Chicken in sauce. Oriental sauce for boiled chicken

Sauce is a necessary addition to most variety of dishes. It is served with the finished dish or used in the cooking process. The sauce can be spicy, spicy, sweet... There are many recipes for sauces, both classic and original. They can be universal, or they can be designed only for a specific product or dish. Today "Cozy Kitchen" offers you a selection of sauces for chicken. We have selected sauces for you to use as a marinade or filling. With any of them, the result of your work will be amazingly tasty chicken. Try, experiment, create!

A variety of sauces for chicken can satisfy the most sophisticated gourmet.

sour cream sauce

Ingredients:

• sour cream - 0.5 cups;
• greens - to taste;
• salt, pepper - to taste.

Basil, chives, cilantro, parsley, dill are traditionally used for sour cream sauce. But you can take it at your discretion, choosing one thing or combining them with each other.

Sour cream in this white sauce is often replaced with kefir or yogurt.

Cooking:

Mix sour cream with herbs, twist in a blender until smooth. Add salt and pepper to taste.

Many housewives take kefir or light yogurt without additives instead of sour cream. From this, the sauce takes on a new shade every time, but remains invariably tasty.

sour cream sauce served with the finished dish and used as a fill for roasting chicken.

Chinese sweet and sour sauce

Ingredients:

Cooking:

Mix and grind the spices in a mortar just before preparing the sauce. This way they retain their flavor best. Keep in mind that this mixture is very spicy. Therefore, it must be used very carefully. Leftover mixture can be stored in an airtight glass jar in the refrigerator for up to 3 weeks. It gradually wears out, but is still usable during this period.

Mix the prepared spices with beans and molasses, turn on a blender until smooth. Season with vinegar and sesame oil, add sugar. Mix everything thoroughly.

So sweet and sour chinese sauce perfect for fat chicken or duck. The bird turns out juicy, fragrant and extremely appetizing if you grease it with sauce and bake it in the oven.

Orange sauce

Ingredients:

Cooking:

Grate thoroughly washed oranges with zest or chop in a blender. Remove bones. Mix with mayonnaise until smooth.

To cook the chicken orange sauce in the oven, wrap the carcass smeared with it in foil. This dish is also very tasty in microwave ovens.

mustard sauce

Ingredients:

Cooking:

Mix all ingredients until smooth.

Ideally, this sauce is used to stew lightly fried chicken already.

Honey sauce

Ingredients:

Cooking:

Mix everything, grease the salted and peppered chicken with sauce (ideally - wings), bake on a greased baking sheet.

cheese sauce

Ingredients:

Cooking:

Freeze the cheeses slightly, then grate on fine grater. Stir in cream and heat over low heat until cheese is completely melted. Remove from fire, add soy sauce and crushed garlic, mix thoroughly.

This sauce is used as a marinade and filling when roasting chicken.

When creating a sauce, you can add your own ingredients to it, replace any of them to your own taste. Tomatoes, onions, garlic, many spices and citrus fruits can be added and varied freely, each time bringing original flavors to your dish.

Cozy Kitchen thanks ladylama.ru for the idea to cook a delicious fried chicken with a crispy crust with a delicious sauce.

And of course, bon appetit everyone!

most delightful gourmet recipes chicken in sauce to the site for a wonderful non-trivial dinner. See variations with soy, honey, cheese, tomato, cranberry, onion, mustard and, of course, creamy sauces. With the addition of mushrooms, pineapple, ginger. Cooking time - from 20 minutes!

To make the chicken soft, the pieces must be placed on a hot frying pan during frying, wait for the appearance golden color and only then reduce the temperature to a minimum and bring to fully prepared. So she loses less moisture, useful substances and stay as juicy as possible.
Before sending to the pan, it is necessary to blot the chicken, ridding the meat of excess moisture, in order to avoid splashing oil. Spices are best added immediately to allow the chicken to soak in them.

The five most commonly used ingredients in chicken gravy recipes are:

Interesting recipe:
1. Cut the chicken fillet into cubes or "straws".
2. Dilute butter in a pan.
3. Quickly fry the fillet on it.
4. Cut mushrooms (preferably champignons).
5. Add to chicken.
6. After five minutes, add spices, cream or sour cream.
7. Keep under the lid for another five minutes.
8. Pour the pasta with the mixture.
9. Sprinkle with herbs. Add grated cheese if desired.

Five of the fastest chicken recipes in sauce:

Helpful Hints:
. Chicken in sauce goes well with potatoes and rice.
. If you add an additional spoonful of flour to the sauce, it will become thicker.
. Excellent seasoning to the dish nutmeg, paprika, curry or Provencal herbs.
. Chicken meat can be replaced with turkey meat.

