Traditional recipes

Chicken with potatoes and milk

Chicken with potatoes and milk

It's the first food in my new kitchen

  • 2 chicken legs
  • 8 medium potatoes
  • 1 pepper
  • 4 cloves of garlic
  • 2 tablespoons sour cream
  • 1 glass of milk
  • thyme
  • paprika
  • salt
  • pepper
  • rosemary
  • 2 tablespoons olive oil

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken with potatoes and milk:

Wash the thighs and cut in half.

Peel the potatoes and cut not too thin slices. Put the oil in the pan and then the potatoes. Season with salt, pepper, paprika, thyme and rosemary and mix well.

Cut the peppers and garlic into small pieces and place over the potatoes.

Season the meat with salt, pepper and paprika and place in the pan over the potatoes.

Mix sour cream with milk and pour over meat and potatoes.

Bake for 1 hour.

  • a large boned chicken breast (700 g-800 g)
  • 1 large onion
  • 3 cloves of garlic
  • a tablespoon of curry powder
  • 2 tablespoons soy sauce
  • 250 ml coconut milk
  • 250 ml chicken soup
  • 4 tablespoons sunflower oil
  • salt and pepper

Cut the chicken breast into cubes and lightly fry it in two tablespoons of olive oil, in a deep frying pan or wok. Remove the meat to a plate, add the remaining two tablespoons of oil and sauté the sliced ​​onion and sliced ​​garlic.

When the onion has become translucent, add the curry powder and harden a little more to leave its flavors. Then add the coconut milk and chicken soup, and after a few boils, put back in the pan and the chicken breast.

Let it boil over medium heat, without a lid until the sauce becomes thick, then add the soy sauce, salt and pepper to taste.

We boil another two or two and put out the fire.
Before 10-15 minutes for the food to be ready, prepare the garnish. In a saucepan put the rice rinsed before under running water, add salt and pepper, the 450 ml of water and boil covered for about 10 minutes, until the rice absorbs all water.

Serve the chicken breast with rice garnish. Delicious, good appetite!

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I invite you to cook together a new and tasty chicken recipe with sweet potatoes and milk!

I used of course Yellow chicken Farmer of Auvergne for its extraordinary and unmistakable taste of country chicken!

Also a very healthy choice!

1 Yellow chicken Farmer of Auvergne de la Edenia
3 large sweet potatoes
2 red (or white) onions
3 tablespoons olive oil
1 glass of milk
2 tablespoons grated cornstarch
spices to taste: garlic, parsley, thyme, paprika

We pre-thaw the chicken thawed in the fridge and use what we want from it. I used my thighs and chest. The rest can be used for a soup.

Cut the thighs in half, and cut the boned chest into 3-4 pieces.

Finely chop the onion and peel the sweet potatoes and cut them into cubes.

Now we will take a larger pot and put the chopped onion, oil and a glass of water. Let it simmer until the water drops and the onion softens. Add the chicken pieces, garlic, thyme, paprika and put water so that it covers the chicken. Let it boil for 30 minutes on low heat.

After 30 minutes, add the sweet potatoes and again put them up to the level of the potatoes.

Let it boil again for 30 minutes. In the last 5 minutes, add the milk in which we dissolved the starch and mix lightly in the pan until it thickens a little, about 2 minutes.

Sprinkle with parsley, mix again and ready, a delicious lunch! Great appetite!

I recommend the yellow Poulet chickens from Edenia because they are raised with a 100% vegetable diet traditionally free and without antibiotic treatments.
Due to the environment and the way they are raised, their meat is firm and low in fat.

There are chickens that were raised in France and whose superior quality is certified by the Label Rouge certification.

I invite you to use with confidence the Poulet Jaune chicken in Flaveur dishes!

Hostess tips

When cooked, vegetables such as carrots, squash, tomatoes are suitable if the chicken itself is dry.

If the meat is fat enough, then these vegetable ingredients will create an excessive amount of juice, and the porridge may turn.

It is best to add the tomatoes for a few minutes until they are ready.

They will give a thin food and some acidity to the dish.

When preparing potatoes and carrots, you need to think about whether the chicken has been minced.

If not, the potatoes and carrots should be cut into thicker pieces.

Otherwise, they will cook faster than the meat and will start to fall apart.

If the seal is bad, the juice will flow out of the pot and lose the original significance of cooking in its own juice.

In addition, the juice spilled on the baking tray will begin to burn, exuding an unpleasant burning odor that will soften the dish.

For the preparation of marinade instead of mayonnaise, you can use cream.

This cooking option is safer if children eat the dish.

To prevent the bag from breaking during cooking, it is necessary to pierce it 40 minutes after starting to bake in several places on top with a thin object (bolt or needle).

