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Chicken with artichokes, mushrooms and curry

Chicken with artichokes, mushrooms and curry

I put oil in the pan to heat and I added the diced meat, fried it a little, then I added salt and onion. I also let the onion soften, then I cut the celery into thin slices and mixed it in the meat, together with the sliced ​​mushrooms and artichokes as well. I left everything under the lid with a little water to penetrate well. About halfway through the preparation I added the pepper cut into larger strips and the canned tomatoes so whole (I use small tomatoes, which still unravel during preparation), I sprinkled curry, about a teaspoon grated and oregano, a little pepper, but no much so that it will be seasoned with curry anyway ... Let it boil under the lid until it's ready ... Add a little more water, so that it doesn't drop at all and the sauce stays ... then turn off the heat and sprinkle with green parsley.

I boiled the rice separately in water with vegeta and half a teaspoon of curry ... after it boiled I passed it under a stream of cold water so that it doesn't stick.

We served it with pickles ....


Chicken with leeks and mushrooms & # 8211 recipe for the most delicious chicken legs with creamy mushroom and leek sauce & # 8211 is easy and quick to prepare, with simple ingredients, at anyone's fingertips.

Stir-fried chicken legs, accompanied by a delicious and creamy sauce, they can be perfect for family lunch, but also for dinner.

Fried chicken legs in the pan have a red crust, but the meat is tender and very tasty. Probably everyone knows how to make a chicken steak recipe, but when it comes with a sauce, the steak is much tastier and will be enjoyed with greater pleasure. Usually next to the meat we have the garnish. Most of the time it is puree of potatoes or baked potatoes, but there are also situations in which we can eat it only with sauce, with a polenta.

I think of chicken ciulama, a recipe for chicken with creamy cream sauce and flour. This recipe could be accompanied by a garnish of mashed potatoes, but it would also go with pasta, rice or plain. This recipe brings a little with chicken recipe with mushrooms and sour cream, but leeks give it a special flavor.

If you want to be inspired and prepare other chicken recipes, I invite you to see my collection up close 100 chicken recipes.

For this chicken and leek and mushroom recipe I do not recommend using chicken breast. The meat is smooth and dry. Even with sauce it remains a meat without personality.

As for the chicken legs, I chose legs in which I have meat with bone. These are better. The bone helps to cook inside, by transferring heat, it tastes good, so do not avoid this type of meat. The crust given by the skin on the thighs is crispier if you fry the chicken in a pan, so I choose this quick and very tasty method of preparation. You can use only the upper part of the thighs or only the lower part, whole or cut thighs (as I choose to use).

The cream I used to prepare chicken with leek sauce and mushrooms it is sour cream for cooking. I use fatty cream. Chicken soup is homemade soup, not cubes. You can keep the soup in the freezer for such recipes.

My chicken recipe with creamy leek sauce with mushrooms it was to my liking. I did it last week and I didn't get to take pictures of it. When I told them I forgot to take pictures of the stages, they were very nice and asked me if I wanted to redo the recipe the next day. They told me that they like it so much that they wanted to be sure that I would redo the recipe even if I had pictures. I didn't have leeks in the house, so today I went shopping and the first thing that came to the basket was the leeks & # 8211 a small and thin one.

I now leave the list of ingredients and how to prepare for chicken with leeks and mushrooms presented step by step below.

INGREDIENT:

3 whole chicken legs cut in half
300 g leeks & # 8211 leaves without leaves
250 g fresh mushrooms
4 tablespoons oil
1 tablespoon flour
200 ml of clear chicken soup
150 ml fat cooking cream
200 ml of milk
1/2 bunch of parsley
2 strands of fresh tarragon - optional
salt
pepper
2 tablespoons brandy

For the beginning, I hardened the chicken in the well-heated oil until it browned nicely on both sides. I hardened the mushrooms cleaned very well with a special brush, then put them under a stream of water (not much because they absorb water). I cut the mushrooms into thin slices and put them in the pan next to the chicken. The water left by them also helps to cook the chicken.

When they were cooked, I quenched them with brandy (if you don't have brandy, use mulled wine or rum) and added sliced ​​leeks. I fried everything for 5 minutes, over medium heat.

