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Food

Feta-Brined Roast Chicken – A Classic Chicken Recipe

By 1238 0

Ingredients:

  • Water : 4 cups
  • 4 ounces feta cheese (about 1 cup crumbled)
  • Kosher salt : 2 tsp
  • Freshly ground black pepper : 2 tsp
  • 4 medium boneless, skinless chicken breasts (about 2 pounds total)
  • 1 head garlic
  • Fresh rosemary, cut or broken into small pieces : 6 sprigs
  • Olive oil : 1 tbsp
  • 1/2 large lemon
  • Crostini, for serving

Preparation:

Blend the water, feta, salt, and pepper in a bowl, until it becomes smooth. Put the chicken breasts in a large resealable plastic bag or container. Spread the brine over the chicken and cover it. Refrigerate at least 8 hours or overnight.

Arrange a rack in the middle of the oven and heat to 400°F. Remove the chicken breasts from the brine, pat dry with paper towels, and place in a single layer in a baking dish or on an aluminum foil-lined rimmed baking sheet. Let sit for about 30 minutes at room temperature.

Take some garlic cloves, peel, smash, and scatter around the chicken. Cut the top off the remaining garlic head to expose the cloves, cut in half horizontally, then place the 2 pieces in the pan. Sprinkle the rosemary sprigs over the chicken, then drizzle with the oil. Roast until an instant-read thermometer inserted in the thickest part of the breasts reads 165°F, 35 to 45 minutes.

Take out the chicken breasts from the oven, squeeze the juice from the lemon half over the chicken, and let it rest for 5 minutes before serving. Squeeze the roasted garlic cloves out of their peels onto crostini, if desired.

Image courtesy: about.spud.com / images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Mouth Watering Chicken Divan
Food

Chicken Divan

By 1167 0

Chicken Divan is a chicken casserole usually served with broccoli, almonds, and Mornay sauce. The dish is now commonly prepared with regular Parmesan cheese and remains one of the most classic American casserole dishes today. Lets see how to prepare this delicious recipe!

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 4 cups broccoli florets, or to taste
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon dried parsley
  • salt and ground black pepper to taste
  • 3 cups cauliflower florets
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon lemon juice
  • 1/2 cup mayonnaise
  • 2 cups shredded Cheddar cheese

Preparation

Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.

Preheat oven to 350 degrees F (175 degrees C). Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper. Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.

Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce. Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

Photo Courtesy: Google/ images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Chicken Schnitzel
Food

Chicken Schnitzel

By 978 0

Ingredients

  • 2 lbs boneless skinless chicken breasts (4 large breasts)
  • 1 cup flour for dredging
  • 2 large eggs
  • 1 cup breadcrumbs, matzo meal, or panko
  • 2 tbsp paprika
  • 1 tbsp sesame seeds (optional)
  • Salt and pepper
  • Oil for frying (pick one with a high smoke point like grapeseed)
  • Fresh lemon wedges for garnish

Preparation

Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Use a mallet to pound the breasts until they are a little less than ¼ inch thick.

Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs. In your third bowl, stir together the breadcrumbs, paprika, 1/4 tsp salt and sesame seeds (optional) till well blended. Leave an empty plate nearby where you will place your coated schnitzels.

Pour oil into a skillet until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first coat with flour, then with egg, then with breadcrumb mixture.

The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.

After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil. Sprinkle the schnitzels with additional salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.

Photo Courtesy: Google/ images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Chicken Enchiladas Suizas
Food Trending

Chicken Enchiladas Suizas

By 1175 0

Ingredients

  • 1 tablespoon butter
  • 6 skinless, boneless chicken breast halves
  • 1 cup onion chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cups shredded Cheddar cheese
  • 1 cup green salsa
  • 1 (4 ounce) can diced green chile peppers
  • 1 cup chopped fresh cilantro
  • 4 teaspoons ground cumin
  • 2 chipotle peppers in adobo sauce, chopped
  • salt and ground black pepper to taste
  • 12 (7 inch) flour tortillas
  • 10 ounces shredded Monterey Jack cheese
  • 1 cup whipping cream
  • 1/2 cup chicken broth

Preparation

Take a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook for about 15 to 20 minutes. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 baking dish.

Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.

Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.

Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Photo Courtesy: Google/ images are subject to copyright

Europe times European news Euro food recipe Crispy Baked Chicken Wings
Food

Crispy Baked Chicken Wings

By 1671 0

Ingredients

  • 4 pounds chicken wings
  • 1/2 cup butter
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons ground paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly. Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces. Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes.

Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl. Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top. Bake in the preheated oven until skin is browned and juices run clear, about 1 hour.

Photo Courtesy: Google/ images are subject to copyright

europe times european news health food Chicken Marsala Over White Rice
Food Trending

Delicious Chicken Marsala Over White Rice

By 1160 0

Here is a simple and delicious chicken Marsala recipe.

Ingredients

  • 2 cups water
  • 1 cup uncooked white rice
  • 1 cup all-purpose flour
  • salt to taste
  • ground black pepper to taste
  • 1 pinch dried oregano to taste
  • 1 pound skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup sliced fresh mushrooms
  • salt and ground black pepper to taste
  • 1/2 cup Marsala wine
  • 1/2 cup chicken stock

Preparation

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside. In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.

Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.

Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.

Photo Courtesy: Google/ images are subject to copyright