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Chicken steak with flavored butter

Chicken steak with flavored butter



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Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken steak with flavored butter:

For the flavored butter: peel the garlic and crush it, then mix it with the whipped butter, finely chopped onion and lemon, salt and pepper to taste. Season the chicken legs with olive oil. Lift the file off the thighs and fill with butter. Put in a pan greased with oil and bake for ~ 45 min.


Chicken steak with flavored butter

A delicious recipe for chicken steak with: olive oil, butter, garlic, green onions, sage, lemon, salt, pepper.

Ingredient:

Flavored butter ingredient:

  • 100 g butter
  • 4 large cloves of garlic
  • 2-3 green onions (green side only)
  • sage leaf
  • grated juice and peel of a lemon
  • salt
  • pepper

Method of preparation:

Crush the garlic and mix it with the rubbed butter foam. Add finely chopped green onions, also finely chopped sage leaves, lemon juice and peel, salt and pepper to taste. Season the chicken pieces with salt and pepper and grease them with a little olive oil.

Carefully lift the skin off the thighs and fill gently with the butter paste. Place the thighs in a pan greased with oil and leave in the oven until nicely browned. Serve them with tomato and pepper salad.


Potatoes with aromatic butter, in a hot air fryer

Because we really like french fries, but we kind of avoid them as much as we can, because they are not healthy, we prepared these Potatoes with aromatic butter, in a hot air fryer, much healthier, but also very tasty.

They can be prepared without any fat, for this wonderful Supreme Hot Air Fryer without oil.

We preferred them a little greased. Anyway, they're different from baked butter potatoes.

Prepare in the fryer, they will not be soaked with butter, because it melts and drains from the potatoes, but it will gently grease them.

The butter flavored with greens, I had already prepared from Kievskaia chicken breast recipe.

See the blog and the recipe Apricot tart and almond flakes, also prepared with the wonderful fryer, which I recommend with all confidence!

[ingredients title = & # 8221Refat Potato Recipe & # 8211 Ingredients & # 8221]

  • 4 medium potatoes
  • 50 gr butter
  • 1/4 bunch of green parsley
  • 1/4 bunch of green dill
  • 2 basil leaves
  • 2 cloves of garlic
  • juice of 1/4 lemon
  • salt and pepper to taste

[Preparation title = & # 8221Potato Recipe with Flavored Butter & # 8211 Preparation & # 8221]

Prepare the flavored butter first.

Put the butter in a bowl and leave it at room temperature for about 20-30 minutes.

Wash the greens, drain them well and chop them finely. We add them over the butter.

We clean the garlic, put it on the grater and add it over the butter.

Sprinkle with salt and pepper, add the lemon juice and mix the butter well with all these ingredients.

We clean and wash the potatoes, then slice them into strips.

Mix them well with the aromatic butter and put them in the stainless steel basket of the hot air fryer.

We insert the basket in its special place and start the fryer on the "Potatoes" program.

I left the default settings, ie 200 degrees and 20 minutes and they were perfectly prepared.

If you want more brown and crispy, you can extend the time. We preferred them that way, so as not to burn the greens.


Put in the oven, marinated

Yesterday I pampered my family (and myself, how the hell not?) With a lovely lunch, a baked chicken, marinated. It seems to have defined better than any more complex recipe the notion of & # 8222 homemade food & # 8221. It's just a recipe for tender and delicious fragrant chicken, but it brought so much joy to our table that I couldn't help but pass it on.

Ingredient:

  • 1 chicken (or, as you prefer, those chicken pieces you prefer, wings, thighs, etc.)
  • 1 glass of 200 ml. with apple juice
  • 1 small onion
  • 20 grams of celery
  • 2 cloves of garlic
  • 1 tablespoon worchester sauce
  • 1 tablespoon chili sauce
  • 1 teaspoon dried marjoram
  • 1 tablespoon fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon coarse salt
  • freshly ground pepper to taste

First of all, let me introduce you to the main character, the freshly dropped chicken under his father-in-law's sharp knife:

And because I really consider it a waste to use chicken back for steaks (in my house no one eats it prepared in this way) I put my hand on a sharp knife and cut the anatomical part in question, along with the neck and tip of the wings from behind, neck and wings I will make a good soup or soup!

