Best German Chicken Creamy Corn Recipes

GERMAN CHICKEN CREAMY CORN

Steps:

• Heat the olive oil in a skillet and brown the chicken.
• Cut the bacon in pieces and add it to the skillet.
• Add the corn and the mushrooms. Season with salt and pepper and then add the lemon juice and at last the water.
• Simmer for 50 minutes.
• Add the creme and simmer for another 10 minutes.

GERMAN CHICKEN SOUP

Steps:

• Fill a large pot with water and bring to a boil.
• Add chicken and vegetables (except leeks and parsley).
• Add salt, pepper and bouillon cubes as well as Maggi.
• Cook for 1-2 hours until chicken starts falling off the bone.
• Remove the chicken from the pot and let cool off until you can strip it off the bones and put back into the pot.
• In the meantime add the sliced leeks and any other frozen vegetables you like (corn, peas, brussel sprouts or frozen cauliflower work well).
• Add noodles and fresh parsley and cook all for another 10 - 15 minutes.
• Season to taste and serve with fresh baguette.

GERMAN CHICKEN

Steps:

• Preheat oven to 350°F.
• In a 9x13" baking dish, place the sauerkraut in a single layer.
• Place the chicken on top of the sauerkraut.
• Pour the barbecue sauce over the chicken.
• Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

GESCHNETZELTES (CHICKEN IN CREAM SAUCE)

Steps:

• 1. Cut the chicken into thin strips, 2 to 3 inches long and about 1/2 inch wide.
• 2. Melt the butter in a frying pan and brown the chicken strips in it. Add the minced shallots when the meat is cooked part-way. When meat is no longer pink, add the wine and mushrooms (if using), and cook until sauce is reduced by 1/3.
• 3. Add the cream and tarragon, and cook until sauce is further reduced by 1/3. Season with salt and pepper.
• 4. This is traditionally served over hot, buttered egg noodles with a side dish of Dampfkartoffeln (boiled potatoes).