New recipes

Chicken with mushrooms

Chicken with mushrooms


Peel the chicken legs, grease on both sides with spices, pepper and the 2 teaspoons of mustard are placed in the ceramic bowl for the oven, sprinkle with olive oil, add the mushrooms well drained of water, cover and give refrigerate for half a day.

Put the thighs in the oven for about 60 minutes covered at 225 degrees.

Peel a squash, grate it and boil it in salted water and beat it like puree together with 3 tablespoons of Turkish yogurt.

I served it with apple puree, husband and mashed potatoes.



Chicken stuffed with mushrooms

Step 3: we fill the chicken

I chose one heat-resistant vessel spacious enough. And I built a bed for the stuffed chicken: olive oil (50 ml remaining) and thick slices of onion and lemon.

I took the chicken out of the fridge, marinated, and put it in the bowl. Here we will fill it.

Meanwhile, the filling has cooled and we can fill the chicken. We introduce the composition and press it well. With the help of a toothpick we catch the chicken skin so that the composition stays inside during the thermal preparation.

The composition is enough to fill the chicken, but it also remains to be placed next to the chicken.
Optionally, place around the chicken lightly salted potato halves.

Step 4: baked chicken 50 min

We pour a cup or two of white wine mixed with 2 teaspoons of honey all over the painting. Put the pot (covered with a lid or foil) in the oven at 180 degrees, ventilated up and down.

In 50 minutes the meat penetrated and the potatoes as well.
In the last 20 minutes I removed the foil, I greased the chicken with 5-6 brushes goose fat (but it also works with melted butter) and I left it in the oven until the color became really appetizing.
Not to mention the flavors and special taste of Romanian potatoes.

It is a dish that is good to serve as soon as you take it out of the oven. It does not require another garnish if you put potatoes.
If you opted for the free version, then the steak can only be served with the filling as a garnish.

The aromas and colors are inviting. Remove the chicken on a plate large enough to fit and fill next to the chicken.
A light salad with arugula, lettuce leaves and baby spinach will bring the right feeling of coolness.

If we want to enhance the festive look we can use the pomegranate salad.

Subscribe to the newsletter

To receive the latest articles and special announcements by email, subscribe to our weekly newsletter!

Access the virtual office

Dr. Corina Golovei, ATI Primary Care Physician: advice on pain and infection treatment, COVID-19, anesthesia risks, interpretation tests, etc.


Chicken with mushrooms in the sauce

This is one of those recipes that always leaves you with a very good memory. It is a chicken with mushrooms cooked over low heat, with love, and which is extremely juicy. It doesn't take long to prepare it and it's always perfect to accompany it with a salad or a good portion of french fries.

Preparation

The first thing we will do is make our chicken breast very thin. To do this, we will hit them a little with a hammer or a box, so that they are about half a centimeter thick.

Salt and pepper the breasts on both sides.

Heat a little olive oil in a pan, flour the breasts and cook. Remove the chicken breasts, place them on a plate and cover them with aluminum foil to warm us while we prepare the sauce.

Chop the mushrooms. In the same pan in which you prepared the chicken, add two tablespoons of butter. Add the mushrooms and sauté for about 5 minutes until soft. Season with salt and pepper.

Add the chicken broth, white wine and continue cooking until the mushrooms are cooked for another 4 minutes.

At that time, add the chicken breasts and let them cook with the mushrooms.

Now you just have to enjoy the dish!

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Recipe »recipes» Chicken recipes » Chicken with mushrooms in sauce


Chicken stuffed with mushrooms

PREPARATION

Step 1: marinated chicken 30 min

The chicken I bought from a hypermarket was in the category that reads: "grown with 100% vegetable food in open spaces”. And it really was a difference in taste. The meat was sweet, and that chicken smell was missing.
If you have a source of "country chicken" is even better.

In a large bowl I prepared the marinade: about 100 ml of olive oil + lemon juice + 1 teaspoon salt + a teaspoon of nutmeg and thyme

Grease the chicken well by hand and inside and on top. Leave in the fridge for minimum 30 min. It's just as good overnight.

The role of the lemon is to fry the meat and I have achieved my goal, but next time I will try to use the grilled chicken marinade recipe that gives a special taste to the sauce at the end.

Step 2: preparation of the filling

In a large enough pan put 50 ml of olive oil and add one by one the vegetables prepared as follows:
1 chopped onion
carrots cut into rounds as finely as possible

With the help of the food processor, the preparation of vegetables goes faster.

