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Potatoes au gratin with chicken breast and smoked

Potatoes au gratin with chicken breast and smoked

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Cut the potatoes into thin slices and the meat into small cubes.

In an oven dish, place a layer of potatoes, a layer of cheese (salty, bellows and cottage cheese) and a layer of meat (chicken and meat).

Pour half of the beaten egg with sour cream and continue placing the ingredients in layers, over which pour the rest of the egg mixture with sour cream.

Put the dish in the oven for 60-70 minutes, at a temperature of 180 degrees.

Serve hot! Good appetite!

Peel the potatoes and boil them in salted water. Mix them with butter and spices, add sour cream, eggs and fresh cheese and mix. Pour the composition into a pan greased with oil and season if necessary.

Put the dish in the oven and leave it until the potatoes are browned for about 10-15 minutes
Boil the chicken breast in salted water, cut into slices and co-season with paprika. Serve with potatoes au gratin with horseradish sauce.

Try this video recipe too

Potato gratin with Gruyere cheese and sage

Perhaps the best known Among the existing types of gratin (& # 8220graten & # 8221 in Romanian), potato gratin means, in general, potatoes covered with grated cheese, egg or butter and browned in the oven until an appetizing crust is formed on top. The most common are Gratin dauphinois (potatoes are cut very thin and placed, along with sour cream, in a bowl greased with butter and & # 8220fretched & # 8221 with garlic) and Gratin savoiard (potatoes alternate with cheese & # 8211 Beaufort, de rule & # 8211 and pieces of butter, and sour cream is replaced with meat soup).

In the following, I propose, practically, a combination between the two, an excellent garnish for pork or chicken steak.

Preheat the oven to 190 degrees Celsius. Cut the potatoes into 4-5 mm thick slices with a grater. In a non-stick pan, melt the butter (keep a little to grease the heat-resistant dish later) and sauté the onion, also cut into thin slices. When the onion has softened, add the wine.

Add milk and sour cream, a pinch of salt and pepper. Mix well. Grease the heat-resistant dish with butter. Place half of the potatoes (the slices to overlap easily), sprinkle half of the amount of grated Gruyere cheese. Grind a little pepper on top.

Put half of the mixture of onion, wine, milk and sour cream. Place the remaining Gruyere potatoes and cheese on top. Sprinkle with chopped sage, pour the remaining mixture of onion, wine, milk and sour cream and add a little pepper. Cover the dish with aluminum foil and put in the oven. Remove the foil after about 30 minutes and leave for another 30-40 minutes.

The gratin is ready when you can easily prick the potatoes with a fork, and the surface is browned. Serve the hot au gratin potatoes.

Step 1: Wash the potatoes well, wipe them and put them in a tray. This will be placed in the oven heated to 200 degrees
Step 2: Depending on the size of the potatoes, you will check after 30-40 minutes (you will start with a fork)
Step 3: When they are ready, you will let them cool down
Step 4: In the meantime, you will wash the arugula, drain it and put it in a bowl. You will mix it with a little balsamic vinegar and lemon juice. Add salt to taste.
Step 5: When you are ready to serve the potatoes, they will be cut in half and you will put a little butter / olive oil in each of the halves. & Icirci you will also give with salt.
Step 6: Baked potatoes will be served with arugula salad.

An absolutely delicious, consistent and enticing food, even for those who do not like chicken breast. In addition, it is somewhat dietetic, without frying, very easy and quick to make. For cooking, this dish does not require more than 15 minutes. The rest of the time, the food is done alone, in the oven.

Prepare the ingredients, which will be put in layers, in a heat-resistant dish. You have to keep in mind that the chicken breast, butter and onion will be put in two layers, and the potatoes and cheese in three layers (to divide the quantities from the beginning, properly and sufficiently).

The chicken breast is washed, drained of water, removed from the bone and cleaned of skin, cattle and cartilage, then cut into cubes.

Peel the potatoes, wash and cut into slices about 5-6 mm thick.

Peel an onion, wash and slice.

Grate the cheese on a large grater.

Grease a heat-resistant dish with butter and put in it a layer of potato slices, over which put half the amount of diced chicken breast. Season with salt, pepper, paprika and thyme, then put the rounds of 1/2 onion (unwrapped in rings), 1/2 of the amount of butter (cut into thin slices and distributed over the entire surface). Sprinkle a third of the amount of grated cheese over these layers, then put a layer of potatoes again, the remaining chicken breast, season and continue with the remaining onion (still ringed), the rest of the butter (cut and distributed to kind), the second third of grated cheese and finally cover everything with another layer of potato slices.

Sprinkle breadcrumbs over the entire surface, cover the dish with the lid (or aluminum foil) and put in the preheated oven on medium heat for 30 minutes.

