What can you make from chicken pieces? How to cook chicken deliciously and unusually? Chicken dishes: recipes. Chicken fillet in French, very juicy and tasty

We present to you the top 9 recipes for chicken main courses. Juicy, tender, crispy, aromatic - what dish will you prepare today?

Chicken kebab in the oven

Description of preparation

Chicken kebab in the oven turns out incredibly tender and juicy. Meat marinated in a marinade with garlic and soy sauce, skewered like an accordion and baked in the oven looks very appetizing and aesthetically pleasing. Happy cooking!

Ingredients

Chicken fillet (we recommend Petelinka) - 2 pieces
Vegetable oil - 2 tbsp. spoons
Garlic - 2 cloves
Sugar - 1 tbsp. spoon
Coriander - 1 tbsp. spoon (dry or fresh)
Soy sauce - 1 tbsp. spoon
Chilli,
salt - - To taste

Number of servings: 4

Preparation

Pre-soak the skewers in water for about 30 minutes. Cut the chicken fillet into long, narrow strips. Prepare the marinade: in a deep bowl, mix 2 tbsp. spoons of vegetable oil (olive or sunflower), 1 tbsp. sugar, 1 tbsp. coriander, 1 tbsp. soy sauce, 2 cloves squeezed or finely chopped garlic, a pinch of salt and pepper to your taste.
Then we carefully string the chicken fillet onto skewers with an accordion and lower it into the prepared marinade. Cover the whole fragrant thing with film and put it in the refrigerator to marinate for 2 hours.
After the meat has marinated, preheat the oven to 200 degrees. Place the kebab in a convenient baking dish and cook for about 20 minutes.
The kebab should be a beautiful golden color. Don't forget to turn the skewers over once. Your family and loved ones will be pleasantly surprised by juicy chicken kebab on the winter table.

Ingredients

Chicken wings (we recommend Petelinka) - 15 pieces
Large tomato - 1 piece (juicy)
Onion - 1 piece
Red bell pepper - 1/2 pieces
Greens - 2 pieces (bunches of dill and parsley)
Coriander - 2 Pinches
Cinnamon - 2 Pinches
Soy sauce - - To taste (instead of salt)
Mayonnaise - 2-3 tbsp. spoons

Number of servings: 3

Preparation

So, wash the chicken wings thoroughly. Trim off excess skin, dry it and put it in a convenient container. Then add finely chopped tomatoes (without skin), onions, bell peppers, and herbs to the wings.
Add a couple of pinches of coriander and cinnamon, a couple of tablespoons of mayonnaise and pour in soy sauce, which replaces salt. So try the marinade. It is important that it does not turn out too salty or, on the contrary, lightly salted.
Mix everything well with your hands. Then cover the dishes and marinate for about 2 hours.
Then place the marinated wings on a wire rack. The coals should not be too strong, otherwise the chicken will burn quickly.
The wings cook quite quickly. Remember to turn the grill so that the wings are cooked on all sides. To make the meat cook faster, pierce each piece with a fork. Juicy charcoal chicken is ready!

Chicken in a baking sleeve

Ingredients

Chicken liver (we recommend Petelinka) - 300 grams (for filling)
Onions - 1 piece
Egg - 1 piece
Flour - 1 tbsp. spoon
Garlic - 4 cloves
Salt, pepper and seasoning - To taste
Baking sleeve - 1 piece

Number of servings: 5-7

Preparation

There is a special event ahead, but you don’t know how to surprise your guests? I offer a classic recipe for chicken in a baking sleeve. The meat turns out very juicy and soft. First, prepare the liver by cutting it into small pieces. Season the washed chicken with salt and seasonings to taste.
I cooked the chicken with stuffing - it turns out much tastier this way. To do this, combine the chopped liver with the sauce (flour + egg), mix thoroughly and fill the inside of the chicken with the resulting mixture. The flour will absorb excess moisture and during baking the sauce will soften the filling
Place the carcass in the sleeve; if you wish, you can add lemon slices - this will make the meat even more piquant. The chicken is cooked in a baking sleeve for no more than 1.5 hours at a temperature of 180 degrees. After this time, remove the chicken from the oven and let it cool slightly before serving on a large platter.

As a side dish, you can take potatoes or vegetables, which are also great baked in a sleeve or simply on a baking sheet.

Ingredients

Yeast - 11 Grams
Sugar - 1 tbsp. spoon
Milk - 250 Milliliters
Butter - 50 grams
Flour - 350-400 grams
Salt - 1 pinch
Chicken (we recommend Petelinka) - 500 grams
Mushrooms - 350 Grams
Onion - 1 piece
Soy sauce - 1 teaspoon (optional)
Pepper - 1 Pinch

Number of servings: 16-18

To make the dough perfect, it is better to start the yeast separately. To do this, you need to pour warm (not hot!) milk over them and add sugar. Stir thoroughly and leave for a while.
In the meantime, melt the butter and cool it. When the yeast starts working, add sifted flour, butter and a pinch of salt. Start kneading elastic and soft dough.
How to make chicken and mushroom pies soft? It is important not to over-flour the dough. When it's ready, cover it with a towel and put it in a warm place for about 1 hour. This time is enough to prepare the filling.
For the filling, wash and dry the chicken, cut the fillet into small pieces.
Pour a little vegetable oil into the frying pan and add the chicken there. Add salt and pepper to taste. Fry until done.
Next, also fry the mushrooms and onions in a frying pan, seasoned to taste. Combine mushrooms with chicken and mix thoroughly.
When the dough has increased in volume, it needs to be divided into equal parts (about 16-18 pieces).
Roll each piece into a flat cake and place the filling in the middle.
Carefully seal the edges so that the chicken and mushroom pies do not spread. Place on a greased baking sheet and let them stand for about 5-7 minutes. Then place in a preheated oven and bake until golden brown.

