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Parmesan Chicken Wings

Parmesan Chicken Wings

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Food that is easily and quickly to prepare, nice to offer to guests or family for dinner, and which is tasty for both adults and children. The chicken should be simply seasoned using only salt and black pepper, cooked at high heat and finally sprinkled with grated parmesan, which is lightly browned in the oven.

Preparation time: 45 minutes
Level: Easy
Quantity: for four

Ingredients:
800 g of chicken wings
2-3 tablespoons cooking oil
50 g of finely grated parmesan
Black pepper and sea salt to taste

Preparation:

  1. Cover the baking sheet with baking paper, pour the chicken wings on it, pour 2-3 tablespoons of cooking oil on the chicken wings and mix. Season with sea salt and black pepper.
  2. Heat the oven to 250 degrees and cook the chicken wings for 30 minutes.
  3. Grate the Parmesan and sprinkle over each piece and cook the chicken wings for approximately another 5 minutes until the Parmesan is lightly browned.
  4. The result is chicken wings that are soft, juicy and have a nice cheese coating.
    Done!!
Chicken Yassa

Chicken Yassa

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Yassa is a spicy and flavorful food, including onions and usually chicken, fish, lamb, and goat meat. The food originated from Senegal. I tried to find as original and old French recipes as possible on how to make it but in the end, I still made my version of this dish. I have always been fascinated by African food. When I prepared some African dishes, I realized that they are delicious and give a completely different taste experience than what we are used to in Europe.

Preparation time: 24 hours marinating the chicken, 1.5 hours preparation
Level: Medium
Serves: four

Ingredients:
4-6 chicken thighs or four chicken legs
Marinade:
Freshly squeezed juice of 4 lemons
5 tablespoons of wine vinegar
3 tbsp dijon mustard
50 ml of peanut oil
1 teaspoon of ginger powder
1 tablespoon of chicken bouillon powder or one bouillon cube
1.5 teaspoons of sea salt
2 teaspoons of black pepper
1 habanero chili or 3-4 tablespoons of Habanero chili extract
6 medium garlic cloves finely chopped
8 larger onions cut in half and sliced
3 bay leaves
To prepare the chicken:
2-3 tablespoons of peanut oil
1 smaller can of green olives (optional)
Fresh parsley for garnish

Preparation:

  1. Peel the onions, cut them in half, and slice them into thin slices.
  2. Crush the garlic, and mix freshly squeezed lemon juice, mustard, wine vinegar, peanut oil, ginger powder, salt, black pepper, and stock powder in a bowl.
  3. Finely chop the habanero chili and add to the marinade or use habanero extract.
  4. Add onions and chicken pieces. Press the mixture with your hands to release the juice from the onions better. Use rubber gloves just in case, as the habanero is relatively sharp. Add bay leaves.
  5. Marinate the chicken overnight either in the refrigerator or at room temperature.
  6. The next day, heat oil in a heavy-bottomed pan, and remove the chicken pieces from the marinade so that too many onions do not come with it.
  7. Brown the chicken for about 5 minutes on each side and set aside to wait.
  8. Sift the onions out of the marinade and fry them in a chicken browning pan on medium heat until they become golden brown, add the chicken pieces and pour over the marinade.
  9. Turn the heat to low and simmer the chicken for about 1 hour until the chicken becomes completely soft.
  10. If desired, add green olives and simmer for another 10 minutes.
  11. Serve with basmati rice and garnish with a sprig of fresh parsley
    Ready!!
Lemon chicken

Lemon chicken

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For me, a chicken dish made from bone-in pieces is always tastier and juicier. One extremely simple and delicious dish is Lemon Chicken, in the preparation of which I used lemon slices, which are placed next to the chicken pieces during cooking and which give the chicken a light lemon flavor. The juice obtained from baked lemon is completely different and tastes better than fresh lemon juice, it is worth squeezing on the meat while eating. For seasoning, I used sea salt, black pepper, and a little of dry oregano. As with chicken dishes, the secret of juicy chicken is quick cooking at a high temperature. As a result, the skin of the chicken will be nicely golden and the meat will remain juicy and tasty.

