Minced chicken meatballs

The composition of the dish:

Method of cooking:

Ingredients:
- Minced chicken - 500 g
- Eggs - 1 pc.
- Parmesan cheese
- Baton
- Parsley
- Tomatoes
- Spices

Mix all the ingredients and form meatballs, scald it, after it add 3 tablespoons of water, tomatoes, then jug slightly. May be served with any garnish. If you prefer pasta, you can grate some cheese onto it.

Chicken wings marinated

The composition of the dish:

Method of cooking:

To prepare this you'll need chicken wings and marinade, which includes:
- Ketchup - 50 g
- Mayonnaise - 50g
- Juice of half a lemon
- Garlic
- Onions
- Orange or tangerine - 1 pc.

Directions:
First make the marinade, add some salt and pepper to taste. Put your chicken into the marinade for about 20 minutes. Then wrap wings into triangles and bake in oven at 180 degrees for 20 minutes.

Total cooking time - 40 minutes

Stuffed legs

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken legs - 4 pcs.
- Prunes - 100-150 g
- Walnuts - 50-70 g
- Cheese - 100-150 g
- Greens
- Garlic
- Salt and pepper


Use a sharp knife to remove the skin of chicken legs like a stocking so the lower part remains on the bone. Chop off the bone. Carefully cut the flesh and mince it. Steam prunes with hot water. Remove stones and chop the prunes. Grate cheese with a coarse grater. Crush walnuts and garlic, chop herbs.
Mix all the ingredients, add salt and pepper to taste.
Stuff the chicken skin with the mix, sew up (or fill the skin inside and put a "seam" down).
Coat the chicken legs with mayonnaise.
Oil the baking sheet and put legs "seam down".
Bake in a well-heated oven (200-220 degrees) until tender (about 30 minutes).

Chicken shashlik

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 1 pc.
- Light beer - 1 bottle
- Onions - 2 heads
- Oregano - 1 tsp.
- Black pepper - 1/2 tsp
- Salt

Rinse the chicken. Separate the flesh from the bones and chop it into small pieces, season with salt and pepper, add some oregano. Clean the onion, cut into slices. Put onions and the chicken into light beer and marinate for 10 hours. Push chicken pieces and onion slices alternately on skewers. Grill it until done. Serve with fried potatoes, sprigs of fresh herbs.

Pilaf "Assorted"

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 2 pieces.
- Rice - 250 g
- Sausage - 100 g
- Ham - 100 g
- Smoked pork loin - 100 g
- Tomatoes - 100 g
- Onions - 50 g
- Stock - 0.5 liters (1 stock cube)
- Vegetable oil - 4 tbsp.
- Butter - 4 tbsp.
- Chopped cilantro - 3 tbsp.
- Saffron - at the tip of a knife
- Salt

Directions:

Cut ham, onion, loin and chicken meat into cubes, slice sausages and fry in a mixture of butter and vegetable oil. Add diced tomatoes, salt, saffron, then add the rice. Pour in the broth, cover and simmer until cooked, without any stirring. Stir the pilaf and add some greens over it before serving.

Chicken baked in a special way

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 1 pc.
- Vinegar 6% - 2 tbsp.
- Honey - 1 tbsp.
- Orange juice - 2 tbsp.
- Vegetable oil - 1 tbsp.
- Garlic - 2 cloves
- Ground black pepper
- Salt

Cut the chicken carcass in front and flatten so that the edges touched buttered roaster. Brush the chicken with vinegar diluted in 150 ml of water, rub it with crushed garlic, salt and pepper and leave for 12 hours in a cool place. Cover the roasting pan with chicken with foil and bake for 1,5 hours in a hot oven at 150-160 ° C. Remove foil. Mix orange juice with honey and pour over the chicken. Bake until golden brown.

Chicken fillet with minced chicke

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken fillets - 6 pcs.
- Minced chicken - 250 g
- Butter - 2 tbsp.
- Adjika - 1 tsp.
- Shredded cheese - 70 g
- Mayonnaise - 100 g
- Run butter - 50 g
- Wheat flour - 4 tbsp.
- Black pepper, salt

Make chicken cuts as a side pocket, salt and pepper.
Mix the minced chicken with butter and adzhika for stuffing. Put it into cuts, bread in flour and fry.
Grease roasted fillets with mayonnaise, cover with shredded cheese and bake.
Serve with rice and vegetables.

