Roasting chicken is a great addition to vegetable and cereal side dishes. This dish is prepared from chopped into pieces of pulp of poultry and vegetables. Often, frying is seasoned with tomato paste or sauces to get a tasty sauce. Experienced cooks classify the frying into the category of dishes with low complexity, because cooking requires a minimum of experience and the simplest kitchen equipment. In most recipes, many components can be replaced with similar ones, which gives great scope for creativity.
A simple daily meal
If you are thinking about what to cook from chicken for a regular everyday menu, be sure to pay attention to the frying. Having spent quite a bit of time and effort, you will get a great addition to porridge, mashed potatoes or pasta dishes. A festive feast implies something more spectacular, and for dinner with your family after a hard day, frying is a great option.
How to chop chicken
The easiest way to use for this dish is a breast or meat cut from the thighs. Chicken roast is made from small pieces without bones. If you are faced with the task of independently cutting the pulp from the carcass, first cut it into portioned pieces. Cut wings, then lower legs. Separate the femurs from the pelvic joints. Turn the carcass to the back, cut 2 pieces of fillet along the keel bone. It makes no sense to divide the chicken along the spine, it is difficult and not necessary at all. You can leave the back and trimmings of the breast with humerus bones for the preparation of broths.
Slice the fillet into slices, cut the meat from the thighs along the bones and cut it too. Try to keep all the pieces approximately the same size.
Tasty extras
Roasting chicken will be more aromatic if you complement the delicate taste of meat with vegetables. Traditionally, this dish is cooked with onions and carrots. But try adding a handful of chopped bell pepper - and the dish will sparkle in a new way. Pepper will not only fill juicy slices with summer flavors, but will also make bright accents in the appearance of the dish. It goes well with chicken shallots and leek, and parsnip, celery or ginger will help to achieve unusual piquant notes. Of course, do not add roots in large quantities, a small pinch is enough.
Product proportions
The dominant ingredient in this dish is meat. For a pound of chicken, you need 1 onion, 2 peppers, a small carrot. If you grate the vegetables, they will give all the flavors to the gravy. A chopped bar fried, remaining juicy.
Fried chicken is cooked in a small amount of oil. Especially if you use hips. You will need about 3 tablespoons of fat. If you plan to make the gravy, add half a glass of broth and 2 tablespoons of tomato paste.
Cooking and serving
Before you cook the chicken, cut all the foods and heat the pan with butter. Fry the vegetables almost until done and put them in a bowl, trying to leave the oil in a pan. Fry the chicken over high heat without covering. When it is ready, return the vegetables and add the broth with the tomato paste diluted in it. Cover and simmer for a couple of minutes.
This dish is served hot, laid out in portions on top of the side dish so that the dripping sauce soaks it.