Chicken meat is tasty, dietary, healthy and simply loved by everyone. Various chicken dishes are very popular in Slavic countries. Each country boasts hundreds of recipes for preparing this meat. But which recipe to choose for the New Year's table?
Everyone knows how to cook chicken for the New Year; you need to put the meat in the oven and wait until it is ready. But such simplicity of preparation only at first glance seems like a way to serve chicken on the New Year's table. To get the meat juicy and appetizing, with a wonderful crust and unusual flavor notes, you need to choose a recipe and strictly follow all the recommendations. This article is about how to cook chicken in the oven for the New Year and not only in the oven.
Baked chicken for the new year. Main stages of technology:
It is best to buy chilled poultry, not frozen. Its meat will have a richer flavor and will also be more tender when cooked;
It is best to cook a chicken weighing up to one and a half kilograms of one year old or even less;
A fresh and delicious chicken will have a domed breast with no protruding bones. The color of the skin should be even, without any stains or smudges. Also, before buying, do not be shy, and you should smell the bird. Fresh and tasty will have a pleasant sweet smell;
It is best to bake in cast iron or ceramic dishes. It tends to heat up gradually, which will prevent the meat from burning. But they are also suitable for baking metal or glass molds;
If you fry meat, you need to strictly monitor the temperature. It should not be more than 85 degrees in thickness of the meat;
Before placing the prepared carcass in the oven, it must be preheated. The most optimal temperature regime is around 180-200 degrees. Meat is cooked at the rate of forty minutes per kilogram;
You can determine readiness using a toothpick. If you pierce the breast and clear juice comes out, then the dish is ready;
You should not leave meat in an oven that has just been turned off, because it will quickly become dry and acquire an unpleasant smell of fat;
To get a crispy golden brown crust, 10 minutes before the end, you need to grease the carcass with a thin layer of sour cream or honey. You can also cook the bird in grill mode if your oven allows it;
It is better not to rub the chicken with store-bought mayonnaise, because it will give the bird a vinegar smell and also add excess fat to the product, which will reduce the dietary quality of the product.
How to cook chicken for the New Year: recipes
If you cook meat correctly, you will always get delicious chicken for the New Year. But our recipes will help you serve chicken in an unusual way and add new, sometimes unexpected, combinations to the familiar taste. The ingredients you will need are a kilogram of chicken, two oranges and cloves of garlic, salt and a mixture of peppers (two teaspoons), two tablespoons of soy sauce, two teaspoons of honey, one tablespoon of olive oil. Wash the chicken and salt the inside. Grate the garlic and also grate the chicken from the inside, under the skin on all sides. Wash the oranges and pour boiling water over them, then cut into thin slices. Place three slices of citrus fruit under the skin of the bird and place the rest inside. Secure the hole with toothpicks. Now you need to mix honey, oil and soy sauce. Rub the chicken very well on all sides with this mixture. Sprinkle with pepper. Place the carcass on a baking sheet or in a greased form. Cook for about one and a half hours. If the ends burn, they should be wrapped in foil.
It will also be perfect for the New Year's table.
This is the easiest way to cook chicken for the New Year. Open the breast like a book and rub with ground black pepper. Pour a kilogram of salt onto a dry baking sheet and evenly distribute it. Place the carcass in it with its back down. Bake until fully cooked. With this recipe, the chicken will never be over-salted, because it will absorb exactly as much salt as it needs for good taste. A quick dish that will help you set the New Year's table without much hassle and with minimal time spent on preparation.
To prepare this dish, take a kilogram of different parts of the bird, one carrot and onion, three tomatoes, half a can of pitted olives, three teaspoons of tomato paste, one hundred ml of chicken broth and dry red wine, dried basil. The bird must be fried until golden brown. Then put it in a saucepan and add broth and wine, boil for five minutes, and then add onions, carrots and tomatoes, tomato paste and olives. Simmer for an hour, ten minutes before cooking, sprinkle with dried herbs.
Stuffed chicken for the New Year is a great option for a quick and very tasty hot dish that both children and adults will really like. This is a very good combination of products. You need to heat three tablespoons of butter in a frying pan, add two finely chopped pieces of bacon and one chopped onion, two cloves of garlic, grated. Fry for about two minutes, then add 200 grams of Brussels sprouts and spices. Simmer for another ten minutes. Then grind the cabbage a little in a blender. Wash the chicken carcass and rub it with salt and pepper, stuff it with minced cabbage and put it in a mold. Place in the oven for an hour. Sprinkle with lemon juice before serving.