Chicken - regular dish. But if you know how to cook it in a non-standard way, then you can get a real festive extravaganza of taste from a familiar dinner. Experienced housewives know a lot delicious recipes, post the results of their efforts in the form of photos in in social networks. Repeat culinary exploits anyone can do it - the main thing is to choose the right sauce.

Sauce recipes for chicken in the oven

The white meat of domestic birds is considered beneficial for health. Chicken in sauce in the oven is often cooked and found in the cuisines of all peoples of the world. This dish is always delicious, simple and quick to make. The bird is undemanding to equipment, but with soft bones, tender meat any knife will do. For many, chicken in the oven with gravy after the first experiments becomes a favorite. holiday recipe, and it’s nice to post photos of new ideas on social networks.

Honey sauce for chicken in the oven

• Time: 20 minutes.
• Servings: 3-4 people.
• Calorie content of the dish: 186 kcal / 100 g.
• Cuisine: European.
• Difficulty: easy.

The recipe is suggested based on 500 g of chicken. Spicy Recipe able to boast interesting taste, a combination of sweet and spicy. Culinary beginners are advised to carefully combine spices. Note to lovers of beauty and collecting food photos: the result of efforts is beautiful, with bright colors. golden crust- perfect for photography.

Ingredients:

• honey - 2-3 tbsp. spoons;
• soy sauce - 5-6 tbsp. spoons;
• salt, pepper - to taste;
• ground ginger - 2 teaspoons;
• curry - 2-3 teaspoons;
• garlic - 2-3 cloves.

Cooking method:

1. The sauce is prepared separately from the chicken.
2. Grate the garlic on a fine grater.
3. Take soy sauce.
4. Melt honey. Pour into sauce. Mix thoroughly.
5. Season the mixture with garlic, spices, salt.
6. While cooking, gradually add the sauce, making sure that the chicken is evenly soaked with it. 70 minutes - full time cooking.

Mustard

• Time: 15 minutes.
• Calorie content of the dish: 278 kcal / 100 g.
• Purpose: for chicken, for lunch or dinner.
• Cuisine: European.
• Difficulty: easy.

Soy sauce provides salty taste, so the sauce does not need additional salting. Mustard can be chosen as traditional Russian, with increased causticity or bitterness, as well as European varieties with a milder "temperament". The amount of garlic depends on the intensity of flavor and spiciness. base ingredient. Dill is traditionally used dried, but can be replaced with fresh.

Ingredients:

• mustard - 2-2.5 tbsp. spoons;
• soy sauce - 50 ml;
• dill - 1 teaspoon;
• garlic - 2-3 cloves;
• wine or wine vinegar - 2 teaspoons.

Cooking method:

1. Cooking begins with the fact that you need to grate the garlic.
2. Then connect the components.
3. Mix thoroughly.
4. Pour carefully into the dish.
5. Care must be taken to ensure that the chicken meat is soaked in the sauce.

Sour cream with onions and carrots

• Time: 15 minutes.
• Calorie content of the dish: 320 kcal / 100 g.
• Cuisine: Russian.
• Difficulty: medium.

The proposed option will be not only a sauce or gravy. It can be turned into full garnish. If you like vegetables, just double or triple the proportions of onions, carrots, bell peppers. It is permissible to add other vegetables: potatoes or Jerusalem artichoke, mushrooms are appropriate - they often use champignons, porcini, milk mushrooms. fans healthy lifestyle life may be preferred cauliflower, broccoli.

Ingredients:

• sour cream, kefir or low-fat mayonnaise- 200 g;
• bell pepper- 1 PC;
• onion- 1 PC;
• carrots - 2-3 pieces;
• flour - 2-3 tbsp. spoons;
• salt, parsley, dried or fresh basil- taste.

Cooking method:

1. Cut vegetables into medium cubes.
2. Beat sour cream, spices, flour in a blender until smooth.
3. Combine with vegetables.
4. The future gravy is poured into the pan after the chicken has already been fried a little.
5. In the future, the dish is closed with a lid and stewed. The meat must be turned over periodically.

tomato

• Time: 60 minutes.
• Number of servings: for 5-6 people.
• Calorie content of the dish: 180 kcal / 100 g.
• Purpose: to the main dish.
• Cuisine: Turkish.
• Difficulty: medium.

Turkish cuisine is famous for its spicy, spicy, appetizing recipes. The proposed option is no exception. He will remind you of heat, summer, rest. It goes well with red wine. With the quantity, proportions of spices, it is quite acceptable to conduct experiments. Everyone has it Turkish chef have your own secret recipe this sauce.

Ingredients:

• tomato sauce or juice - 150 g;
• fresh onion- 1 PC.;
• garlic - 2-4 cloves;
• olive oil - 1 tbsp. spoon;
• salt, marjoram, rosemary, ground pepper - to taste.

