Russian Chicken Recipes

FOUR-INGREDIENT BAKED RUSSIAN CHICKEN

Steps:

• Preheat oven to 350 degrees F. Trim chicken of any fat. Rinse and pat dry and place in a 9x13 pan.
• Mix dressing, soup mix and jam together in a bowl. Pour over chicken. Bake, uncovered, in preheated oven for 45 minutes to 1 hour. Serve over rice. Enjoy!!
• NOTE:There's no wrong or right to the amount of jam and Russian dressing. The last time I made it, I used the entire bottle of dressing but used about 3/4 of the bottle of jam. Do whatever you think tastes good. Either way, you will have plenty of sauce left over to drizzle over rice!

RUSSIAN CHICKEN WITH FETA CHEESE

Steps:

• Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides and no longer pink in the center, about 10 minutes; place into a 9x13 inch baking dish and set aside.
• Reduce the heat to medium, and melt the remaining butter in the pan. Stir in the garlic, and onion, and cook for 2 minutes, stirring constantly until the onion has begun to soften. Stir in the flour, and continue cooking 5 minutes more. Add the vodka, and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato paste, chicken broth, salt, pepper, parsley, sour cream, and feta cheese. Reduce heat to medium-low, and simmer 20 to 30 minutes stirring frequently.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour the hot sauce over the chicken breasts, and bake in preheated oven until the top has browned, about 20 minutes.

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Steps:

• Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
• Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

RUSSIAN CHICKEN

Steps:

• Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
• Stir until well combined in separate bowl.
• Place chicken in glass baking pan.
• Pour dressing mix over chicken and bake uncovered at 350°F for 40-50 minutes, until chicken is cooked through.
• Served best over Jasmine rice.
• Enjoy!

EASY RUSSIAN CHICKEN

Steps:

• 1. Preheat your oven to 400 degrees.
• 2. Spray a 9x13 pan with cooking spray. Cut 4 chicken breasts in half and place them in the pan. They will cook a lot faster for you, if you cut them.
• 3. Slice 1/4 to 1/2 of a sweet white onion. Cut the strips nice and thin, won't you? It will help them cook faster.
• 4. Arrange the onion slices on top of the chicken.
• 5. Mix 1 (8 ounce) container of Russian dressing with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir it well to combine and then pour it over the top of the chicken and onions.
• 6. Sprinkle the dressing with 1/4 cup brown sugar.
• 7. Cover the pan tightly with aluminum foil and pop it into the oven.
• 8. Bake for 30 minutes. Then carefully remove the foil and spoon some of the beautiful orange sauce onto each chicken breast.
• 9. Allow the chicken to bake, uncovered for 20 more minutes, or until the chicken is no longer pink on the inside and the onions are nice and tender.
• 10. Remove the pan from the oven, carefully cover it with the foil and let it sit for about 5 minutes. This will help it stay super moist and wonderful.
• Serve over rice. Enjoy!

RUSSIAN CHICKEN

Steps:

• Preheat oven to 350°F (175°C).
• Mix Russian dressing and peach jam together. Add water until well blended.
• Place the chicken thighs in a dutch oven or a roaster pan.
• Pour the mixture over the thighs.
• Cover and cook chicken for 40 minutes. Remove cover and continue to cook for another 35-50 minutes or until internal temperature reaches 165°F (74°C).

RUSSIAN CHICKEN BREASTS

Steps:

• Preheat oven to 350°.
• Heat oil in large skillet over a medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken and place in a 3-L baking dish.
• Miz dressing, jam and soup mix in a small bowl. Pour over chicken.
• Bake 45 minutes or until chicken is cooked through.

SIMPLE RUSSIAN SOUP

Steps:

• Cut chicken into bite-size pieces. Slice the garlic. Break bay leaf into small pieces. Combine the chicken, salt, pepper, bay leaf pieces, and garlic. Mix everything. Keep covered and refrigerated until ready to use.
• In a large pot, bring water to a soft boil. Add the seasoned chicken and cook over medium/high heat for about 10 minutes, removing any impurities that rise to the top.
• Finely chop the onions. In a skillet, over med/high heat, saute onions with butter and oil until onions are tender.
• Shred the carrot and add to the onions, saute until carrots are tender, stirring frequently so the carrots don't burn. Once sauteed, at to the soup.
• Meanwhile, peel and cube your potatoes. Add to the pot and cook for 10 minutes.
• Slice red pepper into thin strands. Break the pasta into small pieces. Add the pepper, seasoning and broken pasta into the soup. Cook until pasta is tender.
• Remove the soup from heat and add desired chopped herbs.
• Enjoy.