So, my chest remained with my wings and legs attached:

I finely chopped celery, onion and garlic, then rubbed the vegetables with coarse salt.

I mixed the vegetables with the apple juice, the worchester sauce, the dried marjoram and the freshly chopped thyme, the freshly ground pepper and the two tablespoons of olive oil.

I placed the chicken in a bowl and poured the marinade on top.

I wrapped the bowl in it and put the chicken in the fridge for 4-5 hours (it would be even better overnight) during which time I turned it several times in the marinade.

I heated the oven to 200 degrees Celsius, drained the marinade well (which I kept aside) and placed it in a tray suitable for the oven. I also seasoned the chicken on the surface with freshly ground black pepper and chilli flakes and I cooked it with a few sprigs of thyme. All around I added peeled potatoes, well washed and cut into 2 (optional).

I put the tray in the oven, at a medium height and after 10 minutes I sprinkled the chicken with part of the preserved marinade (I blended the marinade with the vegetables contained, it is not necessary, you can strain and sprinkle the chicken only with the juice resulting from the filtration marinatei).

I repeated the operation of sprinkling the chicken with the marinade a few times, until the chicken was nicely browned and, pricking it with a fork, it released clear juices, without a trace of blood. Surprisingly, it was ready very quickly, lasted less than an hour and the conclusions would be that the marinade had its role, tenderizing the wonderful chicken, but also that the father-in-law's chicken was very young.

I covered the tray and let the chicken simmer for about 15 minutes, then I served it with baked potatoes and a sauté of green beans and carrots. A delicious, tender and sticky steak, really to lick your fingers!


Chicken steak with flavored butter and tomato salad

A recipe delicious of roast chicken with: chicken, olive oil, butter, garlic, green onions, sage leaves, lemon, salt, pepper.

Ingredient:

Flavored butter ingredients:

  • 100 g butter
  • 4 large cloves of garlic
  • 2-3 green onions (green side only)
  • sage leaf
  • grated juice and peel of a lemon
  • salt
  • pepper

Method of preparation:

Crush the garlic and mix it with the rubbed butter foam. Add very finely chopped green onions, also finely chopped sage leaves, lemon juice and peel, salt and pepper to taste.

Season the chicken pieces with salt and pepper and grease them with a little olive oil. Carefully lift the skin off the thighs and fill gently with the butter paste. Place the thighs in a pan greased with oil and leave in the oven until nicely browned.


Bake in the oven with flavored butter

For me, it was an absolute premiere to cook, but also to eat quail. If I have ever eaten quail eggs (they are very fine, have a fine taste and dietitians praise them), quail meat itself & # 8230 I did not have the opportunity. Well, I recently discovered that a friend became a quail :). We were very curious to see his little farm, so we visited him, we joked, we laughed and we debugged memories, and when we left man & # 8217 did not let us leave empty handed, we came home with 8 cleaned quails, nicely placed in the casserole. Buuun, now & # 8230 how to cook them? My intention was to cook the quails in the oven, but almost all the recipes I found on the internet involved wrapping the quails with strips of bacon and, as a matter of fact, not a gram of bacon was in my fridge! And I resonated like this: the role of bacon is to prevent the meat from drying out, of course. Let's replace it with something else that may bring even more flavor to these tiny birds. And so I came to this recipe, baked quail with flavored butter. Very good, it's worth pampering sometimes!

Ingredients Baked quail with flavored butter

  • 8 whole quails, around 180-200 grams each, washed and washed with a kitchen napkin
  • 1 small lemon
  • 100 grams of butter
  • 2-3 large cloves of garlic
  • 4-5 branches of fresh thyme
  • 2 rosemary branches (about 12-15 cm. Length each)
  • 2-3 sage leaves
  • 60 ml. of defatted chicken soup
  • salt and pepper
  • steamed vegetables as a side dish

First of all, I prepared a fragrant butter, for which I used butter, grated peel of 1/2 lemon, 1 large clove of garlic, sage, 1 sprig of rosemary (leaves only), 2 sprigs of thyme , the leaves break off the branches), the juice of 1/2 lemon, salt and pepper to taste (as far as the taste is concerned, the taste of this aromatic butter is great).

