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Mushroom stew with chicken

Mushroom stew with chicken


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Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken stew with chicken:

We clean the chicken puffs and cut them in half; I washed the mushrooms well and then they were cut into four. I cleaned the donut and cut it into slices; So is onion. We brown the chicken and when we turn the meat we add the onion. Let the onions soften, then add the donuts and then the mushrooms. Let it boil a little; add salt, pepper, chili, thyme and mage and let it boil well until the chicken is done and reduce the juice left by the vegetables. Add garlic and to matte paste and cook for another 5 minutes. We put parsley and ready!


Method of preparation

We cut the chicken breast into long strips. We cut the onion, pepper and mushrooms into juliennes. Don't chop them!

Put a little oil in the pan, add the onion and heat a little. Add the chicken, then the pepper and mushrooms. We do not add water because the mushrooms will leave their own water in which they will boil the vegetables and the chicken. At the end we add salt, pepper, thyme, basil, all to taste, two cloves of finely chopped garlic and sour cream. Mix everything well and turn off the heat. Add dill or parsley.

It can be served very well with polenta or bread.

I guarantee it's a very good stew.

Couscous with liver stew and chicken and mushroom hearts

I learned from my aunt how to cook onions before using it in stew (at least) as


Chicken meatballs in mushroom sauce

Who doesn't like meatballs ?! But if we improve them and make chicken meatballs in mushroom sauce, they will definitely be rainbow on the palate.

We always aim to eat as healthy as possible, but it doesn't seem to work out every time as we set out to do and we get rid of our heart's desire.

This is what happens every time, I propose to eat more balanced, healthier, fat-free or sugar-free from tomorrow, but I don't know how almost every time the account at home does not match the one at the fair!

Today a friend asked me to make some meatballs and being quite warm outside, for a limited time I said that the only viable option to finish them in time and get rid of the heat and smell is to put them in the oven and I did well! The allotted time has been halved, the smell in the house almost non-existent, where we add that they do not have any gram of extra fat compared to the fat that is normally found in meat.

But as the calculation doesn't quite fit the order, I had a few left that I directly improved with a mushroom sauce and served with some simple snails with a little butter.

So I invite you to stay by the list of ingredients, but also the simple way of preparation.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredients for meatballs:

  • 700 g minced chicken
  • 100 g breadcrumbs
  • 2 medium eggs
  • 3-4 cloves of garlic
  • 1 bunch of parsley
  • Salt and pepper to taste

Ingredients for the mushroom sauce:

  • 20 g white flour
  • 30 g butter with 82% fat
  • 60 ml vegetable oil with neutral taste
  • 250 ml milk with 3.5% fat
  • 1/2 teaspoon salt
  • 350 g mushroom mushrooms
  • 300 ml dry white wine
  • 1 knife tip grated nutmeg
  • 100 ml cooking cream with at least 32% fat

Preparation for meatballs:

Preheat the oven to 240 degrees.

Peel the garlic and pass it through the garlic press or chop it very finely.

Put the minced meat in a bowl over which we put the rest of the ingredients. Mix well until smooth.

We slice 20 meatballs and make them into balls.

Put them on a tray lined with baking paper and put them in the oven for 15-16 minutes.

Preparation for the mushroom sauce:

We clean the mushrooms of any traces of soil, cut them into slices and put them to harden in oil until soft.

then add the finely chopped garlic and wine. Boil until the alcohol evaporates.

In a saucepan over low heat, melt the butter and add the flour, mix until incorporated and continue to cook for 2 minutes, stirring constantly.

Add the salt and gradually pour the milk, stirring in one without stopping until it thickens and finish all the milk. Then we put the cream.

Serve with what we like from mashed potatoes, nature, rice, pasta or actually with a warm bread soaked in sauce, as I did this time. So good work and good appetite!


