The most delicious meat and chicken dishes. How to cook homemade chicken

We bring to your attention the top 9 chicken main course recipes. Juicy, tender, crispy, fragrant - what dish will you cook today?

Chicken skewers in the oven

Description of preparation

Chicken skewers in the oven are incredibly tender and juicy. Meat marinated in a marinade with garlic and soy sauce, strung on skewers with “accordion” and baked in the oven, looks very appetizing and aesthetically pleasing. Good luck with your cooking!

Ingredients

Chicken fillet (we recommend Petelinka) - 2 Pieces
Vegetable oil - 2 tbsp. spoons
Garlic - 2 Cloves
Sugar - 1 Art. a spoon
Coriander - 1 Art. spoon (dry or fresh)
Soy sauce - 1 tbsp. a spoon
Chilli,
salt - to taste

Servings: 4

Cooking

Soak the skewers in water for about 30 minutes. Chicken fillet cut into long narrow strips. Prepare the marinade: in a deep bowl, mix 2 tbsp. tablespoons of vegetable oil (olive or sunflower), 1 tbsp. sugar, 1 tbsp. coriander, 1 tbsp soy sauce, 2 cloves minced or finely chopped garlic, a pinch of salt and pepper to taste.
Then carefully thread the chicken fillet on skewers with an accordion and lower it into the finished marinade. We cover the whole fragrant case with a film and put it in the refrigerator to marinate for 2 hours.
After the meat has marinated, preheat the oven to 200 degrees. We put the skewers in a convenient baking dish and cook for about 20 minutes.
The shish kebab should turn out a beautiful golden color. Don't forget to flip the skewers once. Your relatives and loved ones will be pleasantly surprised by the juicy chicken kebab on the winter table.

Ingredients

Chicken wings (we recommend Petelinka) - 15 Pieces
Large tomato - 1 Piece (juicy)
Onion - 1 Piece
Red bell pepper - 1/2 piece
Greens - 2 Pieces (bunches of dill and parsley)
Coriander - 2 Pinch
Cinnamon - 2 Pinch
Soy sauce - - To taste (instead of salt)
Mayonnaise - 2-3 Art. spoons

Servings: 3

Cooking

So, wash the chicken wings well. We cut off excess skin, dry it and put it in a convenient dish. Then add finely chopped tomatoes (without skin), onions, bell peppers, greens to the wings.
Add a couple of pinches of coriander and cinnamon, a couple of tablespoons of mayonnaise and pour in soy sauce, which replaces salt. So try the marinade. It is important that it does not turn out salted or, on the contrary, lightly salted.
We mix everything well with our hands. Then cover the dishes and marinate for about 2 hours.
Then put the pickled wings on the wire rack. The coals should not be too strong, otherwise the chicken will burn quickly.
Wings cook pretty quickly. Don't forget to flip the grill so that the wings are fried on all sides. To make the meat cook faster, pierce each piece with a fork. Juicy grilled chicken is ready!

Chicken in a roasting sleeve

Ingredients

Chicken liver (we recommend Petelinka) - 300 Grams (for stuffing)
Onion - 1 piece
Egg - 1 Piece
Flour - 1 Art. a spoon
Garlic - 4 Cloves
Salt, pepper and seasoning - to taste
Baking Sleeve - 1 Piece

Servings: 5-7

Cooking

A grand event is ahead, but you don’t know how to surprise your guests? I propose classic recipe chicken in the sleeve for baking. The meat is very juicy and soft. First, prepare the liver by cutting it into small pieces. Rub the washed chicken with salt and seasoning to taste.
I cooked stuffed chicken - so it turns out much tastier. To do this, combine the chopped liver with the sauce (flour + egg), mix thoroughly and fill the chicken with the resulting mass from the inside. The flour will absorb excess moisture and the sauce will soften the filling when baking.
Place the carcass in the sleeve, if desired, you can add lemon slices - this will make the meat even spicier. The chicken is cooked in a baking sleeve for no more than 1.5 hours at a temperature of 180 degrees. After this time, take the chicken out of oven and let cool slightly, after which you can serve on a large platter.

