There are dishes in the kitchens of various nations that are prepared very simply and easily, but this does not make their taste worse. with gravy is one such dish. It does not require exquisite ingredients, and any housewife, even not yet too experienced in home cooking, can cook it. In addition, the chicken sauce, which is part of the composition, allows for many variations, so that you can always bring something new to your recipe. Well, let's try to cook?

Braised chicken with gravy. The recipe is basic

We need: chicken carcass, rubbing salt, vegetable oil, two medium carrots, a pair of onions, a fresh bunch of basil, a bunch of parsley, a couple of tablespoons of wheat flour, a couple of cloves of garlic, spices to taste (most importantly, without busting). It is better to take a chicken (broiler), not too big. And be sure to try not to buy frozen, but chilled. If the chicken stew with gravy is prepared from a frozen product, then it must first be gently thawed (for example, at room temperature in the kitchen).

We just cook

1. Rinse the main product thoroughly. We cut the carcass into neat small pieces (it is allowed to purchase sliced \u200b\u200bparts, such as thighs or others, but it is especially tasty when white meat alternates with red).
2. Put the prepared chicken in a large pot and fill it with clean water (about 2 liters will be enough). Bring to a boil, remove the heat and remove the foam. Idle for about an hour.
3. At this time, fry the chopped onions and carrots in a frying pan in vegetable oil (it is better to take olive, but you can also use ordinary, sunflower).
4. We take out the chicken from the pan and transfer it to the cauldron (for his lack of it, you can use a deep frying pan with high edges). There is a little chicken broth (and the remaining in the pan can be used for soup later) and vegetables fried in a pan. To vegetables, you can add flour and a spoonful of tomato paste, spices and salt. Do not forget to mix. For spices, if you are unsure, use boldly ground pepper mixture, which is now popular. Just note that it already includes a certain amount of salt - do not overfill the dish. Such chicken sauce will give meat additional juiciness and softness.
5. We extinguish the mass for another 15 minutes on the smallest fire (more can be done: for those who want to ensure that the meat melts in the mouth). Braised chicken with gravy is almost ready.
6. Before readiness, add chopped herbs and garlic. Turn off the fire, cover with a lid and let it brew (another 15-20 minutes).

How to serve?

Braised chicken with gravy is served on the table as a full-fledged independent dish. As a side dish, you can use such simple cereals as rice or buckwheat, cooked crumbly. You can serve with mashed potatoes or cook boiled potatoes and a salad of fresh cucumbers and cabbage - it turns out very harmoniously, and sets off the chicken taste.

In a slow cooker

Braised chicken with gravy in a slow cooker is cooked as easy as shelling pears. The main thing is the availability of the appliance in your kitchen. Next, we carry out all the preparatory steps with the ingredients (see the basic recipe). Pour a little vegetable oil into the bowl of the multicooker and lay the bird (by the way, try using the breast: it turns out very gently). Fry until half-cooked in the mode of "Frying" or "Baking" (up to 30 minutes on a timer). We introduce onions and carrots after this procedure. Fill with a spoon of tomato paste mixed with broth or water (or a glass of fresh tomato juice) so that the liquid almost covers the meat. Stew until cooked for another half hour. A good side dish will be young boiled potatoes, you can serve a salad of fresh vegetables and herbs, seasoned with olive oil and lemon juice. Do not forget to pepper and pour the cooked side dish with gravy.

Variations on a Theme

The most common variation is the replacement of tomato paste (if someone does not like this taste) with sour cream. You get a gorgeous white sauce with vegetables, which you can water the side dish. And you can serve the chicken as a separate dish, generously pouring it with a large amount of the mixture, in which it is convenient to dip fresh bread.

Not a single person will refuse such a tempting delicacy as a chicken cast in gold and glowing with aromas. But a truly tasty favorite meat can be obtained if you make up for its preparation with a perfectly suitable sauce. Of which, in turn, there are innumerable numbers, which often makes their choice difficult, 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.

Roast chicken sauce with honey

Ingredients:

• honey - 3 tbsp. spoons;
• lemon juice - 1 tbsp. a spoon;
• red wine "Cahors" - 2 tbsp. spoons;
• salted soy sauce - 1.5 tbsp. spoons;
• curry seasoning - 0.5 tsp.

Cooking

Pour lemon juice, red wine, soy sauce into a deep bowel and add honey, which we carefully dissolve in the resulting mixture. Pour into curry sauce and stir well with a spoon. With this wonderful sauce, we abundantly grease a whole chicken, not only from the outside, but also from the inside before sending it to the oven.

Mustard sauce for marinating chicken and for baking it in the oven

Ingredients:

• mustard "Russian" - 1 tbsp. a spoon;
• mustard seeds - 1 teaspoon;
• butter - 20 g;
• olive oil - 40 ml;
• kefir - 40 ml.

Cooking

We spread mustard, a softened piece of butter in a cup and fill everything with olive oil and kefir. We break the ingredients until smooth with a blender, and then add mustard seeds to the sauce and simply stir them with a spoon. This sauce can be used for marinating chicken and immediately before baking.

