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Preheat the oven at 200°C. Sprinkle a pinch of Salt & Pepper on the chicken wings, place them on an oven pan over some parchment paper, and pour a little oil. Bake for about 20 minutes. Meanwhile, prepare the white vinegar, the lime juice, the soy sauce, the sesame oil and the honey by mixing them all together. Take the oven pan out the oven and pour the mix evenly on the chicken wings. Bake for ...
Clean the livers and heat up a wide frying pan. Saute the livers in the olive oil, add a pinch of salt & pepper and add the onion bulbs. Boil down with balcanico. After that, pour the soy and the orange juice. Leave the heat on for 15 minutes. In the end, add the grated orange peel and sprinkle a little oregano. Serve it with mashed potatoes.
Preheat the oven at 200°C. Meanwhile, take a bowl and mix the salt, the eggs, the lemon juice, the pepper and the wine. Mix the olive oil with the rosemary and coat the chicken with it. Fill the chicken’s stomach with the leftover lemons. Take a big oven pan and lay parchment paper over it. Now pour ⅓ of the salt equally on the parchment paper and place the chicken on it, after that, smear salt ...
Saute the chicken legs in olive oil on both sides until they get a nice colour. Add the onions, the garlic cloves and the grated carrot. Afterwards, add the tomato paste, the thyme and the dry sage. Boil down with the wine and the vinegar. As soon as they evaporate, add 3 cups of hot water along with some salt and pepper. Close off the pot lid and let it cook for about 50 minutes. To be served ...
In a wide frying pan, we saute the mushrooms. When they are done, remove them and add the chicken along with the garlic cloves in the frying pan. Let it cook and after a while, boil it down with the chicken broth. Finish it off with the sour cream and the sautéed mushrooms. Meanwhile, we boil some pasta and add them to the chicken sauce as soon as they are done. Stir the pasta and serve the plate ...
In a deep frying pan, we saute the chicken breasts on both sides. Next, we add the onions and the peppers. Pour a little wine and let it boil down. We then let the wine evaporate, and we add the tomato juice. After that, add a pinch of salt and pepper and cook for 45 minutes with the cover on. When the chicken is cooked, we add some paprika and spearmint, we turn off the heat, and we let it cool ...
