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French chicken in the oven - 5 recipes

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One of the simplest and most delicious gratins is French chicken, a dish equally suitable for a casual dinner, a friendly meeting and a large-scale festive event. In an ordinary baking setting, a roomy, heat-resistant form is suitable, one for all. And if a ceremony with the removal of hot is provided, you can put the same ingredients and prepare in portioned containers.

The French chicken recipe is exactly the same and popular with meat. It contains mayonnaise, onions, cheese, but the place of beef or pork is chicken breast. The bird guarantees a predictably excellent result, there is less trouble with it, and even half an hour is enough for cooking in the oven.

Much depends on the cheese chosen. Avoid surrogates. Do not spare the cheese itself; under the melted crust, the chicken is steamed in French, as if under a lid. If there is prejudice about the quality of the purchased mayonnaise, replace it with homemade, but not sour cream.

Cooking

If you bought hips, other parts with bone or carcass, cut it - remove the skin, remove excess fat, films, and bones. It’s easier to immediately work with chicken breast. This significantly reduces time and hassle. We divide the fillet into several bars, then each one is slightly beaten off, on the one hand it is possible - flat layers soften better and are guaranteed to be tender, breaking up into fibers.

Onions and hard cheese should be plenty. Onion aroma soaks the meat and makes it especially delicious. And the half rings themselves are steamed to tenderness, pleasant sweetness, and the meat layer and the baked cheese crust complement the place. Onions, peeling from the husks, shred with thin rings or half rings. The onion in the dish is clearly felt and occupies an important place; there is no sense in chopping it into small cubes or chopping it into gruel. We choose cheese that is fusible, neutral in flavor and sharpness - three through the largest holes of the grater, so that the crust gets a bumpy texture.

We lubricate the refractory form or a suitable pan from the inside with lean (or butter) oil and sprinkle with ground breadcrumbs if desired - if you put vegetables and poultry at once, they can stick and burn, a little extra fat is required on the bottom and on the walls. First, fill with onion slices - evenly scatter about half, cover with chicken layers. Without gaps, tightly pressing pieces to each other, overlapping in places. Season with salt and black pepper, easily sprinkle on top over the entire area. As a rule, other spices are not needed, moderate enough. But culinary improvisation is up to you.

Coat the chicken layer thickly (this is important) with mayonnaise. You should not save on mayonnaise, otherwise the meat and onions will remain raw or too dry. Since no sauces, no gravy, or any other liquids are added to the chicken in French, then when baking, moisture should stand out enough and in addition to meat juice, you can only rely on mayonnaise. Do not skimp, generously spread with a spatula over all chicken pieces. Next, more or less evenly stack the onion rings: the rest of the sliced.

We put a little more mayonnaise on the onion - just squeeze out a jet from a soft bag or put drops on a spoon.

We fill in with cheese shavings. The more cheese, the tastier. Too thin crust will come out dry. If you organize a feast later, wrap the semi-finished product with cling film, put in the refrigerator, and send it to bake half an hour or an hour before serving. We put the chicken in French in the oven (preheated) for 30-40 minutes, cook at a temperature of 170-180 degrees. We melt and brown cheese, check the softness of onions and meat, punctures with a knife or skewer.

Serve the chicken in French to the hot table. But in the cooled form, the dish remains mouth-watering. Enjoy your meal!

Classic chicken in french

Many people like this particular way of cooking chicken in French. And this is understandable: in a coat with tomatoes even more moisture. The pieces of meat are unusually juicy! The classic version is the obligatory crust of grated hard cheese. Try making chicken by slightly changing the traditional recipe. No less delicious is the dish with slices and good cream cheese.

You need the following ingredients:

  • chicken fillet - 3 pcs.,
  • tomatoes (large) - 2 - 3 pcs.,
  • onion - 1 pc.,
  • slices of cream cheese (for example, Cheeseburger) - 12 pcs. (or 150 g of hard cheese),
  • salt and pepper,
  • refined oil,
  • greens for serving.

