Recipe: Chicken stewed in milk. Calorie, chemical composition and nutritional value.

Chicken in milk: Delicious recipe

Hen! Who doesn't love her?

It is prepared both in the oven and in a frying pan, with sour cream, ketchup with tomatoes and other vegetables, with cheese and spices.

In any case, it is delicious and is a welcome guest on our table.

Today we offer a recipe for chicken cooked in milk. The chicken is soaked in a creamy milk sauce and turns out very soft and tender.

With spaghetti

The taste of this hearty and aromatic dish does not correlate with the ease of its preparation.

This recipe with a slightly spicy sauce is also undemanding in its ingredients.

Ingredients

Ingredients are based on 4 servings:

• 0.8 kg chicken fillet;
• 350 ml milk;
• 4 garlic cloves;
• 0.3 kg spaghetti;
• 250 g cheese;
• pepper and salt according to preference.

Step-by-step cooking process

Cooking chicken in milk with spaghetti will take about half an hour:

1. First you need to boil the spaghetti.
2. The meat is cut into cubes and placed in a high-sided frying pan. The milk should be slightly warmed up, for which it can be poured into a suitable container and kept in the microwave for 1 minute.
3. When the chicken turns white, pour milk over it and bring it to a boil. Then chopped garlic with the desired amount of cheese is poured into the frying pan, the mixture is peppered and salted.
4. The mixture must be cooked on medium power for about 10-15 minutes, it should thicken. If the gravy remains liquid, the dish should be allowed to sit.
5. Spaghetti is poured with gravy with meat, then the chicken is sprinkled with grated cheese and ground black pepper. The cheese should not be grated in advance, but only before sprinkling the ingredients with it.

The dish is served with greenery decoration.

Chicken in milk - ingredients

• one medium sized chicken
• four grams of paprika
• three grams of black pepper
• seven grams of salt
• one and a half teaspoons mustard
• greens - to taste

For breading:

• one glass of flour
• five grams of turmeric

For frying:

• thirty milligrams of sunflower oil
• fifteen milligrams of butter

For the sauce:

• half a liter of milk
• dried basil, salt to taste

Cooking in a slow cooker

List of products:

• pasteurized cow's milk – 250 ml;
• deodorized oil – 2 tbsp. l.;
• chicken breast – 1 kg;
• carrots – 1 piece;
• white onion;
• to taste - salt, pepper and spices.

Technology:

1. Grate the carrots using a coarse grater, cut the onion into a half ring.
2. Place the vegetables in the multicooker, set it to frying mode and heat it for 5 minutes (with occasional stirring).
3. Next, add the meat, pre-cut into portions.
4. Cook in a multicooker for 10 minutes, adjusting the device to the “Frying” mode. Stir until the meat is lightly browned on both sides. It is enough just to achieve a slight browning of the portioned pieces of meat.
5. Add black peppercorns, salt, bay leaf, ground pepper and meat seasoning to the dish. This will help make the chicken taste brighter and richer.
6. Pour a glass of warm boiled milk into the dish. Turn on the “Extinguishing” function for 1 hour.
7. After the process is completed, the dish can be divided into individual portions.

During the preparation of the “Chicken in milk - in a slow cooker” dish, the meat acquires a soft consistency and juiciness. Therefore, this recipe will appeal to those who do not like dry white breast meat.

Chicken in milk - preparation

• Divide the chicken into medium pieces, rinse thoroughly under running water and dry with a paper towel.
• Then add salt and spices: paprika, black pepper and mustard. You can add from your own which ones you like best.

• Mix everything well so that the chicken is covered with spices on all sides.
• Leave the chicken for about half an hour so that the meat is well soaked.
• In a separate bowl, mix flour with turmeric and paprika.
• Pour sunflower oil into a frying pan and add butter. Heat over medium heat.
• Dredge the chicken in flour on all sides and, as soon as the oil boils, place in portions into the frying pan. The chicken pieces should fit freely in the pan so that they can fry well.
• Increase the heat to almost maximum and fry the chicken on both sides until golden brown. It only takes a few minutes for each side.
• Add salt and dried basil to cold milk.
• Place all the chicken pieces back into a deeper frying pan. Drain the oil from the previous frying pan there.
• Add milk in a thin stream to avoid scalding.
• As soon as the milk boils and begins to thicken, lower the heat to medium.
• Cover the pan with a lid, leaving a slight gap, and cook for about half an hour.

• After the required time has passed, turn off the heat. Open the lid and sprinkle the chicken with chopped or dried herbs.
• Place the chicken in a deep plate and pour the sauce from the frying pan over it.

