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 Chicken in Onion Marinade Recipe
Chicken in the oven is a common dish and every housewife has her own recipes and marinades. Today I suggest cooking chicken in one of the lightest marinades, onion.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 75 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. The time is indicated without marinating. Wash the chicken, dry it, and cut it into pieces. season with salt and pepper. Put in a mold to fit.
    The time is indicated without marinating. Wash the chicken, dry it, and cut it into pieces. season with salt and pepper. Put in a mold to fit.
  2. Peel the onion, slice it, and put it in a chopper bowl. Pour in the juice and cognac.
    Peel the onion, slice it, and put it in a chopper bowl. Pour in the juice and cognac.
  3. Grind to a pulp, I have a wonderful assistant blender. A few pulsating taps and you're done, no tears, no extra smells.
    Grind to a pulp, I have a wonderful assistant blender. A few pulsating taps and you're done, no tears, no extra smells.
  4. Part of the marinade put on the bottom of the form according to the size of the chicken, on it the chicken skin up, on it the remaining marinade. Cover and set aside for 30 minutes.
    Part of the marinade put on the bottom of the form according to the size of the chicken, on it the chicken skin up, on it the remaining marinade. Cover and set aside for 30 minutes.
  5. Turn the skin down and for another half hour.
    Turn the skin down and for another half hour.
  6. Put the chicken on the grill, top with onion gruel, bake for 30 minutes at 200 degrees, periodically watering the marinade and the resulting juice.
    Put the chicken on the grill, top with onion gruel, bake for 30 minutes at 200 degrees, periodically watering the marinade and the resulting juice.
  7. Remove the onion spread from the chicken and smear with sour cream. Bake at 150-160 degrees until light juice when piercing the thickest part of the chicken. If possible, bake a sprig of cherry.
    Remove the onion spread from the chicken and smear with sour cream. Bake at 150-160 degrees until light juice when piercing the thickest part of the chicken. If possible, bake a sprig of cherry.
  8. Serve hot.
    Serve hot.
  9. Bon appetit.
    Bon appetit.
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