Plum casserole with chicken

Plum casserole with chicken

Category: Meat dishes

Ingredients
Chicken fillet	500-600 gr.
Eggs	2 pcs.
Bulb onions	2 pcs.
Prunes or black grapes	300-500 gr. (Pitted weight)
Red wine or grape juice or apple juice	1/2 tbsp.
Honey, mayonnaise, sour cream	1 tbsp. l.
Cinnamon	1 tsp
Olive or vegetable oil	1 tbsp. l.
Salt	1/2 tbsp. l.
Ground black pepper, paprika, curry	1/2 tsp.
Fresh dill or parsley	not a big bunch

Cooking method

• Cut the onion into small cubes and fry in vegetable oil.

• Cut the plum or grapes into small pieces and add to the onion.

• Fry everything together for a few minutes.

• Add honey, wine and cinnamon. Mix well. Bring to a boil, cover and simmer for 10 minutes over medium heat.

• Remove the plum and onion from the heat, remove the lid and let it cool until warm or cold.

• While the plum is cooling, cook the minced meat.
• Pass the chicken fillet through a meat grinder, add eggs, mayonnaise, salt and other spices, as well as finely chopped herbs.

• Mix everything well.

• Combine minced chicken with plum and onion mass and mix well again.

• Put the finished minced meat in a mold with a diameter of 20-24 cm.

• Grease the top with sour cream.

• Preheat the oven to 200 degrees, put a dish with minced meat there and immediately reduce to 170 degrees. Bake for 45-60 minutes.

• Use the casserole warm or cold, if you have the patience, because the aroma from it is simply not repeatable, and the taste will pleasantly surprise you.
• 

Note

It's plum season now, you can freeze it and use it to make this casserole in winter.
Anyone who wants to lighten an already light casserole can replace mayonnaise and sour cream with thick yogurt, such as Greek.
From the same products I prepare another equally tasty dish, but I do not use eggs.
"Fry the onion, add small pieces of chicken fillet, salt, pepper and fry for 10-15 minutes until the chicken is fried. Fry the plums separately, 5 minutes, add wine and cinnamon, cover and simmer for another 5 minutes. Put the fried chicken in the plums. and simmer for 15-20 minutes. "
Bon Appetit!

Tatyana, you have a delicious casserole! I also like to add plums to meat, fresh, dried, frozen.
And I didn't make a meat casserole with plums.

Thanks for the recipe. I'll have to try. I have never added plums to minced meat.

A very interesting recipe!
An amazing combination of plums with meat. I haven't tried such a casserole, but I ate meat with prunes. Delicious and juicy.
Tanya, thanks! I will definitely have to try.
I can imagine what a range of tastes, where honey, and plums, and juice! Yum!
I will definitely cook it.

The meat casserole is already delicious, and then (for me) unusual ingredients are added, Thank you!

[Alla]

And I didn't make a meat casserole with plums.

Alla, try it, I always cook it in the plum season, it has a very bright taste, my husband turned up his nose at first, but now you can't pull it by the ears. The casserole is juicy, with a sweet and sour taste, with grapes sweeter than with plums, but tasty anyway, quite satisfying.

I'll have to try.

Irina, you can make half of the norm for a start, for me, with a mold diameter of 18 cm, the casserole turned out to be 8 cm high.I also made it in a glass form with a diameter of 24 cm, then it turns out to be 3 cm high.It does not affect the taste in any way, only the baking time changes.

Delicious and juicy.

Ritochka, the way it is and also the casserole is easy to eat.

and then (for me) unusual ingredients are added

Irina, you can improvise with spices, only cinnamon should not be excluded.It is impossible to describe the exact taste of this dish, it must be tasted.

[Tanechka]

Tanechka, I took the gorgeous recipe to the bookmarks The plum began to darken, I hope it will soon go, I will definitely do it, but in portions, in small forms, I don't have an oven in the village, I will bake in the princess.

I would hardly dare to add fresh plums to this dish (we will eat them quickly :-)), but pickled, spicy and spicy, which I prepared almost 14 liters, will be just right here!
Tanya, thanks for the original recipe!

[Lyudmil]

I will do it, but in portions, in small forms,

Lyudmil, you can safely do it in small forms, it is difficult to dry out the casserole, no matter what I try, it always turns out juicy. How do you try in a princess, write, very interesting

but pickled, spicy and spicy, it will be just right here!

Galina, pickled plum will be no worse, and perhaps better, just adjust the spices for yourself, because the plum has already been pickled in some spices

Thanks for the new taste. I liked it very much. Only added less cinnamon. This is mine, I will still cook.

[Mirtochka]

Mirtochka, I am very glad that the casserole was to your taste

I made a casserole in small muffin tins, everything turned out great, small portioned casseroles, no less juicy than in a large form and very convenient for eating. I used Cahors wine for the casserole. Before the plum runs out, try it - it's very tasty