Author: atlas

Recipes

CHICKEN TENDER

Chicken tender

Sonia Peronaci

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Prep Time 20

Servings 5 people

Ingredients

To marinate:

600 g Chicken breast
20 g Extra virgin olive oil
6 g Sweet paprika powder
2 g Dehydrated garlic powder
1 g Dehydrated cayenne pepper
Grated zest of 1 lemon
Salt

To crisp the chicken:

100 g Panko (or regular breadcrumbs)
2 Medium eggs
60 g Flour

To fry:

2 l Peanut oil

For the honey sauce:

50 g Mild mustard
50 g Mayonnaise
50 g Honey
1 Tablespoon of apple vinegar

Instructions

FOR THE HONEY SAUCE:

Mix the ingredients in a bowl and keep the sauce aside in the fridge, covering the surface with transparent film until ready to use.

FOR THE CHICKEN:

Clean the chicken breast by removing the fat, then cut it vertically in half, remove the cartilage and the central bone and then cut strips about 2 cm thick, along the entire length of the chicken breast. Grease the strips of chicken with oil, then put them in a large container in which you have mixed all the dry ingredients for marinating, massage the chicken with your hands making the ingredients stick to the meat. Cover the container with a cap and let the chicken rest in the refrigerator for about an hour. Once the indicated time has passed, bring the peanut oil to a temperature of 170° and in the meantime, soak the chicken strips first in the flour, then in the eggs (that are beaten) and finally in panko (or breadcrumbs).

HEATS AND SERVICES:

Fry them for about 5 minutes, turning them in such a way that the chicken is evenly well browned, once ready, drain them and lay them on kitchen paper towels, so that they lose their excess oil. Salt the surface of the chicken tenders and serve them with honey sauce or with your sauce of preference.

Recipes

BRAZILIAN CHICKEN CROQUETTES

Post author By atlas
Post date June 20, 2022
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Brazilian chicken croquettes

Sonia Peronaci

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Prep Time 1 20

Servings 5 peoples

Ingredients

For the stuffing:

350 g Clean chicken breast
2 Laurel leaves
5 Juniper berries
100 g Carrot
100 g Celery
80 + 40 g Onions
1 Garlic clove
40 g Extra virgin olive oil
60 g Tomato sauce
1 Tablespoon of chopped parsley
Salt

For the mixture:

500 g Chicken broth
300 g Flour
80 g Butter
1 Large pinch of salt

To crisp:

2 Medium eggs
Bread crumbs

To fry:

1.5 l Peanut oil

Instructions

Boil the chicken breast in a pan for about 20 minutes together with the; carrot, celery, onion, bay leaf, juniper and salt. Let it cool, then fray it and keep the meat and 500 ml of chicken broth aside.
Pour 40 g of oil into a pan, add 40 g of chopped onion and the chopped clove of garlic. Brown for 5 minutes, then add the frayed chicken meat, parsley and tomato sauce. Cook for another 5 minutes and add salt if necessary. Let it cool.

FOR THE MIXTURE:

Pour the chicken broth into a pan and add the butter. Bring to a boil. When the first bubbles appear, add the flour by sprinkling, stirring vigorously with a whisk to obtain a very thick mixture. Continue stirring for another 5 minutes with a wooden spoon to let the mixture dry a little bit.
Transfer the mixture onto a pastry board, flatten it, cover it with the transparent contact film and let it cool.

PREPARATION:

Once cold, roll the cold mixture with a rolling pin to a thickness of ½ cm and then cut it with a circular dough cutter with a diameter of 8 cm (about 30 g of disc dough). Press the dough with your hands to widen it a little bit and put 15 g of filling inside, then close the dough forming a drop, or rather a similar chicken leg. Proceed in this way until you finish the ingredients, obtaining approximately 25 Brazilian chicken croquettes.

BREADCRUMBS AND FRYING:

Dip each piece into the beaten egg and then cover it with breadcrumbs, proceeding in the same way to flour them all. Heat the peanut oil and bring it to a temperature of 175°, then soak 2-3 coxinha at a time and fry them until they are golden brown; drain them on sheets of absorbent kitchen paper and then enjoy them while they are still warm.

