Greekchickensoupwithfetacheese Recipes

Steps:

• In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
• Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
• In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
• Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

Steps:

• Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
• Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.

Steps:

• In 4-quart saucepan, saute onion, carrots, bell pepper and garlic in oil over medium heat until vegetables are tender.
• Add Sambuca and lemon juice and saute 5 minutes.
• Add broth, chicken, peppercorns, white pepper, hot pepper sauce, celery salt and spinach. Simmer 20 minutes.
• Add cooked rice.
• Before serving, sprinkle each serving with about 1 tablespoon cheese.

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
• Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
• Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

Steps:

• In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard.
• Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken.
• Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
• Ladle the soup into bowls and garnish with dill.

Steps:

• Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.
• For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.
• Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it's ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.
• To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.
• In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
• Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.
• Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.
• With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.

Steps:

• Boil chicken in stock until cooked thoroughly.
• Add 1 lb diced fresh tomatoes.
• Add 16 oz. fresh baby spinach.
• Add 8 oz. crumbled feta cheese.
• Add 1/4 teaspoons oregano (more or less to taste).
• Add juice of one lemon.
• Add 1 lb. cooked bowtie pasta.
• Simmer and serve with crusty bread.

Steps:

• Place shrimp in bowl and sprinkle with lemon juice. Set aside.
• Melt butter in skillet. Saute garlic, green onion and tomato.
• Add shrimp and oregano. Season with salt and pepper to taste. Turn shrimp frequently and saute until pink.
• Add sherry and simmer for about 2 minutes.
• Crumble feta cheese into skillet, and allow to melt.
• Serve with baguette to soak up the extra sauce. Enjoy!

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Steps:

• Heat broth to boiling in medium saucepan; stir in rice and garlic.
• Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
• Reduce heat to low.
• Mix lemon juice and egg; slowly stir mixture into soup.
• Stir in parsley; season to taste with salt and white pepper.
• Pour soup into bowls.

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

Steps:

• Preheat oven to 375°.
• Heat olive oil in a large Dutch oven over medium heat.
• Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic and sauté 1 minute. Increase heat to medium-high. Add potatoes and sauté an additional 8 minutes or until potato begins to brown. Stir in green beans, water, olive, and tomatoes.
• Remove vegetable mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese.
• Cover and bake at 375° for 45 minutes.