Kick off your culinary adventure with these 19 authentic Polish chicken recipes that transform simple ingredients into flavorful feasts. Perfect for cozy family dinners or impressive gatherings, these dishes bring heartwarming comfort and rich traditions to your table. Get ready to explore delicious classics that will have everyone asking for seconds!
Polish Chicken Paprikash
Delightfully comforting and bursting with flavor, this Polish Chicken Paprikash is a hearty, one-pot wonder that transforms simple ingredients into a spectacular meal. During chilly evenings, its vibrant red sauce and tender chicken will warm both your kitchen and your soul, making it perfect for family dinners or impressing guests with minimal effort.
Ingredients
– 2 pounds bone-in, skin-on chicken thighs
– 2 tablespoons high-quality sweet paprika
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 cup rich chicken broth
– 1/2 cup full-fat sour cream
– 2 tablespoons unsalted butter
– 1 tablespoon all-purpose flour
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Pat dry 2 pounds bone-in, skin-on chicken thighs with paper towels to ensure a crisp sear.
2. Season the chicken thighs evenly with 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly ground black pepper.
3. Heat a large, heavy-bottomed Dutch oven over medium-high heat until a drop of water sizzles upon contact.
4. Add the seasoned chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy.
5. Flip the chicken thighs and sear for an additional 3 minutes, then remove and set aside on a plate.
6. Reduce the heat to medium and add 2 tablespoons unsalted butter to the same pot, swirling to melt and coat the bottom.
7. Add 1 large finely diced yellow onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
8. Stir in 2 cloves minced fresh garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Sprinkle in 2 tablespoons high-quality sweet paprika and 1 tablespoon all-purpose flour, stirring constantly for 1 minute to cook out the raw flour taste.
10. Gradually pour in 1 cup rich chicken broth, whisking continuously to avoid lumps and create a smooth sauce.
11. Return the seared chicken thighs to the pot, nestling them into the sauce, and bring to a gentle simmer.
12. Cover the pot with a lid, reduce the heat to low, and let it simmer for 30 minutes until the chicken is cooked through and tender.
13. Remove the pot from the heat and stir in 1/2 cup full-fat sour cream until fully incorporated and the sauce is creamy.
14. Let the paprikash rest for 5 minutes off the heat to allow the flavors to meld together. Ultimately, this dish boasts a luxuriously velvety sauce that clings to the fall-off-the-bone chicken, with a harmonious blend of smoky paprika and tangy creaminess. Serve it over egg noodles or with crusty bread to soak up every last bit of the vibrant, comforting sauce.
Kaszubian-Style Chicken with Sauerkraut
Ever find yourself craving something both comforting and full of flavor? Kaszubian-style chicken with sauerkraut delivers just that, combining tender poultry with tangy, slow-cooked cabbage for a dish that’s hearty and satisfying. Let’s walk through each step together to create this classic meal.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 cups well-drained, fermented sauerkraut
– 1 large yellow onion, finely diced
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon finely ground black pepper
– 1 teaspoon coarse sea salt
– 1 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 375°F to ensure even cooking throughout the dish.
2. Pat dry 4 bone-in, skin-on chicken thighs with paper towels to help achieve a crispy skin.
3. Season both sides of the chicken thighs evenly with 1 teaspoon coarse sea salt and 1 teaspoon finely ground black pepper.
4. Heat 2 tablespoons rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Place the chicken thighs skin-side down in the hot skillet and sear for 5-7 minutes until the skin is golden brown and crispy.
6. Flip the chicken thighs and cook for an additional 3 minutes to lightly brown the other side.
7. Remove the chicken from the skillet and set it aside on a plate.
8. Add 1 large finely diced yellow onion to the same skillet and sauté for 4-5 minutes until softened and translucent.
9. Stir in 2 cups well-drained, fermented sauerkraut, coating it with the onions and pan juices.
10. Pour in 1 cup low-sodium chicken broth, scraping the bottom of the skillet to incorporate any browned bits for added flavor.
11. Return the seared chicken thighs to the skillet, nestling them into the sauerkraut mixture skin-side up.
12. Transfer the skillet to the preheated oven and bake uncovered for 35-40 minutes until the chicken reaches an internal temperature of 165°F.
13. Remove the skillet from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.
You’ll love the contrast of the crispy chicken skin against the tender, tangy sauerkraut, which mellows beautifully during baking. For a creative twist, serve it over creamy mashed potatoes or with a side of crusty bread to soak up the flavorful juices.
Traditional Polish Chicken and Dumplings
Eager to bring comfort to your kitchen? Traditional Polish chicken and dumplings offers hearty, homestyle satisfaction with tender poultry and fluffy dough pockets simmered in a savory broth. Let’s walk through each simple step together.
