Prepare hot sauce for chicken. Sauce for chicken in the oven
About cooking and taste qualities Some sauces are practically the stuff of legends among gourmets. Without laying claim to literary laurels, let's just try to prepare a delicious sauce for chicken.
Orange sauce to the chicken
Very easy to prepare, orange sauce gives the chicken a very pleasant, even sophisticated taste.
Ingredients:
- orange juice - 200 ml;
- orange - 1 pc.;
- champignons - 10 pcs.;
- garlic - 2 cloves;
- white wine - 100 ml;
- pepper;
- salt.
Preparation
Grind the garlic and mix with a pinch of salt. Cut the orange and mushrooms into thin slices and mix with garlic and salt, pour in white wine and orange juice.
White sauce for chicken
This version of the sauce is for adherents of the traditional recipe.
Ingredients:
- flour - 1 tbsp. spoon;
- broth - 1 tbsp.;
- butter;
- egg yolk - 1 pc.;
- salt.
Preparation
Fry the flour in butter until golden brown. Then, add the heated broth, stirring the frying flour to avoid the formation of lumps. Stirring constantly, cook until thickened, add salt and pepper. Let the thickened sauce cool and beat in egg yolk(V hot sauce You can’t - the yolk will curdle). Garnish chicken in white sauce with rice.
Sour sweet sauce to the chicken
If you want something exotic, cook chicken in sweet and sour sauce.
Ingredients:
- bell pepper - 2 pcs.;
- canned pineapples - 1 can;
- starch - 1 tbsp. spoon;
- ketchup or tomato paste - 2 tbsp. spoons;
- apple cider vinegar- 1 tbsp. spoon;
- ginger - 100 g;
- vegetable oil.
Preparation
Heat the vegetable oil in a frying pan. Washed and dried bell pepper peel and cut large pieces, peel and grate the ginger. Then fry the pepper for 1-2 minutes, add ginger, vinegar, half a glass boiled water(you can use the juice the pineapples were in) and pineapples cut into pieces. If using water, add 2 tablespoons of sugar. Stir and simmer for 2-3 minutes. You can add finely chopped garlic. After that add ketchup or tomato paste and starch. Mix again and remove from heat.
Creamy sauce to the chicken
The taste of this delicate creamy sauce goes well with boiled chicken and offal.
Ingredients:
- wheat flour - 50 g;
- cream - 6 ml;
- butter - 40 g;
- salt, spices to taste.
Preparation
Fry the flour in butter, stirring constantly, until golden brown. Turn off the stove, add cream and softened butter. Then add salt, add spices and mix well.
Cheese sauce for chicken
This sauce will add to the usual fried chicken spicy note.
Ingredients:
- “Parmesan” - 100 g;
- heavy cream or sour cream - 100 ml;
- spicy mustard- 2 tbsp. spoons;
- salt, pepper
Preparation
Grate the cheese on a fine grater. Heat the cream almost to boiling point, add the cheese and stir until it dissolves. Salt, pepper, add mustard. To make the sauce spicier, you can add a pinch of chili. Serve the sauce hot with the meat.
Spicy sauce for chicken
Easy to prepare, but very tasty sauce for chicken.
Unusual sauces that you can prepare for chicken will diversify your daily menu and decorate the festive table.
Onion marmalade for chicken
For this unusual sauce, which can be served not only with chicken, but also used for snack sandwiches, you will need red salad onions, the taste of which is softer and more delicate compared to regular onions.
What you need:
1.3 kg red salad onions
750 g cane sugar
500 ml apple cider vinegar
5 clove buds
0.5 tsp coriander seeds
50 g salt
How to make onion marmalade for chicken:
1. Peel the onion, cut into half rings, place in a bowl, lightly add salt, stir and leave room temperature for 1 hour.
2. Tie coriander seeds and cloves in gauze.
3. Pour apple cider vinegar into a large saucepan, add sugar, stir and place the pan on the fire. Place the spice bundle in the vinegar syrup, and after boiling, boil the contents of the pan for 5 minutes over medium heat. Place the chopped onion in the syrup, stir, bring to a boil and leave to simmer for 2 hours, reducing the heat to low. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
4. When the marmalade thickens and the onions become transparent, remove the pan from the stove, remove the spice bundle and spread the sauce over glass jars with tight-fitting lids.
