Fried Chicken Recipes
Fried chicken with string beans
- One and a half medium sized chickens.
- 100 ml (approx. 7 tablespoons) of oil.
- 2 onions.
- 1 small carrot.
- 1 kilogram (2.2 pounds) string beans.
- 3 or 4 big tomatoes.
- 50 ml (3 and a half tablespoons) of white wine.
- Salt, black pepper.
- 1 tablespoon of chopped parsley and dill.
Time to completion:
60 - 70 minutes
The quantities for this fried chicken recipe makes for 6 servings.
For this fried chicken recipe, we start by washing the chickens well and cutting them in quarters. Drain them of any remaining water, sprinkle with salt, oil well each chicken quarter and then sprinkle them with pepper.
Arrange all 6 chicken quarters into a medium sized cooker dish, so that all of them fit well inside, without too much room between the pieces. Add 2 - 3 more tablespoons of oil over them. Cover the cooker dish and put it in the oven, set on fast heat. From time to time turn the chicken quarters on the other side so that they're evenly cooked on both sides.
After 15 - 20 minutes take the cooker dish out of the oven and sprinkle the wine over the fried chicken pieces. Add a cup of water, and then let it boil back in the oven at even heat until the meat is well done.
Remove the cookie dish cover and let the chicken fry well for another 10 minutes, again at medium fire.
In the meantime, clean out both onions and double-cut them into small pieces. Grate the carrot.
Wash the string beans and cut them endways. Put the onions, grated carrot and string beans into another cooker dish, add all the remaining oil and roast them on medium heat.
After 15-20 minutes, add a cup of water and boil them until the string beans are well boiled.
When both the fried chicken and the vegetables are ready, spill the vegetables over the chicken, and add the tomatoes previously cut into slices. Put the cooker dish back into the oven for another 10-15 minutes.
Put the vegetables on a platter and add the fried chicken quarters, arranging them to make an appetizing look. Pour over the chopped parsley and dill.
Serve immediately after cooking. Bon appetite!
Mariana & Catalin