I poured the soup, sour cream and milk in which I dissolved the flour beforehand and boiled it for 5 minutes, on low heat, with a lid, then I took the lid and continued cooking without the lid, stirring more often in the pan. , so that the composition does not stick to the pan.

When I finished cooking I turned off the heat and added the finely chopped greens.

I put the chicken legs with leek sauce and mushrooms on plates and ate immediately with polenta, but you can choose to accompany the steak with sauce with a mashed potato, rice or pasta.


1. Cut the chicken into thin strips.


2. Heat a pan with a little oil and put the chicken. Do not touch until it comes off easily from the pan, then turn to brown on the other side, then add the first dose of curry.


3. It's time to add the chopped vegetables: onion. peppers, mushrooms, garlic.


4. When they are slightly browned, add a glass of white wine.


5. Mix a little then add lime leaves (lime) and pour a can of coconut milk. Add curry leaves (optional).


6. The rice is made like a pilaf, with super finely chopped vegetables cooked together with the rice (onion, carrots, celery stalk), in a ratio of 2: 1, water: rice. This pilaf also contains barley that has been previously browned in the pan, then boiled in its own pot.


When the rice and barley have boiled, add some green peas frozen in pilaf, a little butter and cover.


7. Meanwhile, the chicken has reached a thickening stage, it means it is almost ready, we add another portion of curry, salt, pepper.


8. When the sauce has thickened well, add some fresh parsley and it is ready to serve on the plate.
Good appetite!


Chicken breast with mushroom sauce and sour cream is a tasty recipe, very simple, quick and easy to prepare. The meat is tender, soft and tasty, bathed in the most creamy sauce with mushrooms and sour cream.

The preparation does not take more than 20 minutes and can be done by any beginner in cooking. It is one of the best recipes for the moments when you have to prepare something quick and tasty.

I dare to believe that this simple and tasty recipe will be to the liking of many of you, considering the fact that the most appreciated meat recipes on the blog are the ones with chicken, but also the quick ones.

I didn't choose to do it by chance chicken breast with mushroom sauce and sour cream. The other day I was away from home for a few hours, so I was late for dinner.

In such situations, when lunch time is approaching and I am in a time crisis, I always resort to fast food prepared in the pan. Absolutely by chance on the way home I stopped at Pepco to buy some plates (you can see them in the picture above).

Well, I couldn't resist buying some pans, spatulas, a pot for boiling milk, a few glass bowls for video recipes. Most of all, I was delighted to discover the & # 8220Peter Cook & # 8221 brand pans.

I took three different pans, but they all have in common that they have a three-layer non-stick coating, which makes them durable and does not risk deterioration during use, while ensuring very easy cleaning at the end. They have a thick bottom and can be used on all types of burners (with flame, glass ceramic, induction, etc.), and the handles are ergonomic and do not heat up, so you can easily handle them. All the types of pans I saw were in various sizes, so you can choose a whole set.

Peter Cook pans and pots to modern design. The collections currently present in stores are Marble, Stainless Steel and Pro Line.

You will also find pots with glass lids that allow steam to be released during cooking. The fact that these vessels have a warranty period of 3 years for the Marble and Pro Line ranges, respectively 5 years for the stainless steel range, seems to me to be a benefit that you will not find in other similar products.

I invite you to discover the quality of these products and to enjoy the special prices.

I chose to make this recipe in a new pan, and the first one I chose to test was the one with a handle that mimics wood. It was the first one I put in the shopping cart.

I'll leave you with a picture of the Peter Cook pans I bought. Starting today, Peter Cook is my new help in the kitchen.

While I was frying the chicken, as a garnish I prepared green beans, which I boiled for a few minutes (it was frozen), then I sautéed it in oil flavored with garlic. Of course, if you have more time, you can make a mashed potato, rice, baked potatoes or you can choose to accompany the chicken with mushroom sauce and cream only with polenta.

Here are other recipes with chicken that you can prepare quickly, in a maximum of 20 minutes, in Peter Cook pans:

The recipe for chicken breast with mushroom sauce and sour cream is very simple, with ingredients that you probably already have at home or you can buy from any supermarket.

Here is the list of ingredients and how to prepare it chicken breast with mushroom sauce and sour cream:

INGREDIENT:

1 piece chicken breast & # 8211 approx. 350 g

350 g mushroom mushrooms

400 ml sour cream for cooking

1/4 teaspoon dried thyme

1 teaspoon chopped green parsley

In a bowl I put flour and mixed it with a little salt, freshly ground pepper and dried thyme.

