20 recipes from chicken - we cook deliciously!

Among the many modern chicken recipes, every chef will find something to his taste. Soups, salads, snacks, hot dishes and even pastries are prepared on the basis of poultry meat. In their culinary experiments, you can use various parts of the carcass or the whole chicken.

Whole baked chicken

Ingredients:

• about 1.2 kg chicken carcass;
• fresh garlic in large quantities;
• olive oil;
• coarse sea salt;
• a pair of fresh sage, thyme and rosemary leaves.

Cooking:

1. Kill all herbs and peeled garlic with a blender. Pour sea salt to taste in the same mass.
2. Put the prepared (washed and dried) carcass into a mold, grease with oil and grate with a blender mass.
3. Send the bird to bake at 200 - 210 ° C.

Cook the chicken in the oven under these conditions for 35 minutes on each side.

Chakhokhbili step by step recipe

Ingredients per kilo of chicken legs:

• 3 juicy tomatoes;
• 3 large onions;
• along a bunch of cilantro and dill;
• granulated garlic and suneli hops;
• 1 tsp adjika (seasoning);
• coarse salt;
• 3 tbsp. l any vegetable oil.

Cooking:

1. First, in a cauldron, fry only onion in oil, and then put chicken on it and continue frying until half-finished meat.
2. Add mashed tomatoes without skin, salt and stew for a quarter of an hour under the lid.
3. Add spices and continue stewing for another 6 - 7 minutes.
4. After sending granulated garlic and chopped herbs to the cauldron, cook the chicken chakhokhbili on low heat for another 5 minutes.

Serve a treat with any dry side dish.

Pilaf with poultry

Ingredients:

• 420 g of quality long rice;
• 2 large chicken legs;
• 2 pcs. carrots;
• 1 onion head;
• ½ head of garlic;
• coarse salt;
• 1 pinch of zira seeds;
• vegetable oil.

Cooking:

1. Pour rice with very hot water and set aside.
2. Chop the legs, cut the carrots into large strips, and the onions into small half rings.
3. In a deep cast-iron skillet in a well-heated fat, fry the onions until golden brown. Add meat to it, salt and fry for 5 - 6 minutes.
4. Put the carrots and cook for the same amount of time. Stir the ingredients.
5. Spread rice without liquid on top. Sprinkle it with seeds of zira and pour 2 tbsp. fresh water.
6. After 15 minutes of cooking, make holes in the cereal and put peeled garlic cloves into them.
7. Cook the dish for another quarter hour. If the cereal starts to burn, add a small amount of water into the holes with garlic.

Leave the chicken pilaf ready to brew a little under the lid and serve with fresh vegetables for dinner.

Chicken and mushroom julienne

Ingredients:

• 350 g of mushrooms (best of all, fresh champignons) and chicken fillet;
• 2 onion heads;
• 1 full glass of oily sour cream;
• 2.5 tbsp. l sifted flour;
• 60 g butter;
• a large piece of hard cheese;
• salt.

Cooking:

1. Peel the mushrooms, cut into slices, fry and put on a colander to make the glass oil.
2. In the remaining fat, cook small pieces of chicken, but do not bring to a crust. To salt.
3. In the same bowl, fry the onions until golden.
4. For the sauce, combine the remaining ingredients except the cheese. Oil should be taken softened.
5. Put in the pan all the prepared foods, pour the sauce and simmer until it thickens.
6. Spread the mixture over the cocotte and pour a large amount of grated cheese.

Send the julienne with mushrooms and chicken to the oven for a quarter of an hour.

Similarly, you can cook julienne in burger buns. Frying in the oven to a delicious crust, they perfectly serve as cocotte makers.

How to deliciously fry in a pan?

Ingredients:

• 2 kg of chicken;
• salt;
• 1/3 Art. flour;
• favorite seasonings;
• 3 tbsp. l olive oil;
• dried garlic;
• 1 tbsp. chopped onions;
• 2 tbsp. sliced ​​sweet bell peppers;
• 3 tbsp. chopped cubes of tomatoes;
• 2/3 Art. dry red wine;
• 1/3 Art. juice from tomatoes;
• 2 tbsp. grated cheese;
• fresh parsley.

Cooking:

1. Chop chicken into small pieces, which immediately send to a container with flour, salt and spices. Shake the container so that the meat is evenly coated with dry ingredients.
2. Heat any oil and fry pieces of poultry on it until golden and ready.
3. Pour all the vegetables into a separate pan. After a couple of minutes of frying, add juice, wine, chopped parsley and salt to them. Quench under a closed lid for a quarter of an hour.
4. Pour cheese, dry garlic and hold the container on fire until the latter has completely melted.

Fried chicken cooked in a frying pan put portionwise on plates and generously pour the original red sauce.

