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Put in the bag with the potato garnish

Put in the bag with the potato garnish

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken in a bag with potato garnish:

Put the chicken legs in salted water for 30 minutes. Peel the potatoes and cut them into thicker slices. Make a mixture of rosemary, marjoram, paprika, basil, salt and pepper. Cut the garlic into thin slices. Put the potatoes and meat in the bag and mix with spices. pour the wine and then tie the bag. Make some stings with a toothpick. Bake for 50 minutes.


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Ingredient:

4 boneless chicken breasts
14 potatoes smaller than the size of a walnut
Margarine
Karmis Fit Up spices for meat dishes
Parmesan cheese (optional)

For the filling:
2 onions
200g mushrooms
150g chicken breast (I used some strips that fell from the market for stuffing)
100g seedless olives
Finely chopped green parsley to taste
Vegeta to taste
Frying oil

For the sauce:
2 tablespoons margarine
2 tablespoons flour
1 l milk
3 tablespoons sour cream
6 cloves of garlic
vegeta salt and pepper to taste
Karmis Fit Up spices for cheese, eggs and Kefir

Method of preparation:
Peel an onion, finely chop it and put it in a frying pan with oil.


We wash the mushrooms, cut them into slices and add them to the pan in the pan over the onion.


We cut the chicken breast strips into very small cubes and put them in the pan over the onion and mushrooms.


Season everything with vegeta to taste, add the finely chopped olives and parsley, pass the whole composition with the blender, until you get a paste and fill the chicken breasts, in which I made a pocket with a knife beforehand.



Put the stuffed peppers in a bowl and grease them with plenty of margarine and season them with Karmis Fit Up spices for meat dishes, then put them in a special cellophane bag for baking in the oven.

We peel the potatoes, wash them, grease them with plenty of margarine and season them with Karmis Fit Up spices for meat dishes and add them to the bag next to the chicken breasts. We put it in the oven for 40 & # 8211 50 minutes. 15 minutes before the baking time expires, break the bag and leave it uncovered in the oven to brown a little.



In a frying pan put 2 tablespoons of melted margarine, add 2 tablespoons of flour and let it brown a little (be careful! It must not burn). Over we add milk, Karmis Fit Up spices for cheeses, eggs and kefir and sour cream, then mix with a blender. Add the cleaned garlic cloves and put them on the small grater beforehand and season with salt, pepper and vegeta. Leave everything on the fire for about 10 minutes, stirring constantly, so that it doesn't stick to the bottom of the pan.

Over the chicken breast, we can sprinkle grated Parmesan cheese when serving.


2 comments. Leave new

Hi, I agree with all the ingredients and how to prepare it except margarine. With margarine I ruined the whole recipe. This product should not exist on anyone's table.

It depends on your tastes, Anca. Margarine can be replaced by butter without any problem.


How to make the recipe for boned boned legs with potatoes, garlic and other vegetables?

Ingredients for boneless chicken legs with vegetables & # 8211 in the oven

Here are the boneless chicken legs I used. 7 pieces come in 750 g. You can also use chicken or turkey breast fillets but not thinly sliced ​​but rather cut into 3-4 cm thick pieces.

How to quickly season and marinate boneless thighs?

I seasoned the boned thighs on both sides with: salt, freshly ground black pepper and paprika.

For extra flavor I decided to marinate the pieces of meat a bit. I put them in a deeper plate, sprinkled them with 2 tablespoons of oil and massaged them well so that they were evenly greased. I left them on the kitchen table for about an hour. You can transfer the meat to a closed bag or box and leave it to marinate for 8-12 hours in the refrigerator. Don't forget to take them out of the cold 2 hours before cooking!

It is good for the thighs to reach room temperature before being cooked or fried. Cold meat suddenly contracts on contact with the hot pan or hot oven (suffers a heat shock) and becomes hard, stiff.

Until the meat was marinated, I cleaned and washed the necessary vegetables: potatoes, onions, garlic, kapia peppers. In winter you can use only old white or red onions and you can give up peppers. It is not wrong to replace them with fresh white or brown champignon mushrooms.


About the steak in the bag

Steak bags were very fashionable in the & # 821780 years through Arad, Timisoara, Oradea or Satu Mare (in the west of the country). They were made of chicken or pork (usually chop) and everyone was very happy with them. The bags were either made of paper or a special plastic, like a tubular cellophane that was sold by the meter.

I have known this special (transparent) heat-resistant bag since the beginning of the & # 821780 years, when we brought them from Hungary or Yugoslavia. These bags are now found in all stores, supermarkets and hypermarkets, in the district where you buy aluminum foil and plastic food foil. They are packed in packs of 10 pcs. (in cardboard envelopes) or on a roll (Kaufland, DM etc). Personally, I prefer the roll option because you can cut as much as you need and it seems very practical, plus it fits a lot of turkey in the bag, the tube being very wide.