Ingredients
– 1 whole free-range chicken (about 4 pounds), cut into pieces
– 8 cups cold filtered water
– 2 large yellow onions, roughly chopped
– 3 fresh celery stalks, diced
– 4 medium carrots, peeled and sliced into coins
– 4 cloves garlic, minced
– 2 cups all-purpose flour
– 2 large farm-fresh eggs
– 1/2 cup whole milk
– 1 tablespoon unsalted butter
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons fresh dill, finely chopped
Instructions
1. Place the chicken pieces and cold water in a large stockpot over high heat and bring to a boil.
2. Skim off any foam that rises to the surface during the first 10 minutes of boiling.
3. Reduce heat to low, cover, and simmer gently for 1 hour until the chicken is fork-tender.
4. Remove the chicken from the broth and set aside to cool slightly.
5. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
6. Add the chopped onions, diced celery, sliced carrots, and minced garlic to the broth.
7. Bring the broth and vegetables to a simmer over medium heat and cook for 20 minutes until vegetables are tender.
8. While the broth simmers, shred the chicken meat, discarding skin and bones.
9. In a medium bowl, combine the flour, eggs, milk, and 1/2 teaspoon of salt to form a soft dough.
10. On a floured surface, roll the dough to 1/4-inch thickness and cut into 1-inch squares.
11. Drop the dumpling squares into the simmering broth and cook for 10 minutes until they float to the surface.
12. Stir in the shredded chicken, butter, remaining salt, and black pepper.
13. Cook for another 5 minutes over low heat to meld flavors.
14. Remove from heat and stir in the fresh dill.
Luxuriously tender dumplings soak up the rich, savory broth while the chicken remains moist and flavorful. Serve steaming bowls garnished with extra dill and a side of crusty bread for dipping into every last drop of the comforting liquid.
Roasted Polish Chicken with Dill and Garlic
Welcome to your kitchen classroom, where today we’ll master a comforting European classic that fills your home with incredible aromas. With just a few simple ingredients and my guided steps, you’ll create a juicy, flavorful roasted chicken that’s perfect for weeknight dinners or special occasions.
Ingredients
– 1 whole 4-pound chicken (preferably organic, air-chilled)
– 3 tablespoons rich extra virgin olive oil
– 4 large fresh garlic cloves, minced
– 2 tablespoons freshly chopped dill
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 425°F and position the rack in the center of the oven for even heating.
2. Pat the whole chicken completely dry with paper towels, including inside the cavity, to ensure crispy skin.
3. In a small bowl, combine the rich extra virgin olive oil, minced fresh garlic cloves, freshly chopped dill, coarse kosher salt, and freshly cracked black pepper to create a fragrant herb paste.
4. Rub the herb paste evenly over the entire surface of the chicken, including under the skin and inside the cavity for maximum flavor penetration.
5. Place the chicken breast-side up on a rack set inside a roasting pan to allow air circulation and prevent steaming.
6. Roast the chicken at 425°F for 15 minutes to quickly sear the skin and lock in juices.
7. Reduce the oven temperature to 375°F and continue roasting for approximately 60-75 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer in the thickest part of the thigh.
8. Remove the chicken from the oven and let it rest on a cutting board for 15 minutes before carving to allow the juices to redistribute.
A beautifully golden chicken emerges with crackling-crisp skin that gives way to incredibly moist, tender meat infused with the aromatic garlic and fresh dill. The flavors meld perfectly during roasting, creating a savory herbaceousness that pairs wonderfully with roasted potatoes or a simple green salad for a complete, satisfying meal.
Polish Chicken Kielbasa Stew
Warm up your kitchen with this hearty Polish Chicken Kielbasa Stew, a comforting one-pot meal that combines savory smoked sausage with tender chicken and wholesome vegetables. We’ll walk through each step methodically to ensure perfect results every time, making this an ideal dish for both weeknight dinners and cozy weekend gatherings.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
– 12 ounces smoked kielbasa sausage, sliced into ½-inch rounds
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 pound Yukon Gold potatoes, peeled and cubed into 1-inch pieces
– 2 large carrots, peeled and sliced into ¼-inch rounds
– 1 teaspoon sweet paprika
– ½ teaspoon freshly ground black pepper
– 1 bay leaf
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound of boneless, skinless chicken thigh chunks and cook until browned on all sides, approximately 5-7 minutes, stirring occasionally to prevent sticking.
