People’s favorite - in all forms: from very simple to the most sophisticated.
MARINATED WINGS
Cooking time: 1 h 30 min
IN 4 PORTS: • 1 kg of chicken wings • 100 ml of soy sauce • 1 table. spoon of honey • 3 tablespoons. tablespoons of ketchup • 50 g of semi-sweet white wine • 1 orange • 1 table. a spoonful of ground paprika • 1 pinch of chili pepper • 4 cloves of garlic • salt • ground black pepper • vegetable oil for frying
1. Peel the garlic, chop, mix with peppers, salt, soy sauce, melted honey and ketchup. Put chicken wings in the marinade and leave for 1 hour.
2. Squeeze juice from an orange, add wine and 100 ml of water. Heat oil in a pan and fry the wings. Then pour the wine sauce and simmer for 15-20 minutes under the lid.
CHICKEN WITH GRAPES AND OLIVES
Cooking time: 1 h 20 min
AT 8 PORTS: • 1 large chicken • 300 g quiche mish grapes • 300 g seedless olives • 100 g figs • 200 g grape leaves • 100 g peeled walnuts • 1 lemon • ground black pepper • salt • 3 tablespoons. tablespoons sour cream • 100 g small onions • 50 g butter
1. Rub the prepared chicken with salt and pepper. Figs cut into 4 parts. Wash the grapes. Crush walnuts and mix with figs and grapes with olives. Stir the chicken with the resulting mixture, sew the hole with culinary thread.
2. Overlay the chicken in several layers with grape leaves and, so that they hold well, wrap with culinary thread. Heat the oven to 200 ° C. Put chicken in a roasting pan and grease with sour cream. Put in the oven and bake for 30-40 minutes.
3. Put the onion in a sieve, pour over boiling water and peel under a stream of cold water. Then roll in flour and fry in butter until golden brown. Remove the grape leaves from the finished chicken and remove the cooking threads. Put chicken on the dish with fried onions. You can decorate with lemon slices.
TANDORI CHICKENS
Cooking time: 1 h 45 min
IN 4 PORTS: • 4 chicken (450 g each) • 1 pinch of ground saffron • 1 lemon • salt • ground black pepper • 1 table. spoon of coriander seeds • 1 table spoon of caraway seeds • 1 teaspoon. spoon of mustard seeds • 1−2 pods of dried chili pepper • 1 teaspoon. grated ginger root • ½ teaspoon. tablespoons of turmeric • 1 table. a spoon of ground paprika • 1 table. tablespoon of starch • 250 g creamy yogurt
1. Wash and dry the chickens. Squeeze juice out of lemon. Add saffron to it, 2 table. tablespoons of warm water, 1 teaspoon. a spoonful of salt and a little black pepper. Mix everything thoroughly and grease the resulting marinade of chickens from all sides. Put in a flat shape.
2. Fry the seeds of coriander, caraway seeds and mustard in a pan without adding fat to enhance their aroma. Allow to cool. Then crush the seeds in a mortar or grind together with the dried pods of chili pepper. Mix with grated ginger root, turmeric, ground paprika and starch. Combine with yogurt. Cover the chickens with the resulting paste evenly and put them in the refrigerator for 24 hours, covering with a cap or a lid.
3. Heat the oven to 180 ° C. Bake chickens at an average level of 30-40 minutes, periodically turning over.
CHICKEN FILLET IN BREEDED SAUCE
Cooking time: 25 min.
For 4 servings: • 300 g of noodles • 1 bunch of spicy greens • 1 table. ground hazelnuts • 3 tablespoons. tablespoons of vegetable oil • 2 cloves of garlic • ground paprika • 4 chicken breast fillets • 2 tablespoons. tablespoons butter • 2 tablespoons. tablespoons of red pepper peas and pine nuts • 100 ml of vegetable broth • 80 g of thick sour cream
1. Boil the noodles until cooked in large quantities of boiling salted water, put them in a colander and let the water drain completely. Wash greens, dry, chop finely and mix with ground hazelnuts and vegetable oil. Add chopped garlic. Season with salt and paprika.
2. Wash, dry the chicken fillet, coat with a spicy-nut mixture and fry in butter on both sides for 8 minutes. Add peppercorns and pine nuts, fry for another 2 minutes.