Very appetizing aroma! The secret of this delicious recipe has been revealed! Call everyone to the table. You can serve bulgur with chickpeas as a side dish.

In milk and sour cream sauce

Chicken in milk in a frying pan prepared according to this recipe looks very appetizing. Poultry prepared according to this recipe is suitable for all age groups, however, for children under 7 years old, mushrooms are excluded from the ingredients.

This does not have a significant effect on the taste of the dish. Its gravy, unlike regular sour cream, does not curdle, maintaining its consistency and appetizing appearance. Chicken can also be replaced with rabbit or turkey.

Ingredients

For preparation you will need:

• 1 medium-sized carrot;
• 2 tsp. flour;
• 1 chicken;
• a handful of champignons or oyster mushrooms;
• ½ tbsp. sour cream;
• ½ tbsp. slightly warmed milk;
• a small amount of vegetable oil;
• salt according to preference.

You can replace the carrots with ¼ sweet bell red pepper. The quantity and quality of meat are not of fundamental importance; regular fillet will do.

Step-by-step cooking process

Cooking chicken in milk and sour cream sauce is divided into 2 stages.

First, cook the meat, then make the sauce:

1. Remove the skin and excess fat from the chicken and cut the meat into small pieces.
2. Carrots are cut into small cubes or strips.
3. Pour vegetable oil into a well-heated saucepan or frying pan, then pour chicken and carrots on top.
4. The ingredients are poured into 50-100 ml of boiling water and simmered under the lid for about 10 minutes. The meat should turn white.
5. Add finely chopped mushrooms to the food, salt them and simmer for about another 20 minutes.
6. For the sauce you will need to thoroughly stir 2 tsp. flour in ½ tbsp. warm milk, avoiding the formation of lumps.

7. Add sour cream to the milk and flour, mix these components again and pour them evenly over the surface of the main dish.
8. The chicken is stewed covered for another 5-10 minutes. If the gravy has thickened too much, you can pour a little more milk into the dish and shake the container.

Meat in milk and sour cream sauce is served hot, pouring the sauce on top. A good side dish would be rice or mashed potatoes.

Milk dishes, Chicken stew

Milk dishes

Chicken dishes → Stewed chicken

Adobo is a Filipino dish made from pork, beef, lamb and poultry, as well as seafood and vegetables. Here is a recipe for making chicken adobo.

Stewed chicken, prepared traditionally, at home, turns out very tasty. Chicken with vegetables, stewed in a cauldron with the addition of pepper and dill, served with creamy sauce. It is known how healthy stewed vegetables are. With chicken they turn into a wonderful, mouth-watering dish.

With ginger

Chicken in milk in a frying pan is a dish common in both Eastern and Western cuisine. Traditional dishes from some countries are prepared using these ingredients using this method. In Thai cuisine, there is a dish with chicken in a milk sauce with ginger, using coconut milk instead of regular milk. Meat according to this recipe is served in restaurants, but it is easy to prepare at home. The dish has a delicate and bright taste thanks to a variegated set of ingredients.

Ingredients

Ingredients are given for 1 serving:

• 400 g chicken fillet;
• 3 garlic cloves;
• 1 tsp. curry;
• 50 g soy sauce;
• 1 tsp. grated ginger;
• 0.5 lime;
• 100 g coconut milk;
• 1 tbsp. l. honey;
• rice and pepper according to preference.

Step-by-step cooking process

The entire process of cooking Thai chicken will take 2-3 hours:

1. First, the marinade is made. Grated ginger is mixed with chopped garlic, lime juice, honey and soy sauce.
2. The meat is cut into strips and marinated in the resulting sauce.
3. Rice is cooked separately.

4. Place the chicken in a well-heated frying pan and fry for about 7 minutes.
5. Add curry to the meat and fry for another 10 minutes.
6. Fill the pan with coconut milk and simmer the ingredients for 7 minutes.

The dish is served with a side dish of boiled rice.

Chicken stewed in milk

I suggest cooking delicious chicken in the oven - stewing it in milk based on one of Jamie Oliver's recipes.

Chicken stewed in milk turns out very tender, juicy and extremely aromatic, thanks to the addition of lemon, cinnamon and rosemary.

I was wondering what effect stewing in milk has on meat. It turned out that there are two main points of view on this issue.

Some believe that stewing chicken in milk should make the meat more tender and soft, because milk contains enzymes that destroy milk proteins. Kefir and yogurt work in a similar way.

