How to make chicken gravy. Chicken stew with gravy - an easy recipe

March 21, 2020 Maria Home page » Main courses » Poultry dishes Views: 14117

The chicken gravy in this recipe is the simplest thing even for completely armless individuals. I am describing a basic cooking algorithm, not complicated by seasonings and additional flavoring ingredients, but do not deny yourself anything and if you want to complicate the chicken gravy, do it and have fun!

For this gravy, I usually use chicken thigh meat along with the skin. You know, they sell things like boneless chicken legs. But in principle, you can also use a regular chicken thigh with a bone, there’s nothing terrible about it.

I don’t like to use chicken fillet or chicken breast in gravy, because I cook it without oil, and in general, lean white meat for gravy is somehow not great (at least, it doesn’t taste good to me, although it is tolerable if the gravy is complicated, for example, mushrooms).

The quantity of products is indicated for approximately 3-4 servings.

Minced meat balls with gravy in the oven

We will need: a meat grinder and a baking sheet with a high side.

List of ingredients

Cooking steps

1. Soak the loaf in water for 10 minutes.
2. Squeeze the water out of the bread and grind it with the minced meat in a meat grinder.
3. Beat in the eggs, add salt and pepper mixture and mix.
4. Lightly beat the minced meat in a bowl.
5. Form round balls with your hands and place on a baking sheet.
6. Lubricate each piece with sunflower oil.
7. Place in the oven (180 degrees; 20 minutes).
8. We cut mushrooms and onions.
9. Fry the onion in butter for 2 minutes.
10. Add mushrooms to the onions and fry for another 4 minutes.
11. Pour in the cream, add flour, salt, and pepper mixture.
12. Stir and let it boil.
13. Cook for 5 minutes.
14. Take the meatballs out of the oven and pour in the gravy.
15. Place back in the oven for half an hour.
16. You can serve these meatballs with any side dish and vegetable salads.

Video

Goulash is a national Hungarian thick soup, which was originally prepared by shepherds over a fire in pots of beef, sweet peppers, potatoes and onions. In Russia, the dish has undergone changes; potatoes were excluded from the recipe, supplemented with other vegetables and prepared from pork, lamb, beef and poultry.

Chicken fillet goulash with gravy turns out especially quickly. For taste we add onions to the dish, for color with sweet paprika and tomato paste, for thickness we add flour. Any side dishes made from legumes, pasta, cereals and vegetables are suitable for tender pieces of meat with gravy.

Diet chicken cutlets

These cutlets, as we have already said, are suitable not only for those who are watching their figure or on a diet, they can be eaten just like that, because they are incredibly tasty and unusual.

How much time - 45 minutes.

What is the calorie content - 114 calories.

How to cook:

1. The zucchini needs to be washed, peeled, cut off the stalk and removed all the seeds. If it is a young fruit, then you can use both the peel and the seeds (they are practically absent in this case). The vegetable needs to be grated;
2. Use your hands to squeeze out the juice from the grated mass;
3. The already dry pulp needs to be mixed with the minced meat; it is better to do this also with your hands for more uniform mixing;
4. Add cottage cheese to the mixture. If it is a single piece, you can grind it in your hands or using a grater into smaller grains. You should not expect complete dissolution;
5. Add starch and beat in the egg. Mix the mass very thoroughly;
6. Peel the husks from the garlic, pass it through the press directly to the meat;
7. Wash the dill, separate the large branches, finely chop the rest of the greens and also add to the minced meat;
8. Season the mixture with spices and mix thoroughly with your hands again. The consistency should be quite soft;
9. The baking sheet should be covered with foil over the entire surface;
10. Wet your hands in cold water and roll them into equal balls. They need to be laid out on the foil at an equal distance. The best size for balls is up to about 2.5 cm in thickness. Your hands need to be wetted every time so that the minced meat does not stick to your palms;
11. Preheat the oven to 180 Celsius and only then place the form with cutlets in it;
12. Bake for about 35 minutes, periodically you can unfold the baking sheet for an even result, especially if the oven heats less on one side;
13. After the time has passed, you need to turn off the oven and leave the cutlets in it for another 15 minutes so that they are finished baking and do not lose their juice;
14. The resulting cutlets can be served immediately; they should have a pleasant light brown color.

