Bake Chicken For The New Year: 7 Cool Recipes

For the New Year, we offer to cook chicken - whole or in pieces. Cooking chicken is easy, the carcass is inexpensive, and you can marinate on the 31st in the morning.

For the New Year, we offer to cook chicken - whole or in pieces. Cooking chicken is easy, the carcass is inexpensive, and you can marinate on the 31st in the morning. While the guests will praise salads and snacks, the chicken will be baked.

1. Chicken fillet with mozzarella and tomatoes

 

Ingredients:

chicken fillet (breast) - 2 pcs.; tomatoes - 2 pcs.; mozzarella - 100 g; salt, spices, soy sauce and vegetable oil - to taste.

Cut the tomatoes into thin rings, cheese into slices. In the fillet, make frequent deep cuts, do not cut all the way through. Rub with salt and spices. Put the prepared fillet in a baking dish lined with foil or parchment. Insert a mug of tomato and a slice of cheese into each incision.

Brush stuffed breasts with soy sauce and vegetable oil. Bake for 30 minutes at 200 degrees.

2. Chicken with onions under the cheese crust

 

To prepare the dish you will need:

boneless chicken thighs or drumsticks, or breast - 5 pcs., onion - 2 pcs.; hard yellow cheese - 200 g; mayonnaise - 3 tbsp. l.; salt, pepper, vegetable oil - to taste.

Separate the thighs from the bones, salt, pepper, put tightly in a heat-resistant form. In a bowl, combine finely chopped onion, grated cheese, mayonnaise. Spread the sauce over the chicken. Cover the form with chicken foil and send it to the oven preheated to 180 degrees. Remove the foil after 20 minutes and bake for another 20 minutes.

3. Chicken with adjika in the oven

 

Ingredients: 

chicken - weighing up to 2 kg; adjika - 50 g; ketchup - 2 tbsp. l.; bulb; garlic - 3 cloves; salt - to taste.

Rub the chicken with salt, stuff with slices of garlic, it is better to hide it under the skin. Mix ketchup with adjika in a bowl and grease the chicken. Put the peeled onion inside the carcass. Put the chicken in a baking dish on parchment or pre-grease a baking sheet with vegetable oil. Tie the legs and tie the wings to the carcass with a special thread.

Send the prepared carcass to the oven preheated to 200 degrees for 45 minutes, then pour over the released juice, cover with foil, lower the temperature to 150 degrees and bake for another 40 minutes. The finished chicken will release clear juice when pierced.

4. Chicken stew with quince

 

Ingredients:

chicken or chicken parts - 1.5 kg; quince - 2 pcs.; honey - 3 tbsp. l.; natural cider - 350 ml; bulbs - 2 pcs.; a spoonful of ground dried rosemary and thyme; Bay leaf; 1/2 tsp. nutmeg and cinnamon; salt, black pepper - to taste; butter - 20 g.

Quince cut into 4 parts, remove the seeds. Fry in hot butter until golden brown. Put the quince on a plate, and in the same pan, fry the chicken pieces (if you have a whole chicken, then cut it into pieces) for 3-4 minutes on each side over medium-high heat. Then put the chicken to the quince and in the same pan fry the onion cut into half rings until soft.

Return the meat and quince to the pan, add rosemary, thyme, other spices, salt, pepper, stir and heat for 2-3 minutes. Pour in the cider, let it boil. Reduce heat to low, cover and simmer chicken for 40 minutes.

5. Chicken picata with champignons

 

Chicken with a crust, juicy mushrooms and wine sauce - what you need! We recommend serving with rice.

Picata Ingredients:

chicken breast - 400 g; champignons - 300 g; bulb; chicken egg; wheat flour - 3 tbsp. l.; ground paprika - 1 tsp; salt - to taste; milk - 1 tbsp. l.; butter - 40 g; 1/2 cup dry white wine and broth (chicken); lemon juice - 1 tbsp. l.; starch - 1 tsp; parsley - to taste.

Cut the fillet into medium-sized strips. Whisk the egg, milk and paprika in a bowl. Combine flour and salt on a flat plate. Dip the chicken pieces in the batter, then roll in the flour and salt. Fry in a hot pan with butter until golden brown.

Add sliced ​​champignons and thin onion half rings to the chicken. Cook, stirring, 5 minutes. Then combine wine, broth, lemon juice and starch in a bowl, mix. Pour into skillet, bring to a simmer, then lower heat to low and simmer until meat is cooked through, 15 minutes. 

6. Baked chicken with honey and mustard

 

Ingredients:

carcass or pieces of chicken - 1.5-2 kg; honey - 2 tbsp. l.; mustard - 1 tbsp. l.; lemon juice - 1 tbsp. l.; soy sauce - 5 tbsp. l.; garlic - 2 cloves; black pepper - to taste.

Pass the garlic through a press into a bowl, add all the ingredients except the chicken. Stir. Lubricate the chicken with the resulting marinade, it is better to send the pieces in a zip bag. Marinate the pieces for at least an hour, the whole carcass - 4 hours. Keep marinated chicken in the refrigerator.

Bake such a chicken for 40-50 minutes at a temperature of 200 degrees. The chicken carcass takes longer to bake. Check for readiness with a puncture: the finished chicken will have clear juice.

7. Chicken with oranges

 

Ingredients:

chicken carcass up to 2 kg; thyme or rosemary - 10 g (preferably fresh); orange; salt - 1 tsp; mayonnaise - 2-3 tbsp. l.

We will stuff the chicken with the following filling:

baguette - 100 g; garlic - 3 cloves; lemon juice - 1 tbsp. l.; orange peel - 1/2 tsp; green onion feathers - a bunch.

Pat the chicken dry with paper towels and place in a bowl or bowl. Salt, pepper, pour over with orange juice and sprinkle with thyme (rosemary). Grate well and leave to marinate in the cold for a couple of hours. 

Grind all the ingredients for the filling into crumbs using a blender.

Pour the sauce that stood out during the marinating chicken into a bowl, add a couple of tablespoons of mayonnaise to it and mix. Brush the chicken with this sauce before roasting.

Stuff the chicken with the filling, place in a greased heat-resistant form and brush with mayonnaise sauce using a pastry brush.

Bake the chicken in the oven at 180 degrees. First, cover with foil for 20 minutes. then remove the foil and bake for another 25 minutes.

Merry, bright, healthy New Year!