For a side dish, you can take potatoes or vegetables, which are also perfectly baked in a sleeve or simply on a baking sheet.

Ingredients

Yeast - 11 Grams
Sugar - 1 Art. a spoon
Milk - 250 milliliters
Butter - 50 Grams
Flour - 350-400 Grams
Salt - 1 Pinch
Chicken (we recommend Petelinka) - 500 Grams
Mushrooms - 350 Grams
Bulb - 1 Piece
Soy sauce - 1 teaspoon (optional)
Pepper - 1 Pinch

Servings Per Container: 16-18

To make the dough perfect, it is better to start the yeast separately. To do this, pour them with warm (but not hot!) Milk and add sugar. Mix thoroughly and leave for a while.
In the meantime, you need to melt the butter and cool it. When the yeast has started to work, add the sifted flour, butter and a pinch of salt to it. Start kneading an elastic and soft dough.
How to make chicken and mushroom pies soft? It is important not to interrupt the dough with flour. When it is ready, cover it with a towel and leave it in a warm place for about 1 hour. This time is enough to prepare the filling.
For the filling, wash and dry the chicken, cut the fillet into small pieces.
Pour a little vegetable oil into the pan and send the chicken there. Add salt and pepper to taste. Fry until done.
Then also fry mushrooms with onions in a pan, seasoned to taste. Combine mushrooms with chicken and mix thoroughly.
When the dough has increased in volume, it must be divided into equal parts (about 16-18 pieces).
Roll each piece into a cake and put the filling in the middle.
Close the edges carefully so that the chicken and mushroom pies do not spread. Put on a baking sheet, greased with oil and let them stand for about 5-7 minutes. Then send to a preheated oven and bake until golden brown.

Minced chicken cutlets

Ingredients

Chicken fillet (we recommend Petelinka) - 700 Gram
Eggs - 2 Pieces
Starch - 2 Art. spoons
Mayonnaise - 100 Grams
Salt - to taste
Pepper - to taste

Servings: 3-4

Cooking

Defrost the fillet, if necessary, and cut into small pieces.
Let's prepare the rest of the ingredients.
Add mayonnaise, 2 tbsp. starch, eggs, salt and pepper.
Mix thoroughly and put in the refrigerator for 15-20 minutes. The longer the meat sits, the better the cutlets will turn out!
We take out and fry in vegetable oil over low heat. Stack it up and serve it to the table!

Chicken in kefir in the oven

Ingredients

Kefir - 0.5 Liter (2.5%)
Chicken thighs (we recommend Petelinka) - 3 Pieces
Potatoes - 6-7 Pieces
Garlic - 5 Cloves
Italian herbs - To taste (seasoning)
Salt - to taste
Pepper - to taste
Cherry tomatoes - 5-6 Pieces
Vegetable oil - 1 Art. a spoon

Servings: 3-4

Cooking

Let's prepare the ingredients. Rinse the chicken and pat dry with a towel. Wash and clean the garlic. Cut the washed potatoes into small pieces.
Prepare the marinade for the chicken. Pour kefir into a container, add salt, pepper, Italian herbs and finely chopped garlic. Stir and then place the chicken thighs in the marinade. We marinate 30 minutes.
Put the potatoes in a pre-greased baking dish with vegetable oil. Crush the garlic cloves with the edge of a knife and place between the potatoes.
Put the marinated chicken thighs on the potatoes.
Cut the cherry tomatoes into quarters and arrange in a baking dish between the chicken and potatoes. Drizzle the remaining marinade on top. We put in the oven for 40 minutes, the temperature is 200 degrees.