The ingredients for this festive poultry dish include one chicken, 400 grams of tomatoes canned in their own juice, 200 grams of dried apricots, two onions and two cloves of garlic, and spices to taste. Wash the chicken and cut into portions. Fry in vegetable oil in a frying pan until fully cooked. Place the chicken and in the same frying pan fry the onion (cut into half rings), garlic (pass through a press), and tomatoes. Then wash and cut the dried apricots and place them in the pan. Fry the mixture for ten minutes, then add the chicken to it and simmer for another twenty minutes.
You need to take a chicken carcass. Rub with a mixture of two tablespoons of paprika, brown sugar, a tablespoon of salt, a teaspoon of red and black pepper, garlic powder and dry mustard. Warm a can of beer to room temperature and make several holes in the lid. Pour off some of the beer, leaving a little more than half. Place the chicken on the jar and place in the oven for an hour and a half. Simply remove the finished chicken from the jar and let it sit for ten minutes. Then serve immediately.
Chicken baked with apples is a wonderful holiday dish. And it is ideal for the New Year's table. How to cook chicken with apples for the New Year's table read and watch further.
Chicken with apples recipe with photos step by step for the New Year
Baked chicken itself is a festive attribute and tastes like a real homemade feast.
Chicken with apples recipe on the New Year's table
Ingredients:
- chicken carcass
- lemon
- 2 green apples
- 2 red apples
- 1 tsp. dry thyme
- 1 tsp. ground black pepper
- 60 gr. butter
- 350 ml cream 20%
- 20 gr. flour
- 2 pcs. onions
- 2 teeth garlic
- Bay leaf
- 70 gr. Sahara
- 30 ml water
Cooking method:
1. We will start preparing the chicken with the marinade. Remove the zest from the lemon using a grater. Connect lemon zest with soft butter, thyme, pepper and salt.
2. Wash the chicken and dry it with napkins. Rub the marinade over the chicken on all sides and inside. Place the chicken in the refrigerator to marinate for 2 hours.
3. Wash the apples and cut into slices. Remove grains and hard flaps from the slices.
4. Place some of the apples in the chicken’s belly. Secure the skin on the abdomen with toothpicks. Tie chicken legs with thread.
5. Place the chicken in a baking dish greased with vegetable oil. Bake the chicken in an oven preheated to 190 degrees for about 1 hour or more until cooked.
6. While the chicken is baking, prepare the sauce. Cut the onion into half rings. Peel the garlic and cut into thin slices.
7. Fry onions and garlic in vegetable or butter until golden brown. At the end of frying, add thyme and bay leaf to the pan.
8. Dissolve flour in half the cream so that there are no lumps.Add the remaining cream to the flour part.
9. Then pour the cream into the frying pan where the onions are fried.Season the sauce with salt and pepper to taste.
10. The remaining apples need to be caramelized. To do this, prepare a syrup from sugar, water and butter.
11. Place apples in boiling syrup and boil for 5-7 minutes.
Serve the chicken in a deep dish and garnish with caramelized apples.
Serve the sauce separately.
There is a second option for preparing chicken with apples.
Recipe Chicken baked with apples and pears
Ingredients:
- chicken
- pepper
- sour cream
- pears
- apples
Cooking method:
- Season the chicken with salt and pepper.
- Spread with sour cream and leave in the refrigerator for 2 hours.
- Cut dense, aromatic pears and sour apples into halves.
- Remove seeds and stalk.
- Place half an apple and a pear into the chicken belly.
- Secure the hole with toothpicks. Bake the chicken at 180 degrees until cooked.
- 10-15 minutes before cooking, remove the chicken from the oven.
- Grease the carcass with sour cream again.
- Arrange the apple and pear halves around the chicken.
- Place in the oven until the chicken is finished baking. Serve with fruit garnish and hot sauce.
For a simple recipe for a New Year's hot dish, watch the video recipe.
And Happy New Year 2017, dear readers!
Video recipe " Chicken with apples in the sleeve"
Have fun cooking and be healthy!
Always yours Alena Tereshina.
