How to cook gravy Chicken - cooking recipes

Pasta sauce with chicken liver from Lara Katsov

Chicken liver - a storehouse of priceless

vitamins and trace elements, which we have lacked in the spring. The dish will satisfy even those who have mixed feelings with the word "by-products".

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Gravy being prepared, as a rule, from the juice, which is released during cooking or extinguishing the main course. Some housewives are doing it separately in the fish, meat, vegetable or mushroom broth. To sauce has turned more intense in taste and thick consistency, it is thickened. For these purposes flour, starch, cream or milk. To heighten the flavor in the gravy add herbs, onions, garlic and various spices.

Recipe Chicken gravy

It allows to diversify a lot of dishes. It is perfect for buckwheat and rice porridge, mashed potatoes, macaroni and ravioli.

It should:

350g chicken;

small onion;

1 medium carrot;

2 tbsp. tablespoons flour;

ground black pepper - to taste;

salt - to taste;

seasoning for chicken;

1-2 pieces leafs;

vegetable oil for frying - to taste.

How to prepare:

1. Rinse the chicken, clean it of all superfluous. Cut the meat into small equal cubes.
2. Put the pan on the stove, add a little oil. Instead, it can be used for frying a piece of bacon. It will add a distinctive flavor to the gravy. Put on good scorching bottom fillets and fry on all sides until golden crust rosy. Place the meat on the bottom of the pan.
3. Chop finely onions and carrots. Fry them in the same pan until smooth golden bow color.
4. Add the vegetables to the pan with the fillets. Do not forget to add pepper, salt and add seasoning.
5. Fill in all the cold boiled water so that it covers the vegetables and meat by about 3-5 cm.
6. Bring the mixture to reflux. Simmer it on low heat for 40 minutes.
7. Dissolve the flour in water and add to the meat. Flour solution will make the gravy thick and viscous.
8. Put out her still for about 10 minutes. 5 minutes before end of cooking put in gravy bay leaf.

The second recipe sauce Chicken

If you want to make a thick, nourishing and richness of the gravy.

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It should be:

500g chicken;

1 carrot;

1 head onion;

2 tbsp. tablespoons of tomato paste;

2 tbsp. tablespoons flour;

1, 5 cups of water;

vegetable oil for frying - to taste;

2 pcs. laurel;

Dried parsley or dill - to taste;

salt - to taste.

How to prepare:

1. Rinse the chicken and a bit of dry meat with paper towels. Cut it into cubes the size of about 1 cm.
2. Cut the onion rings and carrots - julienne. If desired, it can grate.
3. Heat a frying pan with vegetable oil and fry the meat in it for 5 minutes.
4. Then immediately placed on top of carrots and onions and continue to cook until golden brown all ingredients.
5. Add the flour and water pan, mix everything carefully.
6. Season the gravy, add the tomato paste and mix well.
7. Simmer dish for about 20 minutes.
8. Finale - sprinkle gravy of dried herbs and cover with a lid, to parsley and dill revealed its flavor.
9. To make the gravy Italian accent, use abundant spices such as basil and oregano.

See the story on what chicken dishes can also be prepared: