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Archive for the ‘Chicken’ Category

You should try this the next time you have some leftover roast chicken. In fact, it’s even worth cooking some chicken specially. Great for lunch with some fresh bread and butter.

Chopped Chicken Salad – serves 4 (generously)

  • 2 cooked chicken breasts, diced (or just use some leftover roast chicken which is what we did)
  • 3 celery sticks, diced
  • 4 scallions, sliced into rounds
  • ½ cucumber, deseeded and diced
  • 100g radishes, thinly sliced
  • 200g cherry tomatoes, halved
  • 2 tarragon sprigs, leaves finely chopped
  • 2 thyme springs, leaves only
  • 1 heart of romaine lettuce or Little Gem lettuce, finely chopped
  • 50g watercress, stems finely chopped and leaves left whole
  • 50g rocket, roughly chopped
  • 50g Parmesan, finely grated

FOR THE DRESSING:

  • 4 tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp runny honey
  • 1 garlic clove, crushed

You need to start with a very large bowl, big enough to toss all of the salad ingredients together in.

Make the salad dressing in the bowl by whisking all of the ingredients together with some salt and black pepper.

Add the chicken to the dressing in the bowl and toss to coat. Fold in the chopped celery, scallions, cucumber, radishes and cherry tomatoes, then the herbs. Stir it all together and season with salt and black pepper.

When you are ready to serve, add the lettuce, watercress, rocket and Parmesan to the bowl. Toss everything together and serve as it is or tip out onto a large serving dish.

(Original recipe from The Hairy Bikers’ One Pot Wonders by Si King & Dave Myers, Seven Dials, 2019.)

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This isn’t a whole lot different from the chicken soup you get in a tin, though definitely not as salty. It also makes heaps and you can freeze it. 

Creamy chicken soup – serves 8

  • 1kg chicken thighs with skin removed but bones in
  • 300ml dry white wine
  • 2 large onions, cut into large wedges
  • 4 celery sticks, quartered into short lengths
  • 2 sprigs of thyme, plus some extra to sprinkle over at the end if you like
  • 2 bay leaves
  • ½ tsp ground white pepper (or black if you prefer)
  • 40g plain flour
  • 300ml double cream

Put the chicken thighs into a very large, heavy-based pan and fry until coloured on all sides. If you keep the heat low they should cook in their own fat but we find it easier to add a little bit of oil to get them started.

Add the wine, then turn up the heat and boil rapidly to evaporate the alcohol. When it has bubbled for a few minutes, add the veg, herbs, 1 tsp salt and the white pepper. Pour in 2 litres of boiling water, then cover and simmer for 45 minutes or until the chicken and veg are tender. Remove the bay leaves and thyme sprigs and discard them, then leave to cool for about 30 minutes. 

Take the chicken out of the soup with a slotted spoon, then strip the meat from the bones. Reserve 140g of the chicken but add the rest back into the soup pot. Blitz the soup with a stick blender or in a food processor until very smooth, then return to the pan. 

Blend the flour and cream together with a couple of ladles of the soup, then stir this mixture into the rest of the soup and heat, stirring all the time, until thickened and hot. You shouldn’t get any lumps if you keep stirring but if you do just give it another blitz. Chop the reserved chicken and stir into the soup. Check the seasoning, you might need more salt, then serve with some thyme leaves over the top if you like. 

(Original recipe from BBC Good Food)

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This is the ultimate weekday dinner as it cooks in one roasting tray, and with excellent results. We made it as we had left-over chorizo and potatoes from the previous weekend and some chipotle paste in the fridge.

Wine Suggestion: The robust flavours of smoky chipotle and the chorizo beg for a Spanish red like the Cantos de Valpiedra from Rioja. Smooth and elegant, but with a deep aromatic core of dark fruits and layered spices, and a long, refined finish.

Chipotle chicken with leeks & chorizo – serves 2 (easily doubled)

  • 4 skin-on chicken thighs
  • 1 tsp chipotle paste
  • 1 large leek, cut into thick slices
  • 250g baby new potatoes
  • olive oil
  • 100g diced chorizo

Heat the oven to 200C/180 fan/gas 6.

Put the chicken thighs into a large baking tray, then brush with the chipotle paste and season with some salt and pepper.

Spread the leeks and potatoes between the chicken. Drizzle the veg with a little bit of oil and toss but don’t be tempted to add too much as there will be plenty of fat released from the chicken and chorizo as they cook.

Roast for 30 minutes, tossing the veg halfway through.

Add the chorizo, then season the veg and roast for another 20 minutes until the potatoes are browned and the chicken cooked through.

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These curried noodles have a sourness that we particularly like and the whole dish is power-charged with flavour.

Leave the chicken thighs whole, or cut them in half if they’re big, they’ll stay nice and tender. The curry paste also makes much more that you need but will keep in the fridge for a month, or longer in the freezer. You can of course just buy a paste either.

Wine Suggestion: Despite all the powerful flavours in this dish there is a wine match that works superbly – Dry Tokaji, particularly if the wine is a blend of Furmint and Hárslevelu. Ch. Dereszla Tokaij Dry was at hand, and despite the title is actually off-dry. The Furmint being crisp and creamy with hints of mango and the Hárslevelu, which translates as lime-leaf, bringing a complimentary aromatic lime and peach character. These grapes on their own also work really well with the food so don’t worry if you find a wine with just one of these varietals.

