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I made this food today that I had been thinking about for some time, I wanted something light and made in a cauldron. I have the impression that anything cooked in that big cast iron dish tastes good and has a special aroma.
I used what I had at hand in the pantry, you can juggle the ingredients and put what you have.
- a few pieces of chicken,
- 400 grams of frozen peas,
- a big carrot,
- half a red pepper,
- a shallot onion,
- a little salt,
- a spoonful of my natural vegeta,
- 2 tablespoons olive oil.
Preparation time: less than 30 minutes
RECIPE PREPARATION Chicken with summer vegetables in a pot:
Preparation: heat the oil and add the diced onion, carrot and pepper. After a few minutes, add the chicken and let it penetrate a little over a very low heat.
Season with salt and pepper and add a cup of boiling water. I let the chicken boil for 10 minutes with the lid covered with a lid to steam and then I added the peas and a tablespoon of natural vegetables.
I left it for another 10-12 minutes until the water dropped and the peas boiled. At the end, season with spices to taste. To give it a more pleasant shape we arranged on the plate with a square shape, we put the meat at the beginning to delimit the space where the garnish can be placed and then we fill the shape with the garnish.
Carefully extract the shape and decorate with a few more peas. I put another piece of meat as it seemed a bit small portion
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How to prepare the Chicken recipe in a cauldron or in a frying pan with garlic and thyme
You can read the written recipe further or go directly to the video recipe by clicking on the picture.
Put the oil in the pan and turn on the heat.
Season the chicken: add a teaspoon of salt, half a teaspoon of freshly ground pepper, a teaspoon of thyme.
We fry the thighs in the hot pan, with the inside of the thigh down.
Reduce the heat, let them simmer for at least 10 minutes, then turn them over. The fire must not be too strong, otherwise the meat will only be fried on the surface, and inside it will remain raw.
We brown them well on both sides, they must be well penetrated.
Put the sliced garlic at the end, turn off the heat, put a lid on and leave them like this for 5 minutes.
- You can also use paprika to season the chicken
- You can add a little white wine before you finish cooking the thighs in the last 10 minutes of cooking.
- If you go out on the green grass or live at home, it's great to make chicken steak in a cauldron. If you have lard or some smoked bacon & hellipsa, can I tell you how tasty the result will be?
How to serve chicken steak?
You can place the steak on a plate, along with your favorite garnish and a seasonal salad. A suitable garnish would be: mashed potatoes, sauteed peas or other vegetables, rice & hellip
I prefer the simpler option: I take the pan to the table, next to it I place a generous bowl with mashed potatoes or sauteed peas and some pickles.
I leave you these recipes and I wish you good appetite and increase your tasty cooking!
Recipes with Gina Bradea & raquo Recipes & raquo Chicken in a cauldron or pan with garlic and thyme
Chicken steak in a cauldron
There are some things that inevitably send us thinking about childhood or grandparents' homes. One of those dishes is the chicken browned in a cauldron on a wood fire, served with polenta and garlic sauce.
You can also recreate that taste on the stove, using a cast iron pot or, in any case, with thicker walls. The secret of a delicious steak consists of two ingredients: country chicken and fried lard. If you only use oil, the steak will not taste the same.
- 1 kg chicken
- 500 ml oil
- 3-4 tablespoons lard
- 3-4 cloves of garlic
- 1 glass of wine
Peel the chicken if it still has traces of flakes and cut it into suitable pieces. Ideally, you should use country chickens, with all its parts, including wings, back, neck. If you make the steak only from the chest and thighs, it will come out blunt and dry.
Season the chicken pieces with salt and pepper. Heat the oil and lard in a cast iron bowl and add the pieces of meat one at a time. The fat should sizzle when you add the meat.
After you put the meat, let it brown on the outside for a few minutes, then add the wine, garlic and reduce the heat, but not to a minimum. Cover with a lid and let the meat cook for at least half an hour. During this time, the wine will freeze and the alcohol will evaporate. Stir occasionally and make sure the meat does not burn.
The cooking time depends on how thick the pieces of meat are and how tender the chicken is. The chicken should be browned on the outside, but tender and cooked on the inside.
Serve the chicken steak in a cauldron with mujdei and polenta or with your favorite garnish.
9 ways you can cook chicken in the oven
Few dishes create a feeling of comfort, a feeling of well-being and "home" as a baked chicken does. By the way, I remember seeing about two months ago a show on a television station dedicated to gastronomy in which several famous chefs were asked what "comfort food" means to them. Most gave answers that involved a recipe for baked chicken, with brown and crispy skin and juicy meat.
If I think about it better, it's a natural choice, I have a lot of very pleasant culinary memories myself, in which the well-fried chicken is a place of honor. One of them, probably the first, is when my grandmother made a whole chicken in the oven, well greased with flavored lard, wrapped in a brown paper bag. What juiciness, what flavors!
Chicken is also a place of honor in the culinary preferences of Romanians: it is cheap, it cooks quickly, the meat is quite weak and does not have a very pronounced taste, so children also like it. Be careful, however, what chickens you buy, because many breeders feed chickens with growth hormones and antibiotics, so their meat, although tender, does not bring anything good in the diet of people and especially children! According to the principle "I'm too poor to buy cheap things", choose chickens from breeders who guarantee that they do not feed them with all kinds of curses, even if they are more expensive, they really deserve that extra money.
