Traditional recipes

Chicken paprika with a mixture of herbs

Chicken paprika with a mixture of herbs

The chicken legs are raised, washed and wiped with a kitchen towel and seasoned with herbs and paprika.

Put in a saucepan in olive oil to brown, on both sides.

Finely chop the onion and add it over the chicken legs.

Cover with water and let it boil properly, add the sliced ​​carrot.

When it is almost ready, add the sliced ​​leek, fill it with water if necessary.

In a plate, mix well 2 eggs, with salt and pepper and enough flour to form a not very thick dumpling composition.

With a damp spoon, form the dumplings and put them in the sauce.

After about 10 minutes, turn off the heat, sprinkle with finely chopped dill.

Good appetite!


Chicken fillet with dried fruit

  • 4 chicken breasts
  • a glass of sour cream
  • 2 large teaspoons of cream
  • 100 grams of nuts
  • a slice of hard cheese
  • spices for chicken to taste
  • table salt
  • a handful of plums
  • dried apricots & # 8211 ½ cup.

Cooking time & # 8211 1 hour and 15 minutes.

  1. Wash the chicken breast, cut the skin, cut the bone
  2. The flesh in each breast is cut into two fillets & # 8211 one must be large, the other slightly smaller
  3. I beat the meat on all sides, it should be about 1 thick pink
  4. Sprinkle with salt and season with spices for chicken
  5. Then continue with the preparation of the filling. Clean walnuts, plums and dried apricots should be poured into hot water for 15-20 minutes
  6. We turn the cheese into a large shave
  7. I put the nuts in a mixer tank and wiped it
  8. Prunes and dried apricots should be cut into medium pieces
  9. Put the pieces of dried fruit, chopped walnuts and grated cheese in a cup. All components are mixed
  10. We spread less on a large piece of tabs
  11. There is a small amount of filling in the center
  12. We roll in the form of a roll, it is not necessary to fixate
  13. In the same way, we form 4 rolls
  14. I put a foil in a baking dish, I put 4 rolls on its surface
  15. Fill with sour cream and sour cream, sprinkle with grated cheese
  16. Heat the oven to 180 degrees, put the form in the oven
  17. Bake the rolls for 40 minutes.

What does the chef's kitchen rub with: 5 tricks that will make the chicken particularly tasty.

Whole cooked chicken is the food you can experiment with at any time. The preparation can be the same, but you can combine various ingredients and spices to refrain from new tastes. Each chef has his own set of spices that emphasize the taste of the chicken. Our team gathered the most interesting combinations of ingredients from the most skilled chefs for rubbing and filling the chicken. Experiment and prepare the most tasty and flavorful baked chicken!

How to cook a delicious chicken

1. Wine, herbs and tangerines

Eugenia Bon, the author of numerous cookbooks on the preparation of chicken with a unique Mediterranean taste, uses herbs, mandarins, wine and honey.

She puts the chicken on a grill placed on top of the tray, puts inside the chicken a few cloves of garlic, a few sprigs of rosemary and 2 tangerines cut in half. Sprinkle it on top with a mixture of olive oil, tangerine juice and white wine with a few drops of honey. Eugenia bakes the chicken for 20 minutes at 220 degrees, then covers it with foil and bakes it for 40 minutes at 170 degrees.

2. Smoked paprika

Mario Batali, a very popular American chef, restaurateur and kitchen historian, prefers chicken & # 8220 with smoke & # 8221. If you can't cook the chicken over an open fire, then you can get the barbecue effect with the mixture of smoked paprika, cumin and dried sage.

Mario prepares the mixture from a tablespoon of paprika, 2 teaspoons of sage, 1 teaspoon of ground cumin, 2 teaspoons of coarse salt and 2 teaspoons of ground black pepper, then add a little olive oil and 1 tablespoon of lemon juice. Then rub the chicken with this mixture and bake it at 180 degrees until it is ready.

3. Lemon and herbs

Shelley Lindgren, sommelier and connoisseur of refined tastes, believes that chicken does not need spices and sauces with a pronounced flavor. She assures us that it is enough to shade the taste of the chicken, filling it with a few cloves of garlic cut in half, 2 halves of lemon and sprigs of herbs (basil, oregano, rosemary). Season the chicken on the outside with salt and pepper, grease it with olive oil and bake it at 180 degrees until it is ready.

Chef Jacques Pepin uses mustard, white wine and olive oil to obtain a crunchy and fragrant crust. For a spicy taste add soy sauce and herbs.

Make a cut on the back of the chicken, remove the spine and press a little flattening the chicken. Grease the chicken with a mixture of 4 cloves of chopped garlic, 2 tablespoons Dijon mustard, 2 tablespoons white wine, 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon tabasco, 1 teaspoon dried herbs and 0.5 teaspoon of salt.

Put the chicken in the pan with the skin facing up and fry it for 5 minutes, then put the pan in the oven and bake the food at 180 degrees until it is ready.

5. Flavored butter

Nominated for the James Beard Foundation Award for Best New York Chef & # 8221

He puts in a food processor: coriander greens, mint, garlic cloves, ginger root slices, a little chili pepper and lime juice. Add soft butter, a pinch of ground pepper and cloves and salt. Spicy and fragrant? Of course, only the master is from India!

