Scientists argue that the use of large quantities of meat helped our ancestors “build their brains”. The nutrition of modern man consists of a variety of products of plant and animal origin, but meat dishes have remained among the most beloved and sought after dishes.

Pork meat dishes: a selection of popular recipes

People enjoyed this animal’s meat back in the Stone Age, constantly improving their culinary masterpieces. For example, a unique portion was prepared in Mexico by frying a piece of pork weighing more than 3,000 kg. And our records are reflected in the most delicious recipes of popular dishes.

Stewed meat with prunes in a slow cooker

Ingredients Composition:

  • meat tenderloin (cut from the neck or shoulder blade) - 1 kg;
  • vegetable oil - 60 ml;
  • prunes - 200 g;
  • turnip onion - 2 pcs.;
  • drinking water - 500 ml;
  • tomato paste - 20 g;
  • salt, peppercorns, bay leaf.

To get a delicious dish in a slow cooker, we use not very fatty meat, and if desired, change the water to broth, sour cream, tomato juice, wine, yogurt or even beer.

Cooking method:

  1. We wash the pork well, cut it in portions, put it in the bowl of the device, greased with vegetable fat. We brown the pieces of meat by setting the “Frying” program for 10 minutes. In this case, the water should completely boil.
  2. We attach finely chopped onion and tomato paste to the meat, cook for another quarter hour, after which we add washed prunes and lavrushka, add and pepper.
  3. We pour out the selected composition of the liquid, set the “Extinguishing” mode and the cooking time to 1.5 hours on the unit. Do not forget to mix the components of the dish.

Look how tender and deliciously smelling the meat was stewed with prunes in a slow cooker!

Juicy Baked Loin

Grocery list:

  • garlic cloves - 3 pcs.;
  • boneless pork - 600 g;
  • any kind of vegetable oil - 20 g;
  • a mixture of peppers, thyme, rosemary.

Order of preparation:

  1. Thoroughly rinse the loin, blot it with paper napkins. We combine in a bowl salt, a mixture of peppers, dried thyme and basil (a pinch). We mix the composition well, rub it all over the meat piece.
  2. We place the loin on a frying pan with oil with a fat layer down, fry on high heat each side of the product until it becomes rosy. We must “seal” all meat juices inside the piece under the created appetizing crust.
  3. For a better flavor, throw the garlic cloves into the dishes, cover the loin with foil, and send it to the oven (190 ° C) for 20 or 40 minutes. Cooking time depends on the size of the piece that we bake: long and thin or small, but thick.
  4. Having finished cooking, leave the meat piece for half an hour for "rest" in the closed state.

When all the juices and aromas of meat "took" their places, we cut the juicy baked loin in portioned layers, enjoy a delicate and aromatic dish.

Accordion meat dish

The list of components:

  • cloves of garlic - 2 pcs.;
  • fresh mustard - 20 g;
  • cheese - 100 g;
  • pork - 1 kg;
  • tomato - 20 g;
  • soy sauce, lemon juice - 10 ml each.

Stages of preparation:

  1. For the presented dish recipe, we use first-class meat: cut from the thick edge (rib part). We thoroughly wash the pork, dry it with napkins, then cut it, but not completely, so that the piece remains intact. The thickness of the layers is up to 2 cm.
  2. We combine mustard, sauce, lemon juice, crushed garlic in a bowl. Mix well the mixture, rub the meat with the resulting marinade. Do not miss the space between the divided slices. We use the desired amount of salt, given that it is quite a lot in soybean composition.
  3. Tomato and cheese are divided into thin plates. We spread the pork on a baking sheet covered with foil. We insert between the meat slices a slice of tomato and cheese, we form the product in the form of an accordion.
  4. Wrap the product in foil, send it to the oven for 2 hours. Bake food at t 180 ° C. We open the paper 30 minutes before the end of the process so that our culinary “musical instrument” gets an appetizing golden color.

The accordion meat dish is ready for its delicious presentation!

Braised Pork in Soy Sauce

Required Products:

  • garlic cloves - 3 pcs.;
  • onion - 2 pcs.;
  • pork neck - 800 g;
  • any kind of vegetable oil;
  • starch;
  • soy sauce - 180 ml;
  • ground paprika - 2 tsp.