3. Put the meat out of the pan. Pour the vegetable broth into the juice remaining from roasting and bring to a boil. Add sour cream and mix thoroughly. Salt and pepper. Put the breasts on the dish and pour the resulting sour cream sauce. Serve the noodles on the side dish. You can sprinkle the dish with fresh herbs.
CHICKEN ROLL WITH MUSHROOMS AND WALNUTS
Cooking time: 1 h 30 min
For 4 servings: • 1 chicken • 350 g of forest mushrooms (freshly frozen) • 80 g of hard cheese • 50 g of chopped walnuts • salt • curry powder • cilantro greens • 1 table. sour cream • butter
1. Wash the chicken, dry it, cut the carcass along the breast, turn out and carefully remove all the bones. Peel the mushrooms, wash, cut into slices (put the frozen mushrooms in a colander and rinse). Salt the mushrooms, fry in butter for 7 minutes, add sour cream. Stir and simmer another 10 minutes.
2. On a chicken carcass in an even layer (the edges should remain free) put the mushrooms, sprinkle with chopped cilantro and nuts. Grate the cheese on a medium grater and sprinkle the filling with it. Tightly roll, roll up with culinary threads. Salt the roll and season the curry.
3. Heat the oven to 200 ° C. Put the chicken roll in a pan with melted butter and fry until golden brown. Take out the roll, let it cool slightly, wrap in aluminum foil, put in the oven and bake for 40–45 minutes.
SOUP AND RED Cabbage WITH CHICKEN
Cooking time: 60 min
For 4 servings: • 1 onion • 750 g red cabbage • 1 table. tablespoon of olive oil • 1 pinch of ground cloves, cinnamon and grated nutmeg • 400 g of potatoes • 1 carrot • 250 g of smoked chicken breast • 2 tea tablespoons of red wine vinegar • salt • ground black pepper • parsley
1. Peel and finely chop the onion. Wash the cabbage, cut the head in half, remove the core, chop the leaves with a thin straw.
2. In a large pot with thick walls, heat olive oil and fry the onions until golden brown. Add shredded cabbage, mix and simmer over low heat for 10 minutes.
3. Pour the cabbage into 1 liter of hot water, add salt, add cinnamon, cloves and nutmeg, bring to a boil and cook over low heat for 25 minutes, cover with a lid.
4. Peel and wash the potatoes and carrots. Dice potatoes, carrots into slices. Add vegetables to the soup and cook for another 10 minutes. Cut smoked chicken fillet into slices, put in soup, season with wine vinegar and cook for 5 minutes.
KHARCHO IZ CHICKEN
Cooking time: 1 h 30 min
For 4 servings: • 1 chicken, ready for cooking (approximately 1.3 kg) • 3 onions • 40 g butter • 1 table. flour • 500 g tomatoes • 200 g peeled walnuts • 3 cloves of garlic • 20 g chopped green cilantro • 1 bay leaf • ½ teaspoon. tablespoons ground cinnamon • ground black pepper • salt
1. Wash the chicken, divide into pieces, put in a large pan and pour 2.5 liters of water. Bring to a boil and cook over very low heat for 45 minutes. Strain the broth, separate the chicken meat from the bones and cut into small pieces.
2. Peel and chop onions. Melt the butter in a saucepan and fry the onions for 3 minutes. Add chicken pieces, pour in 3 tables. tablespoons of broth and simmer for 15 minutes. Then sprinkle with flour, mix and simmer another 7-10 minutes.
3. Lower the tomatoes for 30 seconds in boiling water and remove the skin. Grind the pulp in a blender or chop. Chop walnuts. Peel and pass the garlic through a hand press. Mix with nuts and cinnamon.
4. Heat chicken stock, add chicken pulp with onion and cook for 10 minutes. Then add chopped tomatoes, nuts with garlic, chopped herbs, bay leaves, salt, ground black pepper and cook for another 7 minutes.
Chicken Legs Stuffed with Tangerines
Cooking time: 1 h 15 min
For 6 servings: • 6 chicken legs • 6 tangerines • 20 g ginger root • 4 cloves of garlic • 4 tablespoons. tablespoons of soy sauce • 2 tables. tablespoons of olive oil • 1 table. brandy spoon • salt • ground red pepper
1. Wash the chicken legs, dry with a paper towel, cut along and remove the bones. Pour olive oil and 2 tablespoons into the stewpan. tablespoons of soy sauce. Fry the legs on each side until golden brown, remove and allow to cool.