Recipes

CHICKEN GYOZA

Chicken gyoza

Sonia Peronaci

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Prep Time 1

Servings 4 people

Ingredients

For the dough:

300 g Flour type 00
175 g Water

For the stuffing:

350 g Chicken breast
80 g Black cabbage
25 g Spring onions
10 g Soy sauce
1/2 Garlic clove
5 g Fresh ginger
1/2 Red chilli pepper
10 g Sesame oil
Salt

For cooking:

40 g Water
16 g Seed oil

Instructions

FOR THE DOUGH:

In a bowl, add the water to the sifted flour and start mixing until the dough is smooth and homogeneous. Once ready, wrap it in a plastic wrap and let it rest in the fridge for an hour.

FOR THE STUFFING:

Chop the chicken breast with a knife (or a food processor with blades) and put it in a bowl. Finely chop the spring onion and black cabbage and add them to the chicken meat; then add the soy sauce, freshly grated ginger, half a clove of chopped garlic with half a chili pepper, salt, seed oil and mix the ingredients, then put them in a piping bag. Let it season for an hour in the fridge.

PREPARATION:

After the dough has passed the resting time, take it out of the fridge, roll it out with a rolling pin to a thickness of about 2 mm and cut it with a 9 cm diameter circular pastry ring.Take the filling, and squeeze about 15 g into the centre of each circle of dough.Lightly brush the edge of half a small disc with water and close it in a crescent shape, by holding it without joining the two edges; now with one hand create flounces one side of the dough as you form them, attach them to the other half smoothly, thus forming the typical gyosa shape. Repeat the same operation until 24 pieces are formed.Once ready, place half of them in a large low pan with 8 g of oil and 20 g of water; cover it with a lid and turn on the fire over a high flame, letting the gyosa cook until the water is completely absorbed and the bottom of each gyosa is roasted (this will take about 5-6 minutes). Once done, repeat the operation with the rest of them; serve them hot with soy sauce.

Recipes

CHICKEN LASAGNA (ITALIAN VERSION)

Post author By atlas
Post date June 20, 2022
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Chicken lasagna (Italian Version)

Sonia Peronaci

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Prep Time 2 20

Servings 8 people

Ingredients

360 g Lasagne - fresh sheets

For the chicken:

500 g Chicken breast
1 Carrot
100 g Onion
2 Laurel leaves
4-5 Juniper berries
70 g Spring onion
30 g Extra virgin olive oil
4 Thyme twigs
600 g Mixed peppers
Salt and pepper

For the stuffing:

250 g Smoked Scamorza cheese
130 g Grated cheese
Salt

For the béchamel:

1 l Milk
50 g Butter
70 g Flour
1 Pinch of Nutmeg powder
Salt

Instructions

Boil the chicken breast in water for about 20 minutes with the carrot, onion, bay leaves, crushed juniper berries and a little salt. Once cooked, let it cool directly in the broth, or wrap it in film (to prevent it from drying out). Once it is cold, wrap it up and keep it aside.In a pan, fry the chopped spring onion with a drizzle of the extra virgin olive oil, add the frayed chicken, thyme and brown everything for 10 minutes. Remove the chicken from the pan and put the peppers cut into 1 cm cubes on each side; cook them until roasted, then add the chicken, flavour them for a couple of minutes and finally add salt and pepper.
FOR THE BÉCHAMEL:Melt the butter in a pan, add the flour and brown it for 5 minutes while stirring continuously, then add the milk at room temperature and bring the béchamel to a boil, stirring until it thickens. Add salt and nutmeg.
PREPARATION:Sprinkle the bottom of the pan with a couple of tablespoons of béchamel sauce, lay a layer of lasagne on top of it, cover it with béchamel sauce, sprinkle some chicken and peppers on top of that, about 20 g of grated cheese and 40 g of scamorza (grated with the larger holes of a julienne grater). Repeat these layers until you have at least 6 layers, ending with the béchamel sauce, chicken, peppers and cheese.
Bake your chicken lasagne at 175° in static mode for about 30-35 minutes, then let it sit for 15 minutes, then cut it into portions and serve.

