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The chicken chops are seasoned with the spices from the Kotanyi grinder, with joy and a sense of responsibility. :))
Salt only if you still consider it necessary.
Finely chop the onion together with the garlic, mix in the tomato juice. Put in a heat-resistant dish. We also put the olives. Place the spiced copanels on top, sprinkle with a little olive oil and put the dish in the oven over medium heat until the juice decreases and the meat is nicely browned.
Serve hot with a garnish of garlic pasta.
The pasta is boiled in salted water, according to the instructions on the package. After they have boiled, drain the water and put them in a pan in which I melted the butter over low heat. "Perpelim" :)) a little pasta, salt and pepper to taste, and at the end add the crushed garlic.
Chicken food with olives, a recipe described step by step below, to show you how easy it can be prepared. It is a tasty dish, a kind of chicken stew with olives whose taste contributes absolutely all the ingredients used: onion, carrot, tomato paste, ripe tomatoes, thyme, garlic, but also wine.
Our chicken dish with olives will be flavorful, tasty, becoming one of the favorite dishes of the family because it is very easy to prepare, with ingredients available to anyone, without special cooking techniques.
The chicken is tender, fried, the tomato sauce with the aromas of thyme, garlic, sugar, salt and pepper are perfectly complemented by olives. In this sauce I used the mashed potatoes that I received as a gift from Mutti Romania and I am very happy with what I got in the end.
A mashed potato can be used as a garnish, but it would work just as well and simply with a hot polenta.
As a child, my mother often trained me tongue food with olives, but my brother and I adored this one with chickens. Even if the olives had seeds for us, it was one of our favorite foods.
The mother keeps the chicks received from the country especially for stews, and chicken dish with olives he was always on her list. When we came from school and warmed our food, I competed with my brother who had several olives on his plate. I always win.
I prepared this for him chicken food with olives very often to my child when he was younger and loved olives. I liked going shopping with him. He chose olives, market cheese and fruit. Unfortunately, she has reached the age when she is no longer able to go to the market with her mother.
Adolescence is a difficult time, but I hope that in the end we will still be friends and talk.
I say it's time to move on to our recipe, so I invite you to prepare it too. I leave below the list of ingredients and how to prepare for chicken food with olives.
800 g chicken meat (upper thighs)
180 g seedless olives
150 ml thick tomato juice & # 8211 I used mashed potatoes from Mutti Romania
3-4 threads of thyme or 1/2 teaspoon of dried thyme
As you can see, I usually prepare my ingredients at hand, so that everything goes very fast. Fry the chicken legs until golden brown on both sides, then drain the oil so that it remains very little on the bottom of the pan.
Remove the thighs from the pan and sauté the finely chopped onion and grated carrot through a grater with small holes. When the onion becomes glassy and soft, pour a little water (50 ml) and simmer until it evaporates. Add the peeled tomatoes and seeds, cut into slices or cubes and the thyme strands.
Put next to them the crushed garlic, the thick tomato juice (passata is the most indicated) and 200 ml of water. Put the lid on and let it simmer for about 10 minutes.
After 10 minutes we pour the wine and let it boil for another 5 minutes, without a lid. After this interval, put the chicken legs and olives in the sauce and leave for another 5-10 minutes or until the sauce thickens.
We can stop the fire and eat the best chicken food with olives. We had mashed potatoes as a garnish and a lettuce and cucumber.
If you prepare chicken with olives according to this recipe, the pictures are waiting for you. I will publish them with great pleasure!
Chicken thighs they will be cleaned of any tiles, then they will be washed with warm water and dried with an absorbent kitchen towel (or left to drain in a strainer).
In the stove tray, greased with oil, will be put chicken legs, which have been pre-seasoned with salt (salt can be given up because olives can be salted), pepper and dried natural spices (optional).
Seedless green olives and lemons cut into thin slices will be placed among the chicken legs.
Optional, for people who want more vegetables on the tray, they can add, at choice and according to taste.
Dry white wine, it will be poured into the tray over the chicken legs, then the tray is covered with a aluminum foil (to stew).
It will be put in the preheated oven at 190 degrees for about 35-40 minutes.
Near the end (with 15 minutes), the aluminum foil will be removed to leave chicken thighs to get that reddish color.
Baked chicken legs with olives and lemon can be served as such or with a garnish of mashed potatoes, sauteed asparagus, etc.
Ingredients for the recipe of chicken legs with mustard sauce:
- 8 lower legs of chicken
- 4 tablespoons olive oil
- 1 finely chopped onion
- 200 ml chicken soup
- 100 ml white wine
- 200 ml cooking cream
- 2 tablespoons sweet mustard
- 2 tablespoons chopped parsley
- freshly ground pepper
Chicken thighs, they will be cleaned of any tulle, washed and dried with an absorbent towel.
In a bowl make a mixture of: salt, pepper and paprika, with which they will be anointed chicken legs, then refrigerate until ready to cook.
Meanwhile, in a Teflon pan with oil heated, they will cook the vegetables which have been peeled, washed and cut (onion cut fish bell pepper cut into thin strips, and tomatoes cut into thin slices), then put in a frying pan, approx 5-6 minutes (while softened, let al-dente), seasoned with natural spices according to everyone's taste.
In a heat-resistant dish, place the vegetables (along with the oil in which they were cooked), over which they will be placed chicken thighs spicy, black olives, garlic cloves (for flavor), white wine and water.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
The vessel will be covered with a aluminum foil (to cook the stewed thighs) and put in the preheated oven at 190 degrees, for about 50 minutes.
