Authentic German Chicken Recipes: From Classic Schnitzel to Hearty Stews
Germany, a land renowned for its rich history, stunning landscapes, and of course, its hearty and flavorful cuisine. While often associated with sausages and pretzels, German cooking also boasts a delightful array of chicken dishes. From crispy, golden-brown schnitzel to comforting stews, German chicken recipes offer a diverse range of flavors and textures that are sure to tantalize your taste buds. This blog post explores several authentic German chicken recipes, providing detailed instructions and helpful tips to guide you through each step. Prepare to embark on a culinary journey and discover the delicious world of German chicken!
## 1. Chicken Schnitzel (Hähnchenschnitzel)
Chicken Schnitzel is a classic German dish consisting of thin, breaded chicken cutlets that are pan-fried to golden perfection. It’s a simple yet satisfying meal that can be enjoyed with a variety of sides. There are some subtle differences between Wienerschnitzel (made with veal) and the Hähnchenschnitzel (made with chicken). This version focuses on the chicken adaptation.
**Ingredients:**
* 4 boneless, skinless chicken breasts
* 1/2 cup all-purpose flour
* 2 large eggs, beaten
* 1 cup breadcrumbs (panko breadcrumbs work well for extra crispiness)
* 1/4 cup grated Parmesan cheese (optional, but adds flavor)
* Salt and freshly ground black pepper to taste
* 1/2 teaspoon paprika
* 1/4 teaspoon garlic powder
* 1/2 cup vegetable oil or clarified butter, for frying
* Lemon wedges, for serving
**Instructions:**
1. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to a 1/4-inch thickness. This tenderizes the chicken and ensures even cooking.
2. **Season the Chicken:** Season the pounded chicken breasts generously with salt, pepper, paprika, and garlic powder. Make sure to season both sides.
3. **Set up the Breading Station:** Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place the beaten eggs. In the third dish, combine the breadcrumbs and Parmesan cheese (if using). Mix well.
4. **Bread the Chicken:** Dredge each chicken breast in the flour, ensuring it is fully coated. Shake off any excess flour. Dip the floured chicken into the beaten eggs, allowing the excess to drip off. Finally, coat the chicken thoroughly with the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere.
5. **Fry the Chicken:** Heat the vegetable oil or clarified butter in a large skillet over medium-high heat. The oil should be hot enough to sizzle gently when a breadcrumb is dropped in.
6. **Cook the Schnitzel:** Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
7. **Drain and Serve:** Remove the schnitzel from the skillet and place them on a wire rack lined with paper towels to drain off excess oil.
8. **Serve Immediately:** Serve the chicken schnitzel hot, garnished with lemon wedges. It pairs well with mashed potatoes, spaetzle, green beans, or a simple salad.
**Tips and Variations:**
* **Clarified Butter:** Using clarified butter (Ghee) instead of vegetable oil adds a richer flavor to the schnitzel.
* **Breadcrumb Variations:** Experiment with different types of breadcrumbs, such as German breadcrumbs (Semmelbrösel), for a more authentic flavor.
* **Herb Infusion:** Add dried herbs like parsley, thyme, or marjoram to the breadcrumb mixture for an extra layer of flavor.
* **Pound Evenly:** Ensure the chicken is pounded evenly to prevent uneven cooking.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the oil temperature, resulting in soggy schnitzel. Fry in batches if necessary.
* **Keep Warm:** If you’re making a large batch, keep the cooked schnitzel warm in a preheated oven (200°F/93°C) until ready to serve.
## 2. German Chicken Stew (Hühnerfrikassee)
Hühnerfrikassee is a creamy, comforting German chicken stew that’s perfect for a cold day. This classic dish features tender chicken pieces in a rich, velvety sauce, often with vegetables like mushrooms, peas, and asparagus. This recipe includes options for using leftover cooked chicken or cooking chicken specifically for the stew.
