Fried chicken with sunny-side up eggs

Name: Fried chicken with sunny-side up eggs - Dumitra C.
Ingredients: 8 chicken drumsticks; 12 quail eggs; homemade tomato juice; 3; 4 cloves of garlic; 2; 3 grams of dried tarragon; salt; pepper; 1/2 glass of water; 2; 3 grams of chopped dill

Meat - Fried chicken with sunny-side up eggs by Dumitra C. - Recipia

This chicken drumstick with quail eggs is something I make a few times a year, especially when I feel like cooking something that reminds me of childhood meals. It doesn't require complicated ingredients and works well with regular chicken from the market. I find it best when I use quail eggs, but it also works with chicken eggs if that's what I have on hand. Homemade tomato juice is tastier, but store-bought works too if necessary. Quick Info Total time: about 1 hour Preparation time: 10 minutes Cooking time: 45-50 minutes Servings: 4 Difficulty: easy Recipe type: main dish, suitable for lunch or dinner Ingredients 8 chicken drumsticks 12 quail eggs Tomato juice, preferably homemade (enough to comfortably cover the chicken, about 250-300 ml) 3-4 cloves of garlic 2-3 grams dried tarragon Salt Pepper 1/2 cup water (about 100 ml) 2-3 grams chopped dill Preparation Method 1. Clean the drumsticks of any skin or fluff, wash them well, and dry with a clean towel. Place them directly in a baking dish, large enough to fit in a single layer. 2. Sprinkle salt, pepper, and dried tarragon over the drumsticks on all sides. Peel and slice the garlic, then spread it over the meat in the dish. 3. Pour the tomato juice over the drumsticks. If it's very thick, you can thin it slightly with the prepared water. Add the rest of the water depending on how much liquid you already have in the dish; the idea is for the chicken not to be completely submerged but to have enough liquid to prevent it from drying out. 4. Place the dish in a preheated oven at 180-190°C. After about 35-40 minutes, when the chicken is almost done and starts to color, baste it every 10 minutes with the juice from the dish to prevent it from drying out and to develop a crust. 5. When the drumsticks are well cooked and browned, transfer them with the sauce to a clay pot (or you can use any oven-safe dish). Crack the quail eggs directly among the pieces of chicken, trying not to overlap them too much. 6. Leave the dish in the oven for just a few more minutes, just long enough for the egg whites to set while the yolks remain soft. Don't leave them too long, or they will harden and lose their flavor. 7. After removing from the oven, immediately sprinkle chopped dill on top. Why I make this recipe often It's the kind of recipe that can be made without hassle and doesn't require much experience. The tomato juice and tarragon give a pleasant flavor, while the quail eggs add something special. It goes well with simple bread or boiled potatoes. It remains tasty even if left for a few hours, but it's best eaten warm, right after adding the eggs. Tips and Variations Tips If quail eggs are not available, chicken eggs can be used, but I recommend using fewer to avoid overwhelming the meat. Don't chop the garlic too finely, so it doesn't get lost in the sauce. If the tomato juice is too sour, you can add a pinch of sugar. Substitutions Tarragon can be omitted or replaced with a bit of oregano, but the flavor will be different. Fresh dill can be replaced with dried, but use less since it's more intense. Variations You can add onion rings to the dish if you want a more flavorful sauce. Instead of drumsticks, you can also use pieces of breast or whole thighs, but the cooking time will need to be adjusted. If you want it to be heartier, add some sliced mushrooms to the sauce before baking. Serving Ideas The simplest way is with fresh bread. It also goes well with a cabbage or tomato salad. For a more filling meal, it can be served with boiled potatoes or a simple mash. Frequently Asked Questions 1. Can I use another part of the chicken, not just drumsticks? Yes, any part of the chicken with bones works – whole thighs, wings, or even pieces of breast, but the breast will be drier. 2. Do I have to transfer the roast to a clay pot for the eggs? It's not mandatory; you can leave everything in the original dish if it's oven-safe. The clay pot helps with better flavor, but it's not critical. 3. Can I add the eggs from the beginning? I do not recommend it, as they will harden too much. It's best to add them at the end, just enough to set the whites. 4. What do I do if I have too much liquid at the end? Leave the dish in the oven for 5-10 minutes with the door slightly open to reduce it. Or remove the chicken, boil the sauce on the stove, and then put everything back together. 5. Can the recipe be made without dill? Yes, but the final taste will be different. Dill adds freshness, but it's not essential. Nutritional Values The values are estimated for one serving (1/4 of the recipe): Calories: approximately 330 kcal Protein: 30 g Fat: 18 g Carbohydrates: 6 g The tomato sauce adds some carbs, while the chicken and eggs provide most of the calories. The value varies depending on the size of the drumsticks and how much sauce remains on the plate. Storage and Reheating The roast can be kept in the refrigerator, covered, for up to 2 days. When reheating, the eggs become hard, so I recommend adding eggs only to the portion you eat immediately. The leftover chicken with sauce can be easily reheated in the oven or in a pan over low heat.

Fried chicken with sunny-side up eggs

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