Gorkys Chicken Recipes

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.

Steps:

• Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
• Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
• Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

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!