I cut the two pieces of chicken breast in half, cutting their length in half. There is no need to beat the meat with a hammer, even if thick pieces come out. You can put them between 2 food foils and use a rolling pin to thin the meat, but do not thin it too much to keep it tender.

I sprinkled on each piece of meat, on both sides, a little salt and freshly ground pepper. I rolled the slices of meat through flour, then shook them lightly to remove excess flour. I fried the chicken breast pieces over medium to high heat until they were browned on all sides, then I took them out on a plate and kept them in a warm place. In the oil in which I fried the meat I added the garlic and I fried it for about 30 seconds.

I added the sliced ​​mushrooms, stirred and continued to fry until lightly browned.

I poured the wine and continued to cook them until it evaporated.

At this point I put the chicken breast back in the pan. I poured the cream for cooking and let it boil for about 5 minutes on low heat, from the moment it boils. The sour cream sauce will thicken a little, but I wanted it creamier and tastier, so I added a little grated Parmesan cheese. You can use any cheese you like that melts.

I mixed until the composition was homogenous and I left it on the fire for another 1 minute. Given the fact that I used Parmesan cheese, I didn't feel the need to add salt to the sauce, so if you change the type of cheese you have to sprinkle salt to taste.

This chicken breast with creamy mushroom sauce and sour cream is enjoyed hot.

The taste is very good and will be highlighted by the chosen garnish, depending on your taste.

If you are preparing the recipe, don't forget to send me a picture. I will gladly publish it.

I invite you to follow me on the YouTube channel.


Cook the chicken ciulama with mushrooms and cream

Preparation time
Servings

Ingredients

  • 500 gr chicken breast
  • 500 gr mushrooms, white mushrooms
  • 1 onion
  • 3 cloves of garlic
  • salt and pepper
  • dried basil
  • nutmeg
  • 400 ml cooking cream
  • 50 gr butter
  • 1-2 tablespoons oil
  • 1 bunch of dill

Method of preparation

First we take care of the chicken breast, which we cut into small pieces and fry it in a little hot oil with a little butter.

Lightly brown it only until it changes color, then add the finely chopped onion and two chopped garlic cloves.

Mix the onion and garlic well between the pieces of meat, and when the onion changes color, add the sliced ​​mushrooms.

Let the ingredients cook over low heat, stirring gently.

Sprinkle with salt and pepper, and when the liquid left by the mushrooms is reduced, add a little more butter and liquid cream.

Now season the taste with dried basil and nutmeg, but these spices are optional. We like spicy sauces.

Let the chicken stock with mushrooms and cream simmer for 5-6 minutes, add chopped dill and turn off the heat.

Serve the delicious chicken ciulama with mushrooms and cream with polenta lightly grilled.


Preparation chicken escalope with mushrooms and cream

I chopped onions and garlic & # 8211 I had greens. They give flavor and sweetness to this preparation.

I chose a deeper pan or pan in which I heated the butter and oil. When they started to sizzle, I put the chicken fillets in the pan (shaken slightly by the excess flour). I worked in 2 shifts of 3 slices each. We do not crowd the pan because the chest will not brown but will only turn white from the juices left.

I fried the slices over high heat, 1 minute on each side (enough to brown slightly). What a fine aroma the butter gives it! I pulled the pan aside and took out the fried fillets on a plate. I lightly covered them with aluminum foil and set them aside.

I put the pan on the fire again and heated it well (without smoking). In it remained the fat in which the chicken was fried as well as small fragments of glued meat. I poured a glass of white vermouth (I had Martini Bianco but you can also use a semi-dry white wine) to deglaze the pan. I raised the flame beneath it and waited for the alcohol vapor to rise. Do not be afraid, the final preparation will not contain alcohol because they evaporate. Only the fine aroma of the drink will remain behind them.

I put the thin slices of mushrooms in the pan and sautéed them, over high heat, until the water left dropped and they browned slightly (about 5 minutes). At the end I salted and peppered them.