Classic Boiled Breast Caesar

Ingredients for 200 grams of boiled chicken:

• 2 tsp soy sauce;
• a bunch of romaine lettuce;
• 8 - 9 pcs. Cherry
• grams of 100 "Dutch" cheese;
• ½ tbsp homemade mayonnaise;
• 2 handfuls of white garlic crackers;
• 6 boiled quail eggs;
• salt and pepper.

Cooking:

1. Cover serving plate with lettuce, just torn hands.
2. Spread medium-sized pieces of cooled boiled chicken on top.
3. Distribute halves of cherry, round boiled quail eggs and thin plates of cheese.
4. Pour the appetizer with mayonnaise mixed with salt, pepper and soy sauce.

Garnish the cooked boiled breast salad with garlic croutons.

Hearty Pea Soup

Ingredients:

• 1.5 tbsp. chopped dry peas;
• 350 g of any parts of chicken carcass;
• 2 potatoes;
• 1 carrot;
• ½ tsp turmeric
• salt.

Pre-washed peas should be poured with warm water for several hours. To reduce the cooking time without increasing the soaking time, you can add a teaspoon of soda to it.

Cooking:

1. Peas with chicken send cook for 60 - 70 minutes. Periodically remove foam from the surface of the liquid.
2. From onions and carrots to cook frying in any oil. Add turmeric to it.
3. Cut the potatoes into small cubes.
4. When the peas are cooked, put the frying in the pan and send the chopped root vegetables there. Add salt.
5. Cook soup until soft potatoes.

Pour soup into plates and serve with dried herbs.

Homemade Chicken Jelly

Ingredients per pound of chicken (wings, legs):

• 1 tbsp. l high-quality instant gelatin;
• 2 to 4 cloves of garlic;
• 2 pcs. carrots;
• salt and pepper.

Cooking:

1. Bring chicken to a boil, drain and add fresh. Salt and cook meat on low heat for a quarter of an hour.
2. Add the peeled carrots and continue to simmer the broth for another 25 minutes.
3. Remove thicken, cool. Strain the broth. Use 60 ml to dissolve gelatin.
4. Cut the carrot into small curly slices and lay in a shape suitable for the aspic. There also send fibers of meat taken from the stones.
5. Mix the broth with crushed garlic, salt and pepper to taste. Pour the heated gelatin into it and stir the components until the grains dissolve. Re-filter if necessary. It is undesirable to leave the garlic in the finished jelly, since having insisted, it will give the finished dish an aroma that not everyone likes.
6. Pour meat with carrot into the prepared broth.

Serve chicken jellied with mild horseradish and fresh rye bread.

Cream stewed chicken

Ingredients for a kilo of chicken:

• 1.5 tbsp. l sifted flour and as much fat cream;
• 2 pinches of French aromatic herbs;
• 2 tbsp. l butter;
• 1 tbsp. l olive oil;
• 1 pinch of sugar and coarse salt to taste.

Cooking:

1. Cut the fillet into medium slices and each breaded in a mixture of flour and French aromatic herbs.
2. Fry the meat in a mixture of two oils until cooked.
3. Pour in heavy cream, add salt and sugar.

Stew the dish until chicken is fully cooked. Pieces should be tender enough to easily break even with a fork.

Cooking in Teriyaki Sauce

Ingredients for 300 grams of chicken:

• 2/3 Art. Teriyaki sauce;
• ½ chili pod (optional);
• 1 small carrot;
• ½ yellow bell pepper;
• 1 pinch of sesame;
• refined oil.

Cooking:

1. Cut the meat into long, thick slices and place in a common plate with finely chopped chili. Hot peppers need to be cut very finely and you must definitely clean all the seeds from it!
2. Pour the ingredients in the sauce and leave it to cool for 35 minutes.
3. In heated refined oil, fry large straws of carrots and pepper until soft. Then send pickled chicken to them.
4. Fry the pieces of meat until golden brown, pour the remaining marinade into the pan and cook the mixture until the sauce thickens.

When serving, sprinkle the dish with sesame seeds.

Chicken fricassee - classic recipe

Ingredients for 300 grams of chicken:

• up to 200 grams of champignons (fresh);
• 35 g butter;
• ½ tbsp cream of medium fat content;
• 1.5 tbsp. l sifted first-class flour;
• 1 tbsp. l freshly squeezed lime juice;
• 2 pinches of nutmeg;
• half a glass of chicken stock;
• salt;
• 1 egg yolk.

