Dinner – Page 2 – Agapi.Style

Chili con carne + vegan options

This is a simple hearty Mexican dish, and it becomes interesting when you pick up your perfect set of spices and serve it correctly.

Doing it is very simple. My recipe is:

1. in oil for frying (I have ghee in a deep frying pan/cauldron/saucepan over medium heat, fry 2 medium onions, 2 sweet peppers, 2-6 Chili Peppers (depending on the sharpness of the particular chili variety), cut into small cubes. From all peppers seeds must be removed.

Important 1. Chili Peppers can be replaced with 1 tsp cayenne pepper. Dry seasoning is much easier to regulate the sharpness, but with fresh peppers it is more flavorful. I recommend when first preparing this dish to add 2 fresh chili peppers and if necessary balance the taste with cayenne pepper. Subsequently, you can already adjust the degree of sharpness to your taste.

Important 2. I fry a little salt, so that the vegetables quickly give their juices and really fry, and do not languish.

2. as soon as the roast has become golden with a light brown, add 3-4 crushed garlic cloves, stir intensively, fry for 30 seconds until a bright garlic flavor and immediately add 500-700 g of ground beef, 1-2 tsp sweet paprika and 1 tsp cayenne pepper (if you use it instead of fresh chili peppers). Mince fry until brown, stirring constantly and breaking lumps.

For the vegan version, immediately after the garlic, go to step 3, and add tomatoes, vegetable broth and all the specified spices.

3. as soon as the minced meat is ready, add 200-300 ml. beef broth, chopped tomatoes (4-5 PCs.), peeled, and 2 tsp. marjoram/oregano. Mix everything, bring to a boil, reduce heat and simmer for 5-7 minutes.

Important 1. fresh tomatoes can be replaced with 1 can (400 g) canned in its own juice or tomanoy passata. These are even better to use when not in season.

Important 2. instead of broth, you can put a couple more large tomatoes or even water, but this is a less tasty option.

4. then add 200-300 g of boiled red beans (how to Cook described in recipe lobio).

For the vegan version, you need 2 times more beans, you can use 50/50 red and white for a change.

Important 1. If you are too lazy to cook beans, then you can put frozen beans or washed canned beans (1 can of 400 g), but canned food usually uses a lot of salt and refined sugar. In short, see the composition.

Important 2. at this stage, you can also put corn, if you like (about 200 g, for the vegan version – 300g). Again, fresh, frozen or canned with a normal composition (without sugar).

Mix everything, then cook for 5 minutes, try for spices and add salt, pepper and what is missing. If the tomatoes are very sour, then I put 2-3 tbsp. L. Jerusalem artichoke syrup. With sweetness, tomatoes get a more elegant taste.

Important 3. in chili also put cumin, cinnamon, cumin, even cocoa. You can play with the taste if you like these spices.

The dish can be considered ready, but it can still be cooked depending on what consistency you want. I prefer something between chowder and fried mince. Keep in mind that when cooling, the liquid will evaporate significantly. That is, the next day so much sauce will not be, do not overdo it.

When ready, ideally, let the chili brew, at least 10 minutes, but it tastes better the next day anyway)

5. My ideal serving: put hot chili in portions in bowls, serve homemade tortillas or nachos, sour cream, guacamole, grated cheddar, chopped cilantro and lime slices on a common table.

And here are the three best ways to eat it:

1. Take tortilla. heat it in a dry frying pan, if it is cold, then put the chili in it, on top sour cream, guacamole (the recipe is here), sprinkle with cheese and cilantro, and sprinkle generously with lime. Take a bite of a scalding taco and get into a gastronomic paradise;)))

2. tortilla cut into segments, dry in a frying pan until crispy, you will get nachos chips. On top of a portion of chili spread a little sour cream/guacamolesprinkle with cheese and cilantro, and sprinkle generously with lime. Eat while scooping up the spicy contents of the plate with crispy nachos. High!

3. Eat as a burrito. Chili, a handful of grated cheese, half an avocado, cut into strips, chopped cilantro and a little sour cream wrap in a large tortilla or pita bread. Fry on all sides in a dry frying pan, serve with lime, the juice of which is squeezed out as it bites into the filling. Bon Appetit!

P.S. the recipe for homemade cakes here.

Salmon, fried in their own juice with a spicy mango salsa

I’m very careful with combinations of fruits/berries+fish/meat, but this dish I very good choice. Cook 15 minutes, which makes it even cuter;)

1. Salmon. In this recipe you will need fillet with skin, which is cut in pieces 150-200g. The pan with good non-stick coating liberally sprinkle with salt and pepper. This is to ensure that the fish is not burnt in the initial stages of cooking.

