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Chicken steak in wine and sage sauce

Chicken steak in wine and sage sauce

Marinate the sliced ​​meat in a mixture of palm oil (or fat), salt and spices. hold for an hour if possible.

Put the olive oil in the pan and place the slices of meat. Bake for 30 minutes at 200 degrees.

Meanwhile, prepare the sauce. Put the melted butter in the pan, add the wine and then sauté the chopped sage. It takes two to three minutes to boil, lightly salt and then pour into the pan over the steak.

Keep the steak until it browns nicely ... it stayed with me for about an hour and 20 minutes. Grease from time to time with the sauce from the pan.

Serve as desired ... I had the creamy spinach garnish with garlic.


Dragos Serban

You can use the whole chicken, or just the chops, as I did. The copans are grown, breaded with garlic, sprinkled with sage, rosemary and a little thyme, salted and kept in red wine for a few hours.

Place in a greased pan (I chose goose fat) and place a nice layer of green garlic and green onions on top. You can also put carrot slices and celery cubes.

Keep on high heat for five to ten minutes, then simmer. Meanwhile, the red wine in which the cups were kept is mixed on a stove with two & # 8211 three tomatoes peeled and chopped and a tablespoon of flour, until the sauce takes on the consistency of a sour cream. Sprinkle the tops of the pan with this sauce, and leave it in the oven for another ten minutes.

The steak is served with a lot of parsley on top and a few sprigs of onion and garlic next to it. Those who prefer spices can put in the tomato sauce and wine and a hot pepper, or paprika.

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This entry was posted on April 21, 2009 at 9:13 am and is filed under Serban's kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


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Pork ingredient the tray:

  • 1 kg pork (neck, muscles, chop)
  • 1/2 kg of potatoes
  • 200 ml tomato juice / broth
  • 250 ml of semi-dry red wine
  • 100 ml water
  • 1 clove of garlic
  • 1/2 green hot pepper
  • 3-4 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 50 ml oil


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Preparation Chicken chops in wine sauce with vegetables

Peel the skins (preferably), cut in half (hammer + pulp, if desired) and place in a tray. We clean the vegetables, wash them well, and cut them into small pieces and put them on the thighs and between them. Put 2 glasses of water and put in the oven. When it is almost ready, put the glass of wine and let it drop. It is ready when the vegetables and thighs are penetrated. Put the meat on the plate with the vegetables.

Try this video recipe too


CHICKEN LEGS WITH SALVIE AND MUSHROOMS SAUCE

For chicken legs with sage and mushroom sauce you only need a few ingredients that are prepared very quickly and easily but, especially, without too much trouble on the kitchen table.

You will definitely get a successful meal with a fine flavor complemented by a glass of Cotnari Fat that I advise you to taste with.

ingredients:

  • 450 gr. chicken legs
  • 350 gr. mushrooms
  • 30 ml. White wine
  • 250 ml. cooking cream
  • 2 cloves of garlic
  • 3-4 sage leaves
  • salt pepper

While the seasonings are browned, seasoned with a little salt and put them in a pan with 3-4 tablespoons of olive oil, cut some of the mushroom stalks and wash them very quickly with a toothbrush without removing the skin from the top, especially since I chose today for the sauce a combination of white and brown Champignon mushrooms.

I put the minced sage and garlic over the thighs and let them taste for 2-3 minutes.

When they have caught a crispy crust and copper, take them out on a separate plate and cover them with aluminum foil to keep them warm, then turn the mushrooms cut into the most generous pieces in the same pan. Sprinkle a little salt and let them simmer until all the water left evaporates.

It's time to add the wine that I let the mushrooms flavor so that all the alcohol evaporates, then pour in the prepared cream while stirring constantly with the heat from the stove to a minimum.

I wait for the sauce to drop and thicken for a few minutes, season it and hurry to place it next to the "rested" thighs that can't wait to be enjoyed on the plate on the table.


