Meat in French from chicken

In the French cuisine there are many recipes for cooking chicken, so for real chicken fans all this diversity will become a real treasure. Forget all those meat recipes in French that you have met on the runet's expanses, set aside mayonnaise and an abundance of cheese and immerse yourself in real French cuisine with us.

How to cook chicken in French?

Ingredients:

Preparation

Butter butter in a frying pan and fry on it chicken pieces pre-seasoned with salt and pepper on both sides. The total time of roasting is 15-20 minutes, 15 minutes of which we fry the meat with the skin down, and after turning it over and continue the roasting for another 5 minutes.

Remove the remains of chicken fat from the frying pan, chicken we take away on a separate dish, and in its place we put vegetables: sliced ​​celery, carrots and onions. Now put the diced ham in a frying pan, it will replace chicken fat, so the dish will not burn, and will give the dish more flavor. After 8-10 minutes, pour the wine and chicken broth into the frying pan, return the chicken to the pan, bring the liquid to a boil and reduce the heat. Cover the frying pan with a lid and simmer all together for 20-25 minutes. Now we put the chicken again on a separate dish, and the fire under the frying pan is increased. As soon as the volume of the liquid decreases by a factor of 2, cream can be poured into the pan and the sauce removed from the fire.

You can serve chicken in French with potatoes, noodles or separately, without fail, watering the sauce with vegetables.

Chicken in French in the oven

Ingredients:

Preparation

Oven warm up to 180 degrees. Kuro rinse with cold water and dry with paper towels. Spread the carcass on a baking sheet for baking and carefully rub it with oil. In the chicken cavity we lay garlic, laurel leaves, rosemary and thyme. Pour a good surface and chicken cavity with salt and pepper. On the perimeter of the chicken carcass we lay out potatoes and onions, and above all we spray this disgrace with wine and chicken broth. Bake the chicken 1 1 / 2-2 hours, and leave it for 10 minutes before serving. You can prepare French chicken in the multivark and set the "Baking" mode for 1 hour, not forgetting to turn the carcass every 20 minutes to the other side, to create a uniform golden crust.

Chicken recipe in French with mushrooms

Ingredients:

Preparation

In a frying pan, we heat the oil and fry the chicken legs on it 8-10 minutes peeled down to a golden color. We spread the fried legs in a brazier and fill it with broth so as to cover the chicken. We bring the liquid to a boil and reduce the fire by covering the brazier with a lid, but leaving a hole for the steam to exit. Stew chicken 30-35 minutes.

While the meat is being cooked, let's deal with the onion seasoning in butter. When the onion becomes translucent, add mushrooms to it and fry for 3 more minutes. Then, passerovku should be poured with wine and leave to stew for 6-8 minutes, then remove the sauce from the fire.

When the chicken is ready, let the broth filter and pour into the mushroom sauce, boil the sauce for 2/3, add the cream and spread the chicken. We cook all together for another 2-3 minutes and serve it to the table, sprinkling with fresh parsley.