Others argue that milk does not contain enough enzymes to break down meat proteins and that the principle of its action on meat is completely different. They believe that braising meat with liquid (including milk) reduces the temperature of the meat, so it cooks more slowly and loses less moisture, which makes it more juicy and tender.

• Total cooking time – 1 hour 10 minutes
• Active cooking time – 10 minutes
• Calorie content per 100 g – 162 kcal
• Number of servings – 6

General principles of cooking

Chicken meat is a healthy product that helps maintain bones and muscles in good condition. It contains a large amount of proteins, minerals and vitamins, serving as a main or minor ingredient for both high-calorie and dietary dishes. Combining meat with milk without taking into account the nuances of recipes that neutralize it can negatively affect digestion, be poorly absorbed and increase cholesterol levels.

That being said, soaking meat in milk is a common practice, and the remaining milk after cooking with meat can also be used as a sauce for pasta or porridge. Properly cooked chicken in milk will not only not cause harm to the body, but can also be used as a meal for weight loss or neutral food for gastrointestinal diseases. Cooking chicken meat in milk makes the chicken tender and more juicy; meat prepared in this way is also better saturated with seasonings and spices.

There are 2 explanations for the softening effect of milk on meat:

• Many chefs and gourmets cite the reason for the change in meat density as the enzymes contained in milk that break down meat proteins. Yogurt and kefir have an identical effect.
• Opponents of the enzyme theory argue that there are not enough enzymes in milk to promote the breakdown of proteins in meat. They explain the effect of milk by saying that adding liquid when cooking meat reduces the level of heat it receives. This increases the cooking period, and the meat retains more moisture, resulting in juicier and softer meat.

To consume chicken with milk sauce for dietary purposes, if the recipe allows it, it is necessary to take into account the distribution of fats in different parts of the bird carcass.

Chicken in milk in a frying pan, in a slow cooker and in the oven is prepared according to principles that ensure the safety of valuable substances and the nutritional value of the dish.

To make the dish tastier and healthier, you should follow these recommendations when preparing chicken:

• Amino acids in chicken promote the absorption of proteins and regulate the body's hormonal levels. Smoked or fried chicken contains fewer nutrients than stewed or boiled meat.
• For frying, smoking and stewing, moderately well-fed young and adult birds are more suitable.
• You can bake minced meat in the chicken skin.
• To make the meat more juicy, you can place 2-3 pieces of butter under the skin of the carcass or periodically pour it with the juice released in the pan.
• If the chicken is partially baked in the oven, the juiciness of the cooked areas can be preserved during further exposure to temperatures by wrapping them in foil.
• Adult chickens are better suited for broth, but not old chickens.
• It is not recommended to overuse spices; their incorrect ratio can easily ruin the taste of chicken. Although dishes based on it allow for moderate experimentation with seasonings, the most preferred options are the usual bay leaves, peppers and onions, unless other seasonings are specified in the recipe.
• Chicken meat can be given a bright pink hue by sprinkling it with lemon juice first.
• Unless the recipe specifies otherwise, the chicken should be cooked by placing it in an already boiling liquid.
• The chicken is defrosted in the refrigerator over several hours. A faster option is cold water, which is changed frequently.

• Chicken drumsticks, thighs, loin parts and meat from old birds are well suited for making salads, aspic, minced meat, cutlets and chops.
• To ensure that the skin of the carcass becomes crispy when cooked in the oven, before placing the meat in the oven, it is coated with sour cream or butter.

How to cook delicious chicken in the oven

Ingredients:

• Chicken – 1 pc. (weighing approximately 1.5 kg)
• Salt - to taste
• Black pepper - to taste (ground)
• Olive oil – 1-2 tbsp. l.
• Cinnamon – 1 pc. (wand)
• Rosemary – 1/2 tsp. (dried)
• Lemon zest – 2 lemons
• Garlic – 10 teeth. (unrefined)
• Milk – 565 ml

Preparation:

Preheat the oven to 190 degrees. Rinse the chicken, pat dry and season with salt and pepper. In a fairly large and deep frying pan, heat a couple of tablespoons of olive oil and fry the chicken on all sides.

Remove from heat and drain excess oil from pan. Place the chicken back and add the remaining ingredients: cinnamon stick, rosemary, zest of two lemons (zested in thin strips), unpeeled garlic cloves and milk.

Simmer the chicken in milk in the oven for 1 hour. Remove the chicken from time to time and pour the sauce over it. Serve with a green salad and mashed potatoes, topped with sauce. Bon appetit!