**Ingredients:**
* 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (or use 3-4 cups cooked, shredded chicken)
* 4 tablespoons butter
* 1 onion, chopped
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 8 oz white or cremini mushrooms, sliced
* 1/4 cup all-purpose flour
* 4 cups chicken broth
* 1/2 cup heavy cream
* 1/4 cup dry white wine (optional)
* 1/2 cup frozen peas
* 1/2 cup asparagus tips (fresh or frozen)
* 2 tablespoons chopped fresh parsley
* Salt and freshly ground black pepper to taste
* Juice of 1/2 lemon
**Instructions:**
1. **Cook the Chicken (if using raw chicken):** If using raw chicken, season the chicken pieces with salt and pepper. Melt 2 tablespoons of butter in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through. Remove the chicken from the pot and set aside.
2. **Sauté the Vegetables:** Add the remaining 2 tablespoons of butter to the pot. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes more.
3. **Make the Roux:** Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly. This creates a roux that will thicken the sauce.
4. **Add the Broth:** Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring occasionally.
5. **Simmer the Stew:** Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender and the sauce has thickened slightly.
6. **Add the Chicken, Cream, and Wine:** Stir in the cooked chicken (or the pre-cooked shredded chicken), heavy cream, and white wine (if using). Heat through gently, being careful not to boil.
7. **Add the Peas and Asparagus:** Stir in the frozen peas and asparagus tips. Cook for another 2-3 minutes, or until the vegetables are heated through.
8. **Season and Serve:** Stir in the chopped parsley and lemon juice. Season with salt and pepper to taste. Serve hot over rice, egg noodles, or with crusty bread.
**Tips and Variations:**
* **Vegetable Variations:** Feel free to add other vegetables to the stew, such as potatoes, green beans, or corn.
* **Herb Variations:** Experiment with different herbs, such as dill, thyme, or bay leaf, to enhance the flavor.
* **Make it Dairy-Free:** Substitute coconut cream or other plant-based cream for the heavy cream to make the stew dairy-free.
* **Thickening the Stew:** If the stew is not thick enough, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew. Simmer for a few minutes until thickened.
* **Leftover Chicken:** This is a great way to use leftover roast chicken or rotisserie chicken.
* **Lemon Juice:** The lemon juice adds a bright acidity that balances the richness of the stew.
## 3. Chicken Paprikash (Hühnerpaprikasch)
Hühnerpaprikasch, or Chicken Paprikash, is a creamy and flavorful stew originating from Hungary but very popular in Germany. The key ingredient is, of course, paprika, which gives the dish its distinctive color and flavor. This recipe includes options for adjusting the spice level to your preference.
**Ingredients:**
* 2 lbs bone-in, skin-on chicken pieces (such as thighs, drumsticks, or a combination)
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 2 tablespoons sweet paprika
* 1 tablespoon smoked paprika (optional, for a smoky flavor)
* 1 teaspoon hot paprika (optional, for a spicy kick)
* 1 teaspoon dried marjoram
* 1/2 teaspoon caraway seeds
* 1 (14.5 oz) can diced tomatoes, undrained
* 1 cup chicken broth
* 1 cup sour cream (or creme fraiche)
* Salt and freshly ground black pepper to taste
* Fresh parsley or dill, for garnish
**Instructions:**
1. **Season the Chicken:** Season the chicken pieces generously with salt and pepper.
2. **Sear the Chicken:** Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and sear until golden brown on all sides. Remove the chicken from the pot and set aside.
3. **Sauté the Aromatics:** Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. **Add the Spices:** Stir in the sweet paprika, smoked paprika (if using), hot paprika (if using), marjoram, and caraway seeds. Cook for 1 minute, stirring constantly, until fragrant.
5. **Deglaze the Pot:** Pour in the diced tomatoes (with their juice) and chicken broth. Scrape up any browned bits from the bottom of the pot.
6. **Return the Chicken:** Return the chicken pieces to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the chicken is very tender and falling off the bone.
7. **Remove Chicken and Thicken Sauce:** Remove the chicken from the pot and set aside. Increase the heat to medium and simmer the sauce for 10-15 minutes, or until it has thickened slightly.
