Gourmet recipes - Leek dish with chicken legs

Continuing in the spirit of cooking healthy foods I want to introduce you to this one of my gourmet recipes. The reason of cooking this gourmet recipe is simple – I had the exact products. This recipe is not from the easiest to cook but have a try with it and you will see it is worth doing so.

Recipe products

4 chicken legs
250-300 g leek, chopped into 2 cm stripes
80 g carrots, chopped into thin circles
250 g canned sliced tomatoes
500 ml cold water
20 g flour
1 tablespoon red pepper
2 bay leaves
2 grains allspice
5-6 grains of pepper
Salt to taste
Flour for ovalling the legs
80 ml vegetable oil for frying

Bake the flour until it begins to change its color. Oval the legs in flour and bake until red. Take the legs out of the vegetable oil and put the leek and the carrots in it to stew them. Add salt, cover and leave them to stew until they are completely soft. Remove the cover and cook unil greasy. Add red pepper, stir nad pour the tomatoes in. Leave to boil for 2-3 minutes and pour the flour, diluted in the cold water. Stir. Add spices and the fried legs. Leave to boil up then decrease the temperature of the hot plate and cook for another 10 minutes.

Gourmet recipes - Chicken breasts with mushroom sauce

Nowadays we eat various types of food. But are they nutritious enough. This gourmet recipe contains enough proteins for the whole family and surely it is nutritious enough. Remove the mushrooms and it becomes perfect for people who practice some kind of sport.
(other gourmet recipes with chicken)

For 5 portions

500 g chicken breasts
200 g smoked ham
50 ml vegetable oil
2 onions
2 hard boiled eggs

For the sauce:

100 g fresh mushrooms
2-3 tablespoons sample flour
500 ml cold water
Ground red pepper
Nutmeg
Salt

Put the chopped into bites meat in the heated fat to fry. Add chopped into small cubes ham. Fry until golden and put in another utensil using grid. Fry the sliced into circles and floured onion in the same fat. Put it in separate utensil as soon as it begins to grow red. Pour some more oil in the frying pan. Add 50 ml of water and put the chopped into fine pieces mushrooms to stew until they become greasy. Sprinkle with the sample flour. Stir a couple of times and fill up the cold water little by little while stirring constantly so no knobs will occur. Leave to boil and cook 5-6 minutes. Season the sauce with pepper, nutmeg and salt.
Serve small pile of the meats together with sauce covered with fried onion and sliced into narrow stripes boiled eggs.

Gourmet recipes - Chicken hearts with rice

Hi! I want to introduce you to this unconventional gourmet recipe – “Chicken hearts with rice”. It is really kind of gourmet recipe because of the chicken hearts included in it as a product. You will like it if you like offal.

Recipe products

800 g chicken hearts
210 g rice
600 ml warm water
1 big-sized onion
80 ml vegetable oil
Ground pepper
Savory
Salt

Slice the onion into fine pieces and add it together with the washed and cleaned hearts in the heated oil. Cook on heated hot plate until greasy(the hearts emit liquids which should boil). Add rice for a minute, stirring it. Season with pepper and savory(I put more than usual) . Add salt. Pour the mixture in a small pan. Fill up water and stir well. Brown in oven at 220 degrees Celsius(428 degrees Fahrenheit) until the rice absorbs the liquid.

Gourmet recipes - Chicken stew with potatoes

In my length of service as housewife I learned that chicken is the most preferred meat for cooking and eating. We use chicken meat in soups, stews, cakes and other gourmet recipes. Here is one of the many uses of chicken meat. Try this gourmet recipe and I am sure you will like it!

Recipe products

1.3 kg chicken
1 kg potatoes
2 onions
70 ml vegetable oil
1 tablespoon red pepper
2 tablespoons flour
A bunch of parsley
1/2 teaspoon ground pepper
Salt to taste

Slice chicken into portions. Remove the winglets and the spine(for soup). Remove the skin from the rest of the meat. Salt and fry in vegetable oil until red. Take out the meat using slotted spoon. Fry the chopped into small pieces onion in the same grease until golden. Add the sliced potatoes to the onion. Fry 2-3 minutes. Sprinkle with flour and then with red pepper. Stir and fill up water to the level of the potatoes. Put on a low heated hot plate to boil. Return the chicken to the saucepan as soon as the potatoes become half-boiled. Cook for another 5 minutes(potatoes should not be over boiled). Add sliced into fine pieces parsley and pepper. Stir slightly. Serve the meal warm.