Chicken cutlets made from minced meat

Ingredients

Chicken fillet (we recommend Petelinka) - 700 grams
Eggs - 2 pieces
Starch - 2 tbsp. spoons
Mayonnaise - 100 grams
Salt - To taste
Pepper - To taste

Number of servings: 3-4

Preparation

If necessary, defrost the fillet and cut into small pieces.
Let's prepare the remaining ingredients.
Add mayonnaise, 2 tbsp. starch, eggs, salt and pepper.
Mix thoroughly and place in the refrigerator for 15-20 minutes. The longer the meat sits, the better the cutlets will be!
Take it out and fry it in vegetable oil over low heat. Fold it in a pile and serve!

Chicken in kefir in the oven

Ingredients

Kefir - 0.5 Liters (2.5%)
Chicken thighs (we recommend Petelinka) - 3 pieces
Potatoes - 6-7 pieces
Garlic - 5 cloves
Italian herbs - To taste (seasoning)
Salt - To taste
Pepper - To taste
Cherry tomatoes - 5-6 pieces
Vegetable oil - 1 tbsp. spoon

Number of servings: 3-4

Preparation

Let's prepare the ingredients. Rinse the chicken and dry with a towel. Wash and peel the garlic. Cut the washed potatoes into small slices.
Let's prepare the marinade for the chicken. Pour kefir into a container, add salt, pepper, Italian herbs and finely chopped garlic. Stir and then add the chicken thighs to the marinade. Marinate for 30 minutes.
Place the potatoes in a baking dish pre-greased with vegetable oil. Crush the garlic cloves with the edge of a knife and place between the potatoes.
Place marinated chicken thighs on top of potatoes.
Cut the cherry tomatoes into four parts and place them in a baking dish between the chicken and potatoes. Pour the remaining marinade on top. Place in the oven for 40 minutes, temperature 200 degrees.

Ingredients

Chicken (we recommend Petelinka) - 1 piece
Lemon - 1 piece
Salt - 1 Kilogram

Number of servings: 4-6

Preparation

This incredibly easy salt chicken recipe only requires 3 ingredients. In addition, lemon is completely optional, and is not always used. However, lemon provides additional flavor, and if you have it on hand, I still recommend using it.
You really need quite a lot of salt. It must be placed on a baking sheet or in a baking dish and leveled with your hand or a spatula. Don't worry that this amount of salt will make the dish too salty - this is absolutely not the case. The chicken will take exactly as much as she needs and not an ounce more.
The chicken must be washed and dried thoroughly. This is quite important as wet chicken may stick to the salt. If desired, it can be cut, but it looks much more festive in its entirety. Place completely dry chicken on salt, after placing washed and dried lemon in the middle.
The salted chicken is ready and can go into a well-heated oven. No additional marinades or spices are needed anymore. If you wish, of course, you can grease it on top with sour cream or tomato sauce, but thanks to the salt it will be quite juicy and tasty without additional spices.
Depending on the oven and temperature, the dish will be ready in 1-1.5 hours. Then the chicken must be carefully removed from the salt and can be served immediately.

Chicken with cheese in the oven

Ingredients

Chicken fillet (we recommend Petelinka) - 6 pieces
Sour cream - 3 tbsp. spoons
Garlic - 3 cloves
Greens - To taste (dill or parsley)
Hard cheese - 300 grams
Vegetable oil - 2 tbsp. spoons
Salt - To taste
Pepper - To taste

Number of servings: 6

Preparation

Rinse and dry the chicken fillet. Then cut into 2 parts and beat with a kitchen hammer. Salt and pepper to taste.
In a heated frying pan, fry the chicken pieces in sunflower oil. Then place everything on a baking sheet.
Let's prepare the sauce. Mix sour cream, finely chopped dill and garlic in one container.
Brush the chicken fillet with the resulting sauce. Sprinkle grated cheese on top.
Bake in a preheated oven for 30 minutes, temperature 200 degrees.
Ready!

Ingredients

Chicken (we recommend Petelinka) - 800 grams
Eggplant - 1 Piece
Tomato - 1-2 Pieces
Tomato paste - 113 Art. spoons
Garlic - 1 clove
Parsley - To taste

Number of servings: 4-5

Preparation

Cut the chicken into pieces, wash and dry.
Cut the eggplants into small pieces.
Cut the tomatoes into pieces.
Layer chicken and eggplant.
Place tomatoes on top.
Place chicken pieces on the vegetables and pour tomato paste diluted with water.
Place on the “baking” mode for 60 minutes.

Chicken dishes: recipes with photos, ideas and just culinary fantasies!

Various chicken dishes occupy a special place in the cookbooks of housewives, and of course, I am no exception. Chicken meat is the most accessible and inexpensive meat, and it is also dietary, which is why recipes for chicken dishes are very popular. Traditional and are not all that can be prepared from chicken.

That's why I put all the chicken dishes - simple and tasty recipes with photos - in a separate section. All you have to do is select the desired chicken recipes, buy the ingredients, and start cooking. For your convenience, all presented chicken recipes with photos are simple and tasty, accompanied by a detailed text description of the cooking process. There will also be additional tips and tricks at the end of each recipe.

Friends, maybe you have your own interesting ideas on what to cook with chicken? Please write in the comments, or in the Home Restaurant group on the VKontakte social network.

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As a rule, a holiday table is not complete without jellied meat. The easiest and fastest to prepare is chicken jellied meat with the addition of gelatin. It freezes well, turns out aromatic and has a very delicate taste. Preparing a holiday appetizer Additionally, during cooking, add broth...