Fish cut, opolaskivaniem from stray flakes, dried with a paper towel and spread on a cold pan skin-side down. Included a medium heat and fry it until the fish will not change its bright red color to a lighter one by about ½ of a piece. It takes 5-7min, but depends on the size of the piece and the intensity of the heat. Slightly season the fish with salt/pepper, turn over and fry until ready. The crust should be crispy, the middle of the piece to be very delicate.

This method allows you to cook without adding extra fat. The fish is fried in its own juice.

2. Sauce. Finely chop 1 mango, leaves 5-7 stems of cilantro, 1 shallot, 1 clove of garlic passed through a garlic press, add the juice of 1 lime (3st.l.), salt/chilli to taste. Stir the sauce is ready. This quantity is enough for 2 servings.

Ready to pour the salsa and serve immediately. For a side dish you can serve rice or a green vegetable (zucchini, broccoli, asparagus, etc.).

Green pasta with spinach and shrimp/salmon

For 4 servings:

1. Sauce. Spinach 150g, 150-200g mascarpone, 30-50g of Parmesan, 2-3st.l. olive oil, 3 cloves of garlic, juice of half a lemon, salt/pepper/nutmeg to taste in a blender into a homogeneous mass. If the blender won’t handle – add 1st.l. milk until the mixture becomes vulnerable to whipping.

2. Another 100-150g of spinach and chop, removing all hard sticks.

3. Pasta (300g) cook as directed on the package, but not tovariwa 3min from the time.

I used whole wheat pasta fusilli. Here also suitable spaghetti, linguine, tagliatelle and fettuccine.

4. As soon as the pasta is ready, drain the water, add the sauce and chopped spinach. Cook another 3 minutes, until fully cooked.

5. Shrimp cleaned from the shell and tail, then make a cut on the back and remove the intestines, wash them, dry on a paper towel. The pan good heat, pour oil on it for frying and add 1 crushed clove of garlic. Warmed the oil for 10 seconds, stirring the garlic in the oil. Garlic take out and put the shrimp in 1 layer. Fry 1 minute on each side over very high heat. If shrimp are very large and crude, then 1.5 min on each side. The main thing not to overdo, so they do not become rubber. Remove shrimp, sprinkle them with lime juice/lemon, season with salt and pepper, stir. Ideally, if pasta and shrimp are ready at the same time.

Shrimp can replace it with salmon/salmon, fried small pieces of fish the same way.

6. Feed. Paste spread on a plate, top with a little Parmesan, and then a topping of shrimp, a little Parmesan, 3-4pcs cherry tomatoes, a few pinches of roasted pine nuts, freshly ground pepper and Bon appetit!

Osso Buco with tomato-orange-rosemary sauce

Everything I love: simple and very impressive taste.
Osso Bucco is an Italian dish, and in Russian – just beef shank, the shank is the lower part of the leg of a cow.
In restaurants ossobuco is often presented as something exclusive, but it is cheap meat. I usually make this soup, because the soup is very rich due to the large amount of connective tissue.
In any case, the shank with skillful cooking turns into magic, as in this case, for example.

1. 4-6 steaks for Osso Bucco (they must fit in 1 layer in the pan), rinse in clean water, carefully blot with paper towel and fry both sides on high heat until brown. Try to get meat that is fried, not stewed.
Important. If you want to keep the shape of the steak, then it’s a must in a circle to wrap thermo cooking string and cook in it. Connective tissue in the cooking process will boil soft, and steaks can fall apart. The taste is not affected.

2. While meat roasts, prepare sauce. 800g tomato concasse/polpe (this is chopped tomatoes without skin and seeds) or tomato passata combine with the juice of 3-4 oranges, finely grated zest of 1 orange 2 sprigs of rosemary. Stir, add salt/pepper to taste.

3. After roasting meat add to the pan with the sauce, povoroshit pieces so the sauce is evenly distributed (ideally it should close the pieces completely). Bring roast to a boil, minimize the flame, close the lid and cook for 1.5-2H. The meat should be very tender and soft. The sauce should thicken and evaporate. If not, then open the lid and increase the heat in the last 30min of cooking.

Taco

The recipe I invented for myself and sincerely believe that this is the best Taco!)) In order not to get tired of this dish, you need either all of the items below to do at the same time. The main thing to prepare in advance all ingredients and cooking utensils.