Cooking method:

1. Fry the onion until transparent.
2. Add garlic.
3. When the garlic is browned, place the prepared chicken in the pan.
4. Fill with mixture tomato sauce and spices.
5. Add a quarter cup of water.
6. The dish is fully prepared within an hour.

From oranges

• Time: 15 minutes.
• Servings: 5-6 people.
• Calorie content of the dish: 240 kcal / 100 g.
• Purpose: for lunch or dinner.
• Cuisine: European.
• Difficulty: above average.

Have you heard about the semi-legendary dish - duck with oranges? Remember that the main thing is not at all an exotic duck for the Russian table. It is really quite acceptable to replace the meat with duck, goose or turkey, but the sauce remains the same - spicy, sweet and sour, with a pleasant interesting bitterness, very tender and refined. Honey provides additional sweetness, sesame oil provides a rich aroma.

Ingredients:

• large orange - 1 pc;
• honey - 1 teaspoon;
• basil, coriander, parsley, paprika - 0.5 tsp each;
• sesame oil - 1 tablespoon;
• starch or flour - depending on the desired density;
• salt to taste.

Cooking method:

1. Squeeze juice from an orange. Put on fire.
2. Heat up the honey liquid state, add oil.
3. Combine honey and oil Orange juice.
4. Bring to a boil, stirring constantly.
5. At the end, add spices, starch, mix thoroughly.
6. The sauce can be used both directly at once, and after some time. It is recommended to let it cool down.

garlic

• Time: 15-20 minutes.
• Number of servings: for 4-5 people.
• Calorie content of the dish: 310 kcal / 100 g.
• Purpose: for lunch or dinner.
• Cuisine: European.
• Difficulty: easy.

This recipe is good to use in combination with low-fat chickens, for example, tobacco chicken. Fans of a healthy lifestyle replace mayonnaise with sour cream, kefir. Use instead of melted cheese hard varieties, if you want to achieve greater sharpness, piquancy. Of the spices, rosemary, coriander are well suited, you can even add a little cinnamon.

Ingredients:

• low-fat mayonnaise - 150 g;
• processed cheese - 50 g;
• garlic - 4 cloves;
• salt, spices - to taste.

Cooking method:

1. Grate the garlic as finely as possible.
2. Grate processed cheese.
3. Mix the ingredients.
4. Beat with a blender until a homogeneous thick mass is obtained.
5. When spreading in the casserole dish, make sure the chicken is completely covered by the sauce.

Lemon with spices

• Time: 15-25 minutes.
• Servings: 5-6 people.
• Calorie content of the dish: 124 kcal / 100 g.
• Purpose: for baking.
• Cuisine: European.
• Difficulty: above average.

Sour, refreshing, spicy, invigorating - even if you don't like unusual sauces, this one will be to your taste. The fruit indicated among the list items - lime - can be replaced with juice, apple cider vinegar. The lemon for the sauce must be very large, ripe, without dark spots, other shortcomings. Some housewives add a medium-sized mandarin, nectarine - the result is sweeter.

Ingredients:

• large lemon - 1 pc;
• lime - 1 piece
• sugar - 2 tbsp. spoons;
• sesame seeds - 1.5 tbsp. spoons;
• marjoram - 0.5 tsp;
• dried basil - 0.5 tsp;
• curry - 0.5 tsp;
• water;
• corn starch - 1 tbsp. spoon.
• salt to taste

Cooking method:

1. Squeeze juice from lemon and lime, add sugar, put on fire.
2. Gradually add starch, water, stir constantly.
3. Add spices, salt.
4. Achieve a smooth medium consistency.
5. Cool down.

With yogurt and herbs

• Time: 10 minutes.
• Servings: 4-6 people.
• Calorie content of the dish: 98 kcal / 100 g.
• Purpose: for dishes from fish, poultry.
• Cuisine: Mediterranean.
• Difficulty: very easy.

This is a sauce that can be prepared if you know that guests will be arriving in ten minutes. The recipe is nowhere simpler, the ingredients are the most ordinary, sold in any supermarket. Cooking does not require attention, achievements desired temperature, other complexities. To all other advantages, you can add the fact that the sauce is low-calorie, suitable for people on a diet, athletes, fans of a healthy lifestyle.

Ingredients:

• unsweetened yogurt - 200 ml;
• parsley - 30 g;
• cilantro - 20 g;
• olive oil- 50 g;
• apple or balsamic vinegar - 1 teaspoon;
• garlic - 1 clove;
• salt.

Cooking method:

1. Rinse greens, finely chop.
2. Mix everything in a blender.
3. Can be served as a separate dish.

Italian tomato cheese sauce

• Time: 30-40 minutes.
• Number of servings: for 4-5 people.
• Calorie content of the dish: 200 kcal / 100 g.
• Purpose: for the main course
• Cuisine: Italian.
• Difficulty: above average.