Today we are preparing juicy, tasty and aromatic chicken. The advantage of this recipe is that chicken marinated in kefir in the oven goes well with various side dishes: rice, pasta, potatoes and other vegetables. For cooking, you can use a whole chicken carcass or...

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Chicken is an inexpensive product that is accessible to all social strata. This is tasty, light and nutritious meat, which can be recommended for dietary and baby food - depending on the cooking method, of which there are many, many. The chicken can be boiled, stewed, fried, smoked, it can be pre-marinated, it can be used to make amazingly tasty cutlets, baked in batter... There are a hundred more ways to create delicious chicken dishes, both festive and everyday. That is why chicken is one of the most popular ingredients for creating a daily menu.

Chicken can be cooked either as a whole carcass or by cutting it into pieces, the size of which depends on the specific recipe: smaller ones for chakhokhbili or stew, larger ones for roasts. If you bought an ungutted carcass, then you first need to prepare it - cut off the head and legs, remove the entrails, if necessary, clean and singe off excess feathers and hairs and wash. And only after these manipulations can you start preparing the dish.

Some tips:

For boiling, you can take an adult chicken - the broth will be richer, but for stewing and frying - a chicken, whose meat is more tender and softer.

You can cook anything. But if you live in an “economy” mode and cut up a whole chicken carcass, then send the backbone and breast bones for cooking. You can also add a neck and wings. The remaining pieces are quite suitable for the “second”.

If you are preparing jellied meat, then you need to boil the heads and legs, and for richness, any piece of meat from the carcass will do.

Often in stores they sell not whole carcasses, but individual parts of them - drumsticks, thighs, necks, breasts, etc. So, from the drumsticks, breasts and wings you will get a lean broth, and from the thighs and back - a fattier one.

It is better not to boil the skin, especially thick skin (for example, from the neck), but cut it into pieces and render the fat out of it, then cook chicken or any other dishes (for example, scrambled eggs) on it.

How to cook chicken in the oven

In the oven you can fry, stew or bake chicken in a bag or sleeve, which is very convenient. Chicken pieces are placed in a special baking bag, mixed with salt and spices and placed on a baking sheet. Sometimes it is recommended to pierce the bag - then the chicken will look more like fried. It will be extinguished in the whole package. It’s also delicious, but the dish will be different.

If there is no package, you can simmer in a fireproof container under a lid, adding a little water, and fry without a lid and without water, only in fat. You can salt the raw carcass, but sprinkle with spices just before cooking. This is done so that the spices do not lose their beneficial properties during heat treatment.

You can also cook a whole chicken in the oven, for example, stuffed with buckwheat, rice or apples. The prepared carcass is salted, peppered inside and out, stuffed with half-cooked cereal or a raw apple, sewn up and placed on a baking sheet. The chicken should be periodically basted with drained fat and juice. This dish takes about an hour or a little more to prepare.

Chicken stuffed with apples, baked in the oven

How to cook chicken in a frying pan

It is better to fry in a frying pan, and not chicken, but chicken. The first method is fried tobacco chicken. A small chicken carcass is roasted whole under pressure. The chicken must first be salted, peppered and seasoned with spices - either spicy or hot. Flatten the carcass and place it in a well-heated frying pan with fat, belly down, press down on top with a lid and place a load - a small stone, a weight or a pan of water. After about 10 minutes, turn the chicken over and cook the back. Sprinkle the finished chicken with herbs and serve with raw vegetables.

You don’t have to bother with the load and fry the chicken pieces in the usual way - on one side and the other until golden brown, making sure that the thick pieces are properly fried. Always fry over medium heat and without a lid, turning the pieces regularly so that they do not burn.

How to cook chicken in batter

Batter is a liquid dough into which pieces of chicken, meat or fish are dipped and fried in boiling vegetable oil. A very tasty dish, which is often served at a festive table, business banquet or buffet. Cooking chicken in batter is not difficult, but you need to tinker.

For batter, it is best to use breast or thigh fillets. Prepare the dough as for pancakes - an egg, half a glass of something milky, flour and salt - enough for fillet from one carcass. You can add turmeric to the dough for color and a few other spices for taste, but this is not at all necessary.

Dip a piece of meat into the dough and immediately lower it into hot oil. The point is for the piece to float there and not lie at the bottom of the pan. Fry on both sides for a minute.

How to cook grilled chicken

Grilled chicken at home can only be cooked if you have an oven with a grill function or a separate device. The grilled chicken is fried whole, placing the carcass on a spit and securing the sides with special forks. The spit rotates slowly, so the chicken cooks evenly. The raw carcass should be salted and peppered before frying.

Under the chicken you need to place a baking sheet or any fireproof container into which juice and fat will drip. Cooking time is about 30-40 minutes. You can serve raw vegetables and herbs as a side dish.

How to cook chicken in a slow cooker

A multicooker is a salvation for the housewife. Even the simplest models have basic modes that perform the functions of a stove: frying, stewing, cooking.

Boiled chicken. It is very convenient to cook poultry in a slow cooker. If you need a first course, then it is most convenient to cook it in a slow cooker. The whole carcass is usually not boiled: it is cut into pieces, after which it is immersed in water, closed with a lid and the “Cooking” or “Soup” mode is turned on (depending on the multicooker model). If you cook an adult chicken, you need about 30-40 minutes. Perhaps a little more, depending on the size and toughness of the meat. For broiler chicken, 10-15 minutes is enough.

Stewed chicken. It's good to stew chicken in a slow cooker. Cut it into portions, add water or broth to cover the bottom of the bowl, you can immediately add salt, put it in the “Stew” mode and go about your business. If desired, you can add garlic, spices and herbs to the finished stewed chicken for flavor and let it sit for a few minutes.

