Chicken meat is a unique product. It can be used for dietary meals. Chicken broth is medicinal for several diseases. There is no more beneficial product for the preparation of second courses. A selection of recipes for chicken main courses will help diversify the daily menu.
The easiest way to prepare a second course of chicken is boiling. Boil the chicken, cut into portions, in a little salted water until tender. While cooking, add black peppercorns, bay leaves, carrots and whole onion to the saucepan. You can add a mixture of chicken spices. Serve boiled chicken meat with any side dish. As a supplement to chicken, fresh or canned vegetables, sliced or in salads, and sauerkraut are well suited.
But you can also make more complex meals using simple step-by-step recipes.
Chakhokhbili
Chakhokhbili is one of the most popular dishes of Georgian cuisine. Use whole chicken to prepare it. The dish will have a brighter taste than when using separate parts of the chicken carcass.
Ingredients:
- 1.5 kg of chicken;
- 700 g of tomatoes;
- 500 g of onions;
- 5 cloves of garlic;
- 30 g butter;
- 0.5 tsp ground red pepper;
- 1 tbsp hops-suneli;
- greens;
- salt.
Wash the chicken, cut into portions. Cut the peeled onion into half rings. Pass the garlic through a press. Wash the tomatoes, peel, cut into small slices. Chop the herbs finely.
Heat a deep skillet or heavy pan. Without adding vegetable oil, fry the chicken pieces on both sides until light golden brown. Reduce heat over chicken to low.
In a second pan, fry the onion in butter until golden brown. Put onions and tomatoes in a bowl for the chicken.
Simmer the chicken over medium heat for about 20 minutes. Then add garlic, red pepper and suneli hops to the pan. Mix everything, salt and simmer for another 15-20 minutes.
Then add greens to the chakhokhbili, simmer for another 5 minutes and turn off the heat. Let the dish brew for 10 minutes under a closed lid and serve.
Oven baked chicken with potatoes
Delicate fragrant chicken and golden potatoes are obtained when baked in the oven. The roasting sleeve used to prepare the dish will keep the finished meat juicy.
Ingredients:
- 1.5 kg of chicken;
- 1.5 kg of potatoes;
- 5 cloves of garlic;
- 2 tbsp sour cream;
- 5 tbsp vegetable oil;
- 0.5 tsp ground black pepper;
- salt.
Wash the chicken, cut into small pieces. Mix finely grated garlic, sour cream, vegetable oil, black pepper, salt. Pour the resulting mixture into a bowl for the chicken, mix everything well and leave to marinate.
Wash the potatoes, peel, rinse again and chop coarsely. Place the potatoes in a bowl with the chicken, stir and marinate for 20 minutes.
Transfer the potatoes and chicken into a baking sleeve, tie the ends tightly, make a few punctures with a knife from above through which steam will escape.
Bake the dish in the oven for 1 hour at 180 ° C. Then carefully take out the baking sheet, cut the baking sleeve lengthwise, spread the edges in different directions. Bake the potatoes and chicken for another 30 minutes. During this time, the ingredients of the dish should brown. Chicken and potatoes are served on the table on one dish, sprinkled with chopped herbs.
Chicken meatballs in a creamy sauce
An interesting and pleasant taste to homemade chicken meatballs will add Maasdam cheese. But you can replace it with the type of cheese that you like the taste of.
Ingredients:
- 500 g chicken fillet;
- 150 g onions;
- 100 g rolls;
- milk;
- salt;
- pepper;
- 500 ml cream;
- 300 g of cheese;
- 2 large cloves of garlic;
- greens.
Prepare minced meat for meatballs. Soak the loaf in milk so that it is completely covered. If there is not enough milk, then periodically turn a piece of roll. It should be completely saturated with milk. Pass the chicken fillet through a meat grinder along with onions.
Squeeze the loaf, combine with minced meat, mix. Form meatballs about the size of a small chicken egg.
Put meatballs in a greased baking dish. Bake them in the oven for 15 minutes at 180 ° C.
To prepare the sauce, combine chopped garlic, herbs, finely grated cheese and cream. Mix everything. It is better to use cream with a 20% fat content. But it may turn out that the cream is not available. Then pour the same amount of milk into the sauce and add 100 g of butter, cut into small pieces. This will slightly affect the taste of the finished meatballs, but will allow you to bring the cooking process to the end.
Pour the meatballs with sauce and bake them in the oven for another 30 minutes. During this time, the cheese should melt, and the sauce should thicken a little.
Julienne with chicken and mushrooms
Delicious, delicate and fragrant julienne can also be served on a festive table.
Ingredients:
- 500 g chicken fillet;
- 250 g champignons;
- 200 g of onions;
- 200 g of hard cheese;
- 300 ml cream;
- 2 tbsp flour;
- salt;
- pepper;
- vegetable oil.
Wash the chicken fillet, put in hot water and cook for 20 minutes after boiling. Then cool it down and chop finely.
Cut the peeled onion into small cubes. Peel and chop the mushrooms. Fry the onion in vegetable oil until transparent, add the mushrooms and continue to fry for another 15-20 minutes over medium heat. All water from the pan should evaporate.
Add chicken fillet to mushrooms and onions, mix. Turn off the fire under the pan.
In a second pan, fry the flour until golden brown. You do not need to add any fat, the pan must be dry. Pour the cream in a thin stream, stirring the future sauce continuously. At this stage, it is important to avoid clumping. Season with salt and pepper in the creamy sauce and combine with mushrooms and chicken.
Put prepared julienne in cocotte makers, sprinkle with grated cheese on top and bake in the oven at 180 ° C until golden brown. Cocottes do not need to be covered with a lid. You need to serve julienne on the table in the same dish in which it was baked. If there are no cocotte makers, you can use thick cardboard baking tins. Metal muffin tins are not recommended for julienne. There will be a metallic taste in the finished dish.
Chicken fillet with cabbage and potatoes in pots
The dish is prepared very simply, and the result exceeds all expectations. You can add any vegetables to the pot that are available. Their proportions can also be varied at your discretion. Place the washed rice in several pots instead of potatoes. The result is a delicate, original dish.
Ingredients:
- 500 g chicken fillet;
- 350 g white cabbage;
- 500 g potatoes;
- 2 small bell peppers;
- 1carrot;
- 2 onions;
- salt;
- ground black pepper;
- vegetable oil.
Wash the chicken fillet, peel the washed vegetables. Cut the onion into small cubes, grate the carrots on a medium grater. Chop the cabbage into thin strips. Grind the bell pepper in the same way. Cut the chicken fillet into small pieces. Cut the peeled potatoes into cubes and rinse in cold water.
Grease the bottom and walls of clay baking pots with vegetable oil, lay out the fillets. Season with salt and pepper. Then lay out cabbage, potatoes, onions, carrots, bell peppers in layers. Pour about 100 ml of water into each pot and close it with a lid.
Simmer chicken with potatoes and cabbage at 180 ° C for 1.5 hours.
This dish can be served on the table directly in pots. Or you can carefully put it in a deep plate and serve, sprinkling with chopped herbs.
