How to put out a chicken with onions in a pan Bashny.Net

It seems that cooking chicken is simple: you take a pan, splash butter from a bottle, put on meat, wait for it to be possible to eat. What's this attitude to food? There is a suggestion to do something different: consider the original recipe for chicken in Hebrew. A good recipe is that with a minimum of ingredients at the output, a masterpiece and tastiness are obtained.





Fried chicken with onions It can be much more elegant and tasty if you add a little soda at the beginning. Tulchin knew about this a hundred years ago. It's time for us to cook the same, so run for chicken and onions, and the rest is a matter of technique.

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Chicken will suit any, even homemade, even factory, the secret is not in meat. It is best to cook the tibia, but you can also have a breast, and wings, and a whole thigh, it's like God will put on your soul. So, the pan is ready, the chicken is ready, get the soda out, let's fry!





The ingredients

• 1kg chicken legs
• 500g onions
• 1/2 tsp soda
• Salt and greens to taste

Preparation

1. Put the pan on the fire, pour vegetable oil. While the pan warms up, cut the onions in small pieces.
   
   
   
   
2. Put the onions in the pan, immediately add salt and soda, mix well. Cover the pan with a lid and put it on a quiet fire.
   
   
   
   
3. Cook the onions should be about 10-15 minutes periodically stirring. During this time, the onion will give the maximum amount of juice. It's all soda.
   
   
   
   
4. Put the meat in the onion mass, before that you can pepper it a little and salt it, but without fanaticism. Remember that salt is already in the onions.
   
   
   
   
5. Cover the chicken with a lid, make a small fire, let it extinguish for about 30-40 minutes until the meat is ready. You can periodically look, pierce and mix. At the very end, add a pinch of paprika and/or chopped greens.
   
   
   
   

Finish! Breakfast or dinner with pearls or rice is the same. As a second meal for lunch is also great. As you can see, chicken stewed with onionsIt is devoid of special wisdom, and if you cook a lot, then it is enough for a couple of days. No doubt that's what they did in Tulchin. Share the recipe with others, let them taste the tender chicken in Jewish.