Ingredients

Chicken (we recommend Petelinka) - 1 Piece
Lemon - 1 Piece
Salt - 1 Kilogram

Servings: 4-6

Cooking

This incredibly easy salted chicken recipe only requires 3 ingredients. In addition, lemon is completely optional, and not always used. However, lemon gives additional flavor, and if you have it on hand, I recommend using it anyway.
You really need a lot of salt. It must be laid out on a baking sheet or in a baking dish and leveled with a hand or spatula. Do not worry that from such an amount of salt the dish will be too salty - this is absolutely not the case. The chicken will take exactly as much as she needs and not a gram more.
The chicken must be washed and dried thoroughly. This is quite important as wet chicken can stick to the salt. If desired, it can be cut, but it looks much more festive as a whole. Put absolutely dry chicken on salt, after placing washed and dried lemon in the middle.
Salted chicken is ready and can be sent to a well-heated oven. No additional marinades or spices are needed anymore. If desired, of course, you can grease it on top with sour cream or tomato sauce, however, thanks to salt, it will be quite juicy and tasty without additional spices.
Depending on the oven and temperature, the dish will be ready in 1-1.5 hours. Then the chicken must be carefully removed from the salt and can be served immediately.

Chicken with cheese in the oven

Ingredients

Chicken fillet (we recommend Petelinka) - 6 Pieces
Sour cream - 3 Art. spoons
Garlic - 3 Cloves
Greens - To taste (dill or parsley)
Hard cheese - 300 grams
Vegetable oil - 2 tbsp. spoons
Salt - to taste
Pepper - to taste

Servings: 6

Cooking

Rinse and dry the chicken fillet. Then cut into 2 parts, beat off with a kitchen hammer. Salt and pepper to taste.
In a heated frying pan, fry the chicken pieces in sunflower oil. Then put everything on a baking sheet.
Let's prepare the sauce. Mix sour cream, finely chopped dill and garlic in one container.
Lubricate the chicken fillet with the resulting sauce. Sprinkle grated cheese on top.
Bake in preheated oven for 30 minutes at 200 degrees.
Ready!

Ingredients

Chicken (we recommend Petelinka) - 800 Grams
Eggplant - 1 Piece 1
Tomato - 1-2 Pieces
Tomato paste - 113 Art. spoons
Garlic - 1 clove
Parsley - to taste

Servings: 4-5

Cooking

Cut the chicken into pieces, wash and dry.
Cut eggplant into small pieces.
Cut the tomatoes into pieces.
Lay layers of chicken, eggplant.
Lay the tomatoes on top.
Lay the chicken pieces over the vegetables and pour over the tomato paste diluted with water.
Put on the "baking" mode for 60 minutes.

Domestic chicken has tough meat. In any case, many housewives think so. And they are mistaken, since not all birds grown in the village are not suitable for preparing delicious dishes. Why is chicken meat tough? There are different breeds, which are conventionally divided into laying hens and broilers. So, in laying hens, and even more so in older ones, the meat is really harsh. But in broilers, and even those grown “on free bread”, it has an amazingly delicate and rich taste.

Subtleties of cooking poultry meat

Juicy chicken in the oven will turn out from a broiler carcass. It is distinguished by a rounded breast, large hips. It is ideal to choose fresh meat - its skin will be white with yellowness, and the protruding fat will be ideal whiteness.

By the way, you should not expect high fat content from poultry. Due to the fact that she is grown in the wild, walks around the yard or in the aviary, she does not have time to gain fat. Unlike broilers grown in poultry farms, where they sit all their lives in one place, without any physical activity. Therefore, poultry dishes can be considered dietary - they have fewer calories than broilers from a supermarket.

To make homemade chicken in the oven perfectly tasty, follow these rules.

