Chicken breasts with Brussels sprouts. Chicken stewed with Brussels sprouts

beauty 20.01.2024

beauty

Brussels sprouts are a very healthy vegetable.. It has a rich amino acid composition similar to meat protein. Vitamin C it contains 3 times more than white cabbage, there is vitamin PP(nicotinic acid), as well as vitamins B1,AT 2 And A. The riboflavin content is almost the same as in milk and dairy products. Expectant mothers are advised to include Brussels sprouts in their diet, as source of folic acid. Gourmets highly value Brussels sprouts not only for their nutritional qualities, but also for their extraordinary sweetish-nutty taste. Try making a casserole from these little heads - it's easy.

You will need:

onion 2 pcs
vegetable oil 50 ml
sour cream 200 gr
cheese 100 gr
cream or milk 2-4 tbsp.
dry italian herbs
ground black pepper

You can add a meat component to this casserole: sausage, ham, bacon. I added boiled chicken (1 breast)

For this quantity of products you will need baking dish size 31x19 cm with side depth 4.5 cm

Step-by-step photo recipe:

I used frozen Brussels sprouts(400 g) - in this form it is most often sold in Russia. Fresh cabbage is also prepared.

Pour boiling water over cabbage, add salt, bring to a boil and cook over low heat 5 minutes.

Drain in a colander.

Chop the onion.

Fry the onion in vegetable oil. Let it brown slightly.

Slice the cooked chicken breast.

Place boiled in a bowl Brussels sprouts, fried , pieces chicken breast. Add salt,pepper, dry herbs, cream And sour cream.

Mix everything well with a spoon and place in a baking dish.

Grate the cheese.

Spread the cheese over the surface of the casserole and place the pan in a preheated oven. t 200° C on 25-30 minutes.

This is what the finished one looks like Brussels sprouts baked with sour cream- golden brown crust of melted cheese and tender, juicy cabbage inside.

Brussels sprouts are little bombs that explode in your mouth and delight you with an unforgettable taste! Bon appetit!

Brussels sprouts baked in sour cream. Brief recipe.

You will need:

Brussels sprouts 400-500 gr
onion 2 pcs
vegetable oil 50 ml
sour cream 200 gr
cheese 100 gr
cream or milk 2-4 tbsp.
dry italian herbs
ground black pepper

Pour boiling water over the cabbage, add salt, bring to a boil and cook over low heat for 5 minutes, drain in a colander.
Chop the onion and fry in vegetable oil.
Cut the boiled chicken breast into pieces.
Place boiled Brussels sprouts, fried onions, and chicken breast pieces in a bowl. Add salt, pepper, dry herbs, cream and sour cream. Mix everything with a spoon and place in a baking dish. Sprinkle grated cheese on top.
Bake in a preheated oven at 200°C for 25-30 minutes.

In contact with

Let's start preparing our Brussels sprouts with chicken by marinating and seasoning the chicken.

Rinse everything inside thoroughly, pluck out any remaining feathers, if any, and evenly sprinkle everything with salt, pepper and pre-chopped garlic. Don't forget to do the same manipulations inside. I also lightly sprinkle everything with dry red paprika. By and large, you can marinate the way you are used to and like.

Leave the chicken to marinate for at least an hour, just in the kitchen, not in the refrigerator; in the warmth (if not for long), all processes go faster. It is better if you put the chicken in the refrigerator overnight.

Place the marinated chicken in a baking dish (I lined it with paper, but this is not necessary).

I have a homemade, rather large apple. The variety is traditionally hard, sweet and sour. I didn’t remove the skin, I just cut out the core and cut it into slices. Would you like 2 apples? Please. It's beautiful there.

Wash the cabbage, slightly cut off the top and remove damaged leaves, if any.

We peel the onion and cut it into feathers (or half rings).

Add a spoonful of honey, balsamico, a little salt, pepper and olive oil to a bowl. Mix.

Stuffing. If you want all the vegetables and fruits to fit, then you need to select the breast bone, as I did in the recipe. But! You don't have to worry so much. As much as you fit in, that's enough. Clip off the skin with a toothpick, and simply place the remaining filling next to it - the chicken will release juice, and the whole thing will be saturated with its flavors.

Place the chicken in a 180" oven for about one hour. My oven was preheated and this time was completely enough.

I really like the combination of Brussels sprouts and apple, and you don’t feel any bitterness from the cabbage. I don’t boil or scald it in advance, I don’t soak it or anything else, I just mix it, stuff it and it’s done.

It’s very simple, and you don’t have to think about a vegetable side dish - Brussels sprouts with chicken and apple have everything in place!
Well, traditionally - bon appetit!

In fact, chicken stewed with Brussels sprouts is too abbreviated the name of this original dish, because the list of products includes bacon, onions, tomatoes, as well as a large set of spices and herbs. The taste of the dish is interesting, unusual, and if you consider that there are only vegetables and chicken, then the dish can be equated to dietary. Although if you're really counting calories, you'll probably have to leave out the bacon.

Ingredients

150 g Brussels sprouts
250 g chicken meat
70 g dry-cured bacon
1 large onion
1 large tomato
1 tbsp. l. vegetable oil for frying
1 tsp. salt
spices (mixture of ground peppers, coriander, paprika, turmeric)

Preparation

1. Wash the Brussels sprouts and remove the outer leaves. If there are damages, cut them off or do not use such heads of cabbage at all.

