Gorkys Chicken Recipes

Steps:

• In a large bowl, combine marinade ingredients and stir well.
• On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
• Preheat oven to 400°F (200°C).
• Shred the cucumber, be sure to squeeze out any excess liquid.
• In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
• On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
• Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
• Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
• Enjoy!

Steps:

• Brown chicken in butter with the chopped onions.
• Pour heated vodka over the chicken and onions.
• Add the garlic, salt, pepper, and parsley.
• Remove chicken from the pan, dredge in the flour, add the tomato paste, and chicken broth to the pan.
• Stir-in the sour cream and feta cheese.
• Bring to a boil, stirring constantly.
• Add the chicken again to the mixture, reduce heat and simmer for 20-30 minutes.
• Arrange the chicken in a deep casserole dish.
• NOTE*** At this point this dish may be frozen or refrigerated for later cooking to finish.
• Pour the mixture over the chicken and cook in preheated 350 degree F oven and cook for 20 minutes or until brown on top.

Steps:

• Cut off ends and stems of beets, and boil for 20 minutes or until tender-crisp; remove the skin while still warm by rubbing it with a cloth; then cut into 1/4-inch julienne pieces and set aside.
• Place 14 cups of water, vinegar, granulated and brown sugars, tomato paste, chicken broth, garlic, pepper and bay leaves in a large kettle, bring to a boil and skim off foam.
• Add onion, cook for 8 to 10 minutes or until onion is transparent, add cabbage, cook 15 minutes or until onion is transparent; add cabbage, cook 15 minutes longer; add potato and cook another 15 minutes, add beets and bring to a boil.
• Serve with pumpernickel or rye bread, and butter.