Tip: you can serve it with a fresh vegetable salad topped with, for example, yogurt.

Meatballs in tomato sauce. Cooking method

Simply preparing with photos will help you quickly master the preparation of the dish.

1. First of all, you should prepare the minced meat for the meatballs. To do this, you need to grind white bread, onions (2 pieces) and minced meat through a meat grinder. You also need to add black pepper, salt and egg to the meat mass. All ingredients should be mixed thoroughly.
2. Then you need to fry the onions, carrots, tomatoes and tomato paste over moderate heat.
3. After this, you need to form the minced meat into balls. Then they should be lightly fried in sunflower oil.
4. Now you need to transfer the frying vegetables into a deep saucepan or saucepan, add water, sour cream, flour and mix everything thoroughly to prevent the appearance of lumps. Next, let the gravy boil. After this, you need to place the fried meatballs in it and simmer them over moderate heat for about fifteen minutes.

Meatballs with gravy are ready! They go well with any side dish.

In Chinese

And again our favorite ethnic recipes. Chinese cuisine successfully competes with Japanese cuisine in popularity, ranking, perhaps, equally highly. Chicken sauce for pasta, in accordance with the culinary rules of the Celestial Empire, is quite troublesome to prepare, but will delight you with its taste. The chef's manipulation algorithm is as follows.

1. Prepare the marinade: add soy sauce, sesame oil and lemon juice. The first two components are taken in the volume of one spoon, the last - twice as much. Add a spoonful of sugar here and mix the marinade until smooth.
2. Large chicken fillet is cut into cubes and immersed in the marinade. It should lie in it for half an hour, and in the cold.
3. At the same time, prepare the sauce, traditional for Chinese dishes: stir in a quarter glass of water sesame seeds, chili sauce, soy sauce - one spoon each, honey, tomato paste - two spoons each, lemon juice - three spoons, ground red hot pepper - at your discretion. The sauce is placed on the fire until it boils.
4. In a bowl, combine two tablespoons of flour with a spoonful of cornstarch, half a spoonful of salt and a quarter of pepper. Chicken pieces are rolled in this mixture and fried until crispy.

The resulting sticks are immersed in sweet and sour sauce for a couple of minutes and immediately removed from the stove. Pasta is laid out on plates; Chinese chicken gravy is spread on top.

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Bechamel sauce: original French recipe

This sauce is a universal base for preparing many other popular gravies; moreover, it is ideal for pouring over ready-made hot treats and snacks, as well as for stewing and baking vegetable, fish and meat dishes. It is very easy to prepare:

• In a saucepan, melt 40 g of high-quality butter and mix it with 40 grams of premium flour. This mixture is called a “roux,” and its roast can be anything from pale beige to deep caramel.
• When the “roux” is fried enough, we begin to pour milk (0.5 l) into the container in a small stream, actively stirring the composition with a wooden spatula so that the liquid mixes well with the “roux” and lumps do not form. It is advisable to use full-fat homemade milk, so the sauce will taste creamier.

Cook the sauce over low heat with constant stirring until thickened. Then remove the saucepan from the stove and season the gravy with salt (½ tsp) and nutmeg (¼ tsp).

How to cook chicken cutlets in gravy in the oven

Gravy with tomatoes

The beginning of the preparation is already familiar to you: boneless breast or fillet is cut into oblong pieces, fried until evenly tanned and complemented with chopped two onions. While the original products simmer together, half a kilo of tomato is processed (based on three hundred grams of chicken). The tomatoes are scalded with the hottest boiling water and immediately placed under cold water. The skin is removed from the tomato; They are finely chopped, but do not rub or spin with a meat grinder.

