Chicken can be dry and fresh only in the case of fillets, while the rest of the parts can tolerate long cooking, and even become more delicious after prolonged languishing in thick sauces. Prove it is taken with surprisingly simple and exactly the same delicious recipes of roast chicken in the multivarquet.
Roast chicken in the multivark
Ingredients:
- champignons - 270 g;
- whole chicken;
- carrots - 130 g;
- dry red wine - 480 ml;
- salted bacon - 190 g;
- chicken broth - 480 ml;
- onion - 70 g;
- tomato puree - 65 g;
- flour - 15 g;
- the laurel leaf;
- garlic - 2 teeth;
- dried parsley, thyme - 1 teaspoon.
Preparation
Before you cook the roast from the chicken in the multivark, divide the carcass weighing a couple of kilograms into separate pieces. At the bottom of the bowl, put cubes of salted bacon and let the fat out of them be drowned. Rumy bacon is transferred to a separate container, and on the remaining fat in the bowl, brown chunks of chicken. When the crust of the latter acquires a pronounced golden hue, place large rings of onions, carrot cubes and pieces of champignons to the chicken. Squeeze the garlic into a container, and when the latter emits fragrance, pour the dried parsley with thyme and pour the ingredients with broth and wine. Switch from the "Frying" / "Baking" mode to "Quenching" and set the device timer for an hour and a half. In the final, add the flour to the leftover the sauce thickened, and serve the roast chicken with vegetables cooked in the multivarquet together with your favorite side dish.
Roast at home from the chicken in the multivark
Ingredients:
- chicken thighs - 650 g;
- carrots - 190 g;
- celery - 190 g;
- onion - 80 g;
- garlic - 2 teeth;
- tomatoes - 130 g;
- potatoes - 1.2 kg;
- chicken broth - 490 g;
- tomato puree - 35 g;
- fennel seeds - 1/2 tsp;
- starch - 5 g;
- a branch of rosemary;
- balsamic bite - 15 ml.
Preparation
Preheat the bowl of the multivark together with the oil in the "Baking" mode. Put chicken on the bottom of the device and allow the skin to brown. When the chicken turns golden, put all the vegetables at one time: onion rings, potato, tomato, celery and carrot cubes. Pour the contents of the bowl with broth in a mixture with tomato paste, put fennel, rosemary sprig and pour in balsamic. Switch to "Quenching" and cook the roast with chicken and potatoes in the multivark for 2.5 hours. After, add the starch to the dish to make the sauce thicken.