Chicken breast with vegetables recipe with photos. How to cook chicken breast with frozen vegetables

Breast with broccoli and sweet potato

If you're looking for a delicious and nutritious dinner idea, you'll love this skillet chicken breast with vegetables. Recipes for this dish are also prepared in the oven or saucepan. Every time it is an excellent result that deserves attention.

Ingredients:

• 2 chicken breasts without skin;
• 1 large sweet potato;
• 2 tbsp. l. fresh rosemary;
• 1 tbsp. l. paprika;
• 1 head of broccoli;
• 4 cloves of garlic;
• Salt, pepper to taste;
• Sunflower oil.

Breast with broccoli and sweet potato

Preparation:

• Season the chicken breasts with salt and pepper. Peel the garlic, pass 2 cloves through a press, spread the pulp over the breast. Leave in a plate at room temperature.
• Peel the vegetables and wash them. Cut the sweet potato into medium sized cubes. Divide the broccoli into florets.
• Chop the remaining two cloves of garlic with a knife.
• To ensure that the chicken breast with vegetables in a frying pan is evenly fried according to the recipe, heat a container 24-26 cm in diameter. Add sunflower oil in the amount of 2-3 tbsp. l. for a wide frying pan.
• Place sweet potato cubes, chicken breasts, and broccoli florets on the surface.
• Distribute the garlic, rosemary, paprika, salt and pepper evenly throughout the pan.
• Cover and cook over moderate heat for 25 to 30 minutes or until the internal temperature of the breasts reaches 75 degrees. During this time, turn the contents over once.

This is interesting: Chicken breast stuffed with cheese

Ingredients and utensils

Here are the ingredients you need:

Fresh chicken breast. Chicken today is not very expensive. Note: Once you purchase fresh poultry, you should cook it within 24 hours or place it in the freezer. Chicken meat looks something like this:

Fresh vegetables. Their list depends on what vegetables you like. “But I don’t like vegetables!” Well, now you have to fall in love! You don’t just need to start with the complete list that you will find in the store. Choose one, two or three vegetables that you like best. Even if you only like broccoli, you can still cook chicken with it. And yes, if you're in a bind, you can use frozen vegetables (although fresh ones will make the dish tastier).

A kind of sauce. If you don't mind the extra sugar and salt, opt for a bottle of soy sauce (if you like the taste). If not, a simple bottle of olive or coconut oil and a fresh lemon or lime will suffice to provide a pleasant taste and aroma.

Spices. Check your cabinets or pantry: you definitely have at least some spices. At least salt and pepper. Garlic or onion would be good too.

Potatoes (optional). If chicken and vegetables aren't enough to fill you up; if you are trying to build muscle and need a lot of calories; if you just want some variety, grab a potato or two.

Here's what you need from the cookware:

Frying pan/baking tray. You can cook chicken and vegetables in them. Non-stick cookware, by the way, is expensive.

Sharp knife. You will use it to cut vegetables and chicken. Invest in a decent knife - it will make your life in the kitchen ten times easier.

Spatula. You will use it to turn chicken and vegetables.

Plate. Where would we be without her?

• Oven (optional). You will need it if you want to add potatoes.
• Tin foil. For potatoes.

Preparation

Here are the ingredients and ready. Now let's move on.

Wash your hands. You don't want microbes from your smartphone on your chicken, do you?

Seriously, wash them.

Optional (potatoes). Preheat the oven to 190 degrees. Cut the potatoes into thin disks about one centimeter thick.

Extra (potatoes). Place the foil on a tray, lay out the potatoes, and pour olive oil over them. Using your hands, test to see if the top of each piece is coated with oil, then flip each one over and do the same on the other side. Sprinkle with salt and pepper.

Wash the vegetables. Wash them well. Then place to dry on paper towels.

Cut the vegetables into small pieces. If it's broccoli, then divide it into small florets. If it's beans, cut the beans in half. If it's a carrot, cut it into small pieces. This is what it should look like:

Cut the chicken! Here it is in front of you: pink, sticky and a little strange to the touch. Get used to it. Place it on a cutting board and, using a knife, begin cutting the meat into small pieces. It is more convenient to cut into vertical strips and then cut each of them. You should end up with a plate full of small pieces of chicken.

Wash your hands again. Thoroughly wash raw meat off your hands.

