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Baked chicken with tomatoes and garlic

Baked chicken with tomatoes and garlic

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I really like this dish. Firstly because it is very tasty and can be served with any garnish and secondly because it is very simple.

  • 4 chicken hammers
  • 500 g small tomatoes
  • salt
  • pepper
  • garlic
  • bay
  • oil

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken with tomatoes and garlic in the oven:

Wash the hammers, wipe, grease with a little oil and season with salt and pepper.

Wash the tomatoes and cut them into cubes, and the garlic slices.

Put a little oil in a small baking dish, then place the seasoned hammers, and place the garlic cubes and bay leaf on top. Pour a cup of hot water or chicken soup and put the tray in the oven over high heat until the meat is done and the sauce has subsided.

Serve the hammers with tomatoes topped with puree, pilaf or something else of your choice.

Good appetite!

Baked eggplant with tomatoes and garlic

ingredients: 3 eggplant 4 tomatoes 3 onions 1 carrot 2 bell peppers 1 small celery thyme garlic, basil, oregano flour oil salt.

Preparation: Cut the eggplant into rounds, sprinkle salt over them, pass through flour and fry in oil. Finely chop the onion and sauté, then add the sliced ​​roots, diced peppers and simmer for a few minutes. In a yena bowl with a little oil, place a row of eggplant, vegetables, garlic, greens, salt, sliced ​​tomatoes or tomato sauce and spices, then put in the oven. Good appetite!

What you can cook from a chicken: 5 recipes

From a properly portioned chicken you can cook: a delicious soup from behind, a few snacks for the fussy in the chest, a garlic ostropel to lick on your fingers OR legs and wings in the oven, plus a clove chicken and the rest of the bones and skins . Yes, nothing is thrown away!

For the ostropel you can make a mashed potato with milk and butter (or olive oil, if you want it more dietary), which is also suitable for schnitzels.

Don't forget the salad, no meal without vegetables! It's spring, so we have plenty of tomatoes, cucumbers, green onions, radishes and lettuce. Don't waste them, they are delicious and, above all, healthy!

What can you cook from a chicken? See below the recipe for each of the 5 dishes.

1. Chicken soup with fluffy dumplings

Soup ingredients: chicken back, an onion, 2 carrots, a small piece of celery, parsnips, parsley root, a yellow bell pepper, a bunch of parsley, salt and pepper.

Ingredients for dumplings: an egg, 3-4 tablespoons of semolina, salt.

Method of preparation: put the chicken back in a pot with 3 liters of cold water with a little salt. Take the foam that forms to get a clear soup.

Wash and peel the vegetables, then cut them into larger pieces or cubes and add them to the pot when the meat is cooked and almost comes off the bone.

Remove the meat from the pot and break the pieces of meat by hand, which you then add back to the pot. Boil everything until the vegetables are soft.

Beat the eggs in a bowl, add salt and semolina, until you get a creamy composition, but it does not flow and is not very liquid. Refrigerate the bowl covered with plastic wrap for 10 minutes.

Separately, in another pot, boil 1-2 liters of water with a little salt. Remove the bowl with the dumpling composition and add a teaspoon to the boiling water. Allow the dumplings to swell and rise to the surface, then remove them with a slotted spoon on a flat plate.

Then transfer the dumplings to the chicken soup and let them boil for another 5-10 minutes, to get the taste. At the end, add salt and pepper, and before turning off the heat, add the freshly chopped parsley.

2. Young chicken schnitzels

Ingredient: a chicken breast, 2-3 eggs, flour, breadcrumbs, salt, pepper, oil.

Method of preparation: cut the chicken breast with a sharp knife into equal slices of 0.5 cm. Don't beat the chicken breast with a hammer, it will lose all its juices and it will be bland!

Season the chicken breast slices with salt and pepper on both sides. Put 5-6 tablespoons of flour in a bowl or deep plate, and 5-6 tablespoons of breadcrumbs in another plate.

Beat the eggs in a bowl with a little salt until they froth.

Pass the slices of breast through the flour on both sides (shake off the excess), then through the egg, then through the breadcrumbs.

Heat 3-finger oil (enough to cover the schnitzels) in a large wok and fry the schnitzels. Be careful, let the oil heat up well. One test that helps you find out if the oil is hot enough is to insert the tail of a wooden spoon into the oil. If small sizzling bubbles appear around it, it means you can put the schnitzels.

Leave the schnitzels to fry on both sides until they turn golden, then take them out on a flat plate lined with paper towels to absorb the excess oil.

3. Chicken tinsel with garlic and mushrooms

Ingredient: chicken legs and wings, an onion, 5 cloves of garlic, 300 grams of mushrooms, thyme, 150 ml of tomato paste, salt, pepper, white wine, fresh parsley.

Method of preparation: salt and pepper the meat on all sides and fry evenly. Remove the meat on a plate.

