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Stew of chicken legs and mushrooms

Stew of chicken legs and mushrooms

Cut the vegetables and heat them in a little oil, add the chicken legs and enough water to cover the legs and let them boil. When the thighs have boiled, mix the sour cream with flour and a little water and pour over the thighs, add the mushrooms and bring to the boil. Salt and pepper, add green parsley.

Good appetite.


Chicken stew with mushrooms and olives

I love the stew and I prepare it whenever a country chicken falls into my hand, raised in the yard without concentrates and you wonder what other wonders. Recently, I received this young chicken from the country and my thoughts flew to this stew, which I have changed over time, reaching the current version.

The tastiest stew is the one cooked for a long time, up to two hours, on low heat, but if you hurry, you can cook it on high heat, although the result will not be the same.

Enjoy this rustic lunch, serving stew in iron plates, with steaming polenta and a glass of red wine.

Of course you can add or remove ingredients if something is not to your liking, it is important to have that taste that you know.

For 6 servings we need of 1 young chicken (approx. 800 g), 1 onion, 1 green pepper, 1 red pepper / capsicum, 4 cloves of garlic, 7-8 mushrooms, a few olives, 300 g broth, 2 tomatoes, salt, pepper, 2 leaves bay leaf, oregano, parsley, ½ teaspoon paprika, 1 tablespoon grated starch, 1 teaspoon sugar.

For starters, cut the chicken into pieces (I used all the chicken, being young, the meat was tender), dampen it with a paper towel, then season it with salt, pepper and paprika.

Finely chop the onion and garlic, cut the peppers into larger strips, slice the mushrooms and diced tomatoes.

In a saucepan put 2 tablespoons of oil and the pieces of seasoned meat, brown them a little on both sides, then add the chopped vegetables, spices and greens, broth and water to cover everything.

Cover the pan with a lid and cook the stew on low heat for about 90-120 minutes, until the sauce decreases. From time to time, stir and turn the meat so that it penetrates well.

Towards the end, dissolve 1 tablespoon of grated starch in a little water and add it over the stew, mix well and bring to a boil, then turn off the heat and season the stew to taste.

If the broth is sour, you can add a pinch of sugar, so the stew becomes sweet and only good.


Chicken stew recipe with chicken

Mushroom stew It doesn't seem very easy to do, because I get a little complicated with it mushrooms, that is, I take each one separately and clean their skins while washing them, and then I sauté them with very little oil before. That's because it leaves a lot of juice and kind of spoils my calculations if I put them traditionally, after I have browned the onion and the meat. In addition, V. says that this is the only way to taste the taste of mushrooms.

Using canned mushrooms, you skip all these stages, but I only take canned food if I can't find it at a convenient price. There is also the variant of frozen mushrooms, which also leaves quite a lot of juice, so I apply the same & # 8220treatment & # 8221.

Because several of you asked me to specify the costs of each recipe, we have like this: 4.5 lei for mushrooms (from Carrefour), about 5 lei for chicken, 0.5 lei for onions, 1 lei for the two peppers, 1 lei for greens, and the priceless broth, because it's made by my mother-in-law :).

The total is 12 lei, 4 servings, that is about 3 lei per serving. Because Adriana told me and I think she's right, most people know that I use more meat in my food (I don't go for meat, and I don't prefer to always stay around 10 lei on a recipe & # 8211 I also had soup in the hall), it is better to take into account about 10 lei for meat, so about 15-16 lei for the entire recipe.

So, let's start with the beginning, that is, from mushroom food ingredients.

Mushroom missing ingredient:

  • 500 grams of mushrooms
  • 3-4 chicken legs or a breast
  • 3 small onions or 2 larger ones
  • a cup of broth
  • (optional) 2 peppers (I used one green and one red) or 2 donuts
  • 1 carrot
  • 2-3 cloves of garlic (I haven't photographed them before)
  • greenery to taste
  • salt and pepper

Method of preparation:

I washed and cut the vegetables as in the picture:

As I was telling you, I started by soaking the mushrooms (in very little oil), until the juice they leave evaporated. I later took them out in a bowl and left them there.

I then followed the usual steps for a stew: I lightly browned the onion in a spoon, two of oil with a little water, I added the chicken and let it brown. I also added the pepper with the carrot, then the mushrooms. I also added the broth (it is a homemade tomato and pepper paste), dissolved in a cup of water. When all the ingredients were cooked, I turned off and added the greens (dill and parsley), and the chopped garlic cloves (a lot of people cook them with the onion, I like it added at the end).


Chicken tinsel like grandma's video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

The best Chicken stew my grandmother does. I told you about her and my childhood in the country. I grew up in the country and the foods of my childhood are the ones I like more than anything and that transport me instantly into the past. Chicken brine, donuts, bread, soup, tomato food, all, absolutely all I love. I often make chicken ostropel in the summer, but it's never as good as my grandmother's. Don't get me wrong, my ostropel is good and tasty, but it doesn't seem to have the taste I was used to as a child. However, it is very close to my grandmother's and I hope you like it too.

This recipe is the one my grandmother usually makes. No onions, no carrots, no other vegetables. Only with tomatoes, lots of garlic and chicken. A simple recipe that my grandmother always prepared in the summer, when on the weekends she cut a beautiful chicken from her yard. Every time he made us ostropel from the thighs and chest, and from the rest of the chicken he made us soup. If he only had chickens, then he would boil all the meat in the soup first and take out the thighs near the end. Being an older bird, the meat was a little stronger. The tomatoes were also from grandma's garden. Baked, juicy and sweet.

