European Discoveries: Chicken For Every Cuisine: Chicken Recipes For Every Occasion: From Weeknight To Feast
Europe's culinary landscape is as diverse as its history, with each region offering distinct flavors, cooking techniques, and traditions. From the rustic farmhouse kitchens of France to the bold and hearty dishes of Eastern Europe, chicken takes center stage in a variety of European cuisines. In this chapter, we explore some of the most beloved European chicken recipes, each one a reflection of its country's unique culture. Whether you're looking for a comforting dish to serve on a chilly weeknight or an elegant entrée for a special occasion, these European chicken recipes are sure to delight.
1. British Chicken and Leek Pie
It’s a comforting, savory pie filled with tender chicken, creamy leeks, and a deliciously flaky crust.
Perfect for: Cozy dinners or a special family meal
Serving Size: 4-6 servings
Ingredients:
4 boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces
2 tbsp olive oil or butter
2 medium leeks, cleaned and sliced into thin rings
1 medium onion, chopped
2 cloves garlic, minced
1 ½ cups chicken broth
1 cup heavy cream or whole milk
2 tbsp all-purpose flour
1 tsp dried thyme
Salt and freshly ground black pepper to taste
1 egg, beaten (for egg wash)
1 sheet of puff pastry or shortcrust pastry (enough to cover the top of the pie)
Fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Chicken:
Heat the olive oil or butter in a large pan over medium heat. Add the chopped chicken pieces and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.
2. Cook the Vegetables:
In the same pan, add the chopped onion and leeks. Sauté for 4-5 minutes until softened and fragrant. Add the minced garlic and cook for another 1 minute.
3. Make the Sauce:
Sprinkle the flour over the vegetables in the pan and stir to coat. Cook for 1-2 minutes to form a roux. Slowly pour in the chicken broth while stirring to prevent lumps. Once the broth is fully incorporated, add the heavy cream or milk. Continue to stir until the sauce thickens, about 3-5 minutes. Add the dried thyme and season with salt and pepper to taste.
4. Combine the Chicken and Sauce:
Return the cooked chicken to the pan, stirring to combine with the sauce and vegetables. Let it simmer for another 2-3 minutes until everything is heated through and well combined. If the mixture is too thick, you can add a bit more broth or milk to reach your desired consistency.
5. Assemble the Pie:
Preheat your oven to 400°F (200°C). Transfer the chicken and leek mixture into a pie dish or ovenproof dish. Roll out your puff pastry or shortcrust pastry on a lightly floured surface and place it over the dish. Trim any excess pastry, then crimp the edges to seal. Make a small slit in the center of the pie to allow steam to escape during baking. Brush the top of the pastry with the beaten egg for a golden finish.
6. Bake the Pie:
Place the pie in the oven and bake for 25-30 minutes, or until the pastry is golden and crisp. If you’re using puff pastry, it should rise beautifully with a flaky texture.
7. Serve:
Let the pie cool slightly before serving. Garnish with fresh parsley if desired.
Serving Suggestions:
Serve your Chicken and Leek Pie with mashed potatoes, a side of steamed vegetables, or a simple green salad for a complete British meal.
2. Swedish Kyckling i Gräddsås (Chicken in Cream Sauce)
It’s a rich, creamy chicken dish with Swedish flavors, perfect for a cozy meal.
Perfect for: Comforting dinner
Serving Size: 4 servings
Ingredients:
4 boneless, skinless chicken breasts or thighs
2 tbsp butter or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 tbsp Dijon mustard
1 tsp dried dill (or 1 tbsp fresh dill, finely chopped)
1 tsp white wine vinegar or lemon juice
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Chicken:
Season the chicken breasts with salt and pepper. Heat butter or olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
2. Sauté the Onion and Garlic:
In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute, stirring frequently.
3. Make the Cream Sauce:
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Dijon mustard. Let the sauce simmer for 3-5 minutes until it thickens slightly.