Preparation time: 60 minutes
Level: Easy
Quantity: for four

Ingredients:
8 chicken drumsticks or half legs
2-3 tablespoons of olive oil
Sea salt and black pepper to taste
0.5 teaspoon of dried oregano
1 lemon, sliced

Preparation:

  1. Place the chicken pieces in a pan, pour over a couple of tablespoons of olive oil, and season with black pepper, sea salt, and dried oregano.
  2. Mix the chicken with the oil and seasonings well.
  3. Cut the lemon into thin slices, and add to the chicken.
  4. Bake at 250 degrees for 60 minutes. After every twenty minutes, turn the chicken pieces, then the chicken will be evenly crispy and tasty.
  5. Serve warm with baked potatoes or raw salad.
    Ready!!
Chicken fillet in honey-mustard marinade with apple-calvados sauce

Chicken fillet in honey-mustard marinade with apple-calvados sauce

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Chicken fillet goes well with all kinds of sweet sides. I prepared a juicy baked chicken fillet, brushed with a honey-mustard marinade during cooking and served with a fresh apple-calvados sauce. Aromatic and slightly spicy chili was ideally suited to the food.

Preparation time: 45 minutes
Level: Easy
Quantity: for two

Ingredients:
Two chicken fillets
1 tbsp dijon mustard
1 tablespoon of liquid honey
2 apples
50 g of brown sugar
Cooking oil for browning chicken
Black pepper and sea salt to taste

To serve, raw salad and fresh chili slices.
The honey-mustard mixture left over from cooking the chicken is very good as an additional sauce

Preparation:

  1. Pour a small splash of cooking oil into a thick bottom pan, heat to a higher than medium temperature and brown the chicken fillet for about 3 minutes until it is nicely browned on all sides.
  2. Season the chicken fillet with salt and pepper. Mix the honey and mustard together and brush the chicken fillets with this mixture.
  3. Heat the oven to 200 degrees C and cook the chicken fillets in the oven for 30 minutes.
  4. While the chicken fillet is cooking, peel the apples and cut into the pieces of suitable size, pour the apple pieces into the pan, add sugar, season lightly with black pepper and salt and heat to medium heat. The sugar caramelizes, the apple begin to release juice. Stir the sauce from time to time until the liquid has reduced and the apple pieces have become soft. Add 3 tablespoons of calvados and simmer for another 2-3 minutes, stirring, until the alcohol evaporates.
  5. Cut the chicken fillet into slices, place on a plate and top with the apple-calvados sauce, serve with a raw salad and cut some chili wheels. It is also suitable to add the mustard-honey sauce left over from cooking the chicken to the salad.
    Ready!!
Pardi confit (confit de canard)

Pardi confit (confit de canard)

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A classic French dish originated in the Gascony region and spread throughout France and the world. Originally, this food was made from a whole duck, but nowadays it is common to make it using only duck legs. It is a very unique way toprepare the meat. The meat is marinated with salt and herbs overnight or up to 36 hours at +4 degrees C and then cooked completely covered with the duck fat at very low temperature for about 8 hours. Cooking in fat makes the meat really soft, tender and it remains very juicy. Fat also allows the meat to be preserved. When prepared in this way, the meatcan be preserved in the congealed fat for months and even years. Before serving the confit, the fat is melted, the duck legs are lifted out, dried from the excess fat and grilled until golden brown and served with your favorite toppings.
Making this dish takes a big undertaking, but trust me, the result is worth the effort.