Traditional italian sauce served not only with chicken. It is a traditional part of many pasta varieties. Cast chicken gravy italian dish will reveal its full potential - sweet and sour, spicy thanks to garlic, onions, oregano. Delicate because of the cheese, it smells delicious and goes well with the rest of the ingredients. The composition is useful - it uses natural products, proven by centuries of national cuisine.

Ingredients:

• olive oil - 2 tablespoons;
• onion - 1 pc;
• mozzarella or processed cheese - 100 g.
• garlic - 3-4 cloves;
• oregano - 1 tablespoon;
• fresh tomatoes - 3 pcs;
• canned tomatoes - 400 g.
• ketchup - 2 tbsp. spoons;
• sugar - 0.5 tablespoons.

Cooking method:

1. Cut vegetables.
2. Remove skin and seeds from fresh tomatoes.
3. Heat oil, put onion, garlic.
4. Add cheese, wait for melting.
5. Add canned tomato, ketchup, sugar, seasonings with salt.
6. Add after 20 minutes fresh tomatoes.
7. Simmer until a uniform consistency is obtained.

Video

Unusual sauces that you can prepare for chicken will diversify your daily menu and decorate the holiday table.

Onion marmalade for chicken

For this unusual sauce, which can be served not only with chicken, but also used for snack sandwiches, you will need a red salad onion, the taste of which is softer and more delicate than regular onions.

What do you need:
1.3 kg red lettuce
750 g cane sugar
500 ml apple cider vinegar
5 cloves
0.5 tsp coriander seeds
50 g salt

How to cook onion marmalade for chicken:

1. Peel the onion, cut into half rings, put in a bowl, lightly salt, mix and leave at room temperature for 1 hour.

2. Tie coriander seeds and cloves in gauze.

3. In large saucepan pour out Apple vinegar, add sugar, stir and put the pan on the fire. Put a bundle of spices into the vinegar syrup, after boiling, boil the contents of the pan for 5 minutes over medium heat. Put the chopped onion into the syrup, mix, bring to a boil and leave to boil for 2 hours, reducing the heat to a minimum. Stir occasionally so the sauce doesn't burn to the bottom of the pot.

4. When the marmalade thickens and the onion becomes transparent, remove the pan from the stove, remove the bundle with spices and spread the sauce over glass jars with tight fitting lids.

5. You can store marmalade in the refrigerator for 3-4 months.

Oyster sauce for chicken

This chicken sauce is served in Japan and China. The basis for it is oyster sauce, which you can buy in grocery hypermarkets - in departments where sushi sets are sold.

What do you need:
2 tbsp oyster sauce
2 tbsp soy sauce
2-3 garlic cloves
1 sweet bell pepper
1 bulb
1 tsp cane sugar
0.5 st. chicken broth
1 tbsp sake or dry white sherry
1 tbsp olive oil
ground black pepper
salt

How to make chicken oyster sauce:

1. Pour the broth, oyster and soy sauce, sake into a small saucepan. Add sugar, stir and boil.

2. In a pan with olive oil, fry the onion, cut into small cubes, and the garlic, crushed with the flat side kitchen knife until golden brown. Garlic, when it turns red, remove from the pan. Put the bell pepper cut into small cubes and continue to fry it together with the onion for another 3-4 minutes.

3. Pour the contents of the pan into the pan, stir and leave to simmer for 20 minutes.

Lingonberry sauce for chicken

Exquisite Sauce for gourmets and those who like rich sweet and sour tastes.

What do you need:
300 g frozen cranberries
150 g sugar
3 tbsp soy sauce
1 garlic clove
0.5 tsp coriander seeds
2 cm ginger root

How to cook lingonberry sauce to chicken:

1. Put lingonberries in a saucepan and pour a little water, up to half the volume of berries. Put the berries to boil and, when the water boils, add sugar to the pan. After boiling, cook the lingonberries for another 5-8 minutes so that the berries burst.

2. Put the lingonberries in a blender, add soy sauce, garlic, coriander and chopped peeled ginger root. Make a puree.

3. Chill the sauce and serve it with both hot and cold chicken meat.

And if you like the sauce in combination with turkey, then use the recipe professional chef Katerina Agronik!

“Here she is, beauty, lies in all her glory,
everyone loves a ruddy chicken!
Indeed, it is difficult to find someone who would not like fragrant chicken,

There are many ways to prepare it.

And on holiday table, and on a quiet ordinary family dinner fried, boiled, stewed, grilled or barbecued chicken meat is a real little holiday for relatives and friends. Well, if you serve such meat under delicious sauce to emphasize the taste of the cooked dish, then it will simply be impossible to refuse such a treat.