Cooking process:

  1. We divide the meat piece into small parts.
  2. We spread paprika in a spacious dish, pour in soy sauce. If the resulting mixture does not have enough salt to taste, add it according to personal preference.
  3. We place the chopped meat in the prepared composition, which is distributed in all pieces. We leave the product in this condition for at least an hour. The longer the pickling process, the more delicious the finished dish.
  4. We heat the pan with oil, fry portions of meat 5 minutes until rosy.Add finely chopped onions and garlic processed in the same way. In no case do not pass it through the press.
  5. We continue heating for another 7 minutes, then dissolve the starch in a glass of drinking water, pour the composition into the dishes with meat and mix the components of the dish well. Stew foods for up to 25 minutes on a quiet fire in a closed form.

The delicious aroma of pork has penetrated all corners of the house. The side dish is ready. We are pleased to serve the family excellently stewed pork in soy sauce.

Pork chops with mushrooms

Product Composition:

  • small onion;
  • cheese - 100 g;
  • pork - 600 g;
  • mayonnaise - 100 g;
  • fresh champignons - 150 g;
  • lean oil;
  • salt pepper.

Cooking Technology:

  1. Thinly chop washed and dried mushrooms. Finely chop the onion, fry it until transparent.
  2. Add the mushrooms, continue cooking until the liquid has completely evaporated and a pink crust appears on the mushrooms.
  3. We divide the pork into layers with a thickness of up to 1.5 cm, cover with a film, beat off on both sides. Do not repeat the experience "Ace with a rag"!
  4. Season the meat with salt and pepper, quickly fry in oil until golden brown. Turn the pieces over, continue the process of forming a pink crust. Then we chop the chops with mayonnaise sauce.
  5. We spread the mushroom composition on the hot layers, sprinkle the products with cheese chips. Next, cook the dish in the closed state until the cheese melts.

An ancient man at the sight of such an amazing dish would be completely delighted!

Classic meat basics

List of products per pound of pork:

  • pickled cucumbers (can also be pickled) - 6 pcs.;
  • onions - 2 heads;
  • any kind of vegetable oil - 30 ml;
  • tomatoes - 2 pcs.;
  • potato tubers - 6 pcs.;
  • cloves of garlic - 2 pcs.;
  • tomato paste - 40 g;
  • pepper, salt, parsley.

Features of the preparation:

  1. Let the finely chopped onions and cucumbers shredded with thin plates in a pan with oil. Add tomato paste mixed with drinking water, chopped parsley branches, garlic squeezed through a press.
  2. We cut the meat into long sticks, fry until a beautiful golden hue. In the same way, we cook peeled and stripped potatoes in a separate bowl.
  3. We combine tubers and meat in one pan, add the finished sauce, season the products with salt, pepper and spices. Stew the dish in a closed form until the root vegetables become soft.

Tatar cuisine has always been famous for its excellent dishes, but the classic meat basics absorbed the best qualities of traditional cooking.

French Recipe

Component Description:

  • ripe tomatoes - 2 pcs.;
  • pork balyk - 500 g;
  • fresh mayonnaise - 120 g;
  • cheese (choose hard varieties) - 150 g;
  • bulbs - 3 pcs.;
  • salt, pepper, parsley.

Cooking Method:

  1. Cut the balyk into slices up to 1 cm thick. We get about 6 servings.
  2. We chop the onion with rings. The more we use it, the juicier the finished meat dish will be.
  3. We spread the layers of the balyk on the vegetable layer, then we place the tomatoes divided into thin circles. We season them with a thick grid of mayonnaise and close the decorated dish with small chips of grated cheese.
  4. We send the form with the dish for 40 minutes to the oven. When the melted cheese turns brown, it looks like sun-drenched snow-capped peaks of mountains, we take out our culinary masterpiece from the oven.

Since the meat is cooked in French without a single drop of oil, it can be safely reckoned with dietary dishes, which are useful for both adults and children.