I put all the ingredients specified above in a blender and mixed them vigorously until they were homogenous.

Next, the skin of the meat quails is carefully removed, above the chest and if we succeed laterally (great attention, the skin is fragile).

Thicken the aromatic butter under the skin, 1-2 teaspoons of each quail, and distribute it evenly, massaging lightly.

Cut the remaining half of the lemon into 8 pieces (with the whole skin), break the preserved rosemary branch and the thyme sprigs into 8 pieces, slice the remaining usutroi slices.

In each quail put 1 piece of lemon, thyme, rosemary, garlic slices and distribute the remaining flavored butter.

Close the quail cavity by gathering the legs tightly together and pricking with a toothpick.

The quails thus prepared are salted and peppered on the surface and placed in a tray suitable for the oven, together with the chicken soup.

Cover the tray with a lid or aluminum foil and put it in the preheated oven at 200 degrees Celsius. Cook the quails covered for about 30 minutes, then remove the foil and continue to cool for another 25-30 minutes, until nicely browned.

The quails will cook quickly because they are small, but in principle they are hung when, being pricked with a fork in the thickest area of ​​the thighs, they release clear juices, without blood, and the meat is soft.

Cover the quails with aluminum foil and let them rest for 10-15 minutes before serving.

Serve with garnishes according to preference, I chose steamed potatoes, carrots and asparagus and I did well, the meat tastes quite intense and there was no need for a very spicy garnish. I sprinkled everything (vegetables and fried quail) with the sauce from the pan.

Our impressions were extremely favorable, I especially liked the taste of the chest which has a subtle hint of game. The aromatic butter did not allow it to dry, at the same time it gave subtle and fresh aromas to the meat. So, if you have the opportunity, do not avoid quail, good appetite!


Chicken breast with flavored butter, parsnip chips and baked brussels sprouts

Hell, what a long title! It makes you think it's a damn complicated recipe - it's just not like that at all. It's done right away! And the result is amazing. After you try the carrot chips, you won't want any more potato chips. And if you turn up your nose when you hear about brussels sprouts, do it by the method here and you might change your mind. And the butter is flavored with capers and lemon..enough said!

Chicken breast ingredient:

  • 2 slices of chicken breast as for snails
  • a little olive oil
  • a little dried thyme
  • salt and pepper

Grease the chicken breasts with a little olive oil, sprinkle with dried thyme and pepper and salt to taste. Heat a frying pan or grill and cool. So far so simple, right?

Ingredient coopta brussels sprouts:

  • 500 g brussels sprouts, washed and cleaned of yellowed leaves
  • 2.5 tablespoons olive oil
  • 1 teaspoon grated fine salt
  • 1/2 teaspoon ground black pepper

Preheat the oven to 210 degrees. Mix the brussels sprouts well with the oil, sprinkle with salt and pepper and mix again to cover evenly. Put it in a not very deep tray and put it in the oven. Bake for 30-40 minutes, stirring every 10 minutes. That's simple, isn't it?

Ingredients flavored butter with capers and lemon:

  • 60 g soft butter
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons canned capers, drained, washed and chopped
  • a teaspoon of grated lemon peel
  • 1-3 teaspoons lemon juice
  • a large clove of crushed garlic

Rub the butter one by one with all the above ingredients, then put it in the cold. Even simpler, am I right?

Ingredients pastranac chips:

  • 4 medium parsnip roots
  • 500 ml oil for frying
  • 1 teaspoon curry mixed with salt (obtained by mixing one teaspoon of curry with two tablespoons of sea salt & # 8211 will result in more, but it is worth keeping in hand and can be used for anything)

Peel a squash, grate it and squeeze the hard ends. Using an economical knife or a mandolin, cut the parsnip lengthwise into very thin slices.

Put the oil in the pan and heat it well, at 180 degrees. Fry the parsnips in the oil bath, one hand at a time. Leave for 3-5 minutes until the chips become brown and crispy. They will not be 100% crispy while fried, they will harden in 1-2 minutes after being removed. Fry the whole pastranac in trances.

The chips are removed on paper towels and immediately sprinkled with salted curry.

Put the chicken breast on plates, put a teaspoon of flavored butter on top, and next to the parsnip chips and brussels sprouts. Great appetite!