Chicken in Salsa. Today I bring you a recipe for a lifetime, chicken in sauce, a dish that has a thousand ways of development and we will see the odd recipe in this blog.
This way of cooking for me is usually the most common, the only difference with the way I usually prepare is to thicken the sauce I dispensed with the wheat flour and I used a little cornstarch (corn starch or flour) making the recipe 100% gluten free and therefore suitable for coeliacs.
See if you urge and you tell me in the comments as you prepare yourselves chicken in sauce and if you want you send me the recipes. To the kitchen!
This way of cooking for me is usually the most common, the only difference with the way I usually prepare is to thicken the sauce I dispensed with the wheat flour and I used a little cornstarch (corn starch or flour) making the recipe 100% gluten free and therefore suitable for coeliacs.
See if you urge and you tell me in the comments as you prepare yourselves chicken in sauce and if you want you send me the recipes. To the kitchen!
Ingredients for Chicken in Salsa (serves 4):
1 medium chicken (about 1 kilo and a half)
2 large carrots
1 large onion
1 large leek
3 cloves of garlic
2 glasses of water (pint - 500 ml)
1/2 cup white wine (about 125 ml)
4 tablespoons olive oil (about 40 ml)
2 bay leaves (dried leaves always used)
1 teaspoon of cornstarch (cornflour)
salt
black pepper
Recipe for Chicken in Sauce (for four people):
The first is to prepare the vegetables to have them ready for when we need them. Peel the garlic and cut into slices. Peel the carrots and cut them into thick slices (not too thin or courts shall be broken in the sauce). Peel the onion and cut it into small pieces and finally remove some of the outer layers of the leek, wash well if you sand and cut into slices. Reserve all.
Now we will prepare the chicken you'll leave with your skin and trocearemos chopped (if you do not know do you tell the butcher to chop it). After salt & pepper (add salt and pepper) to chicken.
In a pot (if high best to not splatter) add heat the oil over high heat and when hot add the chicken pieces skin side. Do not add all the chicken at once and thus better browned. When the skin has browned turn over the chicken pieces to be done well everywhere and they have a nice golden color take the pieces and set aside in a bowl. Repeat with all the chicken.
Now in the hot oil add all the vegetables at once (garlic, onion, carrot and leek), half teaspoon salt and two bay leaves. Leave on medium high until you see the onions well cooked (at least 10 minutes).
When the vegetables at their white wine and add up the fire. Let the wine reduce fine (until almost disappear) and as well scratch the bottom of the pan with a wooden spoon to extract the juices left the chicken to brown (if they have not been taken and all the vegetables).
Meanwhile take a glass of water and it dissolves in the teaspoon of cornstarch. Water should be at room temperature or somewhat fresh for cornstarch not form lumps.
When the wine has reduced add the whole chicken, a glass of water with cornstarch and one cup of water. Cover and simmer on medium strong for 30 minutes. Watch occasionally if you spend with temperature and vegetables "cling" to the bottom. If you pass this down a little fire to not burn the food you :)
After the half hour remove the lid and leave over medium heat. Now what we want is that the chicken is tender slowly while reducing water formally sauce. How long do we leave? If you have time let the chicken over medium-low heat for an hour and a half to two hours. If you rush put over medium to medium-high heat until the sauce thickens (30 minutes to 1 hour).
When the sauce is thick to taste test if needed salt and add a pinch more salt and pepper. Off the kitchen and to eat!
To eat:
For the chicken in sauce have a category for my taste it is imperative that the skin and the meat lightly browned, since in this way generate different and tasty flavors. For this to happen it is essential that the chicken reaches a high temperature in contact with the oil, and so we have to brown the chicken in batches. If we do well, and piled around the chicken in the pot will happen once the pieces that are above (not touching the oil) begin to release juices that fall in the oil and it will lower the temperature of preventing browned chicken and therefore preventing the flavor will uproot chicken.
Maybe when you go to start the recipe you think that the pot has little oil and add more, but you should not. The chicken skin is very oily and release a large amount of grease (which liquefy) while ago. So if we add more oil to the account at the beginning it is likely that a prescription will be too heavy and oily.
If you opt for removing the skin from chicken conseguiréis a recipe lighter and with fewer calories, but also with a little less flavor.
One more thing about the chicken, if children are going to eat you have to be very careful with the bones. Most often, the butcher knife with a big bang (kind ax) to cut the chicken. This makes the bone fragments are small, especially if the butcher repeated the blow in the same area more than once. These small pieces of bone may be missed with the sauce, so be very careful. And if you are going to eat children decide it is best to do it with chicken breast (checking before carries no piece of bone).
