Braised chicken necks
Description
The dish is prepared without unnecessary complications. For those who are tired of ordinary meatballs and cutlets, and whose soul craves something new, I offer this recipe for stewed chicken necks. The dish turns out incredibly tasty and unusual; if you marinate and braise the necks properly, you'll get a real delicacy, even though it's a bit bony. Serve the finished dish at the table.
Instructions
- 1
Step 1
1. First, we need to marinate the necks. By the way, use boneless necks. I marinate them in a bag: put the necks, adjika, basil, sage, and a little salt into the bag. Tie the strings, shake a couple of times, and let it sit for two hours. Then start frying in vegetable oil.
- 2
Step 2
2. On a neighboring burner, sauté the onion and carrots until golden brown. Then transfer the vegetables and meat to a deeper pot.
- 3
Step 3
3. Now add the cabbage, peas, chopped herbs, and spices to taste. Simmer covered for half an hour. If it starts to stick, gradually add broth or water.
- 4
Step 4
4. I kept it on the heat for 40 minutes to make the dish more tender, but generally, go by the cabbage: it should be soft and fragrant!