8. **Stir in Sour Cream:** Reduce the heat to low and stir in the sour cream (or creme fraiche). Do not boil, as the sour cream may curdle. Gently heat through.
9. **Return Chicken to Sauce:** Return the chicken pieces to the pot and gently coat them with the sauce. Heat through.
10. **Serve:** Serve hot over egg noodles, spaetzle, mashed potatoes, or rice. Garnish with fresh parsley or dill.
**Tips and Variations:**
* **Spice Level:** Adjust the amount of hot paprika to your desired spice level. If you don’t like any heat, omit it altogether.
* **Chicken Pieces:** Using bone-in, skin-on chicken pieces adds more flavor to the stew. However, you can also use boneless, skinless chicken thighs or breasts.
* **Sour Cream Alternatives:** Creme fraiche is a good substitute for sour cream, as it is less likely to curdle. You can also use Greek yogurt, but be sure to temper it by mixing it with a little of the hot sauce before adding it to the pot.
* **Wine:** Adding 1/2 cup of dry white wine to the stew after sautéing the aromatics can add another layer of flavor.
* **Dumplings:** Serve with homemade dumplings for a heartier meal.
* **Browning the Chicken:** Ensure the chicken is properly browned to add depth and flavor to the dish.
## 4. Roasted Chicken with Herbs de Provence (Bayerisches Brathähnchen mit Kräutern)
While Herbs de Provence might be more commonly associated with French cooking, this blend of herbs works beautifully with roasted chicken and is increasingly popular in German cooking as well. This recipe creates a flavorful and aromatic roasted chicken with crispy skin.
**Ingredients:**
* 1 whole chicken (about 3-4 lbs)
* 2 tablespoons olive oil
* 2 tablespoons Herbs de Provence
* 1 lemon, quartered
* 4 cloves garlic, crushed
* 1 onion, quartered
* 2 carrots, chopped
* 2 celery stalks, chopped
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Prepare the Chicken:** Preheat your oven to 400°F (200°C). Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. This helps to achieve crispy skin.
2. **Season the Chicken:** In a small bowl, combine the olive oil and Herbs de Provence. Season with salt and pepper. Rub the mixture all over the chicken, ensuring it is evenly coated, including under the skin of the breast.
3. **Stuff the Cavity:** Stuff the chicken cavity with the quartered lemon and crushed garlic cloves.
4. **Prepare the Vegetables:** Place the quartered onion, chopped carrots, and chopped celery in the bottom of a roasting pan. This will create a bed for the chicken and add flavor to the pan drippings.
5. **Roast the Chicken:** Place the chicken on top of the vegetables in the roasting pan. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh. Basting the chicken with pan juices every 20-30 minutes will help keep it moist and promote even browning. If the skin starts to brown too quickly, tent the chicken with aluminum foil.
6. **Rest the Chicken:** Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
7. **Carve and Serve:** Carve the chicken and serve with the roasted vegetables and pan juices. You can also use the pan juices to make a gravy.
**Tips and Variations:**
* **Brining the Chicken:** Brining the chicken before roasting will result in a more moist and flavorful bird. Soak the chicken in a brine solution (salt, sugar, water, and herbs) for several hours or overnight before roasting.
* **Elevating the Chicken:** Place the chicken on a roasting rack inside the roasting pan to allow for better air circulation and crispier skin.
* **Vegetable Variations:** Add other vegetables to the roasting pan, such as potatoes, sweet potatoes, or Brussels sprouts.
* **Herb Variations:** Experiment with other herb blends, such as Italian seasoning or a mixture of rosemary, thyme, and sage.
* **Pan Gravy:** To make a pan gravy, remove the chicken and vegetables from the roasting pan. Place the roasting pan on the stovetop over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute. Gradually whisk in 2 cups of chicken broth and bring to a simmer, stirring constantly. Simmer until thickened, about 5-7 minutes. Season with salt and pepper to taste.