If the tomato's attachment point to the branch is rough, it is cut out and discarded. Once the onions are golden, add tomato cubes into the saucepan. If the tomatoes are not too juicy, add a little water. Season the gravy with pepper, add half a spoonful of sugar and aromatic herbs (you can use dry ones): rosemary, basil, oregano. After this, the chicken sauce for the pasta is covered with a lid and kept on the fire until cooked. Thanks to the tomato puree it should be thick; if it doesn’t work out, thicken it with flour. Before removal, crushed garlic is introduced and the dish is infused for 10-12 minutes.

Creamy chicken balls with pumpkin

You can prepare a quick, satisfying and complete lunch or dinner with meat, gravy and side dishes in just 40 minutes. Don't believe me? Then cook with us step by step and see for yourself.

Making minced chicken in 5 minutes

• Mix chicken meat ground in a blender or ready-made minced chicken (½ kg) with very finely chopped onions (130-140 g) and grated pumpkin pulp (0.2 kg).
• Add half a teaspoon of salt, the same amount of pepper and dry (or fresh) grated garlic. Mix everything, and you can start sculpting the balls.

We form meatballs in 20 minutes

• The size of the meatballs should be small, so we pinch off lumps of minced meat, weighing 60 g each, and roll them into balls, like meatballs.
• Now lightly squeeze each cutlet with your palms to make thick round cutlets, and place them in a heat-resistant form, which should be greased with oil before doing this.
• Place the form in a preheated oven (185°C) and bake for 15 minutes.

Preparing Bechamel sauce for chicken pieces

Combine fine cheese crumbs (280 g) in a deep bowl with 0.5 liters of cream, chopped garlic (15-20 g) and finely chopped dill (30 g). Mix everything thoroughly.

Bake the meatballs in the sauce for 15 minutes

• After a quarter of an hour, take the chicken cutlets out of the oven, already browned, and pour the prepared sauce over them.
• We put the container back into the oven and again time it for 15 minutes.

Chicken meatballs in a creamy sauce baked in the oven turn out superbly aromatic and tasty, so you want to ask for more again and again. Well, what to serve as a side dish for such a delicious dish?

If you're not worried about calories, then chateau potatoes or caramelized onions are the perfect accompaniment for a France-style evening.

Mushroom recipe

If you add champignons to the list of products, you will get an even more delicious chicken sauce for pasta. For her, again, take the breast and crumble it into strips. This time the meat should be fried in vegetable oil; it goes better with mushrooms. The onion here is cut into half rings; for a large breast you will need two heads. Onion straws are added at the stage of golden browning of the meat while simultaneously adding salt to the chicken. A third of a kilogram of champignons does not crumble too finely. If the mushrooms are small, they are simply halved; large specimens are cut into slices. When the champignons are poured out, the frying becomes peppery. The exposure on fire with stirring continues until the end of the active release of liquid by the mushrooms. At this moment, pour in half a glass of sour cream and add a piece of butter. The already prepared mushroom sauce for chicken pasta is sprinkled with herbs. Recommended herbs include parsley, basil (green) and dill, but you can experiment with other herbs.

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Meatballs with gravy in the oven

When your family has seemingly tried all possible options for hot meat dishes, but you still want to cook something new, try meat balls with gravy for lunch. In terms of the cooking method, they are a little reminiscent of ordinary cutlets, since the meatballs are based on mixed minced meat, onions and spices. But unlike cutlets, the meatballs are first fried in oil and then simmered in the oven, along with gravy. As a result, you get an incredibly juicy meat dish, covered with a delicious golden brown crust on top.

You can serve meatballs as a separate dish or in addition to a simple side dish, such as mashed potatoes, boiled rice or buckwheat porridge.

• Minced pork and beef – 500 gr.;
• Chicken egg – 1 pc.;
• Wheat flour – 2 tbsp;
• Onions – 1 pc.;
• Carrots – 1 pc.;
• Vegetable oil – 60 ml;
• Tomato paste – 1 tbsp. l.;
• Salt and ground black pepper to taste;
• Fresh herbs for decoration.

