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Orzo with chicken, broccoli and white wine recipe

Orzo with chicken, broccoli and white wine recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta
  • Chicken broccoli

Simple pasta dish with orzo cooked in stock for extra flavour, then tossed with chicken and broccoli.


Angus, Scotland, UK

4 people made this

IngredientsServes: 2

  • 2 chicken breasts
  • 1 to 2 teaspoons chopped fresh rosemary
  • 2 cloves garlic, crushed
  • salt and pepper, to taste
  • olive oil, as needed
  • 250g orzo pasta
  • 2L chicken stock
  • 50ml white wine
  • 3 spring onions, chopped
  • 70g broccoli, chopped and blanched
  • 50g unsalted butter

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Slice chicken breasts and place in a bowl. Add the rosemary, half of the garlic, and season with salt and pepper. Drizzle with olive oil and mix together. Leave to marinate for 15 minutes.
  2. In a saucepan, simmer the orzo in the chicken stock until al dente (slightly firm). Drain.
  3. In a frying pan heat a drizzle of olive oil and cook the chicken on a medium heat until it's no longer pink in the centre. Lower the heat the add the wine, simmer until reduced. Remove chicken from pan and set aside.
  4. In the same pan add some olive oil and and spring onions with remaining garlic. Let sizzle for a couple of minutes and add the blanched broccoli and season to taste.
  5. Mix the drained orzo chicken and greens together and stir through the butter. Bon appetit!

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Lemon-Caper Chicken

A classic Italian duo of aromatic lemon and briny capers—quickly cooked together with a bit of butter to bring out their flavors—makes for a simple, irresistible sauce for juicy chicken thighs in this dish. It’s all served over a hearty bed of orzo pasta tossed with tender roasted whole tomatoes and broccoli.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem cut the broccoli into small florets. Place the tomatoes in a bowl drizzle with olive oil and season with salt and pepper. Stir to coat. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned tomatoes to the other side of the sheet pan. Return to the oven. Roast 7 to 9 minutes, or until the tomatoes are lightly browned and the broccoli is tender when pierced with a fork. Remove from the oven.

While the vegetables roast, in a large bowl, combine the flour and spice blend. Season with salt and pepper. Pat the chicken dry with paper towels season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the seasoned flour. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess coating before adding). Cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

To the pan of reserved fond, add the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the butter, lemon juice (carefully, as the liquid may splatter), capers, and ¼ cup of water season with salt and pepper. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the butter is melted and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

To the pot of cooked pasta, add the roasted vegetables, crème fraîche, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken. Top the chicken with the sauce. Garnish with the chopped parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem cut the broccoli into small florets. Place the tomatoes in a bowl drizzle with olive oil and season with salt and pepper. Stir to coat. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned tomatoes to the other side of the sheet pan. Return to the oven. Roast 7 to 9 minutes, or until the tomatoes are lightly browned and the broccoli is tender when pierced with a fork. Remove from the oven.

While the vegetables roast, in a large bowl, combine the flour and spice blend. Season with salt and pepper. Pat the chicken dry with paper towels season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the seasoned flour. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess coating before adding). Cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

To the pan of reserved fond, add the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the butter, lemon juice (carefully, as the liquid may splatter), capers, and ¼ cup of water season with salt and pepper. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the butter is melted and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

To the pot of cooked pasta, add the roasted vegetables, crème fraîche, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken. Top the chicken with the sauce. Garnish with the chopped parsley. Enjoy!


Chicken Broccoli Pasta with Lemon Butter Sauce

Whenever I travel out of town, I like to stock the fridge with plenty of food and ready-to-eat meals that my husband can easily reheat for the boys.

I don’t want to worry about my boys surviving on Cheez-Its and Oreos. So, I love whipping up a batch of my fast and easy Chicken Broccoli Pasta with Lemon Butter Sauce.