Chicken with vegetables and olives, it is ready when the meat is tender, it comes off easily from the bone and no traces of blood remain, and the vegetables are cooked al dente.
Chicken thighs will be served individually, on large plates spread together with vegetables and sauce obtained, along with a fresh salad.
Chicken with tomato sauce and mozzarella
Dear ones, today I propose you a delicious recipe with chicken breast, perfectly suitable for the hot season. Preparation does not take more than 30 minutes and we do not need an oven, our enemy in the hot summer days. The chicken breast recipe with mozzarella and tomato sauce is so delicious and quick, if you try it, I'm sure you'll include it on your list of favorite chicken dishes.
It is an Italian dish, I tasted it for the first time, many years ago, in a small village in Lazio. Chicken breast with mozzarella and tomatoes or Pizzaiola chicken is a simple and fast food in which we find some of the main ingredients used for pizza (mozzarella, tomato sauce, olives and oregano). The little ones will be delighted by this recipe, I guarantee you!
The finely chopped tomatoes from Mutti's friends gave this dish an extraordinary taste. Mutti tomatoes are 100% Italian, and in cans we find only tomatoes and salt, no taste correctors, nothing else, just good and sweet tomatoes perfect for the most delicious recipes.
Let me tell you how tasty is a piece of hot bread or focaccia soaked in this sauce? I don't think that's the case, try it and then tell me how you felt.
Chicken legs with peppers, tomatoes and olives
Chicken legs with peppers, tomatoes and olives it is a main course that is prepared quickly and easily. A dish with sauce that can be eaten as such or with a garnish. When you don't know what to cook, this is an idea.
3 chicken legs (or 1 chicken cut into pieces)
spices for chicken
1 red onion
200 & # 8211 300 mlg canned tomatoes
1/2 yellow pepper
1/2 red pepper
approx. 150 ml chicken soup
100 g green olives
3-4 tablespoons oil
salt to taste
ground black pepper
stained green parsley
Preparation time: 40 minutes Baking time: 30 minutes
Method of preparation:
First we prepare the chicken. I chose to use chicken legs, and their number depends on how many people are at the table, but you can also use a chicken cut into pieces.
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. Put the clean oil back in the pan and cut the julienned red onion until it becomes translucent.
Add 200-300 ml of diced tomatoes from the can, with its own juice. Season with salt and pepper to taste.
Chicken legs with garlic sauce and wine
1 kg of boneless chicken legs, fresh basil leaves, two cloves of garlic - about 15 cloves of garlic, 200 ml of red house wine, a tablespoon of butter, olive oil, salt, spices for chicken, paprika, pepper, curry.
Difficulty: low | Time: 1h
Rabbit legs with olive sauce
This recipe was cooked at GUXT, during a corporate event. It is a French-inspired recipe, but it is cooked similarly, or only with small differences, in many other places in the Western world.
The preparation is full of taste. The rabbit has its characteristic taste, and the tomatoes and olives, helped a little by the aromatic herbs, bite his chest brilliantly, balancing it and forming together a delicious whole, at the same time robust and refined.
Let's not forget the wine suitable for this dish. It must also be robust and full-bodied, with a long aftertaste, so that it is not "subjugated". Wine, and food must support each other and provide a synergistic effect. The dominance of wine by food, or vice versa, is not desirable.
Amount: 4 servings
Preparation time: Ten minutes
Cooking time: 1 hour + rest
4 rabbit legs, well washed and dried with paper towels
black pepper, freshly ground
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 bay leaves
1 teaspoon dried thyme
300 ml of tomato juice
2 tablespoons concentrated tomato paste
2 teaspoons of paprika
1/4 teaspoon hot pepper flakes, or to taste
100 ml of Merlot or Cabernet wine
1 teaspoon sugar
120 g black olives, peeled and chopped
4 potatoes, clean and cut 6-8 mm thick slices
a fetish hand (valerian, as it is commercially called), for serving
Heat the oil in a large saucepan. Salt the rabbit's legs and brown them evenly over a high heat. Remove to a plate, pepper and set aside.
Preheat the oven to 180 ° C.
Add the onion to the pan, salt and cook over low heat for 5 minutes, or until tender and translucent. Mix well, cooling with a spatula the caramelized residues left by the meat. Add the garlic and continue for 1 minute.
Add the wine and continue deglazing the pan, stirring well, over low heat. After the wine has been reduced to a third of the initial amount, add tomato juice, tomato paste, sugar, paprika, hot pepper flakes, bay leaves, thyme and olives. Mix well and simmer (simmer) the mixture for a few minutes.
Return the rabbit legs to the pan, sprinkle with sauce and bring the liquid to a boil. Transfer the pan to the oven, covered, and cook the thighs until tender, so that they come off the bone very easily. Taste the sauce and correct the seasoning (salt, pepper, hot pepper flakes, sugar), if necessary. Let the thighs rest for 5-10 minutes, so that the flavors mix well.
While the thighs are tender, cook the potatoes. Salt, pepper, sprinkle with olive oil and cook in the oven until tender and begin to brown at the edges.
Season the fetus (salt and pepper) and sprinkle with a little olive oil and a few drops of vinegar.
Serve the rabbit legs soaked in plenty of olive sauce, along with the potato slices and the seasoned fetish leaves. Sprinkle everything with a glass of Merlot or Cabernet, preferably the same one you used for cooking. Ideally two glasses.