Preparation

To save time, use ready-made mixed minced meat, also called homemade, or prepare it yourself. Grind the pork and beef pulp in a meat grinder in equal proportions and place the resulting minced meat in a bowl.

Peel the onion. Cut it into very small cubes, or grind half the onion together with the meat in a meat grinder. Add 1/2 of the onion slices to the minced meat, the rest will be used to prepare the gravy.

Add the chicken egg to the bowl. As in any other dish where minced meat needs to be given a certain shape, an egg is useful to ensure that this shape does not fall apart during heat treatment.

Season the ingredients in a bowl with salt and ground black pepper. Mix thoroughly. If desired, you can add ground chili pepper or paprika to the minced meat.

Form the minced meat into meat balls, giving them an oval shape, and roll them in flour.

Pour some vegetable oil into the frying pan and heat it. Fry the cooked meatballs on both sides in vegetable oil until a light brown crust forms. Place the fried cutlets in a baking dish, also greased with oil. Try to choose a shape that is not too large, so that in the future the meatballs will be almost completely covered with gravy.

Start preparing the gravy. Peel the carrots and chop them using a grater. Next, the carrots and remaining onions need to be fried in hot vegetable oil until soft.

As soon as the vegetable slices become soft, add tomato paste to the pan and pour in about 200 ml. boiled water. Bring ingredients to a boil over high heat. If you think the gravy is too thin, stir 1 tsp in a separate glass. starch and 3 tbsp. clean water. Pour the resulting liquid into the boiling gravy and mix thoroughly. You will notice how the sauce begins to thicken right before your eyes.

Pour the resulting gravy into a baking dish.

Place the minced meat balls with gravy in the oven, set the temperature to 200 degrees in advance. Simmer the dish in the oven for 20-25 minutes. After removing the pan from the oven, sprinkle the chops with chopped fresh herbs.

Appetizing meatballs with gravy are ready. Serve them hot with your choice of side dish or as a meal on their own.

Chicken sauce for rice with sour cream and mushrooms

Thick sour cream sauce is ideal for chicken and mushrooms. With it, the dish becomes incredibly tender and aromatic. The best side dish for such meat would be rice or other crumbly cereal. If desired, instead of legs, you can take another part of the chicken or just fillet, so as not to separate the meat from the bones.

• 0.5 kg chicken legs;
• 1 onion;
• 400 g champignons;
• 200 g sour cream;
• Vegetable oil;
• Salt pepper.

1. Finely chop the onion and fry in vegetable oil until golden brown.
2. Remove bones from chicken legs and rub meat with spices to taste.
3. Add the chicken to the fried onions, stir and fry for another 10 minutes.
4. Cut the champignons into thin slices and place in a common frying pan.
5. Simmer everything until the liquid from the mushrooms has completely evaporated, then season with sour cream.
6. Add salt to taste, simmer for 15 minutes over low heat with the lid closed.

Now you know how to prepare chicken gravy according to the recipe with photo. Bon appetit!

Chicken gravy can turn any side dish into an incredibly tasty, melt-in-your-mouth treat. White meat goes well with almost all foods, so experienced cooks can experiment with this dish as much as they want. As for their novice colleagues, general recommendations on how to prepare chicken gravy will help them:

• To ensure that the meat retains more flavor while preparing the gravy, it is recommended to marinate it for 30-40 minutes before frying;
• If the gravy turns out too thin, you can add a little flour to it at the end of cooking;
• Before making the gravy, the chicken must be boned and skinned;
• To ensure that the sauce is evenly distributed throughout the dish, you can dilute the selected dressing (sour cream, tomato paste, mayonnaise, etc.) with a small amount of water.

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Option 3: Chopped chicken breast cutlets with mushrooms in the oven

This recipe will appeal to many due to its simplicity and variability. You can use champignons, oyster mushrooms or wild mushrooms, replace hard cheese with processed cheese, add any spices and herbs. You don’t have to put garlic in meat at all if you don’t like its smell and taste in cutlets.

