POLISH-STYLE ROAST CHICKEN
Delicious chicken and a bonus soup recipe to make with the leftovers (if there are any!). See Polish Chicken Noodle Soup Recipe #143044.
Provided by ElaineAnn
Categories Whole Chicken
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Remove giblets from chickens. Place hearts, necks, and gizzards in roasting pan. Discard livers.
- With a sharp knife, remove excess fat from chickens. Dry insides with a paper towel. With fingers, loosen skin over breast and thighs to make pockets, being careful not to tear the skin.
- In a food processor or blender, combine onion, garlic, paprika, salt, and pepper; puree until smooth.
- Spread 1/4 cup onion puree in the bottom of the roasting pan.
- Place chickens in pan, at least 1 inch apart. Rub 1 tablespoon puree in each cavity and spread remaining puree under skin.
- Tuck wing tips under back and tie legs together with kitchen twine.
- Roast chickens for 20 minutes. Drizzle with 1/4 cup chicken broth and roast for 40 minutes more, basting with pan drippings every 20 minutes.
- Tent chickens with foil and continue roasting for 30 minutes, or until meat thermometer measures 180° and the cavity juices run clear.
- Transfer chickens to a platter and cover with foil to keep warm. Pour pan juices into a bowl and chill in freezer 10 minutes to bring fat to the surface.
- Meanwhile, add remaining chicken broth and vodka to roasting pan and bring to boil over medium heat, scraping up any brown bits adhering to pan. Add any juices accumulated on the platter. Skim off fat from chilled pan juices, add to roasting pan, and return to a boil.
- Strain juices through a fine sieve into a medium saucepan. Bring to a simmer over medium heat. In a small bowl, blend water and cornstarch; whisk into simmering gravy. Cook, stirring, until slightly thickened, about 1 minute. Whisk in dill and sour cream, if using. Season with salt and pepper.
- Carve chickens, discarding skin. Serve with gravy (save some if making Polish Chicken Noodle Soup.)
- Serve with egg noodles and sauteed cabbage.
POLISH STYLE ROYAL CHICKEN
Make and share this Polish Style Royal Chicken recipe from Food.com.
Provided by Shawn C
Categories Whole Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- melt butter in a large skillet
- add chicken pieces and cook on all sides until starts to become golden color
- add onions and mushrooms and sweat until onion is tender.
- add water salt and pepper.
- cover and cook over medium heat about 35-40 minutes until chicken is done.
- blend flour paprika and sour cream.
- stir flour mix into liquid in pan bring just to a boil then simmer 3 minutes and serve.
Nutrition Facts : Calories 709.9, Fat 58.3, SaturatedFat 24.2, Cholesterol 223.2, Sodium 707.9, Carbohydrate 5.2, Fiber 0.8, Sugar 2.8, Protein 40
ROYAL CHICKEN TARKARI
Make and share this Royal Chicken Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Nepalese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grind garlic, ginger, fresh red chilies, curry powder, nutmeg, timur, cardamom and almonds with water into a paste.
- In a large bowl, season chicken pieces with salt and pepper.
- Heat oil and brown chicken in a sauce pan.
- Reserve browned chicken in a bowl.
- Drain oil and clean the pan, heat butter.
- Add turmeric, chopped onion and sauté till brown.
- Transfer the almond paste to the onion mixture.
- Stir for a few minutes till the oil starts to separate from the mixture.
- Turn down heat to low; add cream, broth, salt and pepper; mix well and cook until a consistent mixture is achieved.
- Transfer browned chicken to the almond sauce.
- Cook on low heat till chicken is tender and the almond sauce has thickened.
- Garnish with chopped cilantro.
- Serve with rice or roti (flat bread).
ROYAL CHICKEN
This elegant recipe supposedly dates back to 1953, the year when Elizabeth II was crowned Queen of England. Whether or not that is the case, it is an unusual recipe and tastes great.
Provided by Millereg
Categories Lunch/Snacks
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Remove the flesh from the cooked chicken and cut into small pieces.
- In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened.
- Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
- Simmer, uncovered, for about 10 minutes until well reduced.
- Strain and leave to cool.
- Puree the chopped apricot halves in a blender or food processor or through a sieve.
- Beat the cooled sauce into the mayonnaise with the apricot puree.
- Whip the cream until it forms stiff peaks and fold into the mixture.
- Season, adding a little extra lemon juice if necessary.
- Fold in the chicken pieces.
- Garnish with watercress or parsley to serve.
Nutrition Facts : Calories 693, Fat 49.8, SaturatedFat 15.7, Cholesterol 232, Sodium 205.7, Carbohydrate 2.3, Fiber 0.4, Sugar 0.6, Protein 53.2
DUTCH OVEN POLISH CHICKEN PAPRIKASZ
Just like mama made it! Almost; mama didn't add sour cream. I grew up on this; it is one of my most favorite dishes. The smell immediately brings me back to my mama's kitchen; when I walked in through the door, I knew it was paprikasz for dinner.
Provided by Monica H
Categories Chicken
Time 2h
Number Of Ingredients 11
Steps:
- 1. Wash chicken. Place chicken in plastic container. Add 1/3 cup paprika, 1 tbs salt, 1 tbs pepper. Cover and let martinate 1-2 hours at room temp.
- 2. Roughly chop onions and bell peppers into mid-size chunks. Melt 3 tbs butter in dutch oven over medium heat. Add onions, cover and cook for 10 minutes.
- 3. Uncover, give onions a good stir. Add bell peppers. Give another good stir, cover and let cook for 10 minutes. In the meantime, heat 2 tbs olive oil in pan and brown chicken on both sides.
- 4. Peel and roughly chop garlic. Add chicken and garlic to dutch oven. Stir, cover and let cook 10 minutes.
- 5. Add tomato, 1/4 cup paprika, 1 tsp salt and 1 tsp pepper. Stir, cover, and let cook 25 minutes over low - medium heat.
- 6. After 25 minutes, stir. Taste. Add more salt and paprika if needed. Cover and let cook about 15 more minutes, or until chicken is cooked through.
- 7. In mixing bowl, whisk thouroughly flour and about 3/4 cup of hot liquid from dutch oven. While whisking, pour in the chicken broth. When no more flour chunks appear, pour it all back into dutch oven.
- 8. OPTIONAL: Add 1 tablespoon sour cream (or more, if you like more).
- 9. Turn off heat, cover and let sit for about 30 minutes. Serve over mashed potatoes, egg noodles or rice. Enjoy!
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