A step-by-step recipe with a photo of stewed chicken thighs in fruit sauce at home. Features of preparation and secrets of the dish. Video recipe.
Many people are skeptical about combining sweet and salty tastes in one dish. However, in many national cuisines of the world, meat is often adjacent to fruit. Stewed chicken thighs in fruit sauce will be the perfect lunch and dinner, holiday treat and dish on days when you don't have the energy to cook. It is easy to prepare because it is only necessary to chop the bird, fry it in a pan, pour over the sauce and leave to simmer on the stove or put in the oven. Minimal effort, yet excellent results. The recipe can be called dietary, because very little oil is involved here.
The main thing in this dish is a fruit marinade. Any fruit can be used as a sauce. Cranberry, raspberry, plum and others are especially suitable. If there are no chicken thighs, use any other poultry parts. Shins, wings, fillets will do. Also, according to this recipe, you can experiment with veal, turkey, rabbit. The dish should be served with the sauce in which the meat was simmering. For example, spiced with meat sauce mashed potatoes or porridge, it will be very tasty and satisfying. Be sure to cook chicken thighs according to the proposed recipe, and treat your relatives with delicious dishes!
See also how to cook stewed chicken thighs with tomatoes and onions.
- Caloric content per 100 g - 125 kcal.
- Servings - 3
- Cooking time - 1 hour 15 minutes
Ingredients:
- Chicken thighs - 2 pcs. (any other parts of the carcass can be used)
- Spices, herbs and herbs (any) - to taste
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Ground black pepper - pinch or to taste
- Dried ground garlic - 1 tsp
- Fruit sauce - 150 ml
- Ground nutmeg - 1 tsp
Step by step cooking stewed chicken thighs in fruit sauce, recipe with photo:
1. Wash chicken thighs under running water and dry with a paper towel. Chop them into 2-4 pieces with a kitchen hatchet, as you like. If you wish, you can remove the skin, because it is in it that the maximum amount of fat and cholesterol is found.
2. Pour vegetable oil into a frying pan and heat well over high heat. Send the chicken to a hot skillet so that it sits in a single layer rather than being piled high. Fry the chicken over high heat until golden brown and golden brown, which is only formed in high heat. So the fibers will quickly acquire a fried crust, which will hold all the juice inside the pieces. Otherwise, the meat will begin to stew over low heat, from which it will release juice, and as a result, the poultry will become less juicy.
3. Pour the fruit sauce into the pan for the fried chicken. Season the poultry with salt, ground black pepper, ground dried garlic and nutmeg. If you add a spoonful of flour to the sauce, it will become thicker.
4. Stir food and bring to a boil. Place a lid on the skillet and turn the heat to low. So the bird will lose less moisture, nutrients and remain as juicy as possible. Simmer the chicken until tender and tender. Broiler thighs will be ready in half an hour, domestic ones in 1-1.5 hours. Serve the cooked stewed chicken thighs in fruit sauce with the gravy in which they were stewed. Serve meat with mashed potatoes, pasta, rice or cereals.
See also a video recipe on how to cook delicious chicken.
