Traditional recipes

Chicken leg covered in bacon

Chicken leg covered in bacon

The chicken pulp is seasoned with salt, pepper and chili, it is grown and wrapped in 2 slices of bacon which is tied with 2 green onion leaves. The pulp is placed in a heat-resistant dish.

Cut the diced potatoes and carrot slices and boil for 10 minutes in salted water, then place in a bowl next to the pulp. Place the chopped peppers and sliced ​​mushrooms on top. The onion thread is braided and placed over the potatoes. Put 100 ml of water and 1 tablespoon of oil and season.

Put in the oven for about 35 minutes. Serve hot with a salad.

Chicken with peas and bacon

Cut the chicken breast into suitable pieces. Let them marinate in milk for at least 30 minutes. Thus, the pieces of chicken breast will remain tender even after frying. We then drain them from the milk and sprinkle them with a little olive oil, about a teaspoon. Put breadcrumbs, Grana Padano (or freshly grated permesan), salt, pepper, herbs on top. Mix very well so that it forms a crust on the chicken pieces.

In a pan we put enough olive oil to cover the bottom of the pan. Fry the chicken breast pieces over medium to low heat until browned on both sides. Meanwhile, boil the peas according to the instructions on the package.

When the chicken is fried, drain the excess oil from the pan. Add the peas and diced bacon over the chicken pieces. Cook them together for 4-5 minutes on high heat, or until the bacon is browned. Remove from the heat, season with salt and pepper to taste.

Indian style curry chicken (Murgh Kari)

If you like oriental dishes, slightly spicy, in which the flavors and spices are combined, this chicken curry recipe is one that you must definitely try. Lots of spices, chicken breast and yogurt, all served with a slice of plain rice. Sounds good, doesn't it?

The basis of this recipe is spices. These are many spices, but you can easily find them in the supermarket and at affordable prices. The only one that is harder to find is garam masala, so if you don't have it, you can skip the recipe. Indian style curry & icircn chicken is served with plain, boiled rice. The chicken will be seasoned and flavored enough, & icircnc & acirct no need to season the rice at all. The tastes will combine perfectly!

  • 500 g chicken breast
  • 1 onion
  • 2 cloves of garlic
  • a piece of ginger
  • 1 teaspoon curry
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 250 ml yogurt
  • 250 g tomato pulp
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • salt
  • pepper
  • olive oil
  • 200 g rice (for garnish)

Cut the chicken breast into cubes. Mix all the spices, plus the grated ginger. Put a little water and pour everything over the chicken breast. Stir so that each piece of meat is well covered with spices.

Let the chicken season for at least half an hour before you start cooking it.

Put a little oil in a pan on the fire. Put the chicken breast and fry over medium heat, stirring to prevent sticking. When the chicken breast pieces have browned to the surface, take them out on a plate.

In the same pan, fry the finely chopped onion and garlic. When they are browned, put the chicken pieces again, pour the tomato pulp and simmer for 20-30 minutes.

Separately, boil the rice in salted water.

When the sauce has dropped and the chicken breast is almost ready, add the yoghurt and let it boil together for a few more minutes. Turn off the heat, add the lemon juice and fresh coriander. Serve with rice.

Chicken leg covered in bacon with mushrooms

Chicken leg covered in bacon from: chicken meat, bacon, potatoes, carrots, peppers, mushrooms, onions, salt, pepper.


  • 1 chicken leg
  • 2 slices of bacon
  • 5 potatoes
  • 1/2 carrot
  • 1/2 red pepper
  • 2 mushrooms
  • 1 sprig of green onion
  • salt and pepper
  • chili
  • oil

Method of preparation:

Season the chicken pulp, grow it and wrap it in slices of bacon. Tie it with two sheets of green onions and place it in a heat-resistant dish.

Boil the diced potatoes and carrot slices for 10 minutes in salted water, then strain them and put them in the bowl next to the pulp. Place the chopped peppers and sliced ​​mushrooms on top, knit the onion thread and place it over the potatoes.

Pour 100 ml of water and 1 tablespoon of oil and season to taste.

Bake for 35 minutes.