You always want to prepare something special for the holiday table. Chicken in this regard is optimal in terms of price-quality ratio. Even an ordinary chicken baked in the oven is already a holiday, but what if you try a little and add some zest? For example, fill it with mushrooms or dried fruits or prepare a special sauce, marinate it in wine or an Asian-style spicy mixture, or bread it in rye breadcrumbs. What about chicken roll? You can wrap almost anything in it - from minced meat to dried fruits and nuts. Even banal legs can claim to be a festive dish: place a slice of lemon (or orange) or tomato on each leg, sprinkle with salt and pepper and bake until done. 10 minutes before the end of cooking, sprinkle the legs with a thick layer of grated hard cheese and bake until golden brown.
To prepare a chicken dish for the New Year, it is best to buy chilled poultry. If you bake the whole chicken, soak it overnight in brine - the chicken will be evenly salted. If you want a particularly crispy crust, remove the chicken from the brine, pat it dry and place it in a cool, ventilated place (not the refrigerator!) for 6-8 hours.
Ingredients:
1 chicken,
1 kg fresh champignons,
2-3 onions,
2 carrots,
greens, mayonnaise, salt, pepper, spices - to taste.
Preparation:
Mix the chicken spices with a little vegetable oil, salt and pepper and coat the chicken with the mixture inside and out. Leave to marinate for 1 hour. Chop the mushrooms, fry in a dry frying pan until the liquid has completely evaporated, then add vegetable oil, grated carrots and diced onions and fry until tender. Chop more greens (to taste), mix with mushrooms and add a little mayonnaise so that the mixture does not fall apart. Stuff the chicken, sew up the cut and place in a roasting bag or foil. Bake for an hour in a medium-heat oven, then cut the sleeve (or unroll the foil) and keep the chicken in the oven for another 15 minutes, basting with the juices to create a delicious crust.
Ingredients:
1 chicken,
4-5 tomatoes,
3-4 onions,
½ cup 9% vinegar,
½ cup water,
1 tbsp. Sahara,
1 bunch of greens,
mayonnaise for binding minced meat,
Preparation:
Prepare the chicken as in the previous recipe. Cut the onion into half rings. Mix vinegar, water and sugar and soak the onions in this marinade for 1 hour. Cut the tomatoes into cubes, mix with chopped herbs, pickled onions, add a little mayonnaise and mix. Stuff the chicken, sew it up and wrap it in foil. Bake for 1 hour at a temperature of 180-190°C, then unfold the foil and bake until golden brown.
Ingredients:
1 chicken,
100 g sweet mustard,
1 tsp mustard beans,
1-2 tbsp. liquid honey,
2 tbsp. vegetable oil,
1 orange,
10 medium sized potatoes
salt, pepper - to taste.
Preparation:
Salt and pepper the chicken outside and inside. Combine mustard, vegetable oil, juice of half an orange and mustard beans. Lubricate the chicken with the resulting sauce outside and inside. Place in a greased pan or on a rimmed baking sheet and place the halved potatoes around the chicken. Sprinkle the potatoes with salt and pepper, pour in some oil and place the pan in the oven preheated to 250°C for 40-45 minutes. Baste the chicken with the juices to get a golden brown crust. When serving, garnish with herbs.
Ingredients:
1 whole chicken or 1.5 kg breasts with skin,
1 stack light beer,
1-2 tbsp. tomato paste,
salt, pepper - to taste.
Preparation:
Divide the chicken into small pieces, salt and pepper to taste. Place the chicken in a baking dish. Dissolve tomato paste in beer, pour this mixture over the chicken, cover the pan with foil and place in a hot oven for 30-35 minutes.
Ingredients:
1 chicken,
100 g butter,
1 pack of gelatin,
1 apple,
200 g prunes,
salt, sugar,
pepper - to taste.
Preparation:
Cut the skin along the back of the chicken and separate the meat and skin from the bones. Place a layer of chicken meat skin side down, lightly beat it into a rectangular shape, add salt and pepper, cover with dry gelatin and grease with butter. Peel the apples and cut into cubes. Sprinkle with lemon juice to prevent browning. Chop the soaked prunes. Place apples and prunes on the layer and sprinkle with a little sugar. Roll into a tight roll and wrap in several layers of foil, trying to close it as tightly as possible. Place the roll on a baking sheet with boots and bake in the oven. Cool, place under slight pressure and place in the refrigerator overnight. To serve, cut into 1 cm thick slices.
Ingredients:
1 chicken,
3 onions,
1 stack cream,
100 g prunes,
½ cup walnuts,
salt, pepper, spices - to taste.
