Even from such an ordinary product as chicken meat, you can prepare a tasty and interesting dish. This can be a little Russian chicken. This recipe uses traditional Ukrainian cooking techniques, for example, sautéing.
It is necessary
-
- 1 chicken;
- 2 onions;
- thyme;
- Bay leaf;
- black peppercorns;
- 1 carrot;
- 4-5 cloves of garlic;
- 100 g of rice;
- 150 g green beans;
- dill
- parsley and green onions;
- salt.
Instructions
Step 1
Cook the broth. It is best to cook it on chicken legs, and then use the white breast meat for stewing. Put the washed legs in cold water, defrosted if necessary. Add bay leaves and a few black peppercorns, and an onion cut in half. A few sprigs of thyme (thyme) will add a flavor nuance to the dish. Boil the broth for about an hour and a half, periodically skimming off the foam. Add salt shortly before cooking. Strain the broth if necessary. If desired, chicken broth can be replaced with vegetable broth. It is cooked on the basis of carrots, onions, celery roots and parsley. However, with this base, the flavor of the sauce may be less intense.
Step 2
Rub the white chicken meat with a mixture of minced garlic and salt and leave for an hour at room temperature. Peel the carrots, cut into strips, and cut the onion and garlic into small cubes. Heat vegetable oil in a frying pan and fry the vegetables, adding first onions, then, after 2-3 minutes - carrots, and, at the very end, when everything is almost ready, garlic. The whole preparation should not take more than 7-8 minutes.
Step 3
Peel the chicken fillet of skin and excess fat, cut into large pieces. Fry in vegetable oil for four to five minutes on each side. Poultry pieces can be rolled in flour before cooking. Then add vegetables and about 800 ml of broth to it. Simmer the mixture for about twenty minutes. If desired, you can add a little flour to the sauce to thicken it. Measure the doneness of chicken meat.
Step 4
Boil the rice separately in boiling salted water for twenty minutes. Cook the green beans in the same way and then lightly brown them. Serve the chicken with a double side dish. Fresh herbs - dill, parsley and green onions will become a decoration and addition to the dish.
