- 2 healthy onions
- a few peeled tomatoes or concentrated paste
- 5-6 cloves of garlic
- sweet Boya
- Bay leaves
- green parsley
- 1 chicken breast or 2 thighs (500 g)
- 1 glass of white wine
- ½ kg of potatoes
Preparation time: less than 30 minutes
RECIPE PREPARATION Chicken stew with puree:
Wash and wipe the meat. Season well by "massaging" and leave to cool for a few hours until ready. Peel an onion and finely chop it and slice the garlic. The tomatoes are scalded and peeled and if you don't have tomatoes, dilute the broth with a little meat juice. Put the diced potatoes on the fire. Meanwhile, cut the meat according to your preferences (suitable strips or pieces), cook the onion in a few tablespoons of hot oil, add the garlic, and then the meat. After the needles have hardened well, add the tomatoes for a few minutes. We also add spices, bay leaves about 2-3, paprika, pepper, oregano and thyme. At the end, add the wine and put it in the oven to reduce a little. Sprinkle with green parsley and serve with mashed potatoes. I boil the potatoes with a few spices, drain them and pass them and then mix them in the mixer together with butter and hot milk to taste. You can also add a nutmeg knife tip. Grease a bowl with oil, put the hot puree and let it cool for a few minutes. Put it in hot water to get out faster, turn it over on a flat plate and serve with food.
Chicken stew with mashed potatoes and cheese
Peeled and diced potatoes are boiled in salted water.
Drain the juice in which they boiled,
then grind and mix with the butter, milk and, finally, the grated cheese.
we continue with the basic recipe.
The chicken legs are washed and cut in half. Fry in a little oil.
When they are browned, take them out on a plate.
In the oil left over from frying the thighs, fry the onion cut into scales.
After it has softened a little, add the pepper cut into thin strips.
Fry together until the pepper softens,
then add the browned meat.
Fill with enough water to cover everything
and simmer for about 20 minutes.
Add the whole cherry tomatoes,
salt and pepper, then simmer until the sauce is reduced.
At the end, add the finely chopped greens.
Serve with mashed cheese and salad.
The first month of participating in the "Brave Chef" Challenge and I'm already starting to like it, I think it will become a monthly "habit". Simona's proposal is a delicious one. Don't be fooled by the fact that it sounds simple or common, the result I assure you is one of & quotte licking on your fingers & quot.
Chicken stew with roasted peppers
You know those foods & # 8211 good to lick your fingers !.
No, here's the chicken stew with roasted peppers.
Serve it the way I show you, with hot polenta and bellows cheese, right?
Or let's have some coffee with a corner of fresh bread spread in the sauce. Mmmmm!
Ingredients Chicken stew with roasted peppers
- 5 boneless chicken legs
- 10 baked peppers (I recommend kapia if you have them in the freezer the food will take you very little time)
- a red onion
- 3 tablespoons tomato juice (I put homemade if you do not put a tablespoon of broth, no more)
- 100 ml white wine (I put half dry)
- 5 cloves garlic
- a bay leaf
- 200 ml sour cream fermented with 32% fat
- a tablespoon of starch or flour (I recommend starch, it's finer)
- 30 ml oil
- green parsley
Preparation Chicken stew with roasted peppers
Heat the oil in a saucepan. Put the thighs and onions in it and cook for 5 minutes, stirring occasionally.
Put the baked peppers on top of them, after you have detached their backs (not the seeds), cut them into pieces.
Stir and let it befriend for another 3 minutes, then add the tomato paste, bay leaf and wine.
Put the lid on the pot and cook over medium heat for 30 minutes.
In a bowl put the crushed garlic and mix it with sour cream and a tablespoon of starch.
After 30 minutes, remove the lid from the bowl, pour the cream mixture and mix gently. Boil for two minutes.
Match the taste of salt.
Sprinkle chopped green parsley at the end, then let the flavors combine for 5 minutes.
Chicken stew with puree - Recipes
For starters, we prepare our chicken organs. We clean the pipettes, the hearts, wash them and then cut them and leave them in cold water. We leave the livers in cold water. later we will cut them and clean the marrow.
We clean the onions and peppers from the seeds and then we wash and cut them. We cut onion scales. Peppers as desired. If you want you can also add 2 carrots to the large grater.
We put a saucepan on the fire in which we heat the oil. Add onion, a pinch of salt and mix well. Let the onion soften and then add the peppers (and carrots if you want to put). Mix everything well and leave until the peppers soften, then add the paprika and mix again.
Put the cleaned and washed pipettes and mix. Leave for about 30 minutes with the lid on. We stir from time to time. We check the pipettes if they are made, then we also put the chicken hearts. Mix well and put the lid on. Let the hearts cook for 10 minutes, then add the goulash cream (or you can use peeled tomatoes cut into 4. or tomato paste) and mix. Leave for about 15 minutes and then add the chicken livers.
Mix everything well and let it boil with a lid. If necessary add a little water or tomato sauce (after pref. I did not put anything. I was a non-stick pan). At the end, season with salt, pepper and parsley. We serve what we like, we served it with pasta (that's what the children wanted), it goes very well with polenta, mashed potatoes, rice, or simply with bread.
CHICKEN STEW WITH PUREE IN THE OVEN
We have prepared for today a super tasty chicken stew with baked puree and I invite you to try it for the whole family!
And in this recipe I used Yellow chicken Farmer of Auvergne from Edenia, a very healthy choice and with an extraordinary and unmistakable taste of country chicken!
1 chicken Yellow chicken from Auvergne de la Edenia
3 cloves garlic
2 tomatoes (which we blend with the peel)
3 tablespoons olive oil
2 was dafin
1 kg of potatoes
about 100g grated cheese
1 beaten egg
The first time we will cook the chicken that has been previously thawed in the refrigerator. Grease the chicken with oil and put it in a tray on baking paper.
Put the tray in the preheated oven at 180 degrees C and leave for 1h20min.
When the chicken is ready, take it out and leave it to cool. We remove the skin and debone the meat that we will cut into cubes or larger pieces, as we wish.
Finely chop the vegetables with an electric grinder or a knife. We put the stewed vegetables together with the oil and a glass of water. Let the vegetables simmer for about 20 minutes, then add the blended tomatoes and bay leaves and leave for another 5 minutes. Over the vegetables we will add the chicken pieces and mix.
For the puree, boil the peeled potatoes and cut them into cubes.
When the potatoes are cooked, drain them well and add the butter and milk and then pass until you get a puree.
We prepare a form of yena or ceramic in which we will first put the stew and over the stew the puree, leveling easily. Pour the beaten egg lightly over the puree, which we will spread with a brush so that the entire surface of the puree is greased.
Sprinkle grated cheese and put the dish in the oven, set 180 degrees C and leave until the cheese is nicely browned, about 30 minutes.
A mega delicious and healthy lunch for the whole family!
I recommend the yellow Poulet chickens from Edenia because they are raised with a 100% vegetable diet traditionally free and without antibiotic treatments. Due to the environment and the way they are raised, their meat is firm and low in fat.
There are chickens that were raised in France and whose superior quality is certified by the Label Rouge certification.
For more information, I invite you to follow the page www.flaveur.ro/pui-edenia/ .
I invite you to use with all confidence the Poulet Jaune chicken in Flaveur dishes!