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Put in apple sauce



Place the chicken in an ovenproof dish, grease with oil and season evenly with salt, chilli and rosemary to taste. Slice the garlic and place it under the skin. Add the tomato juice and spread over the entire surface of the chicken. Cover the pan and bake at 180 degrees for 50-60 minutes, then remove the lid and continue baking for another 20 minutes or so.

When the chicken is nicely browned, prepare the sauce.

Caramelize the 4 tablespoons of sugar. Add the peeled apples (cut into suitable cubes) and the orange juice. Stir until completely homogenous. Add the grated ginger and continue cooking until the sauce is thick. After stopping the fire, sprinkle with freshly chopped basil.

Baked chicken is served hot with caramelized apples in orange sauce.

Good appetite!


I took a chubby roast chicken about 1.4 kg.


In a bowl of about 250-300 ml I made marinade. Three large cloves of well-crushed garlic, I rubbed them with brown sugar and salt until they became pasta. I intoxicated them with a glass of white wine, half a glass of soy sauce and a mixture of spices (powders) that contained: coriander, nutmeg, green pepper, red, white, chilli, cardamom, fresh ginger, finely grated and I squeezed two limes well.


I put the chicken back in the tight bag in which I bought it, after I had carefully cleaned the stalks.


I widened the chicken's neck and poured the marinade-flavored between the skin with 2 rows of fat and the meat. I also inserted the narrow tail of a teaspoon with a long handle, taking care to get marinated in the farthest corners. I poured the rest next to the chicken in the tight bag. So double marinating from the outside and from the inside. The amount of about a large cup was enough and I closed the bag again with a paper clip.


I left it cold in the pantry for 2 hours.


When I put it in the tray, I inserted an onion in the "collar" to highlight the "funnel" through which I infused it with Asian capital. I cut into large pieces an onion and two Kapia peppers. I put in the tray 2 moderate hot peppers, I cut two sliced ​​apples cleaned from the back.


I "squeezed" the marinade well, and I seasoned it with salt, paprika (sweet and hot) and the spices that I used for the marinade.


I put a few slices of apples, a quarter of an onion, half a pepper, a clove of garlic and a large celery leaf in the abominable cavity, I rested the rest of the vegetables under and next to the chicken.


I made the fire in the oven and at the same time I put the chicken in the microwave for 20 minutes at most to start cooking the whole mass of meat.


I then put it in the oven on the stove with the fire cut in half.


After half an hour I turned him on the other side in the fat lake he left. I didn't put anything in the pan, only half of the sweet-salty-sour marinade.


After another quarter of an hour I took it out, poured about 50-75 ml of vinegar over it, turned off the oven and let it cool for another half an hour.
Good appetite!


Chicken breast with apple sauce

After chopping the apples into cubes, put them to harden in hot butter until golden brown.

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Take them out and set them aside.

Put the finely chopped onion in the butter left in the pan and shortly afterwards the chicken with the skin down to brown. Turn it over and let it brown in the same way.

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In a small pan, pour the brandy and when it has warmed up, light it with a match and pour it over the chicken.

Season with salt and pepper, add soup, cover and simmer for about 15 minutes.

Remove the chicken from the pan to rest. Increase the flame and bring the sauce left in the pan a few times to boil and bind. Pour sour cream and apples over it.


Baked chicken breast with lemon and apples!

Each housewife has a chicken breast in the fridge in case of unplanned guests or for a quick dinner. Baked chicken breast with apples and lemon prepared in an exceptional sauce is suitable for any occasion!

INGREDIENT:

& # 8211 2 teaspoons turmeric, khmeli-suneli.