How to cook chicken in French with tomatoes:

  1. Cut each fillet into two parts, beat off well, knowing the measure. Too thin a layer of chicken will turn dry.
  2. Grate chops, salt. You can use ready-made seasonings for chicken or take Provencal herbs or basil.
  3. Cut onions into rings, tomatoes into slices.
  4. Put the fillet on a greased baking sheet or in a form, sprinkle with onion.
  5. Put tomato slices on top of onions.
  6. Bake at 180 degrees. Time - about a quarter of an hour.
  7. Put 2 slices of cheese on each chop, and if you want classics, hard cheese grated on a coarse grater.
  8. Return to oven for 5 minutes.

Now you can arrange the portions on plates: French meat from chicken is ready. Anything is suitable for a side dish - mashed potatoes or crumbly rice.

With the addition of potatoes

French-style chicken with potatoes is a universal recipe. A hearty two-in-one dish is tender meat with a fragrant potato garnish.

  • chicken fillet - 500 g,
  • onions - 2 pcs.,
  • potatoes - 300 - 350 g,
  • Dutch or Russian cheese - 150-200 g,
  • mayonnaise - 70 - 80 g,
  • refined oil - 1 tbsp. l.,
  • salt, pepper, vinegar, seasonings to taste.

  1. Rinse and dry the fillet.
  2. Cut each half lengthwise into two pieces.
  3. Repel, covering with cling film.
  4. Grate with spices, salt.
  5. Lubricate the mold with oil, overlap the chops. Grease with mayonnaise.
  6. Cut the potatoes into thin plates, mix with mayonnaise, put in the next layer.
  7. Cut the onion into rings. Marinate in vinegar for a few minutes. Put on the potatoes. Onions do not regret. The more it is, the juicier and tastier the chicken is in French.
  8. The next layer is grated cheese. It needs to be slightly compacted.
  9. Cover the mold with foil and send to a hot oven for 40 minutes.
  10. Remove the makeshift cap, return the mold to the oven for 5 to 10 minutes.

The dish is ready. Serve it on the table directly in the form, then cut into portioned pieces.

French Chicken Casserole

What would you like to make delicious chicken? And the stove does not stand for long ... Such thoughts visit us often. For everyone who wants to please loved ones with a fragrant dinner, we offer a recipe for an excellent casserole. While she languishes in the oven, you can redo a lot of things and plenty of chat.

To cook French casserole, you will need these products:

  • potatoes - 7 medium sized tubers,
  • 9 chicken thighs,
  • cream (20%) - 500 ml,
  • carrots - 1 pc.,
  • Mozzarella or Russian cheese - 230 g,
  • "Parmesan" - 40 g,
  • onion - 1 (large),
  • mayonnaise - 3 - 5 tbsp. l.,
  • seasonings, salt, pepper,
  • butter - 40 - 50 g,
  • refined oil.

  1. Cut bones and excess fat from the thighs. Grate seasonings, pepper and salt. Often cooked seasonings contain salt. This must be taken into account and try not to overdo it.
  2. Cut potatoes with long and thin sticks with a thickness of not more than 5 - 7 mm.
  3. Chop the onion. Grate the carrots.
  4. Lightly fry onions and carrots in butter, mix with potato straws, add salt and seasonings. Put the vegetables in a greased refractory form.
  5. Without boiling, warm the cream. Pour the potatoes with them so that it does not cover completely.
  6. Stack chicken. To make it even juicier, prepared thighs can be mixed in advance with thin half rings of raw onions.
  7. Put a layer of mayonnaise, sprinkle with grated cheeses. If the "Parmesan" was not - not scary. Casserole from his absence is not particularly affected.
  8. Cover the container with foil. To prevent molten cheese from sticking to it, you need to lubricate it with oil in advance (with a dampened napkin, a pastry brush, or just a hand).
  9. Bake at 180 degrees for approximately 1.5 - 2 hours. It’s easier to control the process on potatoes: it should become completely soft.
  10. 7 to 10 minutes before the end of cooking, to obtain a browned cheese crust, the foil must be removed.