2. To make the cabbage soft, it is advisable to blanch it. Place it in boiling salted water for a couple of minutes, then drain in a colander. Place a colander in a pan of cold water for a minute and then let the water drain.

3. You can take chicken meat, cut from the bones or just chicken fillet. Wash it and cut into small squares and stripes.

4. It is better to use dry-cured bacon - it has an indescribable aroma. But raw will do. Cut it into strips.

5. Pour vegetable oil into a hot frying pan and wait a minute, then transfer the chicken pieces into the frying pan and fry over high heat, stirring, for 5-7 minutes until a soft golden hue appears. Then add the halved Brussels sprouts, stir and reduce heat.

6. Peel and finely chop the onion, wash the tomato and also cut into small pieces.

Brussels sprouts with chicken will serve as a quick lunch, and complemented with vegetables and baked apples, it will be suitable for Sunday lunch. Brussels sprouts with chicken are tasty and healthy.

Brussels sprouts can be confusing for the novice cook. Not everyone likes the taste of Brussels sprouts and not everyone knows how to cook them. Fresh Brussels sprouts are difficult to find in winter, but frozen ones are quite suitable for our recipes.

Brussels sprouts with chicken in mustard sauce

Ingredients

2 (4) chicken breasts
Vegetable oil 2 tbsp.
Butter 1 tbsp.
Salt, black pepper to taste
Brussels sprouts 350 gr. (pack frozen)

For the mustard sauce

Finely chopped parsley 1 tbsp. l.
Chicken broth 150 gr. (can be from a cube)
White wine 50 ml.
Preferably grainy mustard 2 tbsp.
Salt, pepper to taste

Prepare the breast, salt, pepper, and add chicken spices. Fry the breast in a frying pan for 5-10 minutes. You can put the fried chicken breast in the oven in the same pan. Bake until golden brown.

Remove the chicken from the oven and transfer to a separate bowl. Add chicken broth and wine to the pan where the chicken was baked and bring to a boil. Add mustard, parsley. Boil, stirring over medium heat until thickened.

Separately cook the Brussels sprouts. In a large frying pan, melt 1 tbsp. spoon of butter, add 1 tbsp. vegetable oil. Fry the Brussels sprout halves until tender. Lightly salt, add a little mustard sauce to the cabbage and stir. Fry a little more.

Serve Brussels sprouts with chicken and sauce. Deliciously cooked Brussels sprouts with mustard sauce are suitable not only for chicken, but also for any meat dishes and fish.

Brussels sprouts have a very delicate taste and delicate aroma. It makes delicious and open-faced snack pies; it is added to salads and vegetable casseroles. Brussels sprouts can also be stewed with a variety of foods. In this article we will tell you in detail how to stew Brussels sprouts in different ways.

Any cabbage contains a lot of sulfur, iodine and chlorine. These microelements are very useful for the body, but when cooked they emit a specific odor. Because of this, some people categorically do not like the smell of boiled or stewed cabbage and simply do not eat it. A little trick will help solve this problem, and your family will love cabbage.

Before stewing Brussels sprouts, you need to boil them a little and add a slice of lemon to the cooking water.

Recipes

Brussels sprouts stewed in sour cream

Boil 500 g cabbage. Cooking time - 5 minutes.
Cut the cabbage into halves or quarters and fry in vegetable oil (2-3 tbsp) along with two white leeks. Cut the onion into thin slices.
Pour 200 ml of sour cream into the cabbage and onions and bring the dish to a boil.
Add salt and pepper to taste and simmer until the cabbage is soft.

The dish can be slightly improved: sprinkle it with grated cheese (100 g) and place in the oven for 5 minutes.

Brussels sprouts stewed with vegetables

You will get a real dietary dish if you stew cabbage with vegetables.

3 pcs. carrots, 2 parsley roots and 2 pcs. Cut the onions into cubes and fry in olive oil (2-3 tbsp).
Add 300 g of pre-boiled vegetables to the fried vegetables and pour in 0.5 cups of hot water.
Simmer everything together for 5 minutes, and then add salt and pepper.
Peel 2 large fleshy tomatoes from skin and seeds and cut the pulp into cubes.
Place the tomatoes in a saucepan with the vegetables and simmer the dish for another 5 minutes.
At the end of cooking, taste the stew again for salt and pepper and if there is not enough, add more.

Cabbage stewed with vegetables can be served as a separate dish or as a side dish for boiled chicken breast.

Brussels sprouts stewed with chicken

Another dish can be prepared from chicken and cabbage - they need to be stewed together.

Cut half the chicken carcass into portions, pour vegetable oil over them and bake in the oven until golden brown.
Place the chicken in a casserole dish and add raw diced carrots and celery root to it.
Pour chicken or vegetable broth over the chicken and vegetables and simmer in the oven for 10 minutes.
Place 200 g of boiled Brussels sprouts and 1 diced and fried onion in the casserole dish.
In a separate frying pan, melt 25 g of butter and fry 1.5 tbsp. l. flour.
Pour 1 cup of chicken stew juice into the flour and heat this sauce well.
Pour the sauce into the casserole dish and salt the dish to taste.
Simmer for another 15-20 minutes until the meat begins to fall off the bones and the vegetables are very soft.