Ingredients:

• Breast - 1 pc.;
• Mushrooms - 500 g;
• Cheese - 150 g;
• Sour cream and mayonnaise - 50 g each;
• The bulb is large;
• Two cloves of garlic;
• Two eggs;
• Flour - 50 g;
• Salt, spice mixture;
• Parsley, green onions, dill.

Step by step recipe

Step 1:

Mushrooms and onions need to be washed, peeled and cut into equal cubes. You can grate the food on a coarse grater, but it is better to chop it with a knife.

Step 2:

Fry the onion in a hot frying pan with a drop of oil. After a couple of minutes, add mushrooms to it. Simmer for 5-6 minutes, stirring constantly. Then cool the mushrooms, pour out the excess oil.

Step 3:

Rinse the meat, dry it and cut into small cubes. Mix with salt and your favorite spices.

Step 4:

Chop the greens and grate the cheese. Mix these products with meat, add cooled mushrooms and onions.

Step 5:

Squeeze the garlic using a press and add to the minced meat. Beat a couple of eggs in there, pour in mayonnaise and sour cream.

Step 6:

Knead the cutlet mixture thoroughly so that it sticks together well. At the last moment, add flour and mix again.

Step 7:

Form cutlets with a wet spoon. Place them on a baking sheet, then place them in a preheated oven. They must be baked at 200 degrees for at least 15 minutes.

Sour cream sauce for pasta

If you open the refrigerator and see leftover sour cream there, then you have an excellent opportunity to diversify your diet and turn ordinary boiled pasta into a work of culinary art. So, how to make pasta sauce with sour cream?

Ingredients:

• high fat sour cream – 80 ml,
• large onion – 1 piece,
• butter – 50 g,
• favorite spices and herbs - optional,
• salt

Recipe:

Take a large onion, peel it, and rinse it under running water. Cut it into thin rings. Heat the butter in a frying pan, add the chopped onion and fry it until golden brown. When the onion begins to smell pleasant, add cream, your favorite spices and herbs. Mix everything thoroughly and heat thoroughly, but do not bring to a boil.

This is a pretty simple pasta sauce that comes together in minutes.

To save time, you can simultaneously cook the pasta and prepare the gravy for it, then in ten minutes you and your loved ones will have a tasty and nutritious lunch with a minimum of costs, both time and material. Also, after pouring this wonderful sauce over the hot pasta, you can sprinkle it with grated Dutch cheese on top - this will give the dish a special salty taste and will have a beneficial effect on its taste.

How to cook cutlets with gravy like in a cafeteria

In former times, there were culinary reference books that were the same for all canteens in the country. The cutlet recipe according to these reference books included only 3 ingredients:

• meat;
• White bread;
• water.

The only spices are onions, garlic, ground black pepper and salt. The classic proportions were as follows: bread took a quarter of the mass of meat, and water took a third of the mass of bread.

Step by step process:

1. Cut off the crusts of white bread and soak the crumb in cold water for a few minutes, then squeeze it out. Cut the peeled onion into 2-4 parts, peel the garlic cloves. Add all this to the meat and pass through a meat grinder.
2. Season the resulting minced meat with salt and pepper and mix well. Then cover with film and leave on the table or in a cool place for a few minutes.
3. Divide the ripened minced meat into small equal parts, from which to form elongated flat cutlets. Roll them in flour or breadcrumbs.
4. Place the products on a baking sheet and fry in the oven for 10 minutes. Then pour in the gravy and return for another 30 minutes.

Eastern style

Oriental recipes have also been popular with our housewives for a long time. The chicken sauce for pasta prepared according to their rules will especially appeal to those who do not like poultry breasts, considering them not juicy enough. The legs or thighs also go here: the skin is removed from them, the meat is carefully removed from the bones. There is no need to cut, the fibers are the right size. They turn brown, and this time no vegetables are involved in creating the gravy. When you are satisfied with the color, mix a third cup (approximately 60 ml) of plain soy sauce, a spoonful of thick but runny honey and three spoons of sesame seeds. Pour this mixture over the meat and keep it covered for a third of an hour. After spooning the sauce over the pasta, sprinkle it with chopped green onions.