5. You can store marmalade in the refrigerator for 3-4 months.
Oyster sauce for chicken
This chicken sauce is served in Japan and China. The basis for it is oyster sauce, which you can purchase in grocery hypermarkets - in departments where sushi sets are sold.
What you need:
2 tbsp. oyster sauce
2 tbsp. soy sauce
2-3 cloves of garlic
1 sweet bell pepper
1 onion
1 tsp cane sugar
0.5 tbsp. chicken broth
1 tbsp. sake or dry white sherry
1 tbsp. olive oil
ground black pepper
salt
How to make oyster sauce for chicken:
1. Pour the broth, oyster and soy sauce, sake. Add sugar, stir and boil.
2. In a frying pan with olive oil, fry the onion, cut into small cubes, and garlic, crushed with the flat side of a kitchen knife, until golden brown. When the garlic is browned, remove it from the pan. Add the bell pepper cut into small cubes and continue to fry it along with the onion for another 3-4 minutes.
3. Pour the contents of the pan into the pan, stir and leave to simmer for 20 minutes over low heat.
Lingonberry sauce for chicken
Gourmet sauce for gourmets and those who like rich sweet and sour tastes.
What you need:
300 g frozen lingonberries
150 g sugar
3 tbsp. soy sauce
1 clove of garlic
0.5 tsp coriander seeds
2 cm ginger root
How to cook lingonberry sauce for chicken:
1. Place lingonberries in a saucepan and pour in a little water, up to half the volume of the berries. Put the berries to cook and when the water boils, add sugar to the pan. After boiling, cook the lingonberries for another 5-8 minutes until the berries burst.
2. Place lingonberries in a blender, add soy sauce, garlic, coriander and chopped peeled ginger root. Make a puree.
3. Cool the sauce and serve it with either hot or cold chicken.
And if you prefer sauce combined with turkey, then use the recipe from professional chef Katerina Agronik!
Many of us have recently given preference chicken meat. This type of meat produces tasty and rich broths, excellent grilled, fried, boiled, stewed meat, etc. And if you serve the meat with a delicious sauce, then it’s hard to refuse such a treat. There are many options for preparing such sauces, and each of them is delicious in its own way and emphasizes the delicate taste of the dish itself.
The most common sauces are soy, garlic-mushroom, tomato and milk. Those who prefer sweet and sour sauces, they try to serve with the dish cherry sauce, orange based on ginger, cranberry, etc. Thanks to the variety of sauces, it became possible to choose exactly the version of the sauce that can most clearly reveal real taste chicken meat. When preparing the sauce, each of you can independently experiment with the ingredients, bringing to the subtlety exactly the taste that is most acceptable to you.
Experiment, and most likely in the near future you too can become the author of another chicken sauce that will be used by many culinary enthusiasts. And today we will analyze the most popular sauces, which are currently enjoying success in the culinary world.
Recipe 1. Orange sauce for chicken
By changing the amount of honey or sugar in one direction or another, each of you has the opportunity to achieve a different level of sweetness of the sauce. Now let’s prepare: oranges – 2 pcs; sugar – 2 tsp; mustard, pepper, lemon juice, vinegar, honey - to your taste; water.