The special steak bag can be found in any supermarket (magic bag). I buy a DM bag per meter, per roll. It is very practical because you cut it as long as I want. And its width is slightly larger than the stas bags.

These bags withstand well up to 220 C so we have no problems with them in the oven. They are specially designed for that. Here you can see some models and sizes of steak bags from Fino and AluFix (the larger ones are ok).

Also in the bag you can prepare a delicious chicken breast roll & # 8211 recipe here.

At the end of the years, this heat-resistant bag came to us, which was unhappily paired with all kinds of chemical spice mixtures. I recommend you to buy this bag without the spice mixture and to season this chicken in a bag with natural spices.

Of course you can also make classic fried chicken, without the bag & # 8211 recipe here

From the ingredients below you can feed 6 people (depending on the size of the chicken).


Baked chicken thighs topped with baked potatoes and peas

Baked chicken thighs topped with baked potatoes and peas. Steak recipe from top legs with potatoes. Legs on a tray with golden potatoes. Thighs with crispy skin and beautifully browned. Recipes with chicken legs. Baked steak recipes.

We are more fond of chicken legs because we like tender and juicy meat. Chicken breast is not part of the family's list of preferences, so I often cook legs or wings. I most often make steak from lower chicken legs (called "hammers") & # 8211 the recipe here.

I also do not neglect the upper chicken legs, which, on the whole, have more meat than the lower ones. The bone is smaller and the meat is present in abundance. Of course, for the steak I choose the upper legs with bone and skin, which do not dry quickly in the oven. Bone is a good conductor of heat and helps cook meat from the inside out. Chicken skin protects the meat during cooking and keeps it tender and juicy. In addition, browned skin becomes so crunchy that it actually cracks in the teeth.

Instead of the upper legs you can use both the lower legs and whole or even chicken wings & # 8211 you will have to extend or reduce the baking time a bit depending on the size of the pieces. From the quantities below it results approx. 2-3 servings of baked chicken upper legs. You can always multiply the ingredients as needed.


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Ingredient:

1 chicken

For the paste with which we grease the chicken
1 tablespoon margarine
2 tablespoons olive oil
1 tablespoon vegeta
1 tablespoon paprika
Salt, pepper, granulated garlic, dried basil, chilly in quantities desired by each, according to preference

For the potato garnish:
1 kg of potatoes
Salt
Frying oil

Method of preparation:

For the preparation of the pasta with which I greased the chicken, I was inspired by Maya, from her recipe for Baking and spicy chicken in the oven.
In a bowl put 1 tablespoon vegeta, 1 tablespoon paprika, pepper, salt, chilly, basil, and garlic granulated to taste and preference, a tablespoon of margarine, and two tablespoons of oil. Mix all these ingredients until you get a homogeneous paste.


We take the washed and cleaned chicken beforehand, we grease it well with oil both inside and outside, after which we grease it everywhere even under the skin where possible, with the previously prepared paste.


After I have greased the chicken well, we put it in the hot air oven in my case, if you don't have such a thing, it comes out very delicious and put in a stove oven. I left it in the oven for a total of 60 minutes, turning it on both sides, 30 minutes on one side, 30 minutes on the other.





Along with the chicken, I prepared a garnish of french fries. We clean the potatoes - the quantity is up to everyone & # 8211 we wash them, cut them into slices and fry them in a pan with hot oil. When they brown, take them out of the oil, salt them and serve them with the crispy chicken.






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Ingredient:

For breaded chicken meat:
Chicken meat (thighs, breast, wings)
100g celery
2 carrots
1 onion
Vegetate
4 eggs
5 tablespoons flour
Pepper and salt to taste
Frying oil

For puree:
½ kg of potatoes
150g milk
100g margarine
Salt to taste

Method of preparation:
We take the chicken meat, clean it and wash it and drain it.

We clean the onion, celery and carrots.

Put water in a pot, add vegetables, onions, carrots, celery and meat and cook for 40 minutes.


After the meat is cooked, take it out of the pot and put it in a strainer.

Meanwhile, prepare the ingredients to make the chicken bread.
Put flour on a plate. In another plate we put eggs, which we beat with a fork and season with salt and pepper.

After the chicken pieces have drained, we give them one by one through the flour and then through the egg, on both sides.

Prepare a pan with oil and fry the chicken pieces in hot oil. We fry them on both sides and then we take them out on an absorbent napkin to remove the excess oil.



Peel the potatoes, wash, cut into cubes and boil in salted water and cook for about 30 minutes.




After boiling, drain the water, add margarine, salt, milk and grind until a puree is formed.





2 comments. Leave new

For the juice left after boiling, make a wonderful dumpling or noodle soup!


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