After this time, remove the dish from the oven, take the lid (aluminum foil), sprinkle the third part of grated cheese and put it back in the oven for another 20 minutes.

When the potatoes are nicely browned, remove the dish from the oven and the food can be served immediately, possibly with a salad of tomatoes and cucumbers. Bread is not served, because the food has a lot of potatoes.

Use pink potatoes, which behave very well (do not crumble) in the preparation. You can use two onions, if you like the taste. I used only one, so as not to give the food a strong taste. If the heat-resistant vessel does not have a lid, use aluminum foil. After the dish is left for 30 minutes, covered in the oven, remove the lid (aluminum foil), sprinkle with cheese and put it back in the oven, uncovered, to brown / au gratin, for another 15-20 minutes, on the fire. medium. Serve the dish warm, because it has butter and melted cheese, which is good not to cool / harden and because the smell emanated, since it is in the oven, is very inviting.

Baked Chicken Recipe

Baked chicken recipe. As I said at the beginning, the oven must be heated to 230 c. My dear ones, today I present you a recipe for baked chicken meatballs, an easy to make and dietary recipe. Crispy baked chicken food recipes. Whether it is for a family meal or for guests, baked chicken is to everyone's liking of all ages and even the most capricious will not hesitate to eat this steak with pleasure.

They are made together and the steak and garnish will only have to prepare the salad. Or a baked chicken with lemon thyme rosemary and garlic Mediterranean style recipe here. Chicken breast is a pretty fair meat but well cooked we get some extraordinary dishes from it. These baked chicken wings with crispy skin and perfectly balanced spicy taste often find their place on our menu.

The crispy baked chicken seasoned in abundance and a little spicy I always liked even if as I told you I prefer other types of meat instead of chicken last week I bought a very nice country chicken that I turned into a wonderful put crispy in the oven. I recommend that you do not use pre-chopped chicken for this recipe, but that you choose chicken breast that you can chop at home. Please send me a recipe for chicken and turkey salami to answer this question. Ingredients chicken legs with baked potatoes.

Potatoes are preferably smaller potatoes and about the same size. Baked sweet potatoes with chicken breast baked chicken breast with tomatoes. 1 2 tomatoes or 50 ml tomato broth. Baking fried chicken in the oven chicken steak recipe with golden potatoes.

4 cloves of garlic. Crispy and spicy baked chicken wings recipe step by step. Usually chicken is always present.The recipe for chicken legs with baked yogurt is wonderful when we really don't know what to cook for lunch or dinner.

Chicken breast oven 34 recipes. This is the easiest and fastest baked chicken recipe. If in the first one I used paprika sweet paprika to get that beautiful skin color, in the last one I chose lemon juice which by caramelization leads to a reddish and crunchy skin. Baked chicken wings with crispy skin recipe.

Mine has already reached this temperature so I poured 2 cups of hot water between the potatoes in the tray and put the chicken in the oven on the bottom rail of the oven.

Recipe: Potato mousse with chicken breast

Ingredients for Chicken Potato Mousse
& # 8211 1 large chicken breast, 1 and a half potatoes, 1 onion, 1 carrot, 4 eggs, sour cream, salt, thyme, parsley leaves, 1 tablespoon broth

Preparation Potato mousse with chicken breast
The potatoes are washed, cleaned, cut into cubes and boiled in salted water. Cut the chicken breast into cubes. In a pan, put a little butter and put the chicken pieces and brown a little. Chop the onion, grate the carrot on a small grater. Add over the chicken breast, add salt and a cup of water and simmer until the water drops. Meanwhile, mash the boiled potatoes like puree, add 2 eggs and salt. over the composition of chicken breast put 1 beaten egg, 1 tablespoon of broth, thyme and salt.

Assembling the potato breast with chicken breast
In a bowl well greased with butter, put a layer of mashed potatoes, place the chicken breast composition, then another layer of mashed potatoes. Beat the remaining egg with the cream and place on top of the mashed potatoes. Sprinkle with parsley leaves and bake. Potato mousse with chicken breast is served with tomato sauce.

Dill food with chicken breast

Big valve, contradictory discussions and agitation everywhere as if someone wanted revenge. The target is the pandemic / epidemic, with the aggressor (?!) In the shadows, standing at the panda.

No more physical isolation (especially of older citizens) in the hope that we will not talk about such a thing. It remains the precarious situation of the Romanian economy (which has escaped the roller of privatizations made for the sake of privatization, not for the benefit of the common man), why we will put on the table from domestic production and what will be the costs for the average citizen.

Whatever it is! We, the older ones, the same ones with the ones put in the corner in the last period of time (and I don't mean here only the emergency situation or the alert situation, the trend being general, even worldwide) have gone through periods of hardship a few times. We will manage this time as well, as this is the novel, he gathers when the hardship comes over him, he thinks, spies and invents. A word from the elders says that the Romanian takes what he needs out of the dry stone. Most of us would say that only politics (whatever it is) should not interfere too much where it does not boil.