Let's get started. First, pour boiling water over the oranges and cut them in half. Squeeze the juice into a separate bowl and finely chop the zest and peel. Place them in a saucepan and add water so that it just covers the zest. Place the saucepan on the fire and begin to simmer for exactly 15 minutes. Strain the broth. Add orange juice, salt and sugar to taste, and return to low heat for 10-15 minutes. At the end of the procedure, each of you can add additional spices (honey, vinegar, mustard, pepper) to your taste. When adding these ingredients to the sauce, you first need to focus on what side dish the chicken will be served with. Our sauce is ready. Pour it into two gravy boats. We will serve one of them along with the dish, and use the other part of the sauce when cooking chicken.
Recipe 2. Sauce for Caesar salad with chicken
The salad is very tasty and we recommend that you take note of it and use it not only directly for salad, but also for other meat dishes. So, let's prepare: egg – 1 piece; lemon juice– 1 tsp; mustard – 0.25 tsp; vegetable oil – 40 ml; olive oil– 20 ml; Worcestershire sauce – 4-5 drops; anchovies – 4 pcs; pepper and salt - to taste.
For this sauce you need to use an egg that will be previously selected from the refrigerator. Do not use a cold egg! Boil it in boiling water for exactly 1 minute and immediately transfer it to cold water. Break the egg and place it in a separate bowl, add lemon juice, mustard and beat the sauce using a blender. We should have a thickness identical to mayonnaise. Now wash and dry the anchovy fillets. If you don’t have it, you can easily replace it with sprat spicy salting. Cut into small pieces and add to the sauce along with a few drops Worcestershire sauce, mix with a whisk. Season to taste with salt and pepper. That's it, the sauce is ready!
Recipe 3. Sauce for Caesar salad with chicken No. 2
For this sauce we will prepare: mayonnaise – 0.25 cups; lemon juice – 2 tbsp; grated Parmesan cheese – 2 tbsp; garlic – 3 teeth; anchovy fillet – 2 pcs; pepper and salt.
Peel a clove of garlic and pass it through a press. Place in a bowl, add mayonnaise, lemon juice, chopped anchovy fillets, pepper and cheese and beat with a blender. Then carefully add the oil in a thin stream, without ceasing to work with the blender. To reduce the acidity of the anchovy, you can add a little honey. Let's taste it. If you need more salt, add salt to taste and beat again. You should have a full glass of sauce. Be sure to store this sauce in the refrigerator.
Recipe 4. Sauce for oven-cooked chicken
This sauce very well reveals the taste of the chicken that you will cook in the oven. First, you need to cook the chicken itself, because the sauce is prepared on the basis of chicken fat, which is released during the cooking process of the meat. So, we need: flour - 1 tbsp, garlic - 6 teeth; milk – 150 ml; pepper and salt - to taste.
The fat that the chicken released during cooking is poured into a frying pan. Chop the garlic and sauté over low heat. Then add the flour, mix well, and when it starts to brown, pour in the milk. Stirring constantly, bring the sauce until thickened. That's all. All that remains is to divide the chicken into portioned pieces, pour it over the meat and place it in the oven again for 5 minutes.
Recipe 5. Cranberry sauce for chicken
For vitamin cranberry sauce Prepare for chicken meat: cranberries – 0.5 kg; orange – 1 piece; onion – 1 piece; honey – 2 tbsp; olive oil – 3 tbsp.
To prepare the sauce for this recipe, you can use not only fresh berries, but also frozen. Pre-defrost the berries, carefully sort and rinse. Remove the zest from the orange and grate it. Squeeze the juice from the pulp. Finely chop the onion and place it in a frying pan with heated olive oil. Simmer the onion over low heat for 5 minutes. Then add honey, cranberries and orange juice. Mix and add 2 tbsp. orange zest. Cover with a lid and simmer for 20 minutes, stirring occasionally. Place the prepared sauce in the refrigerator for 1.5 hours. The sauce is ready and you can serve it with boiled, stewed chicken, and grilled chicken. Enjoy the taste!
— Adding salt when preparing sauces for meat should be taken seriously. Remember that anchovies, cheeses and some other ingredients used in cooking are already salted. Therefore, always add salt at the end of the procedure.
