Chicken with Buckwheat Recipe
Tender, juicy chicken… With a side dish of crispy, fragrant buckwheat porridge… Yummy! And the preparation of such a lunch or dinner will take you less than an hour with your minimal participation. Well, perhaps this dish is not the dream of any hostess?
Servings Prep Time
4 10minutes
Cook Time
60minutes
Servings Prep Time
4 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Fry the buckwheat in a dry hot frying pan, stirring constantly, for 5-6 minutes, until the characteristic buckwheat flavor disappears from the cereal. (that’s what my grandmother always did, and her buckwheat porridge, I’ll tell you, was insanely delicious!) If you want, you can skip this step.
  2. Pour the fried buckwheat into a baking dish, pour boiling water and cover with a lid or food foil. After about 10 minutes while we cook the chicken.
  3. Season the chicken drumsticks (or thighs, or legs, any part of the chicken) with salt and pepper.
  4. Fry in vegetable oil over high heat until golden brown, 5-7 minutes.
  5. Finely chop the garlic and add it to the buckwheat porridge. Season the grits with salt and pepper, add dried tomatoes and mushroom powder. To interfere.
  6. I make mushroom powder myself. It’s simple. You only need to grind dry mushrooms in a coffee grinder or you can use a blender. Great stuff! This seasoning gives a wonderful mushroom flavor to any dish.
  7. Put the fried quarters of the chicken leg into the buckwheat porridge.
  8. Cover the baking dish tightly with foil. Cook the chicken with buckwheat porridge in a preheated 200* oven for 30 minutes. The last 7-10 minutes, you can remove the foil (only very carefully, do not burn with steam!) and turn on the GRILL mode (or set the maximum oven temperature). So the chicken will turn out more ruddy.
  9. Chicken with buckwheat is ready! Serve the dish sprinkled with your favorite herbs.
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