Baked potatoes with chicken and mushrooms
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Cut the potatoes into cubes and boil them in salted water.
Cut the chicken breast into cubes and put it to harden. When it changes color, add the wine and let it simmer.
In another pan, heat the finely chopped onion and then add the mushrooms. When they are cooked, add a tablespoon of white flour and mix well then add water. Pour everything over the chicken breast, add the cream and bring to a boil.
In an oven tray greased with oil and covered with breadcrumbs, put half the amount of potatoes and then half of the mixture of chicken and mushrooms. Add the remaining potatoes and pour over the chicken.
Place diced mozzarella on top and bake for about 45 minutes.
Put whole chicken in the oven with potatoes
As you probably know from what I told you in the recipes, I have a stove with gas hob and oven. As I have very little space in the kitchen, I decided to buy an extra small electric oven. I found one at a good price at LIDL and got it.
Unfortunately, he's a little small and I can't do anything with him. But I baked bread, buns, cakes and even made a chicken steak. Specifically, I cooked a whole chicken for him. I put the chicken in the pan, some potatoes next to it and put everything in the oven for an hour and a half.
A delicious steak came out that we all family members enjoyed not only that evening, at dinner but also the next day because I didn't eat the breast at the same time and I recycled it the next day using it at a fast pizza and a quesadilla. I will redo the recipes so I can take pictures and put them on the blog.
Now let me tell you how I baked the whole chicken with potatoes. Needless to say, being the small oven, with the potatoes in the pan, the chicken fit almost to the limit and browned too much at the top where it got too close to the burner in the oven. But my husband wanted muses and potatoes so I couldn't ignore his wish. Let's see in detail what we need and how it is made or rather how I made it in my small electric oven.
Ingredients PAST FOOD WITH POTATOES AND OVEN MUSHROOMS
- 1 kg of potatoes
- 1 can of mushrooms
- 200 g vegetable salami
- 1 medium-sized onion
- 1 small carrot
- chopped greens to taste (green parsley)
- 2 tablespoons oil
- salt and pepper to taste
Preparation PAST FOOD WITH POTATOES AND OVEN MUSHROOMS
1. Peel the potatoes and cut them into cubes. Peel a squash, grate it and slice it into thin slices. Open the can of mushrooms and drain the water well.
2. Peel the onion and cut it into small pieces, then fry it together with the carrot slices in 1 tablespoon of oil, over medium heat, sprinkling a little salt from the beginning, to leave the water. After the onion softens, add the diced potatoes over the onion and the hardened carrot. Add a little hot water, just enough to cover everything, and let it boil for about 5 minutes. After the potatoes start to soften, without being completely cooked, add the mushrooms and reduce the heat to a minimum.
3. While the potatoes are boiling quietly, we have time to fry the vegetable salami. For this we will cut it into slices or sticks (according to preference) and we will lightly brown it in a pan in which we heat 1 tablespoon of oil.
4. When the potatoes are almost ready, add the browned vegetable salami and transfer everything to a heat-resistant pan greased with a little oil, then put the food in the preheated oven at 180 degrees Celsius. Leave in the oven until it gets a nice crust, 20-25 minutes. At the end, season with salt and pepper to taste and add the chopped greens.
First, put the potatoes in a pot of water to boil (enough water to cover them). After they have boiled and cooled, peel them and cut them into thin slices. Put the potato slices in a tray and, among them, sprinkle the well-washed mushrooms and grated cheese on the grater with large holes. Add a little tomato juice and about 3 cloves of garlic. Match the taste with salt and pepper and put the tray in the oven. Remove the tray when you notice that the potatoes are browned and garnish them with parsley.
Over this gasket potatoes with mushrooms pour the cream to taste and serve with any steak.
Whole chicken with baked potatoes is a simple and delicious recipe. For this meat recipe you must use a medium-sized chicken. Season the whole chicken with a mixture based on rosemary. Half of the rosemary mixture is added to half a kilo of peasant potatoes. Preparing the chicken in the oven is extremely simple. Put the oil in a bowl, add the rosemary, chicken spices, salt and pepper to taste, then mix all ingredients.
