Tired of fried chicken legs? Tired of the monotony? We offer some new simple recipes for cooking chicken.
Sleeve chicken in mustard-mayonnaise sauce, recipe one
You will need: fresh (not previously frozen) chicken or chicken, salt, a small bag of mayonnaise (about a glass), white pepper, prepared mustard (three full tablespoons), salt (a tablespoon) and a sleeve for frying meat in the oven (or microwave) , a slice of oil (optional).
Roasting sleeves are sold in almost all supermarkets. Cooking in them allows you to get rid of the use of excess fats, and the meat is baked more evenly, while maintaining its own flavor and juiciness. It is advisable to choose transparent sleeves in order to be able to follow the cooking - the browned meat looks much more appetizing. Once again, pay attention: chicken will only fit fresh. Thawed meat (including chicken) will be drier and tougher, and our task is to achieve maximum juiciness and softness.
Now we start cooking. We mix mayonnaise, pepper, mustard, salt in one container. We rub the whole chicken with this compound (inside too) and place it in the sleeve, fasten the ends with clips (or just tie), send to the oven. Bake for exactly an hour. If the chicken is large, we increase the time by 15 minutes. Finished meat is easily separated from the seeds and does not contain a timbre. Pieces of butter are still placed on hot meat. After the butter melts, the chicken is sprinkled with greens (optional).
Chicken with potatoes in the sleeve, the second recipe
All the ingredients from the first recipe will do, but double the amount of mayonnaise, salt, pepper and mustard. In addition, you need a kilogram of peeled and diced potatoes (or strips).
The cooking process is similar, with the only difference being that chopped potatoes are mixed with mustard-mayonnaise sauce. By the way, you can put potatoes both inside the chicken and just put it in one sleeve. You can bake in different sleeves. In this case, the potato is not saturated with the aroma of fried meat. However, the aroma and taste can then be supplemented with freshly cut greens.
Sleeve chicken with potatoes, garlic and mushrooms
Required: fresh chicken, garlic (three large slices), white pepper, salt, oil (preferably olive), onion (medium) and about 500 grams of mushrooms.
First, prepare the mushrooms. Mushrooms are best suited. The volume of mushrooms, if desired, can be increased - it all depends on your appetite. It is advisable to choose small mushrooms with “closed” hats. Cut them into slices (or just cut into four parts) and fry with onions. Champignons cook quickly, so fifteen minutes of roasting on low heat is enough.
Rub the chicken with salt, white pepper and finely chopped garlic. For juiciness, it is advisable to put a piece of oil inside. Now it's the turn of potatoes and mushrooms. We place the chicken in a sleeve (or bag) and spread mushrooms with chopped potatoes around it. It is important not to chop the potato large, otherwise it will not bake and will be hard.
The chicken in the sleeve is baked, as in previous recipes, for about an hour. A transparent sleeve allows you to determine readiness "by eye". If necessary, you can increase the cooking time. In this case, the dish will take on a more rosy appearance.
Cooked chicken in the sleeve is served only in hot form, as an independent dish. For a change, it can be supplemented with salads from fresh vegetables and, of course, with wine. Chicken meat is considered not only dietary, but also quite delicate (the main thing is not to overdo it with spices and salt), and therefore wines should be selected not too tannic. Young red wines such as Cabernet, Shiraz, Merlot, Tempranillo are not very suitable. If you are a fan of red wines, opt for the Pinot Noir. But it’s preferable to still be white: Chardonnay, Pinot Gris, Sauvignon Blanc.
Enjoy your meal!