Traditional recipes

Chicken stew

Chicken stew

Wash the chicken hammers and wipe with paper towels. Cut the onions into scales. Cut the tomatoes into cubes. Put the oil in a hot pan.

The chicken is salted and browned. When it is browned, add the glass of wine and leave it covered for another 10 minutes. After it has been simmered, take it out on a plate. Add the tomato juice, a sprig of thyme, pepper and bay leaf.

Put the meat in the pan again and let it simmer until the sauce decreases. Towards the end of the preparation, add the crushed garlic. When serving, add the chopped parsley. Serve with polenta and assorted pickles.

Good appetite!!!


Chicken tinsel with cream and mushrooms!

A tasty and juicy dish for any festive meal or family dinner. Delicate chicken (or turkey) fillet prepared in a fragrant cream and mushroom sauce.

INGREDIENT:

-700 gr of chicken fillet (or turkey)

-2 teaspoons granulated garlic

-1 teaspoon of hot pepper flakes

-1 teaspoon fresh rosemary

-2 tablespoons chopped parsley

-350 ml of cream for cooking 10%

METHOD OF PREPARATION:

1. Cut the meat into pieces, as for schnitzels.

2.Mix the granulated garlic with thyme, oregano, marjoram, hot pepper flakes, rosemary and salt.

3.Prepare the pieces of meat with the flavored mixture on both sides. Remove the pieces and remove excess oil with kitchen towels.

4. Add butter to the pan with the oil in which the meat was fried, then add the sliced ​​mushrooms, mix and fry them.

5. Season the mushrooms with salt and black pepper, add the garlic and chopped parsley, and cook until the liquid evaporates.

6. Add the rosemary and thyme threads, pour in the cream, add the grated cheese and mix.

7.Put the pieces of meat in the sauce until they are covered, and simmer the food for 20 minutes.

Serve the ostropel with greens. The meat is very tender and flavorful, and the sauce is exceptionally tasty!


Chicken tinsel with cream and mushrooms!

A tasty and juicy dish for any festive meal or family dinner. Delicate chicken (or turkey) fillet prepared in a fragrant cream and mushroom sauce.

INGREDIENT:

-700 gr of chicken fillet (or turkey)

-2 teaspoons granulated garlic

-1 teaspoon of hot pepper flakes

-1 teaspoon fresh rosemary

-2 tablespoons chopped parsley

-350 ml of cream for cooking 10%

METHOD OF PREPARATION:

1. Cut the meat into pieces, as for schnitzels.

2.Mix the granulated garlic with thyme, oregano, marjoram, hot pepper flakes, rosemary and salt.

3.Prepare the pieces of meat with the flavored mixture on both sides. Remove the pieces and remove excess oil with kitchen towels.

4. Add butter to the pan with the oil in which the meat was fried, then add the sliced ​​mushrooms, mix and fry them.

5. Season the mushrooms with salt and black pepper, add the garlic and chopped parsley, and cook until the liquid evaporates.

6. Add the rosemary and thyme threads, pour in the cream, add the grated cheese and mix.

7.Put the pieces of meat in the sauce until they are covered, and simmer the food for 20 minutes.

Serve the ostropel with greens. The meat is very tender and flavorful, and the sauce is exceptionally tasty!


How to prepare chicken ostropel with polenta

Like any recipe, the ostropel recipe undergoes variations from area to area. I know it from our family as a very simple dish, only with tomato sauce and lots of garlic.

I have also eaten over time variants with onions, carrot slices or served with potatoes instead of polenta. All very good, but like the one I grew up with, it's none!

I leave below the version of our family, both in written format & # 8211 that you can print & # 8211 and in video format. I think you'll like it!

A personal note: I usually ostropel a little white or rose wine that gives the sauce a wonderful aroma. My grandmother did not use wine for cooking, so I said that this is my personal note, added to this traditional recipe.


Chicken tinsel with polenta & # 8211 traditional recipe

Ostropel is a simple, summer food with lots of garlic and tomato sauce. It is usually served with polenta and is good both hot and cold. Many of us grew up with this food.

My grandmother made ostropel with country chickens, of course, grown in her womb and with sweet and ripe tomatoes, just broken from the garden.

She used all the chicken pieces in the ostropel and distributed them at the table according to rules she knew: the thighs usually went to the men of the family who worked hard, the wings to the children & # 8230 her neck or the piece with the most bones and less which. That's how grandmothers are! ❤️

Always, while the ostropel was boiling on the stove, a polenta programmed by the grandmother was ready to be ready with the ostropel.

Another dish from my childhood is chicken paprika with flour dumplings. I also really liked the paprika, especially the dumplings so tasty!


How to prepare chicken ostropel with polenta

Like any recipe, the ostropel recipe undergoes variations from area to area. I know it from our family as a very simple dish, only with tomato sauce and lots of garlic.

I have also eaten over time variants with onions, carrot slices or served with potatoes instead of polenta. All very good, but like the one I grew up with, it's none!

I leave below the version of our family, both in written format & # 8211 that you can print & # 8211 and in video format. I think you'll like it!

A personal note: I usually ostropel a little white or rose wine that gives the sauce a wonderful aroma. My grandmother did not use wine for cooking, so I said that this is my personal note, added to this traditional recipe.


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 that of my grandmother 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 shells 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!


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 that of my grandmother 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 shells 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!


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, and 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 that of my grandmother 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 shells 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!


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, and 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 that of my grandmother 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 shells 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 my mother 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!


Video: DELICIOUS CHICKEN STEW RECIPE (December 2021).