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Chicken with apples and mushrooms

Chicken with apples and mushrooms

I marinated the chicken legs a little in soy sauce, nutmeg, curry and hot peppers. I peeled the apples and cut them into small, uneven pieces, then I put them in a pan with hot olive oil and I left them on the fire for a few minutes, I added black sesame seeds and the mushrooms cut into pieces the right size and I let them soften a little.

After the legs were marinated for about half an hour, I took them out and put them in a pan with hot oil and left them until they were browned on both sides, then I moved them in a pan with apples, mushrooms and finely chopped garlic and put them in the oven for 30 minutes.

I cut the carrots into strips and hardened them in a pan with 2 cloves of garlic, then I added over them the Chinese noodles previously cooked according to the instructions on the package.

I served the noodles with carrot slices together with the apple legs and mushrooms in the oven. A goodness!

Great appetite!


Chicken breast with mushrooms and cream

Heat the fat in a pan and fry the meat and mushrooms cut into suitable cubes over medium heat over high heat. Do not salt until after the first 5 minutes, to avoid too abundant water removal. Keep the meat and mushrooms on the fire, stirring periodically for 7-10 minutes, until lightly browned. Add the sweet cream and keep the pan on the fire for about 1-2 minutes, until the sauce thickens. Season with ground pepper.

TOTAL: 880 grams, 1451.6 calories, 92.9 protein, 114.4 fat, 14.5 carbohydrates, 0.4 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Chicken breast with mushrooms and Gorgonzola sauce

I just prepared some last week pui Gorgonzola, according to a simple and quick recipe, very similar to the recipe for chicken with cream. a pui Gorgonzola it never resembles another Gorgonzola chicken, the variations on the theme being innumerable. Here are some samples of Gorgonzola chicken seen, eaten and paid for in the last 12 months.

Each restaurant has its own version more than that, in the same place you can receive different variants of the dish, depending on which team is in the kitchen.

For Gorgonzola chicken, the starting point is the same: chicken breast and Gorgonzola sauce. The chest can be sliced, striped or cubed (the last two terms did not exist until now - I invented them ad-hoc), then you can brown on the grill or pull in the pan, marinated or not beforehand. The sauce should contain two basic ingredients: Gorgonzola cheese and unfermented liquid cream. But more important is what NOT it should contain: flour, food starch, vegetable “cream”, ingredients that you may have, without knowing, in the plate, for reasons of “optimization” of costs. Especially if the price per serving is dubiously low. Although Gorgonzola cheese has a special flavor, if you are not a cheese fan you can be easily misled (and not "misled" as I hear more and more often) with a cheaper surrogate. Especially since Gorgonzola is a protected designation of origin (PDO) product.

Also in order to optimize costs, although you ordered "chicken with Gorgonzola sauce" you may find that you have "Gorgonzola sauce with chicken" on your plate.

The introduction being made, here is a variant of pui Gorgonzola, I think one of the first I did. The quantities are for about four servings. For other Gorgonzola chicken options, click here.

What do you need?

  • 2 skinless, boneless chicken breasts (approx. 600 - 700 g)
  • 500 g mushroom mushrooms
  • 1 tablespoon olive oil.
  • 2 tablespoons soy sauce
  • 1 teaspoon turmeric (turmeric)
  • ½ teaspoon freshly ground mosaic pepper.
  • 20 - 30 g butter (82% fat)
  • 150 g spicy Gorgonzola cheese
  • A handful of walnut kernels (previously fried without oil, in a pan or in the oven, then crushed, not ground)
  • 150 - 200 mL liquid cream, unfermented, with at least 30% fat,
  • ½ connection of green dill.

How do you proceed?

The chicken, well wiped with absorbent napkins (removes excess water), is cut into cubes with dimensions as close as possible, ideally the pieces should be about 1.5 - 2 cm wide. The length and height of the pieces, as well as the angle between the edges result from the definition of the cube.

Put the chicken cubes in a bowl, add the soy sauce, turmeric and pepper over them, then massage them well. Do not add salt. It is enough in soy sauce, and Gorgonzola also comes with the corresponding salt. Cover the pot and let it cool for at least 45 minutes. If you can leave it in the fridge overnight it's even better.

When you think the chicken breast has marinated enough, heat the olive oil in a high pan (or in a wok) and fry the meat over medium to high heat, turning it on all sides, until it browns properly.

