ROSOL (POLISH CHICKEN SOUP)
Rosol is a traditional Polish Chicken Soup. It's usually served on Sundays and for special occasions (like weddings, christenings, etc). It's also a traditional remedy for anyone who feels under the weather, as it's believed to have 'healing power.' The chicken broth is super clear and it's poured over the noodles with some chopped carrots, parsley, and pieces of chicken sprinkled in. Read more to learn how to achieve the superior taste and clarity of Polish Chicken Soup.
Provided by Edyta
Categories Soup
Time 2h10m
Number Of Ingredients 15
Steps:
- Gather all your vegetables. Peel carrots, parsnip, and celery. Clean and trim your leek and wash your parsley. Heat up a skillet and add unpeeled onions in to get some burn marks.
- Place chicken pieces, beef bone, allspice, and bay leaves into a large pot.
- Add vegetables and fill the pot with water. Add vinegar and about 1-2 tablespoons of salt (you will finish seasoning once the broth is cooked)
- Set it on medium to low heat. Do not boil it! Let it simmer for two hours. A few times during the cooking, skim off anything that accumulates on the surface.
- Check for seasoning, add salt and pepper to your liking or chicken cubes, magi or Vegeta (see recipe notes).
- Boil the noodles separately, according to instructions. Once cooked, rinse with cold water to remove starch. Add noodles to a bowl.
- Remove a carrot and piece of chicken from the broth, cut it up and add it to your bowl. Ladle the broth into your bowl; first letting it pass through a meshed strainer. Add chopped parsley and serve. Enjoy!
Nutrition Facts : Calories 230 kcal, Carbohydrate 31 g, Protein 13 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 67 mg, Sodium 97 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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.
CHICKEN ROYALE
Treat your dinner guests like kings and queens by serving them these individual stuffed chicken breasts. -Nancy Schubert, Lake Forest, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter., Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.
Nutrition Facts : Calories 1018 calories, Fat 64g fat (35g saturated fat), Cholesterol 243mg cholesterol, Sodium 1820mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 53g protein.
POLISH-STYLE ROAST CHICKEN
Delicious chicken and a bonus soup recipe to make with the leftovers (if there are any!). See Polish Chicken Noodle Soup Recipe #143044.
Provided by ElaineAnn
Categories Whole Chicken
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Remove giblets from chickens. Place hearts, necks, and gizzards in roasting pan. Discard livers.
- With a sharp knife, remove excess fat from chickens. Dry insides with a paper towel. With fingers, loosen skin over breast and thighs to make pockets, being careful not to tear the skin.
- In a food processor or blender, combine onion, garlic, paprika, salt, and pepper; puree until smooth.
- Spread 1/4 cup onion puree in the bottom of the roasting pan.
- Place chickens in pan, at least 1 inch apart. Rub 1 tablespoon puree in each cavity and spread remaining puree under skin.
- Tuck wing tips under back and tie legs together with kitchen twine.
- Roast chickens for 20 minutes. Drizzle with 1/4 cup chicken broth and roast for 40 minutes more, basting with pan drippings every 20 minutes.
- Tent chickens with foil and continue roasting for 30 minutes, or until meat thermometer measures 180° and the cavity juices run clear.
- Transfer chickens to a platter and cover with foil to keep warm. Pour pan juices into a bowl and chill in freezer 10 minutes to bring fat to the surface.
- Meanwhile, add remaining chicken broth and vodka to roasting pan and bring to boil over medium heat, scraping up any brown bits adhering to pan. Add any juices accumulated on the platter. Skim off fat from chilled pan juices, add to roasting pan, and return to a boil.
- Strain juices through a fine sieve into a medium saucepan. Bring to a simmer over medium heat. In a small bowl, blend water and cornstarch; whisk into simmering gravy. Cook, stirring, until slightly thickened, about 1 minute. Whisk in dill and sour cream, if using. Season with salt and pepper.
- Carve chickens, discarding skin. Serve with gravy (save some if making Polish Chicken Noodle Soup.)
- Serve with egg noodles and sauteed cabbage.
POLISH STYLE ROYAL CHICKEN
Make and share this Polish Style Royal Chicken recipe from Food.com.
Provided by Shawn C
Categories Whole Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- melt butter in a large skillet
- add chicken pieces and cook on all sides until starts to become golden color
- add onions and mushrooms and sweat until onion is tender.
- add water salt and pepper.
- cover and cook over medium heat about 35-40 minutes until chicken is done.
- blend flour paprika and sour cream.
- stir flour mix into liquid in pan bring just to a boil then simmer 3 minutes and serve.
Nutrition Facts : Calories 709.9, Fat 58.3, SaturatedFat 24.2, Cholesterol 223.2, Sodium 707.9, Carbohydrate 5.2, Fiber 0.8, Sugar 2.8, Protein 40
POLISH POULTRY
There are people of all nationalities living in the Midwest, and Nebraska claims many residents of Polish descent. This is one of my family's favorite dishes, and I'm sure it'll become one of yours, too.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 378 calories, Fat 25g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 1572mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.
CHEF JOHN'S CHICKEN PAPRIKASH
After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.
Provided by Chef John
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
- Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
- Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
- Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.
Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g
CHICKEN ROYALE
Yet another way to prepare chicken! This gives an elegant presentation.It's great as a family meal, and your guests will enjoy this beautifully prepared entree as well. If raspberries are in season, sprinkle a few around the plate.
Provided by FLUFFSTER
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife.
- Roll cheese in walnuts.
