Chicken sauce: simple and complex recipes

The sauce of chicken is always a very delicious addition to potatoes, pasta or croup. To make it diverse is simple, it is enough to change the ingredients and the way of preparation. In the article we will offer some recipes.

The sauce of chicken "For Every Day" can be made simply and quickly. In the sauté pan it will be necessary to fry small pieces of chicken along with the onion until ready, then reduce the heat and add tomato paste, ground pepper and crushed garlic. Slightly put out, pour chicken broth, bring to a boil and introduce diluted flour, stirring constantly.

The sauce of chicken "With vegetables" will require a long preparation, but has a more intense taste. Small pieces of chicken to fry with finely chopped onions until the appearance of mouth-watering color. Add to it a straw of carrots. Stew until cooked, and then in the same way sliced sweet pepper. Mix thoroughly, pour in a little tomato paste, sprinkle with ground pepper and a little flour. When everything boils, add the boiling broth, mix thoroughly and leave to languish under the closed lid. The dish should get very thick consistency.

The ideal variant of how to cook a sauce of chicken for children, will be the next option: the previous recipe to take as a basis and add along with the broth a tablespoon of sugar or honey, so that the ingredients are slightly seasoned.

The gravy of the Tartar chicken will take time not only to prepare, but also to insist. It will be necessary to boil the breast, and in the saucepan fry very small cubes of onion, pickled cucumber and bell pepper. Add at the very end of the chicken, disassembled into fibers. In a separate vessel, mix mayonnaise, sour cream, broth and a little sugar and salt. Refuel pour into the stewpan and cook until thick. It turns out a very tasty dish, which is ideal for pasta. You can serve cold.

The sauce with poultry and mushrooms will be cooked very quickly, but it has a high taste quality. In the saucepan fry pieces of chicken (you can take even a la carte), then pull them out. Send him the plates of champignons along with onions, a spoonful of flour. All pepper and salt. Fry for five minutes, pour a little broth and sour cream. Stew on a small fire, constantly interfering with pouring. At the very end, add chicken, sprinkle with spring onions and dill.

The recipe for gravy from chicken can vary. For example, to use meat instead of meat.

The sauce with chicken liver is prepared as follows. By-products must be cleaned, put them out in a small amount of water with chopped onions. Add salt, pepper and pour cream. To bring almost to the ready state, and for about ten minutes until ready to pour a mixture of milk and a small amount of flour. All boil, stirring constantly.

The gravy with hearts is satisfying and satisfying. It will be necessary to put out the semi-finished product together with onions and garlic. While preparing, grate large carrots and put in sauce. At the very end, add a hot broth, slices of olives and pepper.

Simple enough dish will be a sauce with chicken ventricles. The secret of it is that the semi-finished product should be fresh and without green films. Clear it, cut into two halves. Fry the chopped onion in olive oil, then put the stomach and stew to such a state that all the liquid is evaporated to the end. Pour broth, cook for a little fire for two hours, no less. Add then a little more liquid, tomato paste, a couple of leaves of laurel and peas. Bring to the ready and serve to any garnish. The meat is very tender.

Bon Appetit!