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I leave you to guess how good this food is.
- 1 Kg lower chicken legs [hammers]
- 4 onions
- 500 gr mushroom mushrooms
- 2 tablespoons red pasta
- parsley and green celery.
Preparation time: less than 60 minutes
RECIPE PREPARATION Chicken hammers with mushrooms:
The chicken legs are cleaned and washed.
Peel an onion and cut it into cubes, fry in a little oil.
Add the hammers, salt, pepper, paprika, chopped mushrooms and tomato paste. Mix and put warm water to cover the meat.
Simmer [30 min] until the meat is penetrated and the water has dropped to form a bound sauce.
Finely chop the greens and place over the food.
Serve with hot polenta.
Lots of onions in dishes with sauce = lots of flavor.
Crusted Chicken Hammers
Rub the crushed garlic a little with a teaspoon of salt.
Add the milk, mix, then place the chicken hammers, making sure they are completely covered with liquid.
Leave to marinate for at least 4 hours in the refrigerator, but best from evening to morning, turning the meat a few times during this time.
Mix the mustard with the pepper, sugar, paprika and oil in a bowl until everything turns into a thick paste.
Remove the chicken hammers from the marinade on the absorbent napkins and dry the meat well.
Pass them through the mustard paste, so that it adheres well to the meat, in a thick layer and all around.
Transfer them to a heat-resistant bowl greased with butter, side by side, forming a single layer.
Put in the preheated oven, for about 30-40 minutes, at 180 degrees or until the meat is done and the crust is nicely browned.
During this time, turn the hammers a few times, but only after the mustard crust on top of the meat has hardened and taken on color. Repeat until the hammers are brown on all sides.
Serve hot, along with your favorite garnish and / or salad / pickle.
Marinated Chicken and Vegetable Hammers, in the Oven
Put the yogurt / sana in a larger bowl and add the paprika, rosemary, turmeric, garlic, salt and pepper and, optionally, hot paprika, curry and nutmeg.
Mix the marinade well until the yogurt acquires a uniform color and all the ingredients are homogenized.
Prick the hammers from place to place that have been previously cleaned, washed and drained.
Put them in the prepared marinade and mix well, so that the hammers are greased all around and covered with marinade.
Refrigerate the dish for at least 2 hours, but preferably in the morning until noon.
The longer you leave the chicken hammers to marinate, the more tender and fragrant they will be.
Meanwhile, prepare the vegetables.
Peel the potatoes and carrots and cut them into thicker slices, respectively the slices.
If you use new, smaller potatoes, leave them whole or cut them in half.
Sprinkle the vegetables with a little oil, mix, then season with salt, pepper, paprika, to taste and mix well.
Put the potatoes / vegetables in a pan greased with butter.
Place the chicken hammers on top and evenly pour the remaining marinade.
Sprinkle butter cubes on top.
Put in the hot oven, for about 35-40 minutes, at 180 degrees or until the meat and vegetables are done and nicely browned.
Turn the chicken hammers in half while they are in the oven to brown nicely on both sides.
Serve hot, serving vegetables and chicken hammers on a plate. If you prefer, add a seasonal salad or pickles.
Clean and prepare the meat in suitable pieces. Bake the meat in the oven or fry it in the pan, depending on your preference, until it is tender and browns well. In a hot pan we put a spoonful of butter and on the right heat we heat the sliced mushrooms for max 10 minutes and then we leave them waiting in a bowl.
Add 50 gr. butter in the pan and melt it, sprinkle 2 tablespoons with flour and mix continuously until a firmer paste results. We start to slowly add hot milk while we do not stop mixing. Incorporate slowly, gradually all the milk and let it boil for another 2-3 minutes, & # 8211 to cook the flour well, - without stopping mixing, because it sticks very easily.
Add the mushrooms and keep on the fire for 2-3 minutes, stirring constantly
If you think the sauce is too thick, add a little more milk. Season with salt and ground white pepper (if it is not white, black is also used). Originally, nutmeg is added to the bechamel sauce, so if you want you can add it. I'm not used to it. Along with the spices, add the hardened mushrooms, let them simmer for another minute and turn off the heat. Flavor with freshly chopped parsley. Add the hot bechamel sauce over the browned chicken.
Chicken hammers with mushrooms - RecipesInternational Vegetarian, Vegan
1 packet of pizza dough spread out beforehand
30 gr flour, for breaking
100 gr Sos Pizza Univer
200 gr mozzarella balls
80 gr mushroom mushrooms
1 bunch fresh basil leaves
30 ml of olive oil
freshly ground pepper
Preheat the oven to 200 degrees for the grill. Unwrap the previously spread pizza dough, then form small pizza circles with a 6-8 cm diameter glass sprinkled with flour. We place them on a tray lined with baking paper. Grease them with Sos Pizza Univer, then slice the cleaned mushrooms on top and put the mozzarella balls cut in half. Drizzle olive oil on them, then place the tray for 10 minutes in the preheated oven. After eight minutes, remove the tray and sprinkle the basil leaves, and place the tray back in the oven for another 2 minutes.
We offer them to warm guests, sprinkled with freshly ground pepper.
Ostropel with chicken and mushrooms
Ostropel with chicken and mushrooms a food we hadn't prepared in a while and that we craved. Ostropel, depending on the area, can be served with a polenta or mashed potatoes. Regardless of the gasket is a good and consistent main course.