Ingredients

• bag of frozen vegetables for frying
• chicken breast, 1 piece
• skim milk, ½ cup
• classic mustard, to taste

*Any set of frozen vegetables will do; it is advisable to use medium-sized cuts; there is no need to defrost the vegetables first.

Chinese stir fry

Spicy and very piquant roast chicken for your table!

Ingredients:

• Chicken – 400 g
• Soy sauce – 50 ml.
• Sesame – 1 tbsp.
• Broccoli – 200 g
• Cucumbers – 1 pc.
• Vegetable oil – 50 ml.
• Rice – 150 g
• Sweet pepper – 1 pc.

Preparation:

Cook the rice al dente.

Rice should not be overcooked so that it does not become mushy when stewing with chicken.

Fry chicken fillet with vegetables and soy sauce. Add rice and cook for a couple more minutes. Bring to taste and readiness.

Serve with sesame seeds.

Breast fried with potatoes

Fried chicken with potatoes is a hearty and tasty dish that perfectly satisfies hunger. It's a simple and quick meal that doesn't require much marinating or fancy ingredients. To get a complete and healthy chicken breast with vegetables in a frying pan for dinner, complete the recipe by preparing a large bowl of salad.

Ingredients:

• 2 tbsp. l. olive oil
• 3 chicken fillets;
• 450 gr. small potatoes;
• 1 red onion;
• 2 cloves of garlic;
• 2 tsp. dried oregano;
• 2 tsp. fresh thyme;
• 0.5 tsp. paprika;
• salt and freshly ground black pepper to taste.

Breast fried with potatoes

Preparation:

• Cut the chicken fillets into 4-6 pieces.
• Wash the potatoes in their skins and cut them in half.
• Place potatoes and chicken in a bowl. Sprinkle the ingredients with spices and salt, sprinkle with a small amount of sunflower oil. Mix thoroughly with your hands so that the spices are evenly distributed throughout the products.
• Heat a frying pan, add oil, let it heat up.
• Add potatoes and chicken. Follow up. Place the potatoes cut side down. Cover with a lid and cook over moderate heat for 10 minutes.
• Chop the peeled garlic with a knife and chop the onion.
• Remove the lid, turn the ingredients over to the other side, sprinkle onion and garlic on top. Add a little salt. Cover with a lid and cook until the potatoes are soft.
• Serve the roasted chicken and potatoes immediately, garnishing with fresh chopped thyme if desired.

How to make with rice

Stewed chicken with vegetables and rice is a complete dinner.

Ingredients:

• chicken meat (any part) – 1 kg;
• bulb;
• tomato – 3 pcs.;
• olive oil – 3–4 tbsp. l.;
• greens (parsley, dill);
• rice - 1 tbsp;
• adjika to taste;
• a pinch of salt.

Cooking method:

1. Prepare the food: wash the chicken, dry it with paper towels and cut it into pieces. Chop the onion into thin half rings. Scald the tomatoes, peel them, and chop them into slices.
2. Fry the chicken in olive oil until golden brown.
3. Then add onion to the meat and cook for another 5 minutes.
4. Then add the tomatoes and sauté the ingredients for about 15 minutes. until the juice is released.
5. Rice should be washed well, boiled in a separate pan until tender, added to the pan with the chicken and vegetables, and simmered for 2-3 minutes.
6. At the end, add finely chopped greens to the dish, season with adjika and salt to taste. Simmer for another 2 minutes.

Serve to the table in a separate bowl, garnished with a sprig of herbs and cherry tomatoes.

https://youtube.com/watch?v=8CBdefvVajI%3Ffeature%3Doembed

Quick mix of vegetables and chicken breast

Chicken breast with vegetables in a frying pan prepared according to this recipe will become your favorite dish. It is tasty, juicy, healthy and satisfying. This treat can be prepared “when guests are on the doorstep.” Add fresh vegetables to it in season or frozen ones in winter. Choose the cultures that you like best and enjoy their perfect combination.

Ingredients:

• 2 chicken breasts;
• 2 bell peppers;
• 0.5 onions;
• 300 gr. Broccoli florets;
• 1 zucchini;
• 2-3 pcs. tomatoes;
• 2 tbsp. l. olive (sunflower) oil;
• 0.5 tsp. pepper;
• 1/3 tsp. paprika;
• 0.5-1 tsp. salt;
• 1 tsp. mixture of Italian herbs.