The age of the bird should not be more than a year. In older hens, the meat is tough, regardless of breed. It is not necessary to clarify “how old the bird was” from the seller. Just weigh the carcass and refuse to buy if it pulls more than 1.5 kg.
Do not buy blue-skinned birds. It distinguishes the breed of laying hens, not intended for cooking.
If, nevertheless, a laying hen or an old bird fell into your hands, it should be pre-boiled for 2 hours, and only then baked. Then the dish will turn out juicy.
The right decision on how to fry a chicken or a rooster in the oven at home so that it is juicy is to use a cooking sleeve. In it, the meat is cooked, as in a pressure cooker, boils in own juice. The intensity of cooking in a sleeve is higher than in a glass dish with a lid. You can bake in foil, but make sure that holes do not form in it. Otherwise, the juice will flow out and the bird will remain dry.

Before baking the carcass, make cuts on the breast and place the pieces in them butter. Thanks to him, lean breast will become more juicy. Either insert the wings into the “pockets” cuts on the breast, or wrap them in foil, shiny side out. During the baking process, these thin parts usually burn while the thighs and breasts cook.

Cooking chicken in the sleeve

So, let's learn how to cook homemade chicken in the oven using a cooking sleeve. Together with meat, you can put potatoes or other vegetables in it, for example, tomatoes, onions, zucchini, zucchini, cauliflower. A carcass cooked with vegetables will acquire a more interesting taste. And you get a full meal for dinner, with a ready-made side dish.

You will need:

chicken - 1 carcass;
garlic - 4 cloves;
onion - 1 head;
mayonnaise - 2 tbsp. spoons;
ketchup - 2 tbsp. spoons;
salt and spices;
potatoes or other vegetables - optional.

Cooking

Rinse, remove feathers, dry the chicken carcass.
Cut the onion into small pieces, pass the garlic through a press.
Mix mayonnaise and ketchup (or tomato paste) with garlic and onion. Coat the carcass with this marinade, sprinkle with spices.
Marinate 1 hour covered.
Prepare vegetables (potato, zucchini, tomato), cut into cubes and place in the sleeve.
Lay the chicken on a pillow of vegetables, tie off the sleeve.
Place the package on a baking sheet. Put in a preheated oven for 1.5 hours, bake at 200 °.

Dishes for the celebration and for every day

Rustic chicken in the oven is suitable for everyday diet and for the holiday. In the first case, you can cook it with a cereal side dish, such as rice or buckwheat. In the second, we offer a more refined dish - baked chicken meat with an original sauce.

From the juice that is released when roasting poultry, you can make a sauce. Boil 350 ml of white wine in a saucepan, add pepper and salt, leave for 5 minutes. Add the juice from the chicken stewed in the sleeve, boil again. Separately, boil 200 ml of water, pour 2 tablespoons of sugar, lemon juice into it, mix until dissolved. Pour 250 grams of gooseberries or other sour berries, boil, grind through a sieve. Add the mass to a mixture of white wine and meat juice, mix, serve with chicken.

With rice for the whole family

This recipe for juicy chicken in the oven is suitable even for old poultry with tough meat. The dish turns out to be hearty, with a crumbly side dish, suitable for a children's table. It's better to cut it into pieces.

You will need:

rice - 100 g;
chicken - 1 carcass;
onions and carrots - 1 root crop each;
flour - 3 tbsp. spoons;
butter - 3 tbsp. spoons;
chicken broth - 200 ml;
mayonnaise - 100 g;
hard cheese - 100 g.

Cooking

Rinse and boil the rice, bring to half-cooked. Cook over low heat.
Cut the onion and carrot, fry, mix with rice.
Boil the carcass of the bird, cut into pieces.
Fry the flour, add butter, dilute with broth. When the mass boils, add mayonnaise.
Put rice with vegetables, chicken meat in a mold, pour over the sauce.
Sprinkle with cheese, put in the oven. Fry at 200 ° bake for 20 minutes.

With apples - for the holiday

A good recipe on how to bake a whole homemade chicken in the oven and get an original dish for a family celebration as in the photo.

You will need:

chicken - 1 carcass;
apples - 2 large;
garlic - 3 cloves;
broth - 200 ml;
salt and pepper;
spices - to your taste.

