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Wash the chicken legs, let it drain, season with salt and pepper. Put in a pan, sprinkle with oil, pour the wine and water. Green onions cleaned, washed and cut into pieces of approx. 10 cm is placed between the thighs. Cover the tray with a lid or aluminum foil and bake for an hour.
After an hour, remove the lid, turn the thighs and bake for another 30 minutes to brown the meat well. Serve with your favorite garnish and a white cabbage salad topped with olive oil and balsamic vinegar. Garnish with green onions, radishes or tomatoes.
3 delicious chicken recipes with citrus
Chicken is a very popular option, given its high versatility. In short, it combines perfectly with almost anything. With that in mind, we want to show you how to prepare some chicken recipes with citrus. In the paragraphs below, we will share three different recipes, which are delicious, flavorful and absolutely irresistible. Enjoy them!
Baked chicken steak
Chicken, fresh vegetables and spices in a tasty and simple dish. Find out below how to prepare the best baked chicken steak!
1 chicken (you can put only breast or only breast and chops)
1 bunch parsley
Thyme, salt, pepper
5 garlic cloves
Mustard seeds or mustard in a jar
Method of preparation
Wash the chicken or pieces of meat, whisk, then sprinkle with the garlic cloves cut in half.
Form a mixture of garlic sauce, 1 teaspoon mustard paste, 1 pinch of salt and ground pepper. Grease the chicken with this cream.
Whole or portioned, as you wish, place the chicken in a pan greased with a little oil.
Next, place all the sliced vegetables and pour over a cup of boiled water. If you want, for more flavor, you can add water and 1 cube of chicken mixture.
Put in the oven and leave for about 45 minutes or until browned.
Mix the ingredients for the marinade sauce in a bowl (sake and mirin can be replaced with the same amount of vodka plus water in equal parts).
Chicken the meat into large slices, apply cuts diagonally with the knife, prick with a fork and marinate in the above sauce for at least 30 minutes.
Put a little oil in a pan, over medium heat, and place the marinated chicken pieces in the pan, taking care not to "overheat". Keep on the fire for 2-3 minutes, without turning on the other side.
Put the meat on a plate and let it cool a bit, then put it back in the pan, on the unroasted side, pour the marinade sauce on top and let it simmer for another 5-10 minutes (depending on how thick the slices are).
Eventually they return to the other side.
The resulting steak must be very tender (the meat will harden if left too much on the fire), glazed but not crispy.
This time it is not "at" beer, but "in" beer. Have you ever tried to marinate chicken this way? The combination of ingredients is really rich, each of them having its special role… The result is excellent!
- 200 ml soy sauce
- 150 g of honey
- 200 ml of beer
- 2 cloves of garlic
- 1 tablespoon red pepper
- 1 sprig of rosemary
How is it prepared?
Grind the garlic and mix it with all the ingredients. Pour the beer mixture over the chicken and leave it in the fridge overnight.
In addition to small ones, do you also make grilled chicken? These are the best spices for chicken prepared this way
Turn the grilled steak into the most delicious meal. A well-browned chicken covered with the right spices will be the best choice. We tell you what are the best flavors to spice up this meat.
Chicken is always an option light, but full, between the steaks you can brown on the fire.
On the other hand, it has the reputation of being a fairy meat, which dries too quickly on the hot grill and is often avoided. Not if you know what spices compliment its flavor nicely. Instead of salt and pepper or spices ready mixed in an envelope, prepare your own mixtures of spices and marinades to make chicken steak a real star on the table.
Regardless of whether you choose the grill outside or the one on the stove, certain spices work even better with the slightly smoked arm of chicken cooked in this way.
Choose spice mixes made with:
Mustard seeds, which will open nicely and will release all the flavors once they give the strong heat of the grill. Mix them with a little coriander, hot pepper and cumin.
Paprika, with its taste neither too hot nor too sweet, it fits perfectly on the browned skin of the whole chicken. Mix it with salt and garlic powder and you will have the simplest mix of spices for chicken.
Turmeric, an exotic ingredient, which you probably didn't think of, goes so well with plain chicken. However, it is the best choice for a yogurt marinade and garam masala for an Indian-style cooked chicken.
Greens from the garden (dill, parsley and basil) mixed with chopped salad, salt, pepper, lemon juice and olive oil, to prepare an excellent marinade for tenderizing chicken.
If you use marinades, it is good to let the meat freeze for at least an hour before grilling it. It is best, however, to leave the steak to marinate overnight in the refrigerator.
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Easter steak salad
Also, if you had roast chicken at the Easter table and you have a part of it left, you can use it for salads. All you have to do is, as in the case of lamb steak, drain the meat of oil and sauce (you can do this with kitchen towels), cut it into strips, or cubes and integrate it into salads.
neither the remaining semi-preparations from Easter do not throw. Gather them all, cut them into cubes, sprinkle salt and pepper over it and put them over the pizza dough, add tomato sauce and put everything in the oven. A delicious homemade pizza will come out!
Chicken steak in a cauldron
There are some things that inevitably send us thinking about childhood or grandparents' homes. One of those dishes is the chicken browned in a cauldron on a wood fire, served with polenta and garlic sauce.
You can also recreate that taste on the stove, using a cast iron pot or, in any case, with thicker walls. The secret of a delicious steak consists of two ingredients: country chicken and fried lard. If you only use oil, the steak will not taste the same.
- 1 kg chicken
- 500 ml oil
- 3-4 tablespoons lard
- 3-4 cloves of garlic
- 1 glass of wine
Peel the chicken if it still has traces of flakes and cut it into suitable pieces. Ideally, you should use country chickens, with all its parts, including wings, back, neck. If you make the steak only from the chest and thighs, it will come out blunt and dry.
Season the chicken pieces with salt and pepper. Heat the oil and lard in a cast iron bowl and add the pieces of meat one at a time. The fat should sizzle when you add the meat.
After you put the meat, let it brown on the outside for a few minutes, then add the wine, garlic and reduce the heat, but not to a minimum. Cover with a lid and let the meat cook for at least half an hour. During this time, the wine will freeze and the alcohol will evaporate. Stir occasionally and make sure the meat does not burn.
The cooking time depends on how thick the pieces of meat are and how tender the chicken is. The chicken should be browned on the outside, but tender and cooked on the inside.
Serve the chicken steak in a cauldron with mujdei and polenta or with your favorite garnish.
The chicken breast, deboned and cleaned of skin, is cut in half and beaten with a hammer. Heat the olive oil in a pan over low heat.
Cook the onion for 1-2 minutes, until softened, then place in a bowl. Top with breadcrumbs, parsley, thyme and rosemary and season with salt and pepper to taste. Add 1/2 teaspoon oil and egg white and mix well.
In a Teflon pan, heat the oil on the right heat and cook the chicken for 3 minutes on each side.
Then take it out on a plate and give it through the breadcrumbs mixture, only on one side. Put the chicken halves in the pan again, with the breadcrumbs on top and keep in the oven until golden brown.
Chicken Steak - Recipes
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