We wash the whole chicken well, let it drain a little and then we talk about it to make sure it doesn't have down. Grease the whole chicken with the rosemary mixture on all sides, including the inside. To obtain a fragrant and tender meat, let the chicken covered with spices stay in the refrigerator for at least a few hours. Because rosemary flavored oil will slip off the chicken, we need to grease it from time to time.
Remove the whole chicken from the rosemary oil marinade and place it in the middle of the tray. We clean and cut the potatoes, then we mix them with the aromatic oil that we have left. We put the potatoes around the chicken and, optionally, we can add a few tablespoons of water or white wine to the tray. Put the tray in the hot oven and leave the whole chicken in the oven for 40 minutes (over medium heat). But as the duration differs quite a lot depending on the type of oven, it is best to try the chicken when we notice that it has browned. In order not to dry out, from time to time we have to open the oven and pour over the chicken a few tablespoons of the sauce formed in the tray (and, if the oven does not bake evenly, change the position of the tray or the chicken).
Whole chicken with baked potatoes is placed on an orange platter with lettuce.
The source of this recipe is the culinary blog Ana's Recipes.
Baked potatoes with chicken and mushrooms - Recipes
I don't know what and how you've been cooking lately, but I thought I'd give you a quick and easy recipe. A recipe created on the principle & # 8222 throw in the pan and run & # 8221: chicken with mushrooms and baked potatoes.
You need two or three potatoes, a piece of chicken breast and some mushrooms. Just a few ingredients available to anyone.
Ingredients for the recipe Chicken with mushrooms and baked potatoes
- 2-3 potatoes
- 1 piece chicken breast
- 250 gr mushrooms
- sunflower oil
Preparation for the recipe Chicken with mushrooms and baked potatoes
Cut the chicken breast into suitable pieces. Put in the pan for a minute until it turns white, get the & # 8222 girl & # 8221.
Clean the mushrooms and cut them into thick slices. Sprinkle with a little oil and salt and cook for 3 minutes.
Preheat the oven to 180 degrees.
Put the pieces of meat, the slices of mushrooms and finally the potatoes in a suitable pan. The latter will be cleaned and cut into slices before being placed in the tray over the other ingredients. Sprinkle with a little oil and cover the tray with a food grade aluminum foil.
Put the tray in the oven for 30 minutes. In the last minutes, leave the tray uncovered and set the oven to 180 degrees with ventilation.
Simple, right? And if you want you can add a generous salad with lots of green onions and leurda.
It is a simple and easy recipe and ready to prepare when you don't know what to cook.
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Baked chicken liver potatoes and various sauces
These baked chicken liver potatoes and various sauces are really delicious!
It can also be served with a vegetable salad or pickles.
[ingredients title = & # 8221Ingrediente & # 8221]
- 600 gr potatoes
- 1 kg chicken liver
- 200 ml oil
- salt to taste
- 4 bay leaves
- 2 l apa
- Sauce No. 1 (caramelized onion)
- 2 yellow onions
- 1 red onion
- 50 ml olive oil
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- Spices: oregano, thyme, basil
- Sauce no. 2:
- 1 clove of garlic
- 1 teaspoon olive oil
- 100 gr tomato sauce with baked peppers
[preparation title = & # 8221Preparation & # 8221]
We prepare the ingredients for baked chicken liver potatoes and various sauces
We clean the potatoes, wash them and boil them in enough water to cover them and a little salt.
We wash the liver and boil it in enough water to cover it and a little salt.
We do not let them boil too much, until a maximum of 5 minutes after they have reached the boiling point, then we strain them.
We rinse the liver with warm water, the potatoes do not need to be rinsed, only the foam was removed when they started to boil.
Preparation Baked chicken liver potatoes and various sauces
Put the oil in a large tray and randomly place the potatoes, liver and bay leaves, then sprinkle oregano, basil, paprika and a little salt on top.
