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Chicken with potatoes and cherry tomatoes

Chicken with potatoes and cherry tomatoes


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I boiled some 7 potatoes (we were very hungry) peeled, whole. I washed the tomatoes - a casserole of Cherry tomatoes from Mega, which weighed about 400g, and I made them a notch with a knife at the pole (how else can I put it?) opposite the tail. After 15 minutes, I put the tomatoes in the pot in which the potatoes were boiling, I covered it, and I left it on the fire for another minute. Then I poured everything into a strainer.

While they were boiling the potatoes, I put them on 6 chicken hammers fry it in 3 tablespoons of oil, over medium heat, and I browned them on each side for 7-8 minutes, until they are almost penetrated ... and I crushed the manna of oregano with a dust of salt in mortar - you must use fresh oregano, here's all the trick!

Then I added over the crushed oregano 5 tablespoons olive oil, a tablespoon of lemon juice, some more salt and pepper. An aromatic oil with a divine scent came out. Yumm!

After the potatoes and tomatoes have cooled a bit, I peeled the tomatoes and broke the potatoes into pieces by hand (you could cut them, but that's more rustic, and they become crispier)

Finally, the final step: assembly: I poured the tomatoes, potatoes and flavored oil into the pan with the chicken, and turned off the heat.

Transfer all the sandramaua to a tray, sprinkle a few more oregano leaves, and put in the oven, on the right heat, for half an hour.

After half an hour, the chicken is tender, the tomatoes are dehydrated, with a wonderful sweetness, and the potatoes are golden and crunchy ... Enjoy!


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Ingredient:

1 chicken
1 kg of potatoes
2 onions
2 tomatoes
15 slices of bacon
1 tablespoon vegeta
Oil and margarine for greased tray

For the spice paste with which we grease the chicken:
1 tablespoon vegeta
1 tablespoon hot paprika
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon granulated garlic
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoons margarine

Method of preparation:
Peel an onion and cut it into larger pieces.

Wash the tomatoes and cut them into cubes.

We clean the potatoes, wash them and cut them into larger cubes.


Put onions and potatoes in a bowl, season with vegeta and add 3 tablespoons of oil and mix.

Cut the bacon into thin slices.

In a bowl put the following spices: vegeta, hot paprika, pepper, salt, granulated garlic, oregano, rosemary. Add two tablespoons of margarine and mix everything until you get a paste.


Wash and clean a whole chicken, then grease it with the paste prepared before. Grease a pan with margarine and put the chicken in the pan with the chest down.

We add around the chicken in the pan, the potatoes and onions, we pour a little oil in the pan, we put the bacon slices over the potatoes and onions and we put the tray covered with an aluminum foil in the oven.


Leave the chicken in the oven for 30 minutes with the aluminum foil over it, then remove the aluminum foil and leave the chicken in the oven for another 10 minutes on the same side, to brown. After 10 minutes, take the tray out of the oven, turn the chicken on the other side, add the diced tomatoes beforehand and leave everything in the oven for another 30 minutes until the chicken is well browned.






Fettuccine pasta with chicken breast, cherry tomatoes and basil

Put the butter, basil, lemon peel and garlic in a kitchen processor and mix until smooth.

Then, in a large frying pan, heat a tablespoon of oil. Season the chicken breast with salt and pepper, and cook over medium-high heat for 3-4 minutes or until done.

Remove the chicken breast from the pan and place in a bowl, on top add the mixture of butter with basil, lemon peel and garlic. Then cover with foil and set aside.

Meanwhile, put a large saucepan of water and salt on the fire, bring to a boil. The pasta is cooked al dente. Then drain the water, put it back in the pan and add the other half of the butter mixture, stir to combine the flavors.

Arrange the pasta on a serving plate, place the chicken breast, halved cherry tomatoes, fresh basil leaves and grated Parmesan cheese on top.


How to make the recipe for baked boned thighs with potatoes, garlic and other vegetables?

Ingredients for boneless chicken legs with vegetables & # 8211 in the oven

Here are the boneless chicken legs I used. 7 pieces come in 750 g. You can also use chicken or turkey breast fillets but not thinly sliced ​​but rather cut into 3-4 cm thick pieces.

How to quickly season and marinate boneless thighs?

I seasoned the boned thighs on both sides with: salt, freshly ground black pepper and paprika.

For extra flavor I decided to marinate the pieces of meat a bit. I put them in a deeper plate, sprinkled them with 2 tablespoons of oil and massaged them well so that they were evenly greased. I left them on the kitchen table for about an hour. You can transfer the meat to a closed bag or box and leave it to marinate for 8-12 hours in the refrigerator. Don't forget to take them out of the cold 2 hours before cooking!

It is good for the thighs to reach room temperature before being cooked or fried. Cold meat suddenly contracts on contact with the hot pan or hot oven (suffers a heat shock) and becomes hard, stiff.

Until the meat was marinated, I cleaned and washed the necessary vegetables: potatoes, onions, garlic, kapia peppers. In winter you can use only old white or red onions and you can give up peppers. It is not wrong to replace them with fresh white or brown champignon mushrooms.


