Description
Nothing extra, just the natural taste of each ingredient. Juicy, tasty and, as always, quickly.
Ingredients
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Buckwheat
1 cup
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Chicken
-
Broth
400 ml
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Vegetable oil
2 Tbsp
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Butter
50 g
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Onion
1 piece
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Carrots
1 piece
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Salt
-
Khmeli-suneli
Cooking
Onion peel, cut cube. Carrots clean, RUB on a coarse grater. Passeruem until soft in vegetable oil.
Chicken parts (which you have) season with salt, pepper (of course, I can't be without hops-suneli).
Buckwheat wash, it spread and sauteed vegetables. All tchatelno stir.
Buckwheat with vegetables put in a baking dish (I form 2.2 liters).
Buckwheat spread the chicken pieces.
Pour the broth into shape. If no stock, you can take salted water.
The pieces of butter laid on top of the chicken.
I used the oil of TM Itself.
If there's cover, then close the form. If cover is not provided, then close the form with foil. Bake at 180° in the oven for about 1 hour. During this time the buckwheat is cooked, and the meat will easily separate from the bone. 5 minutes until cooked remove foil to brown the chicken.
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