You can stew the chicken either alone or with other ingredients, such as potatoes, vegetables or rice. The potatoes should be peeled and cut a little larger than for soup (about half the size of a matchbox), mixed with the same pieces of chicken and simmered together. If we cook with rice, then first simmer the chicken until half cooked, and then add rice to it, which takes 6 minutes until fully cooked, while the chicken takes a little longer.

How to cook chicken in the microwave

A microwave is a convenient device for those who don’t have time to do magic in the kitchen and look for new recipes. The dishes there turn out delicious, they are prepared very quickly: I threw the ingredients into the bowl, turned on the desired mode and forgot for 20 minutes. In the microwave you can stew, fry, and bake - it all depends on the selected mode. As a rule, a book with recipes is included with each oven and there are a great many ways to cook chicken there.

Microwave chicken wings recipe

How to cook chicken in a jar

Chicken in a can is essentially stewed chicken in the oven. Instead of a duckling pan or stewpan, use a glass jar. There are no fundamental differences, but often it is the jar that comes to the rescue if, for some reason, there is no fireproof container on hand for extinguishing. There are a few rules to follow when cooking chicken in a jar.

The jar must only be placed in a cold oven, otherwise it will burst.

The temperature in the oven should not exceed 180° for the same reason - the glass may not withstand it and burst.

It is better to take out the finished chicken when the oven has completely cooled down and the jar becomes warm or moderately hot, but not scalding.

There should be no paper stickers or plastic inserts on the jar itself.

The container does not need to be filled to the top - when stewing, the chicken meat will release juice, and if the dish is full, the juice will flow out.

For stewing, you can use both fillet and chicken on the bones. You can add potatoes, onions, carrots. It is convenient to pre-marinate the meat in the same jar for half an hour to an hour, and then put it in the oven. There is no need to add any water or additional fat.

What does chicken go with?

An ideal side dish would be mashed potatoes, stewed vegetables, rice, buckwheat or boiled pasta. If the chicken is fried, then it would be nice to add some sauce so that the second one is not dry. An excellent side dish would be any summer salad or just sliced raw vegetables - cucumbers, tomatoes, bell peppers, radishes. Greens: parsley, cilantro, dill, lettuce.

The benefits of chicken meat

Chicken is a dietary product, but not all its parts are. Thus, boiled white breast meat is indicated for any diet - for weight loss and diseases of the digestive system, for diabetes, for pregnant and lactating women. Small children and old people can be given minced chicken breast. Athletes are recommended to eat it, as it contains a lot of protein, which is necessary during heavy physical activity.

For anemia, it is useful to eat chicken liver.

Chicken feet contain collagen, which means that regularly eating this seemingly low-grade product can significantly improve the condition of your skin.

Chicken broth is indispensable for colds and recovery processes after a serious illness or surgery.

But there are also disadvantages that are easy to eliminate. It is recommended to first soak poultry purchased from poultry farms in cold water for about an hour or two so that all harmful substances, such as antibiotics, are released. You can drain the first broth after boiling for 1-1.5 minutes and cook again. But this is only before cooking.

The chicken is the nurse. Probably no other product provides such a variety of dishes as chicken. Experiment, look for your own recipe and let it be delicious.
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Why? Because everyone wants and knows how to cook chicken in their own way, following their own rules that were once derived and following little tricks. To improve the taste, chicken dishes supplemented with certain spices. And at the same time, some are satisfied with ground red pepper, while others are satisfied with black pepper. The taste and color, as they say... By the way, the most delicious dishes are chicken fillet dishes, since they have the most delicate and pleasant taste. But cooking chicken legs can be considered the most popular. The explanation is simple - affordable prices.

Home chicken– one of the most useful pets in the world. Firstly, for many, chickens are primarily a source of eggs. Moreover, every day. Secondly, chickens provide an excellent dietary product - their own meat, otherwise known as chicken. Thirdly, since ancient times, pillows have been stuffed from chicken down and feathers, feather beds, mattresses, etc. have been made.

How to cook chicken deliciously?

Many famous chefs around the world consider cooking chicken breast one of the most important processes in their work. And Russian housewives have long been able to successfully perfect the preparation of chicken liver. An example of this is delicious homemade pates. New Year's cooking of chicken in the oven has become a good tradition for Russians and residents of neighboring countries.

Chickens, like many representatives of the fauna, are divided into breeds. The functions of each chicken breed are different - it all depends on what exactly a particular chicken (and its breed) is ultimately intended for. In total, three main chicken groups can be distinguished:
a) so-called chickens egg breed;
b) so-called chickens meat and egg breed;
c) meat chickens.

What can you cook from chicken?

Cooking chicken is familiar to any housewife, because its meat is included in a large number of dishes. Chickens in the oven, or rather, the aroma they exude will gather all friendly neighbors. much tastier than the same salad with meat. Olivier salad with chicken is more tender than the same salad with sausage. – a generally accepted dish for all sick and recovering people. Who would argue with the fact that smoked chickens– a mandatory attribute of any tourist traveling by train? And chicken with mushrooms is a real song for gourmets and those in the know. And, of course, chicken fillet dishes, which are suitable both as a dietary product and as baby food. In addition, cooking wings has become popular recently.

At the same time, cooking chicken it doesn’t take much time, since chicken meat cooks quite quickly (especially if the chicken was bought not at the market, but in a store). And second chicken dishes are also included in this list (the chicken fillet dishes already mentioned above are prepared almost with lightning speed).

On our website you can find interesting chicken dishes with photos added by housewives from around the world, learn how to cook chicken wings or how to cook chicken in the oven. These include chicken main courses, minced chicken dishes, chicken breast dishes, chicken liver dishes, chicken stomach dishes, and oven-baked chicken dishes.

