Housewives always want to cook something special, and it is worth noting that, having on hand a few ingredients, you can still brew the original treat. An example of this is the Italian chicken stew, the recipe for which you’ll like, and you can easily cope with cooking. Just imagine that your everyday products will turn into an exquisite dish.

How to cook Italian stew

The main components of Italian, like any other stew, are vegetables. Differences of the Italian version are in the processing of products and their combination.

• Vegetables for Italian stew must be fresh. Products that are stale on your shelves will no longer be so juicy and tasty.
• Ingredients for the stew should be cut into equal pieces. Then the balance of the dish will be fully achieved, and the taste will be truly Italian.
• As for meat, any option is useful here. But still the most common and affordable type of meat - chicken.

To cook stew quickly, you need to use minced chicken. Due to the quick cooking of meat, vegetables will not lose their shape and juiciness.

• Be sure to add fresh greens to the stew. Basil is considered the perfect seasoning for stews. But if you do not have fresh on hand, you can replace dried. Also add parsley, oregano, rosemary and dill. Favorite greens only improve the taste of vegetable dishes.

• The composition of the Italian stew is always white sauce, such as bechamel. Traditionally dishes are prepared with him for the Christmas holidays. Sour cream and milk are added to everyday vegetable dishes.

The aromas of Italian stew will completely immerse you in the atmosphere of romance and hearth. Cooked treat for dinner will be very useful. Low-calorie meal is easily absorbed by the body, although it contains meat.

A glass of white wine perfectly complements the meal and makes it easy fun.

Chicken stew with basil and sour cream "Italy"

Ingredients

•   - 400 g + -
•   - 1 PC. (400 g) + -
•   - 200 g + -
•   - 1 PC. + -
• Hot pepper - 0.5 pod + -
•   - 3 branches + -
•   - 20 g + -
•   - 60 g + -
•   - taste + -
• Dry white wine  - 50 ml + -
•   - 20 g + -

How to cook the basil and sour cream stew

1. Wash and dry chicken meat. Cut it into small cubes and mince or grind in a blender (you can use ready-made chicken mince, only it should be of high quality).
2. Put a thick bottom griddle on fire and send butter there. Melt butter and add minced chicken to it. Salt the meat and fry until cooked.
3. At this time, wash the greens and vegetables. With cherry tomatoes, remove the skin and leave them whole (if the tomatoes are large, cut them into squares). Zucchini cut also squares, and Bulgarian pepper - long strips.
4. In the roasted mince, add the vegetables and mix. Cover and simmer the stew on low heat for 10-15 minutes.
5. After that, pour white wine into the pan and cook the dish with the lid open until the wine evaporates.
6. Now add the chopped hot pepper, mix.
7. Add thick sour cream to the stew and simmer again under the lid for 10 minutes.
8. Then finely chop the greens and send it to the pan. Stir - and the dish is ready to eat.

Serve the stew on beautiful wide plates. Garnish with sliced \u200b\u200blemon or lime. If the dish is intended for adults, you can sprinkle with lemon zest before serving.

Italian stew with chicken and sour cream

Dishes with sour cream have a very delicate creamy taste. Vegetable stew with sour cream and meat is truly a culinary masterpiece.

Having prepared such a treat, your ordinary day will turn into a holiday. For a good mood, it is enough to inhale the aroma of the prepared stew, not to mention tasting it.

Ingredients

• Chicken fillet - 300 g;
• Smoked chicken meat - 300 g;
• Sweet onions - 2 pcs .;
• Mushrooms - 150 g;
• Sour cream - 0.5 tbsp .;
• Carrots - 2 pcs .;
• Basil - 0.5 tsp. (dried);
• Rosemary - 1 pinch;
• Salt, black pepper - 0.5 tsp;
• Vegetable oil - 30 ml;
• Green grapes - 150 g (for decoration).

How to cook an Italian stew with chicken and sour cream

1. Chicken fillet, smoked and fresh, mince individually through a meat grinder.
2. Peel the bulbs and carrots into thin half rings.
3. In the pan (preferably Teflon), add vegetable oil and heat it. In well-heated butter, add chopped vegetables and fresh minced chicken. Season the mixture with salt, pepper and cook for 10 minutes. Stir constantly to ensure that the food is evenly cooked.
4. Fresh mushrooms cut into thin plates and send to the pan. Fry the mushrooms with the meat and vegetables for 7 minutes.
5. Then add smoked chicken and sour cream. Simmer the dish for 10 minutes under a lid over low heat.
6. Season with dried basil and rosemary, then add some salt. Stew the stew for another couple of minutes and serve hot.
7. Garnish the stew with fresh grapes before serving. If the grapes are large, cut them in half. Grapes go well with vegetables and sour cream, so feel free to add.

