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I'm a little upside down and I'm not very inspired ...... I went to Carrefour to get vinegar for hot peppers and I came back with a chicken and mushrooms ...... I liked it what does the chicken look like .... he was really dead anyway, he doesn't move anymore ... and the mushrooms were small and cute ..... and I say nonsense, to go to work, that is to write what I did ... .
- 1/2 chicken about 900 g
- 200 g mushroom mushrooms
- 3-4 red peppers
- 1 large water onion
- olive oil
Preparation time: over 120 minutes
RECIPE PREPARATION Chicken with mushrooms in the oven:
Wash the chicken, salt it, pepper it and grease it with olive oil and place it in a yena bowl. Separately the onion, cut the pepper, leave the mushrooms whole that are too small or cut in half the largest, mix all the vegetables with olive oil, salt and pepper, then add them over the chicken, pour a cup of water and bake, with moderate heat for about 2 hours.
Put in the oven with mushrooms
Preheat the oven to 180 ° C. In a flame-retardant saucepan, heat the oil over medium heat. Roll the chicken legs in flour, shaking off the excess. Transfer to a saucepan and fry for 4 minutes on each side or until golden brown. Remove the chicken to a plate.
Reduce the flame to low to medium. Put the pepper and garlic in the pan and cook for 5 minutes or until the pepper is crispy and crispy. Incorporate the potatoes and continue for 2 minutes.
Incorporate the mushrooms into the composition. Cover the casserole and cook everything, stirring occasionally, for 5 minutes or until the mushrooms start to leave juice. Add the base soup, artichokes, half the salt and bring to a boil. Bring the chicken back to the casserole and boil again. Cover the bowl, place in the oven and bake for 35 minutes or until the chicken and potatoes are tender.
Meanwhile, in a covered pot, boil 600 ml of water. Dip the rice in the remaining salt. Reduce the flame so that the water boils slowly, cover the pot again and cook the rice for 17 minutes or until it is tender.
Pour the lemon juice. Serve the chicken and vegetables on a bed of rice, sprinkled with the sauce from the casserole.
A dish worthy of a luxury restaurant
To prepare this recipe, you need the following ingredients:
- 2 slices of white bread, crushed into crumbs
- 60 gr of chopped green onions
- 230 gr of pre-cut mushrooms
- half a teaspoon of dried thyme
- 1 clove of crushed garlic
- 4 pieces of boneless and skinless chicken breast
- 2 large eggs, beaten beforehand
- 1 tablespoon of olive oil
You should also have a cooking oil spray on hand.
The preparation method is as follows:
First of all, preheat the oven to 180 degrees Celsius, then put the bread crumbs in a plate, and in two others, flour and beaten eggs. Put a pan on the fire and spray oil on its entire inner surface. Put the mushrooms and onions to harden for 10 minutes or until they change color and texture. Then put the garlic and thyme and leave everything aside for 10 minutes to cool. Now is the time to add mozzarella cheese, but also salt and pepper to taste. Homogenize the mixture by stirring, but make sure that the pan is not close to the flame, because the cheese can melt.
Next, using a knife, make a cut in each piece of chicken breast, without completely piercing the meat. Put a quarter of the mixture of vegetables and cheese previously obtained in each pocket thus obtained. Salt and pepper to taste the chicken breast pieces. After that, give each chicken breast through the flour, through the egg and then through the bread crumbs. Make sure you follow the order of the stages, to get the desired look and taste!
Once you have passed this stage, put the meat in the pan greased with oil and leave it for 2 minutes on each side. The last step is to bake the chicken pieces in the oven for about 15 minutes.
Try this delicious recipe too chicken stuffed with mushrooms and you will never get tired of preparing it!
Baked chicken hammers with mushrooms
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.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
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Here you will find other recipes with MEAT / FISH MEALS.
Baked chicken with lemon and mushrooms
1. Preheat the oven to 6/200 ° C. Soak the mushrooms in 200 ml of boiling water for 20 minutes. Drain and keep the juice.