As you can see, to the question of what can be cooked from chicken, you will find not just a lot of answers, but a lot. No less popular requests from novice cooks remain: what to cook from chicken breast, cooking chicken in the oven and chicken fillet dishes, recipes for which are also available in this section. If you don’t know what to cook from chicken fillet, or how to cook wings, how to cook delicious chicken, and in general what can be prepared from chicken “components,” look carefully at the recipes, because many fillet dishes are a decoration for the holiday table.

Every good housewife should know how to cook delicious chicken. This is an inexpensive and low-calorie meat that should definitely become part of the family’s daily diet. There are many successful chicken-based dishes.

The easiest and fastest way to bake a bird is in the oven. The meat will be juicy and tender. Especially if you take care of the aromatic, delicious marinade.

Whole baked chicken in spices

Ingredients: large chicken carcass (about 2 kg), half a lemon, 40 ml of refined oil, salt, a pinch of ground coriander, black and red pepper, ginger, whole cumin seeds, curry.

The whole bird is washed with cold water. Excess moisture from the carcass is removed with paper towels.
The chicken is placed in a wide, deep bowl. Rub it on all sides, first with lemon slices, and then with juice squeezed from half a citrus fruit. The carcass is left for 45 minutes.
All declared spices are combined and ground. Oil is poured onto them and salt is added.
Rub the chicken with the resulting marinade on each side, cover the bowl with film and leave it directly on the table for 3 hours.
The prepared chicken is placed in a mold and covered with foil. The oven temperature is set to 220 degrees.

The whole chicken is baked in the oven for 40 - 45 minutes, after which the covering is removed. The temperature drops to 170 degrees. After another half hour, it returns to its previous level. Soon a beautiful crust will appear on the dish.

French filet

Ingredients: 540 g fillet, 4 tbsp. l. classic mayonnaise and thick sour cream, onion, 220 - 240 g of unsalted cheese, cloves of garlic, fresh dill, salt, sweet paprika and black pepper, ground in a mortar.

The fillet is chopped into thin plastic pieces, each of which is processed with a kitchen hammer and rubbed with salt and spices.
The onion head is cut into thin half rings, after which they are fried in hot fat until transparent.
To make the sauce, combine salted sour cream, grated cheese (60 g), mayonnaise and crushed garlic. Chopped fresh dill is added to the mixture.
The prepared form is oiled. Pieces of chicken (most of them) are placed at the bottom. Half the sauce is spread on top and the onions are laid out.
Next are the remaining pieces of fillet and the rest of the sauce.
The casserole is sprinkled with the rest of the grated cheese.

The dish is baked at high temperature for 25 - 30 minutes.

Julienne with mushrooms

Ingredients: onion, salt, dry mixture of Provençal herbs, chicken fillet, 330 g defrosted champignons, 3 pinches of flour, a glass of cream, 2 tbsp. l. butter, 220 g salted cheese.

The fat is heated in the frying pan. Miniature pieces of onion are fried on it. As soon as the vegetable becomes transparent, add mushroom slices and fillet slices to it.
The products are fried for another 4 - 7 minutes. Add spices, salt and flour.
After a couple of minutes the cream is poured in. After boiling, the mixture remains on low heat until thickened.
The resulting mixture fills special julienne molds approximately ¾ full.
The remaining space is filled with grated cheese.

The julienne is baked in the oven for 17 - 25 minutes. During this time, the cheese should brown.

How to cook grilled chicken in the oven?

Ingredients: carcass (weighing about 2 kg), a large spoon of salt, a pinch of sweet paprika and black pepper, 3 large spoons of olive mayonnaise, 1 large spoon of mustard, vegetable oil.

The prepared bird is rubbed on each side with salt and spices (except paprika). It also needs to be processed inside.
In another bowl, mix olive mayonnaise and mustard. The chicken is covered with a spicy mixture on top.
The chicken is placed on the grill. A large form with water is installed below.

The carcass is baked for about an hour, after which it is rubbed with a mixture of 2 tbsp. l. oil and paprika and cook for another 10 minutes until cooked. This will allow you to prepare a dish with a golden brown crust.

Breast baked with pineapples

Ingredients: large breast, 4 “washers” of fresh or canned pineapple, 60 g of hard cheese, 5 tbsp. l. unsweetened thick yogurt, butter, curry, sea salt, paprika.

The breast is cut into 4 thin slices. They are beaten, rubbed with salt, curry and paprika.
Pieces of poultry are placed in an oiled form. Fruit rings are distributed on top. Add salted yogurt. You can use classic mayonnaise instead.
Grated cheese is scattered on top.

The breast is baked in this form for half an hour. Medium temperature will be enough

Potato casserole with poultry

Ingredients: half a kilo of potatoes and meat, 2 onions, 230 g of cheese, 4 cloves of garlic, 1.5 tbsp. medium fat sour cream, 3 tbsp. l. classic mayonnaise, rock salt, spices.

The fillet is cut very thinly, greased with a marinade of mayonnaise, garlic, salt and spices.
The chicken is infused for about a quarter of an hour.
Thin potato slices are laid out in the prepared pan. Onion rings are distributed on them.
Next comes salted sour cream with spices and chicken.
All the grated cheese is poured on top.

The casserole is prepared for about an hour at 180 - 190 degrees. The readiness of the dish is checked with a toothpick or a sharp knife.

Classic chicken tabaka

Ingredients: chicken carcass, 6 tbsp. l. refined oil, 1 tsp. suneli hops, spicy adjika and dried coriander, salt, 2 cloves of garlic.

