Composition / ingredients
Cooking method
First we marinate the necks: mix dry adjika, salt, basil, sage and rub this mixture on all necks from all sides or mix everything thoroughly in a bag. Marinate for a couple of hours in the refrigerator.
Meanwhile, we will prepare vegetables: carrots, onions and cabbage will be chopped with approximately the same straw.
Marinated necks are fried in oil in a frying pan on all sides until a light blush.
In the second pan, fry the onion for a couple of minutes first, add the carrots and fry everything together until golden.
Spread the toasted vegetables on top of the fried chicken necks. Put the cabbage on top. Fill with water (or broth) and simmer for 40-50 minutes.
10 minutes before cooking, add green peas, herbs, garlic and pepper.
Chicken necks, stewed with vegetables, ready - bon appetit!
Calorie content of the products possible in the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Sage - 315 kcal/100g
- Vegetable oil - 873 kcal/100g
- Adjika - 59 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken necks - 297 kcal/100g