Recipes

CHICKEN WITH OYSTER MUSHROOMS, COURGETTES, CHERRY TOMATOES AND FRESH SPINACH SERVED WITH WILD RICE

Post author By atlas
Post date June 20, 2022
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Chicken with oyster mushrooms, courgettes, cherry tomatoes and fresh spinach served with wild rice

Sebastian Krauzowicz

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Prep Time 1

Servings 4 people

Ingredients

2 Chicken breasts
100 g Smoked bacon
250 g Fresh oyster mushrooms
1 White onion
2 Courgettes
100 g Cherry tomatoes
1 Celery
2 Cloves of garlic
50 ml White wine
200 ml cream 30%
200 g Fresh spinach leaves
Rapeseed oil for frying
1/2 Bundle of parsley
Salt and pepper

Instructions

Cut the bacon in dices and fry them in a pan with a bit of rapeseed oil. Add the chopped chicken breast and fry until golden brown. Add chopped onion and garlic, oyster mushrooms and stripped celery. Fry everything, while gently stirring. Pour white wine and cream on top of it. Add the tomatoes, cut in half, and gently mix it for 5 minutes. Add fresh spinach and season it according to taste with salt pepper and chopped parsley. Cook the rice according to the instructions on the package and add it to the chicken.

Recipes

AROMATIC PAN FRIED CHICKEN WITH TOMATO SAUCE AND COLOURED PEPPERS

Post author By atlas
Post date June 20, 2022
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stir fry of chicken breast and sweet red pepper and fresh spinach on a light wooden background

Aromatic pan fried chicken with tomato sauce and coloured peppers

Cristina Catese

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Prep Time 1

Servings 4 people

Ingredients

1 kg Chicken weighing approx washed, cut and divided into parts
4 Peppers (1 red, 2 yellow, 1 green)
2 Cloves of garlic
Extra virgin olive oil
1/2 Glass of dry white wine
Can of tomatoes
Salt and pepper
Fresh oregano and marjoram

Instructions

Clean the peppers and cut them into large pieces. Drain the tomatoes and cut them into pieces as well.
Fry the garlic until golden brown in a pan with a little bit of oil. Add the chopped chicken (cut into 8-10 pieces: divided into; wings, thighs, breasts, drumsticks – do not remove the bones or skin) and fry them until golden brown. Season with salt and pepper. Add the wine and wait for the alcohol to evaporate. Then add the tomatoes, peppers and stew for about 45-50 minutes. Before serving, sprinkle them with fresh oregano and marjoram. Serve it with rustic bread croutons.

Recipes

DUCK BREAST WITH BUCKWHEAT HONEY ON RED WINE

Post author By atlas
Post date June 20, 2022
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Duck breast with buckwheat honey on red wine

Cristina Catese

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Prep Time 30

Servings 4 people

Ingredients

2 Small duck breasts (each approx. 300 g)
2 Tablespoons of extra virgin olive oil
2 Teaspoons of buckwheat honey
100 ml Red wine
2 Tablespoons of cold butter
Ground pepper and salt
2 Tablespoons of potato flour If necessary

Instructions

Sprinkle salt and pepper on the skin side of the breast. Slightly cut the skin crosswise from left to right, so that small squares are formed in the skin. Then put it in a hot pan with a little bit of olive oil.
Sprinkle salt and pepper on to the other breast. First, fry on the skin side until it is crispy and golden brown. After 5 minutes, turn the breast over and fry for about 3 minutes.
Remove the breast from the pan when the duck is well brown on both sides. Preheat the oven to 100°C. Put the duck breasts wrapped in aluminium foil in the oven. Turn off the oven and let the breast rest for about 10 minutes.
Prepare the sauce with wine and honey in the same pan in which the duck was fried. Remove the excess fat from the pan. Leave the pan on the stove on a medium heat, add red wine until the alcohol evaporates. Then add more honey as well as the duck moist that arose from baking in the oven. Reduce the liquids by half and season it with cold butter. If necessary, add a pinch of potato flour to thicken it.
Cut the meat into diagonal slices. The meat should be slightly pink on the inside but not bloody. Serve with the honey and red wine sauce.

Recipes

GOOSE WITH PRUNES IN TOMATOES

Post author By atlas
Post date June 20, 2022
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Goose with prunes in tomatoes

Maciej Nowicki

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Prep Time 2 4

Cook Time 4

Servings 4 people

Ingredients

4 Boneless goose thighs
1.5 l Vegetable stock
0.5 kg Tomatoes
100 ml Dry white wine
10 Cloves of garlic
2 Onions
50 ml Honey
70 g Dried prunes
4 Anise stars
2 Cinnamon sticks
1 Teaspoon of grained mustard
50 g Goose fat
Salt and pepper

Instructions

Sprinkle the bone-free goose thighs with salt and pepper, then leave it in the refrigerator for 2 days. Take it out of the refrigerator, bring it to room temperature and fry it in a pan in goose fat until golden brown. Put the meat on an ovenproof dish. In the same pan, cook the onion, cut into small cubes. Once ready, add it to the meat on the dish. Put the rest of the ingredients in the dish; i.e pour the stock, the wine, honey, add tomatoes, garlic, prunes and spices all into the dish. Cover the dish and put it in the oven for about 3,5h at 150 degrees. When the meat has gotten soft, put it into another vessel. Remove the remains of cinnamon and anise from the sauce, then blend it until smooth. Then pour it over the meat. The prepared goose tastes great when served with millet and a salad of leek, carrot and apple.

Recipes

CHICKEN WITH BASIL

Chicken salad with roasted vegetables and mixed greens. Delicious healthy eating.

Chicken with basil

Maciej Nowicki

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Prep Time 1 50

Servings 4 people

Ingredients

2 Chicken breasts
1 l Red semi-sweet wine
4 Cloves of garlic
2 Shallots
1 Butternut squash
100 g Goat cheese roll
50 g hazelnuts
50 g pumpkin seeds
1 lime
20 g ginger
A handful of basil leaves
Colourful lettuce leaves
Salt and pepper

Instructions

Remove the skin from the breast and place it in a small pot. Then pour the wine on top of it, add chopped garlic, ginger, salt and pepper. Bring the wine to a boil and let it simmer for 4-5 minutes. Add chopped basil and set aside to cool down, then put it in the fridge for at least a day. Peel the pumpkin from the skin and cut it into 1 cm cubes. Place it in a bowl, add lime juice, salt and pepper and mix it thoroughly. Put them into a casserole dish and bake (uncovered) for about 40 minutes at 150 degrees.
To prepare the vinaigrette, put mustard, honey and lemon juice in a bowl. Then pour the oil in slowly while stirring vigorously. Finally, season it with salt and pepper.
Take the pumpkin out of the oven and let it cool down. Cut the chicken breast into thin slices. Mix the pumpkins with the cheese. Add the mashed nuts. Add the chicken breast, colourful lettuce leaves and sprinkle the whole with vinaigrette.

Recipes

CHICKEN TACO’S

Chicken taco’s

Guido Waterman

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Prep Time 30

Servings 4 people

Ingredients

600 g Chicken breast strips
40 g Mexican spice mix
1.5 Tablespoon of oil
6 Sliced carrots, cut into pieces
150 g Can of corn
2.5 dl Mexican sauce
4 taco Shells
1/4 Head of iceberg lettuce
2 Spring onions
50 g Grated cheese

Instructions

Mix the herbs with oil until a thick dressing is formedHeat the oil in the pan.Stir fry the chicken until golden brown.Add the vegetables and the herb dressing.Heat this for about 10 minutes.Bake the tacos according to the instructions.Cut the lettuce into thin strips and fill the tacos with the lettuce.Add the chicken and vegetables.Finely chop the spring onion.Sprinkle the tacos with cheese and the spring onion.Serve it with the Mexican sauce.