Beef: the best recipes

This peculiar culinary potpourri gathered the most popular second meat dishes cooked in various technological variations.

Classic Beef Stroganoff

Ingredients Composition:

  • turnip onion - 2 pcs.;
  • homemade sour cream - 100 g;
  • beef (rump or fillet) - 1 kg;
  • lean oil;
  • flour - 120 g;
  • salt, pepper, herbs.

Cooking method:

  1. We wash the meat well, dry it with paper towels.We divide the piece into layers with a thickness of up to two fingers, then cut into long cubes.
  2. Fry finely chopped onions in a pan with oil. After 7 minutes, add the pieces of beef. We continue cooking over high heat, constantly mixing the components of the dish.
  3. When the strips of meat become golden, sift flour on them. Pour half a glass of finished broth or drinking water, stew the dish for 5 minutes, then add fresh sour cream. Mix the products well, after 3 minutes serve the food to the table.

We complement the classic beef stroganoff, as is customary in civilized places, with a side dish of mashed potatoes. Garnish with chopped parsley.

Jellied beef and chicken

Grocery list:

  • chicken legs - 4 pcs.;
  • beef drumstick, legs and rib part - 2 kg;
  • carrot;
  • purified water - 2.5 l;
  • turnip onion with husk;
  • laurel sheets - 2 pcs.;
  • chives - head;
  • peppercorns
  • salt, cloves.

For rich jellied meat we always use beef with veins and cartilage. It is such a product that contains the amount of collagen necessary to obtain the jelly composition of the dish.

Stages of preparation:

  1. It is advisable to divide large bones into parts by a cutting machine while still in the store in order to avoid the presence of fragments that will inevitably appear if you chop the product yourself.
  2. We thoroughly wash the ingredients of the dish, put the beef with bones in an enameled pan. We pour in hot drinking water (the ratio of liquid and meat product is 1: 1), taking into account the fact that part of it will certainly evaporate. After the boil begins, pour the liquid.
  3. We fill the dishes with clean water in the required proportion, add the washed onion along with the husk, a sprig of parsley, peeled carrots, peppercorns. Continue cooking over high heat.
  4. When a new boil begins, we reduce the intensity of heating to a minimum. The correct broth in the cooking process should hardly tremble. This is a prerequisite for obtaining a delicious dish!
  5. Boil the products for at least 4 hours, then place in the jellied meat pure chicken legs. We bring the broth to a boil again, eliminate the active bubbling of the liquid. Cook for another 2 hours. Add laurel sheets and salt to the pan. Its amount should be slightly larger than in the soup broth. An under-salted dish will taste bad!
  6. Finish the cooking. We take the meat out of the pan, separate it from the bones, finely chop it, put it into forms, fill it with strained broth. Chopped garlic is added to the plates or directly to the pan 5 minutes before the end of the process. If desired, decorate each serving with sliced ​​circles of boiled eggs.

After 4 hours, the luxurious jelly of beef and chicken will freeze in all its splendor. Do not forget to get vigorous mustard!

Sunflower Salad with Boiled Beef

The list of components:

  • chips (Prings or Lays);
  • fresh mayonnaise - according to preference;
  • boiled beef - 350 g;
  • cheese - 250 g;
  • champignons (raw or pickled) - 350 g;
  • lean oil;
  • bulb;
  • hard-boiled eggs - 6 pcs.;
  • black olives.

Order of preparation:

  1. We cut the mushrooms into small pieces, fry together with chopped onions until golden brown, a little salt and pepper.
  2. We clean the boiled eggs in advance, shred in small pieces.
  3. Boil the beef to a soft state, cool, finely chop the product.
  4. We spread the meat layer on a serving dish, process it with a mayonnaise net, sprinkle with cheese chips. Flavor it with white sauce, then place the mushroom composition (fried or pickled).
  5. Next, we arrange layers of coarsely grated egg whites and yolks, not forgetting to treat them with mayonnaise. Our dish already resembles a bright sunflower. It remains to depict black seeds on the “solar messenger”. For this, we have prepared halves of olives. We spread crispy chips as petals.