There are many recipes for chicken sauces, both classic and original. Thanks to this magnificent variety, it became possible to choose exactly the version of the sauce that can most clearly reveal real taste chicken meat.

To date, the most common sauces for chicken are sour cream, milk, cheese, tomato, cheese-garlic or garlic-mushroom. lovers sweet and sour sauces there are also plenty to choose from: cherry, orange based on ginger, cranberry sauces for chicken or cauliflower sauce with tomatoes can delight even the most demanding gourmets.

Sauces for chicken can be roughly divided into “quick”, from the category of “mixed and ready”, and those with which you have to tinker a bit. They are all good, each in their own way. Choose and cook with pleasure!

Sour cream sauce for chicken

Ingredients: ½ stack sour cream, herbs - to taste, salt, pepper.

Cooking: Mix sour cream with herbs and mix in a blender until smooth, salt and pepper to taste. Instead of sour cream, you can use kefir or light yogurt without additives. From this, the sauce will acquire a new original shade, while remaining delicious. Serve sour cream sauce with a finished dish or use it as a filling when baking chicken.

Sour cream sauce with horseradish and walnuts for chicken

Ingredients: 400 g sour cream, 2 tbsp. prepared horseradish, 2 tbsp. crushed kernels walnuts.

Cooking: Mix sour cream with ready-made horseradish and crushed walnut kernels. This sauce should be prepared just before serving.

Avocado cream sauce for chicken

Ingredients: 1 part heavy cream, 1 part avocado, salt to taste.

Cooking: Peel the avocado from the peel, rub through a sieve and, gradually adding heavy cream, beat the mass with a mixer and lightly salt. This sauce is ideal for fried or boiled chicken.

Sweet and sour Chinese sauce for chicken

Ingredients: 400 g red canned beans, a mixture of five spices: 2 tsp. ginger, anise seeds, fennel, cinnamon and cloves, 2 tbsp. red wine vinegar, 1 tbsp. sesame oil, 3 tbsp. molasses, 1 tbsp. Sahara.

Cooking: Just before preparing the sauce, mix the spices and grind them in a mortar so that they better retain their flavor. Mix the prepared spices with beans and molasses in a blender until smooth. Season the resulting mixture with vinegar and sesame oil, add sugar and mix thoroughly. Such sweet and sour sauce perfect for fatty chicken. If you grease it with sauce and bake in the oven, it turns out juicy, fragrant and very appetizing.

Georgian nut sauce for chicken

Ingredients: 1 stack peeled walnuts, 100 ml pomegranate juice, 150 ml water, 2-3 garlic cloves, 2-3 tbsp. chopped green cilantro, 1 tsp red pepper, 1 tsp suneli hops, ½ tsp saffron, ½ tsp coriander, salt - to taste.

Cooking: Grind nuts, garlic and salt until smooth. Add the rest of the spices and mix thoroughly again. Pomegranate juice mix with boiled water and dilute the nut-spicy mass with this mixture, stirring it constantly.

Honey Ginger Sauce for Chicken

Ingredients: 5 tbsp soy sauce, 3 tbsp. honey, 2 tbsp. mustard, 1 tsp fresh chopped ginger root, salt to taste.

Cooking: Stir the soy sauce with the mustard and honey until smooth, then add the ginger and salt to taste.
And these recipes will make you “conjure” in the kitchen for a longer time, but believe me, the result is worth it.

Sour cream sauce with apples and spinach for chicken

Ingredients: 100 g sour cream, 200 g spinach, 200 g apples, 100 g tarragon, salt to taste.

Cooking: Well washed and chopped in small pieces boil the spinach in water and rub through a sieve along with the broth. Also wash the apples, peel, cut into pieces and boil in a small amount of water, wipe through a sieve along with the broth. Mix sour cream with grated apples and spinach, chopped tarragon, salt and beat with a mixer.

White sauce with cream or milk for chicken

Ingredients: 400 g cream (milk), 50 g butter, 50 g flour, ¼ tsp. salt.

Cooking: Whisking constantly, sauté the flour over the melted butter. Then in small portions add boiling cream or milk to the passerovka, salt and beat well so that there are no lumps. In such a base sauce, you can add sautéed spicy vegetables such as onion, celery root or parsley.

Milk Bean Cream Sauce for Chicken

Ingredients: 200 g cream, 200 g milk-ripened beans, 50 g parsley, salt to taste.

Cooking: Wash the beans, soak them briefly in water, then boil them in the same water and rub through a sieve. Pour the mashed hot mass with boiling cream, add finely chopped parsley, salt and puree with a blender.