Oven sour cream sauce for chicken

Ingredients:

• sour cream (25% fat) - 220 ml;
• onions - 1 pc.;
• wheat flour - 2 tsp;
• carrots - 1 pc.;
•   - 30 g;
• sesame oil - 2 tsp.

Cooking

In warmed vegetable oil in a pan, fry the onions and grated carrots, arbitrarily cut into cubes, fry until soft. We shift the vegetables into the blender's container and beat until gruel, which we now transfer to a metal saucepan. Pour the flour here and mix it thoroughly. Then fill it with sour cream, mix it with vegetable gruel and put on a small fire. In a state of boiling, hold the sauce for 4 minutes, then pour sesame oil into it, stir and set aside to cool. The sauce is used as a filling of chicken, chopped into pieces before sending it to a heated oven.

Chicken breast is especially popular among housewives, due to the fact that it has a low calorie content, is quickly cooked and is very well absorbed by the body. Many meat dishes are marinated and cooked with gravy. Chicken sauces with different tastes help the dish open in a new way, acquiring interesting flavors and aromas.

Chicken Breast Sauce Recipes

For the preparation of delicious sauces for chicken, various products are used: vegetables, fruits, seasonings, spices, mushrooms and cheeses. Each ingredient gives the breast a unique aroma and taste. Discover the usual chicken fillet in a new way with unusual gravy. Starting to prepare such a treat for the first time, use step-by-step master classes with photos.

Chicken Breast Sauce with Mayonnaise

• Time: 2 hours 15 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 234 kcal / 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty: easy.

If you are looking for options for a delicious preparation of chicken breast, then chicken sauce based on mayonnaise and sour cream is one of the easiest ways. The set of products in the recipe is simple, the process does not take much time, but the sauce is very tender with a creamy taste and spicy notes of garlic. It is worth noting that such a dressing is used by lovers of meat treats more often, thanks to a simple set of products.

Ingredients:

• mayonnaise - 50 ml;
• sour cream (15% fat) - 100 ml;
• olives - 8 pcs.;
• fresh dill greens - several branches;
• garlic - 3 cloves.

Cooking method:

1. Mix mayonnaise with sour cream in a saucepan.
2. Pass the garlic through the press, add to the sour cream and mayonnaise mass, mix.
3. Chop dill and olives finely, add to the dressing, mix again. If desired, you can add a little ketchup or tomato paste to give a beautiful shade and a spicy flavor.
4. Put the finished dish in the refrigerator for 2-3 hours.
5. Serve the gravy by watering the chicken breast.

From sour cream

• Time: 1 hour 15 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 125 kcal / 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty: easy.

Gravy based on fermented milk products is believed to be the most suitable for meat, especially chicken. This fact is due to the fact that these products combine perfectly and are better absorbed in the aggregate. In addition to garlic, nutmeg adds gravy to sour cream, but you can add other spices as you like. Chicken stewed in such a dressing turns out to be very tasty, tender and aromatic. If you take sour cream with a low percentage of fat, then the dish will come out also low-calorie, which is useful to people who control their weight.

Ingredients:

• sour cream - 200 ml;
• water - 70 ml;
• garlic - 2 cloves;
• flour - 2 tbsp. l .;
• nutmeg - ¼ tsp;
• salt, black pepper - to taste.

Cooking method:

1. Dilute sour cream with water and mix thoroughly.
2. Add garlic, flour, nutmeg and spices squeezed through the press. Stir thoroughly so that there are no lumps.
3. Pour over the chicken breast fried in vegetable oil with sour cream, cover and simmer over low heat.
4. Turn off and let the dish brew for half an hour.

Ber Blanc

• Time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 277 kcal / 100 g.
• Purpose: seasoning.
• Cuisine: French.
• Difficulty: easy.

Chicken breast sauce recipe appeared in France and means “white oil”. It is a thick mass of white, made from butter, which must be cold, and not softened at room temperature. Such gravy is suitable not only for the breast, but also for wings, legs, other parts of the chicken, as well as fish. To make the dish delicious, take natural oil with the highest percentage of fat content.

Ingredients:

• butter - 220 g;
• shallots - 2 pcs.;
• dry white wine - 220 ml;
• wine vinegar - 30 ml;
• lemon juice - 10 ml;
• salt, pepper - to taste.

Cooking method:

1. Shallots finely chop, place in a saucepan.
2. Pour the wine and vinegar into a slow fire.
3. Boil the mass until all the liquid has evaporated.
4. Remove the oil from the refrigerator, cut into several parts and add one at a time, constantly stirring.
5. When the butter has completely melted, add spices, pour in lemon juice, stir well. To obtain a more uniform, delicate texture, grind the mass through a sieve.

Cranberry Chicken Breast Sauce

• Time: 20 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 44 kcal / 100 g.
• Purpose: seasoning.
• Cuisine: American.
• Difficulty: easy.