For the sauce that binds well (and not remain separate oil) give a smooth and constant bobbing to the pot and you'll see as emulsified.
You can accompany the chicken in sauce with fries and a good piece of bread (wheat or gluten-free if you can for celiacs).
Hope you like this recipe and enjoy chicken on the table with this dish. Soon we will have more recipes. Greetings cooks.
1 medium chicken (about 1 kilo and a half)
2 large carrots
1 large onion
1 large leek
3 cloves of garlic
2 glasses of water (pint - 500 ml)
1/2 cup white wine (about 125 ml)
4 tablespoons olive oil (about 40 ml)
2 bay leaves (dried leaves always used)
1 teaspoon of cornstarch (cornflour)
salt
black pepper
Recipe for Chicken in Sauce (for four people):
The first is to prepare the vegetables to have them ready for when we need them. Peel the garlic and cut into slices. Peel the carrots and cut them into thick slices (not too thin or courts shall be broken in the sauce). Peel the onion and cut it into small pieces and finally remove some of the outer layers of the leek, wash well if you sand and cut into slices. Reserve all.
Now we will prepare the chicken you'll leave with your skin and trocearemos chopped (if you do not know do you tell the butcher to chop it). After salt & pepper (add salt and pepper) to chicken.
In a pot (if high best to not splatter) add heat the oil over high heat and when hot add the chicken pieces skin side. Do not add all the chicken at once and thus better browned. When the skin has browned turn over the chicken pieces to be done well everywhere and they have a nice golden color take the pieces and set aside in a bowl. Repeat with all the chicken.
Now in the hot oil add all the vegetables at once (garlic, onion, carrot and leek), half teaspoon salt and two bay leaves. Leave on medium high until you see the onions well cooked (at least 10 minutes).
When the vegetables at their white wine and add up the fire. Let the wine reduce fine (until almost disappear) and as well scratch the bottom of the pan with a wooden spoon to extract the juices left the chicken to brown (if they have not been taken and all the vegetables).
Meanwhile take a glass of water and it dissolves in the teaspoon of cornstarch. Water should be at room temperature or somewhat fresh for cornstarch not form lumps.
When the wine has reduced add the whole chicken, a glass of water with cornstarch and one cup of water. Cover and simmer on medium strong for 30 minutes. Watch occasionally if you spend with temperature and vegetables "cling" to the bottom. If you pass this down a little fire to not burn the food you :)
After the half hour remove the lid and leave over medium heat. Now what we want is that the chicken is tender slowly while reducing water formally sauce. How long do we leave? If you have time let the chicken over medium-low heat for an hour and a half to two hours. If you rush put over medium to medium-high heat until the sauce thickens (30 minutes to 1 hour).
When the sauce is thick to taste test if needed salt and add a pinch more salt and pepper. Off the kitchen and to eat!
To eat:
For the chicken in sauce have a category for my taste it is imperative that the skin and the meat lightly browned, since in this way generate different and tasty flavors. For this to happen it is essential that the chicken reaches a high temperature in contact with the oil, and so we have to brown the chicken in batches. If we do well, and piled around the chicken in the pot will happen once the pieces that are above (not touching the oil) begin to release juices that fall in the oil and it will lower the temperature of preventing browned chicken and therefore preventing the flavor will uproot chicken.
Maybe when you go to start the recipe you think that the pot has little oil and add more, but you should not. The chicken skin is very oily and release a large amount of grease (which liquefy) while ago. So if we add more oil to the account at the beginning it is likely that a prescription will be too heavy and oily.
If you opt for removing the skin from chicken conseguiréis a recipe lighter and with fewer calories, but also with a little less flavor.
One more thing about the chicken, if children are going to eat you have to be very careful with the bones. Most often, the butcher knife with a big bang (kind ax) to cut the chicken. This makes the bone fragments are small, especially if the butcher repeated the blow in the same area more than once. These small pieces of bone may be missed with the sauce, so be very careful. And if you are going to eat children decide it is best to do it with chicken breast (checking before carries no piece of bone).
For the sauce that binds well (and not remain separate oil) give a smooth and constant bobbing to the pot and you'll see as emulsified.
You can accompany the chicken in sauce with fries and a good piece of bread (wheat or gluten-free if you can for celiacs).
Hope you like this recipe and enjoy chicken on the table with this dish. Soon we will have more recipes. Greetings cooks.
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