METHOD OF PREPARATION:

1. Make fir-shaped incisions on the surface of the chest.

2. Cut the garlic into thin slices, and the apples and lemon - slices.

3. In each incision, add slices of garlic, and slices of apple and lemon, add over one.

4. Also add a piece of butter next to the apple and lemon.

5. Line the form with baking paper, sprinkle with oil and transfer to the stuffed chest.

6. Bake in a preheated oven at 180 ° C for 20 minutes.

7. Mix honey with salt, black pepper, turmeric and khmeli-suneli.

8. Cover the meat with sauce and cook for another 10 minutes.

Before serving, be sure to sprinkle the breast with shaped sauce. The meat is so tender, flavorful, appetizing and incredibly tasty.


Chicken breast in strawberry sauce

It is not uncommon to add fruit to certain sauce recipes. Pork with pineapple, chicken with plums, string with red fruits. Let's take advantage of the seasonal strawberries to prepare them some very tasty chicken breasts due to the rich sweet and sour sauce we get after cooking them with a few ingredients, including some vegetables. This dish, due to its presence, is sure to be enjoyed by children.

Preparation

  1. We put a pan with the bottom of the oil on the fire. Season the breasts and brown them on both sides over medium heat. We do not withdraw.
  2. Chop the onion and carrot and poach themin the same oil to have browned the breasts. Once ready, add the breasts to the casserole and moisten it with a little chicken broth and a drop of vinegar. Let the chicken cook for a few minutes with the pan covered until soft.
  3. Then, chop the strawberries to taste and add them to the breasts. We continue to cook for a few more minutes but with the pan uncovered. When the sauce has reduced, season with salt and pepper and serve.

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Full article: Recipe »recipes» Chicken recipes » Chicken breast in strawberry sauce


1 whole chicken, 3 tablespoons maple or honey syrup, 50 ml white wine, 2 teaspoons mustard, 2 tablespoons olive oil, 3 large carrots, 2 parsley or parsley roots, 2 apples, 1 pear, 8 slices of bacon, 2 oregano sprigs , 2 sprigs of rosemary, 2 sprigs of thyme, salt, pepper

Mix maple syrup, mustard, white wine, olive oil, salt and pepper. Season the chicken with salt and pepper, put it in a pan, grease it with sauce and keep it in the fridge for at least an hour or overnight.

Cut the cleaned vegetables into 3-4 cm pieces, remove the back of the apples and the pear. Pour a little olive oil in a heat-resistant tray, put the chicken in the middle, arrange the vegetables and fruits around, then sprinkle salt and pepper over them. Sprinkle everything with olive oil and a little sauce.

We put oregano, thyme and fresh rosemary over the vegetables and between them. Fry the chicken for 45-60 minutes, at 180 degrees, until ready. Halfway through, add the bacon cut into pieces and brown it, taking care not to burn it. Serve with mashed potatoes.


Chicken in apple sauce - Recipes

Chicken in goorgonzola sauce is a dish that I prepare whenever I want to eat something special, because it is very tasty, but also because it is made very quickly.
I recommend you too chicken in lemon sauce, chicken with pineapple, in sweet and sour sauce, or au gratin chicken breast with mozzarella and cheese. More recipes with chicken breast can be found here. Find more chicken recipes here.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Chicken ingredient in gorgonzola sauce

Cut the chicken breast into not very thick slices and season them with salt and pepper. The chicken breast should be removed from the refrigerator beforehand and allowed to reach room temperature. Place them on the hot grill and fry them on both sides, over high heat. The chicken breast should be cooked for only a few minutes, over high heat, so that it remains soft and juicy in the middle. Also keep in mind that the chicken will cook a little in the sauce. If you dry your chest then it will become dull and tasteless.

Keep the chicken breast aside, warm. To be as efficient as possible, I recommend that you prepare the sauce while the pieces of breast are cold, so that both are ready at about the same time.

We prepare the sauce. Heat the butter in a pan then reduce the heat to low and add the cooking cream.

Bring to a boil then add the gorgonzola cheese. Let it simmer for about a minute, maybe even less. we will notice that the gorgonzola has melted completely and the sauce will thicken slightly. Gorgonzola is a type of cheese with Italian mold.