4. Finish the Sauce:
Add the dill, white wine vinegar (or lemon juice), and taste for seasoning. Adjust with more salt, pepper, or vinegar as needed to balance the flavors. If the sauce is too thick, you can add a little more chicken broth or cream to reach your desired consistency.
5. Combine Chicken and Sauce:
Return the cooked chicken breasts to the pan, spooning the sauce over the top. Simmer for another 5-7 minutes, allowing the chicken to absorb some of the sauce and get heated through.
6. Serve:
Garnish with fresh parsley if desired. Serve the chicken and its creamy sauce over mashed potatoes, rice, or boiled potatoes, with a side of vegetables such as steamed broccoli or green beans.
Serving Suggestions:
Pair this dish with a light salad or pickled cucumbers for a true Swedish experience.
3. Dutch Kip in Jachtsaus (Chicken in Hunter's Sauce)
This hearty, flavorful dish is made with tender chicken in a rich, savory sauce, perfect for a cozy meal.
Perfect for: Comforting dinner or special occasion
Serving Size: 4 servings
Ingredients:
4 bone-in, skinless chicken thighs or breasts
2 tbsp olive oil or butter
1 large onion, chopped
2 cloves garlic, minced
1 large carrot, sliced
1 cup chicken broth
1 cup red wine (optional, or use additional chicken broth)
2 tbsp tomato paste
1 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
2 tbsp heavy cream (optional for added richness)
Fresh parsley or thyme for garnish
Instructions:
1. Prepare the Chicken:
Season the chicken thighs or breasts with salt and pepper. In a large Dutch oven or skillet, heat the olive oil or butter over medium-high heat. Add the chicken and brown on both sides, about 5-7 minutes per side. Once browned, remove the chicken from the pan and set aside.
2. Cook the Vegetables:
In the same pan, add the chopped onion, garlic, and sliced carrot. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
3. Make the Sauce:
Stir in the tomato paste and cook for 1-2 minutes. Pour in the chicken broth and red wine (if using). Scrape up any browned bits from the bottom of the pan. Add the dried thyme and bay leaf, and bring everything to a simmer.
4. Braise the Chicken:
Return the chicken to the pan, ensuring it’s mostly submerged in the sauce. Reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the chicken is tender and fully cooked through. If necessary, add a little more chicken broth during cooking to keep the sauce at the right level.
5. Finish the Sauce:
Once the chicken is cooked, remove it from the pan. Stir in the heavy cream if you want a richer sauce, and let the sauce simmer for a few more minutes to thicken. Adjust the seasoning with more salt and pepper as needed.
6. Serve:
Place the chicken back in the pan, spoon the sauce and vegetables over it, and let it reheat for a couple of minutes. Garnish with fresh parsley or thyme for a touch of color and freshness.
Serving Suggestions:
Serve your Kip in Jachtsaus with mashed potatoes, boiled potatoes, or a side of Dutch-style boiled vegetables (such as Brussels sprouts or peas) for a hearty, satisfying meal.
4. Kurnik (Russian Chicken Pie)
It’s a traditional Russian dish often served on special occasions and is perfect for a comforting meal.
Perfect for: Special occasions or a comforting dinner
Serving Size: 6 servings
Ingredients:
For the Filling:
4 boneless, skinless chicken breasts or thighs, cooked and chopped into small pieces
1 cup cooked rice
2 hard-boiled eggs, chopped
1 large onion, finely chopped
1 tbsp butter
1 tsp dried thyme
Salt and pepper to taste
1/2 cup chicken broth (or more as needed to keep the filling moist)
For the Dough:
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup cold butter, cubed
1 egg
1/2 cup sour cream
1/4 cup water (or more if needed)
For the Glaze:
1 egg, beaten (for brushing the dough)
Instructions:
1. Prepare the Filling:
In a large skillet, heat 1 tbsp of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the chopped chicken, cooked rice, and boiled eggs. Add the chicken broth and thyme, and cook for 3-4 more minutes, stirring occasionally, until everything is well combined. Season with salt and pepper to taste. Set the filling aside to cool.
