5 Fresh Ideas of Chicken Recipes

The ingredients: 6 carrots, 6 sticks celery, 2 onions, 2 bay leaves, sea salt, freshly ground black pepper, 4 whole peppercorns, 1 higher-welfare roast chicken carcass with leftover chicken attached, 1 large knob butter, olive oil, 2 cloves garlic, 4 shallots, a few sprigs of fresh flat-leaf parsley, 2 handfuls seasonal greens, such as kale or cavalo nero, 200 g spinach, 1 lemon.

Put 2 well chopped carrots and 2 celery sticks to the pan with onions, bay leaves, peppercorns, a pinch of sea salt and the chicken and fill it with water so that everything was covered. After boiling, reduce the heat to simmer and cook for an hour, removing any scum, which appears on the surface.

20 minutes before the stock is ready, slice the remaining carrots and celery sticks. In a saucepan, melt the butter and combine it with the olive oil. Add garlic, shallots and parsley and cook for 5-10 minutes until they become soft. Cook for 5 more minutes after the addition of the carrots and celery.

When the stock is ready, remove the chicken and take off all the pieces of meat. Using a sieve, strain the stock into the pan with the vegetables, boil and then simmer for 20 minutes. Put the seasonal greens and cook for another 10 minutes. Just the minute before the soup is ready, add the spinach and once it’s ready, squeeze the lemon juice. Place the soup into the bowls and top it with the meat, leaves of parsley and pepper.

If you seek for a good fried chicken recipe, we can offer you one of the chicken breast recipes, which is extremely delicious. It’s Weeknight Lemon Chicken Skillet Dinner.

Ingredients: 12 ounces baby red potatoes (halved), 1 tablespoon olive oil, 4 (6-ounce) skinless, boneless chicken breast halves(3/4-inch thickness), 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 2 thyme sprigs, 4 ounces cremini mushrooms (quartered), 1 tablespoon chopped fresh thyme, 1/4 cup whole milk, 5 teaspoons all-purpose flour, 3/4 cups unsalted chicken stock, 8 very thin lemon slices, 1 (8-ounce) package trimmed haricots verts, 2 tablespoons parsley (chopped).

Place potatoes in a saucepan, cover them with water, boil, then simmer for 12 minutes and drain. Heat a skillet, add 1 teaspoon of olive oil, a salted and peppered chicken, thyme sprigs and cook for 5 minutes or till the chicken starts to brown. Turn over the chicken, place the pan into the oven and bake for about 10 minutes. Remove the chicken from the pan.

Add 2 teaspoons of oil, potatoes, mushrooms, thyme to the skillet and cook for 3 minutes. Combine milk with flour, salt and pepper and pour into the pan together with stock, beans and lemon and simmer for a minute. Put the chicken into the pan, reduce the heat and simmer for about 3 minutes. Decorate the dish with parsley.

Easy Oven-Baked Sesame Chicken Thighs can be found not in every list of baked chicken recipes. However, they are very tasty, easy cooked and can surely be called one of the best chicken thigh recipes.

Ingredients: 4 cloves garlic (minced), 1/2 inch fresh ginger (minced), 1/4 cup honey, 2 tablespoons dark soy sauce, 1 tablespoon rice vinegar (or white vinegar), freshly ground pepper, 6-8 bone-in, skin on chicken thighs, 1 teaspoon toasted sesame oil, toasted sesame seeds, green onions (sliced).

Preheat the oven to 375°F.

Place the chicken thighs on the baking dish, covered with foil. Combine garlic, ginger, honey, soy sauce, rice vinegar and pour this mixture over the chicken so that every thigh is covered with it. Top with freshly ground pepper and place in the oven. In about 15 minutes brush the chicken with the sauce from the pan. Bake until the thighs are browned (about 15-25 minutes more). Once the chicken is ready, cover it with the sesame oil, sesame seeds and green onions.

Chicken and Pineapple Salad is a very delicious dish. This chicken salad recipe is very easy and everyone can cook it.

Ingredients: 2 tablespoons Dijon mustard, 1 tablespoon olive oil, 1/4 cup lime juice, 12 ounces shredded and poached or roasted chicken, 1 small head napa cabbage, halved 4 plum tomatoes, thinly sliced 4 scallions, thinly sliced 1/2 small pineapple, salt and pepper.

Whisk together mustard, oil and lime juice. In a large bowl, mix chicken, cabbage, tomatoes and scallions. Before serving the dish add the pineapple, pour the sauce and add salt and pepper. That’s it.

The following chicken enchilada recipe is a very simple, but very tasty one.

Ingredients: 4 skinless, boneless chicken breast halves, 1 onion (chopped), 1/2 pint sour cream, 1 cup shredded Cheddar cheese, 1 tablespoon dried parsley, 1/2 teaspoon dried oregano, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt, 1 (15 ounce) can tomato sauce, 1/2 cup water, 1 tablespoon chili powder, 1/3 cup chopped green bell pepper, 1 clove garlic (minced), 8 (10 inch) flour tortillas, 1 (12 ounce) jar taco sauce, 3/4 cup shredded Cheddar cheese.

Preheat the oven to 350°F.

Cook the chicken in a medium skillet over medium heat until it’s ready and drain the excess fat. Cut it and put into the skillet again together with the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. When the cheese melts, add salt, tomato juice, water, chili powder, green pepper and garlic.

Roll the mixture in tortillas and put into a baking dish. Cover the rolls with taco sauce and 3/4 cup of Cheddar cheese. Bake for 20 minutes and cool for 10 minutes before serving.