Buckwheat with chicken in the oven, cooked in a clay pot, cooked simply and without hassle. The dish is inexpensive, tasty, so loved by many. Probably, our ancestors cooked in the oven in the pot something similar. My mother used to tell how her grandmother had been putting a big pot of chicken, vegetables and some cereal into the oven in the morning, and by mid-day dinner was ready, which, you see, is very convenient even today.
Of course, in the gas stove it is dangerous to leave the dish for a long time without supervision, but under control from morning till lunch you can still “spend your time in vain,” build a tasty lunch.
There are several important cooking moments in clay pots. Firstly, it is necessary to fill the dishes approximately by 3/4, secondly, close them tightly, and thirdly, do not make a strong heat in the oven. If these conditions are met, the chicken will turn out soft and soft, crumbly buckwheat, in a word, very tasty!
- Preparation time: 3 hours
- Cooking time: 1 hour 30 minutes
- Servings: 4
Ingredients for buckwheat with chicken in the oven:
- 1 kg of chicken (thigh, lower leg);
- 350 grams of buckwheat;
- 150 g leek;
- 250 g onions;
- 250 g carrots;
- 4 cloves of garlic;
- 1 red chili;
- 100 ml of white wine;
- 15 g dry chicken seasoning;
- 100 g butter;
- 30 ml of vegetable oil;
- salt, pepper, cilantro.
A way of cooking buckwheat with chicken in the oven.
With chicken thighs and legs remove the skin, leave the bones. Cut onions into large rings, thin rings - leek, finely - a pod of red chili pepper and garlic, add dry white wine, vegetable oil and chicken seasoning (without salt). Put the pieces of chicken in the marinade, remove to a cool place for 3 hours.
At the bottom of a heat-resistant clay pot we put a piece of butter, then pickled onions from the marinade, pour in some liquid from the marinade. In clay pots, portioned dishes are prepared, so all ingredients should be pre-divided in proportion to the quantity.
Onion we lay out the pieces of chicken so that about 250 g of raw meat with bones were in one serving, so much does the average ham weight without skin (shin, thigh) weigh.
We clean the carrots, cut them into large cubes, put them on the chicken.
We carefully sort the buckwheat (it contains small stones and debris), then soak it in cold water for 10-15 minutes, throw it on a sieve, wash it with running water several times.
Add the washed cereal; it should fill the pot at 3/4 so that the empty space for water remains on top.
Now pour hot water and add salt (a little less than a teaspoon of coarse salt without additives).
We close the pots, send them to the oven heated to 175 degrees Celsius. Cooking for about an hour, watching the process go undesirable. If you get a pot and open the lid, the steam will evaporate, the buckwheat will turn out dry. Our grandmothers put pots in the oven, left for several hours, and the food was prepared on their own. The main thing - to keep the heat in the oven!
We put the finished chicken with buckwheat in plates or serve to the table right in the pots.
Bon appetit!