The cook rubs the chicken inside and out with flavored butter, then refrigerates it for 4 hours. Then bake it at 220 degrees until ready.


Chicken bell pepper with a mixture of herbs - Recipes

The new products from the Papane range are prepared from cooked and frozen chicken, which gives them a delicious taste and a long freshness. The weights are optimized to the consumption needs of the buyers, offering the possibility to choose between two variants of snitzel (with classic breadcrumbs or cornflakes) or gujon (with hot mixture or with mixture of herbs and garlic) and Smiley nuggets.

The product does not require defrosting.
Remove the packaging before preparation.
Heat in the oven (in the pan, without oil) at 200 ° C for 10-12 minutes.
Heat in an oil bath at 180⁰C for 2-3 minutes.
Before serving, check that the product is properly heat treated. Baking and frying parameters may vary depending on the equipment used.

Store at a temperature of -18 ° C.

Conditions for storage by the consumer:
★★★ -18 ° C valid until the date written on the package
★★ ☆ -12 ° C 1 month
★ ☆☆ -8 ° C 1 week
In the fridge: 24 hours


I split the chicken into 10 pieces (legs, back and chest in two - I left the wings whole) and cleaned and cut the vegetables.

I bathed the onion fish in some oil (the "original" recipe from the village provides a cup ..too much for me),
after which I placed the chicken pieces on top and seasoned. Stir a little.

Add the rest of the vegetables and mix again. After a few minutes we add hot water or soup
(my chicken was already quite fat, I added water, because there was no point in "spoiling" the soup in the freezer.
Whoever wants can add some wine.

Let it boil at the right heat, that is, let it boil playfully, but lightly ... until it drops, and the onion, pepper and tomato almost melt.

The Hungarian chicken paprika goes perfectly with a polenta, or boiled potatoes ... I also like it with rice, but today I boiled some gnocchi (bought), because it had to go fast.


Chicken bell pepper with a mixture of herbs - Recipes

The new products from the Papane range are prepared from cooked and frozen chicken, which gives them a delicious taste and a long freshness. The weights are optimized to the consumption needs of the buyers, offering the possibility to choose between two variants of snitzel (with classic breadcrumbs or cornflakes) or gujon (with hot mixture or with mixture of herbs and garlic) and Smiley nuggets.

The product does not require defrosting.
Remove the packaging before preparation.
Heat in the oven (in the pan, without oil) at 200 ° C for 12-14 minutes.
Heat in an oil bath at 180⁰C for 2-3 minutes.
Before serving, check that the product is properly heat treated. Baking and frying parameters may vary depending on the equipment used.

Store at a temperature of -18 ° C.

Conditions for storage by the consumer:
★★★ -18 ° C valid until the date written on the package
★★ ☆ -12 ° C 1 month
★ ☆☆ -8 ° C 1 week
In the fridge: 24 hours


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Method of preparation:

One day before it wash good chicken breast and cut into pieces sMALL. In a larger bowl, prepare the sauce for MARINE as follows: mix yogurt with chopped herbs, lemon juice, spices and crushed garlic. Then, we put the meat in the mixture obtained, o mix well, cover it with cling film and leave it to stay overnight to refrigerator.

The next day, ready crust mixture. mix breadcrumbs with finely grated Parmesan cheese and ½ teaspoon of basil. Then wrap the meat in this mixture and a fry in a little oil, on both sides until Romanian. Can Bake in the oven. Serve with favorite sauce or with vegetables. We wish you good luck!

Nutritional valuesfor 1 serving (total 2 servings)
Calories285
proteins47 g
Carbohydrates16 g
FATS7 g

We believe this fitness recipe chicken nuggets with fresh herbs and parmesan will be part of your menu, also don't forget to distributed and your friends.


Whole chicken, in the oven, with herbs and sausages from Oltenia

We are in the middle of the week and I imagine that you do not have much desire to spend in the kitchen. Therefore, for dinner I propose a delicious roast chicken, baked with herbs of Provence (mixture of thyme, sage, fennel, basil and lavender flowers) and accompanied by a healthy garnish of vegetables. And to thank those who have the impression that the chicken is only for the regime, I & # 8220strajuit & # 8221 poor flying with some sausages. Oltenesti, to be more exact. Everything is put in the oven and done while you relax and talk to family members, without requiring too much attention or going through complicated stages. Not to mention that you can take a portion of chicken and vegetables from the steak the next day, for the lunch break from work :).

Posted in Chicken & turkey & duck, Garnishes, News Tags: vegetable mixture, capsicum, bell peppers, Oltenian sausages, potatoes, red onions, mushrooms, champignon mushrooms, zucchini, baked chicken steak, baked chicken steak, vegetable garnish, multicolored vegetable garnish, Provence herbs , vegetables, baked chicken breast, chicken, chicken with sausages, chicken with herbs from Provence, chicken with vegetables, whole chicken, whole baked chicken, baked chicken, pumpkin recipe, baked steak recipe, steak recipe on the tray, chicken steak recipe, chicken recipe, chicken recipes, white wine No Comments & # 187