If you find the perfect combination of poultry meat with sweet and sour sauce, be sure to try the recipe for chicken meat sauce with cranberries. The dish is prepared very simply, there are no unusual ingredients in the composition of the products, but the taste of the chicken is not just complemented, but is revealed from a new perspective. Gravy can be served with fish, pork, duck, turkey. If you want to make the treat a little sharper, add black ground pepper to taste.

Ingredients:

• orange juice - 0.5 tbsp .;
• lemon juice - 0.5 tbsp .;
• cranberries - 5 tbsp .;
• honey - ¼ st .;
• salt - a pinch;
• orange peel - 1 tbsp. l

Cooking method:

1. In a stewpan, mix 2 types of juice with honey, put on a slow fire and cook for 5 minutes.
2. Put cranberries, boil for another 5 minutes.
3. Add salt, continue cooking for another 5 minutes.
4. Put the orange zest, leave it on fire for another minute, remove from the stove. In order to obtain a more uniform consistency, mash the mass with a blender.

Orange

• Time: 45 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 30 kcal / 100 g.
• Purpose: seasoning.
• Cuisine: international.
• Difficulty: easy.

Chicken in orange sauce is delicious with an amazing aroma of citrus. Such a dish will look great on the festive table and disappear in a matter of minutes. The amount of sugar and honey can be reduced so that the dressing is not so sweet, or vice versa, add pepper, mustard, spices to give the dish spiciness and spicy aroma.

Ingredients:

• oranges - 2 pcs.;
• sugar - 2 tsp;
• lemon juice, grain mustard, honey - optional;
• salt, water.

Cooking method:

1. Dip citruses with boiling water, cut into 2 parts, squeeze the juice into a separate container.
2. Cut the remaining pulp and zest into small pieces, put in a small pan, pour water so that it covers the fruit mass.
3. Boil for 15 minutes, strain.
4. Pour in orange juice, add salt, sugar, simmer for another quarter hour.
5. The sauce is ready, but at this stage you can add other ingredients as desired.
6. Use the resulting dressing to marinate chicken breast, wings, drumsticks before further frying in a pan, stewing or baking in the oven.

Mushroom

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 124 kcal / 100 g.
• Purpose: seasoning.
• Cuisine: International.
• Difficulty: easy.

Dressing for chicken with mushrooms and tomatoes is very tender, with a uniform consistency, beautiful pink color. The set of products includes a lot of fresh vegetables, which is useful in combination with poultry for diet food. Take the mushrooms that you love more, but they must be fresh. Choose fat content of sour cream, starting from what calorie content you want to get gravy.

Ingredients:

• tomatoes - 200 g;
• mushrooms - 200 g;
• zucchini - 300 g;
• vegetable oil - 100 ml;
• sour cream - 50 ml;
• onions - 100 g;
• salt.

Cooking method:

1. Remove the peel from the zucchini, remove the seeds, cut them and tomatoes in half rings.
2. Chop the onion finely, fry in oil along with tomatoes, zucchini. Add 250 ml of water, simmer for about 15 minutes.
3. Rinse the mushrooms well, cut, fry separately until cooked.
4. Combine the fried mushrooms with other vegetables, pour sour cream, add spices, and mashed.

With parmesan

• Time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 276 kcal / 100 g.
• Purpose: seasoning.
• Cuisine: Italian.
• Difficulty: easy.

Cheese-based chicken breast sauce gives the bird a special flavor and aroma. The cream and butter included in the list of ingredients give the gravy a delicate aftertaste, and the cheese gives a thick consistency. The combination of such gravy with chicken is a classic of culinary art. For beauty and additional aroma, add finely chopped fresh herbs to the set of products.

Ingredients:

• butter - 30 g;
• parmesan - 100 g;
• cream (fatty) - 150 ml;
• salt pepper.

Cooking method:

1. Put the oil in a pan and put on a slow fire.
2. After the butter has melted, start pouring a thin stream of cream, stirring constantly.
3. Add spices, wait for it to boil, tighten the fire and simmer for another 5 minutes, without ceasing to interfere.
4. Remove the sauce from the stove, add the grated cheese, mix until completely dissolved. Serve hot to the chicken breast.

With ginger

• Time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 318 kcal / 100 g.
• Purpose: seasoning.
• Cuisine: international.
• Difficulty: easy.

Fans of spicy foods should try the chicken breast sauce with ginger. In combination with other components, it turns out to be sweet and sour with spicy bitterness, which you can regulate by changing the amount of ginger in the recipe. In addition to a delicious unique taste, the dressing also has a wonderful aroma, which can be enhanced with fresh herbs or spicy spices.

Ingredients:

• soy sauce - 50 ml;
• honey - 40 ml;
• olive oil - 40 ml;
• lemon juice - 40 ml;
• ginger root - 20 g.

Cooking method:

1. Melt the honey in a small saucepan, pour in soy sauce, lemon juice, mix. Continue to cook.
2. Peel the ginger, chop finely, add to the remaining ingredients, stir.
3. Pour in oil, stir, remove from heat, let it brew for about 40 minutes.