Put the tray in the oven for 45 minutes at 180 degrees.
Along the way, turn the potatoes and liver over with a spatula, so that they don't dry too hard on top.
We prepare the sauces for baked chicken liver potatoes and various sauces
For the caramelized onion sauce, chop the onion scales and heat it in hot oil until it becomes translucent.
Then add the sugar and mix well to melt evenly, then quench with balsamic vinegar, add the spices (one pinch of each, or a knife tip).
Do not leave the ingredients on the fire too long, only 3-4 minutes, then turn off the heat and pass the sauce in a bowl, waiting for the ingredients to be prepared in the oven.
For the garlic sauce, clean the garlic and press it, or grind it well with a little salt, then rub it with oil as in mujdei.
Add ground pepper and tomato sauce with baked peppers.
Potatoes and liver can also be garnished with chopped parsley.
If you do not have tomato sauce and baked peppers, it can be replaced with 1 kapia pepper + 1 donut and 2 tomatoes, passed together through a robot and seasoned with spices to taste.
New baked potatoes with mushrooms and garlic
New baked potatoes with mushrooms and garlic & # 8211 red and tasty. How to prepare golden potatoes in the oven? With oil or lard. Very simple! You will see how to get the golden crust and the soft and creamy core. I can't wait for the season of new potatoes every year and most of the time I prepare them fried in oil or lard, as in the past.
Many people have asked us how to make golden potatoes in the oven (new or old). Some recipes indicate scalding them beforehand, others boiling them in shell or using raw potatoes. I tested them all and they came out OK. This time I used new raw potatoes.
I think I have the fondest memories of the new potatoes from my great-grandmother Buia, who fried them in lard in a black pan with a thick bottom. I didn't find that taste for a while, until I discovered in the garage her set of pottery pots: small, medium and large. The little treasure!
I can't wait to make new potatoes in lard this year too! I'm done lard made by me this winter (recipe here) and I don't really trust the lard to buy. Maybe I'll buy some more bacon and make another round of scallops and lard.
For the recipe for new baked potatoes we used another technique: baking and frying, in the normal tray. Their taste was somewhat similar to that of new fried potatoes in lard, even though I used sunflower oil. Spices, baked garlic and mushrooms have further enriched this dish! This way is also suitable in fasting. If you have lard, I urge you to use it! It is a recipe improvised by me and which managed admirably!
- 1 kg of new potatoes
- 500 g fresh mushrooms (mushroom)
- a large clove of garlic (or 2 smaller ones)
- 100 ml of sunflower (or olive) oil or homemade lard
- salt, pepper, paprika (paprika)
- optional: a little cumin (I put)
- a little cepsoara or green onion for decoration
Baked potatoes with chicken and mushrooms - Recipes
For a quick, nutritious and tasty meal
What you need for 4 servings (picture 1)
& # 8211 a kg of potatoes
& # 8211 a chicken breast
& # 8211 300 gr of mushrooms
& # 8211 a bell pepper
& # 8211 tomato juice
& # 8211 olive oil
& # 8211 spices (chilli, basil, thyme, salt and pepper)
Put the sliced pepper in a bowl (picture 2)
& # 8211 chicken breast cut and seasoned (picture 3)
& # 8211 cut the potatoes into thin slices, preferably evenly, to better penetrate the oven (picture 4)
& # 8211 Clean the mushrooms (picture 5) and then cut the slices
& # 8211 In a pan, place the potatoes, over which we add the peppers (picture 6), season (picture 7), add the meat (picture 8), and then the mushrooms (picture 9).
& # 8211 Sprinkle with olive oil and pour enough water to cover the potatoes. Put the tray in the oven for about 60 minutes, and then pour the tomato juice (picture 10)
We leave it in the oven for another 10 minutes, and then & # 8230 good appetite (picture 11)
Preparation time: 90 minutes
Price: 3 lei / portion (may vary depending on where you take the ingredients)