Having prepared cut zucchini in the winter, be sure that in the cold at your fingertips there will be an excellent basis for making a hearty and warming ragout. At the heart of the following recipes, except for the zucchini itself, is also the chicken, and with it, assorted from other seasonal vegetables and mushrooms.
Stewed chicken with mushrooms, potatoes and courgettes
Ingredients:
- chicken ham - 680 g;
- onion - 95 g;
- sweet pepper - 340 g;
- carrots - 230 g;
- garlic teeth - 2 pieces;
- champignons - 270 g;
- vegetable marrow - 170 g;
- hot pepper - to taste;
- white wine (dry) - 115 ml;
- chicken broth - 480 ml;
- tomatoes - 390 g;
- tomato paste - 55 g;
- dried herbs (basil, thyme, oregano) - 1/2 teaspoon each;
- potato tubers - 290 g.
Preparation
Rinse the chicken and salt it with sea salt. Optionally slice the sweet pepper, carrots and onions, sprinkle them with oil and spread on a baking sheet. On top of the vegetable cushion lay the chicken and cook all 25 minutes in a preheated to 195 degree oven.
In the brazier on the warmed oil, save the garlic and chili for half a minute, add the mushrooms, allow them to evaporate all the moisture, pour the wine and cook for another 30 seconds. At the end of time, pour the broth with the tomato paste dissolved in it, add pieces of fresh tomatoes, let the sauce boil and transfer the baked chicken and vegetables into it. Prepare the chicken, stewed with zucchini for another half an hour on medium heat.
If desired, chicken, stewed with zucchini can be made in a multivark, for this, cook the poultry and vegetables first on the "Bake" for about half an hour, and then add the remaining ingredients, including liquids, and go to "Quenching" for another hour.
Chicken, braised with eggplant and courgette
Ingredients:
- vegetable oil - 55 ml;
- chicken fillet - 530 g;
- onion - 185 g;
- eggplant - 130 g;
- zucchini - 260 g;
- garlic teeth - 3 pieces;
- tomatoes - 340 g;
- sweet pepper - 180 g;
- pinch of ground cinnamon.
Preparation
Heat the oil in the brazier and brown the vegetables in it: cubes of zucchini, onions, sweet peppers and aubergines, the latter preferably pre-salted and rinsed. As soon as the vegetables are seized, add garlic and tomatoes, season with sea salt, add cinnamon and large chicken fillets. Pour half a cup of water and simmer the stew for 40 minutes over medium heat. Chicken, stewed with courgettes and tomatoes is a perfect addition to a garnish of rice and other cereals, as well as to boiled and chopped potatoes .