Legs in a puff

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken legs - 4 pcs.
- Cheese - 4 slices
- Puff pastry - 500 g
- Seasoning for chicken - 1 tsp.
- Mustard - 1 tsp.
- Honey.
- Salt

Remove the bone from the legs, rub the legs with a mixture of mustard and honey, leave on for 30 minutes. Gently lift the skin and stuff formed pockets with the cheese slices.
Roll puff pastry a 5 mm thick, cut into long narrow strips and wrap the legs tightly. Bake in oven at 200°C until golden brown.
When serving garnish with salad. Decorate with greens.

Rolls of chicken with mushrooms

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 350 g
- Mushrooms - 100 g
- Cheese - 150 g
- Soy sauce (for marinating)
- Spices

Marinate chicken in soy sauce, then cut it in thin plates and tenderize slightly.
Chop mushrooms, grate the cheese.
Put a layer of mushrooms on the fillet, then a layer of cheese and a layer of champignons again.
Wrap the rolls.
Put the rolls on the pre-greased foil.
Bake in oven for 30 minutes.
Open foil and bake for 10 more minutes until golden brown.

Jellied Chicken

The composition of the dish:

Method of cooking:

Ingredients:
- Cooked chicken - 500 g of flesh
- Fried chicken - 150 g of flesh
- Chicken stock - 400 g
- Gelatin - 25 g
- Water - 100 g
- Tomatoes - 1 pc.
- Carrots - 1 pc.
- Greens
- Butter - 50 g
- Freshly ground nutmeg
- Black pepper, salt

Soak gelatin in cold water for 30 minutes, then pour into the warm stock and bring to a boil. Chill. Pour the jelly layer of 5 mm into round deep dish and put to a refrigerator to harden.
To make a paste mince the flesh of roasted chicken two times with a meat grinder, add butter, salt, pepper and nutmeg. Beat up the pulp well.
Cut the flesh of a cooked chicken into thin slices and arrange on a layer of jelly.
Put the paste on each slice using a paddle, decorate with slices of tomato formed as a flower, and herbs. Pour the remaining jelly and leave in the refrigerator to harden.

Fried chicken with honey fungus

The composition of the dish:

Method of cooking:

Ingredients:
- Small honey fungus - 250 g
- Chicken - 2 carcasses (500-750 g each)
- Butter - 2 tbsp.
- White wine - 2 cups
- Sour cream - 1 cup
- Bacon - 150 g
- Small onions - 10-12 pcs.
- Pepper, salt

Cut bacon into cubes and fry in well heated pan, add not-sliced small onions, mushrooms and stew until tender. Gut chickens, wash several times, rub with salt and pepper, put in the pan and fry with a little fat. For even roast in the process of cooking a chicken is to be rotated from one side to another. Remove the ready-made chicken and cut in half. Place the halves on a warmed platter and put into a warm place so they do not cool down. Then pour the wine on a baking sheet where the chicken grilled, add cream and boil for several minutes. Pour the resulting sauce onto the chicken, and garnish with stewed mushrooms and onions. Serve cooked noodles with oil and sprinkled with grated cheese separately.

Chicken in wine

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 1 pc.
- Seed onion - 250 g
- Mushrooms - 250 g
- Bacon - 100 g
- Ground red pepper - 2 tbsp.
- Run butter - 2 tbsp.
- Dried thyme - 1 tsp.
- Garlic - 1 clove
- Dry red wine - 250 ml
- Chicken stock cubes - per 1.5 cup of stock
- Brandy - 3 tbsp.
- Potato starch - 1 tsp.
- Wheat flour - 2 tbsp.
- Salt

Cut the chicken into 6-8 portions. Rub each piece with salt and pepper.Bread it with flour. Fry all sides in hot oil. Put the chicken in another bowl. Cut bacon into small pieces, Peel onions, blanche mushrooms and cut into slices. Stew the onions and mushrooms in melted bacon for 15 minutes. Then put the fried chicken, thyme, wine, and pour 1/2 cup of stock, stew covered on over low heat for 40 minutes, then add the chopped garlic and cook another 15 minutes. Boil the remaining stock down by half, season with brandy, salt and pepper. Dilute in 2 tablespoons of water, pour in the sauce, stirring occasionally. When serving put the chicken on a plate with onions and mushrooms, pour over sauce.