Preparation time: 1 day marinating the duck legs, 8 hours cooking, 35-45 minutes browning the meat
Level: Medium
Serves: four

Ingredients:
Four duck legs
800 g of duck fat
3 tbsp of sea salt
Small bunch of the thyme, if desired you can also add other herbs such as sage, rosemary and oregano
6 cloves of garlic crushed
1 medium onion sliced
1 teaspoon black peppercorns
3 bay leaves

Preparation:

  1. Chop the onion and crush the garlic, rub the duck leg with a mixture of sea salt, garlic and thyme, place in a bowl with the onion and thyme. Marinate for 24 hours
  2. Melt the duck fat, pour it into a thick-bottomed pot, wipe the duck legs clean of herbs and peppercorns and place them in the pot so that the legs are completely covered with fat.
  3. Bake in the oven at 100 degrees C for about 8 hours.
  4. Meat can be stored in this fat for quite a long time. I still kept it at +4 degrees C, but nothing happens to the meat even at room temperature.
  5. Before final cooking, melt the fat, carefully remove the legs, the meat is very soft and can fall apart easily.
  6. Drain the meat dry of excess fat, place the pieces of meat on the oven rack, put a baking tray under the rack to catch the fat, and cook on the grill for 35-45 minutes or until the legs are nicely browned and the skin is crispy.
  7. Serve with your favorite side dish, raw salad, oven casseroles, roasted vegetables.
    Done!!
Honey glazed chicken fillet with goat cheese filling

Honey glazed chicken fillet with goat cheese filling

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Reminiscent of Mediterranean flavors, a light and simple, quick-to-cook dish that is very tasty and is not a shame to offer alto to a guest. Goat cheese that should be used should have a soft texture.

Preparation time: 35-40 minutes
Level: Easy
Serves: two

Ingredients:
Two chicken fillets, about 500 g
100 g of easy-to-crumble, soft goat cheese
A small pinch of chopped thyme
Black pepper and sea salt to taste
25 g of liquid honey for brushing the meat
1 tbsp cooking oil for browning the chicken

Preparation:

  1. Insert a narrow-bladed knife into the chicken fillet from the thickest part of the fillet and widen the resulting opening to create a pocket in such a way that the top layer of the fillet is not cut through.
  2. Mix goat cheese with chopped thyme and stuff half of the cheese into the pocket of the chicken fillet, do the same with the other fillet.
  3. Close the opening with a wooden match so that the cheese does not flow out a lot during baking.
  4. Season the chicken fillets with salt and black pepper, pour oil into the pan, and brown the fillets over medium-high heat.
  5. After browning, brush the chicken fillets with honey and place them in the oven at 250 degrees to cook for 20 minutes.
  6. In between during the cooking, brush the fillets with honey a few more times.
  7. Serve with your favorite vegetable or salad.
    Ready!!
Yakitori

Yakitori

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I always feel uncomfordable preparing Japanese food. I decided to start with something simple that doesn’t require too much precision and special skills from the food preparer. Yakitori (焼き鳥) means bird on a skewer in Japanese. This food can be prepared both on the grill or in the pan. This cooking technique usually involves two-step cooking process, first simmering on medium heat and then caramelizing on low heat. A mixture of mirin, soy sauce and sugar can be used for caramelizing, but Teryaki sauce is also ideal fot that. The browned meat is cooked on low heat in a small amount of Teryaki sauce until the sauce sticks to the meat. It is important not to let the meat burn during caramelization.
Japanese spice mix Shichi-mi tōgarashi which is a mixture of 7 different spices, called Shichi-mi tōgarashi, is perfect got Yakitori. You can make Shichi-mi tōgarashi yourself but it is also available in Japanese spice stores. For seasoning just salt and pepper works also well.
Percect foor to serve it for guests.

