Traditional recipes

Chicken stew

Chicken stew

First, cut the thighs in 2. We put them in the pan. Chop the garlic into rounds and add it over the thighs. Add the larger cut potatoes, tomato paste and 1-2 cups of water, as needed.

Add salt and pepper to taste, dried basil and tarragon and bake for 60 minutes. We turn from time to time, the meat to brown nicely on both sides.

At the end, sprinkle with finely chopped parsley.



Ingredients for the recipe for a mosaic of meat and chicken or turkey liver

  • -500 g boned chicken legs or breast
  • -500 g chicken liver
  • -1 large bunch of green onions
  • -1 link of green garlic
  • -1 link of green dill
  • - 1 bunch of green parsley
  • - 1 teaspoon of salt
  • - 2-3 raw eggs
  • -3-4 boiled eggs
  • - oil
  • - pepper about a teaspoon

Chicken liver

Wash the livers and drain them, then boil them in boiling water with a pinch of salt. Leave them for 10 minutes, then drain them and let them cool. In a bowl, place the slices of bread soaked.

Put the chicken breast through the mincer together with the chopped onion, the boiled liver and the bread soaked and squeezed very well.

Add the sour cream, 3 lightly beaten eggs, salt and pepper. Mix well until the composition is homogeneous.

Coat a cake tin with baking paper, grease it with butter and pour half of the meat and liver composition. Level and place the 3 hard boiled eggs in the middle. Cover with the rest of the composition and level. Put the form in the preheated oven for 45 minutes. It should brown nicely on top.

Allow the dough to cool very well in the form, then turn it over on a plate. Cut it into slices and serve with green onions and radishes…


Chicken breast stew

Ingredients

10 large sprigs of green onion

5 large cloves of green garlic

Method of preparation

-cut the chicken breast into cubes and brown it in a few tablespoons of oil when the meat has a beautiful golden color, put approx. 200 ml. of water and let it boil over low heat

-cut the onion and green garlic into pieces about the size of a index finger and heat them in a little oil then put them over the meat

-add the tomato juice, and let it boil until the sauce decreases and the meat is done

-at the end we add the finely chopped dill, finely chopped, and we match the taste of salt and pepper and the chicken stew is ready!


Lamb stew, chicken stew. Three simple ways to prepare stew for Easter meal

â— honey ribs,
â—, 4-5 bunches of green onions,
â— 3-4 bunches of green garlic,
â— 1 box of peeled tomatoes,
â— sare,
â— pepper,
â— oil
â— 1 dill connection.

Lamb stew. Method of preparation:

Wash the ribs very well with cold water. Peel a squash, grate it and chop finely. Fry the ribs in oil in a pan on both sides. Remove the ribs and fry the onion and garlic in the same oil. When they have softened, add the peeled tomatoes that are passed through the robot and let them boil for 15 minutes. Add salt and pepper and leave for another 5 minutes.

Place the fried ribs in a heat-resistant dish greased with a little oil, add the onion and garlic sauce on top. Cover and put in the preheated oven for about 20 minutes.

After the time has passed, remove the stew from the oven and sprinkle finely chopped dill on top. It can be seasoned with lettuce.

Chicken stew

Ingredient:

â— 500 grams of chicken liver
â— 5 bunches of green onions
â— 4 bunches of green garlic
â— a glass of white wine
â— 300 millimeters of tomato juice
â— 3 tablespoons tomato paste
â— dill
â— sare
â— pepper.

Chicken stew. Method of preparation:

Peel and wash the onion and garlic well. Then cut into sticks 4-5 cm long. The chicken livers are cleaned, washed and boiled in cold water for 5 minutes. Then remove from the water (possibly wash).

Fry the onion and garlic in a pot of boiling water (removed from the heat) for 5 minutes. Put the livers in an ovenproof dish and put the onion and garlic on top. Then put the tomato juice and tomato paste mixed together and the glass of wine. Salt and pepper to taste.

Place in the oven for 40 minutes. Place finely chopped dill on top.

Goat stew

Ingredient:

â— 1 kilogram of lean goat meat,
â— 3 onions,
â— 100 grams of butter or oil,
â— 250 milliliters of white wine,
â— 1 piece of carrot,
â— 1 bunch of parsley,
â— a tablespoon of tomato paste,
â— sare,
â— pepper,
â— 25 strands of green onions,
â— 25 cloves of garlic.

Goat stew. Method of preparation:

Wash the meat and cut into suitable pieces. Brown in butter or oil. In the remaining fat, put the cleaned, washed, tied onion rings and garlic. When they have browned a little, take them out on the plate and then repeat the operation with all the onions and green garlic.