3. Tip: Don’t overcrowd the pan to ensure proper browning and caramelization.
4. Transfer the browned chicken to a clean plate using a slotted spoon, leaving the drippings in the pot.
5. Add 12 ounces of sliced smoked kielbasa sausage to the pot and cook until lightly browned, about 3-4 minutes, stirring frequently.
6. Add 1 finely diced large yellow onion and cook until softened and translucent, approximately 5 minutes.
7. Stir in 3 minced cloves of garlic and cook until fragrant, about 30 seconds.
8. Pour in 4 cups of low-sodium chicken broth, scraping the bottom of the pot to release any browned bits.
9. Add 1 pound of peeled and cubed Yukon Gold potatoes, 2 sliced large carrots, 1 teaspoon sweet paprika, ½ teaspoon freshly ground black pepper, and 1 bay leaf.
10. Return the browned chicken to the pot and bring the stew to a boil.
11. Reduce heat to low, cover, and simmer for 25 minutes until potatoes and carrots are fork-tender.
12. Tip: Maintain a gentle simmer to prevent the vegetables from breaking down too much.
13. Remove and discard the bay leaf.
14. Stir in 2 tablespoons of chopped fresh parsley.
15. Tip: Let the stew rest for 5 minutes off the heat before serving to allow flavors to meld.
Delightfully hearty and satisfying, this stew features tender chicken and smoky kielbasa in a savory broth with perfectly cooked vegetables. The potatoes absorb the rich flavors while maintaining their structure, creating a comforting texture that’s neither too thick nor too thin. Serve it piping hot in deep bowls with crusty bread for dipping, or over egg noodles for a more substantial meal that celebrates Polish comfort food at its finest.
Chicken Cabbage Rolls with Sour Cream Sauce
A comforting classic that transforms humble ingredients into a satisfying meal, these chicken cabbage rolls are perfect for both weeknight dinners and special occasions. Let’s walk through each step together to create tender rolls bathed in a creamy sauce.
Ingredients
– 1 large head of green cabbage
– 1 pound ground chicken
– 1 cup cooked white rice
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter
– 1 cup chicken broth
– 1 cup full-fat sour cream
– 2 tablespoons all-purpose flour
– 1 tablespoon fresh dill, chopped
Instructions
1. Bring a large pot of water to a rolling boil.
2. Carefully submerge the whole cabbage head in the boiling water for 3 minutes to soften the leaves.
3. Remove the cabbage and gently peel off 12 large leaves, trimming the thick center stem from each leaf with a paring knife.
4. In a medium bowl, combine ground chicken, cooked rice, diced onion, minced garlic, kosher salt, and black pepper.
5. Place ¼ cup of the chicken mixture in the center of each cabbage leaf.
6. Fold the sides of the leaf inward, then roll tightly from the stem end to form a neat package.
7. Melt unsalted butter in a large skillet over medium heat.
8. Arrange the cabbage rolls seam-side down in the skillet and cook for 5 minutes until lightly browned.
9. Pour chicken broth over the rolls, cover the skillet, and reduce heat to low.
10. Simmer for 35 minutes until the cabbage is tender and the filling reaches 165°F internally.
11. Whisk together sour cream and all-purpose flour in a small bowl until smooth.
12. Remove the cabbage rolls from the skillet and set aside on a serving platter.
13. Pour the sour cream mixture into the skillet juices, whisking constantly over low heat for 3 minutes until thickened.
14. Stir in fresh dill and pour the sauce over the cabbage rolls.
The tender cabbage leaves give way to a savory chicken and rice filling, while the creamy dill-infused sauce adds a tangy richness that balances the dish perfectly. Serve these warm with crusty bread to soak up every bit of the delicious sauce.
Polish Breaded Chicken Cutlets (Kotlet Schabowy)
Kotlet schabowy brings the comforting essence of Polish home cooking to your kitchen with its golden, crispy exterior and juicy interior. Known as Poland’s answer to schnitzel, this breaded chicken cutlet is surprisingly simple to prepare with just a few quality ingredients. Let’s walk through each step to achieve that perfect crunch and tenderness.
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 pounds total)
– 1 cup all-purpose flour
– 2 large farm-fresh eggs
– 1 cup fine breadcrumbs
– 1/2 cup rich unsalted butter
– 1/2 cup golden vegetable oil
– 1 teaspoon finely ground sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Place one chicken breast between two sheets of plastic wrap and pound evenly to 1/4-inch thickness using a meat mallet or rolling pin.