Chicken soup without egg-based thickener

Every day I ask myself(and my friends) what should I cook to please every member of my family for a whole day(or may be two). The real question is what gourmet recipe should we cook if we want the people who eat it not to be sick and tired of it after the first bowl? I think this gourmet recipe is the answer, or is it?

Recipe products and directions

Boil the winglets and the spine of one chicken. Bone the meat.

50 ml vegetable oil
1 onion
1/2 of a middle-sized carrot
1 potato
3 tablespoons flour
40 g rice
150 ml sour cabbage juice

Fry the chopped into fine pieces onion until golden. Add flour, stir and fill up 1 liter of chicken bouillon. Add potato chopped into small cubes, grated carrot and rice after the bouillon boils up. Leave on a low heated hot plate until the rice and the potatoes boil up. Add meat and cabbage juice. Leave to bubble and turn off the hot plate.

Gourmet recipes - Stuffed cabbage with chicken and leek

Today's dish is stuffed cabbage with chicken and leek. Recipes for this meal came from India. The main ingredient is rice, so the meal is served as main. In some gourmet recipes instead of cabbage could be used vine-leafs, but the original recipe is with cabbage. Here is my variant of the recipe. I used chicken meat, but originally It's used pork meat.

If you like it, you can see also my other lunch gourmet recipes.

For around 25-30

Recipe products

A sour head of cabbage
400 g chicken breasts
200 g leek
90 ml olive oil
250 g rice
200 ml warm water
200 ml cabbage juice
1/4 teaspoon white pepper
1/4 teaspoon nutmeg

Chop the chicken into small bites. Slice leek into fine pieces. Heat olive oil and cook the chicken and the leek until they become greasy. Add salt. Add washed rice. Stir and fill up the juice and the water. Leave to boil until the fluids get absorbed by the rice. Add spices and stir well. Separate the leaves of the cabbage from its stump. Take some of the mixture(there should possibly be chicken meet) using spoon and pour it onto a cabbage leaf. Wrap into tinsel. Arrange them in a clay tilt. Pour mixture made from water and cabbage juice onto the stuffed cabbage. Press them down with a dish so they cannot come to the surface. Cover the tilt. Bake on lower grate at 220 degrees Celsius(428 degrees Fahrenheit) for 1 hour and 30 minutes. Turn of the oven and leave for another 30 minutes.

Gourmet recipes - Chicken drumsticks on steam

For 2 portions

4 chicken drumsticks
20 ml olive oil
Half a lemon
Pepper or white pepper
Salt
3 seeds allspice
1 tablespoon dry rosemary

Remove the skin form the drumsticks. Add salt and (white)pepper. Squeeze lemon juice. Add it to the olive oil and pour the mixture on the drumsticks. Put in fridge for some hours.
Put 1 liter water in a deep saucepan. Put allspice and rosemary and leave to boil. It should not boil too long. Put drumsticks in a steam basket and then in the saucepan. The boiling water should be under the level of the steam basket. Cover and leave on low heated hot plate for around 20-25 minutes.
Serve together with fresh vegetables.

Gourmet recipes - Chicken with sausage and potatoes

Recipe products

600 g chicken breasts
600 g potatoes
100 g non perishable sausages
3 fresh green peppers
1 tablespoon red pepper
4 tablespoons tomato mash
3-4 tablespoons flour
50 ml vegetable oil
Parsley to taste

Fry the chicken breasts in vegetable oil chopped to bite-size pieces until golden. Stew sliced into small pieces green peppers and sausage in the same oil. When the green peppers soften add potatoes sliced into cubes. Stir. Fry with red pepper and pour water to the level of the potatoes. Leave to cook until ready. Mix together flour and tomato mash and dilute with some water. Pour the mixture with in the meal while stirring. Leave on low heated hot plate to boil for around 5 minutes. You can season with sliced fresh parsley if you wish.