Either pre-cook the tortillas and sauces, and the next day the filling for tacos.

Recipe for 8 pieces:

1. The vegetable filling.

1 large onion and 2 bell peppers cleaned of all the excess and chop half rings, season to taste with salt/pepper and sauté on high heat until a strong degree of zagarenski. Transfer to a bowl.

2. Meat filling.

1 large onion and optional 1 chili pepper without seeds and veins, chop finely and fry (can be right in the same pan) until Golden, add 3 crushed garlic cloves and intensively stir until the appearance of a bright garlic flavor, then add 700g of minced beef (I have Black Angus) and cook, occasionally breaking up pieces of meat to a more homogeneous mass. It takes about 5 min.

Then add 200-300 ml tomato puree (I have Italian passata), seasoned with salt, pepper, herbs to taste (I do 1 tbsp oregano, 1 tsp sweet paprika, 0.5 tsp. Cayenne Chile pepper) and simmer for 10 minutes over low heat, until almost complete evaporation of liquid. It is important not to evaporate it all, otherwise the filling will be dry. At the end of the post on top of the 100-200g cheddar cheese or Manchego, stirred, covered the meat with a lid and remove from fire.

3. Tortilla.

Each cake fry on olive oil or on a dry pan with one hand(!) no more than 1 min. She got a little baked. Then very quickly (otherwise it will dry and become very brittle), you need to take any kitchen utensils with a maximum diameter and hang tortillas process to continue on its Board. Then, when the pellet is completely dry and will not lose shape, they can be removed.

4. Sauces. Serve with guacamole, tomato salsa and sour cream/Greek yogurt. The sauce recipes mentioned earlier, can be found here.

5. Assemble the dish. In tortilla, spread a layer of meat filling with melted cheese, then vegetable stuffing, sprinkle with cilantro and serve immediately with a slice of lime and sauces. Very tasty sauces to mix or each new bite is different;)

Simple tomato pasta with mozzarella, Parmesan and burrata

Recipe for 2 servings:

1. Pasta. Put on the fire a pot of water (about 1 liter), bring it to a boil, then throw a pinch of salt and lay 150g pasta (I recommend whole wheat).
Do the fire, waiting for the resumption of the boiling point of water, low down the heat and cook for 7 minutes.
Cover the pot do not cover the pasta does not interfere.

2.Sauce. While cooking pasta, fry until zolotisty 3 finely chopped bulbs of shallots or 1 medium onion, once ready, add onion 2 cloves garlic, passed through the press, intensively stir the onion garlic and wait stunning garlic flavour. As soon as he appears almost immediately in the pan add 400 ml. of the trade winds (tomato puree) and herbs to taste (olive, thyme, Basil, oregano). Further, the sauce should bring to mind the spices: salt, pepper, sweetener (I have Jerusalem artichoke syrup), paprika, Cayenne pepper to your taste.
I added herbes de Provence 2-3 pinches, a mixture of 4 peppers and sea salt.
Simmer for a few minutes, then add 200g of cherry tomatoes. You can leave them whole or cut. Cut the tomatoes in the process can lose shape, and the whole probably not.
Heat the sauce for 5 minutes, the cooking process of the sauce should coincide with the end of cooking the pasta.

3.Assemble the dish. After 7 minutes of cooking the pasta, drain off water, put pasta in sauce, add 2-3 tablespoons of flavored olive oil, stir and tormented on low heat.

The paste is usually cooked to a maximum of 12min to the state of Al Dente, it depends on its size and composition. Whole-wheat pasta to cook longer. Therefore, to avoid mistakes and not to turn delicious in porridge, in the water we cook pasta the minimum time necessary, and in the sauce we bake it until ready.
As soon as the paste to your taste, add to the pan 50g mozzarella pizza, couple tablespoons of grated Parmesan cheese, quickly stir and after 20 seconds you can put it on plates.

4. Feed. On top lay a ball of burrata, some fresh tomatoes, sprinkle with olive or truffle oil, balsamic, sprinkle with Parmesan and herbs, can even pine nuts to throw, which I have not) And Bon appetit!

PS This pasta can be done vegan simply by not adding cheese;) Also it’s gonna be really good.