— You should always cook sauces on low heat and do not leave it until the end of the procedure.
Not a single person will refuse such a tempting delicacy as chicken shimmering with gold and glowing with aromas. But you can get truly delicious, everyone’s favorite meat if you cook it perfectly. suitable sauce. Of which, in turn, there are countless numbers, which often makes it difficult to choose them, because they are all tasty and delicious in their own way. We offer you some of the best delicious sauces, perfectly selected for cooking insanely tender chicken baked in the oven.
Sauce with honey for baking chicken in the oven
Ingredients:
- honey - 3 tbsp. spoons;
- lemon juice – 1 tbsp. spoon;
- red wine "Cahors" - 2 tbsp. spoons;
- salted soy sauce - 1.5 tbsp. spoons;
- curry seasoning – 0.5 teaspoon.
Preparation
Pour lemon juice, red wine, soy sauce into a deep bowl and add honey, which we carefully dissolve in the resulting mixture. Pour into the curry sauce and stir it well using a spoon. This wonderful sauce We generously grease the whole chicken not only on the outside, but also on the inside just before putting it in the oven.
Mustard sauce for marinating chicken and baking it in the oven
Ingredients:
- Russian mustard - 1 tbsp. spoon;
- mustard seeds – 1 teaspoon;
- butter – 20 g;
- olive oil – 40 ml;
- kefir – 40 ml.
Preparation
Place mustard and a softened piece of butter in a cup and fill everything with olive oil and kefir. We beat the ingredients until smooth with a blender, and then add the mustard seeds to the sauce and simply stir them with a spoon. This sauce can be used to marinate chicken and immediately before baking.
Sour cream sauce for chicken in the oven
Ingredients:
- sour cream (25% fat) – 220 ml;
- onions– 1 piece;
- wheat flour – 2 teaspoons;
- carrots – 1 pc.;
- – 30 g;
- sesame oil– 2 teaspoons.
Preparation
In heated vegetable oil in a frying pan, fry randomly diced onions and grated carrots until soft. We transfer the vegetables into a blender container and beat until they form a paste, which we now transfer to a metal saucepan. Pour the flour here and stir it thoroughly. Then pour sour cream over everything, mix it with vegetable mush and put on low heat. Keep the sauce at a boil for 4 minutes, then pour sesame oil into it, stir and set aside to cool. The sauce is used as a topping for chicken, chopped into pieces before placing it in a preheated oven.
Using sauce when preparing or serving a dish makes it much tastier. Chicken breast V pure form It has a simple taste that can be enhanced and emphasized with the help of various spices, seasonings, and gravies. A traditional addition to chicken meat is sour Chinese sauce like soy, teriyaki, thick creamy gravies based on classic bechamel, dried herbs from Provence, curry. These secondary ingredients favorably emphasize the taste of the fillet and complement it.
How to make sauce for chicken fillet
Many sauces are prepared based on meat broths, fruit juices, fried vegetables, brought to the consistency of puree during heat treatment. A common practice in making gravies is to gradually evaporate the water from the products, which increases their thickness and makes them more viscous consistency, enhances taste. Cold dressings are made from a mixture finished products, sauces. A striking example is Mexican salsa, green oil, creamy garlic sauce.
Chicken fillet sauce recipe
The most common variation of the dish using white meat is chicken fillet in a creamy sauce, called “white” and “bechamel”. This gravy has a unique positive attribute goes well with many foods: for example, chili, champignons and other mushrooms, garlic, onions, dill added to it acquire a pronounced taste fresh cream. Chicken in a sauce based on meat or vegetable broth also common: such refills are subject to long heat treatment, and served hot with hearty side dish.
Creamy sauce for chicken fillet
- Time: 30 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 98 kcal per 100 g.
- Purpose: gravy.
- Cuisine: French.
- Difficulty: easy.