Cheese sauce with sweet pepper and garlic for chicken

Ingredients: 100 ml of sour cream, 100 ml of processed cheese, 100 g of sweet pepper, 50 g of onion, 3 cloves of garlic, 50 g of vegetable oil, hot hot pepper - to taste.

Cooking: Chop the peppers and onions and sauté them for vegetable oil. Pound sour cream and cheese into a homogeneous mass and mix with browned vegetables. Add crushed garlic, chopped hot pepper and beat the resulting mass with a blender.

Cauliflower Sauce with Tomatoes for Chicken

Ingredients: 600 g cauliflower, 500 g tomatoes, 500 g leeks, 200 g parsnip roots, 500 g vegetable oil, salt to taste.

Cooking: Boil the cauliflower and rub it through a sieve. Peel the washed parsnips and finely chop them. Also finely chop the tomatoes and leeks. Sauté tomatoes, leeks and parsnips in vegetable oil and combine with grated cauliflower, salt, stir and boil for 15-20 minutes. Serve ready-made sauce for chicken dishes.

Spinach sauce with parsley for chicken

Ingredients: 500 g spinach, 100 g parsley, 50 g garlic, juice of 1 lemon, 1 tsp. salt.

Cooking: Finely chop the parsley. Boil spinach, squeeze and rub through a sieve. Pass the garlic through a press. mix, add lemon juice and salt. Before serving, add a little olive oil to the sauce and beat the mass with a blender.

Tomato Cheese Sauce for Chicken

Ingredients: 1 bank canned tomatoes V own juice, 150 g processed cheese, 1 Bell pepper, spices, herbs - to taste.

Cooking: Pre-bake the pepper in the oven, peel it and remove the seeds. grind canned tomatoes along with pepper. Put the mass in a saucepan, salt, pepper, add garlic, red pepper to taste. When the mass begins to boil, reduce the heat and add the melted cheese cut into small pieces into it. Cook the sauce over medium heat until the cheese is completely dissolved, remembering to stir constantly. At the end of cooking, add chopped greens to the finished sauce.

Spicy apple sauce for chicken

Ingredients: 400 g sour apples, 1 lemon, ¼ tsp hot pepper, 20 g olive oil, salt - to taste.

Cooking: Cut the apples into pieces, pour a small amount of water, boil and rub through a sieve. Add lemon juice, salt, hot pepper and olive oil. Puree the resulting mixture with a blender.

Plum sauce with mustard for chicken

Ingredients: 300 g plums, 1 tbsp. dry mustard, 50 g vegetable oil.

Cooking: Wash the plums thoroughly, remove the pits and simmer in a little water. Add dry mustard, vegetable oil to the plums and beat everything with a mixer or puree with a blender.

Blackcurrant sauce with mustard for chicken

Ingredients: 300 g black currant, 200 g water, 100 g sugar, 1 tbsp. mustard.

Cooking: Wash and sort the black currants, fill them with water, add sugar, boil for 5 minutes and rub through a sieve. IN hot sauce add 1 tbsp. mustard and mix well.

Whitecurrant sauce with white wine and almonds for chicken

Ingredients: 500 g of white currant, 100 g of dry white wine, 200 g of water, 100 g of sugar, 50 g of almonds.

Cooking: Sort and wash the white currants, cover with water, add sugar and cook for 5 minutes after boiling. Wipe the finished mass through a sieve, add white dry wine and boil for 5 minutes. Ignite the almond kernels in a dry frying pan, chop and gradually add them to the sauce, stirring constantly. You can adjust the density of the sauce yourself by adding in small portions boiled water. The amount of sugar can be reduced or even completely eliminated. This sauce can be served both cold and hot.

Orange sauce for chicken

Ingredients: 2 oranges, 2 tsp sugar, mustard, salt, pepper, lemon juice, vinegar, honey - to taste, water.

Cooking: Pour boiling water over the oranges and cut them in half. Squeeze the juice into a separate bowl, and finely chop the zest and peel. Then send them to the pan, fill with water so that it slightly covers the zest. Put the saucepan on the fire and simmer the mass for 15 minutes. After that, strain the broth, add orange juice, salt and sugar to taste to it, and again put it on the minimum fire for 10-15 minutes. At the end, add mustard, pepper, honey, vinegar and lemon juice to the resulting mass to your liking. ready sauce pour into two gravy boats. Submit one with ready meal, and you can use the sauce from the second gravy boat while cooking the chicken.

Cranberry sauce for chicken

Ingredients: 400 g cranberries (fresh or frozen), 1 orange, 2 tbsp. honey, 1 red onion, 2 tbsp. olive or sunflower oil.