Cooking

Cut the carcass and "flatten" it on the cutting table. This way it will bake faster.
Grate with spices, salt, garlic inside from the outside.
Cut the apples into slices, put on a baking sheet, add the broth.
Lay the carcass skin side up.
Put in the oven for 1.5 hours. Pouring the carcass with broth, you will get a beautiful crust.

Now you know how to make chicken in the oven juicy, fast and tasty, even if it is a poultry. Try to cook it for your family!

But with the right approach, a lot of hearty and tasty dishes are obtained from the rural natural product: broth with noodles, aspic, chakhokhbili, and so on. Very tasty homemade chicken stew. If it is pre-marinated, then the meat turns out to be amazing, very tender, compares favorably in its taste to a store-bought broiler. Today we will talk about how to cook homemade chicken soft and juicy.

Total prep time: 3 hours + 2 hours marinating / Yield: 8 servings

Ingredients

domestic chicken - 1.5 kg
salt - 1.5-2 tsp.
a mixture of ground peppers - 2-3 chips.
lemon - 0.5 pcs.
large onion - 1 pc.
parsley - 0.5 bunch.
bay leaf - 1 pc.
hot water - 2-2.5 l

Cooking

To begin with, I held the chicken over the fire, removed the remnants of feathers, washed and dried. Then she cut the carcass into portions, cutting at the joints. This time I decided to leave the legs intact. If the bird is "at a serious age", then you can slightly beat off the pieces or make deep punctures in them with a knife.

She shifted the meat into a deep bowl, sprinkling the pieces with salt and ground pepper. I squeezed in half a lemon. I peeled the onion and cut it into thin half rings, squeezed it with force into a bowl with chicken so that as much juice as possible stood out. I left the bird in this form to marinate for 2 hours in the refrigerator (you can overnight). The acids found in lemon and onion will soften the meat fibers a little, and the chicken will become more tender.

After the specified time, I fried the chicken to seal the meat juices inside each piece. The meat was fried in portions, on a very hot, always dry frying pan for about 3-4 minutes on each side, without a lid, at maximum heat.

Then, in the same frying pan, the onion, which was used for pickling, was sautéed in melted fat.

Browned chicken and onions (without fat, it can be drained) were transferred to a saucepan with a thick bottom. I added bay leaf and parsley tied with a thread to make it easier to remove them from the finished broth. Pour boiling water over so that the liquid covers the contents of the pan by 2-3 centimeters.

Bring to a boil, remove the foam and simmer for 2 hours. The fire must be medium all the time, otherwise the meat simply will not cook properly. If after the specified time the meat is still tough, then you got a very old chicken, you will have to stew it for an additional 1 hour - usually this time is more than enough to make it soft and tender. Hot water can be added if necessary. In the last hour of cooking, you can add peeled and coarsely chopped potatoes to the pan, then you will immediately get a side dish. Readiness is most conveniently checked with a fork, if the meat easily moves away from the bone and is divided into fibers, then you can remove the pan from the heat.

Chicken stewed in its own juice in a saucepan is fragrant, soft and juicy. During cooking, a lot of fat will melt, which will float to the surface of the broth, it can be carefully removed with a spoon, scooping up only the top layer. On the remaining broth, you can cook very tasty soup with noodles or just serve it with a boiled egg, greens and crackers. Enjoy your meal!

Often appear on our table because they are very tasty, inexpensive and healthy. Therefore, we want to tell you how tasty and unusual to cook chicken.

Chicken fillet in openwork

This dish is prepared very quickly and can decorate even festive table. Read how delicious and unusual to cook chicken with potatoes.