Of our grandparents and parents! Food and dishes have a well-established place in Romanian gastronomy. Our elders had during the week, at noon, an almost fixed menu & # 8211 type one, a soup or a soup and type two, a food. The steak was served only on Sundays, on name days and on religious holidays.

Until lunch was served, with everyone in the house sitting around the table, the older ones, a glass of brandy, were served a frugal appetizer & # 8211 cheese, smoked bacon, olives and onions, with warm black bread. We children also nibbled on something.

Something more special (like cake, savarine, cake, cake, etc.) was also served on Sundays and holidays. My mother was a culinary expert in sweets for the family and the whole nation.

What recipes do we prepare in my family? My family's recipe book is rich in vegetable-based dishes and dishes with mushrooms & # 8211 mushroom or bean dish & # 8211 bean meal, per minute or with green beans & # 8211 green bean dish to my taste.

Potatoes they can't be missing from our food recipes. We prepare potato food with meat & # 8211.

Beans Can't miss our food & # 8211 low bean meal, smoked pork chop with beans, stew of beans with pork. neither green beans not missing from the family recipe & # 8211 fat bean meal.

eggplant are used quite often in the dishes prepared in my family & # 8211 eggplant food, eggplant food with turkey tartlets, eggplant food in Mediterranean style.

We do not avoid other vegetables such as recipes pumpkins & # 8211 Pumpkin food or cauliflower & # 8211 cauliflower food like my mother-in-law or celery & # 8211 celery dish with chicken breast.

We also use less promoted vegetables & # 8211 okra & # 8211 turkey breast food, turkey food as I do or lentil & # 8211 lentil food.

Ingredients needed in the recipe: a baked chicken breast, 2-3 bundles of green dill, 1 bunch of green parsley, dried onions, green onions and garlic, tomatoes, tomato juice, baked capsicum pepper, coarse salt, poultry lard / rapeseed oil, pepper boabe.

Ingredients previously prepared and kept in the freezer.

The capsicum was prepared in the fall when I baked the peppers and eggplant for the mushroom zacusca. I put roasted capsicum and separately, in plastic bags, in the freezer, to use it for some more special dishes, but also to prepare breads from roasted bell peppers.

Some culinary secret! Using roasted peppers, instead of fresh peppers, the flavor of the dish will be special.

Most of the time I buy large chicken (1.5-2 Kg) whole, to prepare it in the oven or on the toaster. Usually the whole chicken is not consumed at once and we put pieces (most of the time the whole breast or half of the breast remains) in plastic bags in the freezer.

When time presses us, we use the ready-baked poultry breast (chicken, chicken, turkey) in a vegetable dish. Thus, lunch or dinner are provided in a timely manner.


  • baked chicken breast,
  • lard,
  • baked capsicum,
  • green dill,
  • tomatoes,
  • Tomato juice.

Vegetable stew.

Put 2-3 tablespoons of bird lard in a saucepan and melt as the pan heats up.

In the melted lard, sauté the sliced ​​dried onion, slices of frozen capsicum pepper, onion and green garlic cut to 1.0-2.0 cm in length.

Mix the ingredients well using a wooden spoon. Cover the pan with the lid for simmering vegetables.

The chef's secret! Do not add water. The water resulting from thawing the capsicum, at the temperature in the pan, is enough to stifle the vegetables. Mix the ingredients several times using a wooden spoon.

Vegetables are stewed when the onion is soft.

Preparation of dill sauce.

Three quarters of the green dill is finely chopped using a sharp knife.

Finely chopped green dill is added to the pan over the stewed vegetables.

Mix the ingredients with a wooden spoon and cook together until the dill is soft.

It's time to season with coarse salt and freshly ground peppercorns. The ingredients are homogenized using a wooden spoon.

There is a secret well kept by chefs! In order not to harden during the preparation and to become woody, dill is added to the preparation before adding the tomatoes / tomato juice.


  1. Saute dried onions, garlic and green onions, peppers cooked in poultry lard.
  2. Prepare green dill sauce.
  3. Preparation of tomato sauce and green dill.
  4. In the sauce of tomatoes and green dill add slices of baked chicken breast.
  5. Serve prepared on flat plates, preheated, with hot polenta and cucumbers in vinegar.

Preparation of tomato sauce and green dill.

When the green dill has softened, forming a little sauce, add the finely chopped tomatoes and a little tomato juice to the pan.

It is not mandatory. More pretentious housewives can peel tomatoes.

The preparation is boiled at the right heat, stirring periodically with a wooden spoon until a consistent mass of tomato sauce and green dill is formed.

Incorporate baked chicken breast in tomato sauce and green dill.