We chew continuously onions and carrots until it acquires luster and develops its aromas.
Then we add and mushrooms drained liquid beforehand.

It's time to add: a teaspoon and a half salt, a teaspoon of ground coriander, pepper to taste.
We put a cup of water or white wine and the lid on for 10 minutes or until the liquid drops completely.

After we have stopped the fire we add 6-7 crushed garlic cloves and a bunch of parsley finely chopped. Stir and replace the lid.

The composition remains to cool until we prepare our chicken.


Ingredients Chicken ciulama with mushrooms and cream

  • 1 kg. pieces of bone-in chicken (I used whole chicken legs)
  • 1 onion cut into large pieces
  • 1 large carrot cut into thick slices
  • 1 piece of celery root about 1 small egg (about 50 grams), cut into pieces
  • 1-2 bay leaves (optional)
  • 1 tablespoon oil
  • 50 grams of butter
  • 300 grams of fresh mushrooms (I used champinion, you can use your favorite mushrooms)
  • optionally, 75 grams of red pepper
  • 1 medium-sized onion
  • 3-4 cloves of garlic
  • 300 grams of greasy cream, I used Albalact cream with 25% fat
  • 50 grams of flour
  • green parsley for finish
  • salt and pepper to taste

Preparation of chicken drumstick ingredients with mushrooms

  1. Wash and clean the skins of the liver.
  2. Put them in a bowl, pour enough milk to cover them and leave for 30 minutes.
  3. Meanwhile, wash the chicken breast and cut into cubes.
  4. Cut the bacon into strips.
  5. Peel a squash, grate it and squeeze the juice.
  6. Cut the mushrooms into cubes.

Chicken tinsel with cream and mushrooms!

A tasty and juicy dish for any festive meal or family dinner. Delicate chicken (or turkey) fillet prepared in a fragrant cream and mushroom sauce.

INGREDIENT:

-700 gr of chicken fillet (or turkey)

-2 teaspoons granulated garlic

-1 teaspoon of hot pepper flakes

-1 teaspoon of fresh rosemary

-2 tablespoons chopped parsley

-350 ml of cream for cooking 10%

METHOD OF PREPARATION:

1. Cut the meat into pieces, as for schnitzels.

2.Mix the granulated garlic with thyme, oregano, marjoram, hot pepper flakes, rosemary and salt.

3.Prepare the pieces of meat with the flavored mixture on both sides. Remove the pieces and remove excess oil with kitchen towels.

4. Add butter to the pan with the oil in which the meat was fried, then add the sliced ​​mushrooms, mix and fry them.

5. Season the mushrooms with salt and black pepper, add the garlic and chopped parsley, and cook until the liquid evaporates.

6. Add the rosemary and thyme threads, pour in the cream, add the grated cheese and mix.

7.Put the pieces of meat in the sauce until they are covered, and simmer the food for 20 minutes.

Serve the ostropel with greens. The meat is very tender and flavorful, and the sauce is exceptionally tasty!


How to make chicken escalope with mushrooms and cream?

Ingredients for chicken escalope

I prepared the ingredients: chicken breast, onion, garlic, mushrooms (I only posed 2 but there are 500 g in the recipe). Mushrooms can be cut into quarters or sliced. I chose to cut them into very thin slices.

I cut the chicken breast in half (long) and then I took out 3 slices on each side, with a thickness of approx. 1-1.5 cm. Don't be beaten with a hammer! I salted and peppered them well on both sides and then rolled them in flour.


Chicken legs with mushrooms and garlic

Chicken legs, a very versatile meat that can be cooked in the oven, grill, pan, in soups, broths or smoked meats.

This light but delicious recipe for chicken legs with mushrooms and garlic, cooked in a single pan is simple and quick, which retains the perfect aroma and taste for a quick lunch or dinner.

The combination of chicken with mushrooms I think is adored by everyone, but today instead of cream sauce I propose glazed chicken legs with spicy red sauce, mushrooms and garlic.

How to make chicken legs with mushrooms and garlic

  • 700 g boneless chicken legs
  • 350 g mushroom mushrooms
  • 300 g pleurotus mushrooms
  • 50 ml of olive oil
  • 100 g butter
  • 50 g of garlic
  • 1-2 tablespoons hot pepper sauce (depending on how spicy you like it
  • 100 ml dry white wine
  • 1 bunch of parsley
  • A few oregano leaves
  • Salt and pepper to taste

We take the chicken legs and wipe them with a kitchen towel, season them with salt and pepper. If the thighs are whole, cut them into 2-3 pieces.

