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Chestnut Chicken

Chestnut Chicken

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Chestnut Chicken
  • 25 g butter
  • 1 tbsp sunflower oil
  • 2 onions, chopped
  • 1 teaspoon ground ginger
  • 1 pinch saffron wire
  • 1 teaspoon cinnamon
  • 1 chicken disintegrated
  • Salt and pepper
  • 1 or 1.5 tablespoons honey
  • 500 g chestnuts, cooked


Directions
  1. Heat the butter and sunflower oil in the pan.
  2. Add the onions, stirring occasionally onions and soften the lid off the pot.
  3. Began to change color of onion ginger, add saffron and cinnamon.
  4. Sprinkle with salt and pepper and add the chicken pieces and let it be lightly brown.
  5. Add 250 ml of water into the pot.
  6. Cook the chicken by turning at least once (to get the door closed except when you turn the pot).
  7. 15-20 minutes after the breast meat, after 25 minutes, remove all the meat from the pan.
  8. continue to cook the onions, obtain a thick brown sauce.
  9. When you add the honey sauce.
  10. Sprinkle with salt and pepper to balance the taste.
  11. Bake for 5-10 minutes, add the chestnuts.
  12. re-add the chicken meat and cook for a few minutes with them.
  13. When you eat chicken chestnut honey aroma it is soft and ready to shoot.
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