Place back in the fat, place the browned meat on top, pour in the white wine, then cover with the meat juice or warm water. Put the dill and parsley (root) cut into thin slices. Bring the pot to a boil over low heat, and when the vegetables are almost ready, place the tomato paste over which a little warm water is added to cover all the ingredients. After 5 minutes, remove the mixture from the heat and serve with a few slices of lemon.


Chicken stew

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Chicken stew

Heat the oil in a bowl and fry the chicken legs a little, browning nicely on both sides.


Finely chop the onion and garlic and add to the oil in which the thighs have browned.

Fry together until the onion and garlic are soft. Then add the peeled tomatoes, whole.

Season with salt, pepper, allspice, bay leaves and cook together for 10 minutes.

In a heat-resistant dish, place the browned thighs, then add the prepared sauce over them.


Chicken stew. A dietary alternative to lamb stew

Not everyone eats lamb. It's a known thing. Some do not like the taste of this type of meat. Others do not consume it for other reasons. Maybe even those related to health.

Lamb, it is known, is a harder to digest meat and more heat. Only 100 grams of lamb contains 200-300 calories.

So, if for some reason, on festive Easter meal you can not put a traditional lamb dish, such as a lamb steak or a lamb stew, not the problem. You can make other choices. And my role is to help you, through the recipes I publish, with such alternative.

So, today's recipe for chicken stew I thought of her just considering this and she is a an equally tasty alternative to the traditional lamb, but somewhat more dietary.

In addition, this recipe has another advantage, that it can be cooked at any time of the year, not just for Easter. Okay, I admit, it's more suitable for spring, when we have plenty and at reasonable prices where to buy green garlic, green onions or fresh leurda. But, this recipe can be made in another season if we really want a food with a lot of greenery.

Chicken meat, unlike lamb, is available all year round and at affordable prices for anyone. In addition to this advantage, today's recipe has one more: it is a recipe that can be very well classified in the category quick and easy to make recipes. In 30 minutes you can put on the table of your family a tasty and healthy dish, full of flavor.

In preparing this chicken stew I used a High Oleic oil, 100% Romanian product that comes from the factory of one of the main producers of vegetable oil in Romania, Prutul SA.

High Oleic Oil is a sunflower oil with a content of at least 75% Omega 9 (monounsaturated fatty acid, considered healthy in the diet) and comes from a special variety of sunflower seed bearing the same name internationally (High Oleic).

The first 100% High Oleic bottled sunflower oil in Romania (Spornic Premium) has been launched by the Prutul company since 2015.

Unlike ordinary oils, sunflower oil, High Oleic oil has superior stability at high temperatures and oxidation. These qualities make it a vegetable oil suitable for baking and frying. E.g, smoking point of Spornic Premium Oil (High Oleic) is 248 ° C.

High Oleic Oil is an oil highly appreciated internationally by the food industry and HoReCa, for its outstanding qualities: a very high flash point, which means stability at very high temperatures but also superior resistance to oxidation and rancidity.

High Oleic Oil it is also versatile in use, keeping the taste and smell unchanged in the case of repeated frying processes at very high temperatures, for a low browning time, ie NOT borrows the taste or smell from one preparation to another. But it can be used successfully any type of preparation: salads, baked goods, fried, fried, etc.

As a matter of fact, for those who may not know, "Prutul" oil factory, from Galați, is the factory with the longest tradition in the production of vegetable oil in Romania. It was founded in 1893, so last year it celebrated 125 years of existence.

An important thing to remember is the fact that sunflower, the raw material from which the vegetable oils from "Prutul" are made, comes from Romanian farmers from all over the country, being purchased directly from them.

Omega 9 fatty acid is a monounsaturated fat, known as oleic acid. Its use lowers cholesterol levels, which implicitly reduces the risk of cardiovascular disease, prevents atherosclerosis (stiffening of the arteries), reduces insulin resistance, improves the functioning of the immune system and protects against certain cancers.


And, because we are already beginning to think about the festive meal on Easter day, in the preparation of this stew recipes I chose to use a chicken breast but chicken pulp can be used just as well. The cooking time will be a little different, but it will certainly be just as tasty.


Chicken stew. A dietary alternative to lamb stew

Not everyone eats lamb. It's a known thing. Some do not like the taste of this type of meat. Others do not consume it for other reasons. Maybe even those related to health.

Lamb, it is known, is a harder to digest meat and more heat. Only 100 grams of lamb contains 200-300 calories.

So, if for some reason, on festive Easter meal you can not put a traditional lamb dish, such as a lamb steak or a lamb stew, not the problem. You can make other choices. And my role is to help you, through the recipes I publish, with such alternative.