Cold chicken steak

A tasty steak recipe from: chicken, liquid cream, mushrooms, onions, eggs, flour, spices, olive oil, butter, oil, lemon, bay leaves, rosemary, sage, thyme.

Ingredient:

  • 8 pcs. chicken meat
  • 300 ml liquid cream
  • 300 g mushrooms
  • 5 large onions
  • 2 eggs
  • 1 tablespoon flour
  • 2 tablespoons spices for chicken steak
  • 2 tablespoons olive oil
  • 50 g butter
  • 100 ml oil
  • 1 lemon
  • 2 bay leaves
  • a few sprigs of rosemary
  • sage
  • thyme

Method of preparation:

Salt and pepper the pieces of meat, then pass them through the flour. Brown the chicken pieces in butter and olive oil. Put them in another bowl on the fire, add the spices for the chicken steak and pour hot water to cover the meat. Bring to the boil, add the spices, cover the pot and simmer for 15 minutes. Add onion and simmer for another 20 minutes.

Saute the mushrooms in 100 ml of oil. Put the meat with the onion in the bowl in which you hardened the mushrooms. Strain the sauce in which the meat was boiled and leave it on the fire until there are 400 ml left.

Pour the lemon juice, 150 ml of cream into a bowl and add the egg whites. Beat the mixture well and add 100 ml of hot sauce.

Add the remaining sauce and leave on the fire, stirring until it is thick. Leave in the fridge for 12 hours. Mix the sauce with the remaining cream and pour over the steak.


Aromatic chicken steak

Ingredients needed for chicken flavored steak:

  • 10 chicken legs
  • 1 glass of dry white wine
  • 100 ml of olive oil
  • 3 tablespoons horseradish mustard
  • thyme
  • hot paprika smoked
  • 1 teaspoon spice
  • salt and pepper

How to prepare aromatic chicken steak:

Wash the meat, grease it well with mustard and leave it to cool for 2 hours.
Then place it in a pan, pour the oil and wine, sprinkle the spices to taste and put everything in the oven for 40-45 minutes.

After the meat is nicely browned, take out the pieces on a plate and serve with a glass of white wine and Coleslaw Salad.


This is one of the best duck recipes I have ever made. By cooking the steak over low heat in the oven, you will see that the skin becomes very crispy, the meat is tender and fantastically flavorful, and a large amount of fat melts (you can keep it in the fridge or freezer to later brown the potatoes).

Preheat the oven to 180 ° C / stage 4 on the gas one. Season the ducks abundantly, both indoors and outdoors. Using a large grater, grate half of the ginger and rhubarb, then mix them in a bowl with half the sage and all the garlic and onion. Fill the cavities of the two ducks with the mixture. Put the birds in a pan and keep in the oven for 1 hour, then reduce the temperature to 150 ° C / stage 2 to the gas and cook for another 1 1/2 hours, until the meat becomes crispy and tender. While the meat is in the oven, it is necessary to drain the fat from the pan into a bowl about three times - it will result in a transparent fat, which you can use to brown the vegetables. Duck meat is ready when the skin is crispy and the bones of the thighs come off easily.

Once done, leave the duck on a lightly heated plate while you prepare the sauce. Drain all remaining fat into the pan and transfer the filling and sauce from the duck cavities. heat the pan over low heat, add the wine and peel off the tasty leftovers from the bottom of the pan. The mixture is flammable, so keep your eyes out. Add the base soup to the pan and let the sauce drop until you get a taste and

a good consistency. Pass the composition through a large sieve. With a knife, detach the duck breast from the bone and remove the bones from the thighs by hand. Portion the meat on plates. Finally, finely chop the remaining ginger and fry it in a non-stick pan in a little hot oil. When it starts to brown, add the remaining diced rhubarb and the remaining sage, then mix everything. Keep on the fire until the composition is crispy, then sprinkle it over the duck meat on the plates and sprinkle everything with the sauce you have strained.