2. Prepare the Dough:
In a large bowl, combine the flour, baking powder, and salt. Add the cubed butter and mix it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg, sour cream, and water. Gradually add the wet ingredients to the flour mixture, stirring until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time. Knead the dough briefly on a lightly floured surface until it is smooth. Divide the dough into two portions, one slightly larger than the other.
3. Assemble the Pie:
Preheat the oven to 375°F (190°C). Roll out the larger portion of dough into a circle to fit the bottom and sides of a greased pie dish or baking pan. Transfer the dough to the dish, pressing it gently to fit the shape. Add the cooled chicken and rice filling on top, spreading it evenly.
4. Top the Pie:
Roll out the smaller portion of dough into a circle large enough to cover the top of the pie. Place it over the filling and pinch the edges of the top and bottom dough layers together to seal. You can crimp the edges with a fork or your fingers for a decorative touch. Cut a small slit in the center of the pie to allow steam to escape.
5. Bake the Pie:
Brush the top of the pie with the beaten egg to give it a golden, shiny finish. Place the pie in the oven and bake for 35-40 minutes, or until the crust is golden brown and fully cooked through.
6. Serve:
Let the pie cool for about 10 minutes before slicing and serving. It’s delicious served warm or at room temperature.
Serving Suggestions:
Serve your Kurnik with a side of fresh salad, pickled vegetables, or a dollop of sour cream for an extra touch of flavor.
5. Kurkiel w Sosie (Polish Chicken in Sauce)
It's s simple to prepare and perfect for a hearty meal. A flavorful dish featuring tender chicken cooked in a rich, creamy sauce with onions, carrots, and dill.
Perfect for: Comforting dinner
Serving Size: 4 servings
Ingredients:
4 bone-in, skinless chicken thighs or breasts
2 tbsp butter or oil
1 large onion, chopped
1 large carrot, peeled and sliced
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 tsp dried dill (or 1 tbsp fresh dill, finely chopped)
1 tsp paprika
Salt and pepper to taste
1 tbsp fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Chicken:
Season the chicken pieces with salt, pepper, and paprika. In a large skillet or Dutch oven, heat the butter or oil over medium-high heat. Add the chicken and brown on both sides for 5-7 minutes until golden brown. Remove the chicken from the pan and set it aside.
2. Sauté the Vegetables:
In the same pan, add the chopped onion and sliced carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Add the minced garlic and cook for another 1 minute.
3. Make the Sauce:
Pour in the chicken broth and stir to combine. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and then add the heavy cream. Stir in the dill, and taste the sauce, adjusting the seasoning with more salt and pepper if needed.
4. Cook the Chicken:
Return the chicken to the pan, skin-side up if using thighs. Cover the pan with a lid and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender. You can check the internal temperature with a meat thermometer to ensure it reaches 165°F (75°C).
5. Finish the Sauce:
Once the chicken is cooked through, remove it from the pan and let it rest. If the sauce has thickened too much, add a splash of chicken broth or water to reach your desired consistency. Let the sauce simmer for an additional 5 minutes if needed.
6. Serve:
Place the chicken on serving plates and spoon the sauce and vegetables over the top. Garnish with fresh parsley if desired.
Serving Suggestions:
Serve Kurkiel w Sosie with boiled potatoes, mashed potatoes, or a side of fresh rye bread to soak up the delicious sauce. A light salad with cucumbers and sour cream would complement the meal perfectly.
6. Spanish Chicken and Chorizo Paella
Paella is a quintessential Spanish dish that brings together a medley of meats, seafood, and vegetables. This version features chicken and chorizo, creating a flavorful and hearty one-pan meal. It’s a perfect dish for a festive gathering or a special weekend dinner.
Perfect for: Feast or family dinner
Serving Size: 6 servings
Ingredients:
4 bone-in, skinless chicken thighs, cut into pieces
2 tbsp olive oil
1/2 lb Spanish chorizo, sliced
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups short-grain rice (like Arborio or Bomba)
1/2 tsp saffron threads
4 cups chicken broth
1/2 cup frozen peas
1/4 cup fresh parsley, chopped
Lemon wedges, for serving
Instructions:
1. In a large paella pan or skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 6 minutes. Remove the chicken and set aside.