Sunflower is probably the only flower on earth in which there is benefit and incomparable beauty.In our version there is a third party - the incomparable taste of a magical “plant”!

Stewed meat with potatoes in a slow cooker

Required Products:

  • carrots - 2 pcs.;
  • cloves of garlic - 2 pcs.;
  • potatoes - 6 pcs.;
  • turnip onion - 2 pcs.;
  • meat (beef, chicken or pork) - 600 g;
  • tomato paste - 50 g;
  • drinking water - 500 ml;
  • oil (sunflower or olive) - 60 ml;
  • pepper, salt, other desired spices.

Cooking process:

  1. We clean the vegetables, rub the carrots coarsely, chop the onion with the ringlets, squeeze the garlic cloves through the press. Cut the peel from the potatoes, divide the tubers into halves or quarters.
  2. We chop the meat into small cubes. We install the “Frying” program on the device and the cooking time is 20 minutes. Pour fresh oil into the multicooker bowl, fry the meat pieces until rosy.
  3. Add parts of root crops, laurel leaf, tomato paste to the aggregate utensils. Season the products with salt, pepper, other spices, pour purified water or broth, mix the ingredients of the dish. We change the program of the device to "Stew" or "Baking", turn off the unit after two minutes.

Our ancestors could not even dream of such a magical way of preparing their favorite meat dishes!

Classic beef roast beef

The composition of the components:

  • Ribeye meat - 1 kg;
  • honey - 40 g;
  • mustard - 2 tbsp. l .;
  • balsamic vinegar - 30 ml;
  • salt pepper;
  • lean oil.

Features of the preparation:

  1. To get a classic dish, you need a piece of meat cut from the back of the animal (rib cut). Lubricate the product with fresh mustard, leave for 2 hours for pickling.
  2. We turn on the oven at t 220 ° C, put the prepared beef on a wire rack, under which we definitely set a baking sheet to collect fat. Bake the product for 40 minutes.
  3. We mix oil, honey and vinegar in a bowl, add a little mustard. We get the meat from the oven, process the product with the resulting composition. We continue cooking for another 10 minutes, lowering the heating temperature to 180 ° C.

We season the dish with sauce several times until the piece is covered with an amazing caramel crust. Classic beef roast beef is ready!

Beef steak in a pan

Product Set:

  • lean oil;
  • perfect beef tenderloin, decorated with two steaks;
  • salt, spices "French herbs".

Stages of preparation:

  1. To prevent a piece of meat from “shrinking” in the pan during the heat treatment, we cut off the upper tendons and films from the pieces.
  2. Sprinkle steaks with salt and coarse pepper. Gently patting the meat, rub the spices into it. We already “fell in love” with these cute and very expensive cooking items.
  3. We well heat cast iron dishes or a grill pan, grease with fresh vegetable fat, then quickly fry the workpieces, literally a minute from each side of the seams. Next, reduce the fire, continue the process to the desired degree of meat preparedness.

We spread the beef steaks on warm plates, cover them tightly with foil. After a few minutes, the dish will have a finished taste.

Juicy Beef Chops

The list of components:

  • breadcrumbs (without any additives);
  • a piece of young veal - 500 g;
  • egg;
  • flour;
  • lean oil;
  • salt, lemon juice, pepper (preferably white).

Cooking sequence:

  1. Cut a piece of meat into thin portioned slices, do not beat it very strongly with a culinary chopper. We mean that veal does not like "rudeness."
  2. Put the egg in the bowl, shake well. We spread crackers and flour on separate plates.
  3. We heat the pan with butter, roll the steak in flour, crushing both sides of the meat in turn. Next, dip the chop into the egg mixture, then breaded with crushed crackers.
  4. Put the piece in hot fat. Repeat the whole procedure with another slice of beef. Fry foods until golden brown, then turn over (do it only once), continue the process until the breading is golden.

We season juicy beef chops with pepper and salt, sprinkle with lemon juice, serve with fresh vegetables.

Turkey Meat Dishes

Do not remind about the beneficial properties of this popular product, which is included in the dietary food table. Hot meat dishes prepared from it are characterized by low calorie content and excellent taste.