If he had fresh tomatoes, he used a grater to grind them and peel them. If he didn't have tomatoes in the garden, he used them Tomato juice made by her, put in bottles and kept in the cellar. I don't think I need to tell you that my grandmother also makes the best tomato juice in the world. Boil it over low heat and it is delicious. For the tomato juice, I used a blender, then passed everything through a sieve to remove the peels and marks. As much as I like tomatoes, I can't stand their peels in the chicken ostropel recipe. You can also use ready-boiled tomato juice from commercial tomato juice. It will still be thicker, so you will need to add water as well.

Another essential ingredient that should be used in a generous amount in this food is garlic. Garlic makes ostropel tasty and fragrant, and I love to use it. You can reduce the amount of garlic, but I recommend you not to do it. This chicken ostropel is served either with polenta, as Grandma does, or with mashed potatoes, as Mom does. It is really delicious and even the little ones love it, I guarantee you. For another delicious recipe with chicken and tomatoes, I invite you to try my recipe for then hunter. Good and easy to prepare!


This dish combines the aromas of summer in a nutritious and tasty stew. It is easy to adapt, using vegetables from the refrigerator and is perfect when you do not want to throw away what you bought extra from the market.

1. Start with chicken legs

  • Mix 1 tablespoon oil with paprika, salt, pepper and dried basil .
  • grease 6 chicken legs LaProvincia with the mixture obtained and put them in an oven tray.
  • Add 1 cup water .
  • Put the thighs in the oven for 30 minutes or until browned.

2. Prepare the vegetables

  • In a saucepan put a little water to boil and scald 4 large ripe tomatoes.
  • Peel a squash, grate it and cut it into cubes.
  • Cut into slices 1 hot pepper.

3. Heat the vegetables

  • Cut into cubes or slices, depending on your preferences 250 g mushrooms, 2 bell peppers and 2 onions .
  • Put 1 tablespoon oil In a saucepan, add the onion and sauté until glassy.
  • Add the chopped peppers and cook for 2-3 minutes.
  • Add the mushrooms and cook for another 10 minutes.

4. Prepare the summer stew

  • Over the hardened vegetables add the chopped hot pepper and diced tomatoes. Leave everything on high heat.
  • Add the cooked chicken legs, 5 cloves of garlic and top up with water, down to the level of the thighs, if needed.
  • Let it boil, he adds 10 cherry tomatoes, optionally 1 sprig of rosemary and leave the fire low.
  • Cut into slices Bio organic lemon and add to the stew.
  • Add salt and pepper and simmer for 20 minutes, or until the stew drops and the ingredients are completely cooked through.

5. The stew is almost ready

  • Chops 1 bunch of parsley and sprinkle over the stew.
  • Taste and add salt and pepper if needed.
  • Serve hot!

Difficulty preparing

The summer stew with chicken and vegetables is easy to prepare. You only need a few tools:

  • wood chipper,
  • knife,
  • oven tray,
  • saucepan,
  • wooden spoon.

1. Peel and chop the onion julien & # 8211 ie cut the onion in half lengthwise, from the end to the mustache, then slice the halves lengthwise so as to obtain round slices, which are unfolded by hand before hardening. Garlic cloves are sliced. Put to harden in 2-3 tablespoons of oil in a saucepan. Put the carrot on the grater and place it over the onion together with a teaspoon of paprika.

2. Chop the diced tomatoes and after the onion has become transparent, add it to the pan. Also now we put a tip of a sugar knife to balance the acidity of the tomatoes. Let the tomato juice simmer for 10 minutes.

3. Taste and season with salt to taste. Add the juice of half a lemon (it is not mandatory if the sour stew is not approved). Chop the fresh dill and flavor the onion stew.

4. Roast the chicken legs with salt, pepper and paprika, grill them well and put them, in the pan, over the onion stew, to leave their aroma and juice.


Method of preparation

Wash the chicken breasts and put them in hot oil, in a pan with high walls.

Finely chop the onion, cut the pepper into julienne or cubes and add them over the browned cups.

Put the mushrooms cut or whole, add the wine and let it boil for about 30 minutes until it starts to evaporate. Mix the tomato paste with water and pour over the tops. Season with salt, pepper and thyme and simmer for about 30 minutes.


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Recipe of the day: Chicken stew with mushrooms and tomatoes

A delicious recipe for chicken stew with mushrooms and tomatoes from: chicken thighs, mushrooms, onions, red bell peppers, yellow bell peppers, garlic, tomato juice, parsley, salt and pepper.

Ingredient:

  • 6-8 upper legs of chicken
  • 3 jars of mushrooms
  • 1 onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 clove of garlic
  • Tomato juice
  • parsley
  • salt
  • pepper

Method of preparation:

Wash the chicken well and put it to boil and then throw away the first water. Wash the mushrooms and let them drain. Finely chop the onion and pepper. Chicken, onion and pepper are boiled.

When it boils, add the mushrooms and let it boil for about half an hour. salt and pepper to taste. Then add the garlic and tomato juice and cook for about another half hour.


Chicken stew with mushrooms

I used canned tomatoes in broth from Sun Food. At them you can find 100% healthy canned fruits and vegetables.

How come:

Put the chicken in a non-stick pan with 100 ml of water, salt and pepper and leave on the fire, covered,

about 25 min. Remove the chicken from the pan and put the chopped onion scales together with the oil and heat

covered for about 5 minutes. Then we put the sliced ​​mushrooms, the hot pepper cut into slices and leave on the covered fire for about 10 minutes.

until the mushrooms soften slightly. We put the tomatoes in mashed tomato juice in the food processor, the tomato sauce with peppers

(canned recipe for winter here) or 1/2 bell pepper put together with the mushrooms.

Put the chicken and let it boil covered for another 10 & rsquo; Put the finely chopped garlic in the last 5 minutes.