We cut the mushrooms bigger, in 2-3 pieces.

Put a pan on medium heat over high heat with olive oil and add the chicken legs, cook until golden brown. Add the finely chopped garlic and cook for another minute. We take them out and put them aside.

Put the mushrooms in the same pan in the remaining fat, a little salt and sauté them over high heat for 3-4 minutes.

Then put back the meat, hot pepper sauce, oregano, wine and cook for a few more minutes until the sauce binds. If necessary, add more salt and pepper.

You can serve it with pasta, rice, potatoes, bulgur or whatever you like. I boiled some macaroni, I tossed them in the pan with a little butter, I added chicken legs with mushrooms and garlic and it was very good.


How to make chicken escalope with mushrooms and cream?

Ingredients for chicken escalope

I prepared the ingredients: chicken breast, onion, garlic, mushrooms (I only posed 2 but there are 500 g in the recipe). Mushrooms can be cut into quarters or sliced. I chose to cut them into very thin slices.

I cut the chicken breast in half (long) and then I took out 3 slices on each side, with a thickness of approx. 1-1.5 cm. Don't be beaten with a hammer! I salted and peppered them well on both sides and then rolled them in flour.


Chicken with Mushrooms - Recipes

Basically summer, popular chicken stew (with mushrooms, in this case) enjoys a well-deserved success on the Mioritic lands, taking advantage of the countless forms of preservation of tomatoes (in broth, juice, thinner or thicker and even paste). Which can only indicate that we are dealing with a terribly tasty food and relatively easy to make, so it would be a shame to think about it only when it's fresh tomato season. And I don't think there's any point in telling you that it can be done just as well pig or beef, only with the corresponding modification of the boiling times and the probable quantitative increase of the necessary liquid.

Therefore, going straight to the point, note:

about 750 g meat (or even more, if it is with bone),
4 large onions,
1/2 head of garlic (or to taste),
500 g tomatoes (or equivalent in various types of preservation),
1 bell pepper,
500 g mushrooms,
1 hot pepper (optional),
1 bunch of parsley,
1 bunch of dill,
1 teaspoon dried thyme (1 tablespoon, if fresh),
1 glass of wine (or soup),
oil,
salt.

Prepare the goods first: wash and clean everything, cut the meat into the right pieces, mushrooms according to size (halves, quarters or slices), fish onions, sliced ​​garlic and hot pepper, diced bell pepper, and finely chopped greens.

Start with the mushrooms: harden them, separately and in turn (to be in a single layer, otherwise they end up boiling in their juice and there are no more sauces), in a little oil, possibly with some extra garlic, mousse with a little salt. When they are ready, put them aside, because it is their turn.

Heat the oil in a suitable saucepan, first fry the onion with the garlic and the hot pepper, add the meat, continue to harden for a few minutes, add the peppers, salt, pepper, sprinkle with thyme and quench with wine (soup). Put the lid on, let it boil until the meat is almost ready (possibly fill with a little liquid, if you feel the need).

Add the peeled and finely chopped tomatoes, plus the mushrooms, another five minutes of boiling without a lid, season with salt (possibly pepper, if you haven't added hot peppers), sprinkle with greens and turn off the heat (though, if you have time keep the pot in the oven heated to the right heat, some 20 minutes, would be even better).

Serve with polenta, mashed potatoes or any garnish you like and / or you think would suit.

Any secrets? Well, first of all, find out (in case you didn't already know) that meat with bone is better for meat with stew than without. If the basic raw material is chicken or pork, it is good to remember that very fatty meat is not really good, and not only for reasons related to the figure, cholesterol, etc., but also because the excess fat takes a lot of freshness. a dish that must remain, however, a summer one.

And of course you can replace the mushrooms with whatever vegetable you want, usually with a preliminary preparation of it, which can be Sorting (potatoes, carrots, celery, eggplant, pumpkin etc.) or SCALDING (green peas, green beans).

The wine? Well, our stew is not very capricious, in principle it is enough to be white, light (if not too greasy) and dry. And if you have the feeling that I am now thinking of some Cramps or Scabies, you are probably right. But, of course, if you use pork or beef, then change the color, go red.