Turkey fillet in creamy sauce

Ingredients Composition:

  • carrots - 2 pcs.;
  • sweet pepper and in powder form;
  • fat cream - 500 ml;
  • turkey fillet - 800 g;
  • turnip onion - 2 pcs.;
  • oil (sunflower or olive);
  • salt.

Cooking method:

  1. We wash the poultry meat, dry it with napkins, cut the product into small cubes. Fry the slices in lean fat until golden brown.
  2. Shred the peeled carrots, free the onions from the husks, divide into small strips. We remove seeds from pepper, chop the fruit with medium sized pieces. Add vegetables to the turkey, fry until soft, then season the products with salt and spices.
  3. Now we pour in fresh cream, continue the cooking process for another 20 minutes by simmering over low heat.

Serve the dish hot with pasta garnish, with buckwheat porridge or mashed potatoes.

Roasted whole turkey in the oven

Grocery list:

  • walnuts - 600 g;
  • homemade sour cream - ½ cup;
  • turkey - up to 7 kg;
  • pomegranate sauce - 250 g;
  • onions - 2 pcs.;
  • fresh apples - 6 pcs.;
  • salt and regular sugar - ½ cup;
  • cloves, cinnamon, pepper.

To make the turkey juicy and tasty, we choose a steam (soon after slaughter) carcass with a meaty breast and thick legs.

Order of preparation:

  1. We marinate the bird prepared for baking. To do this, put it in a spacious dish. We combine salt, sugar, spices and drinking water in a bowl. Thoroughly mix the mixture, lubricate the external and internal parts of the turkey with the aromatic composition, leave it in this state for 12 hours.
  2. For the filling, grind the fruits of walnuts with a blender. Finely chop the onion, passer in oil until golden brown.
  3. Peel the apples from the peel, remove the core, cut the fruit into small slices. Heat the butter to a boil, fry the fruit slices along with a little sugar, cinnamon, black pepper and cloves. The kitchen was immediately filled with breathtaking aromas of the east.
  4. Combine the prepared onion, chopped nuts and pomegranate sauce in a bowl. We get a mass similar in consistency to minced meat.
  5. We select a part of the nut composition, place it together with the fried apples inside the turkey. Combine the remaining mixture with sour cream, add the pomegranate component, process the external part of the carcass well with the resulting sauce.
  6. We spread the bird on a baking sheet, send it for 3 hours to the oven, heated to t 180 ° C.

It is very problematic to prepare meat dishes for the festive table, because you need to take into account the tastes of each guest. Whole baked turkey in the oven is a win-win option for any celebration.

Meat cutlets in a slow cooker

The list of components:

  • egg;
  • bulb;
  • bread - 2 slices;
  • turkey fillet - 600 g;
  • milk - 70 ml;
  • lean oil;
  • clove of garlic;
  • breadcrumbs - 100 g;
  • salt pepper.

Cooking process:

  1. Free bread from crusts, soak in milk.
  2. We turn on the unit in the "Frying" mode, pour a little oil into the multicooker bowl, put the chopped garlic clove, finely chopped onion. Fry vegetables for 15 minutes until soft.
  3. Separate the fillet from the bones, cut it into pieces, grind it in a food processor along with white bread squeezed from milk.
  4. Season the resulting mass with salt and pepper, add the egg and onion composition. Knead the minced meat well, form small meatballs, bread in breadcrumbs, put the products in the bowl of the appliance treated with oil.
  5. We leave it on the program "Frying". We cook cutlets for 10 minutes in the open form, turning the food over as the appetizing crust forms. Close the unit, continue the process for another 10 minutes.

To serve the resulting dish of minced meat, prepare a side dish of a difficult salad! And this, of course, will be fresh summer vegetables.

Breaded turkey fillet chops

Product Composition:

  • lean oil;
  • egg;
  • turkey fillet - 800 g;
  • crushed crackers;
  • sifted flour;
  • salt pepper.