Perfect scallops with garlic, parsley and lemon

Recipe (for 2 servings):

1. Scallops (10-12pcs.) pruning and clean away the black streaks. Rinse and dry on paper towels. To separate the shell from the white flesh, rinse (might get sand), quickly dried with paper towels. If you buy scallops without the shell, everything will be much easier;)

2. Parsley (10-15стеблей) wash, separate the leaves from the stems and chop. 2 cloves of garlic peel and chop. All the mix, adding to the mix 2-3 tablespoons of olive oil. Put the scallops in the marinade, again mix gently and leave at room temperature for 15 min.

3. Preheat the pan as much as possible and you can fry the scallops (without the marinade) about 20-30 seconds on each side. For beautiful fragrant crust, add the ghee. Fry in small batches to be able to flip. If they overdo, the flesh will be rubbery.

4. Serve immediately, sprinkled with lemon juice. Served perfect with a side dish of asparagus or spinach.

Cauliflower pizza and homemade tomato sauce recipe

Anyone who loves pizza, here’s her cabbage version! If you do not warn consumers in advance, many may not recognize that the Foundation of a bit unconventional;)

The ingredients I brought 2 pieces, so you like to make a couple. One is right, and the second pizza to freeze. Excellent optimization of your time. If you want 1 pizza, divide all ingredients in half.

Ingredients for the base (for 2 pizzas with a diameter of 26cm):

1 large head of cauliflower (about 1kg),

100 grams of delicious cheese (Gruyere, cheddar or whatever you like),

2-3 tbsp of Parmesan cheese (Parmesan if not, can not put, but it goraaazdo delicious),

2 eggs,

3-4 tsp dried oregano/Basil/herbs of Provence,

3-4 garlic cloves,

0,5 tsp sea salt

Optional a couple of pinches of freshly ground black pepper

Optional 3-4 tbsp buckwheat/almond/whole wheat flour (to give greater hruskoci test).

If you don’t eat dairy products, instead of cheese put more flour (about 150g) 1 egg.

Ingredients for sauce:

400 gr. tomatoes in own juice or tomato trade winds,

1 Chile pepper (can be replaced with 0.5 tsp. Cayenne pepper),

1 onion medium size,

1 clove garlic,

1 tsp dried oregano/Basil/herbs of Provence,

0,5 tsp. dry thyme

A couple of pinches of salt

1 tbsp Jerusalem artichoke syrup (if tomatoes are sour)

0,5 tsp oil ghee for frying vegetables.

How to do:

Sauce. It can be made in advance or in store.

The onion and chilli finely cut into cubes, fry on medium heat until Golden on the drop of oil ghee. Add the chopped garlic, fry for another 30 seconds until garlic fragrant, then immediately add the tomatoes. If you are using tomatoes in their own juice, then mash them with a spatula.

Simmer the sauce for 15 minutes, then add the herbs and leave on the heat for another 5 minutes. Only at the very end of cooking, when the sauce Uvarov and has become thick, add salt/pepper/sweetener to taste.

The sauce is ready, but I strongly recommend to break it in a blender until smooth.

This sauce can also be used for pastaand meat dishesto sandwiches.

The pizza base out of cauliflower.

1. Rinse cabbage, remove outer leaves (you can use them for making vegetable broth) and cut into florets. The stalk is also not throw away, it is ground and goes to the cause.

2. Chop the cabbage in a blender to a wet snow. In principle, this is enough, but I have this small crumb was milled further immersion blender to puree (but he copes with it). It takes a maximum of 2 minutes, but then the basis becomes a very cool smooth texture.

3. Salt the cabbage and leave for 15-20 minutes. So it is going to give all of its juices, which will need to be carefully overcome. I do it using kitchen towel. Cauliflower contains a lot of water, no push-UPS the pizza base will be loose and wet.

4. Pressed cabbage, mix with egg, garlic, grated cheese and herbs, then optionally add the flour. Mix all ingredients until a homogeneous mass.

5. If you have a regular uncoated parchment or you bake directly on the baking sheet without paper, then grease the surface with cooking oil and lightly flour. If you have this paper here, nothing to lubricate and sprinkle do not need to it do not stick.

You can put the dough arbitrary, and can make a completely flat circle through split forms for cakes.

First snap the shape, put it on baking paper upper side (where there is no groove for the base shape), the dough it is not clogged. Carefully align closely inside, then the latch open and lift the form. In the end you have a perfect circle with a diameter of 26 cm and a thickness of about 3-4mm. I think the thickness of the dough is perfect, if you like thicker – please vary the point, but keep in mind that the thicker the layer, the harder it is grilled to crispy perfection.

