Best 4 Polish Style Royal Chicken Recipes

DUTCH OVEN POLISH CHICKEN PAPRIKASZ

Steps:

• 1. Wash chicken. Place chicken in plastic container. Add 1/3 cup paprika, 1 tbs salt, 1 tbs pepper. Cover and let martinate 1-2 hours at room temp.
• 2. Roughly chop onions and bell peppers into mid-size chunks. Melt 3 tbs butter in dutch oven over medium heat. Add onions, cover and cook for 10 minutes.
• 3. Uncover, give onions a good stir. Add bell peppers. Give another good stir, cover and let cook for 10 minutes. In the meantime, heat 2 tbs olive oil in pan and brown chicken on both sides.
• 4. Peel and roughly chop garlic. Add chicken and garlic to dutch oven. Stir, cover and let cook 10 minutes.
• 5. Add tomato, 1/4 cup paprika, 1 tsp salt and 1 tsp pepper. Stir, cover, and let cook 25 minutes over low - medium heat.
• 6. After 25 minutes, stir. Taste. Add more salt and paprika if needed. Cover and let cook about 15 more minutes, or until chicken is cooked through.
• 7. In mixing bowl, whisk thouroughly flour and about 3/4 cup of hot liquid from dutch oven. While whisking, pour in the chicken broth. When no more flour chunks appear, pour it all back into dutch oven.
• 8. OPTIONAL: Add 1 tablespoon sour cream (or more, if you like more).
• 9. Turn off heat, cover and let sit for about 30 minutes. Serve over mashed potatoes, egg noodles or rice. Enjoy!

MIKE'S POLISH SMOTHERED CHICKEN

Steps:

• Combine Italian dressing, garlic powder, oregano, and basil into a plastic bag. Add the chicken breasts and mix well. Marinate in refrigerator overnight.
• Preheat grill over medium heat.
• Make foil pouches of sliced red onion with butter and another pouch of sliced mushrooms with butter. Place onto hot grill and cook until tender. Drizzle portobello caps with olive oil and place on hot grill to soften. Remove chicken from marinade and discard marinade. Grill chicken breasts until cooked throughout, sprinkling with Cajun seasoning and garlic powder, set to side of grill to keep warm. At same time, grill 4 strips of bacon.
• Spread the cooked portobellos with a thick layer of cream cheese. Place 1 cooked chicken breast onto each, spoon on some of the sliced mushrooms, and finally some of the sliced onions. Place a strip of bacon onto that, and then cover with sliced mozzarella and shredded Monterey Jack cheese, put back on grill to melt cheese, and serve with a side of dirty rice.

POLISH POULTRY

Steps:

• In a large bowl, combine first four ingredients. Place on the bottom of a 13x9-in. baking dish. Top with sausage and chicken. Sprinkle with salt, pepper and thyme. , Bake at 350° for 60-65 minutes or until chicken is tender and juices run clear, basting occasionally with pan juices.

ROYAL CHICKEN

Steps:

• Remove the flesh from the cooked chicken and cut into small pieces.
• In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened.
• Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
• Simmer, uncovered, for about 10 minutes until well reduced.
• Strain and leave to cool.
• Puree the chopped apricot halves in a blender or food processor or through a sieve.
• Beat the cooled sauce into the mayonnaise with the apricot puree.
• Whip the cream until it forms stiff peaks and fold into the mixture.
• Season, adding a little extra lemon juice if necessary.
• Fold in the chicken pieces.
• Garnish with watercress or parsley to serve.