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With tomato-sour cream sauce in the oven

• Time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 251 kcal / 100 g.
• Cuisine: Russian.
• Difficulty: medium.

Gravy for cutlets with tomato paste is easy to prepare; you don’t need to buy expensive products, stand at the stove for a long time and dirty a mountain of dishes. You can mix the minced meat in 15 minutes, and while the dish is baking, you can do other things. We recommend purchasing veal for this recipe. Minced pork makes the dish very fatty and has a specific taste.

Ingredients:

• veal – 300 g;
• a piece of bread;
• onions – 1 pc.;
• egg;
• tomato paste – 60 ml;
• breadcrumbs – 1 pack;
• sour cream – 200 ml;
• salt pepper;
• greenery.

Cooking method:

1. Cut the meat into pieces, pass through a meat grinder, and place in a deep bowl.
2. Rinse the greens, then finely chop them and add to the meat puree.
3. Place the pieces of bread in the bowl of a food processor or in a separate bowl, beat the eggs and pour into the container. Separately, cut the onion into pieces and add to the mixture, add salt. Grind all the ingredients yourself or using a mixer or food processor.
4. Add the mixture to the main minced meat, mix thoroughly. Form balls from the prepared mixture and roll them in breadcrumbs.
5. Prepare the gravy in a separate bowl. Pour in the sour cream and add a little salt. Add tomato paste and stir.
6. Finely chop the parsley and add to the gravy, whisk thoroughly until smooth. You need to add enough water to the sauce so that it is enough to grease the baking sheet and pour over all the cutlets. There should be no large lumps.
7. Place the meatballs in a baking dish, preferably placing them in one layer.
8. Spread the gravy evenly throughout the pan, pouring around the perimeter for more moisture.
9. Preheat the oven to 180 degrees and bake for 30 minutes. At the end the sauce should be thick.
10. Serve the finished dish with vegetables or a hot side dish.

Chicken gravy is the best company for any side dish

Chicken gravy answers the question of modern housewives about how to prepare a delicious dinner in a short time. In addition, such a dish fits even the most modest budget, since it does not require any expensive ingredients. By changing the composition of the sauce, you can feed your family new delicacies every evening, practically without deviating from the basic recipe.

Any part of the bird will work for chicken gravy, but the breasts are ideal. The rest of the meat will have to be cut off the bones, which will take a little extra time. For the gravy, chop the chicken finely so that a piece can be immediately put in your mouth. Before cooking, it is marinated in spices, mayonnaise, vegetable oil, soy sauce, etc. This process takes from 15 minutes to half an hour.

Chicken gravy is prepared in a deep frying pan or slow cooker. Meat pieces are fried with vegetables (onions, garlic, tomatoes, carrots, etc.) and then seasoned with sauce. It can be made with sour cream, tomato paste, cream or mayonnaise. Spices, seasonings and fresh herbs are added to these ingredients.

The finished chicken gravy must be served hot, along with a side dish. This can be any pasta, rice, puree, cereal or baked vegetables. Moreover, each of them has its own ideal gravy options. Let's take a closer look at the various options for chicken gravy and recipes with photos.

Chicken meatballs with gravy in the oven: recipes for every taste

Sauce is an important component of meat dishes, because it can significantly change and simply improve its taste, and sauces also allow you to diversify your everyday menu.

Chicken meatballs with gravy in the oven is a recipe that any housewife will love, because thanks to the dressing you can prepare chicken meatballs that everyone will like.

We bring to your attention three of the most favorite options among housewives, which can be easily implemented even without experience in cooking.