2. Repeat the pounding process with all remaining chicken breasts.
3. Season both sides of each chicken cutlet with finely ground sea salt and freshly cracked black pepper.
4. Spread 1 cup all-purpose flour on a large plate.
5. Beat 2 large farm-fresh eggs in a shallow bowl until fully combined.
6. Spread 1 cup fine breadcrumbs on another large plate.
7. Dredge one seasoned chicken cutlet in the flour, coating both sides completely and shaking off excess.
8. Dip the floured cutlet into the beaten eggs, allowing excess to drip off.
9. Press the cutlet into the breadcrumbs, ensuring full coverage on both sides.
10. Repeat the breading process with all remaining chicken cutlets.
11. Heat 1/2 cup rich unsalted butter and 1/2 cup golden vegetable oil in a large skillet over medium-high heat until shimmering (approximately 350°F).
12. Carefully place two breaded cutlets in the hot oil mixture without crowding the pan.
13. Fry for 3-4 minutes until the bottom develops a deep golden-brown crust.
14. Flip each cutlet using tongs and fry for another 3-4 minutes until equally golden-brown.
15. Transfer cooked cutlets to a wire rack set over a baking sheet to drain excess oil.
16. Repeat the frying process with remaining cutlets, adding more oil if needed.
17. Let cutlets rest on the wire rack for 5 minutes before serving.
These cutlets emerge with an audibly crisp coating that gives way to exceptionally tender chicken. The combination of butter and oil creates a rich, savory flavor that pairs wonderfully with mashed potatoes or a bright cucumber salad. For an authentic Polish experience, serve with a dollop of lingonberry jam to balance the richness with a touch of sweetness.
Silesian Chicken in Mushroom Sauce
Just imagine tender chicken simmered in a creamy mushroom sauce that fills your kitchen with the most comforting aromas. Let’s walk through this Silesian-inspired dish together, perfect for a cozy family dinner.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 cups sliced cremini mushrooms
– 1 finely chopped yellow onion
– 2 minced garlic cloves
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 tablespoon all-purpose flour
– 1 cup chicken broth
– 1 teaspoon sweet paprika
– 1 tablespoon fresh chopped parsley
– Salt and freshly ground black pepper
Instructions
1. Pat dry the chicken thighs with paper towels and season both sides generously with salt and black pepper.
2. Heat a large skillet over medium-high heat and add the unsalted butter, swirling until melted and foamy.
3. Place the chicken thighs skin-side down in the skillet and cook for 6-8 minutes until the skin is golden brown and crispy.
4. Flip the chicken and cook for another 4-5 minutes until lightly browned, then transfer to a plate.
5. Tip: Render the fat slowly for crispier skin without burning.
6. Reduce the heat to medium and add the chopped yellow onion to the skillet, sautéing for 3-4 minutes until softened.
7. Add the minced garlic cloves and cook for 1 minute until fragrant.
8. Stir in the sliced cremini mushrooms and cook for 5-7 minutes until they release their moisture and turn golden brown.
9. Sprinkle the all-purpose flour over the mushroom mixture and cook for 1 minute, stirring constantly to form a roux.
10. Gradually pour in the chicken broth, whisking continuously to avoid lumps, and bring to a simmer.
11. Add the sweet paprika and heavy cream, stirring until the sauce thickens slightly, about 2-3 minutes.
12. Tip: Use a wooden spoon to scrape up any browned bits from the skillet for extra flavor.
13. Return the chicken thighs to the skillet, nestling them into the sauce, and reduce the heat to low.
14. Cover and simmer for 20-25 minutes until the chicken reaches an internal temperature of 165°F.
15. Tip: Avoid boiling the sauce to prevent the cream from curdling.
16. Stir in the fresh chopped parsley and adjust seasoning with salt and pepper if needed.
17. Let the dish rest for 5 minutes off the heat before serving.
Lusciously creamy and deeply savory, this chicken boasts a velvety sauce with earthy mushroom notes that cling to every bite. Serve it over buttered egg noodles or with crusty bread to soak up every last drop, making it a hearty centerpiece for any gathering.
Polish Chicken with Creamed Cabbage
Just imagine coming home to the comforting aroma of tender chicken simmering with sweet cabbage in a creamy sauce—this Polish-inspired dish is both hearty and surprisingly simple to master. Let’s walk through each step together to create this cozy meal that’s perfect for weeknight dinners or Sunday suppers.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 1 large head of green cabbage, thinly sliced
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1 teaspoon sweet paprika
– 1/2 cup chicken broth
– 1 tablespoon fresh dill, chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Season 4 bone-in, skin-on chicken thighs generously with kosher salt and freshly ground black pepper on both sides.
2. Heat a large skillet over medium-high heat and add 2 tablespoons of unsalted butter until melted and foamy.
3. Place the chicken thighs skin-side down in the skillet and cook for 6-8 minutes until the skin is golden brown and crispy.
