Chicken and mushrooms pie

The composition of the dish:

Method of cooking:

Ingredients:
- Cake wafer - 3-4 pcs.
- Chicken fillet - 800 g
- Mushrooms - 400 g
- Onions - 200 g
- Butter - 200 g
- Cheese - 150 g
- Rich cream - 100 g
- Nutmeg
- Black pepper, salt
- Parsley

Cut chicken fillet into pieces, fry with onion chopped to semi-rings.
Slice mushrooms and saute in butter, add some nutmeg, salt, pepper, cream, mix well with chicken and onion and rub it all in a food processor.
Interlay wafer cakes with the mix, apply a thin layer on top, dredge with grated cheese. Bake in the oven until golden brown. Decorate with greens when serving.

Spicy sausage in a puff

The composition of the dish:

Method of cooking:

Ingredients:
- Sausage - 4 pieces.
- Puff pastry - 350 g
- Cheese - 8 slices
- Cucumber pickle - 4 pcs.
- Mustard - 1 tsp
- Egg - 1 pc.

Directions:

Cut sausages lengthwise into 2 parts. Slice cheese and cucumbers. Roll the dough 5 mm thick, cut into strips, brush with mustard, place sausage halves, cheese and cucumber slices on each strip. Wrap into rolls, brush with egg and bake until cooked dough.

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.

Fennel flavoured chicken liver on skewers

The composition of the dish:

Method of cooking:

Ingredients:

- Chicken Liver - 400 g
- Olive oil - 70 ml
- Fennel seeds - 1 tbsp.
- Sage leaves - 8 pcs.
- Juice of 1 lemon
- Garlic - 1 clove
- Breadcrumbs - 5 tbsp.
- Salt and white pepper

Directions:

Wash and dry chicken livers. Mix the fennel seeds, lemon zest, sage, garlic and spices in a blender. Add the breadcrumbs.
Season the liver with the mixture and put on skewers, then roll it in breadcrumbs and fry on a hot pan in olive oil until golden brown.
Bring to done in the oven at 200°C if necessary. Sprinkle with lemon juice when serving.

Chicken salad

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken breast - 500 g
- Boiled potatoes - 1-2 pcs.
- Cucumbers - 2 pcs.
- Boiled eggs - 1 pc.
- Canned green peas - 2 tbsp.
- Mayonnaise - 3 tbsp.
- Salt to taste
- Greens

Boil chicken breast, separate flesh. Cut a part of the fillet into thin slices to decorate the salad, chop the rest of the flesh into small cubes.
Cut potatoes and cucumbers into small cubes, combine, add the cubes of meat, peas, mayonnaise, salt and mix well.
Place lettuce in a salad bowl. Decorate with slices of meat and eggs, fresh herbs.

Chicken legs baked with mayonnaise

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken legs - 6 pcs.
- Potatoes - 600 g
- Mayonnaise - 130 g
- Salt and pepper (to taste)

Wash legs, dry and rub with salt and pepper.
Cut peeled potatoes into slices.
Put the legs on a greased sheet with high sides with slices of potato around, bake in the oven at 200 ° C until almost cooked. After that, sprinkle potatoes with salt, cover legs with mayonnaise and put into the oven for another 15-20 minutes.
Easy and delicious!

Hot snack with almonds

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken breast - 350 g
- Egg albumen - 1 pc.
- Salt - 1/2 tsp.
- Sugar - 1/2 tsp.
- Black pepper - 1/8 tsp.
- Flour - 75 g
- Water - 3/4 cup
- Corn starch - 2 tbsp.
- Baking soda - 1 tsp.
- Almonds - 250 g
- Vegetable oil


Remove bones and skin from the chicken, cut the flesh into cubes. Mix egg albumen, salt, sugar and pepper. Put chicken into the mixture and chill for 20 minutes in the refrigerator.
Mix flour, water, starch, salt, baking soda and chopped almonds. Roll the chicken in the resulting mixture.
Dip chicken pieces in hot oil for 2-3 minutes (until golden). Serve this hot appetizer with sweet-and-sour sauce.