Source: menunedeli.ru

Recipe in Georgian

Chicken in milk in a frying pan is one of the traditional dishes of Georgian cuisine. It is called Shkmeruli after the name of the mountain village of Shkmeri, where the dish was invented. According to the legend about the origin of the recipe, one of the rulers of that area was tired of eating chicken for lunch, and he demanded to cook something new. His cook, having nothing but chicken, improvised by making it in a new sauce with milk and hot spices. The demanding ruler really liked this dish and spread throughout Georgia.

Ingredients

Ingredients are based on 4-8 servings:

• 1 head of garlic;
• 1 whole chicken or chicken;
• 1-2 tbsp. l. sour cream;
• 400 ml milk;
• vegetable oil for coating;
• Utskho-suneli, dry cilantro, salt and hot red pepper according to preference.

The finished dish is decorated with a small amount of pomegranate seeds and fresh cilantro.

Step-by-step cooking process

In addition to its taste, Shkmeruli is famous for its ease of preparation. It can be cooked in a frying pan or in the oven.

Cooking time depends on the weight of the meat:

1. The chicken carcass is greased with vegetable oil and rubbed with salt.

2. The meat is placed in a properly heated frying pan and baked in the oven or fried on the stove. An average chicken takes 40 minutes or longer to cook, while a chicken will require about 20 minutes. The meat should acquire a crispy golden brown crust.
3. The gravy is made by mixing milk with chopped garlic and other spices in a separate pan. This composition must be boiled.
4. The fried meat is cut into portions and added to the frying pan with the sauce, after which the food is simmered over low heat for about 10 minutes. During this time, the meat should be saturated with the aroma and taste of seasonings.
5. Sour cream is added last, making the sauce thicker and more piquant.

Shkmeruli is traditionally served in a preheated clay dish with a glass of dry white wine.

Nutritional and energy value:

Compound:

• Chicken (legs, thighs) – 1-1.6 kg
• Milk – 1.5 cups
• Lemon – 1 pc (only lemon zest is needed)
• Butter – 20-30 g
• Garlic – 2-3 cloves
• Curry – 1 teaspoon
• Ground black pepper - to taste
• Salt - to taste

Preparation:

Wash the chicken and remove the skin. In my opinion, the chicken is too oily if you leave the skin on.

Place the frying pan on the fire and melt the butter in it.

Fry the chicken in melted butter. The chicken must be fried on both sides over high heat for literally 1 - 2 minutes, it should set on the outside so that all the juices are sealed inside and remain raw inside. This will give the chicken a lighter color. If there is a lot of chicken, you can fry it in two batches. Salt and pepper the chicken when frying.

Transfer the fried chicken to a plate, cover with a lid to keep it warm and set aside for a while.

Prepare milk sauce. In the pan in which the chicken was fried, combine the milk with salt, pepper and curry.

Remove the zest from the lemon, we only need the yellow part, so try not to touch the white layer. The most convenient way to remove the zest is with a potato peeler. There is no need to additionally grind the zest.

Add the lemon zest to the milk sauce, place the sauce on the stove and bring it to a boil, stirring constantly. There is no need to boil the sauce; as soon as it boils, turn it off immediately.

Peel the garlic and cut into thin slices.

Place the garlic on the bottom of the mold with the milk sauce and place the prepared chicken in the mold.

Pour the sauce over the areas of the chicken not covered with sauce and place the chicken in an oven preheated to 200 degrees for 1 hour. During cooking, be sure to open the oven 2-3 times to pour the sauce over the areas of the chicken protruding to the surface.

After an hour, the chicken in milk in the oven is ready, serve it hot with any side dish of your choice. In my opinion, this chicken goes perfectly with mashed potatoes.

Below you can watch a funny video:

Source: duxovka.ru

French version

According to gourmet reviews, chicken prepared using this simple method turns out very tender, juicy and melts in your mouth. Its separate advantage is that this dish can be eaten while on a diet.

Ingredients

For preparation you will need:

• 500 ml milk;
• 2 carrots;
• 0.5 kg chicken fillet;
• 1 tbsp. l. sunflower oil;
• ground black pepper and salt according to preference.

Step-by-step cooking process

Cooking chicken in milk in French will take about 1 hour:

1. The meat is cut into small pieces.
2. Place butter in a well-heated frying pan and simmer the chicken in it for ¼ hour.
3. Add coarsely grated carrots to the meat, then cover the pan with a lid and simmer the food for another 10 minutes.
4. The chicken is peppered, salted and poured with milk. The ingredients should boil and cook for 1 minute.

The dish is served with sauce; pasta can be used as a side dish.