The prepared bird carcass should be spread along the back with the skin facing up.
All spices are ground. Add crushed garlic and coarse salt to them.
The resulting mass is lubricated on each side of the carcass.
First, the chicken is fried until browned in a frying pan, then transferred to a mold and sent to a preheated oven.

The bird must be pressed down with a heavy lid. It will take about a quarter of an hour to prepare.

Baking with vegetables in pots

Ingredients: 1 pc. onions, the same amount of potatoes, zucchini, eggplant and carrots, 1 kg of chicken breast, a glass of grated cheese, 4 - 6 cloves of garlic, a pinch of salt and pepper.

First you need to fry half rings of peeled onion. Then pour in the chopped meat and simmer the food together until done.
All other peeled and washed vegetables are randomly chopped. They are fried until softened. They salt and pepper. Add crushed garlic.
First the meat is placed in the pots, then the vegetables. A little salt water is added.

Top the chicken with potatoes and other vegetables with grated cheese. The dish in pots is baked for about an hour at high temperature in the oven.

Chicken baked with lemon and thyme in foil

Ingredients: 230 g each of chicken thighs and chicken drumsticks, large lemon, 30 ml olive oil, 30 g full-fat butter, 20 g thyme, 4 cloves of garlic, 120 ml dry white wine, salt.

All chicken parts are rubbed with pepper, salt, and placed in a prepared baking dish.
In a separate container, mix the zest of a whole lemon (finely grated), dried thyme, two types of oil, and chopped garlic. The butter must first be softened.
The mixture obtained in the second step is rubbed onto the surface of the chicken. The remaining lemon without zest is cut into slices and laid out nearby.
Wine is poured into the mold.

The dish is baked for 45 – 55 minutes. 190 degrees in the oven is enough.

Hips in the sleeve

Ingredients: 8 - 9 thighs, a mixture of classic mayonnaise with sour cream, 5 garlic cloves, salt, spices.

Prepared thighs are covered with salt, your favorite spices and grated garlic. If you have time, you should leave them to marinate for 40 - 50 minutes.
The thighs are lubricated with a mixture of sour cream and mayonnaise and placed in the sleeve. It is secured on the sides with special clips. The sleeve is pierced in several places with a toothpick. Otherwise, the chicken will not have an appetizing golden brown crust.
The dish is baked at 220 degrees in the oven. The whole process will take 40 – 45 minutes.

Chicken baked in this way goes well with various vegetable salads.

Wings in honey-soy sauce

Ingredients: half a kilo of chicken wings, 1 tbsp. l. liquid natural honey, 3 cloves of garlic, 1 tbsp. l. refined oil, 3 tbsp. l. classic soy sauce, salt, pepper mixture.

For the marinade, mix soy sauce, oil, liquid honey, crushed garlic.
Each wing is divided into 3 parts. The smallest part is cut off and discarded. There is no meat on it.
The bird is placed in a deep bowl. Rub with salt and a mixture of peppers. It must be remembered that soy sauce is also salty.
The marinade is poured on top. The wings are left in this form for a couple of hours.
The chicken is laid out in a heat-resistant form and placed in a hot oven for 40 minutes.

The readiness of the dish is determined by the bright ruddy color of the crust.

In a slow cooker

If the cook has a multicooker at his disposal, then it can be actively used in preparing chicken meat. This device is especially relevant if you plan to make a healthy low-calorie lunch.

Chicken jellied meat in a slow cooker

Ingredients: whole chicken carcass (1.6 - 1.8 kg), 1 kg chicken feet, 2 onions, medium carrot, 2 bay leaves, garlic, salt, water, spices.

The paws are washed and their claws are cut off. Next, these parts of the carcass are soaked in cold water for 2 hours.
The whole chicken is washed, chopped into pieces and also filled with water.
The prepared meat is transferred to the bowl of the device along with salt, spices, bay leaves and vegetables.
The contents of the bowl are filled with water so that it completely covers the food. Extinguishing mode is activated. The meat will cook for 3.5 - 4 hours. If it is completely cooked, it will be easy to separate from the seeds.
20 minutes before the broth is ready, taste it for salt. Chopped garlic is sent into the bowl. Its quantity is adjusted to taste.
The meat is removed from the bones, cut and placed in molds.
The strained broth is poured on top.
The jellied meat is sent to harden.

The appetizer can be decorated with pieces of boiled carrots.

Delicious pilaf

Ingredients: medium bird carcass, 2 carrots, 2 multi-cups long rice, 2 tbsp. l. fresh chopped ginger, the same amount of dried barberry, 6 multi-glasses of water, 3 onions, rock salt.

In the device, vegetable strips are fried in heated fat until beautifully golden.
A chicken carcass, cut into pieces, is placed in the frying pan.
After 12 - 15 minutes, add all the spices and half the salted water.
The extinguishing mode is activated for 20 minutes.
Next, the washed cereal is placed in the bowl, the remaining water is poured out and salt is added to taste.
The “Pilaf” mode is set with its standard time.

The already prepared chicken pilaf is left to heat for another half hour.

Light chicken noodle soup

Ingredients: 2 liters of water, bay leaf, 90 g of small vermicelli, 3 potatoes, 2 carrots, ham, onion, fresh herbs, salt, spices.

The carrot rounds are fried in a suitable mode until they become soft.
The vegetable is accompanied by potato cubes, a whole onion, a leg and bay leaves.
Salt and spices are added.
In the cooking program, the dish is cooked for 50 - 55 minutes.
The onion and bay leaf are discarded, the meat is removed from the bone and returned to the soup in small pieces.
Water is added to the required level and more salt is added.
Vermicelli is added.

It remains to cook the soup for 8 - 9 minutes. The finished dish is decorated with fresh herbs.

Dietary steamed chicken fillet

Ingredients: 2 chicken fillets, 1 liter of raw water.