4. Flip the chicken and cook for another 4 minutes, then transfer to a plate—this initial searing locks in juices for moist meat.
5. In the same skillet, add 1 finely diced medium yellow onion and sauté for 3-4 minutes until softened and translucent.
6. Add 2 minced cloves of garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Stir in 1 thinly sliced large head of green cabbage, 1 teaspoon caraway seeds, and 1 teaspoon sweet paprika, coating everything evenly.
8. Pour in 1/2 cup chicken broth, cover the skillet, and reduce heat to medium-low to steam the cabbage for 10 minutes until tender.
9. Uncover and stir in 1 cup heavy cream, bringing the mixture to a gentle simmer for 2 minutes—this prevents curdling and ensures a smooth sauce.
10. Return the chicken thighs to the skillet, nestling them into the cabbage mixture, and simmer uncovered for 15 minutes until the chicken is cooked through to 165°F internally.
11. Remove from heat and stir in 1 tablespoon of fresh chopped dill for a bright, herbal finish.
Lusciously creamy with a subtle sweetness from the softened cabbage, this dish offers a delightful contrast to the savory, crispy-skinned chicken. Serve it over buttery egg noodles or with crusty bread to soak up every bit of the rich sauce, and enjoy the warmth of this traditional comfort food with a modern twist.
Chicken Pierogi with Caramelized Onions
Kick off your comfort food journey with this satisfying chicken pierogi dish, featuring tender dumplings paired with sweet caramelized onions. This step-by-step guide will walk you through creating a restaurant-quality meal right in your own kitchen, perfect for cozy family dinners or impressing guests with your culinary skills.
Ingredients
– 2 cups all-purpose flour
– 2 large farm-fresh eggs
– 1/2 cup sour cream
– 1/4 cup rich unsalted butter
– 1 lb boneless chicken breast, finely diced
– 2 large yellow onions, thinly sliced
– 1/4 cup fresh chopped dill
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 2 tbsp high-quality olive oil
Instructions
1. Combine 2 cups all-purpose flour and 1 tsp kosher salt in a large mixing bowl.
2. Create a well in the center and add 2 large farm-fresh eggs and 1/2 cup sour cream.
3. Mix with a fork until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
4. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
5. Heat 2 tbsp high-quality olive oil in a large skillet over medium heat.
6. Add 2 large thinly sliced yellow onions and cook for 15 minutes, stirring occasionally, until golden brown and caramelized.
7. Season the caramelized onions with 1/2 tsp freshly ground black pepper and remove from skillet.
8. In the same skillet, cook 1 lb finely diced chicken breast over medium-high heat for 6-8 minutes until no longer pink.
9. Combine cooked chicken with caramelized onions and 1/4 cup fresh chopped dill.
10. Roll the rested dough to 1/8-inch thickness on a floured surface.
11. Cut into 3-inch circles using a round cutter or glass.
12. Place 1 tablespoon of chicken filling in the center of each circle.
13. Fold dough over filling and press edges firmly to seal, creating half-moon shapes.
14. Bring a large pot of salted water to a rolling boil.
15. Carefully drop pierogi into boiling water and cook for 3-4 minutes until they float to the surface.
16. Remove pierogi with a slotted spoon and drain thoroughly.
17. Melt 1/4 cup rich unsalted butter in a clean skillet over medium heat.
18. Pan-fry the boiled pierogi for 2-3 minutes per side until golden brown and crispy.
Delightfully tender pierogi encase a savory chicken filling that contrasts beautifully with the sweet caramelized onions. The crispy exterior gives way to a soft, pillowy interior that melts in your mouth. Serve these golden dumplings with an extra dollop of sour cream and fresh dill garnish for a complete comfort food experience that will have everyone asking for seconds.
Polish Hunter’s Stew with Chicken (Bigos)
Even on the busiest of autumn days, a comforting bowl of Polish Hunter’s Stew brings warmth and tradition to the table. This version with chicken, known as Bigos, simplifies the classic while delivering deep, savory flavors. Let’s walk through each step together to create this hearty dish.
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 large yellow onion, finely diced
– 2 cloves of garlic, minced
– 1 cup of sliced cremini mushrooms
– 1 cup of sauerkraut, drained
– 1 tablespoon of tomato paste
– 4 cups of low-sodium chicken broth
– 1 teaspoon of smoked paprika
– 1 bay leaf
– Salt and freshly ground black pepper to taste
– 2 tablespoons of chopped fresh parsley for garnish
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add the boneless, skinless chicken thighs and cook for 5-7 minutes, stirring occasionally, until browned on all sides; remove and set aside.