6. The cake randomly prick with a fork and bake in the oven on the middle shelf for 25-30 minutes at a temperature of 190C. 180S on my cake baked through enough, it burns at 200C, 190C so – perfect. But all ovens are different.

The substrate must be rosy and elastic. Can freeze it for later use. Pizza can be prepared at once. Use any ingredients for the toppings you like.

In this case, I have 1 pizza used only ½ of tomato sauce, then a handful of cheese, half a pre-cooked chicken breast, half a sweet pepper, 4 cherry tomatoes, 2 large mushrooms and top with a couple handfuls of cheese.

Bake on top shelf for 10-15 minutes until cooked ingredients. The last couple of minutes on the grill mode. Incredibly tasty!

My perfect moussaka

Very long picked up the recipe for the moussaka, which once tasted in Greece. Finally found it. It tastes good, REALLY!❤

This is a traditional Greek dish, is a casserole of minced meat, vegetables, and white sauce. A million variations, but I like lamb with eggplant and béchamel sauce and cheese. This moussaka will love even those who do not love eggplant and those who do not like meat casseroles, like me;)

1. General infa. The process is: prepare a stuffing with spices, baked eggplant and cooked the sauce then the casserole assembled and baked. Therefore, the time should be distributed so that all components of the casseroles were ready at the same time.

2. Meat filling. 2 onions, peel, wash, chop finely dice and saute in the oil for frying in deep skillet to brown colour with 2 palachami cinnamon, and 3 Laurel leaves. At this time grind 5-6 cloves of garlic and cook for 1 hour.l. cumin(cumin). Once the onions softened and slightly fried, add garlic and cumin, stirring intensively. Fry no more than 1 minute. Then add 1kg of minced lamb, stir and cook until all the mince is pink turned to brown, and it will definitely stand out mutton fat. Next, a very unusual moment, but without it, your moussaka will be vague. You need to throw the meat into a colander and drain off fat 5 minutes. Return the beef to the skillet, add 200-300 ml. of dry red wine 400g chopped tomatoes Pilati, 800 g of tomatoes in own juice (the juice not to put the tomatoes and remove the green core) or tomato passata, 2 tbsp tomato puree 2 tsp oregano 0.5 tsp. nutmeg. Bring to a boil, reduce heat, cook until the complete evaporation of liquid (approximately 1 hour). After that, take out the minced Bay leaves and cinnamon, and add salt and pepper to taste. You can also add sweetener to taste (1-2 tbsp Jerusalem artichoke syrup). The meat filling is ready.

3. Eggplant. While stewed beef, you can do the eggplant and then sauce. 2 large aubergine cut into very thin (about 3mm wide), spread (can be overlapped) on greased baking paper, just a little salt and pepper and bake at 180C until a strong degree of zagarenski. It is approximately 30-40 minutes.

Important 1. If the eggplants are ready a little earlier than the rest of the ingredients – do not pull them out of the oven, they dry instantly, and you can’t separate them from each other. Let stand in the heat and waiting in the wings)

Important 2. In a classic recipe for eggplant fried in oil, but in this dish, and the meat is fatty, and the sauce, why and eggplant girnet?) But if you want direct authentic, then fry them in oil in a frying pan parties.

4. Bechamel sauce with cheese. Eggplants are laid, the meat is stewed, you can start to make the sauce. Grate 100g of delicious flavored cheese (I had a 50/50 Italian Parmesan and Swiss gruyère). Heat in a small saucepan 65g. butter (I have ghee), add 3 tbsp wheat flour (I tsz), stir and fry for 1 minute, then pour 600ml milk sauce stirring constantly with a whisk to avoid lumps. Cook on medium heat until thick (7-10 minutes), add half the grated cheese, a pinch of nutmeg, salt and pepper to taste, stir. The sauce is ready.

5. Assembling the moussaka. Form for baking grease with oil (I have a round frying pan 26cm). All the ingredients divide into 2 parts because the layers will be repeated twice. Place a layer of eggplant, then a layer of meat and sauce, repeat layers. On top sprinkle with cheese and bake for 25min at 200C. Ideally, the casserole should be allowed to cool put into the refrigerator and eat the next day. So it is fully saturated and mutually exchange their flavors, and also great to keep the shape.

Baked chicken with broccoli and garlic sauce

I love these dishes, when its main part, garnish and sauce are prepared at the same time. Very convenient!