Quick mix of vegetables and chicken breast

Preparation:

• To prepare a delicious chicken breast with vegetables in a frying pan, experiment with recipes using other sets of vegetables. Find the perfect combination for you and enjoy it, out of season.
• Wash and peel the vegetables.
• Chop all vegetables into large pieces, use cubes or strips. Place all vegetables in a deep bowl.
• Rinse the chicken breast and cut it with the same cut as the vegetables. If you make cubes, make them small so that they are well fried, but not too small, otherwise they will be dry. Place the breast with the vegetables.
• Salt the ingredients, add herbs, pepper and paprika. Mix gently with your hands.
• Use a container large enough to hold the chicken breast and vegetables. In a frying pan, recipes can be cooked covered if desired. Heat a frying pan with oil and add the contents of the bowl. Fry over moderate heat, stirring the ingredients occasionally.

Chicken stewed with vegetables - recipe in the oven

This recipe has helped me out more than once when I needed to make dinner quickly.
The dish is aromatic, vegetables and meat literally melt in your mouth. You can see a few more options for baking chicken with vegetables on another page. We take:

• Chicken meat – 700 gr.
• Potatoes – 400 gr.
• Big tomato.
• Large bell pepper.
• Bulb.
• Water - a glass.
• Oil – 2-3 tablespoons.
• Salt, seasonings.

Cooking:

Cut the chicken fillet into large portions. Add salt and sprinkle with seasonings mixed with salt.

Chop the vegetables randomly, but also quite coarsely. Place the chicken in a mold and cover it with chopped vegetables on all sides.

Pour oil over it, be sure to pour water into the mold.

Place to bake for 45 minutes. The temperature in the oven is 200-220 o C.

Mix with mushrooms and vegetables

The dish described below is incredibly versatile. It can be served as a stand-alone lunch or dinner. You can use it to prepare an amazing casserole or omelet. Also, serve as a salad. We will describe all these variations in more detail below. Find out below how versatile chicken breast and vegetables can be. Recipes are prepared quite quickly in a frying pan.

Ingredients:

• 3 chicken breasts;
• 250 gr. Champignons;
• 1 carrot;
• 1 onion;
• 2 cloves of garlic;
• 200 gr. Green beans;
• Salt pepper;
• Sunflower oil.

Mix with mushrooms and vegetables

Preparation:

• Peel the vegetables and wash them. Grate the carrots and chop the onion into cubes.
• Heat a frying pan with oil.
• Sauté the onions and carrots until translucent, add the asparagus. If you use frozen asparagus, first defrost and rinse under running water. Remove the tails, sometimes they are not cleaned enough.
• In this recipe, chicken breast with vegetables is cooked separately in a frying pan. Salt and pepper the chicken breast and sprinkle with a small amount of sunflower oil.
• Lightly salt and pepper the vegetables that are being sautéed. Bring the vegetables until half cooked if you plan to make a casserole or omelet based on the dish. And until ready, if it’s a stand-alone lunch or salad. Place vegetables on a plate.
• Wash the mushrooms and chop them into small pieces. Place the mushrooms in the pan where the vegetables were sautéed. Simmer in the remaining oil left over from the vegetables. The mushrooms should release their juice. If you are preparing an omelet or casserole, add the mushrooms to the vegetables. If you are preparing a chicken breast recipe with vegetables in a frying pan for lunch or in a salad, add no more than 1 tbsp. l. oil, brown the mushrooms for 3-5 minutes. Remove to vegetables.
• Add 1-2 tbsp to the same pan. l. butter, add chicken breasts. Cook over moderate heat on both sides.
• If you are planning an omelet or casserole, remove the breast a little before the end of cooking, chop into strips, and mix with the prepared ingredients. Place back in the pan or on a baking sheet, add the remaining ingredients (beaten eggs or other ingredients for the casserole) and cook until done.
• If this is a separate dish or you are preparing a recipe for chicken breast with vegetables in a frying pan for dinner, cook the meat until cooked. Then remove from the pan and let rest for 10 minutes. Cut into strips or thin slices. Mix with vegetables and serve as dinner.
• To serve the salad, chop the garlic with a knife, add salt and pepper, season with mayonnaise and serve.