Chicken mini rolls with bacon

Chicken mini rolls with bacon from: chicken breast, carrot, pod beans, mustard, bacon, wine, butter, salt, pepper. Ingredients: 4 fillets chicken breast a boiled carrot 100 g bean pods 2 teaspoons mustard 4 slices bacon 100 ml wine 20 g butter salt pepper Preparation: Beat the chicken with […]

Pancakes with chicken breast, bacon and cheese

Pancakes with chicken breast, bacon and cheese from: eggs, mineral water, flour, oil, chicken breast, cheese, bacon, cooking cream, onions, red bell peppers, salt, white pepper, ground, ketchup, butter. Ingredients: 6 eggs 300 ml mineral water flour 2-3 tablespoons oil 1 chicken breast 200 g cheese 15 thin slices of bacon 200 g cream […]

Chicken with potatoes, bacon and rosemary

Chicken with potatoes, bacon and rosemary from: new potatoes, butter, rosemary, salt, pepper, chicken legs, bacon, dill. Ingredients: 1 kg new potatoes 100 g rosemary butter salt pepper 4-5 chicken legs 200 g dill bacon Preparation: Wash the potatoes well and cut them according to size, in 2 or 4. Bacon […]

Ingredients Baked pork leg with crispy rind

  • 1 pork leg of 2.5-3 kg or 1 piece of shoulder or pork leg, not very fat, with mice
  • brine: 100 grams of coarse salt, 1 tablespoon peppercorns, 1 large clove of garlic, 6-7 liters of water
  • 2 large onions
  • 2 carrots
  • celery as the volume of an ordinary egg
  • 1 teaspoon olive oil
  • 2 branches of fresh rosemary
  • 1 teaspoon fennel seeds (or other spices, as desired: cumin, coriander or a mixture of spices as desired)
  • 1/2 teaspoon ground black pepper
  • 1 good salt powder
  • 2 tablespoons balsamic vinegar cream
  • 50 ml. balsamic vinegar Ponti
  • 40 grams of butter

Preparation Baked pork leg with crispy rinds

Preparation Baked pork leg with crispy mice & # 8211 text:

Baked pork leg with crispy mussels & # 8211 brine

1. Cut in half, transversely the whole head of garlic, with the peel. Heat the brine water in a pot, add the coarse salt and pepper and mix well until the salt dissolves. Add the garlic and allow the brine to cool to room temperature.

2. Place the pork meat in a saucepan or bowl of suitable size and pour over all the already cooled brine. Cover the bowl and refrigerate for 12-24 hours.

3. The next day, drain the brine pork meat well and whisk well with kitchen towels. The brine is discarded, keeping only the garlic. Grow the rind of the thigh with a very sharp knife, creating a rhomboidal pattern.

Baked pork leg with crispy rinds & # 8211 baking

1. Finely chop the leaves on one of the rosemary branches, keeping the other whole. Add fennel seeds, salt and ground pepper. Mix well. Grease the sliced ​​pork leg with 1 teaspoon of olive oil, just enough to adhere the spices better then rub well with the spice mixture everywhere.

2. Turn on the oven and heat to 220 degrees Celsius. Meanwhile, chop the fish onions, sliced ​​carrots and celery cubes and from all these vegetables lay a bed in a tray suitable for the oven. Place the pork leg on top, add the whole preserved rosemary branch and the two halves of the garlic head. Place the tray in the preheated oven at 220 degrees for 20 minutes.

3. After the first 20 minutes, reduce the temperature to 160 degrees Celsius with static heating or 150 degrees ventilated and add a few drops of hot water over the vegetables in the pan, just so it does not stay dry and burn. Bake the pulp at 160-150 degrees for 2:30 & # 8211 3 hours, until tender. If at some point the rind will be brown enough, I recommend covering it with aluminum foil and occasionally sprinkling the vegetables with a little hot water.

4. After the meat is well cooked (it should have an internal temperature of 72-74 degrees) remove the tray from the oven and raise the temperature to 220 degrees Celsius, on the grill function. While the oven is heating up, add a few tablespoons of sauce from the pan over the 2 tablespoons of balsamic vinegar, mix and grease the whole surface with a brush. Put the tray back in the oven, strictly supervising it, because in just 5 minutes the icing will dry and caramelize, leading to a crispy and rosy crust. Be careful, at such a high temperature the sugars in the balsamic glaze will caramelize very quickly and can burn easily, so don't miss the oven during this time!

5. After the pulp has browned nicely, remove from the pan and place on a separate platter. Cover lightly with aluminum foil and let stand for 15 minutes before cutting.

Baked pork leg with crispy rind, preparing the sauce and serving

Meanwhile, the tray in which the meat was cooked is placed on the stove and brought to a boil (possibly add a little more hot water). Add 50 ml. balsamic vinegar and boil, grating well on the bottom of the pan with a metal spatula, to detach all the delicious adhesions. Pour the entire contents of the tray into a sieve, collecting the liquid in a saucepan. Squeeze well over the vegetables left in the sieve, so that no drop of sauce is lost. Put the pan on the fire and boil the sauce until it reduces to the amount of 200-250 ml, then reduce the heat and add one by one the cold butter, cut into pieces, stirring until incorporated. The sauce will thicken without the need for another thickener. Season with salt and pepper to taste.