2. Meanwhile, heat a frying pan, add the chicken, with the skin covered side down, and fry over medium heat for 4-5 minutes, then turn and fry for another 1 min. Remove and place in a heat-resistant dish. Put oil in the pan and cook the onion for 5 minutes, take it out of the pan and put it in the baking dish, together with the chicken and mushrooms.
3. Pour the wine and mushroom juice into the pan, add the thyme and lemon quarters, season and boil for 5 minutes, until reduced by half. Pour over the chicken. Cover the pan with foil and bake for 15 minutes. remove the foil and bake for another 5 minutes, until the chicken is well penetrated.
2 pieces chicken breast (about 600 g)
3 garlic cloves
250 g canned diced tomatoes
1 tablespoon chopped thyme
200 g small mushrooms
100 g of cheese
Wash the chicken breast pieces, season with salt and pepper to taste, and fry on both sides in 3-4 tablespoons of hot oil.
Peel the garlic, finely chop and fry in a tablespoon of hot oil for a few seconds, add the chopped thyme and tomatoes and sauce. Leave it on the fire for a few minutes.
Wash the mushrooms, cut into slices and fry in two tablespoons of hot oil until soft. Pour the tomato sauce into a smaller heat-resistant bowl greased with oil.
Cut the meat into thick slices. Place the slices of meat interspersed with the mushrooms on top of the sauce.
Put the cheese on a large grater and mix with the yolks. Season with salt and pepper and place the composition on the chicken.
Place the dish in the preheated oven at 190 ° C and leave to brown. Serve with natural potatoes.
Chicken with rice and mushrooms & # 8211 quick and dietary recipe
Chicken with rice and mushrooms & # 8211 quick and dietary recipe. How to make rice with chicken breast and mushrooms? Fast food with rice, mushrooms and chicken pieces. Rice recipes. Recipes with chicken breast or boneless thighs. Mushroom recipes.
There are days when lunch is on the run and I don't have enough time to cook something laborious. This chicken with rice and mushrooms is a quick solution for a tasty and balanced meal. My son is a big fan of rice, so I cook them quite often.
This dish is much faster than a classic pilaf. It has many more components, more complicated cooking techniques and longer cooking time & # 8211 see here the recipe for an authentic pilaf.
To shorten these times, I often use parboiled rice, which cooks quickly and remains "grain by grain", fast-roasted chicken, as well as canned mushrooms. Instead of chicken breast you can choose boneless thighs or turkey breast. The last two are juicier, more tender.
Being a diet recipe, I was careful when dosing fats (oil, butter). As a personal note, I did not use onions at all because I like the flavors of roast meat and mushrooms of this dish. If we use a fragrant rice like basmati then it's even better! It is not wrong if you also put onions & # 8211 I indicated in the recipe when it is put.
From the quantities below it results approx. 2-3 servings of chicken with rice and mushrooms.
Baked chicken with mushrooms - Recipes
This time I prepared a simple and easy recipe with chicken and mushrooms. And because I had pumpkin in the house, I added it to the recipe. It is one of the recipes that I prepare quite often, especially when I don't have much time to spend in the kitchen.
Cruise Phase (PL), Consolidation, Final Stabilization
-4 skinless chicken legs
-300 -350 g mushroom mushrooms
- 1 lgt olive oil (optional)
Preparation. Place the chicken legs in a pan. Add the washed and cleaned mushrooms, but left whole and the zucchini cut into thin slices. Add the basil leaves, garlic, salt, pepper and herbs. Sprinkle with olive oil (I have a sprayer), but you can skip this step if you want.
Put the tray in the oven heated to 180 and leave for about 30-40 minutes. It can be eaten with a sauce made from skim yogurt and garlic. Delicious, do you believe me?
One Response to Chicken with mushrooms and zucchini in the oven
It looks great!
Now I put it in the oven and I'm looking forward to it & # 8230yamy yamy !!
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