This is interesting: Chicken breast in cream sauce recipe with photos

Delicious stewed potatoes with chicken and vegetables

This is a sauté of chicken meat with a variety of vegetables. It is stewed in its own juice, forming a thick sauce. The taste is very similar to Tatar azu.

We take:

• Shins – 3-4 pcs.
• Eggplant.
• Carrots - a couple.
• Potatoes - 2 tubers.
• Garlic – 2 cloves.
• Tomatoes – 3 pcs.
• Bell peppers - a couple.
• Water - a glass.
• Salt, pepper, paprika, black pepper, oil.

How to cook:

1. Pour oil into a saucepan and heat it. Fold the drumsticks and fry, turning them in different directions. Frying time – 10 minutes.
2. Peel the vegetables, cut them into arbitrary pieces and sizes.
3. The first things to go with the chicken are eggplant cubes, chopped garlic, and shredded carrots. Immediately add salt and pepper, pour a glass of water. Simmer after boiling for 10 minutes.
4. Add paprika, tomatoes, bell peppers, and potato cubes. Continue simmering for another half hour.

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Chicken in pots

Prepared with onions, potatoes, carrots, tomatoes, eggplants and sweet peppers. If you don’t like store-bought seasonings, use your usual spices - pepper (black, white, red).

Ingredients

• chicken fillet – 500 g;
• large eggplant – 1 pc.;
• tomato – 1 pc.;
• leek - 2 feathers;
• large bell pepper – 1 pc.;
• refined vegetable oil – 2 tbsp;
• carrots – 1 pc.;
• broth with seasoning – 40 ml;
• salt – 2 pinches.

Step-by-step preparation

1. Cut the eggplant into cubes, sprinkle it with salt to release juice
2. Carrots are cut into large strips and sautéed in vegetable oil until they turn orange.
3. Peppers are cut into strips and added to the pan with carrots.
4. Add leeks cut into rings
5. Drain the liquid from the eggplants, rinse them, and place them in a frying pan.
6. The tomato with the skin removed is cut into small cubes, also added to the pan, and everything is finally stewed for another 2-3 minutes.
7. The chicken is cut into pieces and placed in equal portions into 4 pots.
8. The vegetable mixture is placed on top.
9. 10 ml of broth with seasonings is added to each pot, the pots are closed with the lids from their kit, and placed in an oven heated to 200 degrees for 30-40 minutes.

Attention! You need to keep in mind that Maggi or Vegeta seasonings themselves are very salty, so you need to be careful with salt.

Preparation

Large photosSmall photos

• Place the vegetables from the bag in a bowl, add half a glass of milk, spices to taste and stir. Spread the vegetables in an even layer in the baking dish.

• Preheat the oven to 200°C. Thaw the chicken breast, rinse under cold running water and remove the skin. Spread with mustard.

• Place the breast on top of the vegetables, ribs side up. Cover with foil, sealing the edges tightly. Place in the oven, bake for 30 minutes, then reduce the temperature to 170, remove the foil and bake for another 15-20 minutes. until a golden brown crust forms.

A couple of tips for cooking chicken breast

– Use skim milk if you are on a diet, or cream with a fat content of 10-15% – but in this case you need to keep in mind that the calorie content of the dish will be higher.

– The layer of mustard that you coat the chicken with can be quite thick: mustard perfectly retains moisture inside the chicken when baking, so there is no need to skimp.

See also: Chicken breasts: French cuisine recipes

Frozen vegetable casserole with chicken. Chicken fillet casserole with frozen vegetables

I used to think that if I could work at home, then I would have enough time for everything. It turns out I was wrong. I work from home, but I still don’t have enough time.

Sometimes there is none at all, and for such cases I have simple recipes in which everything is done and prepared, although not in 5 minutes, but quickly enough. Chicken fillet casserole with vegetables is one of these options. I recommend it for busy days.

By the way, I took vegetables, they really help me out. And, if you have the opportunity, be sure to freeze a couple of kege in the summer.

• half a kilo of frozen vegetables (carrots, cauliflower, broccoli);
• 50-70 g hard cheese;
• butter, approximately 2 tbsp. spoons;
• 30 g flour;
• a glass of milk;
• breadcrumbs;
• spices.

Preparation:

Cut the fillet into small pieces...

... fry a little in butter, just melt 1 tbsp. spoon, the rest will be needed for the sauce and greasing the mold. When the fillet is fried, add a little salt and leave in the pan.

