Elevate Your Dinner: Delicious and Easy Continental Chicken Recipes
Chicken is a versatile ingredient that can be transformed into a myriad of delicious dishes. While Asian and American chicken preparations are popular, Continental chicken recipes offer a sophisticated and flavorful alternative. These recipes often feature creamy sauces, aromatic herbs, and delicate cooking techniques that result in tender and succulent chicken. This blog post will explore several continental chicken recipes, providing detailed steps and instructions to help you create restaurant-quality meals in the comfort of your own home.
## Why Choose Continental Chicken?
Continental cuisine, broadly encompassing European culinary traditions (excluding Eastern Europe), is known for its emphasis on fresh ingredients, balanced flavors, and elegant presentation. Continental chicken dishes often prioritize natural flavors, enhancing them with herbs, spices, and wine-based sauces. These recipes are generally lighter and healthier compared to some heavier, cream-laden preparations found in other cuisines.
## Essential Ingredients and Techniques
Before diving into specific recipes, let’s cover some essential ingredients and techniques commonly used in continental chicken cooking:
* **Chicken Cuts:** Boneless, skinless chicken breasts are popular due to their ease of cooking and versatility. However, chicken thighs offer richer flavor and remain more moist during cooking. Bone-in, skin-on pieces can also be used, providing a more rustic and flavorful experience.
* **Herbs:** Fresh herbs like thyme, rosemary, oregano, parsley, and basil are essential for adding aroma and flavor to continental chicken dishes. Dried herbs can be used as a substitute, but fresh herbs are preferred for their brighter flavor.
* **Dairy:** Cream, butter, and cheese (such as Parmesan, Gruyere, or mozzarella) are often used to create rich and creamy sauces.
* **Wine:** Dry white wine (such as Chardonnay, Sauvignon Blanc, or Pinot Grigio) is frequently used to deglaze pans and add depth of flavor to sauces. Chicken broth can be used as a non-alcoholic alternative.
* **Stock/Broth:** Chicken stock or broth forms the base of many sauces, adding moisture and flavor. Homemade stock is ideal, but good-quality store-bought stock is also suitable.
* **Aromatics:** Garlic, onions, shallots, and leeks are commonly used to build flavor in sauces and marinades.
* **Cooking Techniques:** Common techniques include sautéing, pan-frying, baking, poaching, and braising.
## Recipe 1: Chicken Piccata
Chicken Piccata is a classic Italian-American dish featuring pan-fried chicken cutlets in a lemon-butter sauce with capers. It’s quick, easy, and incredibly flavorful.
**Ingredients:**
* 4 boneless, skinless chicken breasts
* 1/2 cup all-purpose flour
* Salt and freshly ground black pepper
* 4 tablespoons olive oil
* 4 tablespoons butter
* 1/4 cup dry white wine (or chicken broth)
* 1/4 cup lemon juice, freshly squeezed
* 1/4 cup chicken broth
* 2 tablespoons capers, drained
* 2 tablespoons chopped fresh parsley, for garnish
* Lemon wedges, for serving
**Instructions:**
1. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to about 1/4-inch thickness using a meat mallet or rolling pin. This helps tenderize the chicken and ensures even cooking.
2. **Season and Dredge:** In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
3. **Sear the Chicken:** Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add two chicken cutlets to the skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. Repeat with the remaining chicken, adding more oil and butter as needed.
4. **Make the Sauce:** Reduce the heat to medium. Add the white wine (or chicken broth) to the skillet and scrape up any browned bits from the bottom of the pan. This process, called deglazing, adds a lot of flavor to the sauce.
5. **Add Lemon Juice and Broth:** Stir in the lemon juice and chicken broth. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened.
6. **Add Capers and Butter:** Stir in the capers and remaining 2 tablespoons of butter. Swirl the pan until the butter is melted and the sauce is emulsified.
7. **Return Chicken to Pan:** Return the chicken cutlets to the skillet and spoon the sauce over them. Heat through for about 1 minute.
