Best 12 German Chicken Recipes

HäHNCHEN SCHNITZEL (GERMAN PAN FRIED BREADED CHICKEN CUTLETS) RECIPE - (4.3/5)

Steps:

• Beat eggs in a shallow bowl with garlic, parsley, salt and pepper. In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese. Place chicken cutlets between two sheets of waxed paper and beat as thinly as possible with a meat mallet. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick. For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side. Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce. Wipe the skillet clean with paper towels. Heat butter until melted and add wine. Heat 30 seconds and stir in broth and lemon juice. Season with salt and pepper. Simmer 2 minutes. Pour broth mixture over cutlets and serve. Garnish with parsley and lemon slices.

CREAMED GERMAN CHICKEN

Steps:

• Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.
• Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.

BAKED CHICKEN GERMAN STYLE

Steps:

• Preheat oven to 350ºF.
• Melt butter in large saucepan over medium low heat.
• Whisk in flour and stir 3 minutes.
• Gradually whisk in broth and milk.
• Simmer until thick, about 10 minutes.
• Blend in lemon juice and seasonings.
• Combine cooked noodles and half the sauce, tossing gently to blend.
• Place in the bottom of a buttered 2-quart casserole.
• Top with chicken and remaining sauce.
• Combine Parmesan cheese and paprika, and sprinkle over casserole.
• Bake until bubbling and golden brown, about 30 minutes.

GERMAN CHICKEN SPICE BLEND AKA PIKANTE GEFLUEGEL

Steps:

• 1. blend all ingredients in a bowl and with a small whisk or fork, work until oil is mixed in and there are no lumps. Store in a spice jar. Good stuff.

GERMAN CHICKEN RECIPES: FRICASSEE RECIPE - (4.3/5)

Steps:

• Soup: - wash the chicken, dry it and put it a pan that is big enough for 2-3 liter liquid - add 2 liter cold water and bring it to a boil. - cut celery root in cubes, cut carrots in 2-3 pieces. - add the celery, the root, carrots, bay leaves to the broth. - cut the onion in 2 pieces, in every piece stick a clove, add it to the soup. - let it simmer for 1-2 hours or until chicken meat is tender. Fricassee: - take the cooked chicken out of the broth, drain it through a a sieve. Keep 1 liter for the fricassee. - Remove all the nice looking meat from the bones (don't use the skin, or dark brown pieces); cut bigger pieces into smaller pieces. - Drain mushrooms and asparagus. If you use frozen asparagus break the frozen asparagus in small pieces. - Add butter in an extra pan and on reduced heat, mix in the flour while stirring until the flour has a golden yellow color. The butter should not become brown. - Very slowly add the chicken broth, first a little bit, then more and more while whisking it. You want to avoid clumping. - Let it simmer for 10 minutes on low heat while stirring frequently. - Add chicken meat, asparagus, peas and mushrooms to the sauce. - Now add the yolk into the milk, and mix it carefully into the fricassee mix. Important: The sauce should not be boiling hot. Let it cool off a bit before adding the yolk/milk mix, and don't bring it to a boil again. - Squeeze the lemon and and add the juice to the sauce. Spice it with salt and pepper and nutmeg to taste. You can also add additional lemon juice if you think it needs more. You should taste the juice a bit.

GERMAN CHICKEN, HAM, AND CHEESE ROULADES

Steps:

• Place each chicken breast between sheets of plastic wrap and pound it lightly with the flat side of a cleaver or a wooden mallet until it is about 1/4 inch thick. Trim the slices of ham and cheese so that they are the same size as the flattened pieces of chicken. Place a slice of ham on each piece of chicken and cover the ham with a slice of cheese. Season with the finely chopped garlic, thyme, marjoram, or sage and white pepper. Roll up the pieces tightly and fasten with wooden picks, or tie securely with string.
• Arrange the roulades in a greased baking sheet just large enough to hold them comfortably in one layer and pour the wine and broth over them. Cover with aluminum foil. Bake in a preheated 350°F oven 35 to 40 minutes or until the chicken is tender.
• Transfer the roulades to a platter and cool to room temperature, then cover and chill. Remove the wooden picks or string. Slice the roulades crosswise into rounds and arrange on a chilled serving platter. Garnish with watercress or parsley sprigs and serve. Makes about 20.
• VARIATION: In a medium sized, heavy skillet melt 2 Tablespoons Clarified Butter, or heat a mixture of 1 tablespoon each butter and flavorless vegetable oil or olive oil over moderate. Add the roulades and sauté, turning to brown lightly on all sides. Add the wine and chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer about 30 minutes or until the chicken is tender. Cool, chill, slice, and serve as directed above.
• The International Appetizer Cookbook.Sonia Uvezian.Tastemaker Award Winner.

