5 green onion ties
& # 8211 5 bundles of green garlic
& # 8211 1 green marar reading
& # 8211 200 ml concentrated soup
& # 8211 300 g mashed tomatoes
& # 8211 70 g unsalted butter
& # 8211 2 cloves of garlic
& # 8211 peppercorns
& # 8211 1 teaspoon salt
& # 8211 1 teaspoon of dried basil
& # 8211 1 teaspoon sugar
& # 8211 1 bay leaf (optional)
& # 8211 2 tablespoons oil

PREPARATION You can see the chicken stew in the video below.
Enjoy !

Chicken Stew - Recipes

Grill | International

1 teaspoon Haragos Piste Univer
40 ml of sunflower oil
20 ml honey from mixed flowers
1 teaspoon salt
40 gr butter
1 medium onion
1 teaspoon ground turmeric
1/2 teaspoon salt
300 gr corn kernels (frozen)
450 ml of vegetable soup juice
2 tablespoons coriander / chopped parsley leaves

Preheat the oven to 190 degrees. Mix Haragos Pista Univer with oil, honey and a little salt, then apply on cleaned chicken wings with a brush.

Place them on a tray lined with baking paper and bake in the preheated oven for 25 minutes.

Meanwhile, melt the butter in a pan and sauté the finely chopped onion.

Season with ground turmeric, salt, then sprinkle the corn and pour over it the vegetable soup juice. Boil it over medium heat until the corn kernels soften. We mix it to be creamy.

Serve with fried chicken wings, sprinkled with a little coriander / fresh parsley leaf.

Chicken stew

Spring brings with it stalls full of greens, nettles, loboda and other fresh truffles, which help us make the transition from the cold season to the warm one easier. A tasty recipe, through which you can make the most of spring greens is chicken stew.

This food abounds in onions and green garlic, which gives the chicken a really tasty taste. In this preparation you can add fresh or frozen spinach, which contributes to the intake of vitamins and minerals of this filling food.

Chicken stew it is served with peasant bread or creamy mashed potatoes. A glass of white wine is also welcome.

Ingredients for 5 servings

1 kg of superior chicken legs, 4 bundles of green onions, 3 bundles of green garlic, 50 ml of oil, 3 tablespoons of tomato paste, 100 ml of chicken soup, salt and pepper to taste.

Method of preparation

Fry the meat in oil, on both sides, for a few minutes in a deep pan.

Remove the meat, and in the remaining fat add the green onion and garlic (cut into sticks of about 2-3 cm).

Cook for 3-4 minutes, add chicken soup, tomato paste and meat.

Cover the pan and simmer for 20 minutes (or until the meat is cooked).

Season with salt and pepper and simmer for another 2-3 minutes.

Chicken stew serve hot with a glass of white wine.

RECIPE PREPARATION Chicken stew at Crock-Pot Express Multicooker with pressure cooking:

First prepare the marinade.

The meat is cut into small portions, placed in a bowl.

Sprinkle with oil, salt, finely chopped parsley and lemon juice. Stir to coat all the pieces of meat in this sauce, then cover the dish and put in the fridge for 1-2 hours. The marinade will give the meat a great aroma.

Meanwhile, clean and wash the onion and garlic. Finely chop the red onions, and the green ones, the right rounds.

The Crock-Pot Express Multicooker with pressure cooking connects to a power source.

Remove the lid and put the oil in the Crock-Pot Express Multicooker bowl with pressure cooking.

Press BROWN / SOTE, set the time to 10 minutes and press START / STOP.

Add the chopped onion and the chicken removed from the marinade.

When the meat is browned, add the chopped onion and garlic, tomato paste, close the lid, press the MEAT / STEW button, set the pressure to LOW and the time for 10 minutes.
Check that the steam valve is closed SEAL / CLOSE and press the START / STOP button.
After the cooking time is over, release the steam and leave it for 10-15 minutes, then carefully open the lid, using a kitchen glove.

The stewed food smells great and can be served immediately, along with a simple salad and flavored croutons!