8. **Garnish and Serve:** Garnish with fresh parsley and serve immediately with lemon wedges. Excellent served alongside pasta, mashed potatoes, or rice.
**Tips and Variations:**
* **Add Garlic:** Sauté minced garlic in the skillet before adding the white wine for an extra layer of flavor.
* **Use Chicken Thighs:** Substitute chicken thighs for chicken breasts for a richer flavor. Adjust cooking time accordingly.
* **Add Artichoke Hearts:** Quartered artichoke hearts can be added to the sauce for a more complex flavor.
* **Make it Gluten-Free:** Use gluten-free flour to dredge the chicken.
## Recipe 2: Chicken Française
Chicken Française is another Italian-American classic, known for its egg-battered chicken cutlets in a lemon-butter-wine sauce. It’s similar to Chicken Piccata but has a lighter, more delicate flavor due to the egg batter.
**Ingredients:**
* 4 boneless, skinless chicken breasts
* Salt and freshly ground black pepper
* 1/2 cup all-purpose flour
* 2 large eggs, beaten
* 4 tablespoons olive oil
* 4 tablespoons butter
* 1/4 cup dry white wine (or chicken broth)
* 1/4 cup lemon juice, freshly squeezed
* 1/4 cup chicken broth
* 2 tablespoons chopped fresh parsley, for garnish
* Lemon wedges, for serving
**Instructions:**
1. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to about 1/4-inch thickness using a meat mallet or rolling pin. Season with salt and pepper.
2. **Set up Breading Station:** Place the flour in a shallow dish and the beaten eggs in another shallow dish.
3. **Dredge and Dip:** Dredge each chicken cutlet in the flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it’s fully coated.
4. **Sear the Chicken:** Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add two chicken cutlets to the skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. Repeat with the remaining chicken, adding more oil and butter as needed.
5. **Make the Sauce:** Reduce the heat to medium. Add the white wine (or chicken broth) to the skillet and scrape up any browned bits from the bottom of the pan. This process, called deglazing, adds a lot of flavor to the sauce.
6. **Add Lemon Juice and Broth:** Stir in the lemon juice and chicken broth. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened.
7. **Add Butter:** Stir in the remaining 2 tablespoons of butter. Swirl the pan until the butter is melted and the sauce is emulsified.
8. **Return Chicken to Pan:** Return the chicken cutlets to the skillet and spoon the sauce over them. Heat through for about 1 minute.
9. **Garnish and Serve:** Garnish with fresh parsley and serve immediately with lemon wedges. Excellent served alongside pasta, mashed potatoes, or rice.
**Tips and Variations:**
* **Add Parmesan Cheese:** Grated Parmesan cheese can be added to the egg batter for extra flavor.
* **Use Chicken Thighs:** Substitute chicken thighs for chicken breasts for a richer flavor. Adjust cooking time accordingly.
* **Add a Splash of Cream:** A splash of heavy cream can be added to the sauce for a richer, creamier flavor.
## Recipe 3: Chicken Marsala
Chicken Marsala is a classic Italian dish featuring pan-fried chicken cutlets in a rich Marsala wine sauce with mushrooms. It’s a comforting and flavorful dish that’s perfect for a special occasion.
**Ingredients:**
* 4 boneless, skinless chicken breasts
* 1/2 cup all-purpose flour
* Salt and freshly ground black pepper
* 4 tablespoons olive oil
* 4 tablespoons butter
* 8 ounces cremini mushrooms, sliced
* 1/2 cup Marsala wine
* 1/2 cup chicken broth
* 2 tablespoons chopped fresh parsley, for garnish
**Instructions:**
1. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to about 1/4-inch thickness using a meat mallet or rolling pin. Season with salt and pepper.
2. **Dredge the Chicken:** Place the flour in a shallow dish. Dredge each chicken cutlet in the flour, shaking off any excess.
