✨Hello, my name is Oksana! I am glad to welcome everyone who has looked at my page. Thanks so much for taking the time to read my recipes! I would be grateful for your comments and subscriptions!
✅👌 You can cook many different dishes from chicken - from cutlets to galantine. This affordable and nutritious product is sure to be a frequent guest on your table.
Today I want to share with you a recipe for making a very tasty chicken dish that I recently tried with my friend. In principle, the recipe for this dish can be said to be the most commonplace, if not one ingredient ...
✨ The meat is very soft, aromatic and tasty.
✨ Although, when I was preparing this dish at home, and my husband saw what I was adding to the chicken, with huge eyes he twisted his finger at his temple... But I was very pleased with the result! Although I suggested using this ingredient separately !!!🥰
📕Ingredients for cooking: 🥙
Chicken thighs - 3-4 pcs.
Onions - 1 large head or a pair of small
Beer - 300-400 ml
Dried dill greens - 1 tsp l.
Dried thyme - 1 tsp l.
Salt - 0.5 tsp l. (taste)
Ground black pepper - 1-2 pinches
Bay leaf - 1-2 pcs.
Odorless sunflower oil - 30-40 ml.
👨🏻🍳 Let's start cooking... ⤵️⤵️⤵️
We wash and dry chicken thighs (or in general absolutely any other part of the chicken), divide into several parts. If the thighs are small, then you can leave them intact, but then it is better to increase their number.
We transfer the prepared meat to a deep bowl, sprinkle with thyme, dill, black pepper and salt. If desired, the set of spices can be changed at your discretion.
Mix everything well and set it aside for now.
Peel the onions and cut them into quarters of rings.
Pour a little vegetable oil into the pan, heat it up and put the onion in it. Fry, stirring with a spatula, until translucent and light golden brown.
Add chicken with spices to the fried onions. Fry over medium-high heat until golden brown on both sides. A few minutes are enough for browning.
And now... Pouring beer! - so much that it covers the chicken pieces at least half. We also add bay leaves. We reduce the heat to the smallest, cover the pan with a lid and simmer for 25-30 minutes, periodically turning them over.
SHEET PHOTO ON THE SIDE-> -> -> -> ->
The finished chicken turns out to be the most tender, the meat itself separates from the bone and breaks down into fibers. The gravy comes out thick, with a bready aroma and a mild taste. You can also serve potatoes and rice, pasta, fried or stewed vegetables as a side dish. Cook, taste, Bon appetit!
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Regards, Ocsana!