Preparation:
Cut the chicken into small pieces, roll in flour and fry in vegetable oil until golden brown. Place in a baking dish. Place the soaked prunes on top of the chicken. Cut the onion into cubes, fry until golden brown and add to the chicken. Pour in cream, salt, pepper, add spices to taste and sprinkle with chopped walnuts. Place in the oven and bake for 30 minutes.
Chicken legs, thighs and drumsticks are best suited for treating a large company. A whole chicken is, of course, great, but, unfortunately, it only has two legs, and everyone loves legs! Therefore, it is more advisable to cook them - in sauce or crispy breading, wrapped in dough or cabbage leaves, or even simply fried or baked in the oven with spices.
Ingredients:
6 chicken drumsticks (or thighs),
1 tbsp. liquid honey,
1 tbsp. lemon juice,
¼ cup water,
½ tsp. dried rosemary,
salt, pepper, spices - to taste.
Preparation:
Remove the skin from the chicken legs and fry them in vegetable oil until golden brown. Stir honey and lemon juice in warm water, add rosemary and pour over the legs. Salt, pepper, add spices and simmer under the lid over low heat for 10-15 minutes.
Ingredients:
12 chicken drumsticks,
1 egg,
2 stacks finely grated Parmesan cheese,
1 tsp ground black pepper,
1 tsp salt.
Preparation:
Rinse the drumsticks and dry with a napkin. In a bowl, lightly beat the eggs. In another bowl, combine cheese, salt and pepper. Dip each drumstick in the egg, then roll in the cheese. Place on a baking sheet and bake at 190-200°C for 40-45 minutes until golden brown.
Ingredients:
8 chicken drumsticks,
¼ cup hot sauce,
1/3 cup flour,
2 tbsp. corn flour,
½ tsp. salt,
vegetable oil for frying.
Preparation:
Remove the skin from the drumsticks, place them in a plastic bag, pour the sauce over them, seal the bag and marinate in the refrigerator for 1 to 12 hours. The longer the chicken is marinated, the sharper its flavor will be. Combine the flour, cornmeal and salt in a bag, add the marinated drumsticks and shake to coat the drumsticks evenly. Fry in plenty of vegetable oil until golden brown.
Ingredients:
6 chicken drumsticks,
½ cup water,
1/3 cup ketchup,
1/3 cup 6% vinegar,
¼ cup brown sugar,
50 g butter,
2 tsp soy sauce,
2 tsp dry mustard,
2 tsp hot pepper,
1 tsp salt.
Preparation:
Place the drumsticks in a baking dish. Whisk all the other ingredients until smooth and pour over the drumsticks. Cover the pan with foil and place in the oven preheated to 200°C for 30 minutes. After this time, remove the foil, turn the drumsticks over, cover with foil again and cook until done (about 30 minutes).
Chicken thighs with apples in milk sauce
Ingredients:
6-7 chicken thighs,
2-3 apples,
100-150 g hard cheese,
250-300 ml milk,
mayonnaise, salt, pepper - to taste.
Preparation:
Peel the apples and cut into thin slices. Sprinkle with lemon juice to prevent browning. Salt the thighs, place them in a mold, lift the skin and spread mayonnaise underneath. Place the apple slices in a thin layer under the skin, smooth and fill with milk so that the thighs protrude 1/3 from under the milk. Salt, grease with mayonnaise and cover the pan with foil. Place in a hot oven for 30 minutes. Then remove the foil, sprinkle the dish with grated cheese and put it back in the oven. Bake for 15 minutes until golden brown.
Ingredients:
4 chicken legs,
4 cloves of garlic,
½ tsp. salt,
1 tsp hot red pepper,
¼ tsp. ground cumin,
2 tbsp. olive oil,
½ cup dry wine,
1 tsp dried oregano.
Preparation:
Mix pressed garlic, oregano, salt, red pepper, cumin, a little ground black pepper and olive oil with a fork until smooth. Dry the chicken legs, trim off excess fat and place in a baking dish. Brush each leg with garlic paste, pour wine over it and place in an oven preheated to 200°C. Bake for 40-50 minutes.
Ingredients:
1 chicken,
½ cup soy sauce,
¼ cup brown sugar,
3 tbsp. grated fresh ginger,
5 cloves of garlic,
2 tsp sesame oil,
1 tsp ground black pepper.
Preparation:
Pass the garlic through a press, combine with the rest of the marinade ingredients and whisk until smooth. Cut the chicken into pieces, pour in the marinade, cover with a lid and refrigerate for 12 to 24 hours, turning it occasionally. After this, remove the chicken from the refrigerator and leave at room temperature for 30 minutes. Meanwhile, preheat the oven to 220-250°C. Place the chicken pieces on a baking sheet, skin side up, and bake for 40-45 minutes until the chicken is golden brown.
