Food recipes
Roasted Chicken With Mushrooms
Roasted Chicken With Mushrooms
Ingredients:
1 chicken about 3lb (1350 g)
11 oz (300 g) fresh mushrooms of your choice
1 onion
½ cup white wine
2 tablespoons butter
Directions:
Spices:
1 tablespoon chopped dill, 2-3 sprigs rosemary, ground black pepper and salt to taste
Way of preparation:
Dry the chicken. Rub it with ground black pepper, salt and the butter. Pour 1 cup hot water
into a baking tray. Place rosemary and the chicken on it. Preheat the oven to 374°F (190°
C). Place the chicken to be baked 45 minutes. Occasionally, pour over it with the sauce of
the baking. Remove the tray from the oven. Place the chicken in a deep dish. Strain the
sauce of the roasted chicken. Cut the onion and mushrooms in slices. In a pan put the
remaining butter to melt. Add the onion and saute the mushrooms until the liquid
evaporates. Then sprinkle with pepper and salt. Pour the wine and the strained sauce of the
roasting. Let the mixture boils for 10 minutes on low heat.
Cut the roasted chicken into portions. Pour over each piece of chicken with 1-2
tablespoons of sauce. Sprinkle with dill and serve the meal warm.
Combines with:
Vegetable salads and soups cooked by recipes from the books to properly combine the
foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives
109. ROASTED CHICKEN WITH BEER
Ingredients for 6 servings:
1 chicken about 3lb (1350 g)
2-3 tablespoons butter
1 cup of beer
Spices:
1-2 teaspoons paprika ground pepper and salt to taste
Way of preparation:
Dry the chicken. Rub it from outside and inside with pepper and salt. Mix the butter with
paprika. Smear the chicken with this mixture thoroughly. Put it in a fireproof container.
Pour over it with beer and the rest of melted butter. Cover the pot with a lid or aluminum
foil. Preheat the oven to 392 F (200C). Place the chicken to be baked for 1 hour. Remove
the cover (foil) and bake the chicken for another 10 minutes. Divide the ready chicken into
portions. Pour over each portion with sauce from the baking. Serve the roasted chicken
warm.
Combines with:
Vegetable salads and soups cooked by recipes from the books to properly combine the
foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives
110. DUCK FILLET ON A PUREE OF CELERY
Ingredients for 4 servings:
4 pieces of duck magret (fillet with skin) by 250g each one
Spices:
Ingredients:
1 chicken about 3lb (1350 g)
11 oz (300 g) fresh mushrooms of your choice
1 onion
½ cup white wine
2 tablespoons butter
Directions:
Spices:
1 tablespoon chopped dill, 2-3 sprigs rosemary, ground black pepper and salt to taste
Way of preparation:
Dry the chicken. Rub it with ground black pepper, salt and the butter. Pour 1 cup hot water
into a baking tray. Place rosemary and the chicken on it. Preheat the oven to 374°F (190°
C). Place the chicken to be baked 45 minutes. Occasionally, pour over it with the sauce of
the baking. Remove the tray from the oven. Place the chicken in a deep dish. Strain the
sauce of the roasted chicken. Cut the onion and mushrooms in slices. In a pan put the
remaining butter to melt. Add the onion and saute the mushrooms until the liquid
evaporates. Then sprinkle with pepper and salt. Pour the wine and the strained sauce of the
roasting. Let the mixture boils for 10 minutes on low heat.
Cut the roasted chicken into portions. Pour over each piece of chicken with 1-2
tablespoons of sauce. Sprinkle with dill and serve the meal warm.
Combines with:
Vegetable salads and soups cooked by recipes from the books to properly combine the
foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives
109. ROASTED CHICKEN WITH BEER
Ingredients for 6 servings:
1 chicken about 3lb (1350 g)
2-3 tablespoons butter
1 cup of beer
Spices:
1-2 teaspoons paprika ground pepper and salt to taste
Way of preparation:
Dry the chicken. Rub it from outside and inside with pepper and salt. Mix the butter with
paprika. Smear the chicken with this mixture thoroughly. Put it in a fireproof container.
Pour over it with beer and the rest of melted butter. Cover the pot with a lid or aluminum
foil. Preheat the oven to 392 F (200C). Place the chicken to be baked for 1 hour. Remove
the cover (foil) and bake the chicken for another 10 minutes. Divide the ready chicken into
portions. Pour over each portion with sauce from the baking. Serve the roasted chicken
warm.
Combines with:
Vegetable salads and soups cooked by recipes from the books to properly combine the
foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives
110. DUCK FILLET ON A PUREE OF CELERY
Ingredients for 4 servings:
4 pieces of duck magret (fillet with skin) by 250g each one
Spices:
Printed from https://recipe.bluelayer.org/recipe/61557/roasted-chicken-with-mushrooms