An Italian chicken stew will no doubt be the number one dish, and its recipe will come in handy in different situations. Having chosen a suitable option for yourself, you can decorate with a delicious dish not only everyday meals, but also festive ones.

Italian stew is a tasty meat dish that can be served with a side dish or simply a fresh vegetable salad. For its preparation, we need beef pulp, which must be fresh. First of all, it should not be frozen, because it is not known how long it was stored. If storage periods are exceeded, then at best the dish will turn out to be tasteless with tough unleavened meat, and at worst it will simply spoil. A good piece of meat can be chosen by paying attention to its color and smell. In beef, the color should be red, and it should smell without the slightest unpleasant hue. If you come to buy meat in the store, then it will certainly be packed. Therefore, you need to look at the information about the shelf life and manufacturer. It is better if the meat is local than imported, because imported meat was brought to us in frozen form and it is not suitable for making stew. The maximum that can be made from it is to grind into mincemeat.

So, when the meat is selected and purchased, proceed to the preparation of our dish. We clean carrots, onions and garlic, wash them and celery with chili pepper.

Chop the onion into small cubes, chop the carrots on a coarse grater, chop 1 clove of garlic using a press, celery and chili peppers are also finely cut.

We pour oil into the slow cooker and heat it up on the Multipovar mode. This mode allows you to set the required temperature and other cooking parameters, so we set 160 degrees and 10-15 minutes.

By the way, this mode is not on all multicookers, but do not be in a hurry to get upset, you can turn on the “Frying” or “Baking” mode - you should definitely have one of them.

If the oil has warmed up, put the chopped vegetables in it and fry them for 10 minutes, stirring occasionally. At this time, cut the beef and lard into small cubes, then roll them over with flour and add a slow cooker to the bowl.

Fries all together for another 5 minutes, and then put in the same garlic cloves (whole), rosemary and tomato pulp. Mix everything and cook for 10 minutes.

After that, you need to pour in the red wine, stir it again thoroughly and cook until all the liquid has evaporated. Then pour all boiled water so that it completely covers the meat and after boiling we set

timer for 1.5 hours. 10-20 minutes until cooked, the dish should be salted, pepper and mix.

This dish is ideal to serve with red wine, especially when it comes to a romantic dinner. Enjoy your meal!

Stew - one of the dishes that demonstrate the beauty of Italian cuisine. Everyday ingredients and a minimum of your efforts, quick roasting and then slow languor - this is how a juicy dish is born that tastes like a million dollars! Most often it is served with rigatoni or pappardelle, since their structure is more porous, and the stews stick to them better. This version of meat stew is based on the classic recipes of famous Italian chefs and is designed for 8 servings.

Cooking:

1. Dry the beef with paper towels, cut into cubes or thick slices and sprinkle with salt and pepper.
2. Heat the saucepan and fry the meat until medium brown in olive oil over medium heat. Remove to the plate.
3. Put garlic and onion in a frying pan and fry for 2 minutes. Then add carrots and celery and slowly fry for another 5 minutes. Celery and carrots fried with onions and garlic are called “soffritto” in Italian cooking. This is the traditional basis for many Italian dishes. Slow cooking over low heat releases their flavor and adds flavor to any dish.
4. Add the remaining ingredients and return the beef to the pan, including the minced meat juice. Instead of beef broth and a glass of water, you can add 3 cups and 2 bouillon cubes.
5. Bring to a boil, then reduce heat to low and simmer under cover for 1 hour and 45 minutes. Then remove the lid and stew for another 30 minutes to allow the liquid to slightly melt and form a thick sauce.
6. Adjust the taste with salt and pepper. If the stew seems tart, you can add a little sugar (no more than ½ tsp at a time).
7. Take a very large saucepan, pour water into it with 1 tablespoon of salt and bring to a boil.
8. Put the pasta and cook for 2 minutes less than the recommended cooking time on the package.
9. When the pasta is ready, with the help of tongs, transfer it from the pan to the stew and by all means add 1 cup of water in which the pasta was cooked.
10. Gently mix the paste with two spoons for 1-2 minutes until the water evaporates. You will have a thick sauce that envelops the pasta.
11. Serve with a lot of grated parmesan, and even better with parmigiano reggiano.

Enjoy your meal!