Remove the browned meat and set it aside, and in the same pan and in the same oil, sauté the cleaned and thinly sliced ​​mushrooms (you don't have to wash them, just wipe them off the floor or other impurities if you wash them, they only absorb more water that you will have to remove from the basement, thus contributing to global warming).

In about 10 to 12 minutes, your mushrooms should get rid of the built-in water, possibly even browning a little.

While the mushrooms are sautéing, you have time to bury them Gorgonzola sauce. For this purpose, melt the butter over a low flame, then add the Gorgonzola cheese cut into cubes (not too big, so that it melts quickly). Stir vigorously, and when the cheese has melted, add the roasted and crushed walnuts, followed by the cream.

Bring to the boil, then add the dill. If you do not have a special scissors for greens, chop it in the classic way, with a knife, taking care of your fingers.

Over the sautéed mushrooms, put the chicken breast pieces back in the pan, add the Gorgonzola sauce and mix. You can stop here.

If you want to kiss and something next to it, ie a garnish, it is allowed. I found some ready-made potato croquettes (Lidl - French week), which I just had to throw in the fryer with hot oil at 180 ˚C, to wait until they rise to the surface (sign that they are fit for consumption drain) of the excess oil and add to the plate next to the pieces of chicken and mushrooms drowned in the cheese and cream sauce. In addition to the above combination, a glass of dry white wine (Riesling Italian & # 8211 Cramele Recaș), semi-dry white (Fetească Regală & # 8211 also from Recaș), or even rosé (Caloian de Oprișor) could go well. . The idea is to decide only for one of the exposed options.


Salad with mushrooms and smoked chicken

This recipe has a special taste. The usual boiled chicken fillet will not be used here, but smoked. Therefore, the taste of the salad will also change.

INGREDIENTS NUMBER
black pepper for taste
eggs 5 pieces.
marinate mushrooms 1 bench
onions 1 cap
salt for taste
smoked chicken 300 g
garlic 1 piece
a tomato 1 pc.
vegetable oil 40 ml
pepper pepper 1 pc.
mayonnaise 160 ml

Going to cook & # 8211 35 minutes.

  1. The mushrooms are opened, drained into a strand and allowed to drain.
  2. After that, they should be eaten, if they are large. It can be halves, quarters or straw & # 8211 here at will.
  3. They put the eggs in a pan with water and put them on the stove.
  4. Bring to the boil and then cook until done.
  5. Cool and clean, randomly cut or grilled.
  6. Peel and wash the onion, cut into small cubes.
  7. Heat the oil in a pan and fry the onion on it until it becomes soft.
  8. Remove bones and skin.
  9. Cut the meat into cubes or break it into fibers.
  10. Remove the garlic, press it.
  11. Sweet peppers, rinse and cut the entrails.
  12. Cut the vegetable into strips or cubes.
  13. Rinse the tomatoes and cut at random.
  14. Combine mushrooms, eggs, tomatoes, onions, chicken and pepper in a salad bowl.
  15. Sprinkle with salt, garlic and pepper.
  16. Season with mayonnaise and serve.

Tip: so that onions have the most delicate flavor, fry in butter.


Ingredients Pasta with chicken and mushrooms

200 gr short pasta (penne)
150 gr boneless thighs or chicken breast (I used 2 boned thighs)
200 gr mushroom mushrooms
4 dried tomatoes in oil (optional)
1 large clove of garlic
1/2 teaspoon oregano (or dried thyme)
30 ml dry white wine
2 tablespoons oil
salt, black pepper

Parmesan sauce

200 ml sour cream for cooking
50 gr cream cheese
2 tablespoons grated Parmesan cheese
salt

Preparation Pasta with chicken and mushrooms

  1. Boil plenty of water with salt. When the water boils, add the pasta and let it boil according to the instructions on the package.
  2. Thinly sliced ​​chicken is fried in hot oil until lightly browned. Sprinkle with salt and black pepper. Remove with a spatula on a plate.
  3. Fry sliced ​​garlic and sliced ​​mushrooms in the same pan. Sprinkle with oregano, salt and black pepper while sautéing. When they are slightly browned, they are quenched with wine and left to boil until the wine has evaporated almost completely. They are taken out over the chicken.
  4. Chop the dried tomatoes into small cubes and place on a plate with chicken and mushrooms.
  5. In the pan in which you fried the chicken and the mushrooms, add sour cream and cream cheese. Boil over medium heat until the cheese is completely melted.
  6. Remove the pan from the heat and add the Parmesan cheese, stirring until it melts.
  7. Add the mushrooms and chicken in the sauce (along with all the juice left on the plate) and put the pan on medium heat again. Boil everything for 2-3 minutes. Season the salt and pepper sauce.
  8. Boiled and drained pasta add to the sauce and mix well to absorb the sauce. Season with salt.
  9. Serve hot, sprinkled with parmesan and chopped parsley.