2. Wash, peel and grate the ginger root on a medium grater. Peel and finely chop the garlic or pass through a hand press. Combine ginger, garlic, remaining soy sauce, cognac, red pepper and salt. Roll the fried legs in the mixture.
3. Wash, clean, tangerine three tangerines, remove seeds. Stuff the legs with tangerines and put in a saucepan. Pour sauce and juice from 2 tangerines and simmer under the lid over low heat for 10-15 minutes. When serving, garnish with mandarin slices and fresh herbs.
CHICKEN DICK WITH APPLE AND GRAPES
Cooking time: 50 min.
For 4 servings: • 4 chicken drumsticks • 1 sweet and sour apple • 200 g of red grapes • 2 tables. tablespoons of vegetable oil • 50 g of butter • 2 onions • juice of half a lemon • salt • spices for chicken
1. Wash and dry the chicken drumsticks with a paper towel. Then salt each of them and sprinkle with spices on all sides.
2. Wash the apple, peel, core the seeds, cut the flesh into small cubes and immediately sprinkle with half of the lemon juice. Peel and finely chop onions. Wash the grapes, remove the berries from the branches, large berries can be cut in half and remove the seeds.
3. In a pan, heat vegetable oil and fry the chicken legs over high heat for about 5 minutes from all sides until golden brown.
4. Preheat the oven to 200 ° C. Fry the drumsticks in a rectangular baking dish, add chopped onions, grapes, an apple to them and sprinkle with the remaining lemon juice. To salt. Put the form in the oven and bake for 30 minutes.
CHAKHOKHBILI FROM THE CHURCH IN GEORGIAN
Cooking time: 35 min
For 4 servings: • 1 chicken (weighing approx. 1.5 kg) • 1 onion • 4 tomatoes • 1 clove of garlic • 2 tablespoons. tablespoons of vegetable oil • 1 table. spoon of red wine vinegar • 1 bunch of cilantro or parsley • salt • ground black pepper
1. Wash, dry and cut the chicken into pieces. Peel and chop the onion in half rings. Peel and pass the garlic through a press. Wash and cut the tomatoes crosswise, then rinse with boiling water, remove the skin and remove the base of the stalk, chop the pulp.
2. Sort the greens of cilantro or parsley, wash, dry and finely chop. Stir the chicken, stirring, fry without adding oil until golden brown 10 min.
3. Pass the onions in a frying pan in vegetable oil for about 7 minutes. Add tomato flesh and chicken to the onion. Pour vinegar and 50 ml of hot water, simmer for 15 minutes, cover. Then mix the herbs and garlic, season with salt and black pepper. Remove the pan from the heat and leave it under the lid for 2 hours.
4. Before serving, warm the dish again, avoiding strong boiling, and sprinkle with fresh herbs.
CHICKEN SALAD WITH NUTS AND CELERY
Cooking time: 30 min
For 4 servings: • 4 chicken breast fillets • 8 tables. tablespoons of olive oil • leaves of different salads • 2 petioles of celery • 2 carrots • salt • ground black pepper • 4 tablespoons. tablespoons of white wine vinegar • 1 pinch of granulated sugar • 1 teaspoon. mustard spoon • 2 tablespoons. spoons of cashew nuts or pine
1. Wash, dry and fry the chicken breasts on 2 tables. tablespoons of olive oil for 10 minutes on all sides. Remove from pan and allow to cool. Parse salads into leaves, wash and dry. Wash, dry and chop celery
slices. Peel, wash and chop the carrots with a thin straw.
2. Season the chicken fillet with salt and pepper and cut into small slices or strips. Fry the peeled nuts in a pan without adding fat to enhance their aroma. Mix vinegar with mustard, remaining olive oil and granulated sugar. Season the resulting dressing with salt and pepper.
3. Put prepared salad leaves on plates.Top with chopped vegetables, sliced chicken and roasted nuts. Pour the salad into the resulting dressing.
PHOTO: STOCK FOOD / FOTODOM.RU (1), CFA "BURDA" (10).
