You will need
- For chicken with tarragon:
- - 4 chicken fillets 100-150 g;
- - 2-3 sprigs of tarragon;
- - 200 ml cream;
- - ground black pepper.
- For chicken with vegetables:
- - 700 g of chicken meat;
- - 1 onion;
- - 1 carrot;
- - 1 celery root;
- - 100 g courgettes;
- - 1 lemon;
- - 1 egg;
- - 1 tbsp of flour;
- - ground black pepper.
- For chicken in a cherry sauce:
- - 600 g portion of the pieces of the CSD;
- - 2-3 tbsp. butter;
- - 1 Cup of cherries;
- - 1-2 tsp of starch;
- - ground black pepper;
- - the mint leaves.
Maximum nutrients contained in chicken meat is retained during cooking for a couple. If you are the proud owner of a double boiler, try to cook a very simple but tasty and healthy dish – chicken with tarragon.
Wash chicken, dry on paper towel, season with salt and pepper. Finely chop the tarragon and sprinkle it on the meat. Put the chicken on the grill steamer and cook for 20-25 minutes.
Meanwhile make the sauce: mix the sour cream with the remaining tarragon, add salt to taste and pepper. Prepared chicken fillet cut into small pieces, spread on plates and pour the sauce.
Quick and tasty chicken can be cooked in the microwave, for example, a stew with vegetables. Chop the onion, carrots, zucchini, celery, place in a microwave-safe bowl. Chop the chicken into pieces, wash, dry, salt and pepper, then sprinkle lemon juice.
Lay the meat on top of vegetables and cook under the lid with the hole on full power for 13-15 minutes. After this time, check for readiness, stabbing the chicken with a fork. When the juice is transparent, remove the meat to a platter, cover vegetables, cover with foil to keep warm, and leave on for 8-10 minutes. Make the sauce: mix the egg and flour, add liberated in the stewing chicken juice and warm the mixture in oven for 1-2 minutes.
Does not require special time-consuming and baked in the oven chicken in cherry sauce. Wash and dry the chicken pieces, RUB with salt and pepper, put in casserole and pour melted butter. Put the casserole in the oven, preheated to 200oC and bake the chicken for 20-25 minutes, periodically pouring juice formed. When the meat is ready, place it into a bowl and cover.
For the sauce wash the cherries and remove the pits. In the remaining pan juice, pour in the wine, put on the fire and uvarovite 5-7 minutes. At this time dilute starch 2 tbsp water, add to the skillet and simmer the sauce, stirring occasionally, for 2-3 minutes. When serving put the chicken pieces on a plate, pour the sauce and garnish with mint leaves.