Melt 1.5 teaspoons of butter in a small saucepan, add flour, stir, just do not let it burn. Pour in the milk, stirring gradually and constantly. Cook until the mixture becomes thick, this will take approximately. 8-10 minutes. Stir continuously. Season the sauce with salt and pepper.

Grease the portioned molds or one common one with the remaining oil. Place chicken pieces...

... then vegetables...

... pour over the sauce, sprinkle with cheese (small chips), breadcrumbs.

Cook chicken fillet casserole with frozen vegetables for half an hour at high temperature (200 degrees).

Cooking steps

Cut the chicken fillet into thin strips. Add soy sauce and chopped garlic, stir. Leave for 15-20 minutes.

Pour 1 tablespoon of vegetable oil into a frying pan, add frozen vegetables, and add a little salt. Add water or broth and simmer the vegetables over low heat until the liquid evaporates (10 minutes).

Place the prepared vegetables in a bowl, and pour the remaining vegetable oil into the frying pan, heat it and add the chicken fillet along with soy sauce.

Fry chicken over medium heat, stirring, for 5 minutes.

Then add vegetables to the chicken, mix and simmer everything together for 3-4 minutes. Next add peanuts.

Mix everything and keep on fire for another 3-4 minutes.

Serve hot chicken fillet cooked in a frying pan with frozen vegetables, sprinkled with a mixture of peppers on top, optionally with boiled rice. Well, very tasty!

Enjoy your meal!

Your rating: Empty Average: 5 (1 vote)

14.04.15 / 15.04.15

How to deliciously stew a bird

You will need the following ingredients:

• chicken – 250 g;
• carrots – 80 g;
• red onion – 70 g;
• sweet paprika – 90 g;
• tomatoes – 100 g;
• sour cream – 50 g;
• garlic powder – 24 g;
• water – 325 ml;
• salt and pepper.

It’s not difficult to prepare a tasty and satisfying dish:

Chicken with vegetables in the oven - delicious recipes for holidays and for every day!
Chop the onion, cut the paprika and tomato into cubes, grate the carrots. Wash the fillet and cut into small pieces. Heat oil for frying in a saucepan, add chicken, onions and carrots and simmer a little. Add paprika and tomato to the resulting mixture

It is important to continuously stir the meat and vegetables to prevent them from burning. After this, the dish needs to be salted, peppered and sour cream put in it, mixed thoroughly. Then add hot water to the saucepan. It should completely cover the chicken and vegetables.

In this way, the dish is simmered for about half an hour, until the liquid boils away and the meat becomes soft. At the end of cooking, add garlic to the almost finished dish, mix thoroughly, turn off the heat, cover with a lid and let stand for 10-15 minutes.

Watch this video on YouTube

The finished dish is served hot along with a side dish. If desired, it can be decorated with greenery.

What's so special about chicken breast with vegetables?

Recently, various types of diets have become popular, in which people who want to lose weight are encouraged to completely give up meat. However, vegetarianism is not for everyone. But at least, when “going on a diet,” whether therapeutic or for weight loss, you can (and should!) refuse fatty meats, such as pork. And here low-calorie and low-fat chicken fillet will come in handy.

In addition, chicken meat contains substances important for our body: vitamins A, B1 and B2, protein, as well as quite a lot of minerals, such as calcium, phosphorus and iron. Therefore, it provides a completely balanced diet.

A lot also depends on HOW we cook meat: the beneficial properties of any product are preserved only if it is baked or boiled, and fried meat will not bring any health benefits.

As for vegetables, these nutrient providers tend to contain minimal calories and are great for those looking to lose weight and decompress.

So it turns out that the “chicken breast with vegetables” dish is healthy in all respects.

How to make marinated chicken breast for future use

Buy several servings of chicken breast in advance. Take some time over the weekend to make some marinades. Mix the marinade in batches with the breast pieces in separate plastic bags and freeze. This way they are ready any day you want to cook them.

• Add chicken and marinade ingredients to bag.
• Remove as much air as possible from the bag and seal it.
• Toss the chicken in the bag until it is well coated with the marinade.
• Place the bags in the freezer to freeze.
• You can store it this way for up to 6 months.
• Before cooking, remove the chicken from the freezer in the morning before you go to work, it will defrost by the end of the day.