Cooking: If you are using frozen cranberries to make the sauce, thaw them first, then rinse thoroughly with warm water. running water, remove the crushed berries. Do the same with fresh cranberries. Squeeze the juice from the orange pulp, remove the zest from the peel with a grater. Finely chop the onion. Heat the oil in a frying pan and fry the onion in it for 5 minutes. Then add cranberries, honey and zest with juice to the onion. Stir thoroughly, reduce the heat, cover the pan with a lid and cook the sauce for 20 minutes. Then turn off the heat, let the sauce cool, pour it into a container and refrigerate for 2 hours. Before serving, garnish the sauce with sprigs of fresh herbs.

Apricot sauce with pineapple for chicken

Ingredients: 200 g pineapple pulp, 300 g pitted apricots, 250 ml water, 2 tsp. cognac.

Cooking: Pour 50 ml of water into the bottom of the pan, dip the apricot halves into it, cover with a lid and bring to a boil. Pass hot apricots through a sieve. Cut the pineapple pulp into small cubes, mix with apricot puree, add 1 cup of water and bring the mixture to a boil. At the end of cooking, add cognac and mix thoroughly the resulting mixture.

Mushroom sauce for chicken

Ingredients: 300 g of mushrooms, 300 ml of cream, 100 ml of sour cream, 100 ml of vegetable oil, 3 onions, pepper, salt - to taste.

Cooking: Finely chop the onion and fry it for 2 tbsp. oil until soft, then add finely chopped mushrooms and fry for another 20 minutes, then let the mass cool. Put the fried mass in a blender bowl, add sour cream and half the norm of cream there and grind everything until smooth. Pour the resulting mixture into a saucepan, pour in the remaining cream, focusing on the density, stirring, bring the sauce to a boil over low heat and remove from the stove.

Mushroom sauce with zucchini and tomatoes for chicken

Ingredients: 200 g any fresh mushrooms, 300 g of young zucchini, 200 g of tomatoes, 100 g of onions, 50 ml of sour cream, 100 ml of vegetable oil, salt - to taste.

Cooking: Peel the washed zucchini from the peel and, having cleaned from the seeds, cut into circles. Cut the tomatoes into slices as well, chop the onion. Spasser the prepared vegetables in vegetable oil, then pour 1 glass of water and simmer. Sort the mushrooms, clean, wash, finely chop and fry in vegetable oil until tender. Connect the stew vegetable mix And fried mushrooms, add sour cream, salt to taste and beat the mass with a blender.

Prepare sauces for chicken, experiment and enjoy your favorite chicken, discovering and emphasizing more and more unique tastes in it with the help of great sauces.

Sauces make it possible to prepare dishes with a variety of colors, aromas, tastes from the same products. appearance, nutritional value and structure. Therefore, in accordance with the qualities of the main product of the dish, suitable various sauces are selected for it. So, for example, for dishes with an insufficiently pronounced taste, a hot-tasting sauce is prepared; To boiled meat horseradish sauce is served; for delicate dishes, lean meat the sauce should have a strong aroma and be saturated; To vegetable dishes dairy sauces with the addition of eggs and butter are suitable, which increase their nutritional value. For dishes whose main products contain little fat, fatty sauces are served - white sauce, hollandaise sauce etc.

According to the method of preparation and serving, sauces are divided into hot and cold. Hot sauces include meat, fish and mushroom broth sauces, milk, sour cream and egg-butter sauces. For cold - mayonnaise sauce, vegetable marinades and fruit and berry sauces.

Sauces include: base, browned flour, dressing, spices and seasonings. When preparing some sauces, one of the following constituent parts may be missing. As a basis for sauces, they use: broth (meat, fish, mushroom or vegetable broth), milk, sour cream, butter (butter or vegetable). Sauces prepared on the same basis, but with different sautéing (dressing) or seasonings, belong to the same group, i.e. served with meat, or fish, or vegetables. Each group has an initial sauce that contains the base, the most simplified passivation and the least seasonings. Through the introduction additional products in sauteing or new seasonings, you can get all other sauces of the same group. The original sauce is called the main sauce, and the rest of the same group is called its derivatives.

Sauces on meat and fish broth subdivided into red and white.

Preparation of broths for sauces

For cooking meat brown broth raw bones(beef, veal, pork, lamb, rabbit and poultry) are washed, chopped and fried in an oven (1.5-2 hours at 240-275°C) until light brown. The fat that melts from the bones is periodically drained. 20-30 minutes before the final frying of the bones, chopped roots and onions are added to them. In the process of frying, charring of bones and smoking of fat should not be allowed, as this worsens the taste and smell of the finished broth. Roasted bones are poured hot water and cook for 5-6 hours at a low boil, periodically removing fat and foam. Ready broth filter.

White meat broth - prepared from unfried bones, which are pre-washed, poured cold water(you can use both meat, or meat and bones). When the water boils, remove the foam, reduce the heat and cook for 3-4 hours. 1-1.5 hours before the end of cooking, put in the broth raw onion and chopped roots.

