I'll have that leave browse through the book cooking for men, because it has too many recipes appealing and unhealthy, like this fried chicken to the Viennese, only appropriate style if you have planned not to eat for days, because it is fried in butter, but it makes you salivate just smell it, or even remember it.
It is a simple, as all of the book recipe, although the art of the Breading and batter sometimes resists hands less dexterous, the effort to achieve a crispy and tasty layer before biting the chicken deserve worth the effort and learning.
Ingredients for 2 persons
1/2 Kg of chicken (chicken wings, breasts, thighs, whichever you prefer), 2 eggs, flour, breadcrumbs, 100 gr of butter, salt and pepper.
How to make fried chicken Viennese style
The first thing is to clean the chicken and remove the feathers may have skin. Then we season and proceed to Breading. We have three dishes, one with flour, one with the beaten eggs and one with the bread crumbs.
The process for Breading is always: the first flour, then egg and finally bread. The key to make it a good Breading is well permeate the meat with egg, so that the breadcrumbs adhere well and does not fall off during frying.
Once we have the ready chicken, we melted the butter in a skillet over medium heat. If we see something is scarce, we can add a bit of some soft variety (hojiblanca or arbequina) olive oil, for example. When the oil is hot, add the chicken.
You must be careful not too up the heat and move the pieces frequently, to make meat well without burning the Breading. It must also take into account that the larger pieces, such as the thighs, will take longer to become. Finally, we put the fried chicken on a bit of paper towel to remove the excess oil.
Free Range Chicken Pies
Ingredients:
1 free-range chicken breast
50 ml red wine
750 g potatoes
1 egg yolk
30 g butter
Olive oil
1 bunch of parsley
1 bunch of Chervil
12 grains of pepper
Salt
A few canons
Preparation:
Lay the chicken breast in a pan with the wine, pepper, a sprig of parsley and a pinch of salt. Cover with water, bring to a boil and cook over medium heat for 35-40 minutes. Peel, wash and slice the potatoes. Cook them with salt for 20 minutes; reserve in the water. Wash, dry, and chop the parsley and Chervil, reserving a few sprigs for garnish. Fray the breast, drizzle with 1 c.s. oil, mix well and cover with plastic kitchen. Pass the potatoes mash.
Add the herbs and the yolk and mix. Preheat the grill of the oven to maximum. Grease inside of 4 rings of pastry of 10 cm in diameter. Place in a pan on parchment paper and fill up 1/3 of its height with the chicken. Cover with mash, a few slices of butter and bake 2-3 minutes.
Presentation
Distribute in plates, remove the rings and accompany with canons. Spray with a Ribbon of oil and serve.
1 free-range chicken breast
50 ml red wine
750 g potatoes
1 egg yolk
30 g butter
Olive oil
1 bunch of parsley
1 bunch of Chervil
12 grains of pepper
Salt
A few canons
Preparation:
Lay the chicken breast in a pan with the wine, pepper, a sprig of parsley and a pinch of salt. Cover with water, bring to a boil and cook over medium heat for 35-40 minutes. Peel, wash and slice the potatoes. Cook them with salt for 20 minutes; reserve in the water. Wash, dry, and chop the parsley and Chervil, reserving a few sprigs for garnish. Fray the breast, drizzle with 1 c.s. oil, mix well and cover with plastic kitchen. Pass the potatoes mash.
Add the herbs and the yolk and mix. Preheat the grill of the oven to maximum. Grease inside of 4 rings of pastry of 10 cm in diameter. Place in a pan on parchment paper and fill up 1/3 of its height with the chicken. Cover with mash, a few slices of butter and bake 2-3 minutes.
Presentation
Distribute in plates, remove the rings and accompany with canons. Spray with a Ribbon of oil and serve.
CHICKEN WALNUT
1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown chicken in butter and combine 2 tablespoons soy sauce, one half cup water and one quarter cup apple juice. Pour liquid over browned chicken. Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots. Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with corn starch mix. Left over, add to chicken stir until thick. Serve hot garnished with French fried walnuts. Make by heating one half cup or more walnuts in boiling water five minutes. Remove skins, dry and fry until brown.
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown chicken in butter and combine 2 tablespoons soy sauce, one half cup water and one quarter cup apple juice. Pour liquid over browned chicken. Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots. Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with corn starch mix. Left over, add to chicken stir until thick. Serve hot garnished with French fried walnuts. Make by heating one half cup or more walnuts in boiling water five minutes. Remove skins, dry and fry until brown.
