What kind of garnish can I serve with a chicken?

Chicken meat is eaten with great pleasure - be it a whole baked chicken in the oven, chicken legs , shanks or wings cooked in the sleeve, chicken rolls, boiled chicken - the whole variety of dishes can not be counted, since chicken is a favorite dish for almost all peoples.

But often the question arises: what is better to combine chicken, or, in other words, what kind of garnish to serve the chicken?

Let's remember that to a fried or baked in a foil bird, well suited as a garnish sour or soaked apples. Goose in apples (or duck) is, it's called, a classic of the genre, but I doubt that many have tried to serve apples to a chicken.

And for the preparation of such a light (literally and figuratively) garnish, you just need to take apples of sour sort and, cutting them into slices, fry in the same fat that was dug out of the chicken during frying. Just add apples for 10 minutes before the end of cooking the chicken in the same frying pan or on the baking tray - and the garnish is ready! I think everyone will like it, especially the ladies!

Another thing that comes to mind is mashed potatoes or boiled rice. You can apply a complex side dish, adding green canned peas. But also it will be a little standard. Although boil the same rice can be in different ways and not all get delicious - but at home you want, so to speak, not a "Stolovsky" option to get.

I suggest you cook rice for my chicken in accordance with my recipe, and believe me, it turns out very tasty.

So, the rice recipe for a garnish, write down:

Take a cauldron or a pot with a thick bottom (but it always works better in a cauldron) and put two (2) cups of well-washed rice in there, pour 3 (three) glasses of cold water, put on a big fire and do not go anywhere. As soon as the water boils, and this happens very quickly, you have to cover the cauldron or the pan with a lid and continue strictly by the minute (this is important!) - if there is a timer - then be sure to use it, if not - just mark by the clock:

3 minutes - a strong fire, 7 minutes - moderate fire, 2 minutes - a weak fire. After that, turn off the gas and wait 12 minutes to stand our rice without fire, without opening the lid of a cauldron or a pan.

If you count all the cooking time from the moment of boiling, then it leaves 24 minutes. Tell me for how long? Yes not so - after all at a plate you cost only first 12 minutes, and last 12 minutes the rice reaches itself. Then open the lid and add salt to the finished rice to taste and any oil (I like to add creamy, but also vegetable is good too) and mix everything. That's all - a delicious side dish to the chicken is ready! I would be happy if you like it!

And if you decide to cook chicken in a special sleeve, then it will be a win-win option to bake potatoes with onion together with chicken (if the potatoes are relatively large, then you have to cut them into quarters) - and get the immediately prepared dish, with the least effort and very tasty, since your The garnish will be soaked with all those seasonings that you add to the marinade for the chicken in preparation, and the onion will give its juice when baked. And as the chicken and potatoes are ready, you will only have to beautifully arrange everything on a plate and sprinkle with dill and other herbs. And make a salad of fresh tomatoes, bell pepper, or other vegetables, which you can also garnish your main dish.

A fine and very elegant side dish on a festive table can be fried fresh tomatoes, zucchini or eggplant. And if the season of fresh vegetables has not yet come, then on a vegetable side dish to a chicken stewed sauerkraut is good.

Also, on a festive table, it is good to serve fried chicken on a platter, overlapping it with circles of cut oranges - it not only looks elegant, but also perfectly matches to taste!

In general, there would be a chicken, and as for the garnish, we will always understand something!

Have a nice appetite!