3. **Sear the Chicken:** Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add two chicken cutlets to the skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. Repeat with the remaining chicken, adding more oil and butter as needed.
4. **Sauté the Mushrooms:** Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the skillet. Add the sliced mushrooms and sauté for 5-7 minutes, or until softened and browned.
5. **Deglaze with Marsala Wine:** Pour the Marsala wine into the skillet and scrape up any browned bits from the bottom of the pan. Cook for 2-3 minutes, or until the wine has reduced slightly.
6. **Add Chicken Broth:** Stir in the chicken broth. Bring the sauce to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
7. **Return Chicken to Pan:** Return the chicken cutlets to the skillet and spoon the sauce over them. Heat through for about 1 minute.
8. **Garnish and Serve:** Garnish with fresh parsley and serve immediately. Excellent served alongside mashed potatoes, pasta, or risotto.
**Tips and Variations:**
* **Add Garlic:** Sauté minced garlic with the mushrooms for an extra layer of flavor.
* **Use Different Mushrooms:** Substitute other types of mushrooms, such as shiitake or oyster mushrooms, for cremini mushrooms.
* **Add a Splash of Cream:** A splash of heavy cream can be added to the sauce for a richer, creamier flavor.
* **Thicken the Sauce:** If the sauce is not thick enough, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the sauce. Cook for 1-2 minutes, or until the sauce has thickened.
## Recipe 4: Coq au Vin (Chicken in Red Wine)
Coq au Vin is a classic French dish consisting of chicken braised in red wine, typically Burgundy, with mushrooms, bacon, and onions. It’s a rich and flavorful dish that’s perfect for a cold winter evening.
**Ingredients:**
* 3 pounds bone-in, skin-on chicken pieces (legs, thighs, and breasts)
* Salt and freshly ground black pepper
* 2 tablespoons olive oil
* 4 ounces bacon, cut into lardons
* 1 large onion, chopped
* 2 cloves garlic, minced
* 8 ounces cremini mushrooms, quartered
* 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir)
* 1 cup chicken broth
* 1 tablespoon tomato paste
* 1 teaspoon dried thyme
* 1 bay leaf
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* Chopped fresh parsley, for garnish
**Instructions:**
1. **Season the Chicken:** Season the chicken pieces with salt and pepper.
2. **Sear the Chicken:** Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces, skin-side down, and sear for 5-7 minutes per side, or until golden brown. Remove the chicken from the pot and set aside.
3. **Cook the Bacon:** Add the bacon lardons to the pot and cook until crispy. Remove the bacon from the pot and set aside, reserving the bacon fat.
4. **Sauté the Vegetables:** Add the chopped onion to the pot and sauté for 5-7 minutes, or until softened. Add the minced garlic and sauté for 1 minute more. Add the quartered mushrooms and cook for 5-7 minutes, or until softened and browned.
5. **Add Wine and Broth:** Pour the red wine into the pot and bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the chicken broth, tomato paste, thyme, and bay leaf. Bring to a simmer.
6. **Return Chicken to Pot:** Return the chicken pieces to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer, then reduce the heat to low, cover the pot, and braise for 1 1/2 to 2 hours, or until the chicken is very tender.
7. **Thicken the Sauce (Optional):** In a small bowl, whisk together the butter and flour to form a beurre manié. Stir the beurre manié into the sauce and cook for 1-2 minutes, or until the sauce has thickened slightly. Remove the bay leaf.
8. **Finish and Serve:** Return the cooked bacon to the pot. Garnish with fresh parsley and serve hot with mashed potatoes, crusty bread, or egg noodles.
**Tips and Variations:**
* **Marinate the Chicken:** Marinate the chicken in the red wine overnight for a deeper flavor.
* **Add Brandy:** A splash of brandy can be added to the sauce for extra flavor.
* **Use Pearl Onions:** Substitute pearl onions for chopped onions for a more traditional presentation.
* **Add Carrots:** Diced carrots can be added to the pot along with the onions for added sweetness and flavor.