With avocado

• Time: 15 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 163 kcal / 100 g.
• Purpose: seasoning.
• Cuisine: international.
• Difficulty: easy.

This sauce recipe is one of the simplest, it includes a minimum of ingredients, is prepared in a matter of minutes, but it turns out amazingly tasty. Such gravy is suitable for fried, baked chicken breast, and for boiled. If you replace the cream with natural yogurt or low-percentage sour cream in the recipe, then the sauce can be used to prepare dietary dishes.

Ingredients:

• avocado - 150 g;
• cream - 150 g;
• salt.

Cooking method:

1. Peel the avocado from the skin, remove the stone, and wipe the flesh through a sieve.
2. Pour in the cream, add salt to taste, puree the mass with a blender.

Creamy with mustard and thyme

• Time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 194 kcal / 100 g.
• Purpose: seasoning.
• Cuisine: international.
• Difficulty: easy.

Chicken breast, baked with mustard and thyme sauce, is very tender, soft and insanely aromatic. Cream gives a special charm to the dish, garlic gives spicy notes, and the ruddy cheese crust looks appetizing. In addition, the treat has a beautiful appearance. The amount of gravy is calculated per kilogram of chicken fillet, which is beaten, and then fried on both sides.

Most people love chicken, but if served with a special aromatic sauce intended for poultry, you get a real masterpiece that no one can refuse. The chicken baked in the oven is a wonderful dish anyway, it simply cannot but attract its delicious brownish crust and, of course, dietary properties. But the dish can be made original and piquant if you bake a chicken in a sauce or serve it with a ready-made dish.

There are so many sauces for chicken that you can cook new dishes almost every day. With the help of simple ingredients, you can give it the desired taste: spiciness, sweetness, sourness, piquancy. Oven chicken sauce is an essential component of a dish that will give it a whole new vibrant touch. You will be surprised how quickly and noticeably you can transform everyone’s familiar chicken. So, if you like culinary delights, but don’t really know how to cook them, then the proposed recipes can correct the situation at any time. Do not wait for a special occasion, please your loved ones delicious today.

  Chicken Soy Sauce

Using the proposed sauce recipe, you will receive a festive dish, at a glance at which everyone will salivate. From the outside, it will seem to everyone that you spent a lot of time and energy preparing, in fact, everything is outrageously simple.

Components:

• soy sauce - 50 ml
• lemon juice - 3 tbsp. spoons
• ground ginger - 5 g
• honey - 2 tbsp. spoons
• garlic - 3-5 cloves

In a steam bath, melt honey, mix with soy sauce, lemon juice, season with ginger and knead until smooth. We carefully grease each piece of chicken with the resulting sauce and send it to the oven for baking.

  Simple garlic sauce for baked chicken

Ingredients:

• chicken fat - 5 tbsp. spoons
• garlic - 5 cloves
• milk - 150 ml
• flour - 1 table. a spoon
• chili and black pepper to taste

As a basis for the sauce, we take chicken fat, which was formed on a baking sheet when baking chicken, on it we gently fry the garlic chopped in the garlic. We also introduce flour here, mix well and pour milk in a minute. Knead the sauce, cook until thickened, at the very end add black pepper and chili to taste.

This sauce can simply be served with baked chicken, or you can lubricate portioned slices with it and hold in the oven for about 5 minutes.

  Italian tomato and cheese sauce

Components:

• processed cheese - 100 g
• canned tomatoes - 200 g
• sweet pepper - 1 pc.
• basil, dill and parsley - 5 g each
• marjoram - 3 g
• dried garlic - to taste

The recipe is that we bake pepper until ready and twist it with tomatoes in a blender. Season the resulting mass with marjoram and garlic, set on fire. At the time of boiling the sauce, we introduce the processed cheese into it, cook until it is completely dissolved, at the last stage we season with chopped herbs basil, parsley and dill.

We cool the sauce and serve it to the baked chicken, it turns out very aromatic and harmonious.

  Chicken Orange Sauce

Take:

Crush garlic into gruel and grind with salt, add sliced \u200b\u200borange, juice and wine. We heat everything on fire and season with chilli and cayenne pepper. We serve to the baked chicken, if you want to bake a chicken in it, then you can not heat it on fire.

  Chicken Yogurt Sauce

Take:

• natural unsweetened yogurt - 1 cup
• garlic - 3 cloves
• dill - 20 g
• basil - 10 g
• pepper mixture - 0.5 tsp

Thoroughly mix the yogurt with grated garlic and chopped herbs, season with a mixture of peppers. In just a minute we get a great sauce that goes well with the chicken baked in the oven.

  Spicy Lemon Chicken Roasting Sauce

The ingredients used will make your chicken not only tasty, but also incredibly fragrant.