* **Lemon Herb Butter:** Create a compound butter with Herbs de Provence, lemon zest, and softened butter. Rub this under the skin of the chicken breast before roasting for extra flavor.
## 5. Beer Can Chicken (Bier Hähnchen)
While not strictly German in origin, Beer Can Chicken has become increasingly popular at German barbecues and grilling events. The steam from the beer keeps the chicken moist and infuses it with flavor. While some debate the science behind it, many swear by the juicy results.
**Ingredients:**
* 1 whole chicken (about 3-4 lbs)
* 1 (12 oz) can of beer (German beer is a fun choice!)
* 2 tablespoons olive oil
* 2 tablespoons your favorite barbecue rub (or a combination of paprika, garlic powder, onion powder, salt, and pepper)
**Instructions:**
1. **Prepare the Chicken:** Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
2. **Season the Chicken:** In a small bowl, combine the olive oil and barbecue rub. Rub the mixture all over the chicken, ensuring it is evenly coated.
3. **Prepare the Beer Can:** Open the can of beer and drink or discard about half of the beer. This leaves enough liquid to create steam.
4. **Mount the Chicken:** Carefully place the chicken on top of the beer can, inserting the can into the cavity. The chicken should be sitting upright, with the beer can acting as a stand. Make sure the chicken is stable and won’t tip over.
5. **Grill or Bake:**
* **Grilling:** Preheat your grill to medium heat (about 350°F/175°C). Place the chicken (still mounted on the beer can) upright on the grill grates, away from direct heat. Cover the grill and cook for 1.5-2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
* **Baking:** Preheat your oven to 375°F (190°C). Place the chicken (still mounted on the beer can) upright in a roasting pan. Bake for 1.5-2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
6. **Rest the Chicken:** Carefully remove the chicken from the grill or oven and let it rest for 10-15 minutes before carving. Use tongs and oven mitts, as the can will be hot.
7. **Carve and Serve:** Carve the chicken and serve. Discard the beer can.
**Tips and Variations:**
* **Beer Choice:** Experiment with different types of beer to influence the flavor of the chicken. Darker beers, like stouts or porters, will impart a richer flavor. German lagers are a good choice for a traditional flavor.
* **Liquid Variations:** Instead of beer, you can use chicken broth, apple cider, or even wine.
* **Flavor Infusions:** Add herbs, spices, or garlic to the beer can for extra flavor.
* **Stability:** Make sure the chicken is stable on the beer can to prevent it from tipping over during cooking. A roasting pan can help to provide extra stability, especially in the oven.
* **Careful Handling:** Be very careful when removing the chicken from the grill or oven, as the can will be very hot and the chicken may be slippery.
* **Thermometer is Key:** Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
## Serving Suggestions for Your German Chicken Dishes
No German chicken dish is complete without the perfect side dishes. Here are some classic accompaniments:
* **Spaetzle:** Soft egg noodles, a German staple.
* **Mashed Potatoes (Kartoffelbrei):** Creamy and comforting.
* **Red Cabbage (Rotkohl):** Sweet and tangy, often braised with apples and vinegar.
* **Sauerkraut:** Fermented cabbage, a quintessential German side.
* **Potato Salad (Kartoffelsalat):** Many variations exist, from creamy to vinegar-based.
* **Green Beans (Grüne Bohnen):** Often cooked with bacon or onions.
* **Pretzels (Brezeln):** Soft or hard, perfect for soaking up sauces.
* **German Bread (Brot):** Rye bread or sourdough are excellent choices.
* **Gravy (Soße):** Essential for dishes like roasted chicken and schnitzel.
## Conclusion
German chicken recipes offer a delightful blend of flavors and textures, from the crispy goodness of schnitzel to the comforting warmth of stew. With these detailed recipes and helpful tips, you can easily recreate these authentic German dishes in your own kitchen. So, gather your ingredients, put on your apron, and get ready to experience the delicious world of German chicken! Guten Appetit!