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Chicken with carrot

Chicken with carrot

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Cut the chicken breast into cubes. Finely chop the onion and put the carrots on a small grater.

In a pan, heat a little onion in a few tablespoons of olive oil. Add the carrot and mix well. Stir continuously until it starts to soften and "leave" color. Add the meat and wine.

Cover with a lid and simmer until all the juice is reduced and the meat begins to brown.

During cooking, add the taste of salt, pepper and paprika.

Serve hot, sprinkled with greens and peppercorns.

Chicken legs with carrots and garlic are delicious and healthy, and for these you need chicken legs, carrots, garlic, bay leaves, a little oil, salt and pepper.

I boiled the washed chicken legs in a little cold water, for about 15 minutes. I frothed them a few times, then I put them in a pan, fried them on both sides for about 10 minutes, turning them from time to time.

The carrot, grated on a large grater, I put it in hot oil, in a cauldron, a pan of tuci. I kept spinning it there until it started to soften and crumble. I then put the chopped garlic, a cup of chicken juice, salt, peppercorns and bay leaf. I put a lid on it and let it simmer for about 30-40 minutes.

Then I put the chicken legs in the oven over the carrot sauce and I left some more boils, I think about 10 minutes, total. or rather until it drops from the juice and a sauce is made.

Eating carrots with chicken

1. Wash the chicken breast, clean the skins and cut into suitable pieces or strips, as is easier for you. Melt the butter in a saucepan or larger skillet and fry the salted chicken breast.

2. While the chicken breast is hardening, prepare the carrots. Peel, wash and cut into pieces large enough not to crush after boiling. The carrots are boiled separately in a pot, and after boiling, they are drained of water and placed over the already browned chest. Add a little more juice in which the carrots were boiled and let it cool until a thin sauce is formed.

3. When the food is ready, add a little more butter and put it in the oven for about 20 minutes. Remove from the oven and serve garnished with green parsley and bread croutons. This food is especially recommended for children and the elderly as it is rich in vitamin A.