Serve hot pork steak with your favorite garnish and sauce next to it. It can also be served cold, it will be delicious with pickles, horseradish with cream, spicy mustard or in various sandwiches.

Alexandra Shine recipe: Bacon with chicken leg in Caucasian style

Cut the bacon, chicken and prunes. Put the plums in a bowl on the fire with a little oil, and when they brown, add honey, a little plain water and boil over low heat, add crushed garlic, coriander, hot peppers and salt to taste. Fry the bacon with chicken in the pan until golden brown, then add the plum sauce and simmer for 10-15 minutes.

Finally add finely chopped prunes. Marinate the julienned white radish with a little honey, lemon juice, oil and salt. Cut the eggplant into rounds and fry in the pan. Meanwhile, prepare the walnut sauce. Cut the onion, tomatoes and walnuts finely, put a little oil in the bowl, heat the onion, then put the tomatoes and walnuts. Add crushed garlic, coriander, salt to taste. Let it simmer for 10-15 minutes, stirring occasionally, if necessary add a little water.

Put meat on the plate, along with eggplant, then cover with walnuts and marinated radish on top.

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Chicken meat is high in protein. Chicken meat is also a good source of vitamins: B6, B12, vitamin D, but also iron and zinc, essential to maintain a healthy body. Compared to other types of meat, chicken, without skin, has very little fat and many beneficial substances.

Selenium from chicken meat It is of fundamental importance for health, anti-aging, being a component of several major metabolic pathways, including thyroid hormone metabolism, antioxidant defense systems and immune function.

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Oriental chicken with pumpkin and pistachios

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Stuffed chicken legs

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Grilled marinated chicken skewers

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Chicken skewers with vegetables and herbs

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Pui cu aroma de lamaie si garnitura de paine taraneasca

O reteta de pui cu aroma de lamaie si garnitura de paine taraneasca din: fileuri de pui, ulei de masline, suc de lamaie, paine taraneasca, usturoi, sare si piper. Ingrediente: 4 fileuri mari de pui 3 linguri ulei de masline 100 ml suc de lamaie + cateva felii 4.
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Pui delicios cu migdale

O reteta simpla de pui cu migdale din: piept de pui, ulei de soia, migdale si sos de soia de amidon. Ingrediente: 500 g piept de pui 100 ml ulei de soia 100 g migdale 50 ml sos de soia amidon Mod de preparare: Taie piepţii de pui.
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Pulpe de pui la cuptor in stil indian cu sos condimentat cu turmeric si usturoi

Pulpe de pui la cuptor in stil indian cu sos condimentat cu turmeric si usturoi, coriandru, mustar, chili. Pui marinat in iaurt sau chefir (kefir) – Empire Roast Chicken, dupa Jamie Oliver. Adica „Pui Imperial”. Marinada de kefir a fragezit fantastic pulpele de pui pe care le-am copt la tava si s-au rumenit foarte frumos.

Saptamana trecuta am vazut la TV reteta lui Jamie Oliver de Empire Roast Chicken si mi-am dorit imediat sa o testez. Este un pui asezonat in stil indian. Condimentele din reteta aduc arome indiene, foarte bine balansate. Am adaptat reteta la ce aveam prin camara si frigider: pulpe de pui (in loc de pui intreg), kefir (in loc de iaurt) si cartofi noi prajiti (in loc de Bombay Potatoes). In plus, am pastrat deoparte un pic de marinada (inainte de a o turna peste carne) si am inmultit-o cu iaurt grecesc si castravete ras. Vai, ce sos bun si racoritor a iesit!

Daca sunteti amatori de bucatarie indiana atunci va recomand si un curry de porc cu sos cremos de lapte de cocos si alune – see here.

Nu e mare lucru de facut pentru a prepara aceste pulpe de pui la cuptor in stil indian cu sos condimentat. Marinada de kefir se prepara in cateva secunde iar de restul are grija cuptorul. Mai mult mi-a luat curatatul cartofilor noi! Am folosit 2 caserole de pui a cate 600 g (erau cam 6-7 pulpe inferioare destul de mici in fiecare caserola). In locul lor se poate folosi un pui intreg de cca. 1,2 kg sau amestec de pulpe inferioare, superioare si aripi. Sa nu va para rau daca faceti cateva bucati in plus pentru ca sunt foarte gustoase si reci, a doua zi.

Video: φιλέτο κοτόπουλο τυλιγμένο με μπέικον (January 2022).