In the oil in which you fried the meat, put the chopped onion, the diced garlic and the sliced ​​mushrooms. Leave to harden for 3-4 minutes, then quench everything with a glass of wine and tomato paste. Mix well, add salt and pepper and simmer for about 15 minutes.

After the time has elapsed, put the thighs and wings in the pan and leave them on the fire for about 20 minutes or until the meat is soft and tender and the sauce is quite bound. You can add a cup of hot water along the way if the sauce drops too much. At the end, after stopping the fire, you can sprinkle chopped parsley on top.

You can serve this delicious chicken ostropel with mushrooms and tomato sauce with a portion of polenta, mashed potatoes or baked potatoes.

4. Legs and wings in the oven

Ingredient: chicken legs and wings, salt, pepper, hot paprika, granulated garlic, a little oil, baking bag

Method of preparation: put the meat in the bag, pour a small cup of oil and spices and mix well. Seal the bag and put it in a tray. Put in the oven heated to 190 degrees and bake for 70-90 minutes.

Serve with mashed potatoes, risotto or spring salad.

5. Chicken claw chill

Ingredient: claws, a few bones from the chicken breast, gizzard, neck, skins, 4 cloves of garlic, peppercorns, salt, 2 carrots, a sachet of gelatin.

Method of preparation: simmer the claws and the rest of the bones and skins in 2.5 liters of cold water with a little salt, peppercorns and garlic given through the press. Bring to the boil until the liquid is reduced by half. To make sure the liquid thickens, add a sachet of gelatin. Boil the carrots separately.

Remove the claws and bones from the liquid and strain. Cut the boiled carrots into rounds and place them on the bottom of glass bowls. Pour the flavored liquid over the carrots and leave to cool until the cooling cools.

Bake with tarragon and tomatoes

Preheat the oven to 200˚C / 180˚C for ovens with a fan to 180C / for gas ovens, at mark 6.

Mix the salt-free Lurpak® butter with all the tarragon, except for one tablespoon of tarragon that you keep aside, the sun-dried tomatoes, the Parmesan cheese, the garlic and season.

Separate the mini fillets from each chicken breast and set aside. Make a pocket in the thickest part of each chest, with a diagonal of approx. 5 cm. Then divide the butter between the pockets and place the mini fillets on top to close the butter inside.

Place 2 slices of Parma ham lightly stacked on top of each other on a chopping board and place a chicken breast in the middle and wrap it in the ham completely, placing the chicken breast on the areas where the Parma ham joins. Repeat with the other three.

Grease a yena bowl with butter and place the onion and tomatoes on the bottom, place the chicken breast pieces on top and apply a little salt-free melted Lurpak® butter on them with a brush. Bake in the oven for 25 minutes.

Drain the juice of the chicken and tomatoes from the bowl in a pan and add mascarpone or crème fraîche, the remaining tarragon, mustard and season, adding a little water if the sauce is too thick.

The chicken is served with onions, tomatoes and sauce. It goes perfectly with fried potatoes and green vegetables.

Tip: Sun-dried tomatoes can be used instead of semi-dried tomatoes.

Baked chicken, delicious and tender: What to grease and how long to brown / STUDY

Cristina Popescu

A delicious and easy to cook recipe is baked chicken, prepared according to the recipe of the late gastronome Radu Anton Roman. If the cooking steps are followed, the food comes out tasty, the author notes in the work of Romanian gastronomy "Romanian dishes, wines and customs" (Paideia Publishing House).


  • 1 chicken (large and well fattened, poultry) or other bird
  • chicken entrails
  • 200 g butter (1 cup oil)
  • 300 ml cream
  • 1 tablespoon garlic paste
  • salt, pepper to taste
  • 3 parsley bindings

Method of preparation:

First, take good care of the chicken, chop the entrails and parsley, rub with 150 g butter, a little salt and pepper. Rub the bird with salt, pepper and garlic juice.

Fill the chicken belly with the chopped butter, sew.

Rub a tray with high edges with butter - to puddle. On the bottom of the tray is placed a grill of a few thin sticks, in the cross, so that the bird does not touch the metal, because it is not good. Put in the oven, over high heat at first, to take on color.

It has turned yellow, so the fire becomes suitable for an hour and a half - if you put them in the yard - an insistent operation of pouring tablespoons of cream follows. When the cream is finished, take the juice from the pan - the butter in the filling has melted and flowed, twinning with the cream - and grease it until the chicken has penetrated and under the yellow-brown shell it is only caressing and ineffable.

The hot sauce, mixed with garlic juice, is offered next to it, in the "saucepan".


There are visible differences between the "poultry" and the "brother Petreuş" from the farm: the forced growth, very fast, based on hormones, stillness and hypercaloric recipes, makes the meat soft, watery, with little substance (not even floury) in ten minutes. you fry a chicken, instead, it's firm, the meat has color, personality. That's right, it takes patience, expense and effort to raise it, but the reward is just right.