The classic béchamel, called white sauce, is the basis of many other dressings and gravies. Its use gives a delicate consistency thick sour cream, unique creamy taste. The subsequent addition of other ingredients sets the flavor tone for the entire dish. Use bechamel to enhance the flavor fresh garlic, forest mushrooms, greenery. This win-win Any of your guests will like it, leaving them indifferent to the melt-in-the-mouth sauce for chicken fillet.
Ingredients:
- wheat flour – 30 g;
- butter – 50 g;
- milk 3.2% – 300 ml;
- salt, pepper – 1/3 tsp;
Cooking method:
- Sift the flour thoroughly. Heat the pan until all drops of water are removed.
- Sprinkle flour on it. Stirring constantly, wait for a golden hue (never brown) and a nutty smell to appear.
- Pour in milk, add butter. Don't stop stirring the mass, let it thicken. After making sure there are no lumps, pour the sauce from the pan into a container.
- Time: 15 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 140 kcal per 100 g.
- Purpose: gravy.
- Cuisine: Italian.
- Difficulty: easy.
Chicken fillet in sauce with garlic is a very common food combination. This dressing is prepared in a similar way to mayonnaise by whisking fresh eggs and oils with a mixture of spicy Italian herbs and mustard. If desired, you can add a little sugar to the total mass to get more rich taste. Try pouring it into ready sauce teaspoon lemon juice to get original mayonnaise Provençal.
Ingredients:
- garlic – 50 g;
- egg – 90 g;
- lemon – 40 g;
- provencal herbs– 10 g;
- mustard – 20 g;
- olive or vegetable oil – 10 ml;
- salt – ¼ tsp.
Cooking method:
- Peel the garlic and chop into small cubes.
- Beat the egg until thick foam, put Provencal herbs there, let it brew.
- Add the remaining ingredients and beat with a mixer or whisk until smooth.
Cheesy
- Time: 45 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 96 kcal per 100 g.
- Purpose: gravy.
- Cuisine: Italian.
- Difficulty: medium.
Chicken fillet in cream with melted cheese or fat cheese sauce – great option snacks for quick lunch when there is no time to cook complex dishes. The dressing recipe is distinguished by its simplicity and speed of execution. It turns out very tasty, satisfying, and there is enough sauce for for a long time– You can’t eat a lot of this fatty snack. To make it, choose hard milk cheeses that have a pungent odor.
Ingredients:
- butter – 20 g;
- wheat flour – 20 g;
- cream – 100 ml;
- hard cheese – 150 g;
- salt – 5 g.
Cooking method:
- Heat the frying pan and pour the sifted flour onto it.
- Heat it until it smells nutty, beige color.
- Pour in the cream, bring to a boil and add grated cheese.
- Let the mixture thicken, remove from heat.
Tomato
- Time: 20 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: kcal per 100 g.
- Purpose: gravy.
- Kitchen:
- Difficulty: easy.
Instead of chicken fillet in cream, prepare baked breast under tomato pizza sauce. Refreshing paste based on ripe tomatoes and the basilica will not leave anyone indifferent. When adding finely chopped pickled cucumbers and paprika, it turns out especially tasty. Find out how to cook universal refill for chicken from ripe tomatoes.
Ingredients:
- water – 100 ml;
- tomatoes – 80 g;
- refined sugar – 10 g;
- salt, pepper - to taste;
- basil – 20 g;
- garlic – 10 g.
Cooking method:
- Peel the garlic and finely chop along with the basil.
- Blanch the tomatoes in boiling water for 10 seconds. Remove the skin by making a cross-shaped cut opposite the stalk, which is then removed.
- Mix the ingredients. Grind with a blender until smooth.
Sour cream
- Time: 25 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 60 kcal per 100 g.
- Purpose: gravy.
- Cuisine: Russian.
- Difficulty: easy.