Ingredients for the chicken stew recipe:

  • 1 chicken (approx. 1 kg)
  • 2 onions, 1 carrot
  • 2-3 cloves of garlic
  • 200 ml sour cream or milk
  • flour
  • green parsley

How do we prepare chicken stew?

The chicken is portioned: the back, the neck, the wings are used for soup and the organs, thighs, chest for stew. You can also put the wings on the stew is no problem.

Finely chop the onion, cook with the sliced ​​carrot (the carrot is optional, I always put a small carrot), add the portioned chicken (I stopped the back for the soup), season, let the meat turn white and reduce zeama lasata.

Add water and simmer with a lid on low heat.

When the meat is cooked, mix 2 tablespoons of flour separately with 2-3 tablespoons of milk, then add sour cream and mix. It is added to the stew.

(To make sure they don't get lumpy, I take the pot off the heat, add the flour mixture with sour cream, the mixture is easy to mix, then I put the pan on low heat and the mixture thickens).

At the end I add crushed garlic and chopped green parsley.

Serve with polenta, cheese and pickles.

And a photo from 2019, that is, after 11 years of publishing the chicken stew recipe :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Chicken stew with peppers and mushrooms

This recipe is a mix between the recipe here and the one here. Chicken stew with peppers and mushrooms is a very tasty food, with a low number of calories and a high content of nutrients (especially protein, fiber and antioxidants).

Ingredients for nine servings of chicken stew with peppers and mushrooms
& # 8211 700 grams chicken breast (inner fillets)
& # 8211 700 grams of red pepper (I also used green because I didn't have enough red)
& # 8211 500 grams mushrooms (400 without stalks)
& # 8211 1.5 kilograms of fresh tomatoes
& # 8211 three red onions
& # 8211 50 ml olive oil
& # 8211 a parsley link
& # 8211 a lemon (juice)
& # 8211 two teaspoons mustard
& # 8211 pepper (to taste)
& # 8211 salt (to taste).

Preparation of chicken stew with peppers and mushrooms
Finely chop the onion and harden.

Peel a squash, grate it and squeeze the juice.

Leave on medium heat with a lid for 25 minutes. When they have boiled, try to crush them.

Wash and cut the mushrooms (I put them without legs, but you can use them too).

Wash and cut the peppers into cubes. So is the chicken.

Put the mushrooms, peppers, chicken, salt, pepper and 300 ml of water over the tomatoes and onions.

Boil with a lid for 25 minutes.

Take the lid, connect the parsley, leave it for 10 minutes and add the remaining parsley, the juice of a lemon and the two teaspoons of mustard.

Leave it on the fire for about 5 minutes, season with salt and pepper and ready.

Costs
The costs for nine portions of chicken stew with peppers and mushrooms are about 28-32 RON (2017 prices).


Chicken stew with peppers and mushrooms

This recipe is a mix between the recipe here and the one here. Chicken stew with peppers and mushrooms is a very tasty food, with a low number of calories and a high content of nutrients (especially protein, fiber and antioxidants).

Ingredients for nine servings of chicken stew with peppers and mushrooms
& # 8211 700 grams chicken breast (inner fillets)
& # 8211 700 grams of red pepper (I also used green because I didn't have enough red)
& # 8211 500 grams mushrooms (400 without stalks)
& # 8211 1.5 kilograms of fresh tomatoes
& # 8211 three red onions
& # 8211 50 ml olive oil
& # 8211 a parsley link
& # 8211 a lemon (juice)
& # 8211 two teaspoons mustard
& # 8211 pepper (to taste)
& # 8211 salt (to taste).

Preparation of chicken stew with peppers and mushrooms
Finely chop the onion and harden.

Peel a squash, grate it and squeeze the juice.

Leave on medium heat with a lid for 25 minutes. When they have boiled, try to crush them.

Wash and cut the mushrooms (I put them without legs, but you can use them too).

Wash and cut the peppers into cubes. So is the chicken.

Put the mushrooms, peppers, chicken, salt, pepper and 300 ml of water over the tomatoes and onions.