Ingredients:

• lemon - 1 pc.
• olive oil - 2 tables. spoons
• rosemary and marjoram - 2 pinches each
• salt and pepper mixture - 0.5 teaspoon each

Just mix the oil and lemon juice with salt, pepper, rosemary and marjoram, carefully coat the bird and send it to the oven.

  Savory Sour Cream Sauce

Take:

• sour cream - 1 cup
• onions - 0.5 pcs.
• garlic - 3 cloves
• spicy Tabasco sauce - 0.5 tsp
• thyme - 5 g
• salt - 1 tsp

Finely chop the onion and garlic, add to the sour cream, season the salt and thyme, add a little Tabasco sauce for spiciness and piquancy.

“Here she is, beauty, lies in all its glory,
  everyone loves a rosy chicken! ”
  And in fact, it’s hard to find someone who wouldn’t like the fragrant chicken,

there are many ways to prepare it.

And on the festive table, and on a quiet ordinary family dinner, fried, boiled, stewed, grilled or in the form of barbecue chicken meat is a real little celebration for relatives and friends. Well, if you serve such meat with a delicious sauce to emphasize the taste of the cooked dish, then from such a treat it simply will be impossible to refuse.

There are many recipes for chicken sauces, both classic and original. Thanks to this magnificent variety, it became possible to choose exactly the version of the sauce that can most clearly reveal the real taste of chicken meat.

To date, the most common chicken sauces are sour cream, milk, cheese, tomato, cheese-garlic or garlic-mushroom. Fans of sweet and sour sauces also have plenty to choose from: cherry, orange based on ginger, cranberry sauces for chicken or cauliflower sauce with tomatoes can delight even the most demanding gourmets.

Chicken sauces can be conditionally divided into “quick”, from the category “mixed and done”, and those with which you have to tinker a bit. They are all good, each in their own way. Choose and cook with pleasure!

Sour cream sauce for chicken

Ingredients: ½ stack. sour cream, herbs - to taste, salt, pepper.

Cooking: Mix sour cream with herbs and mix in a blender until smooth, salt and pepper to taste. Instead of sour cream, you can use kefir or light yogurt without additives. From this sauce will acquire a new original shade, while remaining delicious. Serve the cream sauce to the finished dish or use as a fill when baking chicken.

Sour cream sauce with horseradish and walnuts for chicken

Ingredients:  400 g sour cream, 2 tbsp. finished horseradish, 2 tbsp. crushed walnut kernels.

Cooking:  Mix sour cream with horseradish and chopped walnut kernels. To prepare such a sauce you need immediately before serving.

Avocado Chicken Cream Sauce

Ingredients:  1 part heavy cream, 1 part avocado, salt to taste.

Cooking:  Peel the avocado, wipe through a sieve and, gradually adding thick cream, beat the mass with a mixer and lightly salt. This sauce is ideal for fried or boiled chicken.

Sweet and Sour Chinese Chicken Sauce

Ingredients:  400 g canned red beans, a mixture of five spices: 2 tsp. ginger, anise seeds, fennel, cinnamon and cloves, 2 tbsp. red wine vinegar, 1 tablespoon sesame oil, 3 tablespoons molasses, 1 tbsp. Sahara.

Cooking:  Just before making the sauce, mix the spices and rub them in a mortar so that they better retain their flavor. Mix the prepared spices with beans and molasses in a blender until smooth. Season the resulting mixture with vinegar and sesame oil, add sugar and mix thoroughly. This sweet and sour sauce is perfect for fatty chicken. If you grease it with sauce and bake in the oven, it turns out to be juicy, aromatic and very mouth-watering.

Georgian Nut Chicken Sauce

Ingredients:  1 stack peeled walnuts, 100 ml of pomegranate juice, 150 ml of water, 2-3 cloves of garlic, 2-3 tbsp. chopped green cilantro, 1 tsp red pepper, 1 tsp Suneli hops, ½ tsp saffron, ½ tsp coriander, salt to taste.

Cooking:  Rub nuts, garlic and salt until smooth. Add the remaining spices and grind thoroughly again. Mix pomegranate juice with boiled water and dilute the nut-spicy mass with this mixture, stirring it constantly.

Honey and Ginger Chicken Sauce

Ingredients:  5 tbsp soy sauce, 3 tablespoons honey, 2 tbsp mustard, 1 tsp freshly ground ginger root; salt to taste.

Cooking:  Mix soy sauce with mustard and honey until smooth, then add ginger and salt to taste.
  And these recipes will make you “conjure” longer in the kitchen, but believe me, the result is worth it.

Sour cream sauce with apples and spinach for chicken

Ingredients:  100 g of sour cream, 200 g of spinach, 200 g of apples, 100 g of tarragon greens, salt - to taste.

Cooking:  Boil the spinach well washed and cut into small pieces in water and wipe through a sieve with a decoction. Wash the apples, peel, cut into slices and, boiling in a small amount of water, wipe together with the broth through a sieve. Mix sour cream with mashed apples and spinach, chopped tarragon herbs, salt and beat with a mixer.

