Chicken soup with buckwheat

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken back - 200 g
- Potatoes - 3 pc.
- Buckwheat - 1/2 cup
- Onions - 1 pc.
- Carrots (small) - 1 pcs.
- Sunflower oil (for frying)
- Salt
- Freshly ground black pepper
- Bay leaf
- Greens
 
Boil the chicken back for 40 minutes with the onion and bay leaves in 1.5 liters of water.

Prepare the vegetables: Cut the carrots and onions, saute it with a little of vegetable oil. Cut potatoes cut into smooth and small cubes and add to the soup. Put the buckwheat just after the soup begins to boil. Then add the sauteed onion and chopped greens. Cook for 15 minutes. Add sour cream.

Chicken and mushrooms pie

The composition of the dish:

Method of cooking:

Ingredients:
- Cake wafer - 3-4 pcs.
- Chicken fillet - 800 g
- Mushrooms - 400 g
- Onions - 200 g
- Butter - 200 g
- Cheese - 150 g
- Rich cream - 100 g
- Nutmeg
- Black pepper, salt
- Parsley

Cut chicken fillet into pieces, fry with onion chopped to semi-rings.
Slice mushrooms and saute in butter, add some nutmeg, salt, pepper, cream, mix well with chicken and onion and rub it all in a food processor.
Interlay wafer cakes with the mix, apply a thin layer on top, dredge with grated cheese. Bake in the oven until golden brown. Decorate with greens when serving.

Devilled chicken

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 2 pieces.
- Garlic - 4-6 cloves
- Apple cider vinegar or wine vinegar - 3-4 tbsp.
- Run butter - 100 g
- Tomatoes - 2 pcs.
- Cucumbers - 2 pcs.
- Ground red pepper - 1 tsp.
- Coriander - 1 tsp.
- Salt

Directions:

Cut chickens the sternum, spread and slightly repel so as not to crush bones. Then add salt to taste, sprinkle with vinegar and marinate for 1 hour. For seasoning rub the garlic, mix with pepper, coriander and salt, add 1 teaspoon of vinegar. Brush the chicken with this seasoning well inside and out. Roast the chicken with hot oil in a special pan - first from the inside with a press, then from the outside without press. Each chicken cooked divide into 4 pieces and combine them in the form of a whole chicken on a wide plate, by taking out slices of tomatoes and cucumbers. Tip: any dry wine fits well to this course.

Hunter's Chicken

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 2 pieces.
- Butter - 50 g
- Mushrooms - 100 g
- Onions - 2 pcs.
- Ketchup - 120 g
- Dry white wine - 100 g
- Brandy - 15 g
- Sprigs of parsley and cilantro - 5-6.
- Salt, pepper, lettuce

Directions:

Rinse chickens, wet and cut into portions. Season with salt and pepper and roast on a gridiron for 15-20 minutes, rotating regularly. Peel and chop mushrooms and onions. Add butter, wrap in foil and grill for 10 minutes. Mix wine, ketchup, 2-3 tbsp. of water and boil for 3-4 min. Add chopped herbs and brandy. Mix in bowl with mushrooms and onions. Place ready-made chicken out onto a plate and pour the cooked sauce. Serve with lettuce.

Chicken legs baked with mayonnaise

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken legs - 6 pcs.
- Potatoes - 600 g
- Mayonnaise - 130 g
- Salt and pepper (to taste)

Wash legs, dry and rub with salt and pepper.
Cut peeled potatoes into slices.
Put the legs on a greased sheet with high sides with slices of potato around, bake in the oven at 200 ° C until almost cooked. After that, sprinkle potatoes with salt, cover legs with mayonnaise and put into the oven for another 15-20 minutes.
Easy and delicious!

Chickens with golden eggs

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 2 pcs.
- Lemon - 2 pcs.
- Grounded ginger - 1 tsp.
- Run butter - 2 tsp.
- Vegetable oil - 6 tbsp.
- Onions - 8 pcs.
- Garlic - 2 cloves
- Chicken stock cubes - per 200 ml of stock
- Saffron - 1/4 tsp.
- Grounded cloves - 1/2 tsp.
- Egg - 4 pcs.
- Black pepper, salt

Clean and wash chickens, dry, season with salt inside and out. Put half a lemon inside the chicken, sprinkle with black pepper, half the rate of ginger, cloves, sew up the abdomen. Heat the run butter and 3 tablespoons of vegetable oil, fry the chicken on all sides and put them to another bowl. Clean and chop finely onions and garlic, saute in the oil remaining after roasting the chicken, add stock, salt, put the chicken back. Squeeze juice of one lemon. Beat up saffron, ginger and remaining vegetable oil, gradually adding the lemon juice. Pour over the chicken and stew covered over low heat for 25-30 minutes. Boil hard boiled eggs. Shell, put in a roasting pan with the chicken 10 minutes before ready. When serving pour the chicken sauce, remaining after the fire, decorate with eggs. Serve on rice.