3. Tip: Don’t overcrowd the pot to ensure proper browning and flavor development.
4. Reduce heat to medium and add the finely diced yellow onion; sauté for 5 minutes until softened and translucent.
5. Stir in the minced garlic and sliced cremini mushrooms; cook for 3 minutes until mushrooms release their moisture.
6. Add the drained sauerkraut and tomato paste; cook for 2 minutes, stirring to combine.
7. Pour in the low-sodium chicken broth, scraping the bottom of the pot to deglaze and incorporate any browned bits.
8. Return the browned chicken to the pot, along with the smoked paprika and bay leaf.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
10. Tip: Simmering slowly allows the flavors to meld together beautifully.
11. After 45 minutes, remove the lid and continue simmering for an additional 15 minutes to slightly thicken the stew.
12. Season with salt and freshly ground black pepper to taste, then remove the bay leaf.
13. Tip: Taste and adjust seasoning at the end for the best balance of flavors.
14. Ladle the stew into bowls and garnish with chopped fresh parsley.
Savor the tender chunks of chicken and tangy sauerkraut in this robust stew, which boasts a hearty texture and smoky depth from the paprika. Serve it with crusty bread for dipping or over mashed potatoes to soak up every last bit of the savory broth, making it a perfect centerpiece for a cozy family dinner.
Polish Buckwheat and Chicken Casserole
Perfect for a cozy family dinner, this Polish-inspired casserole combines nutty buckwheat with tender chicken in a comforting one-dish meal that’s both hearty and wholesome. Let’s walk through each step together to ensure delicious results.
Ingredients
– 1 cup uncooked buckwheat groats
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup sliced cremini mushrooms
– 2 tablespoons rich extra virgin olive oil
– 2 cups low-sodium chicken broth
– 1 teaspoon sweet paprika
– ½ teaspoon finely ground black pepper
– ½ teaspoon sea salt
– ¼ cup chopped fresh dill
– ½ cup sour cream
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large oven-safe skillet over medium heat.
3. Add 1 finely diced large yellow onion and sauté for 5 minutes until translucent.
4. Stir in 2 minced cloves of garlic and cook for 1 minute until fragrant.
5. Add 1 pound of bite-sized boneless, skinless chicken thigh pieces and cook for 6 minutes until no longer pink.
6. Mix in 1 cup of sliced cremini mushrooms and cook for 4 minutes until softened.
7. Sprinkle in 1 teaspoon of sweet paprika, ½ teaspoon of finely ground black pepper, and ½ teaspoon of sea salt, stirring to coat evenly.
8. Pour in 1 cup of uncooked buckwheat groats and 2 cups of low-sodium chicken broth, bringing to a gentle boil.
9. Cover the skillet with a lid and transfer to the preheated oven.
10. Bake for 25 minutes until the buckwheat is tender and has absorbed most of the liquid.
11. Remove from the oven and let stand covered for 5 minutes.
12. Fold in ¼ cup of chopped fresh dill and ½ cup of sour cream until well combined.
Keenly note the creamy texture from the sour cream melding with the earthy buckwheat and savory chicken. Serve it warm with a side of crisp green salad or steamed vegetables for a balanced meal that highlights its rustic, comforting flavors.
Creamy Polish Dill Chicken Soup
Perfect for a cozy evening, this Creamy Polish Dill Chicken Soup brings comfort with its velvety texture and herbaceous notes. Let’s build it step by step for a foolproof result.
Ingredients
– 2 tablespoons of rich unsalted butter
– 1 large yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
– 4 cups of robust chicken broth
– 2 large russet potatoes, peeled and cubed
– 1 cup of heavy cream
– 1/4 cup of fresh dill, finely chopped
– 1 teaspoon of kosher salt
– 1/2 teaspoon of freshly ground black pepper
Instructions
1. Melt 2 tablespoons of rich unsalted butter in a large pot over medium heat until it foams lightly.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 cloves of minced aromatic garlic and cook for 1 minute until golden but not browned.
4. Tip: Sautéing the onion and garlic slowly builds a flavorful base—avoid high heat to prevent burning.
5. Add 1 pound of bite-sized chicken thigh pieces and cook for 5 minutes, turning occasionally, until no longer pink on the outside.
6. Pour in 4 cups of robust chicken broth and bring to a gentle boil over high heat.
7. Reduce the heat to low, cover the pot, and simmer for 15 minutes to cook the chicken through completely.
8. Tip: Simmering with the lid on retains moisture and intensifies the broth’s flavor.
9. Add 2 peeled and cubed russet potatoes to the pot and simmer uncovered for 10 minutes, until the potatoes are tender when pierced with a fork.