I have made for you a selection of baked chicken recipes, you can see them below (click on any image that tempts you). There are recipes with cooked chicken, both whole and sliced (thighs or breast, etc.), I hope to inspire you and bring you joy! I would be very happy if you would leave me a comment in which you will reveal to me how often the chicken takes place in your home menu.
Another specialty, this time of Japanese origin, which you can find in specific restaurants. However, not many people know that you can prepare the recipe in your own kitchen, at a much lower cost. Teriyaki chicken with rice it's ready in 30 minutes.
Returning to the culinary territory of Romania, here's how you can prepare your liver differently. Most of them fry them, but we all know how annoying and difficult it is to fry a meat full of water. With this recipe, not only is the food healthier and tastier, with onions having a key role in flavor, but it is also much easier to prepare. In 35 minutes, spicy livers with onions I'm ready.
✽If you prefer them less spicy or not at all, reduce or completely eliminate the amount of hot peppers.
Put in a saucepan with garlic
The chicken in a cauldron has a consistent and tasty sauce, and a portion has only 200 calories, so it is a very suitable kind of food for those who are on a diet. The chicken breast will be made into tomato sauce and chicken soup and will catch a perfect flavor, complemented by the crushed garlic, generously added over the meat. Four portions of chicken in a cauldron come out of this recipe!
- 180 ml chicken soup (if you don't have one, use a cube of concentrated soup in a cup of hot water)
- 1 tablespoon and a half tomato paste
- salt and pepper to taste
- 1/2 teaspoon dried oregano
- 4 crushed garlic cloves + a few whole cloves
- 2 pieces of chicken breast, cut & icircn in halves
- 3 tablespoons breadcrumbs
- 2 tablespoons olive oil
- 150 g fresh, sliced mushrooms.
Method of preparation:
- Combine the tomato sauce, chicken soup, pepper, salt, oregano and crushed garlic in a bowl, mix well and set aside the bowl.
If you want a more consistent kind of food, add diced potatoes. You can boil the potatoes before putting them in the cauldron, to make sure that they are properly penetrated after the chicken is ready.
If you prepare put in the kettle, you will fall in love with the wonderful taste of penetrated meat and soaked in all those delicious ingredients.
1. Peel the onion, cut it into small pieces and fry in a pan with 2-3 tablespoons of oil. Put the hardened onion in a cauldron.
2. Half the thighs, sprinkle with salt and brown evenly in the same pan. Once browned, they are also placed in a pot together with 2 tablespoons of the oil in which they left their taste.
3. Put chicken broth or heated water over the legs in a cauldron to cover the meat. Bring to a boil over low heat.
Add enough water to cover the meat. I also put the 2 well-ripened, diced tomatoes
4. Normally, the ostropel is prepared with well-ripened, juicy tomatoes, but if they are not, peeled canned tomatoes are used. Of the tomatoes I had in the house, only two suited me (anyway the tomatoes from our culture are finished and at the store you can find Turkish or Dutch ones that are not juicy, so I didn't even try to look) , I cut them into cubes and put them in the cauldron. I used a canned tomato in broth, which I think is more suitable for winter than tomatoes in the market.
I put a few peppercorns and a bay leaf over the tomatoes. I let it simmer for approx. 15 minutes until the sauce, by evaporation, began to acquire consistency.
5. Slice the peeled garlic (traditionally, in the case of ostropel, the garlic is not crushed but sliced, even bigger) and add to the kettle. Leave to simmer for another 5 minutes, add salt to taste and possibly freshly ground pepper. Turn off the heat and season with chopped green parsley.
At the base of the chicken ostropel recipe consists mainly of three ingredients: meat, tomatoes and garlic. From here, recipes have been diversified that include e.g. more vegetables, but as the taste of garlic is diluted, we move away from the ostropel and get closer to the chicken stew. I added an onion to help the sauce consistency and to avoid binding it with flour. I like sauces related to flour, but they are not very healthy and I am looking for other helpful alternatives.
This chicken ostropel can be eaten with polenta, puree, natural potatoes, rice but I think polenta is the ideal pair with which, first of all, I would accompany it. Which I did. I also recommend chicken with olives and tomato sauce
- Prepare the ingredients in 15 minutes.
- Assemble the sausages in 15 minutes.
- You spend a total of 30 minutes in the kitchen.
When filling the sausages, be careful not to put too much meat because the mat may break when you cook them. If you like the spicy taste, add dried pepper flakes and hot paprika, and for a special flavor you can add a little ginger.
- baked potatoes,
- grilled vegetables.
We wash the thighs, we cut them with a knife. Put in a bowl salt, pepper, paprika and thyme to taste (depending on how spicy you want), a teaspoon of juice and about 100 ml of oil.
Mix well and put the thighs until smooth. Put about 0.5 l of oil in a hot pot, when the oil is hot add the bay leaf and part of the cups, mix from time to time with a spatula.
After we have finished making the thighs, we put the potatoes cut into quarters or even thinner which have been seasoned with a little salt, pepper, thyme and a little paprika.
After we have finished the potatoes, we cut the tomatoes and cucumbers into cubes as we like. Finely chop the onion and capsicum, put them all in a bowl, 4-5 tablespoons of oil, a tablespoon of vinegar, salt and pepper to taste.
Mix well and the salad is ready. We also make garlic sauce for those who want it or ketchup. Good appetite!