The breast fillet is washed well, getting rid of all the films.
The chicken is placed on a stand designed for steaming the products.
All the heated water is poured into an electric pan. The structure from the second step is located on top.

Under the lid, the fillet is steamed for 40 - 45 minutes in a suitable mode.

Stew with sour cream and garlic

Ingredients: 1 kg of any chicken parts, a full glass of homemade sour cream, 4 - 5 cloves of fresh garlic, 3 bay leaves, water, salt, spices.

The chicken is cut into portions and immediately placed into the device.
All the sour cream mixed with mashed garlic is distributed on top. The amount of the latter can be increased to taste.
Add spices and bay leaves, as well as about 1 tbsp. hot water.
The “Milk porridge” mode starts for 40 – 55 minutes.

It is very tasty to serve this chicken with gravy with any dry side dishes.

Chops with cheese in a slow cooker

Ingredients: large chicken breast, 90 - 120 g cheese, spices for chicken, salt, 3 tablespoons eggs, 4 large spoons of classic mayonnaise, 1 tbsp. flour, pepper

The breast fillet is cut into equal thin pieces. It's best to do this while the chicken is still slightly frozen.
The pieces are covered with two layers of cling film or a regular bag, after which they are carefully beaten with the side of a hammer with cloves. The main thing is that the fillet does not tear during the process.
The prepared slices are salted, peppered, and rubbed with selected spices for poultry.
The cheese rubs coarsely.
A batter is prepared from the remaining ingredients. They are whisked intensively. A little mixture of peppers is also added to the ready-made composition.
Each chicken piece is dipped into the resulting mixture.
Next, it is placed in a multicooker bowl with heated oil in frying mode.

When one side of the chops is ready, they are turned over and the grated cheese is poured onto the other side. While the bottom is frying, it should be completely melted.

Pasta with chicken in a slow cooker

Ingredients: 620 g breast fillet, carrots, a couple of sweet peppers, an onion, half a kilo of pasta, salt, aromatic herbs.

First, chopped carrots and onions are fried in a device over heated fat until soft. Then pepper strips are added to the vegetables. Roasting continues for another 11 - 13 minutes.
Small pieces of chicken fillet are poured into the bowl.
After about 9 – 10 minutes, the pasta is added.
Water with dissolved salt and herbs is poured in. The liquid should lightly cover the pasta.

Chicken in a multicooker will be cooked in the pilaf program until it ends. The dish will come out right away with a side dish.

Chicken stewed with mushrooms and potatoes

Ingredients: half a kilo of mushrooms, 5 potatoes, 420 g chicken fillet, 1 pc. onions, juicy carrots, half a glass of sour cream, garlic, spices, fine salt.

First, all the cut vegetables are fried in oil in the device. Then they are cooked with mushroom slices until the liquid evaporates from the multicooker bowl.
Pieces of chicken are added to the container. Cooking continues until the meat turns white.
The potatoes are cut into circles, which are then laid out on top of the frying. Add sour cream, salt, chopped garlic, and spices. A glass of hot water is poured out.

After thorough mixing, the treat is stewed in a slow cooker for 60 - 70 minutes.

Fry and simmer in a frying pan

Even in the simplest frying pan you can cook a real culinary masterpiece from chicken. It is advisable to choose thick-walled dishes for this purpose. For example, a cast iron frying pan.

Chicken chakhokhbili

Ingredients: 1.4 kg chicken legs, 2 onions, 3 tomatoes, a bunch of fresh basil and cilantro, 3 cloves of garlic, 30 g butter, salt.

The legs are washed and cut into two parts. Next, they are fried on each side until golden brown in the butter. The chicken should have a crispy crust.
Tomato cubes are laid out with the meat. Under the lid, the products are stewed together for a quarter of an hour.
Separately fried rosy onions are added to the frying pan.
After another half hour, all the chopped herbs, garlic, and salt are added.

The dish simmers under the lid for another 7 - 8 minutes.

Fried chicken pieces in a frying pan

Ingredients: large chicken carcass, poultry seasoning, salt.

The washed carcass is chopped into slices. Each is lightly beaten with a hammer, rubbed with selected spices and salt.
The meat is left for 10 minutes.
The prepared pieces are fried in a frying pan in small batches in hot oil. Each slice should have a crispy crust.

If the fried chicken in a frying pan is ready, then when you pierce a piece with a knife near the bone, clear juice will come out.

Juicy chicken cutlets

Ingredients: 1 kg chicken fillet, 230 g white bread, 2 onions, 2 eggs, 90 of any broth, breadcrumbs, salt, spices.

The bread gets rid of the crusts and is filled with broth.
The onion is cut into medium slices.
The fillet is chopped randomly.
Chicken meat is scrolled through a meat grinder along with onions and squeezed bread.
The mass is sprinkled with spices and salt, after which it is beaten a little on the bottom of the bowl.
The minced meat should stand in a cool place for about half an hour.
Next, you can form cutlets from it, roll them in breadcrumbs and fry on both sides until cooked.

You should not make the preparations too thin, otherwise the finished dish will turn out a little dry.

Soy sauce frying recipe

Ingredients: about 1 kg of any parts of the carcass (chicken drumsticks, wings, legs), 2 onions, 120 ml of classic soy sauce, dried herbs, salt, 1 tbsp. l. refined oil.

The chicken parts are washed and the skin is removed.
The onion is chopped into half rings.
Chicken pieces are salted and mixed with vegetables.
The marinade from the remaining ingredients is poured on top.
The chicken is infused in it for 1 to 12 hours.
In a hot frying pan with hot oil, the marinated pieces are fried on each side.

The already golden-brown chicken is covered with the remaining marinade and continues to “simmer” under the lid for about half an hour.