10. Stir in 1 cup of heavy cream and heat for 2 minutes over low heat until warmed through—do not boil to avoid curdling.
11. Remove the pot from the heat and mix in 1/4 cup of finely chopped fresh dill, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper.
12. Tip: Adding dill off the heat preserves its bright, fresh flavor and vibrant green color.
13. Ladle the soup into bowls and serve immediately.
Delightfully creamy with tender chicken and potatoes, this soup boasts a smooth texture and a refreshing dill aroma. For a creative twist, top it with a dollop of sour cream and extra dill sprigs, or serve alongside crusty bread for dipping into the rich broth.
Chicken and Chanterelle Mushroom Skillet
Mastering a one-pan meal like this chicken and chanterelle skillet builds confidence in the kitchen while delivering restaurant-quality results. My methodical approach ensures even cooking and deep flavor development, making this recipe perfect for weeknight dinners or impressing guests. Let’s walk through each step together to create a dish that’s both elegant and approachable.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 8 ounces fresh golden chanterelle mushrooms, brushed clean
– 2 tablespoons rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 3 cloves aromatic garlic, minced
– 1/2 cup dry white wine
– 1 cup rich chicken stock
– 1/2 cup heavy cream
– 2 tablespoons fresh thyme leaves
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of the chicken evenly with kosher salt and black pepper.
3. Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the chicken thighs in the skillet presentation-side down and cook undisturbed for 6 minutes until deeply golden brown.
5. Flip the chicken and cook for another 5 minutes until the second side develops a rich crust.
6. Transfer the chicken to a clean plate, leaving the rendered fat in the skillet.
7. Add the diced onion to the hot skillet and cook for 3 minutes until translucent, scraping up any browned bits from the bottom.
8. Add the chanterelle mushrooms and cook for 4 minutes until they release their moisture and begin to brown.
9. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
10. Pour in the white wine and simmer for 2 minutes until reduced by half, deglazing the pan completely.
11. Add the chicken stock and bring to a gentle simmer for 3 minutes.
12. Return the chicken thighs to the skillet along with any accumulated juices.
13. Reduce heat to medium-low, cover the skillet, and simmer for 15 minutes until the chicken reaches 165°F internally.
14. Stir in the heavy cream and fresh thyme leaves, simmering uncovered for 2 minutes until the sauce slightly thickens.
15. Taste and adjust seasoning with additional salt if needed.
Gloriously tender chicken swimming in a creamy mushroom sauce makes this skillet meal unforgettable. The chanterelles provide an earthy depth that balances the richness of the cream, while the white wine adds a subtle acidity that cuts through the fat. Serve this directly from the skillet over creamy polenta or crusty bread to soak up every last drop of the luxurious sauce.
Polish-Style Chicken and Potato Pancakes
Just imagine biting into crispy, golden-brown pancakes filled with tender chicken and hearty potatoes—a comforting Polish classic made simple for your kitchen. Join me as we create these savory delights step by step, perfect for a cozy weeknight dinner or a weekend brunch. You’ll master techniques that ensure perfect texture and flavor every time.
Ingredients
– 1 pound boneless, skinless chicken breasts, diced into small pieces
– 2 large russet potatoes, peeled and grated
– 1 small yellow onion, finely chopped
– 2 farm-fresh large eggs, lightly beaten
– 1/4 cup all-purpose flour
– 1/4 cup whole milk
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon sea salt
Instructions
1. In a large mixing bowl, combine the diced chicken breasts, grated russet potatoes, and finely chopped yellow onion.
2. Add the lightly beaten farm-fresh large eggs, all-purpose flour, whole milk, finely ground black pepper, and sea salt to the bowl.
3. Mix all ingredients thoroughly until well combined and a thick batter forms.
4. Heat the rich extra virgin olive oil in a large non-stick skillet over medium heat (350°F).
5. Scoop 1/4 cup portions of the batter and carefully place them into the hot skillet, flattening slightly with a spatula.
6. Cook each pancake for 4-5 minutes per side, until golden brown and crispy edges form.
7. Flip the pancakes using a spatula and cook for another 4-5 minutes on the second side.
8. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
9. Repeat the cooking process with the remaining batter, adding more oil to the skillet if needed.
Each bite offers a satisfying crunch giving way to soft, savory interiors, with the chicken and potatoes melding beautifully. Enjoy them hot with a dollop of sour cream or applesauce for a traditional touch, or pair with a fresh green salad to balance the richness.