That's all! Simple and delicious in Italian style. Cook, good luck and bon appetit!

Chicken breast with vegetables

Are you looking for something to make for a quick and easy dinner or a filling lunch? Then you'll love this pan-fried chicken breast with vegetables. The recipes are prepared quite quickly and even a beginner can do it perfectly. The ingredients are colorful, flavorful and come together well in one dish. If you're not a big fan of carrots, replace them with a vegetable you love. It could be broccoli, potatoes, zucchini, eggplant. Rice, quinoa, creamy polenta or mashed potatoes are suitable as a side dish.

Ingredients:

• 400 gr. Chicken breast without skin;
• 200 gr. Champignons;
• 60 gr. Baby carrots;
• 150 gr. Cherry tomatoes;
• 1 onion;
• 30 gr. Flour;
• 250 ml. vegetable broth;
• Salt, pepper, fresh parsley.

Chicken breast with vegetables

Preparation:

• To ensure that the chicken breast with vegetables in a frying pan is well-fried according to the recipe, cut it in half and lightly pound it to a thickness of 2.5 cm.
• Place flour in a shallow bowl, add salt and pepper, mix well. Dip each chicken breast in flour and set aside.
• Peel and finely chop the onion.
• Use baby carrots whole or cut in half.
• Wash the mushrooms and cut into slices.
• Heat olive oil in a large skillet. Add chicken and cook until lightly browned, about 3 minutes per side.
• Remove chicken from pan and set aside.
• Add onions, carrots and mushrooms to the same pan. Fry for 4-5 minutes, then return the chicken to the pan and add enough broth to almost cover the chicken breast and vegetables. Recipes for this dish can be prepared in a frying pan without stewing if you like crispy crusts.
• Bring to a boil and leave to simmer for 15-20 minutes until the liquid has reduced and thickened.
• Add cherry tomatoes and simmer until soft.
• Serve the finished dish with chopped parsley sprinkled after cooking.

How to stew chicken with vegetables in Chinese

Many people love Chinese cuisine for its piquancy and originality, but such dishes can very easily be tasted not only in a restaurant, but also prepared in simple, home-based conditions.

Ingredients:

• 5 grams of sugar;
• bulb;
• 0.35 kilograms of chicken breast;
• 100 grams of red bell pepper;
• carrot;
• sweet green pepper – 0.2 kilograms;
• olive oil;
• 100 milliliters of soy sauce.

Cooking time: 35 minutes.

Calorie content per 100 grams: 120 kcal.

1. Cut the well-washed and dried meat into strips, fry it in olive oil until it changes its color to white and browns a little;
2. Cut carrots into rings, two types of peppers into strips, and onions into cubes;
3. Place the carrots in the frying pan, simmer for 3 minutes, add the onion, cook for the same amount of time, and pepper – fry for another 4 minutes, stirring all the time;
4. Combine sugar and soy sauce in a glass, pour into a frying pan and cook for 3 minutes.

This Chinese dish is very aromatic, light and best served with rice or rice noodles to fully enjoy its taste.

Cooking chicken in a glass jar with vegetables and spices

A liter container is suitable for the recipe. It must be taken without labels, chips or cracks. Set the temperature no higher than 180 °C.

Important! The jars are heated simultaneously with the oven, that is, they can only be placed in a cold oven. Take them out when they have cooled to at least 80 degrees, otherwise they may burst. Do not fill the jar to the top as the juice may leak out.

Ingredients

• chicken legs – 2 pcs.;
• large potatoes - 2 pcs.;
• tomato – 1 pc.;
• small sweet pepper – 1 pc.;
• green beans – 200 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• water – 50 ml
• vegetable oil – 20 ml;
• bay leaf – 2 pcs.;
• black peppercorns – 6 pcs.

Step-by-step preparation

1. Salt the chicken legs and place them in 2 jars, bone side up.
2. Peel the potatoes, cut into large strips, pour into jars around the meat, add 3 black peppercorns.
3. Onions, carrots, tomatoes, sweet bell peppers are cut into small pieces, beans are added to them, everything is lightly simmered over low heat in vegetable oil.
4. Now you need to put the vegetables in jars, add 25 ml of water to each, crush, stick in 1 bay leaf.
5. Cover the jars with foil, place in a cold oven, and turn on. Cook for 50-60 minutes at 180 degrees.