Chopped cutlets

Ingredients: half a kilo of chicken fillet, 1 tbsp. boiled round rice, bell pepper, 2 tbsp. l. chopped dill, 2 eggs, salt, spices.

The meat is cut into very small cubes.
Chicken is mixed with still warm boiled rice, spices, dill and salt.
Small strips of bell pepper are added to the meat.
The eggs are beaten into the mixture one at a time. You need to look at the thickness of the minced meat. Perhaps even one egg will be enough.

From the resulting mass, small cakes are molded, which are fried until golden brown in hot oil.

Chicken fillet chop

Ingredients: 3 chicken fillets, a glass of breadcrumbs, a large egg, salt, spices.

Each fillet is cut into two parts, beaten with a hammer, salted and sprinkled with dry herbs.
The egg is scrambled in a bowl.
Crumb crumbs are poured into a separate bowl.
The chops are first immersed in the egg mixture, then rolled in breadcrumbs.

In creamy gravy

Ingredients: 330 g chicken fillet, 1 onion, garlic, 1/2 cup thick sour cream, 140 ml heavy cream, salt, pepper mixture.

The fillets are cut into small pieces and fried until golden brown in any heated fat.
Thin slices of onion are first added to the chicken. When it becomes transparent, add chopped garlic.
The mass is salted and peppered.
After another 2 - 4 minutes, cream is poured into the frying pan and sour cream is added.
The gravy is brought to a boil and simmered over low heat until tender.

Delicious served with pasta.

Chicken thighs in a frying pan with a golden crust

Ingredients: 5 chicken thighs, salt, poultry seasoning, 80 ml water.

Each wing is divided into three parts. The chicken is chopped at the joints. The outermost part without meat is discarded.
All other declared products, except mustard and honey, are mixed. Red wine can be replaced with natural pomegranate juice.
Mustard and honey are ground in a separate bowl.
The prepared wings are poured with marinade and left for at least an hour at room temperature. During the process, they are periodically mixed by hand. For longer marinating, the mass can be stored in the refrigerator.
Next, the chicken is poured in one layer into a frying pan with heated fat. First of all, fry the wings over high heat for 5 - 6 minutes until they are covered with a crust.
Then the workpieces are poured with the remaining marinade, covered with a lid and cooked over low heat for another 25 - 30 minutes.

3 – 4 minutes before the wings are fully cooked, brush them with a mixture of mustard and honey. It is convenient to do this with a silicone brush. This will allow the meat to acquire an appetizing caramel crust.

Snacks

Chicken meat is included in a wide variety of snacks. These are both cold and hot options. Poultry fillet can become the basis for hearty holiday salads and a filling for a variety of snack rolls.

Boiled breast and Chinese cabbage salad

Ingredients: 210 g boiled chicken breast, 30 g cheese, half a glass of Korean carrots, salt, 1/3 cup canned sweet corn, 150 g Peking corn, classic mayonnaise.

Chinese cabbage is shredded into very thin, long strips. All cheese is finely grated.
The cooled chicken is cut into small pieces.
In a large bowl, combine all the products prepared in the previous steps, as well as the carrots and corn kernels squeezed out of the marinade.

The resulting appetizer is salted, filled with mayonnaise and mixed.

Chicken rolls with mushrooms

Ingredients: 190 g of defrosted champignons, 2 onions, spices, a kilo of chicken fillet, table salt.

The onion is cut very thin and fried in heated fat until golden brown.
The champignons are chopped into thin slices and poured into the vegetable. Together, the products are cooked until all the liquid has evaporated from the pan.
The meat is cut into thin slices, salted, and rubbed with selected spices.
A small amount of mushroom filling is wrapped in each piece of fillet. Roll into tight, neat rolls.
Each of them is secured with a toothpick. The pieces are placed on a baking sheet lined with oiled foil, seam side down.

The rolls are baked for 15 - 17 minutes in a very hot oven.

Mushroom salad with chicken fillet

Ingredients: half a kilo of thigh fillet, 320 g of pickled champignons, 5 boiled eggs, salt, mayonnaise, large sour cucumber.

The fillet is boiled or baked until cooked. The cooled meat is cut into small cubes. Sour cucumber is cut in the same way.
Eggs are divided into components. The protein rubs coarsely. The yolk crumbles with your fingers.
The marinade is drained from the mushrooms. If necessary, they are cut into slices.
The first layer of the appetizer will be meat with salty mayonnaise.
The second is cucumber cubes.
Followed by: protein, mushrooms with mayonnaise and crumbled yolk.

The breast is boiled, then left to cool and processed in a food processor to a medium or fine crumb.
Mayonnaise is salted and mixed with mashed garlic. The mixture is added to the meat. The mass is kneaded until smooth.
The first pita bread is greased with mayonnaise with chopped chicken and covered with a second sheet.
The top layer is coated with salted sauce and covered with grated cheese.

A tight, neat roll is wrapped. It needs to be wrapped in a bag and put in the cold.

Salad with Korean carrots and cucumber

Ingredients: half a kilo of chicken fillet, the same amount of Korean carrots, 3 boiled eggs, half a glass of grated cheese, 2 fresh firm cucumbers, salted mayonnaise.

The chicken is boiled, cooled and cut into cubes.
Peeled cucumbers and cooled eggs are also crushed.
The carrots are squeezed out of the marinade.
All products are mixed. Grated cheese is added to them.

The dish is topped with salted mayonnaise.

To ensure that the chicken always turns out juicy and with a bright, rich taste, it should be marinated before heat treatment. For example, simply rub it with vegetable oil and spices or pour soy sauce on it. For salads, it is especially convenient to buy ready-made smoked chicken.