Chicken legs in dough. Take a package of ready-made puff pastry and roll it out into a layer 0.5 cm thick. Cut the dough into strips. Chicken drumsticks, pre-marinated in a marinade or sauce to taste, or simply sprinkled with salt and pepper, fry in vegetable oil until golden brown and place on paper towels to absorb excess fat. Wrap the drumsticks with strips of dough, overlapping them, starting from the bone. Secure the dough by brushing the end of the strip with egg white and pinching it to prevent the dough from unfolding during baking. Place the drumsticks in the dough on a baking sheet and place in a hot oven. Bake until golden brown.
To prepare this festive dish, you will need ready-made puff pastry, a cheese-braid for tying bags and any filling that suits the taste of the chicken. Fry chicken drumsticks in vegetable oil until golden brown. Prepare the filling: mashed potatoes or boiled rice, fried mushrooms, vegetables or dried fruits, lemon or orange slices, nuts - combine the filling to your liking. Roll out the dough into a layer 0.5 - 0.7 cm thick and cut it into squares. Place the filling in the middle of each square, place the drumstick vertically and lift the edges of the dough towards the bone. Tie a bag with a strip of braided cheese, brush it with yolk and place it on a greased baking sheet. Bake until golden brown. You can prepare such bags with a surprise: on pieces of paper, write “fortune predictions” for the coming year (only happy ones, of course!) and wrap them in thick cling film. Place a prediction in each bag. Not only children, but also adults will be delighted with such surprises.
Chicken drumsticks in cabbage leaves. You can prepare this dish like regular cabbage rolls, stewing them in sauce, or bake them in the oven - the choice is yours. Take a head of Chinese cabbage (it is more tender) and disassemble it into leaves. Wrap the drumsticks, fried until golden brown, in cabbage leaves and tie with thick threads or strips of braided cheese. Place a wire rack in a thick-bottomed pan or line the bottom with rough parts of cabbage leaves (this is necessary to prevent the cabbage rolls from burning). Place the prepared drumsticks in a saucepan and pour in tomato-sour cream sauce (or just sour cream, or tomato juice - to taste). Add bay leaf and peppercorns and put on fire. Once boiling, reduce heat and simmer for 30 minutes. Along with the drumsticks, you can wrap some rice or pitted prunes in cabbage leaves. If stewing doesn’t appeal to you, bake the drumsticks in cabbage leaves on a baking sheet, just first fry the wrapped drumsticks in vegetable oil until golden brown. Place the drumsticks on a baking sheet, cover with foil and bake in a hot oven for 30 minutes until cooked through.
Larisa Shuftaykina
It’s great that our supermarkets haven’t run out of chicken carcasses yet! They and only they help us out on weekdays, on holidays, and on the holiday of holidays - on the New Year. After all, what is chicken? This is both meat and rest (comparative, of course) for our stomachs. To assimilate such food, the body does not need to strain too much.
How to cook chicken for the New Year so that it looks decent? Standard, using only classic recipes, or in a new way, with unusual seasonings and original presentation? Every creative housewife is looking for her only correct answer to this question. We can recommend one thing - it is better to conduct experiments with chicken in advance, otherwise what to serve to guests if the dish according to the new recipe does not turn out to be very successful? After all, chicken for the New Year is most often the highlight of the holiday menu, even if you prefer recipes for inexpensive dishes.
Rules for "good chicken"
To ensure a successful chicken dish in any case, adhere to the mandatory rules for selecting and preparing a bird carcass. These tips should not be neglected even by experienced cooks who are confident that they know everything about chicken.
Rule #1. It is advisable to buy a chilled carcass rather than a frozen one, thus ensuring tender meat after cooking with a richer flavor bouquet.
Rule #2. The tastiest birds are those weighing up to 1.5 kg and under one year of age. Therefore, do not chase after big carcasses. If you plan to cook for many guests, buy 2-3 chickens, but maintain the weight standard.
Rule #3. When choosing a “chicken”, pay attention to its appearance - a high-quality bird does not have any bones protruding from under the skin, no “bruises” or smudges. The skin color is even, pleasantly yellowish.
Rule #4. Chicken cooked in ceramic or cast iron cookware is very tasty. The material from which the mold is made heats up gradually, protecting the meat from burning.