Gourmet recipes - Chicken with garlic tomato sauce

5 portions

Boil the chicken. Bone it. Tear the chicken to bites.

For the garnish:

180 g rice
600 ml warm chicken bouillon(from boiled chicken)
4-5 tablespoons vegetable oil
10 grains of paper
A pinch of nutmeg
Salt to taste

For the sauce:

1 kg mellow tomatoes
1 onion
5-6 cloves of garlic
5 tablespoons vegetable oil
A pinch of nutmeg
A pinch of white pepper
1/2 teaspoon basil
1 teaspoon sugar
1teaspoon salt

Put rice into the heated vegetable oil and fry until the rice becomes glassy. Add warm bouillon, pepper, salt and nutmeg. Boil until it becomes thick. Put aside to cool down.
Slice tomatoes into fine pieces. Stew onion cut into small pieces and garlic in the hot fat. Add tomatoes, salt and sugar. Boil until the mixture begins to thicken. Add nutmeg, basil and white pepper. Stir.
Put the rice formed into a cube(you can form it using cup) in a dish. Arrange the boiled bites around the rice and pour the warm sauce on them.

Recipes - Chicken soup with mushrooms

Recipe products

200 g boiled chicken meat
150 ml chicken bouillon
200 g fresh mushrooms
50 ml vegetable oil
2 tablespoons flour
1 small carrot
1 middle size potato
100 g preserved peas
1 handful of vermicelli

For the egg-based thickener:

1 white of egg, 200 yogurt.

Stew sliced on stripes mushrooms in vegetable oil. Mix with flour. Pour in warm bouillon. Add potato sliced into small cubes and grated carrot. Add salt. Add meat, peas and vermicelli when the bouillon boils. Cook 15 minutes on low heat.
Mix broken white of egg with fresh milk. Put on a hot plate to get warm. Begin to add the soup while stirring the mixture. Pour the thickener in when the temperatures are equal. You can add some red pepper to taste(it is optional).

Recipes - Chicken bites with lemon juice

Recipe products

500 g chicken breasts
2 onions
1 clove garlic
juice of half a lemon
50 ml vegetable oil

Slice the meat to bites. Add salt and spices to the meat. Heat a vegetable oil in a pan. Braise onions cut into crescent. Add the meat and cook on strong hot plate. After the bites begin to fry, add chopped garlic and lemon juice. After 2-3 minutes remove from the hot plate.

Serve with mashed potatoes or vegetable stew.

Chicken cutlets

For 8 cutlets

Recipe products

2 packets chicken breasts
salt, ground black pepper, cumin, garlic powder
2 eggs, flour, bread crumbs

Halve chicken breasts. Slice each half to obtain twi thin fillets. Put in plastic bag and gently ram each. Put spices and lay fillets out one above other.

Break eggs. In two plates put bread crumbs and flour. Take the fillets. First oval in flour, then in egg mixture and finally in bread crumbs. Order them in a small pan. Put in a fridge for at least 30 minutes. Fry the fillets from both sides in vegetable oil.

Chicken with peas

I was wondering which recipe from my recipes collection to share with you today. And here it is my choice. Recipe for Chicken with peas.

Recipe products

1 and 1/2 chicken breasts
800 g peas
1 tomato
1 onion
1 carrot
50 ml of vegetable oil
3 spoonfuls of flour
1 spoonful of red pepper
200 ml warm water
50 ml white wine

Wash the chicken breasts, cut them, salt and pour wine on them. Leave for 24 hours.

Fry the meat in a vegetable oil until it gets golden color. Take out the meat from the oil. In the same oil fry carrot and onion. When onion gets glass looking, and carrot gets mellow, add the flour. Mix. Add red pepper and mix again. Cut tomato on small pieces and add it to the mixture. Also add the peas, the fried meat and the warm water. Mix well and leave the mixture to boil on hot-plate(not very hot) for 5 minutes. Keep mixing during these 5 minutes.