Step-by-step recipe with a photo of stewed chicken with onions in milk at home. Cooking technology, calorie content and serving rules. Video recipe.
No matter how the chicken is cooked, it will always be juicy and tender. And when stewing poultry in milk, it is simply impossible to get a tasteless result. Delicate meat and delicious milk sauce are what every cook will end up with. Therefore, this recipe is especially suitable for novice cooks. Although experienced chefs sometimes want to relax and cook dinner without hassle. I suggest making a stew with onions in milk.
The cooking process is simple and straightforward here. You can cook a dish from whole chicken, or separately parts of it, for example, thighs, wings, legs, fillets. Any meat will be dietary, very soft and tender, and the broth will turn out to be very tasty and beautiful bright color. To add some spice to the dish, add a little garlic, it goes well with soft chicken and delicate sauce.
The dish on offer is a great option for a quick family dinner. It diversifies the everyday menu well. Any side dish of your choice will suit the dish. For example, stewed poultry goes well with boiled pasta, rice, mashed potatoes, any kind of porridge.
See also how to cook chicken on rice in the oven.
- Caloric content per 100 g - 259 kcal.
- Servings - 4
- Cooking time - 2 hours 30 minutes
Ingredients:
- Chicken - 1 small carcass or individual parts of the bird
- Salt - 1 tsp no slide or to taste
- Onions - 2-3 pcs. depending on the size
- Ground black pepper - a pinch
- Milk - 200-250 ml
- Hops-suneli seasoning - 1 tsp
- Vegetable oil - for frying
Step by step cooking stewed chicken with onions in milk, recipe with photo:
1. Wash the chicken and pat dry with a paper towel. If there are feathers that have not been plucked, remove them. Remove excess internal fat. Use a kitchen hatchet to chop the bird into medium sized pieces. If you want the dish to be more dietary, remove the skin from the bird, because it contains the maximum amount of calories and cholesterol.
2. Peel the onions, wash and cut into thin quarter rings.
3. Pour vegetable oil into a frying pan and heat well. Put the pieces of bird in it so that they are located in one layer, and not piled up as a mountain. Otherwise, the chicken will immediately be stewed, and not fried, from which it will release juice and will be less juicy.
4. Turn the heat on a little over medium and fry the chicken until golden brown on all sides. It will seal the meat fibers and retain all the juice.
5. Pour vegetable oil into another pan, heat and send onions.
6. Saute the onion over medium heat, stirring occasionally until transparent and light golden brown.
7. Place the onions in the pan where the chicken was fried.
8. Stir the food. Season them with salt, black pepper and suneli hops.
9. Pour milk over the food until it is half covered.
10. Bring the milk to a boil. Then close the skillet with a lid and reduce heat to low. Simmer chicken and onions in milk for 1, 5-2 hours. When the meat is separated from the bone, the dish is considered ready. Then the chicken will be the most tender and soft.
See also a video recipe on how to cook chicken in milk.