That’s it: the full second course is ready! Tender chicken and vegetable garnish complement each other perfectly, and cheese, mayonnaise and seasonings finally turn the casserole into a masterpiece of taste.

Ingredients:

  • Chicken fillet - 800 g
  • Mayonnaise - 2 tablespoons
  • Onions - 1 piece
  • Vegetable oil - 2 tablespoons
  • Garlic - 2 cloves
  • Hard cheese - 200 g
  • Cream cheese - 2 packs
  • Salt - 2 pinches
  • Ground black pepper - 1 pinch
  • Yogurt - 3 tablespoons

Cooking a dish with white wine

To make the chicken completely “French”, why not add it to the wine? Two glasses of alcohol will make the bird an original and tasty dish. Guests will appreciate it!

Ingredients for french chicken in white wine:

  • medium-sized chicken broiler - 1 carcass,
  • white wine - 2 glasses (250 ml),
  • asparagus beans - 350 g,
  • onions - 3 pcs.,
  • garlic - 3 cloves,
  • butter - 50 - 80 g,
  • thyme, rosemary or other herbs,
  • salt and black pepper,
  • flour - 1 tbsp. l.,
  • Refined oil - 50 - 70 g.

Method for cooking chicken with wine and beans in French:

  1. Cut the washed and dried chicken into 4 parts.
  2. Dissolve a piece of butter in a pan with a thick bottom, add vegetable oil.
  3. Fry the chicken.
  4. After taking out the meat, lightly fry the thin half rings of onion and chopped garlic in the same container.
  5. Return the chicken to the pan, sprinkle evenly with flour, add herbs and mix.
  6. Introduce spices and wine, simmer over low heat until meat is ready (about an hour).
  7. Put the chicken in a saucepan, cover.
  8. Stew the beans in the sauce. Keep on fire until soft - about 10 minutes.
  9. Put the stewed beans on the dish, and chicken on top. Pour over the wine sauce.

Unusual chicken dish is ready. Red wine can also be used in the recipe - depending on preferences.

French fried chicken with mushrooms and tomatoes

This dish will not leave anyone indifferent. Your family and guests will not be able to resist to try it and will ask for supplements

French Chicken Ingredients

  1. Chicken Breast 2 pieces
  2. Onion 4 pieces
  3. Hard cheese 100 grams
  4. Apple Vinegar 1 tablespoon
  5. Vinegar 6% tablespoon 1 tablespoon
  6. Mayonnaise 200 grams
  7. Salt to taste
  8. Ground black pepper to taste
  9. Vegetable oil 1 tablespoon
  10. Distilled pure water 100 milliliters

Inappropriate products? Choose a similar recipe from others!

Kitchen knife - 2 pieces, Paper kitchen towels, Cutting board - 2 pieces, Deep bowl, Tablespoon, Oven, Non-stick baking dish, Kitchen hammer, Grater, Deep plate, Kitchen towel, Kitchen spatula, Plate

Recipe Tips:

- - For this dish you can use any kind of onion, Crimean red, ordinary red, leek, white onion.

- - Instead of vinegar, you can use concentrated lemon juice.

- - The set of spices in this recipe can be supplemented with other spices that are suitable for cooking chicken dishes. For example, dried herbs, sage, thyme, rosemary, basil, tarragon. As well as different types of peppers, coriander, cloves and these are just a few of the possible options.

- - Instead of mayonnaise, you can use cream or sour cream.

- - At will, along with chicken, you can bake vegetables such as tomatoes, zucchini, eggplant, mushrooms. It is advisable that they be cut into layers no more than 4-5 millimeters thick and lie under a layer of onion, and then under all other ingredients.

- - For sprinkling, you can use 2 - 3 types of hard cheeses or a couple of processed cheeses.

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