American Ranch sauce in your kitchen can take one of the places of honor if, of course, you learn how to cook it. And it is very easy to do, especially when you are on our site ..

Citrus citrus, but not mandarin and not orange. What is this? Did they have a competitor? Apparently so, because his name is Kumquat. Read about all the benefits of citrus here ..

And in the category of culinary advice we have the subject of cooking time of beef. We study all the nuances here.

Baked chicken in its own juice with potatoes & # 8220in the sleeve & # 8221 in the oven is not only tasty and healthy, but also convenient in cooking, which the hostess can not appreciate.

Such a dish is convenient not only to serve, but also to warm up, if the freshly cooked chicken had to be left for a while before the arrival of all the household or guests.

The food can not get bored quickly, because it is subjected to experiments due to various additional ingredients that can be safely added according to tastes and preferences.

Notice that our cooking experiments have already become traditional.

This time, the usual recipe for chicken with potatoes up to a sleeve changes only a few components:

Thai chicken curry with chickpeas & # 8211 chicken curry recipe with coconut milk and chickpeas, simple, fast and very tasty.

Chicken curry with chickpeas is a dish with sauce, which seems to bring more stew.

If there is something I really like about recipes of this type, it is first of all the taste, then the fact that I can sit at the table in maximum 30 minutes from the moment I start cooking.

The most popular types of curry recipes are based on Indian and Thai cuisine. The differences between an Indian and a Thai curry are quite large and you have to try both, to decide which one you like best.

Thai curry is based on a paste that includes hot peppers, ginger, lemon juice, lemon grass, galangal and hot peppers. For an Indian curry, the base is a sauce made of tomatoes and onions cooked until soft, seasoned with cumin, turmeric and coriander powder, chili powder and cinnamon. In most areas of India, yogurt, water or butter are used for sauce, only in southern India is coconut milk used.

But, the biggest difference between the two types of curry is first of all the final aroma of the food given by the curry paste in the case of the Thai one and the dry spices for the Indian one.

Indians use butter, yogurt or sour cream to thicken the sauce, while Thais never use dairy products.

Both types of curry can be accompanied by rice, but the Thai one can be accompanied by rice noodles, while the Indians choose naan bread.

I admit that I am a fan of Thai food and probably for this reason you can find on my blog several curry recipes inspired by this cuisine. You can read each one by clicking on the recipe titles below.

Returning to rchicken curry label with chickpeas & # 8211 Thai recipe & # 8211 I have to tell you that you don't need experience in the kitchen to make this food.

If you like very spicy food, use more pasta. If I used & # 8221 3 teaspoons of curry paste & # 8221 you can put & # 82203 tablespoons of curry paste & # 8221. My recipe is slightly spicy to medium.

In terms of spicy levels, each person has their own standard, so what seems fast to me may make others find it less hot. Taste the sauce and add if you still feel the need, but you will do it gradually, so that this chicken curry with chickpeas to come out fixed to your taste.

Now I leave the list of ingredients and how to prepare for Thai chickpea curry with chickpeas:


2-3 teaspoons topped red curry paste

1 teaspoon ground coriander

3 cloves of garlic given through the press

1 dose of coconut milk -400 ml

200 ml clear chicken soup (or water)

1 hand green parsley or coriander

For the beginning, I hardened the onion in oil until it became glassy. I added diced chicken breasts of the right size and continued to cook over low heat for about 5 minutes, stirring often enough to keep the onion from burning.

Separately, in another pot I boiled the rice that we will have on the garnish. If click here you will see how to make simple steamed rice.

I put the grated carrot, the garlic given through the press, the curry paste, turmeric and coriander powder / powder over the chicken. I had seeds and smashed them in a mortar, insisting until I got a fine consistency.

I mixed the chicken with the added spices and let the flavors become friends for about 1 minute. I added salt, pepper, coconut milk and water (it would be best to use clear chicken soup), I mixed and put the lid on. I let it boil for another 5-6 minutes with a lid and another 6 minutes without a lid on medium heat.

After lifting the lid I put the drained chickpeas and mixed.

When the Thai chickpea curry with chickpeas was ready, I stopped the fire and sprinkled the chopped parsley.

For a genuine taste you should use green coriander. I don't get along very well with its taste, although I have learned over time to accept it in certain foods.

I hope you will try the recipe for Thai chicken curry with chickpeas because it is very tasty, simple and fast.

We ate chicken curry with chickpeas immediately with plain boiled rice.

For such a recipe I do not recommend preparing Chinese rice with eggs or vegetables.

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I also invite you to the group I cook with friends - Tasty recipes.