Stages of preparation:

  1. We wash the turkey meat, dry it with towels. We divide the fillet into small layers up to 2 cm thick. Excessively thin slices will turn out to be rather dry. We beat off the pieces not very much. We mean this by “wielding” a culinary hammer!
  2. We put three plates on the table. In the first, which is closer to the fire, add crackers, in the middle we drive in the egg (stir it with a fork), in the extreme we sift the flour.
  3. We heat the pan with oil, season the chops with salt and pepper. Take a slice of meat, roll in flour, dip in an egg, breading with breadcrumbs, dip in hot fat. In this way we process the rest of the meat. Spread portions at a distance from each other, fry until golden brown on both sides of the pieces.

Breaded chops of turkey fillet will become especially tasty if sprinkled with cheese chips at the end of the process.

Roast meat with potatoes

List of ingredients:

  • lemon;
  • Bulgarian pepper;
  • turkey fillet - 500 g;
  • potatoes - 5 pcs.;
  • mustard - 30 g;
  • homemade sour cream - 50 g;
  • carrot;
  • ginger, salt, seasonings.

Cooking Technology:

  1. In a spacious bowl, mix fresh sour cream, mustard, lemon juice, spices and grated ginger. Cut the bird fillet in portions, leave for half an hour in the resulting marinade, and then fry in oil until golden brown.
  2. We clean the vegetables, divide the potatoes into quarters, chop the carrots and peppers (without seeds) coarsely. Distribute the prepared foods evenly over the pots, pour over the remaining marinade, season with salt and pepper. At the end of the assembly of the dish, we lay out portions of turkey.
  3. Sprinkle with herbs, close the dishes, bake for 20 minutes in the oven (200 ° C).

Roast turkey meat turned out to be very appetizing, tasty and aromatic. It is a pity that the supplement was not enough!

Turkey boiled pork

Product Set:

  • vegetable oil - 30 ml;
  • cloves of garlic - 4 pcs.;
  • turkey breast - up to 1 kg;
  • mustard - 20 g;
  • salt, spices, dry seasonings.

Features of the preparation:

  1. We combine in a bowl 100 g of salt and a liter of drinking water. Stir the composition, drop the bird fillet into it. If the brine is not enough to completely immerse the meat, double the volume of the mixture.
  2. After 3 hours, we remove the product from the salty “bath”, dry the turkey with paper napkins. Divide the garlic into halves. With a sharp knife we ​​pierce the meat in several places, we pierce the cavity with slices of vegetable.
  3. We place in the bowl a mixture of herbs (basil, paprika, coriander seeds, hot and black pepper), add mustard and oil. Mix the composition until a thick mass is formed.
  4. We process the brisket with the resulting sauce, place it in a container, leave it in the refrigerator for 12 hours, closed.
  5. We spread the meat on a baking sheet, bake for 40 minutes in the oven at t 220 ° C.

Turkey roast pork will remain in the oven until completely cooled, after which the delicacy will be finally ready.

Bake in mustard marinade

Dish Components:

  • turkey fillet - 500 g;
  • homemade sour cream - 60 g;
  • olive oil;
  • mustard with grains - 60 g;
  • a mixture of peppers, salt, spices.

Cooking Method:

  1. We wash and dry the bird fillet well with napkins, pierce it with the end of a sharp knife blade. We do this in about 20 places.
  2. We spread fresh sour cream, mustard, two tablespoons of oil, spices and salt (to taste) into the bowl. Stir the mixture, carefully coat the turkey with the sauce, including the inside. We leave the product to marinate for several hours.
  3. Wrap the fillet in foil, put it on a baking sheet, send it for half an hour to the oven (200 ° C). Open the paper, prepare the dish for another 15 minutes until golden brown on the meat.

The turkey baked in mustard marinade can be supplemented with your favorite side dish or enjoy a juicy slice with fresh bread in the form of a delicious sandwich.

Cooking Chicken

Culinary compositions of poultry meat make up our daily menu, decorate festive feasts, and enjoy family dinners. See what delicious meat dishes can be prepared quickly and quite economically!

Chicken fillet casserole with champignons

Ingredients Composition:

  • cream (fat content 20%) - 600 ml;
  • potatoes - 400 g;
  • chicken fillet - up to 1 kg;
  • lean oil;
  • onions - 450 g;
  • champignons - 600 g;
  • cheese - 350 g;
  • salt pepper.