Boil with a lid for 25 minutes.

Take the lid, connect the parsley, leave it for 10 minutes and add the remaining parsley, the juice of a lemon and the two teaspoons of mustard.

Leave it on the fire for about 5 minutes, season with salt and pepper and ready.

Costs
The costs for nine portions of chicken stew with peppers and mushrooms are about 28-32 RON (2017 prices).


Mushroom stew (fasting)

Another way to prepare fasting mushrooms, economical, simple & # 8230 choose what you like :).

  • 500 g mushrooms
  • 200 ml tomato paste (I put peeled tomatoes)
  • 2 cloves of garlic
  • 1 small onion
  • salt pepper

Finely chop the onion, cook a little and then add the sliced ​​mushrooms. Allow to simmer and then add the chopped garlic and tomato paste. Let simmer for another 10 minutes. Season with salt and pepper and serve hot with polenta, pasta or cold as such.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Ingredients Mushroom stew & # 8211 fasting

  • 500 grams of fresh mushrooms (I used champinion mushrooms, you can use any mushrooms you like & # 8211 yellows, brown mushrooms, pleurotus etc.)
  • 100 grams of onions (1 large onion, I used a medium-sized red onion and 1 sprig of green onions in addition)
  • 1-2 cloves of garlic (depending on how big they are and how much garlic you like)
  • 100-150 grams of peppers (I used 2 small peppers, one red and one yellow, together they had 130 grams, ready to be cleaned of stalks and seeds)
  • 30 ml. of oil
  • 150 ml. of tomato puree or 2 large tomatoes, scalded, peeled and cut into cubes
  • 1 bunch of parsley and pepper

Preparation Mushroom stew & # 8211 fasting

1. The first step in preparing the mushroom stew is to clean and chop the onion. And let's crush the garlic, let's not forget it! Cut the peppers into strips or cubes, as you prefer. I left the berries in pieces, to keep some of their texture and because they seemed to me to have very beautiful colors. Peel a squash, grate it and cut it into quarters or halves.

2. Heat a large, large skillet pan or saucepan over medium heat, add the oil and then the chopped onion and crushed garlic, sprinkling with a little salt from the beginning. Saute for 2-3 minutes, until the onion starts to soften.

3. Add the peppers to the pan, stir, reduce the heat and continue to fry the vegetables for 6-7 minutes. Be careful not to brown them, just soften them, so it's a good idea to watch the pan during this time and stir from time to time.

4. After the onion is completely softened, increase the heat to medium again, then immediately add the mushrooms.

5. Well, if we keep making a mushroom stew, it's finally the turn of the mushrooms! Put them all in the pan at once and mix. I increased the heat a little because the mushrooms will leave a lot of water that is good to evaporate quickly. Don't worry if the pan looks a bit loaded at this stage! Very quickly, the mushrooms will lose volume and fit perfectly.

6. After the mushrooms have lost their volume (a few minutes from the moment I added them to the pan), add the tomato puree or fresh tomatoes, peeled and diced. Boil everything together over medium heat for another 10-12 minutes, until the mushroom stew is suitable for low, according to your taste.

Service

7. Finally, season the mushroom stew with salt and pepper and sprinkle with chopped green parsley. Serve hot, along with your favorite garnish (which in our case was a plain white rice).

This mushroom stew was very tasty, rich and fragrant! If you decide to prepare it too, I increase my work and great appetite!


Chicken stew and chicken pipette with mushrooms & # 8211 diet recipe without oil or fried

Chicken stew and chicken pipette with mushrooms & # 8211 diet recipe without oil or fried. Food from pipettes and hearts in a pressure cooker or classic. Paprikaș or low stew with mushrooms and hearts, chicken pipettes (rânze) cooked in kukta or "miracle pot". Sauce recipes. Stew recipes. Recipes with chicken organs.

