There was also olive oil in the original recipe, I didn't use it anymore because the chicken was greasy and I separated a little fat from it.
Over the well-washed chicken, sprinkle salt and pepper and rub it well on all sides.
We put it in a heat-resistant dish with the grease that we separated, without melting it, it will melt in the oven.
If it is commercially available chicken, add olive oil.
Preheat the oven to 190 degrees and put the dish in the oven for 20 minutes until the chicken is well browned, turning it on all sides.
Remove the chicken and remove all the fat, then add the milk, a little dried and crushed sage, lemon peel, cinnamon stick and unclean garlic, just remove the ends.
Sprinkle a little more salt, if the chicken has not taken enough, put the chicken back in the bowl and put the dish back in the oven for 45 minutes, taking care that from time to time to turn the chicken from side to side if the dish allows us , or if not, sprinkle it from time to time with the sauce from the bowl.
I covered the vessel with a lid, but not hermetically.
It came out, tasty and tender, and the sauce was very fragrant from cinnamon and lemon.
I served the chicken with potatoes in the oven, which I sprinkled with a little sauce.
Unfortunately, I don't have too many pictures, I really don't like how they come out in this dark weather.
Put in the oven marinated in milk beaten with garlic
A combination you don't hear too often & # 8211 whipped milk and chicken. And it's a shame. Because combining these two foods is one of the most delicious and healthy main dishes you will ever taste! Baked chicken marinated in garlic beaten milk & # 8211 a simple recipe with a spectacular look that anyone, even the most inexperienced chefs, will complete successfully and with a minimum of effort!
Combine the whipped milk (or skimmed milk, I use it more often, I must admit) with the crushed garlic, the finely chopped parsley (if you don't find the fresh one that goes well and the dried one) salt and pepper in a bowl and mix well.
Put the chicken hammers in a bag (if you have one with a & # 8222 zipper & # 8221, it's more than perfect because you'll have to close it tightly), pour the marinade over and shake well to distribute evenly. Remove as much air from the bag as possible, close it tightly and refrigerate for 24 hours.
- Yeah Al that sounds pretty crap to me, Looks like marinade & # 8211 is going to last that long if you want to get the flavor to its full potential, of course.
After the marinating time has elapsed, preheat the oven and pour the entire contents of the bag into a large tray. Bake for 30-45 minutes (depending on your oven, of course).
I've been following your blog for a while, but I haven't commented yet.
Judging by the photos, I would put more boiled eggs in the chicken drumstick. It was true that my eggs were cooked anyway.
I don't kill myself for lamb either, if I can choose - I choose chicken chicken. Last year I made chicken drob according to Laura Laurențiu's recipe, that drob also has a dough crust, a miracle came out! I also like your recipe, anyway I also eat (a lot) bread, it seems easier to make without the dough crust.
Congratulations for your beautiful blog full of very tasty and extremely well explained recipes!
Sanda Turner (living in the USA)
Thanks, Sanda! :)
I also really like eggs, and the edges of the liver (ie the egg-free parts) seem a bit inaccurate. But, in the case of the drob recipe, I said that it is best to be "temperate", thinking that there are variants of the recipe that do not use eggs at all. I'm not absolutely sure, but I have the impression that the traditional drob recipe wouldn't even have boiled eggs.
It's not a bad version of the dough with that dough crust, but usually I prefer the simplest version of each recipe and I don't get complicated unless it's really worth the effort.
I find it interesting that while writing my message, I was watching & quotMystic River & quot on TCM (Turner Classic Movies) :)
I have to stop by your place less and less, I don't know how the one in my belly will cope with the cravings
I didn't know that now you crave for two: D Easy task!
God forbid, I have no choice but to do it, my belly asks and asks. :)
If he doesn't stop asking, you have to give him a little free rein. :)
VERY GOOD IDEA, MUST BE TRIED.
My balls are already flowing only when I see such food last year I ate lamb from the lamb book, and I can say that it was more than good.
I wonder if there is a contest where he cooks only this food, I am more than curious.
I haven't heard of a contest where to choose the best drob or the best lamb recipe, but that doesn't mean there isn't such a thing :) Until another one, it seems that the lamb is already starting to be considered a kind of delicacy by the Romanians, so probably the recipe for chicken fillet will end up being prepared more and more often. In a way, it's like a sin.
It will be very good, clearly on the Easter table and not only from now on.
And next to the drob will be Easter, you should know that I haven't forgotten the promised recipe)
You don't have to thank me, it will definitely make me happy to eat the finished product of the recipe: D
I already put the pictures on Facebook, I made 2 trays and it turned out perfectly good, but next to it I also put 2 beautiful cakes (it's the first time in my life when I make cakes) and I can say that they came out well. proud of me.
Well, you also have something to be proud of, Mioara) Congratulations on your successes and Happy Easter!
I have it in the oven now. we are waiting.
I hope the hell was worth the wait :)
Worth the wait? It came out MINUNAAAT. Thanks for the recipe!
With pleasure, I'm glad you liked the drob - for Easter we can't really afford to miss the recipes specific to the holiday.
You never cease to amaze me with the detailed style of the recipes.
We went to Bulgaria for Easter and the devil was missing there as a result, today at 7 a.m. we are looking for the recipe on your blog!