I love to use a little white wine to deglaze the pan after browning the chicken. Feel free to use chicken broth instead to avoid the alcohol.

Personally, I love the flavor it adds to the background of the dish. I don’t worry about serving it to my boys since most of the alcohol content cooks off.

This pasta is ideal for entertaining a crowd or gifting to a new mother. It’s also great to make ahead for an easy, re-heatable weekday lunch.

Not a fan of broccoli? This pasta would be just as delicious with asparagus, green beans or peas.


Mediterranean Chicken & Orzo

A simple olive tapenade—a favorite Provençal condiment—adds irresistibly briny flavor to our pan-seared chicken, which also gets a layer of aromatic flavor from a coating of oregano. It pairs perfectly with our bright side of warm orzo pasta tossed with tender roasted broccoli, tangy crème fraîche, and crumbly feta.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the broccoli stem cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

While the broccoli roasts, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

While the chicken cooks, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

While the chicken continues to cook, finely chop the olives. If necessary, peel 1 clove of garlic. Finely chop the clove using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the chopped olives, 1 tablespoon of olive oil, half the vinegar, and as much of the garlic paste as you&rsquod like. Taste, then season with salt and pepper if desired.

To the pot of cooked pasta, add the roasted broccoli, crème fraîche, remaining vinegar, cheese (crumbling before adding), and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the broccoli stem cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

While the broccoli roasts, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

While the chicken cooks, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

While the chicken continues to cook, finely chop the olives. If necessary, peel 1 clove of garlic. Finely chop the clove using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the chopped olives, 1 tablespoon of olive oil, half the vinegar, and as much of the garlic paste as you&rsquod like. Taste, then season with salt and pepper if desired.

To the pot of cooked pasta, add the roasted broccoli, crème fraîche, remaining vinegar, cheese (crumbling before adding), and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade. Enjoy!


Preparation

Step 1

Preheat oven to 400°. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven bake, uncovered, until chicken is cooked through, 10–15 minutes. Transfer chicken to a plate.

Step 2

Set same skillet over medium combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.

Step 3

Remove skillet from heat, Taste and add more salt and pepper to your liking mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.

How would you rate One-Skillet Chicken with Buttery Orzo?

I made this recipe with the cherry tomato vinaigrette recipe also on bon appétit. I made it for some guests who were coming over, and it was absolutely amazing! I did add extra seasoning to the chicken (boneless&skinless) from Aldi-kicking’ chicken. The guests raved about my cooking! I started the dish about an hour before guests arrived, and once I was done kept it in the oven just on warm for about 45 minutes until we ate. Everything was incredible! Served both bon appétit dishes with homemade focaccia bread

My family devoured this! It’s going on the rotation with a green salad and crusty bread. Can whip this up after work and it’s almost therapeutic to stir the orzo. forced relaxation. love it

I've made this dish three times now and it's a keeper!! The leftovers are amazing and one of the best parts about making the dish. A few notes from my experiences: - I used boneless skinless thighs and they work well - I made the dish as suggested, cooking the chicken in the oven and then using the pan to make the orzo and the suggested method of transferring the chicken to a second dish to finish in the oven while making the orzo. Both were delicious, but using the same pan definitely produced tastier results. I kept the chicken in my toaster oven on the warm setting and it held well - the orzo always takes me twice as long as the recipe states. Be patient and be sure to have extra broth on hand.

Awesome recipe!! Added a couple cloves of garlic but other than that I wouldn't change a thing!! Easy and so flavorful. The lemon zest at the end just elevates the flavors. Just made it last week for the first time and my husband wants it again tonight! There are only 2 of us but the leftovers were a treat!

Sometimes you want chicken to taste like chicken . especially when paired with this incredibly crafted buttery orzo the star of the dish. This is a great recipe with good technique and balance of flavor (don't leave out the lemon juice and zest). Bravo, Claire!