This is an example of one of them (recipe for 2 chicken or 1 chicken. I prefer pet chickens, but the chicken too tasty):

0. Soak chicken in salt water.

This item is number zero, because it can be omitted if too lazy to bother. But after brining the meat becomes tender and very juicy. Brine to do so: on 1 l of water 50 g of salt and any spices at your discretion. That put, this fragrance and will smell ready chicken. For my taste to the chicken fit a few cloves of garlic and lemon. The brine should completely cover the surface of the product. This can be done in any deep container or in a sealed plastic bag.

The time salting depends on the weight of the product. On 1 kg of weight needs time pickling for about 2 hours. Take into account the weight of each unit of the product, not the total weight. That is, if you salted 2 chickens weighing 1 kg, then you need to keep them in salt water for 2 hours and not 4. It is important not to overdo, and then the fibers become too loose and unpleasant.

Just for information. This type of refinement of taste and texture of meat suitable for any lean meat, any fish and seafood.

1. My 5 sprigs of rosemary, thyme, parsley and 8-10 heads(!) garlic (clear is not necessary). Herbs can be changed at your discretion and can be replaced with dry (1 tbsp each), but fresh is much more fragrant.

Cut garlic into 2 parts across the cloves, place it on a baking sheet cut up, spread on top with 3 sprigs of each spice. If the garlic in the process was not cut or collapsed, it’s OK, you still spread it.

With the rest of the greens, separate the leaves and finely chop them, add to it 2 pinches of salt, pepper to taste, 2 tbsp olive or other vegetable oil and stir.

2. Chicken.

Opolaskivaniem the bird dry with paper towels. If you are using a frozen bird, then fully defrost it in the fridge, wash and dry.

Gently separate the skin on the breast meat under it and put 2-3 tsp of butter. Try to distribute the butter evenly, but not to break the skin.

Next, RUB the entire surface of the chicken (inside too) with a mixture of herbs, spices and oil, which we did in claim 1, stuff the chicken with lemon and cut into 4-6 pieces (I recommend even just to suppress it to the juice separated) and bind legs with cooking string. The contraction of the carcass twine is optional, but it would look more presentable at the end of cooking. Leave the carcass alone for 30-40 minutes, so it’s getting a little marinated and warmed up (in principle it is possible for a few hours set aside to marinate). So the heat will be distributed more evenly. And while it is possible to turn on the oven to heat up to 180C.

Place the chicken breast down on the garlic with the herbs and bake it in the oven for about 40-50 minutes, then turn breast up and bake until ready. Cooking time I expect based on the weight of chicken (1 kg takes approximately 1 hour). In the process, you can periodically pour the chicken resulting juices. A mixture of lemon juice and the chicken juices and fat is something magically delicious.

When the chicken is done is verified by the piercing of the carcass at its thickest point (where the thigh connects to the breast). If the juice is transparent ready.

3. Garnish.

About 30 minutes before end of roasting hens start to garnish. For poultry you can use any green cabbage (broccoli, Brussels sprouts), asparagus or fennel. In this case, I have broccoli (2 heads). Disassemble on inflorescences, my. In a saucepan boil water, and drop in there potseluem broccoli for 3-5 minutes, no more. This is to ensure that the cabbage was subsequently baked, not turned into a biscuit (in broccolini flowers little moisture, so they’re just dry). Frozen cabbage previously blanched (boil) is not necessary. It simply wash. After these manipulations throws the cabbage in a colander and then spread on a baking sheet for the chicken is almost ready, sprinkle with olive oil and spices to taste. Leave until tender (about 10 minutes). During this time, the broccoli to soak up the flavors of herbs and grilled well enough, but do not lose the crispness.

4. Sauce.

Remove the pan from the oven, prepared the chicken with a side dish leave to rest while we make the sauce. In any case, do not cut the meat immediately, and then all the juices will flow out, and do not cover it with anything, otherwise the crispy delicious skin will become sluggish and unpleasant.

For the sauce take all the garlic from the roasting pan, squeezed from skins, add 50 ml. dry white wine, 100-150 ml water/milk/cream, salt and pepper a pinch. All blenderis (better to do this immersion blender in the saucepan, because then the sauce should be slightly warm to evaporate the alcohol from the wine). Warmed up the sauce for 5 minutes over medium heat. Ready.

5. Feed.

Chicken should be very juicy, but with crispy crust, cabbage, as described above, the sauce is viscous and very fragrant. Pour the sauce and garnish the chicken or serve it separately. I’ve got a little bit of Parmesan cheese on the Kale, very fine shades of its taste.