POTTED CHICKEN WITH PEPPERS AND MUSHROOMS
4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours. Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours. Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
SUNDAY DINNER CHICKEN
8 chicken breasts (boneless and
skinless)
1 pkg. chipped beef or 1 jar smoked
chipped beef
1 can undiluted cream of chicken soup
1/2 pt. sour cream
(if desired - wrap each piece of
chicken with 1 piece of bacon)
Cover bottom of flat, greased baking dish (8x12) with chipped beef. Arrange chicken on top of beef. Mix soup and sour cream. Pour over chicken. Bake at 275 degrees for 3 hours uncovered. Serves 8. Put into oven when you leave for Sunday School and church. When you get home, cook vegetables, prepare salad and dinner is on the table in 20 minutes.
skinless)
1 pkg. chipped beef or 1 jar smoked
chipped beef
1 can undiluted cream of chicken soup
1/2 pt. sour cream
(if desired - wrap each piece of
chicken with 1 piece of bacon)
Cover bottom of flat, greased baking dish (8x12) with chipped beef. Arrange chicken on top of beef. Mix soup and sour cream. Pour over chicken. Bake at 275 degrees for 3 hours uncovered. Serves 8. Put into oven when you leave for Sunday School and church. When you get home, cook vegetables, prepare salad and dinner is on the table in 20 minutes.
SKILLET BARBECUED CHICKEN
Chicken, with or without skin, bone or
boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce
In large skillet melt butter with curry powder and garlic. Add chicken and brown. Remove chicken. Into drippings, stir soup and flour together. Gradually stir in remaining ingredients. Return chicken to pan. Cover and cook over low heat until chicken is done. About 1 hour. Serve with rice or noodles.
boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce
In large skillet melt butter with curry powder and garlic. Add chicken and brown. Remove chicken. Into drippings, stir soup and flour together. Gradually stir in remaining ingredients. Return chicken to pan. Cover and cook over low heat until chicken is done. About 1 hour. Serve with rice or noodles.
LIGHT CAPITAL CHICKEN
2 tbsp. corn oil margarine
4 tbsp. flour
3/4 c. defatted chicken stock
1/2 c. skim milk
1 tbsp. canola oil
3 whole chicken breasts, boned,
skinned, split, about 1 1/2 lbs.
total
8 oz. fresh mushrooms, sliced, about
3 cups
1 c. each, dry white wine, water
1/2 c. 2% milk
3/4 tsp. salt
1/4 tsp. dried tarragon leaves,
crushed
Dash garlic powder
1/4 tsp. freshly ground black pepper
2 tbsp. each, chopped green onions,
fresh parsley
Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan. Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown. Add chicken stock and skim milk. Using a wire whisk, stir the mixture over medium heat until it comes to a boil. Continue to cook 1 minute more; set aside. Melt remaining 1 tablespoon margarine in a large skillet along with canola oil. Add chicken and cook over medium heat until brown on both sides, about 5 minutes. Remove chicken and place in baking dish sprayed with non-stick vegetable coating. Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour, the sauce, and the wine and water. Simmer, stirring, until thickened about 10 minutes. Stir in 2% milk, salt, tarragon, garlic powder and pepper. Pour over chicken and bake, uncovered until hot (45 minutes). Sprinkle with green onions and parsley; bake 5 minutes.
4 tbsp. flour
3/4 c. defatted chicken stock
1/2 c. skim milk
1 tbsp. canola oil
3 whole chicken breasts, boned,
skinned, split, about 1 1/2 lbs.
total
8 oz. fresh mushrooms, sliced, about
3 cups
1 c. each, dry white wine, water
1/2 c. 2% milk
3/4 tsp. salt
1/4 tsp. dried tarragon leaves,
crushed
Dash garlic powder
1/4 tsp. freshly ground black pepper
2 tbsp. each, chopped green onions,
fresh parsley
Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan. Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown. Add chicken stock and skim milk. Using a wire whisk, stir the mixture over medium heat until it comes to a boil. Continue to cook 1 minute more; set aside. Melt remaining 1 tablespoon margarine in a large skillet along with canola oil. Add chicken and cook over medium heat until brown on both sides, about 5 minutes. Remove chicken and place in baking dish sprayed with non-stick vegetable coating. Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour, the sauce, and the wine and water. Simmer, stirring, until thickened about 10 minutes. Stir in 2% milk, salt, tarragon, garlic powder and pepper. Pour over chicken and bake, uncovered until hot (45 minutes). Sprinkle with green onions and parsley; bake 5 minutes.
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