I’ve made this recipe twice now. It has become one of my favorites. I always have chicken thighs in the freezer and orzo in the pantry. And I’m happy to pick up veg on a walk in the morning. This one is a keeper in my book!

delicious crowd pleaser - made this for the second time tonight, and while i still haven't followed the recipe exactly (never seem to have fennel or leeks on hand. ), this recipe deserves all the praise for the risotto-style orzo prep. like other commenters, i do recommend some extra seasoning on the chicken/throughout and can see how this easily gets 'too buttery'. first time i made it i subbed half the butter for olive oil and it was great, this time i went full butter and the orzo was phenom.

So Delicious! Added garlic and seasoned the chicken with italian seasoning as well. Substituted wine for apple cider vinegar as I'm not 21 yet so I couldn't make that purchase but it was still great! Also used regular chicken broth instead of low sodium and just lessened the overall salt that gets added per taste because I just find low sodium chicken broth doesn't have as much flavor. Overall great, family loved it and would definitely make again!

I loved it! But I want to know: is the nutritional information of 800ish calories for all 4 servings? It seems a lot for one serving, but I don't know how it works on BA. Not all the recipes have nutritional info! Please let me know (:

This is probably he best one-pot recipe I have ever made. The orzo cooked perfectly and the flavors were well-balanced. It’s definitely too rich for everyday but I will for sure be making again.

I give the recipe four stars but I give the dish I made 5. I made a few changes: -Whole wheat orzo -Only 2 tbs butter at the beginning, did not add any at the end -I added shallots and garlic to the leeks and fennel saute -I seasoned the chicken thighs lol. With Italian seasoning, black garlic pepper, and salt Ended up with perfection.

Another amazing recipe! I didn't have fennel so used celery. I also used less butter. I did end up using the amoutn of broth mentioned in the recipe (other reviews mentioned to decrease the amount) but the orzo remained quite hard, so I kept adding more. The method of making the chicken skin crispy is phenomenal!

Should have read more of the comments and cut back on the butter. Would like to try a 'lighter' version of this in the future. My husband took the 'rain salt' part literally and I felt that between the intitial seasoning and the chicken stock, it was just too too much. Also, Iɽ have increased the lemon juice and decreased the stock as a flavor profile. This holds the possibility of bringing out more of the fennel and leek flavors and lowering the salty creamy? I also like the idea of olive oil for half the butter. As for the chicken, we are fortunate to have a warming drawer and used that to keep it warm while cooking part two: leeks, fennel and orzo. And this is also where my biggest criticism lies: For a one pot meal - it required a lot of standing over the pot. So this is not necessarily something Iɽ serve for company, nor did it allow me to enjoy my salad. This truly has to be your ONLY pot meal of the night. That, the salt, and the fatty feel from all the butter and stock are the reasons it only gets 4 stars and not 5. But the promise of fennel and leek will certainly encourage me to try again.

This was very yummy! I followed some advice from other reviewers and added a little bit of garlic, subbed bok choy for fennel, and used probably half a cup less of broth. If I were to make it again, I would let the skin crisp up more than the recipe says. This was my first time cooking orzo, and it was delicious!

So good! My family doesn't like the taste of fennel so I subbed bok choy and it was perfect! I think some of the times were a little low-balled since my chicken and orzo both took more time than it said, but it was so worth it. I'll definitely make this again!!


Recipe Summary

  • 3 teaspoons olive oil, divided
  • 3 ounces pancetta bacon, diced
  • ½ medium onion, chopped
  • 1 clove garlic, minced
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup dry white wine
  • 1 ½ cups cubed, cooked chicken
  • 1 (10 ounce) can artichoke hearts (water-packed), quartered
  • 5 ounces baby spinach
  • 1 (16 ounce) package orzo pasta
  • 2 tablespoons pine nuts, toasted
  • ⅛ cup balsamic vinegar

Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.

Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine cook about 3 minutes.

Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.

Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.