Chicken with cream and mushrooms - the simplest recipe

If you are bored of grilled or fried chicken breast, we offer you a delicious recipe, chicken with sm & acircnt & acircnă and mushrooms. Chicken breast becomes even tastier in combination with creamy cream and fragrant mushrooms, but you have to try this recipe yourself to convince yourself!

Chicken breast with sm & acircnt & acircnă and mushrooms can be made in several ways, but today we have chosen to present you the simplest and safest recipe. It goes very well with polenta, but can also be served with puree or plain.

  • 500 g boneless chicken breast
  • 350 g Champignon mushrooms
  • 1 onion
  • 250 g cream
  • 2 tablespoons chicken
  • salt
  • pepper
  • thyme
  • 1 clove of garlic
  • 3-4 tablespoons oil or butter

Cut the chicken breast into not very thin fillets and season with salt and pepper. Put a pan with a little oil on the fire. Fry the chicken pieces on both sides until golden and fully cooked.

Set aside the chicken and, in the same pan, place the chopped onion, garlic, sliced ​​mushrooms and sauté for a few minutes, until the vegetables are soft. Dissolve the flour in half a glass of water and put in the pan. When it starts to thicken, add the cream and stir.

Let it boil for a few more minutes, add more salt and pepper if needed. Put the chicken in the bowl again and turn off the heat.

The chicken with cream and mushrooms is ready, it goes very well with puree or polenta.

You have to see it too.


Chicken breast with mushrooms and white sauce with garlic & # 8211

Chicken breast with mushrooms and white sauce with garlic & # 8211 quick recipe in the pan. Tender chicken pieces with fine sauce and mushrooms. A kind of chicken breast ciulama with mushrooms and Bechamel sauce. Chicken blanquette with mushrooms. Quick recipe. Chicken breast recipes.

I made this chicken breast with white sauce (Bechamel) with garlic and mushrooms on a busy day during the week. I really didn't have much time and I had to quickly put something warm and tasty on the table.

The French would call this kind "blanquette". I said in the description that it's a kind of quick chicken breast ciulama. The traditional chicken ciulamaua with mushrooms is prepared a little differently & # 8211 see here. In it we use pieces with meat, skin and bone from which a soup is first made, etc.

In the white sauce I also put 2 cloves of garlic for extra flavor. Earlier I made something similar but with oriental flavors: a chicken breast with creamy sauce with turmeric (turmeric) & # 8211 the recipe here.

From these quantities results 2 portions of chicken breast with mushrooms and white sauce with garlic.


This Indian chicken breast delicacy with rice and curry starts by boiling the rice in salted water then take it off the heat and leave it uncovered.

Cut the bell peppers into strips, cut the leeks into slices (including the leaves) and fry in a little olive oil in a saucepan / pan for 5 minutes.

Cut the chicken breast into strips and put it in the pan, sprinkle 2 teaspoons of curry and hot pepper, mix, cover with a lid and let simmer for a few minutes. Season with salt and pepper and add the soup. Let it boil for another 10 minutes, over low heat.

The chicken breast sauce is served on a bed of rice and garnished with fresh dill.


  • a large boned chicken breast (700 g-800 g)
  • 1 large onion
  • 3 cloves of garlic
  • a tablespoon of curry powder
  • 2 tablespoons soy sauce
  • 250 ml coconut milk
  • 250 ml chicken soup
  • 4 tablespoons sunflower oil
  • salt and pepper

Cut the chicken breast into cubes and lightly fry it in two tablespoons of olive oil, in a deep frying pan or wok. Remove the meat to a plate, add the remaining two tablespoons of oil and sauté the sliced ​​onion and sliced ​​garlic.

When the onion has become translucent, add the curry powder and heat a little more to leave its flavors. Then add the coconut milk and chicken soup, and after a few boils, put back in the pan and the chicken breast.

Let it boil over medium heat, without a lid until the sauce becomes thick, then add the soy sauce, salt and pepper to taste.

We boil another, two and put out the fire.
10-15 minutes before the food is ready, prepare the garnish. In a saucepan put the rice rinsed before under running water, add salt and pepper, the 450 ml of water and boil covered for about 10 minutes, until the rice absorbs all water.

Serve the chicken breast with rice garnish. Delicious, good appetite!

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Video: Geschnetzeltes mit Hähnchen und Pilzen super schnell zubereiten. Thomas kocht (October 2021).