Recipes

Ingredients: 400g boiled chicken; 400g boiled potatoes; 200ml mayonnaise; 1 medium-sized celery root; 2 apples; 2 hard-boiled eggs; 2 tablespoons of mustard; 25ml cognac; 16 lettuce leaves, salt and pepper

Preparation: Mix together in a bowl the mayo, mustard, and cognac, adding salt and pepper as needed. Peel the boiled potatoes and the celery, cut them into small cubes, and add them to the mayo sauce, stirring accordingly.

Set aside about 100g of chicken, and cut the rest (skinless) into cubes, adding it in the bowl. Mix and set on a serving platter, garnished with lettuce leaves, egg slices, and slices of the chicken that was saved. It is served on lettuce leaves.

Suggestion: As an alternative, you can also garnish the salad with pickled sweet pepper and black olives.

Enjoy!

Ingredients: 500g chicken breast, 2 pink grapefruits, 2 boiled carrots, 1 apple, 1 lettuce, 2 tablespoons of minced parsley
For the dressing: 250g of yogurt, 1 tablespoon of lemon juice, cumin, dried thyme, salt and pepper

Preparation: For the dressing: mix together the yogurt, lemon juice, cumin, thyme, and salt and pepper until homogenized.

Cut the chicken breast, the pealed grapefruits, and the apple into cubes, and add the thinly sliced carrot, mixing them all into a bowl. Add the dressing and mix.
Ornate the salad with lettuce leaves, and sprinkle the minced parsley. Chill until served.

Suggestion: Instead of a boiled carrot you can use a fresh, thinly sliced or cubed one. 2 or 3 tablespoons of corn can also be added into the mix.

Enjoy!

Ingredients: 12 chicken drumsticks, 150g butter, 200ml chicken stock, 4 garlic cloves, 2 tablespoons of honey, fresh or dried thyme, 6 sides of cooked rice, salt and pepper

Preparation: Wash the drumsticks, dry with a paper towel, and season them with salt and pepper. Melt half of the butter in a pan, and fry the drumsticks 12 to 15 minutes on low heat, until golden brown.

In another sauce pan, melt the remaining butter, then add the chicken stock and thyme. Set on low heat until the sauce is reduced about half way.

Once the sauce is ready, add to the pan next to the drumsticks. Also add the ground garlic cloves and the honey. Mix lightly and let it simmer for 15-20 minutes. Season with more salt, pepper and thyme, if necessary. A serving includes 2 drumsticks and a side of rice, ornated with the remaining sauce.

Suggestion: the chicken drumsticks with honey and thyme could also be served alongside mashed potatoes.

Enjoy!

Ingredients: 1 skinless, boneless chicken breast, 350g olives, 150g grated swiss cheese, 200g mushrooms, 2 tablespoons of margarine, 1 tablespoon of minced basil, 5 small onions, 2 cloves of garlic, 3 carrots, 1 parsnip, salt and pepper

Preparation: Butterfly the chicken breast so that you maximize its surface. Boil 200g of olives, finely chopping them afterwards. Season the chicken with salt and pepper, and sprinkle the cheese evenly on it. Add the basil and the chopped olives, and roll the breast, using string to secure it. Brush the roulade with margarine, and set on a large piece of aluminum foil. Garnish the foil with the sliced onions, garlic, carrots and parsnip, mushrooms, and the rest of the olives.

Fold the aluminum foil over as to form a closed bag. Place bag in a preheated oven for 50 minutes at medium heat. It is served warm, sliced, with the vegetables on the side.

Suggestion: the meat cooked in aluminum foil is more tender and juicier.

Enjoy!

Ingredients: 1 chicken, 750g eggplant, 3 large onions, 300g tomatoes, 200ml vegetable oil, 2 bay leaves, 4 cloves of garlic, 200ml water (or chicken stock), 2 tablespoons of minced parsley and dill, ground juniper, salt and pepper

Preparation: Cut the skinned, washed chicken into smaller pieces and fry them in 3 tablespoons of oil over low heat, for 10 minutes. Finely cut the onion and add to the pan for another 5 minutes, after which slowly pour the water (or the stock) and let it simmer for 20 minutes.

Cut the eggplants into 1 cm thick slices, season with salt, and leave them for 10 minutes, after which, fry them 1-2 minutes on each side in a separate pan. Remove them and place them in the pan with the chicken. Add the chopped tomatoes, salt and pepper, the bay leaves, the ground juniper, and the parsley and dill. Cover the pan and place in the oven for 30 minutes, at medium heat. It is served warm, with dill and parsley sprinkled on it.

Suggestion: A glass of white wine can be added before placing the pan in the oven.

Enjoy!

Ingredients: 400g chicken livers, 400g hearts and gizzards, 200g mushrooms, 1 onion, 2 eggs, 3 tablespoons of butter, 2.5 liters of water, 2 tablespoons of minced parsley, salt and pepper

Preparation: Rinse well the organs and set to boil in cold water, together with the onion, salt and pepper. Remove from stove after 25-30 minutes, take out the organs, finely chop them and put them back in the soup, alongside the finely sliced mushrooms. Boil for 20 more minutes. After removing the soup from the stove, mix 2 eggs and pour them in the soup, stirring well. Add the butter and cover for 5 minutes. It is served with fresh, minced parsley.

Suggestion: sour cream can be added instead of butter. You can also add 2 or 3 tablespoons of rice, to be mixed in along with the mushrooms.

Enjoy!

Ingredients: 20 fresh chicken wings, 3 cloves of garlic, 3 tablespoons of honey, 6 tablespoons of ketchup, 2 tablespoons of balsamic vinegar, 4 tablespoons of fresh lemon juice, paprika, salt and pepper

Preparation: Rinse the chicken wings, pat them dry and season with salt and pepper.
For the sauce, mince the garlic cloves, and mix with honey, ketchup, lemon juice, paprika, and salt and pepper, if needed.

Grill the wings for approx. 10 minutes, smother in sauce, and grill for another 15 minutes, turning often.

Suggestion: the wings can be seasoned with lemon slices, tomatoes, and herbs.
Enjoy!