## Recipe 5: Chicken Cacciatore
Chicken Cacciatore, meaning “hunter’s chicken” in Italian, is a rustic and flavorful dish featuring chicken braised in a tomato-based sauce with vegetables, herbs, and often wine. It’s a hearty and comforting meal that’s perfect for a family dinner.
**Ingredients:**
* 3 pounds bone-in, skin-on chicken pieces (legs, thighs, and breasts)
* Salt and freshly ground black pepper
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 green bell pepper, chopped
* 8 ounces cremini mushrooms, sliced
* 1 (28 ounce) can crushed tomatoes
* 1/2 cup dry red wine (optional)
* 1/2 cup chicken broth
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1 bay leaf
* Chopped fresh parsley, for garnish
**Instructions:**
1. **Season the Chicken:** Season the chicken pieces with salt and pepper.
2. **Sear the Chicken:** Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces, skin-side down, and sear for 5-7 minutes per side, or until golden brown. Remove the chicken from the pot and set aside.
3. **Sauté the Vegetables:** Add the chopped onion to the pot and sauté for 5-7 minutes, or until softened. Add the minced garlic and sauté for 1 minute more. Add the chopped bell peppers and sliced mushrooms and cook for 5-7 minutes, or until softened and browned.
4. **Add Tomatoes and Wine:** Pour the crushed tomatoes and red wine (if using) into the pot. Stir in the chicken broth, oregano, basil, and bay leaf. Bring to a simmer.
5. **Return Chicken to Pot:** Return the chicken pieces to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer, then reduce the heat to low, cover the pot, and braise for 1 1/2 to 2 hours, or until the chicken is very tender.
6. **Remove Bay Leaf:** Remove the bay leaf from the pot.
7. **Garnish and Serve:** Garnish with fresh parsley and serve hot with pasta, polenta, or crusty bread.
**Tips and Variations:**
* **Add Olives:** Kalamata olives or other Mediterranean olives can be added to the sauce for extra flavor.
* **Add Capers:** A tablespoon or two of capers can be added to the sauce for a briny flavor.
* **Use Different Vegetables:** Substitute other vegetables, such as zucchini or eggplant, for the bell peppers or mushrooms.
* **Add a Pinch of Red Pepper Flakes:** A pinch of red pepper flakes can be added to the sauce for a touch of heat.
## Recipe 6: Chicken with Mustard Sauce
This Chicken with Mustard Sauce recipe offers a creamy, tangy flavor profile that’s both comforting and sophisticated. The mustard adds a pleasant kick, while the cream mellows it out to create a well-balanced sauce that complements the chicken beautifully.
**Ingredients:**
* 4 boneless, skinless chicken breasts
* Salt and freshly ground black pepper
* 2 tablespoons olive oil
* 1 shallot, minced
* 1/2 cup dry white wine (or chicken broth)
* 1/2 cup chicken broth
* 1/4 cup Dijon mustard
* 1/4 cup heavy cream
* 2 tablespoons chopped fresh parsley, for garnish
**Instructions:**
1. **Season Chicken:** Season the chicken breasts with salt and freshly ground black pepper.
2. **Sear Chicken:** Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
3. **Sauté Shallot:** Reduce heat to medium. Add minced shallot to the skillet and sauté for 2-3 minutes, until softened and fragrant.
4. **Deglaze Pan:** Pour in dry white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.
5. **Add Broth and Mustard:** Stir in chicken broth and Dijon mustard. Bring to a simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
6. **Add Cream:** Reduce heat to low and stir in heavy cream. Simmer gently for a minute or two, being careful not to boil, until the sauce is smooth and creamy.
7. **Return Chicken to Skillet:** Place chicken breasts back into the skillet and spoon the mustard sauce over them. Heat through for a minute or two.
8. **Garnish and Serve:** Garnish with fresh parsley and serve hot. This dish pairs wonderfully with mashed potatoes, rice, or roasted vegetables.