2. In the same pan, add the chorizo and cook until it releases its oils, about 3-4 minutes.
3. Add the chopped onion, bell pepper, and garlic, cooking for another 5 minutes until softened.
4. Stir in the rice and saffron, cooking for 1-2 minutes to toast the rice.
5. Pour in the chicken broth and bring to a boil. Reduce the heat to low and return the chicken to the pan. Cover and simmer for 20 minutes, until the rice is tender and the liquid has been absorbed.
6. Add the frozen peas and cook for an additional 5 minutes, uncovered, until heated through.
7. Garnish with fresh parsley and serve with lemon wedges for a burst of freshness.
7. German Chicken Schnitzel
Schnitzel is a classic German dish that features thinly breaded and fried chicken cutlets. It’s crunchy on the outside and tender on the inside, served with a tangy lemon wedge and often paired with mashed potatoes or a simple salad.
Perfect for: Casual dinner or a family meal
Serving Size: 4 servings
Ingredients:
4 boneless, skinless chicken breasts, pounded thin
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups breadcrumbs
1/2 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
1 lemon, cut into wedges
Fresh parsley, chopped for garnish
Instructions:
1. Season the chicken breasts with salt and pepper, then dredge them in flour, dip them in the beaten eggs, and coat with breadcrumbs.
2. Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken cutlets for 4-5 minutes per side, until golden brown and cooked through.
3. Remove the schnitzels from the pan and drain on paper towels.
4. Serve with lemon wedges for squeezing and garnish with fresh parsley. Pair with mashed potatoes, potato salad, or a green salad for a complete meal.
8. French Poulet à la Crème et aux Herbes (Chicken with Cream and Herbs)
This french-inspired dish highlights the classic French flavors of fresh herbs, garlic, and cream, resulting in an elegant, rich and comforting meal.
Perfect for: Family dinners or elegant gatherings
Serving Size: 4 servings
Ingredients:
4 boneless, skinless chicken breasts or thighs
2 tbsp butter or olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 ½ cups chicken broth
1 cup heavy cream
1 tsp dried thyme or 2 tsp fresh thyme leaves
1 tsp dried tarragon or 2 tsp fresh tarragon leaves
Salt and freshly ground black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)
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Instructions:
1. Prepare the Chicken:
Season the chicken breasts or thighs with salt and pepper. Heat the butter or olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
2. Sauté the Aromatics:
In the same skillet, add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Create the Sauce:
Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the thyme and tarragon, and bring the mixture to a gentle simmer.
4. Simmer the Chicken:
Return the chicken to the skillet, ensuring it is partially submerged in the broth. Cover the skillet and simmer on low heat for 20-25 minutes, or until the chicken is cooked through and tender. You can check for doneness with a meat thermometer (165°F or 75°C internal temperature).
5. Add the Cream:
Remove the chicken from the skillet and set aside again. Stir the heavy cream into the sauce, mixing well. Simmer for 5 minutes, allowing the sauce to thicken slightly. Adjust the seasoning with additional salt and pepper if needed.
6. Finish and Serve:
Return the chicken to the skillet, spooning the creamy sauce over it to coat. Let it heat through for a couple of minutes. Garnish with fresh parsley before serving.
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Serving Suggestions:
Pair this dish with buttery mashed potatoes, steamed rice, or buttery egg noodles to soak up the creamy sauce.
Add a side of steamed green beans or roasted asparagus for a touch of freshness.
Serve with crusty French bread to complete the meal.
Conclusion: A Culinary Journey Through Europe
From the delicate flavors of Sweden to the hearty comfort of Germany, European chicken dishes offer something for everyone, whether you're in the mood for something light and zesty or rich and indulgent. These recipes not only highlight the versatility of chicken but also celebrate the diverse culinary traditions that