When a consistent mass of tomato and dill sauce has been formed, add the baked, frozen and sliced ​​chicken breast in 1.5-2.0 cm wide pieces to the pan.

Why add baked chicken breast, frozen, in tomato and dill sauce? Adding the frozen meat on three quarters, thawing is done gradually in the tomato and dill sauce which is hot, even boiling. By doing so, the taste of the dish will be special, keeping the flavor from baking the chicken.

Serving the dish.

The preparation is served hot, on flat plates, preheated so that the sauce does not settle on the plate.

Sprinkle a little finely chopped dill and green parsley on the final preparation.

How do we preheat the plates? The spread plates are kept in the hot oven of the stove, with the fire off, for 5-10 minutes before serving the hot dish.

The preparation is served with hot polenta or hot bread (according to the preferences of the diners) and cucumbers in vinegar.

A cold beer goes great.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world. Respectful housewives will note the little secret related to keeping in the freezer some parts of chicken / chicken / turkey, ready prepared. Storage in the freezer, ready prepared, also applies to pork when preparing a meatball / muscle / a larger piece of shoulder or leg. In other words, why not take advantage of the end of baking, if you still overheated the stove oven? It catches well especially in summer on those unbearable heats when the waters flow from you and only through the kitchen, circling the stove, it doesn't burn you to stay.

For the preparation I proceeded as follows.

I chopped the onion, carrots and chicken breast on the robot (for those who don't have a robot, you can give the meat and carrots through the mincer, but the onion is better to be chopped with a knife, otherwise it leaves too much juice) and I hardened them together until the chicken was almost ready.

I let them cool.

After it cooled, I added the egg whites, bread, tomato sauce, salt, pepper and chopped greens and mixed well.

While the meat mixture cooled, I peeled the potatoes and cut them into slices, which I fried in turn in hot oil. I took them out and drained them on absorbent paper.

I went on to prepare the Bechamel sauce. I melted the butter over low heat, added all the flour and mixed well with a wooden spoon.

I added a little warm milk, stirring constantly, until smooth. Then I added salt, pepper, a teaspoon of parmesan powder and egg yolks.

I switched to assembly. I greased a cake pan with butter, and sprinkled breadcrumbs on its bottom.

I then placed a layer of potatoes, a layer of meat, then again a layer of potatoes.

I poured the sauce over it, sprinkled grated cheese and decorated with parsley leaves.

I put it in the oven at 200 degrees until it browned well. It does not require a very long baking time, because all the components are mostly prepared.
Good appetite!

Tartiflette & # 8211 potato gratin with onion and smoked

Popular French dish, originally from the Savoy region, Tartiflette resembles to some extent Savoyard gratin. The potato slices are also completed with cheese and onion, everything being then browned a little in the oven. But the similarities stop here, because tartiflette does not contain meat soup, but sour cream and wine. Then we have a much larger amount of onions and smoked pieces. Last but not least, tartiflette requires Reblochon cheese instead of Gruyere or Beaufort. Unfortunately, I couldn't find Reblochon cheese in our stores, with its creamy core and unmistakable aroma. Therefore, I put a traditional Tarnava cheese. Even if, from the perspective of taste, it could not replace Reblochon, I was satisfied overall with the texture and the way it was combined with the other ingredients.

Returning to tartiflette, the preparation is consistent enough to be served on its own. However, if you want, you can force the tartiflette into the garnish position. I preferred to add a lettuce. Simply delicious!

& # 8211 1 kg potatoes
& # 8211 onion 400 g
& # 8211 bacon 200 g
& # 8211 sour cream (25% fat) 100 g
& # 8211 dry white wine 120 ml
& # 8211 traditional Tarnava cheese 150 g
& # 8211 garlic 2 puppies
& # 8211 salt, pepper

Preheat the oven to 210 degrees Celsius. Put more water to boil, with a little salt, in a pot. Boil the potatoes in their skins for about 20 minutes, then take them out and let them cool. In a larger skillet, place the chopped bacon. When the bacon has melted and browned a little, add the onion, cut into thin slices.

Leave for a few minutes, stirring occasionally, so that the onion softens a little. Add the wine and defrost. Add sour cream, a pinch of salt and ground pepper and mix. Stop the fire. When the boiled potatoes have cooled enough to be held in your hand, peel them and cut them into thin slices. Take a larger bowl of Jena and rub it well, well with the garlic cut in half. Place the potato slices evenly, and the bacon, onion and sour cream sauce on top. If you want, you can cut the garlic into small pieces and spread it in a bowl.

Place diced cheese or slices on top. Sprinkle a little more ground pepper and put in the hot oven. Leave for about 10 minutes to dress the potatoes, bacon and onion in a silky wave of cheese.

Remove from the oven, let it breathe a little and serve.

Video: Chicken Potato Gratin. Creamy potato chicken casserole by JV wows (August 2022).