Cooking:

1. Fry medium-sized pieces of poultry fillet in melted butter. They should be white from all sides.
2. Sprinkle the meat with citrus juice, add the plate of mushrooms, salt, nutmeg and flour.
3. Pour half the cream and the whole chicken broth into the resulting composition.
4. Simmer the components under a closed lid for a quarter of an hour until the sauce thickens.
5. Beat the remaining cream slightly with the yolk.
6. Send the resulting dressing to an almost ready dish.Bring it to a boil, reduce heat and simmer for 5-6 minutes under a tightly closed lid.

Try refreshments and add salt if necessary.

Kurnik - quick pastry

Ingredient per pound of chicken:

• a glass of kefir;
• 2/3 packs of butter;
• ½ tsp salt and as much soda;
• 2 tbsp. flour;
• 2 medium onion heads;
• 4 potatoes;
• salt and pepper;
• 1 egg yolk;
• 1 tbsp. l boiled water.

Cooking:

1. Mix cold kefir with soda and salt, add melted and cooled oil.
2. Introduce the flour in small portions and knead the dough pleasant to the touch. Put it in a bag and in the cold.
3. In a common plate, mix small onion cubes, pieces of chicken and thin plates of potatoes. Add salt and pepper.
4. Knead most of the dough and put it in a round shape, making high sides.
5. Lay the mixture of chicken, potatoes and onions on the base, evenly distribute. Spread pieces of butter over the filling.
6. Roll out the remaining dough into a very thin circle with a hole in the middle and cover it with a pie.
7. Lubricate the surface with a mixture of yolk and water.

Bake the dish for 50 - 55 minutes at 180 ° C.

When deciding what to cook from chicken for breakfast or as a snack, it is worthwhile first of all to pay attention to this recipe. The kurnik, cut into pieces, is very convenient to take with you. And he is hearty and tasty even when cold.

With the addition of potatoes in the oven

Ingredients for 600 - 700 grams of chicken:

• a kilo of potatoes;
• 2 tsp spices to taste;
• fine salt;
• 5 tbsp. l butter;
• 4 tbsp. l vegetable oil;
• 1 tbsp. boiled water;
• garlic and fresh herbs to taste.

Cooking:

1. Cover the baking sheet with foil greased with a small amount of any fat. Lay out neat potato wedges on top, sprinkle them with salt and selected spices, pour with vegetable oil.
2. Rub the chicken with salt, seasoning and spread on potatoes.
3. Spread small pieces of butter on top.
4. Bake the dish for half an hour at 185 ° C.
5. Pour in water and continue cooking under the same conditions for another half hour.
6. Add chopped garlic and chopped herbs. Stir and bake the treat for another quarter hour.

Serve the dish hot for dinner.

Shawarma at home

Ingredients:

• 3 thin pita bread;
• 1 chicken breast;
• 3 medium cucumbers;
• 3 large tomatoes;
• 1 onion;
• salt;
• ½ a small fork of white cabbage;
• 200 g of Korean carrots and Russian cheese;
• classic mayonnaise, ketchup and curry sauce.

Cooking:

1. Boil chicken and cut into medium slices. You can also fry them until golden brown.
2. Chop the cabbage into thin strips, sprinkle with salt and knead well.
3. Wash, dry and chop the cucumbers, onions and tomatoes.
4. Squeeze Korean carrots from excess liquid, grate the cheese coarsely.
5. Prepare a sauce of classic mayonnaise and ketchup in equal quantities. Salt it to taste and add curry.
6. Spread a portion of the mixture with pita bread and top, away from the edge, put meat and vegetables.
7. Pour them with the remaining dressing and sprinkle with grated cheese. Wrap the ends of the pita bread so that the filling does not fall out, and then gently twist the base into a roll.

Before taking the sample, it is worth heating the shawarma in the microwave to melt the cheese, or even fry it in a dry frying pan until crisp.

Tender Chicken and Pineapple Salad

Ingredients for 200 grams of boiled chicken:

• as much canned pineapple without syrup;
• 2 boiled eggs;
• 100 g of "Dutch" cheese;
• 100 g of walnut kernels;
• light mayonnaise;
• salt.

Cooking:

1. Cut pre-cooked meat and eggs into miniature cubes. Finely rub the cheese. Chopped canned fruits without syrup in small pieces.
2. Pour nuts into a frying pan without oil, dry for a couple of minutes and chop finely.
3. Lay out layers of salad: chicken - pineapple - eggs - cheese - nuts.
4. Spread products to taste with salted light mayonnaise.

Before serving, give the guests a good snack in the cold.

Oven grilled chicken

Ingredients:

• large chicken carcass (weighing 1.7 - 2 kg);
• 1 tbsp. l sea ​​salt;
• 1 tsp with a hill of sweet paprika;
• 2 tbsp. l classic mayonnaise;
• 1 tbsp. l mild mustard;
• 3 tbsp. l any vegetable oil;
• a mixture of peppers.