Chicken with tomatoes and potatoes

I have a lot of potatoes from the country, small, red, round and sweet :). I kept thinking about how to cook them and I found the recipe below. It may seem complicated but it's not at all, you just know that I don't complicate myself too much in the kitchen :).

  • 2 whole chicken legs
  • 2 wings
  • (a slice of pork tenderloin, remained unsweetened and I had to include it)
  • 600 & # 8211 800 g potatoes
  • 300g cherry tomatoes (I only put 1 large tomato because I didn't have it)
  • 1 onion
  • 3 tablespoons ketchup
  • 2 teaspoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon spicy sauce
  • 4 tablespoons oil
  • 2 tablespoons chopped greens
  • 2 cloves of garlic

Mix in a saucepan the soy sauce with the ketchup, 3 tablespoons of oil, the spicy sauce, the honey. We put them on low heat to boil for a few seconds.

We wash the thighs, remove the skin, salt them and pepper them. We put a little oil in the tray, we place the thighs and the wings (also seasoned) we put chopped garlic on them then we grease them abundantly with sauce. We clean the potatoes, wash them and put them in the pan with the meat. We also grease them with sauce. We clean the onion, cut it into larger slices and do the same with the potatoes. Mix the greens with a tablespoon of oil and place it on top of the thighs.

Cover with foil and bake on the right heat for 40 minutes.

Then take the foil, put the tomatoes (I put a tomato cut into larger pieces) and bake uncovered for 15 minutes. Be careful not to brown the thighs too much.

The recipe is taken from the Secrets of the kitchen with modifications.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Ingredients Tart with Cheese and Cherry Tomatoes :

  • 400 grams of puff pastry or homemade puff pastry
  • 350 grams of fresh cow's cheese (or urda) or a mixture of cheese to taste (eg 1/3 urda, 1/3 fresh cow's cheese, 1/3 crushed semi-salted cow's cheese)
  • 1 or +1 yolk
  • 2 tablespoons sour cream (minimum 30% fat)
  • fresh or dried basil and thyme to taste (I put 1 teaspoon of each)

Preparation Cherry Cheese and Tomato Tart:

1. Turn on the oven and set it at 190 degrees Celsius.

2. On the work surface sprinkled with flour, spread the dough with a rolling pin in a rectangle about 38 cm long. and about 22 cm wide. Around the rectangle of dough, cut a strip about 2 cm wide. Place the dough on a tray covered with baking paper, grease the surface of the dough with the beaten egg yolk with 1 tablespoon of cold water and the narrow strip of 2 cm. it overlaps the edges all around, creating a border that is also brushed with yolk (the first image in the montage below). Prick the middle of the dough with a fork and place it in the preheated oven at 190 degrees Celsius.

3. As long as the puff pastry base is in the oven, prepare the cheese mixture, mixing homogeneously in a bowl of cheese with 1 whole egg, with sour cream, salt, pepper and herbs to taste (second image of the assembly below) .

4. Wash the tomatoes, peel them, and cut them in half.

5. After 20 minutes in the oven, remove the tray and with the back of a spoon press the puff pastry down on the entire surface framed by the narrow border on the edges. Immediately add the cheese filling and level and distribute the tomatoes on the surface with the cut upwards. Sprinkle a few crystals of salt and as much sugar as you can between the shelves and the pointer on each half of the tomato, sprinkle the tart with olive oil and bake for another 10 minutes.

Allow to cool (to be barely warm or completely cold) and serve as an appetizer.


Ingredients

  • 1 tender chicken
  • 500 gr onion (red + yellow)
  • 500 gr fresh tomatoes
  • 1 clove of garlic
  • 3 tablespoons fat (animal or oil)
  • salt to taste
  • 1 teaspoon sugar (optional)
  • a thyme powder
  • a pepper powder
  • two bay leaves
  • 1/2 bunch of parsley
  • 1/2 dill connection
  • To be served:
  • hot polenta
  • Telemea cheese, old

Ingredients for the focaccia recipe with cherry tomatoes and garlic

  • -500 g flour
  • -350 ml of water
  • -7 g dry yeast
  • -a teaspoon of salt and
  • 50 ml olive oil
  • For topping I used
  • -Cherry tomatoes
  • -Basil leaves
  • -garlic
  • -dry rosemary

How do we prepare the focaccia recipe with cherry tomatoes and garlic?

Mix the yeast with the flour, add the salt, olive oil and warm water.

Knead by hand for about 10 minutes. The dough is quite flowing and sticky.

I lined a tray with baking paper and poured the dough into the tray.

With my hands greased with olive oil, I spread the dough over the entire surface of the tray.

Wrap the tray with cling film and leave it to rise for at least an hour.

After the dough has risen enough, I have prepared the topping.

I cut the cherry tomatoes in half and placed them on top of the dough, I did the same with the garlic and basil leaves.

I also sprinkled the dried rosemary.

I preheated the oven to 230 degrees Celsius and baked the focaccia for 15 minutes, until it browned nicely on top.

It can be served hot or cold or instead of bread.

The recipe and photos belong to Alexandra Chitas and participate with this recipe in the Great Winter Contest 2019: cook and win


Video: Chicken Mustard, Potatoes, Zucchinni and Cherry Tomatoes (July 2022).


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