Grate 100 grams of hard cheese on a fine grater and mix with one bunch of chopped greens (parsley).
Process two large chicken breasts, free them from the skin, cut into thin strips and fry in a dry frying pan for a couple of minutes. Don't forget to salt and pepper first.
Peel six medium potatoes and grate them on a coarse grater. Squeeze out excess juice, add one egg, two tablespoons of flour and salt to taste. Mix thoroughly.
Heat a frying pan on the stove, pour enough vegetable oil to cover the bottom, and then lay the prepared potatoes in an even layer. To make a beautiful "pancake", press and level it with a spatula.
After a couple of minutes, when the potatoes are browned on one side, turn it over. After that, put it on one side and sprinkle it with grated cheese.
When a few more minutes pass and the cheese begins to melt, cover the filling with the other half of the pancake.

Fry the "openwork" chicken again on both sides, and then immediately serve it to the table with a salad of fresh vegetables.

How to cook chicken tasty and unusual (with photo)

In this recipe, you will be surprised not only by the original approach, but also by the simplicity of its implementation. Prepare this dish for your guests and surprise them with this delicious dish. How to cook chicken tasty and unusual? Read the recipe below.

Heat a frying pan without oil on the fire, pour one tablespoon of sugar and one tablespoon of salt into it. Cook this kind of caramel until brown, remembering to stir it constantly.
Pour a glass of water into the pan and cook until the sugar and salt are completely dissolved in it.
Grate ten with garlic and pour over each piece with the resulting mass.

Put the chicken on a baking sheet and bake it there for half an hour.

How delicious and unusual to cook a whole chicken

Crispy chicken with a beautiful crust and spicy taste will impress your guests. I would like to note that it is prepared along with a side dish in a very short time. How to cook chicken tasty and unusually whole:

Take a whole chicken (about 1200 grams), wash it, cut off the tail and dry it with a towel.
After that, put it on the breast and press with your hands until a characteristic crunch. This is necessary so that the chicken is completely placed on the baking sheet and does not burn.
Rub the chicken inside and out with salt and pepper. With a silicone spatula, lift the skin over the breast and thighs.
Mix 50 grams of butter with half a teaspoon of garlic powder and spread it under the skin. Melt the remaining oil from this procedure.
Mince two cloves of garlic, half an onion and half a lemon. Apply products to the inside of the bird.
1 carrot, 1 small zucchini, 2 red onions, and a few potatoes, washed, peeled, coarsely chopped, then watered olive oil, mix with salt and ground pepper.
Put the chicken in a baking dish, after tying its legs, and brush it with vegetable oil. Arrange vegetables around, pour in some vegetable broth and add rosemary to taste.

Cover the pan with the bird and garnish with foil and bake in the preheated oven for one hour. When the specified time has passed, remove the foil, grease the chicken with broth and cook it for another half an hour, lowering the heating temperature. Serve the finished dish to the table along with herbs and fresh vegetables, pouring lemon juice over it.

original julienne

How to cook chicken tasty and unusual? If you love julienne, then pay attention to this recipe. Instead of cocotte buns, we will use white bread buns, removing the crumb and cutting off the top of them. Recipe of dish:

Boil the leg in salt water, removing the skin from it. After that, separate the meat from the bones and chop it with a knife.
Free two onions from the husk, finely chop and fry in vegetable oil until golden brown.
400 grams fresh mushrooms(you can take champignons or oyster mushrooms) cut arbitrarily and send to the pan. Cook them until the liquid has completely evaporated.
Put the prepared chicken, salt, pepper and 200 grams of sour cream to the mushrooms. Simmer everything together for a quarter of an hour.
At this time, prepare the buns (five or six pieces) - cut off the tops of them and remove the crumb.

Fill the bread with the filling, sprinkle it with grated cheese and send it to bake in the oven until golden brown.