Chicken salad with pineapple

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken (cooked meat) - 100 g
- Canned pineapple - 60 g
- Lemon juice - 1 tbsp.
- Mayonnaise - 2 tbsp.
- Sour cream - 2 tbsp.
- Walnuts (kernels) - 20 g
- Parsley and dill - 20 g

Cut the flesh into large cubes, cut pineapple into slices. Place on a platter, alternating pineapple and chicken meat.
Grate walnuts (keep 2 whole cores for decoration). Chop herbs (2 sprigs leave for decoration).
For sauce, mix sour cream, mayonnaise and lemon juice. Serve the salad, water with sauce, sprinkle with grated nuts, herbs and decorate with a whole walnut kernels and sprigs of greenery.

Chicken salad with vegetables

The composition of the dish:

Method of cooking:

Ingredients:
- Fried chicken - 1/2 pc.
- Cauliflower - 100 g
- Green celery - 1/4 of the stem
- Bell pepper - 1/2 pc.
- Carrots - 2 pcs.
- Radishes - 1/2 pc.
- Sour cream - 1/4 cup
- Yogurt - 1/2 cup
- Juice - 1/2 lemon
- Black pepper, salt to taste

Boil cabbage in salted water for 15 minutes, fold in a sieve, cool and disassemble the curds.
Wash and slice celery, bell peppers, carrots and radishes into strips.
Remove the chicken skin, separate the flesh from the bones and cut it into slices. Combine the prepared ingredients, season with salt, pepper and a mixture of sour cream, yogurt and lemon juice. Hold 10 minutes in a cold place.
Sprinkle with chopped herbs when serving.

Quenelles of chicken

The composition of the dish:

Method of cooking:

Ingredients:
- Cooked chicken - 300 g of flesh
- Rice porridge viscous - 1/2 cup
- Milk - 1 tbsp.
- Butter - 1 tbsp.
- Wheat flour - 1 tsp.
- Sour cream - 300 g
- Processed cheese is soft - 2 tbsp.
- Tomatoes - 2 pcs.
- Dill chopped - 1 tbsp.
- Freshly ground nutmeg
- Salt

Mince the flesh two times with a meat grinder together with the porridge, add salt, milk, butter and beat up until fluffy pulp. Form quenelles of 20-25 g from the pulp, and steam them for 25 minutes.
For the sauce drain flour, mash with sour cream and bring to a boil. Remove from heat, add cheese, nutmeg, salt, dill and mix well. Scald the tomatoes, remove the skin, cut flesh into cubes and combine with the sauce.
Lay cooked quenelles at the center of buttered form, decorate with puree of carrots or potatoes. Bake in the oven at 220 ° C until golden brown.

Chakhokhbili Chicken

The composition of the dish:

Method of cooking:

Ingredients:
- 1 chicken - 1.2 kg (chicken can be replaced by a similar number of thighs)
- Tomatoes - 3 pcs.
- Onions - 2 pcs.
- Cilantro (or parsley) - one batch
- Basil - one batch
- Khmeli suneli - 1 tsp
- Small red pepper 1 pc.
- Salt to taste
- Garlic - 3-4 cloves
- Butter

Cut chicken into small pieces of about equal size, wash, dry with paper towels. Fry in a dry frying pan for 15 minutes, turning constantly, until golden brown. Reduce the heat.
Slit tomatoes skin crosswise, pour over boiling water, dip into cold water and remove the skins. Cut into small cubes, add to chicken. Stew for 10 minutes.
Cut onions into half rings and fry with butter until golden brown.
Add to the pan, stew covered for 30 more minutes. At the end add the finely chopped garlic, herbs, salt and spices, stir and stew for 7 more minutes.
Serve with rice or mashed potatoes.

Hot chicken sandwiches

The composition of the dish:

Method of cooking:

Ingredients:
- Boiled white chicken meat (estimated at an average chicken breast for 4 sandwiches)
- 4 slices of white bread
- A few slices of cheese durum
- Vegetable oil
- Salt
- Spices
- Greens

Put bread in a frying pan with a well-heated oil, fry a little on one side. On the unroasted side put chicken, salt, pepper to taste and cover the meat with cheese. Close the pan with a lid and cook over low heat until cheese melts. Place ready-made sandwiches on a plate and decorate each one with sprigs of dill.