White cream or chicken sauce

Ingredients:  400 g cream (milk), 50 g butter, 50 g flour, ¼ tsp salt.

Cooking:  While stirring constantly, spasser the flour in melted butter. Then, in small portions, add boiling cream or milk to the sauté, salt and beat well so that there are no lumps. In such a base sauce, you can add sautéed spicy vegetables, such as onions, celery root or parsley.

Creamy Bean Milk Sauce

Ingredients:  200 g of cream, 200 g of dairy bean, 50 g of parsley, salt - to taste.

Cooking: Wash the beans, soak them briefly in water, then boil in the same water and wipe through a sieve. Pour the mashed hot mass with boiling cream, add finely chopped parsley, salt and puree with a blender.

Cheese sauce with sweet pepper and garlic for chicken

Ingredients:  100 ml sour cream, 100 cream cheese, 100 g sweet pepper, 50 g onion, 3 cloves of garlic, 50 g vegetable oil, hot peppers to taste.

Cooking:  Grind peppers and onions and spasser them in vegetable oil. Crush sour cream and cheese into a homogeneous mass and mix with sautéed vegetables. Add the chopped garlic, chopped bitter pepper and beat the resulting mass with a blender.

Cauliflower sauce with chicken tomatoes

Ingredients:  600 g of cauliflower, 500 g of tomatoes, 500 g of leek, 200 g of parsnip roots, 500 g of vegetable oil, salt - to taste.

Cooking:  Boil the cauliflower and wipe it through a sieve. Peel the washed parsnip and chop it finely. Also finely chop the tomatoes and leeks. Sasser tomatoes, leeks and parsnips in vegetable oil and combine with grated cauliflower, salt, mix and boil for 15-20 minutes. Serve the prepared sauce to chicken dishes.

Spinach sauce with parsley for chicken

Ingredients:  500 g spinach, 100 g parsley, 50 g garlic, juice of 1 lemon, 1 tsp. salt.

Cooking: Finely chop the parsley. Boil the spinach, wring it and wipe it through a sieve. Pass the garlic through the press. Mix, add lemon juice and salt. Before serving, add a little olive oil to the table and beat the mixture with a blender.

Chicken Tomato Sauce

Ingredients:  1 can of canned tomatoes in its own juice, 150 g of processed cheese, 1 sweet pepper, spices, herbs - to taste.

Cooking:  Pre-bake pepper in the oven, peel and peel it. Grind canned tomatoes with pepper. Put the mass in a saucepan, salt, pepper, add garlic, red pepper to taste. When the mass begins to boil, reduce the heat and add the cream cheese, cut into small pieces, into it. Boil the sauce over medium heat until the cheese is completely dissolved, remembering to stir constantly. At the end of cooking, add chopped greens to the finished sauce.

Spicy apple sauce for chicken

Ingredients:  400 g sour apples, 1 lemon, ¼ tsp hot pepper, 20 g of olive oil, salt to taste.

Cooking:  Cut the apples into slices, pour a small amount of water, boil and rub through a sieve. Add lemon juice, salt, hot pepper and olive oil to the mass. Mash the resulting mixture with a blender.

Plum sauce with mustard for chicken

Ingredients:  300 g plums, 1 tbsp dry mustard, 50 g of vegetable oil.

Cooking:  Wash the plums thoroughly, free from the seeds and simmer in a small amount of water. Add dry mustard, vegetable oil to the plums and beat everything with a mixer or mashed with a blender.

Blackcurrant sauce with mustard for chicken

Ingredients:  300 g of black currant, 200 g of water, 100 g of sugar, 1 tbsp. finished mustard.

Cooking:  Wash and sort the berries of blackcurrant, pour them with water, add sugar, boil for 5 minutes and rub through a sieve. In a hot sauce, add 1 tbsp. ready mustard and mix well.

Whitecurrant sauce with white wine and almond nuts for chicken

Ingredients:  500 g of white currant, 100 g of dry white wine, 200 g of water, 100 g of sugar, 50 g of almonds.

Cooking: Sort and wash the berries of white currant, fill with water, add sugar and cook 5 minutes after boiling. Wipe the finished mass through a sieve, add dry white wine and boil for 5 minutes. Calcify the almonds in a dry frying pan, chop and gradually add them to the sauce, stirring constantly. You can adjust the density of the sauce yourself by adding boiled water in small portions. The amount of sugar can be reduced or even completely abandoned. Serve this sauce can be cold and hot.

Chicken Orange Sauce

Ingredients:  2 oranges, 2 tsp sugar, mustard, salt, pepper, lemon juice, vinegar, honey - to taste, water.

Cooking:  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. Then send them to the pan, fill with water so that it slightly covers the zest. Put the saucepan on the fire and simmer for 15 minutes. Then strain the broth, add orange juice, salt and sugar to taste to it, and again set to simmer for a minimum heat for 10-15 minutes. At the end, add mustard, pepper, honey, vinegar and lemon juice to the resulting mass to your taste. Pour the finished sauce into two gravy boats. Serve one with the finished dish, and you can use the sauce from the second gravy boat during cooking chicken.