2. Mushrooms quenched with wine

3. Chickens, mushrooms and sun-dried tomatoes

5. The pasta sauce is ready


Risotto with chicken and mushrooms


I just love mushrooms, whatever they are, as they are forest, mushroom, pleurotus, shimeji, I love them!

They are so versatile and you can cook them in any way, in the oven, in pancakes, cream, soups, sweets or fasting to your imagination! Today I bring to your attention my favorite recipe for risotto with chicken and mushrooms a simple recipe, in turn so versatile that I tend to think that each has its own version, but better than this I have never eaten and I am convinced that it will be to your liking!

From just a few simple ingredients that every person has in the kitchen, some wonders will come out that you will get tired of! Arborio rice, chicken, onion, garlic, parsley and mushrooms. But honestly I can tell you you can also make a pilaf with chicken and mushrooms and you can give up parmesan and change the arborio rice with the one for pilaf, otherwise all the ingredients are identical, even the way of preparation.

Stay tuned for the list of ingredients and how to prepare it, and the guaranteed result will be amazing!

Ingredients for risotto with chicken and mushrooms:

  • 250 g Arborio rice, is special for the dish called risotto
  • 2 medium onions
  • 2-3 cloves of garlic
  • 350 g of fresh mushrooms you like, I used champignon
  • 400 g boneless chicken breast
  • 50 ml vegetable oil
  • 130 g butter with 82% fat
  • 200 ml dry white wine
  • 50 g grated Parmesan cheese
  • 700 ml vegetable soup
  • 1 bunch of parsley
  • Salt and pepper to taste

Method of preparation:

Peel the onion and garlic and finely chop them. We harden them in vegetable oil with a little salt until they soften well.

Cut the mushrooms into slices and fry them in half of the total amount of butter, until they soften, to which we add a little more salt and pepper.

Cut the chicken breast into juliennes and in a well-heated pan add the remaining butter and quickly drag the breast to the pan, stirring constantly until lightly browned, about 2-3 minutes. To stay tender, the fire must be large and move quickly, do not worry, it will cook with the rice. Take out on a plate and set aside.

Add the rice over the onion and simmer until the rice grains feel like pebbles.

We put the hot vegetable soup over the rice carefully, so that you don't burn yourself with the steam it will make. We boil in a proportion of 80%.

Add the wine, mushrooms and chicken and simmer for another 6-7 minutes.

Before turning off the heat, add the grated Parmesan cheese, finely chopped parsley and taste salt and pepper.

Set aside covered for 2-3 minutes before serving! Simple, fast and tasty, so good luck and good appetite!


CHICKEN WITH LEEK AND MUSHROOMS

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 worse than 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 didn't want 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 leek & # 8211 leafless part
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 the plates and ate immediately with polenta, but you can choose to accompany the steak with sauce with a mashed potato, rice or pasta.


  • The preparation is consumed hot or warm.
  • It is recommended for lunch or dinner.
  • You can use chicken breast or wings instead of thighs.
  • Greens are optional. You can use dill if you like.
  • Depending on your tastes you can increase or decrease the quantities. You can use 350 g of leeks instead of 250 g and 150 g of mushrooms instead of 250 g.
  • The oil used can also be sunflower, flax, rapeseed, etc.

Suitable gaskets


Ingredients needed to prepare chicken with mushrooms and olives

To prepare chicken with mushrooms and olives we used the following ingredients:

  • a large chicken breast cut into 6
  • a tablespoon of oil
  • 400 grams of tomato sauce
  • half a cup of water
  • a finely chopped onion
  • 4-5 finely chopped garlic cloves
  • chilli flakes & # 8211 optional
  • curry
  • a large can of mushrooms
  • a cup of black olives

First of all, in a tablespoon of oil, I hardened the onion and garlic until they softened a little. Then I added the chicken breast cut in four and seasoned with salt and curry. I let it fry a little enough to make it look nice, and then I added the tomato sauce and water. I put a lid on and left the pan on the fire until the chest penetrated well.

In the last phase, I added the drained mushrooms, olives and chilli flakes, to taste. I left everything on the fire for a few more minutes, then I added pepper, turned off the heat and left the food covered for a few minutes before serving.