Chicken meat: recipes with photos. Meat in French from chicken fillet

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chicken is a versatile meat. It makes an excellent basis for first courses, it successfully fits into an endless number of salads, and recipes with chicken meat for second courses are distinguished by an enviable variety. Do not treat the meat of this bird with disdain. If you do not really like chicken, it only says that you do not know how to cook it deliciously. In this article, we will share wonderful recipes that will make you fall in love with chicken meat.

Arabian chicken

Different countries have their own ways of cooking poultry. Fans of the East will surely like the following recipe. Chicken meat is taken, in this case fillet, about a kilogram. It is washed, dried, cut into not too thin plates and beaten off through the film (without much zeal), after which it is peppered and s alted. Half a cup of long-grain rice is cooked according to the instructions; a quarter of a spoonful of curry is poured into the finished rice, after which it is mixed with canned corn and peas (about half a glass each). A beaten fillet is laid out on a greased baking sheet, a couple of spoons of rice and vegetable are placed on each piece.mixture, which is smeared with mayonnaise and sprinkled with grated cheese. Halves of small tomatoes are placed on the resulting cakes, the sheet is covered with foil and put in the oven for 40 minutes. The dish is hot, with herbs and fresh vegetables - just delicious.

Japanese Chicken

No special, intricate ingredients are needed for cooking - only sake, and it can be replaced with table white wine. The chicken is chopped in portions and fried until golden, and not in vegetable oil, but in butter. Then the chicken meat is s alted, peppered, poured with a stack of sake and a stack of broth and stewed. Fried potatoes are the best side dish. And the dish is supposed to be served on ruddy garlic croutons with herbal flavors (for fragrantness, they are sprinkled with dry herbs when dried).

Transylvanian chicken

The non-lazy can stuff the carcass in a variety of ways. In the homeland of Dracula, they use bird liver (usually chicken, but if you get a goose one, it will be just luxurious), smoked bacon and mushrooms. First of all, a small piece of bacon is cut, fat is rendered from it, on which half-rings of onion are gilded. Then crumbled champignons and liver are laid (by eye, so that the whole filling fits in the abdomen). A chopped hard-boiled egg is also added to the minced meat and a slice of white bread soaked in milk is mixed in. The mass is sprinkled with pepper, s alt, parsley and marjoram. All this is embedded inside a small carcass; it is sewn up, and (attention!) the chicken is not baked, but fried on a smallfire. Chicken meat in combination with the described minced meat turns out to be very juicy, tender and fragrant.

Chicken in melon

This is a very interesting and fairly inexpensive way to cook chicken in season. It turns out very gently, and is prepared without any difficulties. First, a whole carcass is boiled for half an hour in water, where a couple of tablespoons of dessert wine are poured. When it cools down a bit, the skin is removed from the chicken. A large melon is washed, wiped off, the top is cut off from one end. The seeds are scraped through the cut and most of the pulp is taken out. A bird is laid in its place, covered with a cut top, which is fastened to the main part with toothpicks. The fruit is placed in a saucepan, filled with water, and the lid is pressed down with a weight so that the steam does not escape. After an hour and a half, the melon is taken out, the bird is taken out and cut, and the melon pulp serves as a side dish.

Chicken in mustard sauce

Even the most ordinary cooking methods can please with new flavor notes if you make a non-standard gravy. For example, in this recipe, the beginning is the most trivial: the bird carcass is chopped into portions, s alted and rubbed with sunflower oil, after which it is fried in the oven with an indispensable watering of the resulting juice. At the same time, the sauce is made: a teaspoon of flour is fried in a couple of tablespoons of butter, combined with a glass of strong broth, mustard, vinegar (a spoonful), half a glass of sour cream, s alt and sugar (a pinch each). The mixture boils; yolks of two eggsmixed with a couple of spoons of this sauce, poured into the main mass - and the gravy is boiled until thickened. It is poured over baked chicken meat, after which the dish is kept on fire for a couple more minutes.

Chicken with bananas

A very unusual and spicy dish: the bird is cut in portions, s alted, peppered. Cuts are made in the pieces, into which a mixture of chopped parsley and crushed garlic is inserted. The chicken is then fried in sunflower oil. Rice is cooked separately. Two bananas are peeled, cut lengthwise, carefully breaded in breadcrumbs and fried - this time in butter. The dish is served like this: rice is laid out in a pile, a fragrant slice of chicken is on top, and a banana is on the side.

Feet in a pouch

Fans of this part of the chicken will love the recipe. It turns out incredibly tasty, although you have to tinker. Mashed potatoes are made from 0.5 kg of potatoes, frying is made from two large onions. When the onion turns golden, a third of a kilogram of chopped any mushrooms is poured into it; they are fried until the liquid is completely evaporated, after which they are mixed with mashed potatoes. Six drumsticks are s alted, peppered and fried until a beautiful crust. Half a kilogram of puff pastry is thinly rolled out and cut into squares with a side of 15 cm. A couple of spoons of mashed potatoes with mushrooms are placed in the center of each, a fried leg is placed on the filling, around which the dough is gathered in folds. The resulting bag is not tightly fixed with a thread, the protruding bone is wrapped in foil (so as not to burn). The bags are placed on a baking sheet and placed in the oven onquarter of an hour.

Spicy rolls

A wonderful dish is obtained if something is wrapped in chicken meat. To do this, the fillet is cut lengthwise, unfolded and lightly beaten through the film, after which it is s alted and peppered. Cheese, ham and pineapples give an amazing taste as a filling. All components are cut into small cubes, placed on the beaten chicken and the meat is rolled up. To prevent it from unfolding, it is tied with threads or fastened with toothpicks. Then the rolls are rolled in breadcrumbs, fried for five minutes on each side. Finally, the lid is closed, and the rolls are cooked for about a quarter of an hour.

French Chicken

There are a lot of cooking options for this dish. There are recipes with potatoes, and with mayonnaise, and with melted cheese, and with tomatoes. We offer to cook classic meat in French. Chicken fillet is cut lengthwise into three parts and lightly beaten off. A third of a kilogram of champignons is cut into cubes or slices, and the onion is cut into half rings. Roasting is done from mushrooms and onions. A piece of cheese (200 grams) rubs coarsely; a large tomato is cut into thin slices. Chicken is laid out in the form, s alted, peppered and smeared with mustard. Mushrooms with onions are placed on each fillet plate, tomato slices are placed on top. The dish is covered with cheese and placed in the oven for a third of an hour. The meal is served!

Indulge yourself in the pleasure of cooking delicious chicken meat! Recipes with photos will help you decide what to make of itjust today.