This stew of chicken hearts and pipettes with mushrooms is extremely tasty and fragrant. In Transylvanian cuisine we often encounter this dish which in our country is called paprika and pipote and hearts. Why? Because the gorgeous red color is given by the sweet paprika & # 8211 that is paprika (not broth or tomato paste). Paprika also gives a special taste and aroma and also helps to bind the sauce. The specific Transylvanian aromas are given by onion, cumin and paprika & not by broth and bay leaves.

My grandmother from Arad used to make me this kind of chicken entrails quite often because we both liked it. Especially if I also had mushrooms! Because pipettes and hearts are quite difficult to cook, Grandma uses kuktă (pressure cooker) to shorten their cooking time. Yes, in Arad almost everyone had kukte since 1970 because they were brought from neighboring Hungary. And now I have 3 kukte from that time that works perfectly today. I just had to change the rubber gasket that seals the lid over time. But the whole Arad household had a stock of pressure cooker and cotiogău (kotyogo & # 8211 pressure coffee maker).

You can also cook this dish with pipettes and hearts in a classic pot but the time will be 3 times longer and you will have to replenish the liquid as it decreases.

I recommend another recipe for hearts and peppers with garlic, onion and whiter sauce & # 8211 see here.

Peppercorns and hearts are generally served with small flour dumplings, plain rice or boiled macaroni (when I say macaroni I mean those long pasta with a hole in the middle). It is not wrong if we accompany it with a mashed potato or even with natural potatoes with parsley. Or even with slices of fresh bread. The polenta is not part of our family's repertoire and we do not cook it as a side dish but only as a stand-alone (with cheese and cream) but no one stops you from joining it to this stew.

The quantities below show 4 servings of heart stew and chicken pipettes with mushrooms & # 8211 diet recipe for pressure cooker.


1 kg fresh champignon mushrooms, 1 kg chicken breast, 2 onions, 3-4 cloves garlic, 250 gr liquid cooking cream with 3.5% fat, salt and pepper, paprika, oil, butter, flour, 2 dill bindings, 6 hot peppers, 1 kg of corn

Cut the onion into cubes and fry in butter with a little oil. After it becomes glassy, ​​add the diced chicken breast, followed by the sliced ​​mushrooms. Leave everything for 15 minutes on medium heat. Meanwhile, season with salt, pepper and paprika. Add the crushed garlic, and at the end, add the liquid cream, together with 100 g of flour. Boil the mushroom stew with chicken breast for 10-15 minutes, then put it on plates and season with dill.

For the polenta, boil the water with a little salt, add the cornmeal in the rain and stir continuously until the cornmeal is well cooked and the polenta thickened. Serve the delicious chicken stew with chicken and polenta, along with hot peppers.


MUSHROOM STEW

What could be easier to prepare for a quick fasting dinner, and not only, than a mushroom stew with polenta.

It is an extremely simple dish, and the taste of mushrooms with a lot of lightly seasoned onions and quenched with a little white wine is absolutely wonderful.

ingredients:

  • 350 gr. mushrooms
  • 2 pcs. onion
  • 100 ml. White wine
  • 200 ml. Tomato juice
  • salt and pepper to taste
  • ½ teaspoon dried thyme
  • 1 link fresh dill

Saute finely chopped onion in a little olive oil for a few minutes on very low heat until slightly softened.

Add the diced mushrooms, sprinkle half a teaspoon of salt and increase the heat a little to cook quickly.

I mix quite often in the pan until all the juice left by the mushrooms decreases, I pour the wine and I wait 2-3 minutes for it to boil and all the alcohol to evaporate.

Add the tomato juice, fill with a cup of water and sprinkle a little dried thyme.

Let the stew boil over medium heat under a lid for 15-20 minutes, then adjust the taste of salt and pepper, turn off the heat and sprinkle with fresh dill.

I always make a polenta maricica thinking of a portion of polenta with cheese and sour cream, but today's stew smells so good that I will skip the appetizing thought on the second place in my mind…



Comments:

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