Cranberry Chicken Sauce

Ingredients:400 g cranberries (fresh or frozen), 1 orange, 2 tbsp. honey, 1 red onion, 2 tbsp. olive or sunflower oil.

Cooking:  If you use frozen cranberries to make the sauce, first defrost it, then rinse thoroughly with warm running water and remove crushed berries. Do the same with fresh cranberries. Squeeze the juice from the pulp of an orange, remove the zest from the peel with a grater. Chop the onion finely. Heat oil in a pan and fry onions in it for 5 minutes. Then add cranberries, honey and zest with juice to the onion. Mix thoroughly, reduce heat, cover the pan and cook the sauce for 20 minutes. Then turn off the heat, let the sauce cool, pour it into a container and refrigerate for 2 hours. Before serving, garnish the sauce with sprigs of fresh herbs.

Apricot Chicken Pineapple Sauce

Ingredients:  200 g of pineapple pulp, 300 g pitted apricots, 250 ml of water, 2 tsp. cognac.

Cooking: Pour 50 ml of water into the bottom of the pan, dip the apricot halves in it, cover and bring to a boil. Wipe the hot apricots through a sieve. Pineapple pulp cut into small cubes, mix with apricot puree, add 1 cup of water and bring the mixture to a boil. At the end of cooking, add cognac and mix thoroughly the resulting mixture.

Mushroom Chicken Sauce

Ingredients:  300 g of champignons, 300 ml of cream, 100 ml of sour cream, 100 ml of vegetable oil, 3 onions, pepper, salt - to taste.

Cooking:  Finely chop the onion and fry it in 2 tbsp. butter until soft, then add the finely chopped mushrooms and fry for another 20 minutes, then let the mass cool. Put the fried mass in a blender bowl, add sour cream and half the cream to the same place and grind everything until smooth. Pour the resulting mixture into the pan, pour in the remaining cream, focusing on the density, stirring, bring the sauce to a boil over low heat and remove from the stove.

Mushroom sauce with zucchini and chicken tomatoes

Ingredients:  200 g of any fresh mushrooms, 300 g of young zucchini, 200 g of tomatoes, 100 g of onions, 50 ml of sour cream, 100 ml of vegetable oil, salt - to taste.

Cooking:  Peel the washed zucchini from the peel and, having cleared the seeds, cut into circles. Cut the tomatoes into slices, chop the onion. Sasser the prepared vegetables in vegetable oil, then pour 1 cup of water and stew. Sort out the mushrooms, peel, wash, finely chop and fry in vegetable oil until tender. Combine the stewed vegetable mixture and the fried mushrooms, add sour cream, salt to taste and beat the mass with a blender.

Prepare chicken sauces, experiment and enjoy your favorite chicken, discovering and emphasizing in it with the help of magnificent sauces more and more unique tastes.

Sauces make it possible to prepare dishes of the same color, aroma, taste, appearance, nutrition and structure from the same products. Therefore, in accordance with the qualities of the main product of the dish, suitable various sauces are selected for it. So, for example, for dishes with insufficiently pronounced taste prepare a sauce that is sharp in taste; boiled meat is served with horseradish sauce; for dishes of tender, low-fat meat, the sauce must have a strong aroma and be saturated; suitable for vegetable dishes are milk sauces with the addition of eggs and butter, which increase their nutritional value. Fatty sauces such as white sauce, Dutch sauce, etc. are served with dishes whose main products are low in fat.

According to the method of preparation and serving, sauces are divided into hot and cold. Hot sauces include sauces in meat, fish and mushroom broth, dairy, sour cream and egg-oil sauces. To cold - mayonnaise sauce, vegetable marinades and fruit and berry sauces.

The composition of sauces includes:  base, passivated flour, dressing, spices and seasonings. When preparing some sauces, one of the listed ingredients may be missing. As a basis for sauces use: broth (meat, fish, mushroom or vegetable broth), milk, sour cream, butter (cream or vegetable). Sauces prepared on the same basis, but with different passivation (dressing) or seasonings, belong to the same group, i.e. served either with meat, or with fish, or with vegetables. Each group has an initial sauce, which contains the base, the most simplified passivation and the least seasoning. By adding additional products to the sauté or new seasonings, all other sauces of the same group can be obtained. The initial sauce is called the main, and the rest of the same group - its derivatives.

Sauces on meat and fish broths are divided into red and white.

Cooking broths for sauces

To prepare the brown meat broth, raw bones (beef, veal, pork, lamb, rabbits and birds) are washed, chopped and fried in an oven (1.5-2 hours at 240-275 ° C) until light brown. The fat from the bones is periodically drained. 20-30 minutes before the final frying of the bones, chopped roots and onions are added to them. In the process of roasting, you should not allow charring of bones and smoke of fat, as this affects the taste and smell of the finished broth. Fried bones are poured with hot water and boiled for 5-6 hours at a low boil, periodically removing fat and foam. The finished broth is filtered.