Universal sour cream hot filling will become great addition for chicken fillet. Remember that you don't need to use it to make gravy. fresh vegetables: Frozen cauliflower loses almost no taste. Before you prepare the dressing, decide what flavor you want. Different sour cream sauces often differ only in one component.
Ingredients:
- meat broth – 20 ml;
- cauliflower – 70 g;
- lemon – 30 g;
- liquid sour cream – 200 ml;
- champignons – 30 g.
Cooking method:
- Finely chop the champignons, after washing them.
- Fry mushrooms in a frying pan with meat broth, lemon juice.
- Once golden brown, add sour cream and bring to a boil.
- Cauliflower divide into small inflorescences, finely chop.
- Add it to the boiling gravy. To thicken, add starch or flour if desired.
Sweet
- Time: 40 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 110 kcal per 100 g.
- Purpose: gravy.
- Cuisine: French.
- Difficulty: medium.
A sweet sauce for chicken with wine, which has a pronounced honey or orange flavor. This combination is especially characteristic of East Asian cuisine, which is dominated by spicy dishes with pronounced sourness. To achieve an interesting taste while also adding sweetness, add burnt sugar instead of regular refined sugar. Chicken fillet with honey, cooked with gravy, is made according to similar principles.
Ingredients:
- sweet red wine – 50 ml;
- wheat flour – 10 g;
- shallots – 50 g;
- sugar – 15 g;
- olive oil – 10 ml.
Cooking method:
- Peel the shallots and cut into small cubes.
- Fry in olive oil until golden brown.
- Pour in the wine and evaporate until the smell of alcohol disappears.
- Add sugar, flour. Wait until the gravy thickens to the consistency of liquid sour cream.
- Time: 120 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 100 kcal per 100 g.
- Purpose: sauce.
- Cuisine: Italian.
- Difficulty: easy.
For connoisseurs of spiciness, green salsa verde is perfect, prepared using spicy jalapeno peppers, which give the meat an excellent, refreshing taste. This snack will be good addition by lunchtime. Dishes made spicy by adding certain varieties hot pepper, are considered dietary, promoting fat burning.
Ingredients
- green tomatoes – 300 g;
- canned olives – 70 g;
- green onions– 10 g;
- red onion – 100 g;
- lemon juice with pulp – 70 ml;
- cilantro – 25 g;
- olive oil – 30 ml;
- jalapeno – 90 g.
Cooking method
- Remove the stem from the washed tomatoes and cut the fruit into quarters and slices.
- Remove the seeds from the peppers and cut the jalapeno seed pods in half.
- Roll the lemon with pressure on the table, cut it, squeeze out the juice.
- Place the ingredients in a blender bowl and blend on medium power for 30-40 seconds.
- Add a teaspoon of sugar to the resulting salsa verde sauce and stir.
- Close the container tightly and let it brew for 40-60 minutes.
Dietary
- Time: 30 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 105 kcal per 100 g.
- Purpose: sauce.
- Cuisine: Mexican.
- Difficulty: easy.
Classic Mexican Salsa Chicken Dip is great for making dietary dishes With chicken fillet and other lean meats. Light cold dressing designed to provide excellent freshness pungent taste. To improve the recipe, try using ripe yellow physalis instead of tomatoes, and replace the cilantro with fresh, finely chopped basil.
Ingredients:
- tomatoes – 500 g;
- chili peppers – 20 g;
- red onion – 100 g;
- lime juice – 30 ml;
- cilantro – 50 g;
- garlic – 4-6 cloves;
- sugar – 5 g;
- salt, pepper - 1 pinch.
Cooking method:
- Finely chop the tomatoes, removing the stem.
- Peel the onion and garlic, grate on a fine grater.
- Chop the cilantro, add lime juice, salt, pepper, sugar. Leave for 10 minutes.
- Mix the ingredients and chop with a kitchen hatchet.
- Remove the seeds from the chili peppers. Cut the pods into half rings and add to the total mass.
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