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chicken

Roasted chicken with mushrooms in a white wine sauce with mint asparagus

Roasted chicken with mushrooms in a white wine sauce with mint asparagus

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A light and simple dish. Chicken seasoned with fresh thyme, mushrooms, and asparagus seasoned with fresh mint in a dry white wine sauce adds up to a pleasant taste experience. Cook the chicken quickly on very high heat, so it browns nicely and doesn’t become dry.

Preparation time: about 45 minutes to 1 hour
Level: Easy
Serves: for two

Ingredients:
Four backless chicken thighs
8-10 fresh asparagus
About 200 g of champignons
75 ml of dry white wine
Finely chop a bunch of fresh thyme
Finely chop a bunch of mint leaves
Sea salt and black pepper to taste
2-3 tbsp olive oil for frying
1 tablespoon of soy sauce for browning the mushrooms

Preparation:

  1. Season the chicken pieces with salt and pepper and place them in a roasting pan
  2. Set the oven temperature to a maximum, of 250 to 300 degrees and place the pan with the chicken in the oven. When the oven temperature has reached the maximum, wait about 10 minutes and start frying the mushrooms.
  3. Fry the champignons in a separate pan, do not put them in the oven together with the chicken, as they will dry out, shrink and not be tasty.
  4. Pour the mushrooms into a hot pan with a few tablespoons of oil and fry for about 5 minutes, then add 1 tablespoon of soy sauce and stir until the sauce evaporates and the mushrooms are nicely browned.
  5. Add 75 ml of white wine to the mushrooms, let it boil, and pour over the chicken pieces. Let the channel and mushrooms simmer in the white wine sauce for about 15 minutes, keeping the oven still on high heat.
  6. At the same time, prepare the asparagus, to do this, cut off the thickest parts of the stem, about 5-7 cm, and place the asparagus in a hot pan with olive oil. Fry for about 5 minutes, stirring occasionally. Finely chop the mint leaves and when the asparagus is ready, turn off the oven and sprinkle the chopped mint over the asparagus.
  7. Serve immediately, and garnish the food with a sprig of thyme.
    Ready!!
Simple Mexican tacos

Simple Mexican tacos

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Tacos are the heart of Mexican cuisine. Historically, it is said that thin cornbread filled with fish was offered to the staff of Hernán Cortés when the conquistadors arrived in the territories of present-day Mexico, at least this is what the historian Bernal Díaz del Castillo, who was a soldier in the expedition of the conquistadors to the territories of Mexico, writes.
A taco is a thin cornbread or corn-wheat bread wrapped around a filling and usually eaten with the hand. Tacos can be filled with various meats, vegetables, fish, cheese, etc. I made two types of tacos using wheat flour and blue corn flour tortillas available at the store. As a filling, I used oven-baked manatee fillet and roasted shrimp, which I seasoned with Mexican adobo seasoning. In addition, I used a not-very-spicy chili sauce and a mint coriander sauce. I used cherry tomatoes, avocado, cucumber, and herbs in addition to the meat and shrimp.

Preparation time: about 1-hour preparation, 20-30 min preparation
Level: Easy
Serves: four

Ingredients:
12 small wheat tortillas and 12 small corn tortillas
400 g chicken fillet cut in half
400 g of tiger prawns
A handful of cherry tomatoes, cut in half
250 g of fresh cucumber, sliced
2-3 avocados, sliced
2 medium peppers
3-4 tbsp Taco seasoning or Mexican adobo seasoning mix
A handful of chopped fresh coriander, parsley, and, if desired, dill
Favorite sauces, I used Mexican chili sauce and cilantro-peppermint sauce, and sour cream.
Sea salt for seasoning
A few tablespoons of cooking oil for frying
2-3 limes

Preparation:

  1. Prepare the chicken. Cut the chicken fillet into thirds lengthwise, and brown. The chicken will be much juicier if it is prepared after browning in the oven at 200 degrees C for about 10 minutes, but frying in a pan is also suitable.
  2. When the chicken is ready, cut the meat into pieces suitable for the tacos, pour into a bowl, add the taco seasoning mixture, and mix.
  3. Brown the shrimp in a small amount of cooking oil for a few minutes, pour into a bowl, and season with the taco seasoning mixture.
  4. Brown the tortilla plates in a dry pan. Heat the pan, place the tortilla plate on the pan, and fry for about a minute on each side until the tortilla plates are slightly browned. Fold the tortilla plates twice, then it’s nice to put the filling between them, but you can also put it on a plate to cool slightly.
  5. Cut the cherry tomatoes into suitable pieces, slice the cucumber, peppers, and avocados, and chop the herbs.
  6. Assemble the tacos, place chicken or shrimp on the tortilla, add tomatoes, cucumber, avocado, peppers, and herbs, add sauce if desired, squeeze fresh lime juice, and serve immediately.
    You can put any other components in the taco filling, cheese, black beans, corn, etc.
    Ready!!
Chicken cacciatore

Chicken cacciatore

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Cacciatore means hunter in Italian and dished that type are simple, rustic, prepared using various meats or sausages and tomatoes, mushrooms, onions, garlic, various herbs, and often red wine. This food is often referred to as Italian farmhouse food. The most popular cacciatores in Italy are made from chicken, but also rabbit and beef.
This dish is very easy to prepare and as is often the case with simple dishes, this dish is very tasty. Cacciatore can be served with baked potatoes, pasta, or rice, and is very tasty when served with good Italian bread.

Preparation time: 1.5 hours
Level: Easy
Serves: Four to six

Ingredients:
1 kg of boneless chicken pieces
One 400 g can of canned tomatoes
3 smaller carrots, sliced
2 celery stalks, sliced
A handful of champignons halved or cut into desired pieces
3-4 medium cloves of garlic, crushed
100 ml of good red wine
A sprig of fresh thyme or 0.5 teaspoons of dried thyme
A small bunch of chopped parsley
Olive oil for browning
Season with sea salt and freshly ground black pepper

Preparation:

  1. Brown the chicken on both sides in olive oil in a heavy-bottomed broiler.
  2. Chop onion, garlic, carrots, celeriac, mushrooms, thyme, and parsley.
  3. Put the browned chicken pieces aside and brown the vegetables in the same pot for about 5 minutes on higher heat.
  4. Season the chicken and vegetables with black pepper and sea salt.
  5. Add red wine and canned tomatoes, thyme, and canned tomatoes, mix and put the chicken pieces on top of the tomato-vegetable sauce.
  6. Cover and simmer on low heat for about 45 minutes until the chicken is very tender.
  7. Serve the food with pasta, rice, baked potatoes, or nice Italian bread.
    Ready!!
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!!
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!

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