If you want to brown like a bird, you need hot fire at first, and gentle fire and lard - then, that nothing colors the meat more beautiful and fragrant than "boiling" in lard or goose fat. But be careful, take it off the heat in time, otherwise it dries !! It goes well and chicken browned in oil, like a french fries, but it's less fragrant.

Mujdei and a tomato salad are exactly what a cooked fried bird needs.

The wine ? Not red, by any means! It's about the bird, the butter and the lemon, it's about the flight! How to drink red? I say Riesling Italian, from Odobeşti, if you want an outfit, or even a childish Yellow, also from there, to leave things in joy and lightness, in a playful float, forgetting the drama and the bloody gravity of life for another day.

Chicken with Tomatoes Flavored with Garlic and Basil

Because we are in those days when the heatwave follows us everywhere, including in the kitchen, we limit our culinary initiative to preparing simpler, easier recipes that do not require us to stay too long by the stove. Thus, today I propose and try to tempt you with some good-looking chicken hammers with fragrant tomatoes, prepared in a pan and flavored with garlic and fresh basil.

Baked chicken with tomatoes and garlic - Recipes

I really like this dish. Firstly because it is very tasty and can be served with any garnish and secondly because it is very simple.


  • 4 chicken hammers
  • 500 g small tomatoes
  • salt
  • pepper
  • garlic
  • bay
  • oil

Method of preparation

The hammers are washed, wiped, greased with a little oil and seasoned with salt and pepper.

Wash the tomatoes and cut them into cubes, and the garlic slices firefox addons download fehler beim herunterladen.

In a small baking dish put a little oil, then place the seasoned hammers, and on top put the diced tomatoes, garlic and bay leaf herunterladen. Pour a cup of hot water or chicken soup and put the tray in the oven over high heat until the meat is done and the sauce has subsided.

Serve the hammers with tomatoes topped with puree, pilaf or anything else of your choice ios spi herunterladen.

  1. Heat the oil in a pan and add the chicken. Season with salt and pepper. Make a balanced mixture of tasty shades between salt and pepper. Then make sure the mixture is even in the pan.
  2. Stir the chicken in the pan until golden. Or it's good to take to the beach. Basically, it takes about six minutes. You can turn the chicken after three & # 8211 four minutes, instead of mixing, if in the meantime you want to cut the rest of the ingredients.
  3. Boil two potatoes in a saucepan with water in the oven, along with the remaining two teaspoons of oil. Add butter, garlic, parmesan and thyme.
  4. Add the good beach chicken and stir slowly. Then cover and stir. Leave everything ready for 45 minutes.
  5. Check the preparation from time to time. Everything is ready to put on the plate when the potatoes are soft and do not resist, if you want to prick them with a fork.
  6. Prepare the serving dish. Add parmesan and parsley on top.

Enjoy chicken with parmesan and garlic!

Chicken with parmesan and garlic is a mixture of tastes that seem familiar to you, but you seem to barely get acquainted with them. Prepare it quickly, without sitting next to the pan during the whole preparation. Specifically, you can prepare the chicken, prepare the potatoes and then make plans & # 8211 as long as you don't forget the food on the stove.


Today I propose a simple but very tasty recipe! It all started with the wonderful sage leaves I saw this morning in my mini herb garden. They seem to have survived the cold and snow, so I thought I'd take advantage of them. I took a look in the fridge and in the kitchen (this is how I usually do it: I improvise with what I have on hand) and I decided: I will prepare baked mushrooms with cherry tomatoes and garlic. I'm sure you'll love this recipe!

(for 4 servings)

12 medium champinion mushrooms
500 gr. cherry tomatoes (in different colors)
1 head of garlic (smaller)
½ green sage connection
1 teaspoon balsamic vinegar
80 gr. Chedar cheese (from Kaufland)
2 tablespoons olive oil salt, pepper

Chicken with garlic and basil in butter and tomato sauce

The perfect recipe for a family meal, ideal for warm spring-summer days, when the markets are full of fresh vegetables. It's quick, it's very tasty and doesn't make you take too much money out of your wallet, compared to other recipes.

  1. Lightly beat with a hammer of schnitzels, chicken breast (this is how it will cook). Season with salt and pepper.
  2. Fry the chicken for 2-3 minutes on both sides, in olive oil. Remove it, let the oil cool a bit and put the tomatoes to harden (cut them as you want if you use cherry tomatoes, put them cut in half).
  3. When the sauce starts to form, add the butter and garlic. Stir continuously until the butter is completely melted.
  4. Put the chicken back in the pan, cover the pan for a minute, then uncover and let the flavors penetrate for another 5 minutes.

Just before serving, add the basil. Serve with cooked pasta according to the instructions on the package or with rice.

Video: Печени пилешки бутчета, крехки и сочни (May 2022).