"Velvet" chicken

Housewives often complain that a healthy diet chicken breast often turns out dry and not very tasty. However, thanks to this recipe, you can please your loved ones with delicious and juicy dish. How to cook chicken tasty and unusual in a pan:

First, prepare the marinade - whisk one protein with a whisk, add a tablespoon of starch, a tablespoon of rice or apple cider vinegar and half a teaspoon of salt. Mix the ingredients thoroughly.
Cut two chicken breasts into small pieces, fill them with marinade, cover with cling film and refrigerate for half an hour.
Pour two liters of water and a spoonful of vegetable oil into the pan. After that, put it on the fire and bring to a boil.
When the specified time has passed, transfer the chicken to the pan, removing excess marinade. Boil it for one minute and then take it out.
Peel and then mince one onion and two cloves of garlic. 200 grams Chinese cabbage cut into cubes.
Mix four tablespoons of soy sauce with a spoonful of balsamic vinegar, a tablespoon of honey and half a spoonful of vegetable oil. Mix the ingredients and add black pepper to taste.
Preheat the pan (it is better to use a wok), add a little sunflower oil and fry the onion in it. Then add garlic and cabbage to it, and fry everything together for three minutes.
Pour the sauce over the vegetables, and when it boils, add the chicken.

Delicious and juicy chicken will be ready in 10 minutes. It remains to arrange it on plates, sprinkle with soy sauce and serve.

Chicken casserole with cottage cheese

How delicious and unusual to cook chicken for family dinner? Recipe in front of you original dish which differs in juiciness and gentle taste. To prepare it, you will need:

Grind with a meat grinder 600 grams of chicken fillet.
Dice two medium onions and fry them in vegetable oil.
Mix two yolks with 50 grams of vegetable oil.
Combine the prepared products, add 200 grams of cottage cheese, chopped herbs, one and a half tablespoons of starch, salt and ground pepper to them.
Beat the egg whites until stiff and gradually add them to the rest of the ingredients.
Pour the mixture into a baking dish and sprinkle with grated cheese.

Cook the casserole in the oven for half an hour, and before serving, decorate it with fresh herbs.

Casserole "Festive" of chicken and pineapple

If you want to surprise your guests, then try to cook a delicious dish according to our recipe. How delicious and unusual to cook chicken with potatoes in the oven:

Cut 800 grams of chicken fillet into medallions, and then marinate in your favorite spices and mayonnaise.
After an hour, remove the chicken from the refrigerator and beat each piece with a kitchen mallet.
Grease a baking dish with oil, and lay half of the prepared meat in an even layer on its bottom.
For the second layer of the casserole, use chopped onion in half rings, for the third ring of tomato, and for the fourth, 150 grams of fried champignons. Salt and pepper each layer to taste, grease with mayonnaise.
In the next layer, lay out the potatoes cut into rings, put the second part of the meat on it, and at the end - slices of pineapple.
Garnish the dish with thinly sliced bell pepper and put it in the oven for 40 minutes.

Before the end of cooking, sprinkle the casserole with cheese and chopped herbs.

Chicken with sour cream in a slow cooker

Cut two chicken fillets into small cubes.
Similarly, chop two peeled onions.
Peel and finely chop four potatoes.
Beat two eggs with a fork, add a glass of sour cream and two tablespoons of sifted white flour to them.
Mix the prepared products with the filling, and then send the resulting mixture to the multicooker bowl.
Sprinkle the future casserole with grated cheese, and then set the "Baking" mode for 50 minutes.

Cut the finished dish into portions and serve.

Chicken up your sleeve

If you want to surprise your family with a delicious dinner, then try baking a whole bird in the oven. How to cook chicken tasty and unusual in the oven in the sleeve, read below.

Process a carcass weighing one and a half kilograms, rub it inside and out with salt, chopped garlic and ground pepper.
Drizzle chicken with olive oil and then rub with sour cream.
Put it in a baking bag and send it to a preheated oven. Don't forget to make a few holes in the package first.
After an hour, cut the bag, grease the chicken with the secreted juice and bake it until golden brown.

After a quarter of an hour, a fragrant and tasty dish can be served at the table.

in garlic sauce

The secret of this a simple dish is in the marinade. It is thanks to him that the appetizer is juicy and fragrant. The recipe for the dish is simple.

