Traditional recipes

Pui Hunter

Pui Hunter

I seasoned the hammers with salt and pepper, then placed them in the Teflon pot of the appliance, in which I had poured the oil.

I set the FRY for 15 minutes, then lightly browned them on all sides.

After frying them, I added onions, carrots, diced bell peppers and crushed garlic, I set FRY again for 15 minutes.

In the last 5 minutes I added the red wine and let the alcohol evaporate from the wine.

I added the diced tomatoes over the meat and set the STEW for 40 minutes.

In the last 10 minutes, I added a pinch of oregano, chili, rosemary and thyme and sliced ​​bacon.

I tasted salt and ground pepper, and when the dish was ready I sprinkled finely chopped parsley on top.




Then the slow cooker hunter

The chicken legs are dried with absorbent napkins, then they are passed through flour and fried a little in 2-3 tablespoons of oil.

In the oil in which the thighs are browned, fry the mushrooms.

Onions are cut into scales. Cut the peppers into slices. The garlic is also cut into thin slices.

Mix all in a bowl, add wine, oregano, basil, salt, pepper, peeled tomatoes and mix.

Put the hardened mushrooms all over the mixture.

The browned thighs are placed in the slow cocker bowl.

Place the vegetable mixture over the thighs.

On top put the bay leaves and the oil in which I browned the thighs and mushrooms.


Pui Scampi

A recipe for the whole family. Light, ready in less than an hour and delicious. It is made from cheap and basic ingredients, which I think you usually have in your household. It's so good you can't stop at one serving.

Let's start with the white sauce. Melt the butter in a saucepan over low heat. Add the flour, mix well and cook for 2 minutes over medium heat, stirring constantly. Add the milk slowly and stirring constantly (be careful not to form lumps). Set it aside. (Later, make sure the white sauce is hot when you add it to the scampi)

Let's move on to the scampi sauce. Melt the butter over low heat. Add butter and spices. Cook for 2 minutes. Slowly add the wine and chicken soup, stir until smooth. Leave it like this for 15 minutes, stirring occasionally. Add a quarter of the white sauce (heated, don't forget!) And leave it on the fire for a while until it thickens slightly.

Lightly beat the chicken pieces, cut them as big as you want (you can leave them like that), roll them in flour and fry them until lightly browned. Add the peppers and onions and sauté everything until the chicken is done. Add the sauce and let it cook for 5-10 minutes.


Chicken cacciatore (hunting) - the original recipe

In a large saucepan, place the oil / butter and the chicken pieces, seasoned with salt and pepper. Put them on the fire and brown them for a few minutes, on all sides.

Remove the chicken pieces after they have browned and, in the same pan / frying pan, put the vegetables: onion, carrot, mushrooms, pepper, cut into juliennes. Season with salt and pepper and let the vegetables harden.

Add the garlic and herbs, mix, then add the tomato pulp. After the sauce has boiled for a few minutes, place the chicken pieces on top, add the soup and the wine, until the meat is covered with liquid.

Next you have two options: either let it simmer on the fire, covered with a lid and stirring from time to time, until the meat is tender. Either put the stew in the oven, without a lid, taking care to turn the chicken pieces every quarter of an hour.

When it is almost ready, you can add the kalamata olives, stir and leave for a few more minutes. After you have turned off the heat, you can add fresh, chopped parsley.

The cacciatore chicken can be served as such, or with polenta, mashed potatoes or rice. Good appetite!


Chicken cacciatore (hunting) - the original recipe

In a large saucepan, place the oil / butter and the chicken pieces, seasoned with salt and pepper. Put them on the fire and brown them for a few minutes, on all sides.

Remove the chicken pieces after they have browned and, in the same pan / frying pan, put the vegetables: onion, carrot, mushrooms, pepper, cut into juliennes. Season with salt and pepper and let the vegetables harden.

Add the garlic and herbs, mix, then add the tomato pulp. After the sauce has boiled for a few minutes, place the chicken pieces on top, add the soup and the wine, until the meat is covered with liquid.

Next you have two options: either let it simmer on the fire, covered with a lid and stirring from time to time, until the meat is tender. Either put the stew in the oven, without a lid, taking care to turn the chicken pieces every quarter of an hour.

When it is almost ready, you can add the kalamata olives, stir and leave for a few more minutes. After you have turned off the heat, you can add fresh, chopped parsley.

The cacciatore chicken can be served as such, or with polenta, mashed potatoes or rice. Good appetite!


Chicken cacciatore (hunting) - the original recipe

In a large saucepan, place the oil / butter and the chicken pieces, seasoned with salt and pepper. Put them on the fire and brown them for a few minutes, on all sides.

Remove the chicken pieces after they have browned and, in the same pan / frying pan, put the vegetables: onion, carrot, mushrooms, pepper, cut into juliennes. Season with salt and pepper and let the vegetables harden.

Add the garlic and herbs, mix, then add the tomato pulp. After the sauce has boiled for a few minutes, place the chicken pieces on top, add the soup and the wine, until the meat is covered with liquid.

Next you have two options: either let it simmer on the fire, covered with a lid and stirring from time to time, until the meat is tender. Either put the stew in the oven, without a lid, taking care to turn the chicken pieces every quarter of an hour.

When it is almost ready, you can add the kalamata olives, stir and leave for a few more minutes. After you have turned off the heat, you can add fresh, chopped parsley.

The cacciatore chicken can be served as such, or with polenta, mashed potatoes or rice. Good appetite!


See how to prepare this recipe for chicken cacciatore with vegetables, to everyone's taste

Then hunter

Chicken cacciatore recipe from Bianca Cigan.

Ingredients for 4 people:

  • 6 chicken legs
  • 3 onions
  • 2 celery celery threads
  • 3 carrots
  • 3 cloves of garlic
  • 1 can of diced tomatoes
  • 50 ml of olive oil
  • 250 ml of red wine
  • 1 red pepper
  • 1 rosemary thread
  • 1 bunch of green parsley
  • salt
  • pepper
  • Chop the vegetables (carrots, celery, garlic, pepper, onion) to taste. I cut the carrots into rounds and cut the rest of the vegetables into cubes.
  • Saute the vegetables in olive oil, add the chicken legs and stir continuously until the legs are slightly browned.
  • Pour the wine, let it boil for a few minutes until the alcohol in the wine evaporates.
  • Add the canned tomatoes and another 500 ml of water.
  • Season with salt, pepper, rosemary.
  • After 20 minutes, when the thighs are penetrated, add chopped fresh parsley leaves.
  • Serve with polenta, mashed potatoes or pasta.

Chicken cacciatore recipe step by step in pictures:

ingredients Mix the ingredients They harden Put the chicken legs It boils Then hunter


Video: Hungry Wolves Attacking Dogs (January 2022).