White meat broth - prepared from unroasted bones, which are pre-washed, poured with cold water (you can use meat, or meat and bones). When the water boils, remove the foam, reduce the heat and cook for 3-4 hours. For 1-1.5 hours before the end of cooking, raw onions and chopped roots are put in the broth.

For white sauces, broths obtained by cooking and stewing veal, beef, lamb, chicken and other meat products for which these sauces are also used.

Fish broth. Small fish are used for cooking fish broths, but mainly fish food waste: heads, tails, fins, skin. The heads of cyprinids and herring fish are not used, since the broths from them are tasteless. Small fish is cooked whole, large bones and heads are cut into pieces; gills and eyes are necessarily removed from the heads. Prepared fish waste is placed in a pan, poured with cold water, brought to a boil, reduced heat, add raw onions, parsley, salt and cook for 50-60 minutes, removing foam and fat. When cooking broth from the heads of sturgeon, an hour after cooking, they are removed, the flesh is separated, and the cartilage continues to cook until soft. The finished broth is left to stand for 30 minutes, and then filtered.

Mushroom broth. Dried mushrooms are sorted and washed thoroughly, changing water several times. It is best to pour mushrooms with cold water for 10-15 minutes before washing. Washed mushrooms are poured with cold water and left to swell for 3-4.5 hours. After this, the mushrooms are removed, let the water settle, filter it and the mushrooms are boiled in it for 1 to 1.5 hours. The finished broth is filtered, the mushrooms are washed with warm water and cut. Mushroom broth is boiled without salt.

Vegetable broth can be prepared from various vegetables and used in the manufacture of sauces. Decoctions give them the aroma of a "bouquet of greenery." To prepare 1 liter of vegetable broth, 1 kg is needed. various vegetables.

PASSING

Passing flour. One of the main components of almost all sauces is wheat flour. It is advisable to take it not lower than 1st grade. Passer flour without fat or with fat. When passivated, the flour acquires the smell of a roasted nut.

Distinguish between red and white flour passerovki. When the flour is intended for making brown sauces on meat broth, it is fried until light brown. The fat is heated until the moisture evaporates, after which flour is poured, stirring continuously with a spoon.

For the preparation of white sauce on meat and fish broths, as well as mixed and milk sauces, the flour is passivated until a light golden color is formed.

Saving vegetables and tomato puree. Chopped onions, carrots, parsley or celery roots are put in the warmed fat and heated with stirring until soft, preventing them from browning. Then mashed tomato puree is added and sautéed until the fat turns orange. Vegetables and tomato puree can be sautéed together. In this case, the vegetables are sautéed until half cooked, add tomato puree and sautéed together for 10-15 minutes.

· When preparing sauces for meat dishes, broth (brown or white), water, cream, milk or vegetable broth are used as liquid.

· A pleasant taste for light sauces, especially sauces for chicken or veal, you can add the addition of a small amount of condensed milk.

· Seasonings that lose their original taste during cooking should be added to the sauce when it is already removed from the stove. This grated horseradish, mustard, lemon juice, wine and freshly chopped greens.

· When preparing sauces, the hostess has the opportunity to show her ingenuity.

· Light sauces are served for cooked meat dishes, dark sauces for fried dishes, cold sauces for hot dishes. However, these rules are not mandatory, you can deviate from them if you want. For example, some hot meat dishes are delicious with cold sauces that give them a piquant flavor.

· Today, there are a large number of different spicy sauces on sale, the main components of which are tomato paste or paste from paprika (red pepper), mashed potatoes from soy or any fruit, etc. For their dressing, spicy greens and spices are widely used, on which the taste of the sauce depends. Sauces can be sweet, bitter-sharp and with a mild flavor. On the labels, many sauces indicate which dishes it is recommended to use. You can use these sauces as you wish. So, all spicy sauces can be added in small quantities to meat during stewing. Spicy sauces should be placed in moderation, while soft-tasting fruit, tomato and apple sauces can sometimes be used as the main part of the sauce.

· Spicy sauces are especially good for grilled meat over firing over charcoal or in an electric grill and for game.

· It is clear that each of us prefers a sauce that is more suitable than others to our taste. However, there are some rules for the selection of sauces. For example, skinny fish is served with sauces containing high-calorie foods - butter, eggs, sour cream, cream; for dishes of fatty fish sauces with a sour taste are more suitable. Such sauces are prepared with the addition of vinegar, lemon juice, wine.

· You should know that the red sausage is intended mainly for sauces on meat broths. In fish cuisine, in most cases, white sauces with the addition of a white sauté are used.

· To bring the sauces to taste, they add, in addition to salt, pepper, horseradish, vinegar, dry grape wine, lemon juice or citric acid, cucumber pickle.

· Very carefully, add garlic to the sauce. It is best to use juice squeezed from crushed garlic.

· Butter, which gives the sauces tenderness and softness, should also be added by removing the dishes from the fire, in small portions.