Chicken salad in bread cups

The composition of the dish:

Method of cooking:

Ingredients (24 servings):
- Bagels - 6 pcs.
- Cooked chicken - 250 g of pulp
- Cucumber pickle - 3 pcs.
- Fresh mushrooms - 240 g
- Onions - 1/2 pcs.
- Butter - 2 tbsp.
- Mayonnaise - 2 tbsp.
- Cloves minced - 1 pinch
- Parsley

Cut bagels cut into 4 pieces, remove the tips first to create cups of a height of 2-2.5 cm. Remove the cushion, grate it and grill with some oil to make crunchy crumbs.
For stuffing chop onions, fry in the remaining oil preventing the color change, add the sliced ??mushrooms and cook covered for 10 minutes. Chill.
Cut the flesh and cucumber into small cubes, add mushrooms, mayonnaise, clove, mix well.
Fill the bread cups and sprinkle with bread crumb crisps. Decorate with parsley.

Chicken in a melon

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 1 kg
- Melon (larger than a chicken) - 1 pcs.
- Dessert wine - 2 tbsp.
- Salt to taste
- Greens

Rinse the chicken and boil in a small amount of salted water with wine over low heat for 30 minutes. Remove the skin, draft the stock.
Wash and dry the melon, cut off the top, remove the pulp with a spoon to fit the chicken. Place the chicken into the melon, pour in the stock, cover with the removed top fixed with wooden skewers, place the melon in a pan. Cook with a small amount of water tightly closed for an hour. Remove the chicken, divide into portions and arrange on a platter.
Serve on rice, decorate with greens.

Chakhokhbili Chicken

The composition of the dish:

Method of cooking:

Ingredients:
- 1 chicken - 1.2 kg (chicken can be replaced by a similar number of thighs)
- Tomatoes - 3 pcs.
- Onions - 2 pcs.
- Cilantro (or parsley) - one batch
- Basil - one batch
- Khmeli suneli - 1 tsp
- Small red pepper 1 pc.
- Salt to taste
- Garlic - 3-4 cloves
- Butter

Cut chicken into small pieces of about equal size, wash, dry with paper towels. Fry in a dry frying pan for 15 minutes, turning constantly, until golden brown. Reduce the heat.
Slit tomatoes skin crosswise, pour over boiling water, dip into cold water and remove the skins. Cut into small cubes, add to chicken. Stew for 10 minutes.
Cut onions into half rings and fry with butter until golden brown.
Add to the pan, stew covered for 30 more minutes. At the end add the finely chopped garlic, herbs, salt and spices, stir and stew for 7 more minutes.
Serve with rice or mashed potatoes.

Chicken liver salad

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken Liver - 200 g
- Carrots - 1-2 pcs.
- Onions - 1 pc.
- Bulgarian pepper - 1 pc.
- Salt
- Pepper

Directions:
Wash, dry and chop the liver.
Cut jnions cut into half rings, slice carrots into strips.
Wash peppers, remove the seed box and cut into half rings.
Fry the liver In the heated vegetable oil in a frying pan for 3-5 minutes.
Add chopped vegetables, salt and pepper and cook until tender for 8-10 minutes stirring occasionally.

Salad served warm.

Chicken galantine

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 700 g
- Eggs - 5 pcs.
- Butter - 30 g
- Spinach - 50g
- Walnuts (kernels) - 50 g
- Liver - 100 g
- Carrot
- Onions
- Greens, parsley root
- Salt, spices to taste

Cool chicken, remove bones and rinse in cold water. Then cut off the head and legs, make a cut along the spine from the neck to the tail, taking care not to break, remove the skin. Wash the skin, put on the table and fill layers stuffing: a layer of minced chicken, a layer of cool spinach omelet. Then put a layer of minced chicken again, and put the walnut core mixed with egg yolk on top, then a layer of minced chicken, then layer of beef liver pastry, then put a layer of an omelet with spinach, cover with minced chicken again. Then pull the skin up, sew with a thread , wrap in a cloth or cellophane, tie with string and place in pan. Add aromatic spices, seasonings, water and cook for a quiet boil for 2 hours. Chill the ready galantine, remove the twine and cellophane, cut into pieces, put on a plate, garnish with boiled eggs, red tomatoes and herbs.

Roasted sausage with cheese

The composition of the dish:

Method of cooking:

Ingredients:
- Sausage - 4 pcs.
- Mustard - 1 tbsp.
- Processed cheese - 100 g
- Vegetable oil - 2 tbsp.
- Roasted bread - 4 slices
- Lettuce

Directions:

Cut sausages lengthwise, brush slices with mustard. Then connect the halves, put between slices of cheese between them, and fix with a wooden skewer, which is to be removed after roasting.
Roast the prepared sausages with butter until golden brown.
Serve on lettuce leaves with roasted slices of bread.