How to cook creamy chicken balls

1. First beat the chicken meat with a hammer and then grind it in a meat grinder. If you are making meatballs from store-bought minced meat, just let it warm up a little at room temperature, then pound the minced meat on a work surface.
2. Grind one head of onion in a blender into puree or pass through a meat grinder. Add to the minced meat and knead the mass with your hands.
3. We also send seasonings and spices there: salt, black allspice, dry herbs. Mix again, and then beat one egg into the minced meat, knead it and begin to form the balls.
4. With clean hands, pinch off a little bit of the minced meat, roll it in your palms into an oblong patty, or make short meatballs - as you prefer.
5. Place onion rings on the bottom of a refractory baking dish, cutting the second head.
   Before doing this, it is advisable to coat the sides and bottom of the dishes with oil so that nothing burns. We place our chicken tenders on top.
6. In a bowl or glass, beat the remaining chicken egg with cream; you can add a little salt to the sauce to taste or add fresh herbs to it.
   Pour the gravy into the mold directly onto the meatballs, preheat the oven to 180 degrees and place the dish in it.

7. Pre-pounded meatballs usually take 20-25 minutes to bake thoroughly and cook completely.

And if you want to make the dish more filling, then place potato mugs at the bottom of the mold - the juice will flow onto the chopped vegetables, and they will turn out incredibly appetizing and juicy.

Making cutlets in the oven

Chicken balls with mushrooms and cheese in the oven

You can also make meatballs from boiled chicken meat - they cook incredibly quickly and are no less tasty than a dish based on raw meat.

How to make minced chicken balls with cheese in the oven

• If you have boiled chicken meat left over, you can make an excellent hot dish from it. And if your chicken is raw, then first separate the fillet from it, then boil it until tender and let it cool.
• Now we make delicious meatballs: we pass the boiled chicken fillet through a meat grinder, followed by the peeled onion.
• Salt and pepper the minced meat, add one chicken egg, after which we begin to knead the mass with our hands to make it homogeneous. Next, roll the minced meat into balls.
• Grease the bottom of the baking dish with vegetable oil, then place our boiled chicken cutlets in it.
• Separately, beat the second egg with a small amount of salt, it is also advisable to add spices and seasonings to taste - this will not be superfluous.
• We clean, wash and cut the mushrooms into medium-sized slices, then quickly fry them over medium heat in a frying pan until half cooked. Place slightly cooled, browned champignons on top of the balls.

Pour the beaten egg over the dish, and then sprinkle finely grated cheese on top. Preheat the oven and place the pan with the meatballs in it for literally 10-12 minutes.

This recipe is perfect for a side dish of pasta, spaghetti, and mashed potatoes.

Chicken balls with garlic sauce in the oven

For this recipe, it is best to use homemade mayonnaise, however, store-bought mayonnaise will work if you want to quickly bake spicy chicken bits.

How to bake chicken meatballs with garlic and mayonnaise

1. Beat the minced chicken fillet on the countertop for 5-7 minutes until the meat becomes soft and tender. Then add a chicken egg to it, salt and pepper.
2. Peel the onion head and pass it through a meat grinder, then add it to the minced meat and knead the mass into balls.
3. In a separate container, mix mayonnaise with crushed garlic to form a homogeneous sauce.
4. Coat the bottom of the mold with vegetable oil, place the formed cue balls, and on top of them place the washed tomatoes cut into circles.
5. Season the dish with garlic mayonnaise on top, and then hide the pan in a preheated oven for 20-30 minutes.

Chicken balls with gravy (the recipe for which is given above) are wonderful for most side dishes and are juicy and nutritious.

This dish is perfectly complemented by a salad of fresh vegetables or boiled potatoes.

Bon appetit!

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Eastern style

Oriental recipes have also been popular with our housewives for a long time. The chicken sauce for pasta prepared according to their rules will especially appeal to those who do not like poultry breasts, considering them not juicy enough. The legs or thighs also go here: the skin is removed from them, the meat is carefully removed from the bones.

There is no need to cut, the fibers are the right size. They brown, and this time no vegetables are involved in creating the gravy. When you are satisfied with the color, mix a third cup (approximately 60 ml) of plain soy sauce, a spoonful of thick but runny honey and three spoons of sesame seeds.

Pour this mixture over the meat and keep it covered for a third of an hour. After spooning the sauce over the pasta, sprinkle it with chopped green onions.