What You Need to Make This Recipe

To make this recipe you will need chicken, orzo pasta, chicken stock, sherry wine (or white wine), lemons, an onion, garlic, fresh thyme, butter, salt, and pepper.

Tip: use fresh squeezed lemon juice for the best flavor.

Mince the garlic and finely dice the onion.

Zest one lemon, then squeeze 1/4 cup of lemon juice from it. Thinly slice a second lemon.

Create!

Melt 1 tablespoon of the butter in a large oven-proof skillet or cast iron skillet over medium-high heat.

Season the chicken with the salt and pepper and add to the hot skillet.

Cook until golden brown, about 3-4 minutes per side. Please note that the chicken will not be fully cooked at this point. It will finish cooking in the oven.

Remove to a plate and set aside.

Return the pan to the stovetop and lower the heat to medium. Add the remaining tablespoon of butter to the hot skillet.

Add the onion and cook for 1 minute, stirring frequently.

Add the orzo pasta and cook for another minute, stirring frequently, to toast the orzo.

Add the garlic and cook for an additional minute.

Pour in the sherry cooking wine and scrap up any bits from the bottom of the skillet.

Pour in the chicken stock and lemon juice, then raise the heat to high to bring to a boil.

Place the chicken and any accumulate juices back into the pan.

Top with the lemon slices and transfer the skillet to the oven.

Tip: if you would like to make this a complete meal, you can stir in some fresh spinach, kale, or broccoli before transferring the pan to the oven.

Bake for 15-20 minutes or until the orzo has absorbed most of the liquid and the chicken is cooked through.

Present!

Garnish with the lemon zest and fresh thyme.


Reviews ( 27 )

This recipe is fabulous. The sauce is so good that I doubled it.

REALLY good and very quick and easy. I bought breasts and halved them and I used haricots verts. Definitely company worthy.

not enough sauce and really tart/lemony, we will not use this recipe again.

Super easy to make and oh so good!!

I would definitely make this one again. The whole family loved it. They especially liked the addition of lemon zest to the rice to compliment the chicken. (I used rice instead of orzo.)

Let me start by saying I'm not a huge fan of lemon or lemon sauces, but this dish was fabulous. I used a whole lemon and scraped the skin with a paring knife (didn't have a grater). Also I added in 2 tbsp. garlic with the chicken broth. The sauce had a smokey taste to it which was very pleasant and the butter and lemon were perfectly balanced so the lemon taste was not overpowering. I also sprinkled some flour onto my chicken breast halves before cooking them gave them a crispy outer texture, YUM! I would recommend boiling the orzo in chicken broth as I've done several times before (for other recipes as well). While your orzo boils, sautee broccoli in a seperate pan with garlic, add mushrooms when broccoli is almost finished then add the vegetable mixture to the orzo when it is almost finished. :) MMM!


Chicken Orzo

1 cup orzo
2 teaspoons olive oil
1 pound boneless skinless chicken breasts or thighs
2 ounces prosciutto
1 chopped onion
3 cloves garlic
1/3 cup white wine
1 can (28 ounce size) diced tomatoes
3 tablespoons chopped cilantro
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese


Directions

Put the chicken broth, parsley, rosemary, garlic, cloves, bay leaves, and water in a saucepan. Bring to a boil, reduce heat, cover, simmer for 10 minutes.

Remove from the heat place in blender and puree. Strain into a large bow. Stir in the wine and set aside.

In a large saucepan, heat 1 teaspoon of the oil and saute the onion and garlic over high heat for 3 minutes. Stir in the celery, half the herbs, the orzo and the chicken stock and cook over medium for 25 minutes, stirring from time to time.

While the orzo is cooking, heat the remaining oil in a large skillet and saute the chicken pieces, red pepper and remaining herbs for 3 minutes. Stir into the cooked orzo.

To Serve: Spoon onto individual dinner plates and garnish each with a tablespoon of the Parmesan cheese, a sprig of basil, parsley, and black pepper to taste.


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