Cooking:

1. Grate the washed and dried carcass of the bird with a mixture of salt and pepper. It is necessary to process the chicken both outside and inside.
2. In a separate bowl, mix mustard with classic mayonnaise and cover it with bird. Leave the chicken in this form for at least 1 hour.
3. Place prepared carcass on skewer. Bake for 12 minutes at 230 ° C.
4. Lower the temperature to 200 ° C and cook the bird for another 45 minutes.
5. About 10 minutes before being ready, grease the carcass with a mixture of oil and paprika.

The last step in the preparation of grilled chicken in the oven will make it rosy and crispy.

Slow-cooked thigh fillet

Ingredients:

• 6 pcs large chicken thighs;
• 3 to 6 garlic cloves;
• salt;
• a mixture of favorite spices for poultry.

Cooking:

1. Rinse the bird's hips with water and pat dry with paper towels. Cut fillets from them, salt the meat and season with spices.
2. Put it in the oiled bowl of the “smart pot” and send thin plates of garlic to it.
3. Close the lid of the appliance and activate the baking mode for 40 minutes.
4. From time to time, open the lid of the device and stir the ingredients.

To make the dish more dietary, in the process of baking, you can add water or vegetable broth to the container without oiling the bowl.

Serve the finished dish with mashed potatoes or another suitable side dish.

Wings in Honey Soy Sauce

Ingredients per pound of chicken wings:

• 1 tbsp. l natural liquid honey;
• 2 to 4 garlic cloves;
• sunflower oil;
• 3 tbsp. l soy sauce;
• salt and freshly ground black pepper.

Cooking:

1. To prepare the marinade, mix soy sauce with honey and sunflower oil. If the beekeeping product is very thickened, first you need to hold it a little in a water bath.
2. Add fresh garlic to the marinade and let through the press. Its exact amount must be determined according to your own taste.
3. Divide each wing into three parts. Thin, without meat, discard, and put the remaining ones in a bowl and pour over the marinade. Pour pepper, mix and leave the meat in this form for at least 2 to 3 hours. But it's better to marinate it all night. In addition, salt should be added only if it is not enough in soy sauce.
4. Put the prepared workpieces in a refractory form and pour the remains of soya marinade.
5. Send the container to a hot oven and bake for 35 - 40 minutes at 180 ° C.

The readiness of the treats can be determined by the bright color of the crust of the wings. Serve them well with ketchup and other suitable sauces.

Thin crust pizza with mushrooms and chicken

Ingredients:

• 410 g of first-class flour;
• 3 tbsp. l olive oil;
• 2 tsp dry instant yeast;
• ½ tsp salts;
• 1 full glass of boiled water;
• 1 tbsp. tomato sauce;
• 400 g of boiled chicken fillet;
• 220 g of fresh champignons;
• 400 g of semi-hard cheese;
• 1 tsp granulated sugar;
• oregano.

Cooking:

1. Pour olive oil into warm water, add instant yeast and small salt.
2. Slowly add flour and knead the dough until elastic. Leave it on the table under a towel for 55 - 65 minutes.
3. Cut chicken into medium slices. Peel and chop mushrooms with plates. Grate the cheese coarsely or cut into slices.
4. Thinly roll out the dough and place it on a baking sheet covered with slightly oiled parchment. Lubricate the workpiece with tomato sauce (pre-salt it and add sugar) and sprinkle oregano.
5. Spread meat pieces, mushroom plates and grated or chopped cheese on top.
6. Send the future pizza to the oven for a quarter of an hour at 230 ° C.

Oven in a jar of chicken

Ingredients 600 - 700 g of thigh or breast fillet:

• 1 large carrot;
• 1 red onion;
• 1.5 tsp salts;
• 1 tsp mustard powder;
• 3 fresh tomatoes;
• 1 pod of sweet pepper;
• 2 - 3 cloves of garlic;
• 1 large pinch of dried Provence herbs.

Cooking:

1. Put all the meat in a deep bowl, add crushed garlic and Provence herbs to it, add salt and mustard. Shuffle the components. Leave the chicken in this form for 40 minutes at room temperature.
2. Rinse all vegetables, peel and chop finely. Remove peel from tomato. Stir the vegetable slices, sprinkle with salt and any spices can be added.
3. First, put half the vegetables in a clean, dry three-liter jar, and chicken on top. Cover the meat with the remaining vegetable mixture. Water or broth need not be added.
4. Cover the neck with foil and make several holes in it with a toothpick.
5. Bake the treat for 100 minutes at 170 ° C.

Leave the finished dish to cool in the oven for another half hour.

If you continue to experiment with traditional recipes from poultry, you should also try chicken beshbarmak, pies with chicken, original soups based on it, etc. Remember that the most dietary treats are obtained from breast fillets. Especially if they are steamed, baked or boiled.