**Tips and Variations:**
* **Use Different Mustards:** Experiment with different types of mustard, such as whole-grain mustard or honey mustard, for a unique flavor.
* **Add Mushrooms:** Sauté sliced mushrooms with the shallots for a richer, earthier flavor.
* **Add Fresh Herbs:** Incorporate other fresh herbs like thyme or rosemary into the sauce for added aroma and flavor.
* **Lemon Juice:** Add a teaspoon of fresh lemon juice at the end for a brighter, more tangy flavor.
## Recipe 7: Lemon Herb Roasted Chicken
This Lemon Herb Roasted Chicken is a simple yet elegant dish that highlights the natural flavors of the chicken. The lemon and herbs infuse the chicken with a bright and aromatic flavor, while the roasting process creates a crispy skin and juicy, tender meat.
**Ingredients:**
* 1 whole chicken (about 3-4 pounds)
* 1 lemon, quartered
* 4 cloves garlic, minced
* 2 tablespoons olive oil
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon chopped fresh thyme
* Salt and freshly ground black pepper
**Instructions:**
1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare Chicken:** Rinse the chicken inside and out and pat it dry with paper towels.
3. **Stuff Chicken:** Stuff the cavity of the chicken with the lemon quarters and minced garlic.
4. **Season Chicken:** In a small bowl, combine the olive oil, rosemary, thyme, salt, and pepper. Rub the mixture all over the chicken, ensuring it is evenly coated.
5. **Roast Chicken:** Place the chicken in a roasting pan. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Basting the chicken with the pan juices every 20-30 minutes will help keep it moist and promote even browning.
6. **Rest 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 bird.
7. **Carve and Serve:** Carve the chicken and serve with roasted vegetables, potatoes, or a simple salad.
**Tips and Variations:**
* **Add Vegetables to the Pan:** Roasting vegetables like potatoes, carrots, and onions alongside the chicken adds flavor and makes for a complete meal.
* **Use Different Herbs:** Experiment with other herbs like oregano, sage, or parsley.
* **Add Wine to the Pan:** Pour a cup of white wine into the roasting pan before cooking for added flavor and moisture.
* **Brine the Chicken:** Brining the chicken before roasting will result in an even more moist and flavorful bird. To brine, dissolve 1/2 cup of salt and 1/4 cup of sugar in 8 cups of water. Submerge the chicken in the brine and refrigerate for 4-8 hours before roasting.
## Serving Suggestions for Continental Chicken
Continental chicken dishes are incredibly versatile and pair well with a wide variety of side dishes. Here are some popular serving suggestions:
* **Pasta:** Pasta is a classic accompaniment to many continental chicken dishes, especially those with creamy or tomato-based sauces. Consider serving chicken piccata or chicken francese with linguine or spaghetti.
* **Potatoes:** Mashed potatoes, roasted potatoes, or scalloped potatoes are all excellent choices to serve alongside continental chicken dishes. They provide a comforting and satisfying base for the flavorful sauces.
* **Rice:** Rice, particularly risotto or pilaf, is another versatile option that complements many continental chicken dishes. It’s a great way to soak up all the delicious sauce.
* **Vegetables:** Roasted vegetables, steamed vegetables, or a simple salad are all healthy and delicious choices to serve alongside continental chicken dishes. Consider serving asparagus, green beans, broccoli, or a mixed green salad.
* **Bread:** Crusty bread is perfect for soaking up the sauces from continental chicken dishes. Serve with a side of garlic bread for an extra-special treat.
## Conclusion
Continental chicken recipes offer a delightful departure from everyday meals. With their emphasis on fresh ingredients, balanced flavors, and elegant presentation, these dishes are sure to impress your family and friends. By following the detailed steps and instructions provided in this blog post, you can easily create restaurant-quality continental chicken dishes in your own kitchen. So, gather your ingredients, fire up the stove, and embark on a culinary adventure that will tantalize your taste buds and elevate your dinner experience!
Enjoy cooking and bon appétit!