5-6 chicken legs (lower and / or upper)
olive oil for frying
100 g mushrooms
1 teaspoon flour
150 ml of tomato juice
1 tablespoon tomato paste
150 ml white wine
2-3 bay leaves
6-7 cloves of garlic
ground black pepper
1 teaspoon of sugar to taste
salt to taste
freshly chopped parsley
Preparation Ostropel with chicken and mushrooms:
The chicken legs are washed and wiped by dabbing with paper towels. In a pan with a little oil, apply the crust to the thighs on all sides. If necessary, add more oil.
When the thighs have browned, take them out on a plate and cover them with aluminum foil. Put a little butter in the remaining oil to remove the burns and strain it. The clean one is put back.
& # 8222Ciulama & # 8221 chicken with mushrooms
I could never eat ciulama, both out of pity for the pigeons and because it was not to my taste, that boiled flour, after it was fried in oil. Over time, I managed to make a much tastier and healthier version.
- 500-700 gr chicken breast
- 200 gr mushrooms
- 500 gr fat cream (25% -30%)
- 500 mi milk
- 2 tablespoons flour
- 2 tablespoons olive oil
- Pepper, basil, inactive yeast
- 2 cloves of garlic
Cut the meat into cubes, massage with olive oil, pepper and basil. In a saucepan with a thick bottom or a non-stick, deep frying pan, place the meat mixed with the oil and spices, put the lid on and let it boil there. After the liquid has dropped, add the mushrooms, slices and put the lid back on, stir frequently. Meanwhile, mix the 2 tablespoons of flour with the milk (be careful not to make lumps) Then put it over the meat, the small fire otherwise it will stick to the bottom of the pan and stir continuously. When the sauce thickens, add the cream and finely chopped garlic. Continue to simmer, add the inactive yeast, stir almost all the time, so that it does not stick. Make sure the meat is ready before turning off the heat. The sauce should thicken. I think I boiled the cream for about 25 minutes. Serve with polenta and baked pepper salad.
Baked chicken hammers
A perfect and quick dish for a delicious lunch or dinner. Save the recipe and make it as soon as possible.
If you try my recipe for Baked chicken hammers, I look forward to seeing you again and telling me how much you enjoyed it.
- 10 chicken hammers (1,200 kg)
- 600 g fresh mushrooms
- 250 ml pink or white wine
- 2-3 tablespoons oil
- 5-6 cloves of garlic
- aromatic herbs (de Provence)
- sweet Boya
- a tablespoon of ketchup
Method of preparation:
I talked, cleaned and washed the chicken hammers and let them drain.
When they drained, I seasoned them with herbs, paprika, salt and ground pepper.
I set them aside and took care of the mushrooms: I removed their legs, then cleaned them and passed them under a stream of cold water. When they drained, I sprinkled them with salt.
In a round tray I placed the hammers, mushrooms and their legs. I put among them the peeled garlic and cut in half.
I poured the wine and sprinkled the chicken hammers with oil.
I put the tray in the oven over medium heat for about an hour until the chicken was well penetrated. 10 minutes before it was ready, I took the tray out of the oven and greased the hammers with a little ketchup to give them an even more beautiful color. Simple, fast and to everyone's liking!
Below I have attached some photos from the preparation.
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Here you will find other recipes with MEAT / FISH MEALS.
For a perfect dinner - Chicken with tomatoes, mushrooms and garlic in the pan
1 kg of chicken hammers (thighs, wings, chest or even liver)
500 g of mushrooms
broth (or tomato juice, fresh tomatoes, tomatoes in broth)
5-6 cloves of garlic
30 ml of white wine
3-4 tablespoons of oil
Pour the oil into the pan and turn on the heat.
When the oil has heated up, put the chicken in the pan. We don't have to fry the chicken, we just have to whiten the meat a little, on each side, it takes about 2 minutes for each part.
Add the mushrooms cut in half in the pan and add a little water, about 150 ml of water.
Cover the pan with a lid and reduce the heat to low, let it boil until the meat is well penetrated. If it is a commercial chicken, it takes about 25 minutes.
When the mushrooms soften, add the broth, I added 200 g of broth, a teaspoon of thyme, a teaspoon of salt, half a teaspoon of pepper.
Now add the wine and garlic to the pan, then put the lid back on and let everything boil for about 15-20 minutes, until the meat softens very, very well.
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
We cook with love and fun! - Chicken hammers with butter and garlic
Did you miss a healthy but special recipe? It is special for those who like chicken hammers but do not know how to cook them. They are good in a pan with garlic, in the oven with vegetables and potatoes, on the grill with a lettuce, but they are even better with butter and garlic. You have to try!
What do you need?
- A casserole of chicken lower legs
- 5 cloves of garlic
- A bunch of parsley
- A tablespoon of olive oil
- 1 cup melted butter
- 1 teaspoon black pepper
- 1 teaspoon of salt
Mix the melted butter with the olive oil, the crushed garlic and the other ingredients. Then add everything in a bag with the chicken and leave to marinate for 24 hours.
After the chicken is marinated, heat the oven, add the chicken with all the contents of the bag, in a tray and then put it in the oven.
It must be left in the oven until the hammers brown and form a golden crust.