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Sep 5, 2022
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Chicken gravy, how to make chicken gravy

Chicken gravy, how to make chicken gravy

Chicken gravy goes well with pasta, and with potatoes (boiled and mashed), with a variety of cereals and boiled cereals. It is quick to prepare, tasty and has many variations that you can implement, focusing on your imagination and the available set of products.

3 chicken dressing recipes:

  • Garlic
  • vegetable
  • mushroom
  • Chicken Garlic Sauce

You will need:

  • chicken fillet of one breast,
  • two or three medium-sized bulbs,
  • one big carrot
  • cream,
  • salt,
  • pepper,
  • two or three heads of garlic
  • greens.

Cut the chicken into thin strips (like beef stroganoff meat) and place in a frying pan where the oil is already heated. Fry quickly until golden brown, finely chop the onion and add to the chicken., Grated carrots on a coarse grater. Season with salt and pepper, stir, reduce heat and cover with a little water (or chicken broth, if available). After twenty minutes, add a glass of sour cream and crushed or finely grated garlic. Simmer for another five minutes, add finely chopped greens to taste (you can add a sprig of rosemary) and serve.

Chicken gravy with vegetables

You will need:

  • chicken fillet,
  • two bulbs,
  • small carrot,
  • bell pepper,
  • two tomatoes,
  • tomato paste,
  • cream,
  • greens,
  • garlic.

Cut the chicken fillet into narrow strips or squares, fry in olive oil, then add chopped onions, grated carrots, bell peppers and two tomatoes (previously remove the skin from them by pouring boiling water over them). Stew for thirty minutes over low heat, add tomato paste (two or three tablespoons), mix, add sour cream, grated garlic and simmer a little more. Finely chop the greens (parsley, cilantro or dill to taste), salt and pepper.

Chicken gravy with mushrooms

You will need:

  • chicken fillet,
  • two or three bulbs
  • three hundred grams of fresh champignons,
  • sour cream
  • salt,
  • pepper.

Cut the chicken fillet into thin strips or small squares, fry in olive oil, crumble the chopped onion. After twenty to thirty minutes, add the mushrooms cut into strips, mix, salt and pepper. You can add some water. Stew for another ten minutes, add a few tablespoons of sour cream, remove from heat after five minutes and serve. (If you want a thicker sauce, you can add a couple of tablespoons of flour after frying the onion).

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