Preparation time: 30 min
Level: Medium
Serves: two

Ingredients:
500 g chicken fillet, cut into 2.5 cm pieces.
4-5 stalks of green onions, of which only the white part should be used
50 ml Teriyaki sauce
Bamboo sticks cut short
3-4 tablespoons cooking oil for frying
Salt and pepper or shichimi togarashi 7 spice mixture for seasoning
Optional, shake over with sesame seeds

Preparation:

  1. Cut the chicken fillet into 2.5 cm pieces and the white part of the green onion into pieces about 3 to 4 cm long. Season with salt and pepper or a mixture of 7 spices.
  2. Put the meat and onion alternately onto the bamboo skewers, 3-4 pieces of meat and onion per skewer
  3. Heat 3-4 tablespoons of oil in a pan and fry the meat on medium heat. When the meat starts to brown, cover the pan with a lid and simmer for about 4-5 minutes until the meat is tender.
  4. Pour the Teriyaki sauce into the pan and turn the skewers in the sauce until it starts to evaporate, thicken, caramelize, and stick to the chicken pieces.
  5. Place the skewers on a plate and serve hot immediately.
    Ready!!
Chicken Kyiv

Chicken Kyiv

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A food originally inspired by French cuisine, which is believed to have spread among the aristocrats of the Russian Empire in the 18th century. Some food historians think that it was made among the merchants of St. Petersburg in their club. This food got the name Chicken Kyiv (котлета по-київськи) in the restaurant of the Continental Hotel in Kyiv at the beginning of the 20th century, where it was a signature dish of the restaurant. In any case, the name of this dish is associated with the capital of Ukraine, and I think it is appropriate to prepare it for the Independence Day of Ukraine on August 24, 2022.
It is a crispy, soft and delicious piece of chicken fillet, which is filled with delicious herbs and melted butter, breaded in breadcrumbs, deep-fried in cooking oil, and additionally cooked in an oven. It is not the easiest food to prepare, but when prepared at home it is very tasty and worth the time spent for cooking.

Preparation time: Baking 1 hour
Level: more complicated than average
Serves: four

Ingredients:
150g room temperature butter
A handful of dill and parsley, very finely chopped
2 medium garlic cloves
4 chicken fillets
Flour and breadcrumbs for breading
200 ml cooking oil for frying
2 eggs for breading

Preparation:

  1. Chop finely garlic, dill, and parsley and mix evenly with room temperature butter. Also, season the butter with sea salt and pepper. Shape the butter into four equal size pieces, about 6-7 cm long, wrap in film or paper and put in the refrigerator, where it will ideally turn firm overnight.
  2. I made Chicken Kyiv like this. I cut a deep hole in the thicker part of the fillet with a knife with a narrow blade and carefully widened the opening inside the fillet with the knife, without cutting through the surface of the meat.
  3. Push a piece of seasoned butter into the fillet far from the hole in the meat. Seal the hole with the egg and flour mixture so that it sticks.
  4. Wrap the cutlet in a plastic wrapper and place at +4 degrees C for about 1 hour.
  5. Heat vegetable oil in a pan, take the ready-made Chicken Kyiv out of the fridge, first roll in flour, then in egg, and finally in breadcrumbs. Pat the breadcrumbs firmly onto the chicken.
  6. Fry the Chicken Kyiv until golden brown on all sides and then place in the oven pan, heat the oven to 200 degrees, and cook additionally for about 20 minutes until the meat is cooked inside. The internal temperature of the cutlet should be 65 degrees C.
  7. Serve Chicken Kyiv hot with a salad or 9 mashed potatoes or any side dish you like.
    Слава Україний!
Chicken fricassee

Chicken fricassee

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Food whose name comes from the French, but whose first mention can be found in English cookbooks in the 14th century. We can consider the origin of this food to be both great food culture countries. According to different sources, similar foods seem to have a cosmopolitan spread to different cultures. It is a food made using meat browning, mostly with butter, then stewed in broth, often white wine and cream are added. One of the most common variants of fricassee is made with white mushrooms. Chicken meat can be used to make fricassee, also veal and rabbit meat are suitable.