I used to do drob, but you know how it is. I got infected with this site. )
But I didn't put pipettes and hearts, but a little chicken breast (I have a bit of stress compared to commercial pipettes.) I don't have a cake tray (after 15 years of marriage, I hope to buy one!), But I baked drobb in something else and it was very OK: thin, elegant, delicious.
I also took pictures of him.
But I don't know how I could show them to you.
Tomorrow at the beach. B-)
You could show me the pictures of the devil on fb, I think that's the simplest. It wouldn't have occurred to me to put chicken breasts instead of pipettes and hearts, but maybe that's because I didn't have to look for an alternative.
You should still buy a cake tray, you can use it not only for drob, but also to prepare the cake recipe that I have already published on the blog)
I've already started going to the beach (actually, I took a break for a few days because I got a little fried), and the sea seems to be warming up every day: D But I'm not going to I let this influence my activity on the blog and I will continue to publish recipes maybe even more detailed :))
Method of preparation
The whole well-washed chicken is seasoned with salt and pepper and then fried on all sides in butter mixed with olive oil. We turn it on all sides to be evenly fried.
Then remove the chicken and put it in a heat-resistant dish - I put it in the Romanian bowl - and the rest of the butter and oil is poured over the chicken, in the bowl. Add the other spices over the chicken and finally the milk.
Put the dish in the preheated oven at 190 degrees (5th step) and let it bake for about an hour and a half, not forgetting to sprinkle from time to time with the sauce from the bowl.
Lemon peel will make the milk stick, resulting in a wonderful sauce.
The meat is served with spinach, steamed vegetables or mashed potatoes.
I got the recipe from a Jamie Oliver cookbook. savuros!
Chicken with peas in milk sauce
In a saucepan put 2 tablespoons of oil in which to cook finely chopped onion and then add
Chicken liver in milk sauce
I put the liver and butter in a pan and sprinkled freshly ground red pepper.
Chicken in Milk A by Jamie Oliver
Fry the chicken in the oil mixture and 50 g of hot butter until nicely browned on both sides. The meat does not have to be done, but just browned nicely (about 8-10 min).
Remove from the pan directly to a heat-resistant dish.
Season the meat with salt and pepper to taste, then add the milk, lemon juice and sprinkle with crushed garlic and sage.
Spread the rest of the diced butter evenly over the meat.
Put in the hot oven, for about 60-90 minutes, at 190 degrees or until the meat is done, nicely browned and the sauce is low.
During this time, sprinkle the chicken with the juice from the pan from time to time and turn the meat over at least once.
Serve hot, serving meat sprinkled with sauce and sprinkled with green parsley (optional), plain or with a salad of vegetables and / or your favorite garnish.
Chicken & icircn milk: a tender and tasty delicacy
Chicken in milk is rich in protein, but has very few calories. We advise you to eat chicken with a rich salad, so as not to exceed the recommended calories at a meal. At the same time, this recipe is very good for people who exercise a lot and need food to help restore muscle mass.
Fats: 30 g, of which 8.3 g saturated fat
Protein: 35 g
Carbohydrates: 5.9 g
Sugars: 4.4 g
- a whole chicken, one and a half kilograms (we recommend using a country chicken for a healthier dish)
- salt and pepper to taste
- olive oil
- half a cinnamon stick
- a sage m & acircna
- peel from two blades
- 10 cloves of garlic, not peeled
- 600 ml milk.
Method of preparation:
1. Preheat the oven to 190 degrees Celsius and take a heat-resistant dish to put the chicken on (enough to keep it cool). Season the chicken to taste and fry it in oil on all sides to get a uniform, golden color.
2. Remove the chicken from the oven, place it in a pan and discard the oil, without cleaning the dish. Thus, the intense taste of fried chicken will flavor the milk sauce and & icirci will give an absolutely divine taste.
3. Put the chicken back in the bowl you fried, add the rest of the ingredients and let it cook in the oven for an hour and a half. From the bottom, open the oven and pour the sauce from the bowl over the chicken, using a spoon. Thus, the chicken does not dry out, but becomes very fragile. Lemon & acircie peel will give a special consistency to the sauce, without affecting the taste.
4. After the cooking time has elapsed, remove the chicken and serve immediately. Go great with fresh spinach salad or with this delicious raw pumpkin salad recipe with garlic and citronette sauce!
Try this recipe too chicken & icircn milk and you'll be convinced that Jamie Oliver's recipes are flawless!
Put in milk à la Jamie Oliver
Jamie Oliver's chicken in milk is the tastiest chicken steak and is very easy to make. Here is the recipe of the famous Chef:
- 1 chicken
- sea salt
- ground black pepper
- olive oil
- 1/2 cinnamon stick
- 1 hand sage leaves
- grated peel of 2 lemons
- 10 cloves of garlic with peel
- 500 ml of milk
1. Heat the oven to about 190 degrees.
2. Season the chicken well and lightly fry in olive oil, turning it on all sides until golden. Ideally, use a container only slightly larger than the chicken.
3. After frying, remove the chicken to a plate. Discard the oil from the container, but it should not be washed.
4. Put the chicken back in the pot and add the rest of the ingredients. Place in the oven for an hour and a half. From time to time, sprinkle the chicken with the sauce from the pot. Lemon peel should "cut" the milk, turning it into a delicious sauce.
5. To serve, cut the chicken on plates and sprinkle with plenty of sauce. It can be served with mashed potatoes, salads, pan-fried vegetables, etc.