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Chicken balls with mushrooms and cheese in the oven

You can also make meatballs from boiled chicken meat - they cook incredibly quickly and are no less tasty than a dish based on raw meat.

Ingredients

• Boiled chicken fillet – 200-250 g;
• Chicken eggs – 2 pcs.;
• Salt - to taste;
• Allspice black - to taste;
• Hard cheese – 100 g;
• Fresh champignons – 4-5 pcs.;
• Onions – 1 pc.

How to make minced chicken balls with cheese in the oven

• If you have boiled chicken meat left over, you can make an excellent hot dish from it. And if your chicken is raw, then first separate the fillet from it, then boil it until tender and let it cool.
• Now we make delicious meatballs: we pass the boiled chicken fillet through a meat grinder, followed by the peeled onion.
• Salt and pepper the minced meat, add one chicken egg, after which we begin to knead the mass with our hands to make it homogeneous. Next, roll the minced meat into balls.
• Grease the bottom of the baking dish with vegetable oil, then place our boiled chicken cutlets in it.
• Separately, beat the second egg with a small amount of salt, it is also advisable to add spices and seasonings to taste - this will not be superfluous.
• We clean, wash and cut the mushrooms into medium-sized slices, then quickly fry them over medium heat in a frying pan until half cooked. Place slightly cooled, browned champignons on top of the balls.

Pour the beaten egg over the dish, and then sprinkle finely grated cheese on top. Preheat the oven and place the pan with the meatballs in it for literally 10-12 minutes.

This recipe is perfect for a side dish of pasta, spaghetti, and mashed potatoes.

The simplest recipe

Even if there are a minimum of ingredients in the house, and there is no time to run to the store, you will still get a wonderful chicken sauce for pasta. The recipe is based only on standard vegetables - onions and carrots, and a creative approach to spices.

Any part of the chicken or all of it is cut into small pieces. They brown quickly in butter; You shouldn’t replace it with sunflower – the taste will be rougher. Once golden brown, add chopped onion to the meat, and after five minutes of stirring, add grated carrots. The vegetables are simmered until softened, a little broth is poured into them - and under the lid. When the chicken in the gravy is almost ready, it is salted and flavored with spices. At the same time, add a spoonful of flour diluted in a glass of water or broth. When finally ready, the dish is placed on top of the pasta and sprinkled with chopped herbs.

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Step-by-step recipe for minced meat balls with gravy

Minced meat balls are juicy, tender and super tasty. This is a great way to add variety to the flavors of your dishes. Try making minced meat balls using our simple recipe for a hearty and tasty family dinner. You can season the meatballs with gravy, vegetable or tomato sauce, or your own homemade sauce. Don't be afraid to experiment!

Ingredients

For cue balls:

For the vegetable gravy:

In Chinese

And again our favorite ethnic recipes. Chinese cuisine successfully competes with Japanese cuisine in popularity, ranking, perhaps, equally highly. Chicken sauce for pasta, in accordance with the culinary rules of the Celestial Empire, is quite troublesome to prepare, but will delight you with its taste. The chef's manipulation algorithm is as follows.

1. Prepare the marinade: add soy sauce, sesame oil and lemon juice. The first two components are taken in the volume of one spoon, the last - twice as much. Add a spoonful of sugar here and mix the marinade until smooth.
2. Large chicken fillet is cut into cubes and immersed in the marinade. It should lie in it for half an hour, and in the cold.
3. At the same time, prepare the sauce, traditional for Chinese dishes: stir in a quarter glass of water sesame seeds, chili sauce, soy sauce - one spoon each, honey, tomato paste - two spoons each, lemon juice - three spoons, ground red hot pepper - at your discretion. The sauce is placed on the fire until it boils.
4. In a bowl, combine two tablespoons of flour with a spoonful of cornstarch, half a spoonful of salt and a quarter of pepper. Chicken pieces are rolled in this mixture and fried until crispy.

The resulting sticks are immersed in sweet and sour sauce for a couple of minutes and immediately removed from the stove. Pasta is laid out on plates; Chinese chicken gravy is spread on top.

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