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Chicken with potatoes, mushrooms and onions

It 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: More »

 

Chicken with potatoes, mushrooms and onions

Chicken with potatoes, mushrooms and onionsIt 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: chicken with potatoes. The version that we offer in this recipe and even more tasty than the traditional one because the potatoes are added onions and mushrooms. In addition in this chicken with potatoes, mushrooms and onions, the cooking of the vegetables is completed in the same saucepan along with the chicken, without the addition of other seasonings, so that all the ingredients on flavor one another. For this type of cooking and the pot was ulizzata "Aladdin", an oven that allows you to recreate the baking even on gas, which keeps the chicken meat tender and soft, not stringy as you normally can occur during traditional cooking methods. To prepare the chicken with potatoes, mushrooms and onions Mugnano Academy is thanked for the supply of the pot "Aladdin." Ingredients 2 cloves garlic 3 tablespoons roasted aromas for meat or vegetable broth 200 ml approximately 80 g softened butter 200 gr peeled onions Onions Mushrooms small 100 gr Extra virgin olive oil 4 tablespoons potatoes 500 gr ground pepper to taste 1 Chicken 1 kg gutted 4 sprigs rosemary Salt to taste 8 leaves sage white wine 200 ml chicken flambe Preparing to remove any small residual foam, then rinse and dry for good (1). Cut the tail of the chicken (2), then take 40 grams of softened butter and sprinkle inside (3). So put on your hand two teaspoons of spices to roast and sprinkle the inside of the chicken (4-5). Chop the garlic finely and sprinkle on the inner walls of the chicken (6), then tuck in to two sprigs of rosemary and sage leaves 4 (7), close the chicken with a toothpick or kitchen twine (8). Then with the remaining softened butter sprinkle the outer part of the chicken (9) and finally also sprinkle the surface of the chicken with the remaining tablespoon of aromas for roast (10). Once prepared the chicken, take a large pot and sprinkle the bottom with 2 tablespoons olive oil; lying chicken and brown on all of its parts (11), taking care not to burn the oil. Once browned, add the white wine and let evaporate (12). In a separate pan, put two tablespoons of olive oil and arrange the onions and leave to cook over a low heat for 10 minutes, turning them from time to time (13). Meanwhile, peel the potatoes, wash and cut into small pieces (14), when the onions are browned you add the potatoes and add the sage, rosemary and a teaspoon of spices to roast, then saute for another 10 minutes, stirring from time to time (15). Simmer the chicken and potatoes with onions in two separate pots (16). Then, remove the land from the mushrooms, wash them quickly under cold running water, pat dry and add whole potatoes (17), let them cook for another two minutes with potatoes and onions and then pour them into the pan with the chicken (18). United also two ladles of broth (19), add salt and cover with the lid (20), and cook for about 20 minutes, checking occasionally cooking and by adding a little broth for the chicken do not burn. After 20 minutes, uncovered the chicken and let it dry and turn brown on both sides (flip it at least once on the other side) for at least 10 minutes at high heat but not too high (21). When all the ingredients are cooked, season with salt if necessary and pepper and put the chicken on a serving platter and serve with the cooked ingredients together. Serve the chicken with potatoes, mushrooms and onions immediately. Thanks Mugnano Academy for the supply of the pot "Aladdin"

Flambe chicken to remove any small residual foam, then rinse and dry for good (1). Cut the tail of the chicken (2), then take 40 grams of softened butter and sprinkle inside (3). So put on your hand two teaspoons of spices to roast and sprinkle the inside of the chicken (4-5). Chop the garlic finely and sprinkle on the inner walls of the chicken (6), then tuck in to two sprigs of rosemary and sage leaves 4 (7), close the chicken with a toothpick or kitchen twine (8). Then with the remaining softened butter sprinkle the outer part of the chicken (9) and finally also sprinkle the surface of the chicken with the remaining tablespoon of aromas for roast (10). Once prepared the chicken, take a large pot and sprinkle the bottom with 2 tablespoons olive oil; lying chicken and brown on all of its parts (11), taking care not to burn the oil. Once browned, add the white wine and let evaporate (12). In a separate pan, put two tablespoons of olive oil and arrange the onions and leave to cook over a low heat for 10 minutes, turning them from time to time (13). Meanwhile, peel the potatoes, wash and cut into small pieces (14), when the onions are browned you add the potatoes and add the sage, rosemary and a teaspoon of spices to roast, then saute for another 10 minutes, stirring from time to time (15). Simmer the chicken and potatoes with onions in two separate pots (16). Then, remove the land from the mushrooms, wash them quickly under cold running water, pat dry and add whole potatoes (17), let them cook for another two minutes with potatoes and onions and then pour them into the pan with the chicken (18). United also two ladles of broth (19), add salt and cover with the lid (20), and cook for about 20 minutes, checking occasionally cooking and by adding a little broth for the chicken do not burn. After 20 minutes, uncovered the chicken and let it dry and turn brown on both sides (flip it at least once on the other side) for at least 10 minutes at high heat but not too high (21). When all the ingredients are cooked, season with salt if necessary and pepper and put the chicken on a serving platter and serve with the cooked ingredients together. Serve the chicken with potatoes, mushrooms and onions immediately. Thanks Mugnano Academy for the supply of the pot "Aladdin"