Cooking method:

  1. Cut the meat in portions, fry in oil until golden brown.
  2. Boil frozen mushrooms in salted water, after 15 minutes we recline in a colander. We divide the cooled large champignons into parts, do not touch small ones.
  3. We pass onion shredded in half rings to a soft state.
  4. Coarsely rub the peeled root vegetables, squeeze out the excess liquid, place the mass in an even layer on the bottom of the mold greased with vegetable fat.
  5. We spread the fried pieces of meat on the potato, then we place the mushrooms and onions. Pour the dish with heavy cream, send for 30 minutes in the oven (180 ° C).
  6. We take out the form from the oven, sprinkle the products with cheese chips, continue cooking for another 10 minutes.

Chicken fillet casserole with champignons is suitable for nutrition in everyday life, and even on the gala table will not be superfluous.

Chakhokhbili from chicken - a classic recipe

Grocery list:

  • sweet pepper (preferably red) - 2 pcs.;
  • turnip onion - 4 pcs.;
  • butter - 60 g;
  • domestic chicken - up to 2 kg;
  • chili pods - 2 pcs.;
  • ripe tomatoes - 3 pcs.;
  • head of garlic;
  • salt, seasoning hops-suneli;
  • cilantro and parsley - in a bunch.

Order of preparation:

  1. We wash the chicken well, divide into portions, place in a cauldron or thick-walled dishes.
  2. We peel the onion from the husk, shred the half rings. In the same form, we cut sweet pepper (without seeds). Fry vegetables in a pan with oil, send to poultry meat.
  3. Scalp tomatoes, dip in cold water, free from thin skin. We chop the vegetables into cubes, attach to the rest of the products.
  4. We put a sealed container with the components of a chakhokhbili on fire. When there are signs of boiling, reduce the intensity of heating, stew the dish for up to 40 minutes.
  5. After a quarter of an hour from the start of the heat treatment, we add chopped garlic, finely chopped chili pods, chopped herbs, spices and seasonings into the cauldron. We mix all this deliciousness, simmer another 7 minutes.

Chakhokhbili from chicken has long been a classic not only of Georgian, but also of our traditional cuisine.

Caesar salad with boiled meat

The list of components:

  • arugula - 150 g;
  • chicken fillet - 1 pc.;
  • soy sauce - 2 tbsp. l .;
  • olive oil - 60 ml;
  • boiled eggs - 3 pcs.;
  • tomatoes - 5 pcs.;
  • wine vinegar - 20 ml;
  • Gouda cheese - 100 g;
  • rye crackers - 70 g;
  • cloves of garlic - 2 pcs.

The main condition for creating a delicious Caesar salad is to use exclusively fresh and high-quality vegetables.

Stages of preparation:

  1. Pour chicken fillet with cold drinking water, add a little salt, cook until soft, but not overcooked. Disassemble the chilled meat with your hands or with small cubes.
  2. Wash the tomatoes and arugula well. We divide the tomatoes into thin slices, put them in a deep salad bowl. Blot spicy grass with a paper towel, add to the dishes.
  3. Boiled chicken (and quail) eggs are freed from the shell, cut into half rings, and attached to the rest of the products. We put chopped garlic and crackers here.
  4. Serve with soy sauce, vinegar, olive oil, salt and pepper.

Gently mix Caesar salad with boiled meat, finish the decoration of the sumptuous dish with slices of the famous Dutch Gouda cheese.

Oven in chicken foil

Required Products:

  • cloves of garlic - 3 pcs.;
  • carrot;
  • asparagus - 250 g;
  • chicken fillet - 3 pcs.;
  • eggs - 3 pcs.;
  • French mustard - 40 g;
  • lean oil;
  • red onion (Yalta).

Cooking process:

  1. We wash the chicken, dried with a paper towel. Peel the carrots and onions, cut the vegetables into thin slices.
  2. In a spacious bowl, beat the egg, add the butter (olive or cream) and mustard with grains. Season with garlic cloves, salt and favorite spices.
  3. Place the meat on the foil, pour the sauce, place the vegetables on top. Wrap food in paper, spread on a baking sheet.
  4. If we prepare the fillet portionwise, we wrap each slice with vegetables individually in aluminum paper cut into squares. Bake for 30 minutes at 180 ° C.