Add the chicken pieces to the sauce and leave for about half a minute, over low heat, until the chicken tastes like the sauce.

Serve immediately, while it is still hot, when the sauce cools it is not as tasty.


Apple sauce

Apple sauce is a recipe fantastic, obtained from baked apples, with butter and extremely few spices. It is recommended with pork, duck or goose steaks, but I also made it with turkey or chicken steak and it was excellent.

I don't have much to say about this sauce, it belongs to the category of those sauces obtained from fruits, with a sweet-sour taste, which give an extra flavor to the dishes that accompany them & # 128578

I made this sauce yesterday, for Stuffed goose at D & primeArtagnan and it was something of a dream. & # 128578 Tomorrow comes the recipe for the gang.

  • -500 g sour apples
  • -50 g butter
  • -a drop of salt
  • -cinnamon powder as long as it is taken with 3 fingers
  • -ginger powder as taken with 3 fingers
  • -a few tablespoons of steak sauce

This Apple Sauce recipe it is not complicated at all. It can be done in 2 ways:

  1. Put the whole apples in the oven, together with the steak, as I did now and leave for 1 hour, until they cook well.

2. Peel the apples, cut them into slices and put them on the fire, in a pan, together with the butter. Leave it on low heat until it softens well. Add a little warm water from time to time, so it doesn't burn.

Remove the spine, if the apples have been ripe whole. I use a simple, inexpensive tool that helps me get rid of the spines immediately. It is found everywhere.

Pass the apples with the blender vertically or pass them through a sieve, as you wish. I passed them all with the peel, but if you put the apples without the peel, the sauce will be finer, more delicate. Add salt, cinnamon and powdered ginger.

Stir and taste. The taste of cinnamon or ginger should not be extremely strong and it should not have much salt. This sauce will add flavor to the steak you will be serving and should not cover the natural flavor of the meat, but enhance it. & # 128578

If you want it to be a little more fluid, add 1-2 tablespoons of steak sauce.

It is served on the plate, next to the steak plate and each diner puts as much as he wants.

This amount of sauce is enough for a goose, the rate of 3 kg & # 128578 or for 7-10 servings. It depends on how much each one puts. With us it disappeared quickly, and we were 6 at the table & # 128578

Another suggestion for you is the recipe for apples in a jar for the winter, a simple recipe, explained step by step and as healthy as possible, without preservatives or sugar.


How to prepare chicken with tomatoes and garlic & # 8211 ostropel

I prepared the ingredients: I cut the boned thighs into 1 cm wide strips and sprinkled them with oil (in a bowl). I chopped the garlic (the first 6 puppies) and cut the capsicum into strips and then into cubes.

Frying meat for chicken ostropel

I heated a non-stick pan (with higher walls) and quickly fried the chicken pieces with all the oil in which they were. I worked on the big flame and I always stirred the pan to brown each piece. I didn't crowd it! If you have to fry larger quantities of meat, you will have to divide them into several tranches. A crowded pan will lead to the creation of steam and the accumulation of water (meat) thus slowing down the browning process. So it is better to fry the meat slices one by one and remove the red ones. At the end, put them all back in the pan and continue with the next step.

When the chicken was brown, I added the chopped garlic and diced pepper. I mixed well with the spatula, taking care not to burn them. I seasoned with salt and ground pepper. I extinguished everything with a glass of white wine (it was half dry) and I waited for the alcohol to evaporate from it, leaving behind the special scent.

Tomato sauce for ostropel

I extinguished everything with canned tomatoes (or with diced summer tomatoes). What flavors !! If you think the sauce is too thick, you can add a cup of water to the pan. I left the pan on medium heat for another 3-4 minutes. The sauce binds nicely. I now put a tip of a sugar knife to correct the acidity of the tomatoes.

Meanwhile, I chopped the last 2 cloves of garlic together with a handful of green parsley.

I extinguished the fire under the pan and sprinkled the ostropel with garlic and greens. A miracle of food!