Chicken dish with greens

Name: Chicken dish with greens - Tinca G.
Ingredients: 6 chicken drumsticks; 200 g chicken breast (tenderloin); 2 bunches of green onions; 2 bunches of green garlic; dill; parsley; 2 tablespoons of tomato paste; 1 cup of water; 1 tablespoon of oil; salt; pepper

Meat - Chicken dish with greens by Tinca G. - Recipia

Whenever the first greens appear in the market, I usually buy as many bunches as possible and use them right away, either in salads or simple dishes, to taste the flavor of spring. This time, I made a chicken dish with lots of greens: green onions and garlic, parsley, dill, and a bit of tomato paste. It's nothing complicated, but I like it because it has a lot of flavor and is made effortlessly. Quick Info Total time: about 1 hour Preparation: 15 minutes Cooking: 40-45 minutes (in the oven) Servings: 3-4 Difficulty: easy Seasonal recipe, suitable for lunch or dinner Ingredients 6 chicken drumsticks (washed and cleaned of skin) 200 g chicken breast (or tenderloin, cut into strips) 2 bunches green onions 2 bunches green garlic dill (to taste, one or two bunches) parsley (a healthy bunch) 2 tablespoons tomato paste 1 cup water 1 tablespoon oil salt pepper Preparation Method 1. Wash the chicken drumsticks and breast (or tenderloin) well and remove any skin if necessary. Place them directly in a baking dish, large enough so they don't overlap. 2. Sprinkle salt and pepper over the meat on all sides. 3. Chop the green onions and garlic as finely as possible. They don’t need to be very fine, but in relatively small pieces so they mix well in the sauce. 4. Put the chopped onions and garlic over the meat, spreading them as evenly as possible. 5. Chop the dill and parsley finely. Half of the amount is added now over the meat and greens, the rest is saved for the end. 6. Add the 2 tablespoons of tomato paste on top. Pour in a cup of water (about 150 ml) and drizzle with a tablespoon of oil. 7. Mix a little in the dish to combine the ingredients, but it doesn’t need to be completely homogeneous. 8. Place the dish in the oven at medium heat (about 180°C). Leave for 40-45 minutes, until the meat is slightly browned on top and the sauce reduces. Occasionally, open the oven and drizzle the meat with the sauce formed in the dish. 9. When the meat is cooked and the sauce has a suitable consistency, take the dish out and sprinkle the rest of the chopped dill and parsley on top. Why I make this recipe often It’s a quick dish, it doesn’t involve complicated steps, and the result is tasty and fresh. I use the greens to the maximum when they are in season and usually, there are no leftovers. I can manage to make it even if I don’t have much time for cooking. Tips and Variations Tips Use fresh meat for better flavor. Don’t overload the dish with too much water, as the sauce should be reduced, not watery. If you see the sauce reducing too quickly, you can add a few tablespoons of hot water along the way. Check occasionally to ensure it doesn’t burn, depending on the oven. Substitutions The drumsticks can be replaced with thighs or even chicken breast, but with a slightly different texture. If you don’t have tomato paste, you can use fresh diced tomatoes (about 2-3 tomatoes), especially when they are in season. You can use just one type of greenery, but the flavor won’t be as complex. Variations If you want more sauce, you can add another half cup of water and let it reduce less. You can add a few diced potatoes to the dish, but the cooking time increases slightly. Sometimes I also add a bit of finely chopped bell pepper if I have it on hand. Serving Ideas It goes well with polenta, boiled potatoes, or even plain rice. A slice of fresh bread is sufficient if you want something quick. Frequently Asked Questions 1. Can I use only breast meat for this recipe? Yes, you can use only chicken breast, but the texture will be slightly drier if not cooked carefully. The original version also includes drumsticks for added flavor. 2. If I don’t have green onions and garlic, can I use dried alternatives? You can use dried onion and garlic, but the flavor will be a bit stronger and not as fresh. If there’s nothing else, use them, but it won’t be the same result. 3. Is the tomato paste or tomatoes mandatory? No, you can skip it if you don’t have it, but the sauce will be lighter in color and less aromatic. I still recommend at least a few fresh tomatoes when they are in season. 4. Can I make the recipe on the stovetop instead of in the oven? It’s possible, but the texture will be different; the meat won’t brown the same way. You’ll need to stir more often and watch it to prevent sticking. 5. What do I do if there’s too much sauce left? Leave the dish in the oven for another 10 minutes without a lid to reduce the sauce. Or serve it as is, as a main dish with a side that absorbs the liquid. Nutritional Values Approximately, one serving has about 250-300 kcal, depending on how much sauce is left and the chicken parts used. Proteins: 25-30 g Fats: 13-15 g (mostly from meat and a little oil) Carbohydrates: 5-8 g (from vegetables and paste/tomatoes) The sauce is light and does not contain flour or other additives. The values are indicative and may vary depending on the exact quantities and side dishes. Storage and Reheating It can be stored in the refrigerator in a covered container for up to 2 days. When reheating, it’s better on the stovetop over low heat to avoid drying out the meat. I do not recommend freezing, as the greens lose their texture and flavor. If you make a larger quantity, keep the fresh greens separate to sprinkle only when serving.

Chicken dish with greens

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