Black Forest Oktoberfest Chicken Recipes

20 AUTHENTIC OKTOBERFEST FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Oktoberfest recipe in 30 minutes or less!

OKTOBERFEST ROAST CHICKEN - WIESN HENDL

Steps:

• With a paper towel tab the chicken dry.
• Preheat the oven to 390°F.
• Rub the chicken intensly with salt - inside and outside.
• Wash the parsley and fill the chicken with it.
• Melt the butter in a pot. Use 1 tbsp. of butter to fill into the chicken.
• Roast the chicken for about 20 minutes at 390°F, then increase the temperature to 450°F and cook until the meat is fully cooked.
• Brown the butter and during the roasting brush the butter on the chicken every 15 minutes.
• Cut the chicken in halfes and serve each half with a pretzel - Oktoberfest style!

BLACK FOREST CHICKEN SKILLET

Steps:

• Wash hands. Sprinkle chicken with seasoned salt. Wash hands.
• Spray large nonstick skillet with nonstick cooking spray. Heat to medium-high; add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet.
• Add onion, potatoes, ham, slaw mix and caraway seed to skillet. Mix well, then top with chicken. Cover and cook 10 to 15 minutes or until vegetables are tender and chicken is done (internal temperature 170° F).
• Serving Suggestion: Serve with hot rye rolls. Refrigerate leftovers.
• Tip: Boneless, Skinless Chicken Thigh Cutlets may be substituted fro the boneless, skinless breasts.

BLACK FOREST CHICKEN

Steps:

• Preheat oven to 180 degree C (350 degree F).
• Season chicken breasts on both sides with pepper.
• Heat oil over medium high heat in an ovenproof pan. Sear chicken breasts for about 1 minute on each side, or until they are golden. Remove from pan and reserve.
• Add onion to the pan and saute, stirring frequently, for 3 minutes or until lightly golden. Add 2 tablespoons of water, scraping brown bits from the bottom of the pan.
• Place chicken breasts on the bed of onions and cover; cook in the oven for about 20 minutes, or until meat is no longer pink inside and internal temperature reaches 82 C (180 F). Season with salt to taste.
• In the meantime, bring cherry juice to boil in a small saucepan. Add chocolate; reduce heat to low and stir until chocolate is melted.
• Add cherries and vanilla and allow to simmer for 5 minutes. Stir in cream and allow to simmer for about 2 minutes, or until sauce thickens. Keep warm.
• Serve chicken breasts on onions with the Black Forest sauce.

BLACK FOREST OKTOBERFEST CHICKEN RECIPE

Steps:

• Marinate chicken for 1-2 days. Then bake at 375 degrees for 20-25 minutes or longer if pan is crowded.

CASHEW CHICKEN WITH LIME MARMALADE DIPPING SAUCE RECIPE

Steps:

• In a small bowl whisk together the sherry, soy sauce, sesame oil, and the lime juice. Stir in the lime zest, garlic and ginger. Place the chicken cubes in a large bowl and toss with the marinade. Refrigerate for at least 2 hours. Place the cashews, sesame seeds and cornstarch in a food processor and process until the mixture looks like small, powdery pebbles. Transfer to a shallow dish. Remove the chicken from the marinade, reserving any left over. Dredge each chicken cube with the cashew mixture to coat. Place the cubes slightly apart on a lightly oiled baking sheet. Bake at 375, drizzling wit the reserved marinade, until the chicken is just cooked through, about 10 minutes. For dipping sauce, heat marmalade in a saucepan over medium-low heat until just melted. Remove from heat and stir in horseradish and cilantro.

OKTOBERFEST SOUP

Steps:

• Place bratwurst and water in a Dutch oven. Cover; cook over medium heat 10 minutes. Uncover; turn bratwurst and cook until browned and centers are no longer pink, 13-17 minutes longer. Remove and cool slightly. Cut into 1/4-in.-thick slices; set aside. In the same pan, heat oil over medium heat. Cook and stir onion until tender, 5-7 minutes. Add garlic; cook 1 minute longer. , Stir in potatoes, chicken stock, beer, mustard, caraway seeds, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until potatoes are tender, 20-25 minutes. Add sliced bratwurst; heat through. Just before serving, sprinkle with cheese.