- Place 1 spinach leaf on each breast; top with a cheese quarter. Fold chicken around spinach and cheese to form a mound.Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover. Bake in 350 degree oven for 30 minutes or until chicken is fork-tender.
- Mix wine and dressing in small skillet. Cook over medium heat until sauce is reduced by one-half: stir in butter or margarine. Pour sauce over chicken.
- Serve with rice.
- *If raspberry vinaigrette is not available, substitute 1/4 cup bottled reduced calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit butter or margarine.
Nutrition Facts : Calories 271.3, Fat 16.4, SaturatedFat 4.8, Cholesterol 66.6, Sodium 398.9, Carbohydrate 3.3, Fiber 1.3, Sugar 0.7, Protein 23.1
More about "polish style royal chicken food"
GRANDMA'S POLISH-STYLE ROAST CHICKEN RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 2 hrs 5 minsCategory Healthy Whole Chicken RecipesCalories 199 per serving
- Prepare chickens: Remove giblets. Place hearts, necks and gizzards in roasting pan and reserve livers for another use. Remove excess fat with a sharp knife. Dry insides with a paper towel. Loosen skin over breasts and thighs with your fingers to make pockets, being careful not to tear the skin.
- Combine onion, garlic, paprika, 2 teaspoons salt and 1 teaspoon pepper in a food processor or blender; puree until smooth.
- Spread 1/4 cup onion puree in the bottom of a roasting pan. Place chickens in pan, at least 1 inch apart. Rub 1 tablespoon puree into each cavity and spread remaining puree under skin. Tuck wings back and tie legs.
10 BEST POLISH CHICKENS RECIPES | YUMMLY
From yummly.com
CITY CHICKEN (POLISH AMERICAN TRADITIONAL DISH) - EATING …
From eatingeuropean.com
CITY CHICKEN A POLISH-AMERICAN RECIPE - POLISH HOUSEWIFE
From polishhousewife.com
20 OLD-WORLD POLISH RECIPES WORTH TRYING TODAY
From tasteofhome.com
MAZUREK KRóLEWSKI: POLISH ROYAL MAZUREK RECIPE - THE …
From thespruceeats.com
POLISH CHICKEN - BREED, EGGS, COLORS, MEAT AND FOR SALE INFO
From chickenmag.com
POLISH CHICKEN: FACTS YOU NEED TO KNOW - RURAL LIVING TODAY
From rurallivingtoday.com
CHICKEN POLISH STYLE RECIPE BY WORLD.CHEF | IFOOD.TV
From ifood.tv
ROYAL CHICKEN - RECIPE | COOKS.COM
From cooks.com
POLISH CHICKENS: EGGS, COLORS, & MORE - PAMPERED CHICKEN MAMA: …
From thefrugalchicken.com
THE POLISH CHICKEN: "THE ROYALTY OF POULTRY" - BACKYARD POULTRY
From backyardpoultry.iamcountryside.com
POLISH CHICKEN SOUP RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
POLISH CHICKEN BREED GUIDE: EGGS, VARIETY, SIZE, CARE, & PICTURES
From chickenjournal.com
POLISH FOOD & CUISINE – 21 TRADITIONAL DISHES TO EAT IN …
From swedishnomad.com
ROYAL CHICKEN RECIPE BY WORLD.CHEF | IFOOD.TV
From ifood.tv
POLISH RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN POLISH STYLE - RECIPE | COOKS.COM
From cooks.com
ROYAL CHICKEN RECIPE - INDIAN FOOD FOREVER
From indianfoodforever.com
POLISH CHICKEN: SUPER COOL BREED OF CHICKEN | FARMING PLAN
From farmingplan.com
POLISH CHICKENS: TEMPERAMENT, COLOR AND EGG LAYING - THE HAPPY …
From thehappychickencoop.com
POLISH CHICKEN: CHARACTERISTICS, TEMPERAMENT & FULL BREED INFO
From roysfarm.com
ROYAL CHICKEN RECIPE - FOOD.COM
From food.com
POLISH STYLE ROAST CHICKEN - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
POLISH CHICKENS: THE ULTIMATE BREED GUIDE - KNOW YOUR CHICKENS
From knowyourchickens.com
ROSół (POLISH CHICKEN SOUP) - POLISH HOUSEWIFE
From polishhousewife.com
ROYAL CHICKEN RECIPE - FOOD.COM
From food.com
POLISH CHICKEN: ALL YOU NEED TO KNOW | CHICKENS AND MORE
From chickensandmore.com
POLISH CHICKEN RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN, LEEK AND PINEAPPLE SALAD - POLISH RECIPE
From polishforums.com
THE POLISH CHICKEN – A VERY POPULAR BIRD IN THE WORLD
From eastmanegg.com
ROLADKA DROBIOWA (POLISH CHICKEN ROULADE) - POLISH HOUSEWIFE
From polishhousewife.com
10 MOST POPULAR POLISH MEAT DISHES | ARTICLE | CULTURE.PL
From culture.pl
ABOUT POLISH CHICKENS: THE ROYALTY OF THE POULTRY WORLD
From morningchores.com
POLISH CHICKEN - BACKWOODS HOME MAGAZINE
From backwoodshome.com
FLAVOR OF POLAND - MEDIEVAL STYLE CHICKEN BREAST
From flavorofpoland.com
POLISH CHICKEN EGGS - POULTRY PAGES
From poultrypages.com
10 BEST POLISH CHICKENS RECIPES | YUMMLY
From yummly.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love