In a large bowl, mix four tablespoons of soy sauce, a spoonful of honey, minced ginger root (small piece), three cloves of garlic, salt, ground pepper, a pinch of dried basil, and a couple of tablespoons of vegetable oil.
Cut the wings at the joints and soak them in the marinade for several hours.
Spread the wings on a baking sheet, and then place them in a preheated oven for half an hour.

During cooking, pour the remaining marinade over the chicken, and if it is not enough, you can use the juice that stands out.

Conclusion

We hope you enjoy our recipes. Now you know how delicious and unusual to cook chicken, which means that you will more often please your family with new tastes.

Second courses of chicken. Dozens of recipes for cooking second courses of chicken: fried, baked, in cutlets. Some recipes are easy, some require skill.

There are 655 recipes in the "Chicken Dishes" section

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For chicken skewers on kefir, both meat on the bone and fillet are suitable. I like chicken thigh skewers. The meat is juicy, with fat, not at all dry. For the marinade kefir is suitable any fat. You can add spices to your liking. P...

Chicken with cabidela rice

There are such national delicacies that are difficult to taste the first time. Some even find it difficult to dare to try. In Portugal, there is Cabidela rice, one of the oldest Portuguese recipes. The chicken is stewed with onions and rice, and then...

Chicken with potatoes in the oven

If you need to cook quickly hearty lunch immediately for the whole family, then the recipe for chicken and potatoes in the oven is your option. It is only necessary to cut the peeled potatoes into cubes and put them on a baking sheet along with the chicken chopped into pieces, previously ...

Stewed chicken fillet with forest mushrooms and green adjika

Frozen mushrooms, mushrooms, mushrooms are an excellent product from which you can cook a lot of delicious things. We offer a simple recipe for stewed forest mushrooms with chicken fillet. The highlight of the dish is ready-made green adjika, in which the meat is pre-marinated. ...

How to tie a bird carcass with twine

Before smoking and baking, it is advisable to tie the carcass of a bird (chicken, duck or goose) with twine. Tying with twine not only contributes to uniform cooking of meat, it will retain the shape of the carcass, and will not give a chance to an already smoked bird when the meat fibers become...

Chicken breasts with cheese

Chicken breast pockets with cheese - a simple recipe meat dish, which can become a table decoration. Chicken breast belongs to dietary meat, so you should not weight it with fry. Bake the breast fillet in the oven, and so that the meat does not dry out from ...

How to smoke a chicken

We have a homemade smokehouse, so now we will share proven smoking recipes. Before smoking, the chicken must be well salted, and this is done in several ways. Let's start with the simplest - dry salting. Then we send the chicken...

Stuffed chicken thighs "Shoes"

Appetizing "shoes" of chicken thighs look unusual on the dining table. A browned bacon edging not only holds its shape, but also dilutes the flavor range with its inherent fat. The “shoes” are stuffed with a cheese-egg mixture with garlic...

Roast chicken with quince in Central Asian style

Quince is a very interesting and healthy autumn fruit rich in pectin. In Central Asia, it is eaten fresh, baked, steamed, added to pilaf and roasts. We will stew chicken with quince. I took the thigh meat with the bone. If for this recipe you take k...

Teriyaki chicken

Today we will cook such a chicken in 15 minutes using ready-made teriyaki sauce. The longest thing here is to prepare the garlic and chop it. This sauce is sold in packages, it is Russian-made and is quite inexpensive. The recipe is on the package....

Chicken stew with pumpkin and African peanuts

African women prepare chicken stew with pumpkin and peanuts for an evening meal. The dish is tasty and very satisfying. Despite the huge amount of garlic and ginger, they do not sound like in Asian cuisine, but more subdued. As a side dish to m...

Chicken terrine

In a chicken terrine prepared according to this recipe, juicy pieces of meat from chicken thighs intertwined in a marble pattern, frozen under the influence of jelly. A large amount of spices and garlic gave the baked terrine an excellent taste, while maintaining its juicy...