Chicken puree with apple and sweet potatoes

Chicken puree with apple and sweet potatoes is an ideal recipe to introduce chicken into your baby's diet. Sweet potatoes and apples give the puree a fine texture and add extra flavor and sweetness to the food, causing your chicken to eat with pleasure. Try the recipe for chicken puree with apple and sweet potatoes!


I advise everyone to prepare this leek and potato cream soup due to the fact that it tastes extremely fine and delicate. It is very easy to make and you only need a handful of leeks and a few potatoes. With the help of a blender or a vertical mixer, you will quickly get a leek and potato cream soup (Vichyssoise & # 8211 as it is also called in France) that can be served both cold and hot, being very suitable anytime as a recipe fasting if you give up sour cream and butter or the bacon that I chose at the end as a plus of taste in this recipe.

Because my piece of leek is quite small, I used 5 medium potatoes in the recipe. The idea is to somehow balance the two tastes, so I don't want to put too many potatoes to cover the delicate aroma of the leek from which I now use only the white part.


  • 1 leek thread
  • 5 potatoes
  • 500 ml. vegetable soup (or 1 cube of Knorr concentrate)
  • 3- 4 tablespoons oil
  • 30 gr. butter
  • 2 tablespoons sour cream
  • 1 slice of bacon
  • 2-3 cloves of garlic

Preparation method:

1 To start, chop the white part of the leek as coarsely as possible and put it to harden in 3-4 tablespoons of rapeseed oil.

2 Meanwhile, cut the potatoes into cubes and add them over the leeks. Just for a few minutes. Be careful not to brown them, but just to soften them a little and get a light shine.

3 Season the mixture with a pinch of salt and add 500 ml over it. vegetable soup or a cube of Knorr, if you have it at hand, dissolved in 500 ml of hot water. The liquid depends to some extent on the pot used. However, you can fill with another 500 ml. of hot water to make sure the liquid covers the potatoes with about two fingers. It will decrease when boiled, and if at the end you find the soup too thick, you can add a little milk.

4 All you have to do is adjust the medium heat and wait about 20 minutes, then set the soup aside and prepare the blender. On this occasion, check once again if it is salty enough and add a cube of butter that helps an even finer consistency of the soup.

5 Mix well, so that there are no pieces of potato left that have not been mashed, then add the cream and mix well.

6 To add flavor to the plate, I prepared a slice of bacon cut quite thin and fried separately in a pan. Also here I added the three cloves of minced garlic previously sliced. Drain the excess oil on a paper towel and immediately sprinkle over the delicious leek and potato cream soup.

7 Serve as such or with a few croutons with garlic and olive oil.

HIPP Potato and veal stew 12 months +, 250 g

Ingredient: Vegetables * 85% (potatoes * 37%, tomatoes *, carrots *, onions *), veal * 8%, rapeseed oil * 1.9%, starch *, iodized table salt, spices *. Gluten free.

* from organic production (EU / non-EU agriculture)

Low salt content / No milk products / Alpha-linolenic acid (Omega-3 fatty acid), important for brain and nerve tissue development

Use: Complete table. Heat the open jar or the required amount in a bowl of water or mix in the microwave and check the temperature. Cover

the remaining unheated amount, store it in the refrigerator and use it until the next day. Use only plastic spoons. Check the integrity of the jar first

of use. Vacuum sealed for safety the lid makes a noise when first opened.

Preheat the oven to 190 C. The chicken is placed in a tray suitable for the oven, massaged well with salt and pepper, put on the stove with butter and a little olive oil and fry on all sides until it has a color golden uniform. Set the tray aside, place the chicken on a plate, and drain the remaining butter and oil in the pan. The sticky part on the bottom of the pan does not need to be cleaned, it will give a caramelized aroma later.

The chicken is placed in the pan again with the rest of the ingredients, the garlic cloves do not have to be peeled, they are just crushed with the knife blade. Place in the oven for half an hour, sprinkling the chicken with the liquid from the pan occasionally. Lemon juice together with milk will form an extraordinary sauce.

Put the chicken on a plate together with some browned potatoes and the lemon halves from which you squeezed the fried juice a little on the grill for decoration and flavor.


Tamales, if you've never tried them, are one of the first portable foods in the world, consisting of cornmeal dough wrapped around spicy and smoked meat and vegetables, then steamed. In a bundle of banana leaves. Although tamales were eaten by warriors and other travelers as early as 8,000 BC, we thought it might be fun to make them even more portable by turning them into small pies. . Here are 6 "Mexican" dishes that Mexicans don't eat yet, at least not in the traditional way.

Get our recipe for Teeny Tiny Tamale Pies.