Preparation time: 20 min preparation, 45 min baking
Level: Average
Serves: four
 
Ingredients:
Four backs of chicken
Four chicken legs
400 g whole small mushrooms. If the mushrooms are large, they can be sliced
50 g butter for browning
100 ml of white wine
100 ml heavy cream
150 ml of water or broth
1 Large Onion chopped
3-4 cloves of garlic finely chopped
2 bay leaves
Fresh or dried thyme to taste
To taste Salt and black pepper
0.5 teaspoon flour to thicken the sauce
Herbs to serve

Preparation:
1. Heat butter in a thick-bottomed pan and brown the chicken pieces on each side for a few minutes until nice and brown.
2. Set the chicken pieces aside and using the same pan fry the onion and garlic until golden. Add the mushrooms and fry them with the onion and garlic for a few minutes.
3. Pour wine, broth, or water into the pan and scrape off the browning layer left on the bottom of the pan with a spoon. Add bay leaves and thyme to the sauce. Season with salt and pepper.
4. Add chicken to the pan and simmer under the lid for 10-15 minutes over medium heat.
5. Remove the lid from the pan and simmer the chicken, turning the pieces from time to time for about 30-40 minutes until the chicken is tender.
6. Place the chicken pieces on a plate and add the flour and heavy cream dissolved in a little water to the sauce in the pan. Stir and cook the sauce on low heat for a few minutes until the sauce becomes slightly thicker.
7. Put the chicken pieces back in the sauce.
Sprinkle with chopped parsley or other pleasant herbs for serving.
Serve hot with baked potatoes or vegetables or salad.
Ready!!!
Cordon bleu

Cordon bleu

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Once upon a time, the name cordon bleu referred to a wide blue ribbon worn by members of the Knights of the order of de Saint-Esprit. Today, this name is used by several high-level cooking schools.
However, food is also known by this name to mean meat that is wrapped around cheese or stuffed with cheese. Often the filling is also ham. The meat that is prepared for this food can be various, veal, pork fillet, chicken fillet is also very common.
I made this food from a chicken fillet, used two types of cheese, and rolled the meat with the filling to get a more interesting shape to the food.
The beginning of this food dates back to the 1940s and probably originated in Switzerland. This food became more widely known in the 1960s.

Preparation time: 20 min preparation, 45 min baking
Level: Average
Quantity: for four

Ingredients:
Four chicken fillets, cut with butterflies
8 slices of Dutch-type cheese
8 slices of mozzarella or Swiss-type cheese
8 slices of ham
Salt and black pepper for seasoning
4 teaspoons Dijon mustard
for breading flour
for breadcrumbs (I used Panko breadcrumbs)
For breading 3 eggs
Frying 50 ml of cooking oil

Preparation:
1. Cut the chicken fillet in half with the butterfly cut so that the halves remain together. Spread the fillet from the cling film on a tray, cover it with another sheet of cling film, and beat gently wide and thin.
2. Grease the chicken fillet with Dijon mustard and season with black pepper and salt. Place two slices of cheese on the fillet, and two slices of ham on them, and cover the ham slices with two other slices of cheese of another type.
3. Roll the chicken fillet tightly, try to close the ends of the roll so that the filling stays inside the roll. Wrap the roll tightly in cling film and place at a +4 degrees C for about 30 minutes or more. The roll can also be prepared the day before and baked later.
4. Beat 3 eggs as you make an omelet, and pour flour and breadcrumbs on separate plates.
5, Heat cooking oil to a higher than average heat, roll the cordon bleu in an egg, then in flour, again in an egg and finally in breadcrumbs. The use of Panko breadcrumbs creates a particularly pleasant and crunchy coating.
6. Brown the roll on all sides, including the ends, until golden brown and place in the baking tin.
7. Bake the rolls at 200 degrees C for 30 minutes in the oven. Let it rest for a 5-10 miutes before cut it for serving
Serve with bechamel sauce and, for example, baked potatoes.
Done !!!

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