Rule No. 5. Experienced chefs know how to allocate time for preparing a carcass - 40 minutes per kilogram of meat. Readiness is determined using an ordinary toothpick - pierce it, see what quality of juice comes out of the hole, if it is transparent, then the dish is ready.
Rule #6. We do not recommend leaving the meat in the switched-off oven “to finish cooking” - the carcass will quickly become dry and absorb the smell of fat.
Rule #7. To achieve a golden crispy crust, 10-15 minutes before cooking, brush the chicken with a layer of honey or sour cream. In this case, it is better to avoid mayonnaise, as it will give the dish an unpleasant vinegary taste.
Chicken recipes for the New Year
Chicken baked with Brussels sprouts. Dietary meat and vegetables are the very combination that all nutritionists consider the most useful and which the body so lacks during the long New Year holidays. And it’s also very tasty and elegant.
Ingredients:
- chicken carcass;
- 200-300 g (as much as will fit in the chicken) Brussels sprouts;
- 100 g butter;
- bacon (2-3 pieces);
- 1 small onion;
- 2 cloves of garlic;
- salt and spices, as always - to taste.
First, make the filling - fry the onion in oil with chopped bacon and garlic, after the onion is golden, add cabbage and spices. Cook for 10 minutes. Cool the resulting minced meat and grind it in a blender.
Stuff the prepared carcass (washed, dried and rubbed with salt and pepper) with cabbage and bake until done.
Chicken & potatoes. It would seem that what could be more ordinary than chicken baked with potatoes? But what could be tastier and more festive than it?
If you include as many aromatic herbs and spices in the recipe as possible, the dish will turn out even more unusual. This has a direct path to the New Year's table.
Ingredients:
- poultry carcass (1.5-1.6 kg);
- potatoes – 1 kg;
- garlic - a few cloves;
- thyme – fresh (2-3 sprigs) and dried (1 tsp);
- salt and spices;
- olive oil, hot water (approximately 300 ml).
Prepare the chicken for baking as usual, but this time add thyme sprigs and chopped garlic inside the carcass. Place the bird breast side down on a large baking sheet. Peeled potatoes, preferably the tubers should be approximately the same size, cut into oblong slices and place around the chicken. Season the potatoes with salt, pepper, lemon juice and olive oil. Then sprinkle the contents of the baking tray with half the dried thyme and pour hot water into the bottom.
After half an hour of baking (but in general - focus not on time, but on the color and condition of the chicken), turn the bird over, salt, pepper and “thyme” its other side, and bake until cooked.
"Orange" chicken. This will be a small but very effective culinary bomb on the holiday table. Firstly, because chicken is always delicious, and secondly, because oranges are always New Year's Eve. For a greater New Year's accent, you can also take tangerines, but they are somewhat inconvenient to cut for this dish.
Ingredients:
- gutted chicken weighing 1-1.5 kg;
- oranges – 2 pcs.;
- garlic – 2 cloves;
- pepper mixture - 2 tsp;
- soy sauce -2 tsp;
- honey - the same amount;
- olive oil (or refined sunflower).
Rub the inside of the washed and dry carcass with salt and crushed garlic; it’s also a good idea to “introduce” the garlic slices under the skin of the “bird.” Pour boiling water over the oranges and cut into thin disks, three of which are also placed under the skin, the rest - inside the carcass.
Combine honey, soy sauce and vegetable oil and coat the chicken on all sides with the resulting mixture. Secure the hole with toothpicks so that the oranges do not fall out of the chicken during baking, and after an hour and a half you can enjoy the finished dish.
Foil will serve as an excellent protection against burning the tips of the legs and wings.
Chicken stewed with tomatoes and olives. This dish has a great taste of Greece. For an exotic “monkey” New Year - just what you need.
Ingredients:
- chicken – 1 kg (any parts of the bird);
- carrots and onions – 1 pc.;
- tomatoes – 3 pcs. (fresh or from a jar, marinated in its own juice);
- pitted olives - about 5 cans;
- tomato paste – 3 tsp;
- broth and dry wine - 100 ml each;
- basil;
- salt.
First of all, fry the chicken, put it in a saucepan, pour in wine and broth, and boil for five minutes. Then add onions, carrots, tomatoes, pasta and olives. Simmer for 60 minutes, and when the dish is almost ready, sprinkle with basil or a mixture of herbs that you prefer.
Usually meat cooked with olives is not salted, but if you find it a little bland, add a pinch of salt.