Dietary meat dishes such as chicken are especially healthy in baked ovens. The foil saves the product from the heat of the oven, preserves its juicy and delicate qualities in the prepared fillet.

Wings in a Soya Honey Marinade

Component List:

  • cloves of garlic - 2 pcs.;
  • honey - 40 g;
  • chicken wings - up to 10 pcs.;
  • soy sauce - 20 ml;
  • lean oil;
  • salt, pepper, spices.

Stages of preparation:

  1. We wash the chicken joints well, separate the extreme phalanges. If desired, we leave these parts as well - lovers of “crunching” will not forgive us the lack of mouth-watering pieces.
  2. We combine the remaining ingredients of the recipe in a bowl, squeeze garlic through a press, mix soy-honey marinade. Pour the meat product with the resulting sauce, leave it closed for 2 hours.
  3. We spread the chicken wings in a baking dish or in a culinary sleeve. It all depends on what result we want to get: a dish with a ruddy glazed crust or softer and more tender meat.

Bake the wings for 40 minutes at t 190 ° C. Serve hot with fresh vegetables and boiled young potatoes with dill.

Chopped Chicken Cutlets

Product Set:

  • eggs - 2 pcs.;
  • mayonnaise - 50 g;
  • oil (sunflower or olive);
  • chicken breast - up to 500 g;
  • starch - 25 g;
  • salt, pepper, herbs.

Cooking Method:

  1. Separate the fillet from the bones, send it to the freezer for 10 minutes to simplify the subsequent processing of the product. Now we easily divide the meat into thin layers, then we cut them into very small cubes. We spread the product in a spacious dish.
  2. Add fresh egg, chopped greens and mayonnaise to the chopped fillet. Mix well the composition, attach the starch, salt and pepper. Make a batch of minced meat, send it for 2 hours in the refrigerator.
  3. We heat the pan with vegetable fat, get the chopped meat, form small meatballs. Fry until a double-sided golden crust is obtained.

It takes quite a bit of culinary wisdom for a slide of seductively golden chopped chicken cutlets to appear on the dining table. They are so juicy, tender and attractive - you just want to bite!

Casserole with potatoes and chicken in a slow cooker

Ingredients Composition:

  • eggs - 4 pcs.;
  • bulbs - 2 pcs.;
  • butter - 20 g;
  • homemade sour cream - 200 g;
  • chicken fillet - 500 g;
  • potatoes - 7 pcs.;
  • sifted flour - 90 g;
  • tomato paste - 30 g;
  • paprika, salt, pepper.

Cooking method:

  1. When making a dish, you can use chicken fillet in the form of minced meat, for which we chop pieces of meat with onions in a food processor. If desired, cut the bird fillet into the smallest cubes, combine with chopped onions and other components, make minced minced meat.
  2. In any case, season the resulting mass with salt, spices and herbs. Mix the products thoroughly.
  3. Beat fresh eggs in a separate bowl, add tomato paste and sour cream to them, sift the flour. Mix the composition thoroughly until a sauce of uniform consistency is obtained.
  4. Lubricate the multicooker bowl with butter, place a layer of peeled and thinly sliced ​​potatoes on the bottom. We season the tubers with part of the prepared sauce, then lay out a layer of chicken fillet (minced meat).
  5. We complete the design of the casserole with root circles.Season them with salt and pepper, process with a semi-liquid fill. Make sure that it penetrates into all the holes in the upper layer.
  6. We select the “Baking” program for the unit’s operation, set the time to 60 + 30 minutes. The duration of the process depends on the readiness of the potato wedges.

Such a delicious casserole will never be served in a restaurant. This is an exclusive homemade masterpiece!

Gastronomic preferences accompany a person along the entire path of evolutionary development. Where humanity goes further is a big question, however, meat dishes will always delight people with their best tastes and fragrant aromas.

Related:More from the author: