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Recipes

AROMATIC PAN FRIED CHICKEN WITH TOMATO SAUCE AND COLOURED PEPPERS

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 hour
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.
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DUCK BREAST WITH BUCKWHEAT HONEY ON RED WINE

Duck breast with buckwheat honey on red wine

Cristina Catese
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Prep Time 30 minutes
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.
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GOOSE WITH PRUNES IN TOMATOES

roasted goose thighs with grits

Goose with prunes in tomatoes

Maciej Nowicki
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Prep Time 2 days 4 hours
Cook Time 4 hours
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.
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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 hour 50 minutes
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.
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CHICKEN TACO’S

Chicken taco’s

Guido Waterman
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Prep Time 30 minutes
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.
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WHOLE OVEN CHICKEN

Whole oven chicken

Guido Waterman
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Prep Time 1 hour 20 minutes
Servings 4 people

Ingredients
  

  • 1 Whole chicken
  • Rosemary
  • Thyme
  • 2 Cloves of garlic
  • Butter
  • Chicken spices

Instructions
 

  • Preheat the oven at 180 degrees.Coat the outside and inside of the chicken well with the chicken spices.Finely chop the garlic.Tie the rosemary and thyme together.Fill the chicken with the garlic, the herbs and a generous amount of butter.Fry the chicken all around in a generous amount of margarine and oil.Cook the seared chicken in the oven for 70min.Remove the chicken from the oven and cover it with aluminium foil.Let it rest for 10min.Remove the herbs from the chicken and serve it.
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CHICKEN NUGGETS

Chicken nuggets

Guido Waterman
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Prep Time 30 minutes
Servings 4 people

Ingredients
  

  • 3 Chicken fillets
  • Chicken spices
  • 2 Tablespoons of flour
  • 2 Eggs
  • Bread-crumbs
  • Corn flakes
  • Spring onions

Supplies:

  • Oven
  • Deep fryer or large pan

Instructions
 

  • Preheat the oven to 225 degrees and set the deep fryer to 180 degrees.Cut the chicken fillets into long strips, then into pieces of about 2.5cm.Place the chicken in a bowl and mix it with the chicken spices.Mix it well together.Crush the corn flakes.Beat two eggs with a fork in a bowl.
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CHICKEN SKEWER

Chicken skewer

Guido Waterman
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Prep Time 1 hour
Servings 4 people

Ingredients
  

  • 500 g Free-range chicken fillets
  • 1 tbsp Japanese 7 spice blend
  • 2 tbsp Japanese soy sauce
  • 1 tbsp Sake  (toko)
  • 1/2 tbsp Lemon juice
  • 1/2 tbsp Fine sugar
  • Ground pepper from the mill

Supplies:

  • Barbecue or grill
  • Wooden skewers
  • Large bowl

Instructions
 

  • Take the smoked chicken out of the refrigerator in time.Put the oven at 200°C and lightly grease the baking dish.Defrost the spinach and add the garlic to it.Cut the Gorgonzola and the chicken into pieces and place in the bowl.Add the spinach and garlic and mix it together.Melt the butter in the pan and add the flour.Stir until a ball is created that should not brown.Add a splash to the milk and stir over low heat until a smooth sauce is formed.Add the cheese and season it with salt and pepper.Pour a thin layer of sauce into the dish and cover it with lasagne sheets.Spoon half of the chicken spinach mixture on top and cover it with lasagne sheets.Repeat this and cover it with the rest of the sauce.Sprinkle a little grated cheese on top.Place the dish in the middle of the oven for about 30-40 minutes.
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CHICKEN LASAGNE (DUTCH VERSION)

Chicken lasagne (dutch version)

Guido Waterman
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Prep Time 1 hour
Servings 4 people

Ingredients
  

  • 300 g Smoked chicken
  • Oil or butter for greasing
  • 450 g Pack of frozen spinach
  • 2 cloves of crushed garlic
  • 75 g Gorgonzola in pieces
  • 50 g Butter
  • 50 g Flour
  • 1/2 l semi-skimmed milk
  • 75 g Grated aged cheese
  • 200 g Lasagne sheets
  • Salt and pepper from the mill

Supplies:

  • Oven at 200°C
  • Cooking brush
  • Spacious baking dish
  • Cutting board
  • Bowl
  • Saucepan

Instructions
 

  • Take the smoked chicken out of the refrigerator in time.Put the oven at 200°C and lightly grease the baking dish.Defrost the spinach and add the garlic to it.Cut the Gorgonzola and the chicken into pieces and place in the bowl.Add the spinach and garlic and mix it together.Melt the butter in the pan and add the flour.Stir until a ball is created that should not brown.Add a splash to the milk and stir over low heat until a smooth sauce is formed.Add the cheese and season it with salt and pepper.Pour a thin layer of sauce into the dish and cover it with lasagne sheets.Spoon half of the chicken spinach mixture on top and cover it with lasagne sheets.Repeat this and cover it with the rest of the sauce.Sprinkle a little grated cheese on top.Place the dish in the middle of the oven for about 30-40 minutes.
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Recipes

CHICKEN SOUP

Chicken soup

Guido Waterman
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Prep Time 2 hours
Servings 8 person

Ingredients
  

  • 1 Whole chicken stock
  • 3 Leeks
  • 3 Teaspoons of black peppercorns
  • 150 g Fresh celery
  • 3 bay leave
  • 150 g Vermicelli
  • 500 g Fresh vegetables stock
  • 3 Onions
  • 3 Thick carrots
  • 100 g Fresh parsley
  • 6 Sprigs of thyme
  • 3 Pieces mace (dried nutmeg jacket)
  • 0.5 lemon (grater)

Supplies:

  • Large stockpot
  • Sieve
  • Clean tea towel

Instructions
 

  • Put the chicken stock on the stove in a pan with cold water.Bring the chicken to a boil and simmer for 3 minutes.Remove the chicken from the pan, rinse the water away.Cut the leek, carrot and onion into large pieces.Return the chicken stock to the stove in a pan of cold water.Add the leeks, carrots, onions, half of the parsley, half of the celery, thyme, bay leaves, mace and crushed peppercorns.Bring to a boil and cook until the chicken is cooked (approx. 1 hour).Remove the cooked chicken from the stock.Let the chicken cool and then pluck the meat from the bones.Make sure not to have any skin or pieces of cartilage in the mixture.Strain the chicken stock.Put the strained broth back on the stove.Bring to a boil and add the remaining parsley and celery, the stock vegetables and the vermicelli.Cook for about 10 minutes until the vermicelli is cooked.Add the chicken pieces, lemon juice and salt

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

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No matter which European country the poultry meat comes from, consumers can always rely on food safety, environmental protection, and animal welfare. Being a major trading partner in the global poultry meat market, the EU has proved to be a role model by having some of the highest standards in the world.