Chicken in Polish Horseradish Sauce
Zesty and comforting, this Chicken in Polish Horseradish Sauce brings a tangy twist to your dinner table. Perfect for beginners, it combines tender chicken with a bold, creamy sauce that’s surprisingly easy to make. Follow these simple steps for a dish that’s sure to impress.
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tablespoons unsalted butter, rich and creamy
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup chicken broth, low-sodium and savory
– 1/2 cup heavy cream, velvety and smooth
– 3 tablespoons prepared horseradish, freshly grated for sharpness
– 1 tablespoon all-purpose flour, for thickening
– 1 teaspoon paprika, sweet and aromatic
– Salt and black pepper, to season
Instructions
1. Pat the chicken pieces dry with paper towels to ensure even browning.
2. Season the chicken generously with salt, black pepper, and paprika.
3. Heat the unsalted butter in a large skillet over medium-high heat until melted and foamy.
4. Add the chicken pieces to the skillet in a single layer, cooking for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
5. Remove the chicken from the skillet and set aside on a plate.
6. In the same skillet, add the finely diced yellow onion and sauté for 3-4 minutes until softened and translucent.
7. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
8. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1 minute to form a roux.
9. Gradually pour in the chicken broth, whisking continuously to avoid lumps and create a smooth base.
10. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
11. Stir in the heavy cream and prepared horseradish, mixing well to combine.
12. Return the cooked chicken to the skillet, coating it evenly with the sauce.
13. Simmer for an additional 2-3 minutes over low heat to allow the flavors to meld.
14. Taste and adjust seasoning with salt and pepper if needed.
15. Remove from heat and let rest for 2 minutes before serving.
Kick back and enjoy this dish with its tender chicken pieces enveloped in a creamy, tangy sauce that has a pleasant kick from the horseradish. Serve it over buttery egg noodles or with a side of mashed potatoes to soak up every last drop of the flavorful sauce, making for a hearty and satisfying meal that’s both rustic and refined.
Chicken and Red Cabbage Pierogi
Uncover the comforting flavors of Eastern Europe with these homemade pierogi, featuring a savory filling of tender chicken and vibrant red cabbage. Using a methodical approach, we’ll guide you through each step to create perfectly tender dumplings that are both satisfying and impressive to make from scratch.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1 large farm-fresh egg
– 1/2 tsp fine sea salt
– 1 cup cooked shredded chicken breast
– 1 cup finely chopped red cabbage
– 1/2 cup finely diced yellow onion
– 2 tbsp rich unsalted butter
– 1/4 cup sour cream
– 1/2 tsp freshly ground black pepper
– 4 quarts boiling salted water
Instructions
1. Combine 2 cups all-purpose flour and 1/2 tsp fine sea salt in a large mixing bowl.
2. Create a well in the center and add 1 large farm-fresh egg and 1/2 cup warm water.
3. Mix with a fork until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
4. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
5. While dough rests, melt 2 tbsp rich unsalted butter in a skillet over medium heat.
6. Add 1/2 cup finely diced yellow onion and sauté for 3-4 minutes until translucent.
7. Add 1 cup finely chopped red cabbage and cook for 5-6 minutes until slightly softened.
8. Stir in 1 cup cooked shredded chicken breast and 1/2 tsp freshly ground black pepper, cooking for 2 more minutes.
9. Remove from heat and let the filling cool completely.
10. Roll the rested dough to 1/8-inch thickness on a floured surface.
11. Cut into 3-inch circles using a round cutter or glass.
12. Place 1 tablespoon of filling in the center of each circle.
13. Fold dough over filling and press edges firmly to seal, creating a half-moon shape.
14. Bring 4 quarts of salted water to a rolling boil in a large pot.
15. Carefully drop pierogi into boiling water in batches, cooking for 3-4 minutes until they float to the surface.
16. Remove with a slotted spoon and drain well.
17. Heat additional butter in a clean skillet over medium-high heat.
18. Pan-fry boiled pierogi for 2-3 minutes per side until golden brown and crispy.
19. Serve immediately with 1/4 cup sour cream for dipping.
Hearty and satisfying, these pierogi feature a tender, chewy wrapper that gives way to a savory filling with subtle sweetness from the caramelized cabbage. The crispy pan-fried exterior provides wonderful textural contrast to the soft interior. For a creative twist, serve them alongside a simple apple slaw or drizzle with browned butter and fresh dill for an elevated presentation.
Conclusion
More than just recipes, this collection celebrates Poland’s rich culinary heritage with comforting, flavorful dishes perfect for family meals. We hope you’ll try these authentic chicken recipes, share your favorites in the comments below, and pin this article to your Pinterest boards for future inspiration!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