So, today's recipe for chicken stew I thought of her just considering this and she is a an equally tasty alternative to the traditional lamb, but somewhat more dietary.

In addition, this recipe has another advantage, that it can be cooked at any time of the year, not just for Easter. Okay, I admit, it's more suitable for spring, when we have plenty and at reasonable prices where to buy green garlic, green onions or fresh leurda. But, this recipe can be made in another season if we really want a food with a lot of greens.

Chicken meat, unlike lamb, is available all year round and at affordable prices for anyone. In addition to this advantage, today's recipe has another: it is a recipe that can be very well classified in the category quick and easy recipes to make. In 30 minutes you can put on the table of your family a tasty and healthy dish, full of flavor.

In preparing this chicken stew I used a High Oleic oil, 100% Romanian product that comes from the factory of one of the main producers of vegetable oil in Romania, Prutul SA.

High Oleic Oil is a sunflower oil with a content of at least 75% Omega 9 (monounsaturated fatty acid, considered healthy in the diet) and comes from a special variety of sunflower seed bearing the same name internationally (High Oleic).

The first 100% High Oleic bottled sunflower oil in Romania (Spornic Premium) has been launched by the Prutul company since 2015.

Unlike ordinary oils, sunflower oil, High Oleic oil has superior stability at high temperatures and oxidation. These qualities make it a vegetable oil suitable for baking and frying. E.g, smoking point of Spornic Premium Oil (High Oleic) is 248 ° C.

High Oleic Oil is an oil highly appreciated internationally by the food industry and HoReCa, for its outstanding qualities: a very high flash point, which means stability at very high temperatures but also superior resistance to oxidation and rancidity.

High Oleic Oil it is also versatile in use, keeping the taste and smell unchanged in the case of repeated frying processes at very high temperatures, for a low browning time, ie NOT borrows the taste or smell from one preparation to another. But it can be used successfully any type of preparation: salads, baked goods, fried, fried, etc.

As a matter of fact, for those who may not know, "Prutul" oil factory, from Galați, is the factory with the longest tradition in the production of vegetable oil in Romania. It was founded in 1893, so last year it celebrated 125 years of existence.

An important thing to remember is the fact that sunflower, the raw material from which the vegetable oils from "Prutul" are made, comes from Romanian farmers from all over the country, being purchased directly from them.

Omega 9 fatty acid is a monounsaturated fat, known as oleic acid. Its use lowers cholesterol levels, which implicitly reduces the risk of cardiovascular disease, prevents atherosclerosis (stiffening of the arteries), reduces insulin resistance, improves the functioning of the immune system and protects against certain cancers.


And, because we are already beginning to think about the festive meal on Easter day, in the preparation of this stew recipes I chose to use a chicken breast but chicken pulp can be used just as well. The cooking time will be a little different, but it will certainly be just as tasty.


Lamb stew & # 8211 tricks from housewives

  • If you want a fragrant lamb stew, sprinkle plenty of dill and parsley before serving.
  • Lamb stew is served with warm polenta.
  • For a special taste, the meat for lamb stew is slightly hardened in lard.
  • The onion and garlic threads must be very tender.
5 / 5 - 1 Review (s)

Nely`s Blog


My mother is so fed up with Easter, inheriting the recipe from her grandmother. And ... I don't miss the Easter table either. But. how this year I spent the Easter holidays with my parents, (my mother was waiting for the stew.))) of course I didn't. Only yesterday, I had a crazy craving for this stew and quickly, quickly I prepared it. Let's get to work.

INGREDIENT:
1 chicken (I stopped his chest for the salad)
7 bundles of green garlic (4 strands / bundle)
6-8 eggs (I laid 8 because they were smaller. From the country)
1 tablespoon flour
oil
salt
vegetate

PREPARATION:
The chicken is being prepared for the steak. So. talk, wash well, portion, put with a little oil and a little water in a tray with high walls and put in the oven. During this time, prepare the green garlic. Clean, wash and cut about 2-3 cm. then bring to a boil in a saucepan with water. When the chicken pieces are ready to be fried, remove them from the pan, and put the boiled garlic in the remaining oil and drain the water. The water in which the garlic was boiled is not thrown away. Prepare the composition from eggs and flour as for the slices, then thin it with a little juice from boiling the garlic, pour it into the tray over the hardened garlic, then fill it with another 3 cups of the garlic juice. Mix well with the garlic, add the pieces in the sauce and put in the oven. Add salt and vegetables. When that egg composition is cooked then the stew is ready. Serve with lettuce prepared with everything. cucumbers, radishes, green onions, fresh dill. a madness. GOOD APPETITE!


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