For white sauces, broths obtained by boiling and stewing veal, beef, lamb, chicken and others are also used. meat products for which these sauces are intended.

Fish broth. For cooking fish broths, small fish are used, but mostly fish food waste: heads, tails, fins, skin. The heads of carp and herring fish are not used, as the broths from them turn out to be tasteless. small fish boiled whole, large bones and heads cut into pieces; the heads must have their gills and eyes removed. Prepared fish waste is placed in a saucepan, poured with cold water, brought to a boil, reduce heat, add raw onions, parsley, salt and cook for 50-60 minutes, removing foam and fat. When cooking the broth from the heads sturgeon fish an hour after cooking, they are taken out, the pulp is separated, and the cartilage continues to cook until soft. The finished broth is defended for 30 minutes, and then filtered.

mushroom broth. dried mushrooms sorted and washed thoroughly, changing the water several times. It is best to soak the mushrooms in cold water for 10-15 minutes before washing. Washed mushrooms are poured with cold water and left to swell for 3-4.5 hours. After that, the mushrooms are taken out, the water is allowed to settle, it is filtered and the mushrooms are boiled in it for 1 to 1.5 hours. The finished broth is filtered, the mushrooms are washed warm water and cut. Mushroom broth is cooked without salt.

Vegetable broth can be prepared from various vegetables and use in making sauces. Decoctions give them the aroma of a “bouquet of greenery”. To prepare 1 liter vegetable broth 1 kg is needed. various vegetables.

PAUTING

Flour sautéing. One of the main components of almost all sauces is Wheat flour. It is desirable to take it not lower than the 1st grade. Flour is sautéed without fat or with fat. When sautéed, the flour acquires the smell of roasted nuts.

There are red and white flour sautés. When the flour is for cooking brown sauces in meat broth, it is fried until light brown. The fat is heated until the moisture is completely evaporated, after which the flour is poured, continuously stirring with a spoon.

To prepare a white sauce on meat and fish broths, as well as mixed and milk sauces, the flour is sautéed until a light golden color is formed.

Sauteing vegetables and tomato puree. Chopped onions, carrots, parsley or celery root are placed in the heated fat and heated with stirring until soft, avoiding browning. Then add mashed tomato puree and sauted until the color of the fat in Orange color. Vegetables and tomato puree can be sautéed together. In this case, the vegetables are sautéed until half cooked, add tomato puree and sauté all together for 10-15 minutes.

· When preparing sauces for meat dishes, broth (brown or white), water, cream, milk or vegetable broth are used as a liquid.

· Pleasant taste light sauces, especially sauces for chicken or veal, can be given the addition of a small amount of condensed milk.

· Seasonings that lose their original taste during cooking should be added to the sauce when it has already been removed from the stove. These are grated horseradish, mustard, lemon juice, wine and fresh chopped greens.

· When preparing sauces, the hostess has the opportunity to show her ingenuity.

Boiled meat dishes are served with light sauces, fried foods dark, cold sauces for hot dishes. However, these rules are not mandatory, you can deviate from them if you want. For example, some hot meat dishes very tasty with cold sauces that give them a spicy taste.

Available for sale today a large number of various spicy sauces, the main components of which are tomato paste or a paste of paprika (red pepper), puree of soybeans or any fruit, etc. For their dressing, spicy greens and spices are widely used, on which the taste of the sauce depends. Sauces can be sweet, bittersweet and with mild taste. The labels of many sauces indicate which dishes they are recommended to use. You can use these sauces however you like. Yes, everything spicy sauces possible in small quantities add to meat while stewing. spicy sauces should be put in food in moderation, while soft-tasting fruit, tomato and apple sauce can sometimes be used as the main part of the sauce.

· Especially good are spicy sauces for roasted over burning coals or in an electric grill meat and game.

It is clear that each of us prefers a sauce that suits our taste more than others. However, there are some rules for the selection of sauces. For example, skinny fish are served with sauces containing high-calorie foods- butter, eggs, sour cream, cream; for dishes from fatty fish sauces with a sour taste are more suitable. Such sauces are prepared with the addition of vinegar, lemon juice, wine.

You should know that red sautéing is intended mainly for sauces on meat broths. IN fish cuisine in most cases, white sauces are used with the addition of white sauté.

To bring sauces to taste, in addition to salt, pepper, horseradish, they also add vinegar, dry grape wine, lemon juice or citric acid, cucumber pickle.

· Be very careful when adding garlic to the sauce. It is best to use the juice squeezed from crushed garlic.

· Butter, which gives tenderness and softness to sauces, should also be added, after removing the dishes from the heat, in small portions.