GERMAN CHICKEN STEW WITH CARAWAY DUMPLINGS

Steps:

• In a large casserole or stew pot, melt the butter over medium high heat.
• Once it has stopped sizzling, brown the chicken, gizzards (if they are included), and chopped onion until golden, turning occasionally, about 12 minutes.
• Sprinkle the flour over the chicken pieces and turn them to absorb the flour.
• Add the celeriac, parsley roots, carrots, whole white onions, peppercorns, and bay leaf.
• Cover with the boiling water, and bring to just below a boil.
• Reduce the heat to very low, using a diffuser if necessary, and simmer until the meat is nearly falling off the bone and the vegetables are tender, about 2 hours.
• At no time should the broth ever boil, otherwise the chicken will be tough.
• Add the peas and cook for 10 more minutes.
• Season with salt and pepper and add the lemon juice.
• While the stew is simmering, prepare the dumplings.
• Drop the dough by the tablespoon on top of the stewing chicken, making sure the balls don't sink into the gravy.
• Cover and cook for 20 minutes without looking.
• Serve immediately.
• Makes 6 servings.
• TO MAKE THE DUMPLINGS: Stir together the eggs, flour, vegetable oil, salt and caraway seeds.
• NOTE: Celeriac and Parsley Root are wonderful vegetables for a stew.
• Both, though, are big, bulbous, root-like vegetables with lots of ugly, hairy-looking rootlets coming off the central portion.
• The best celeriac is that of medium size, without secondary corms, and with a modest clump of leaves.
• Peel celeriac before using.
• Parsley root is grown specifically for large roots.
• The texture and density of the root are similar to those of celeriac.
• They store well.
• Peel parsley root before using.
• Clifford A.
• Wright Real Stew.

GERMAN PEASANT STYLE CHICKEN

Steps:

• Wash and dry the chicken pieces. Beat the egg, 1 1/2 t salt and 1/4 t pepper. Dip chicken in mixture, then roll in the bread crumbs mixed with the cheese. Melt 4 tablespoons butter in a skillet, and sauté the chicken until browned and tender. Transfer to a baking pan and place in a 350 oven while preparing the sauce.
• Melt the remaining butter in the skillet in which the chicken was cooked. Sauté the mushrooms 5 minutes. Blend in the flour, dash of salt and pepper. Gradually add the milk stirring steadily until it reaches the boiling point. Mix in the wine and cook over low heat 5 minutes. Arrange the chicken on a hot serving dish ad pour sauce over it.

BAKED CHICKEN GERMAN STYLE

Steps:

• 1. Preheat oven to 350.
• 2. Melt butter in large saucepan over medium low heat.
• 3. Whisk in flour and stir 3 minutes.
• 4. Gradually whisk in broth and milk.
• 5. Reduce heat, simmering until thick, about 10 minutes.
• 6. Blend in lemon juice and seasonings.
• 7. Combine cooked noodles and half the sauce, tossing gently to blend.
• 8. Place in the bottom of a buttered 2-quart casserole.
• 9. Top with chicken and remaining sauce.
• 10. Combine parmesan cheese and paprika, sprinkle over casserole.
• 11. Bake until bubbling and golden brown, about 30 minutes.
• 12. Serve hot.

GERMAN CHICKEN SCHNITZEL

Steps:

• 1. Flatten chicken to 1/8 inch. Combine flour and seasonings, coat chicken. Dip into combined egg and water, coat with combined cheese and crumbs.
• 2. Chill 30 minutes. Fry in butter 6 minutes. Turning once. Serve with lemon wedges.
• 3. I have made these, using those round butter crackers, crushed..... because I was out of bread crumbs. Turned out real tasty. A nice alternative,you might like to try.
• 4. Great with mashed potatoes, and green beans. Food for the Gods!

GERMAN CHICKEN SALAD

Steps:

• 1. Cook chicken; remove fat and skin.
• 2. Shred chicken, by hand into bite size pieces.
• 3. Add mayonnaise, crushed pineapples and peas; stir.
• 4. Add salt and pepper to taste.

GERMAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.