Chiang Mai curried noodles – serves 4

  • 1 tbsp vegetable oil
  • 75g red curry paste (you can use a bought one, or make the recipe below)
  • 2 tsp mild curry powder
  • 50ml tamarind purée (we make this up using a block of tamarind – put 30g in a small bowl then pour over a little boiling water. Mash with a fork then push through a sieve. You will be left with the seeds which you can discard)
  • 1 tbsp palm sugar or soft brown sugar
  • 400ml tin coconut milk
  • 100ml chicken stock
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • juice of 2 limes
  • 700g boneless skinless chicken thighs (cut them in half if they’re huge but otherwise leave whole)
  • 300g egg noodles
  • coriander leaves, shredded scallions and chopped red chillies to garnish

FOR THE PASTE:

  • 2 Mexican dried chillies e.g. ancho/pasilla/gaujilo
  • 4 lemongrass stalks, inner part only, finely chopped
  • 75g small shallots
  • 5 cloves of garlic
  • 20g ginger, chopped
  • ½ tsp ground turmeric
  • 1 tbsp fish sauce
  • 2 Thai red chillies, seeded
  • 1 tbsp coriander root or stems
  • 2 tsp ground coriander
  • 1 tsp ground cumin

TO MAKE THE PASTE:

Remove the stems and seeds from the dried chillies, cover with boiling water and leave to soak for 15 minutes until very soft, then drain.

Put the soaked chillies into the small bowl of a food processor with all the remaining ingredients and 90ml water. Blend for a few minutes until very fine – you can add a little more water if needed. Scrape into a sterilised jar and keep in the fridge for up to a month or freeze.

TO MAKE THE CURRY:

Heat the vegetable oil in a large saucepan. Add the curry paste and fry for 5 minutes. Add the curry powder, tamarind and sugar. When the sugar has melted, add the coconut milk, stock, fish sauce, soy and lime juice. Bring to a gentle simmer and add the chicken pieces. Simmer for 20 minutes or until the chicken is tender.

Meanwhile, boil the noodles for about 4 minutes or until al dente. Drain the noodles and divide between deep bowls. Ladle the curry over the noodles and top with the coriander, scallions and some chopped red chilli.

(Original recipe from My Asian Kitchen by Jennifer Joyce, Murdoch Books, 2018.)

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We served this with sticky rice and some quick cucumber kimchi but it would also work perfectly as a starter.  If you want to serve to start a meal, just slice the chicken thighs when they’re cooked and serve in lettuce leaves with some kimchi.

Wine Suggestion: this goes great with lighter red wines with high acidity but lower tannins. A youthful Chianti with lower extraction, like the Rocca delle Macie Chianti Vernaiolo which was our choice tonight. Made for youthful consumption as opposed to some of their more serious Chianti Classico’s this was a delight.

Korean Spice-Rubbed Chicken for the BBQ – serves 4

  • 4 large boneless, skinless chicken thigh fillets (if they are tiny just get some extra)
  • 2 tsp light brown sugar
  • 2 tsp gochugaru (Korean chilli powder)
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • ½ tsp sesame seeds
  • 1 tbsp sunflower oil

FOR THE MARINADE:

  • 60ml sunflower oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 garlic cloves, finely chopped

Make the marinade by whisking the ingredients together in a large bowl.

Add the chicken to the marinade and set aside for at least 30 minutes.

Combine the brown sugar, gochugaru, salt, pepper and sesame seeds in a bowl. Drain the chicken well and pat dry with paper towels, then rub the dry spice mix evenly over the chicken.

Heat a barbecue and cook the chicken for about 4 minutes on each side, or until cooked through. If you don’t want to barbecue you can heat the sunflower oil in a frying pan and cook them on the hob.

Rest in a warm place for 5 minutes before serving.

(Original recipe from Neil Perry’s Good Cooking, Murdoch Books, 2016)

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The flavours in this little Middle Eastern pie are stunning. You can make the filling up to a couple of days ahead and keep it in the fridge, the problem with this is trying to resist eating it. If your filo pastry is frozen you should defrost it in the fridge overnight, defrosting in haste causes the sheets to stick together. You can also re-freeze any sheets that you don’t use. Sarit and Itamar suggest serving with a rocket and orange salad dressed with lemon juice and olive oil. We had a green salad which worked fine too.

Wine Suggestion: we chose the Manciat-Poncet Pouilly Vinzelles which is a classic Chardonnay with good weight and a delightful balance of perfectly ripe fruit, vibrant freshness and judiciously handled oak. Aromatically broad and rich to counter the rich chicken flavours and natural minerality giving it all lift and vitality.

Chicken pastilla – serves 4-6

  • 6 chicken thighs (about 800g)
  • 2 tsp salt
  • 1 tsp black pepper
  • 100g pitted dates
  • 3 onions (about 300g), sliced thinly
  • 1 cinnamon stick
  • 1 dried chilli
  • 2 tbsp ras el hanout
  • 240ml water
  • 1 packet of filo pastry (250g-270g)
  • 60g melted butter

Heat the oven to 200C/180C fan/gas 6.

Put a large frying pan over a medium heat. Put the chicken thighs into the pan, skin-side down, then season with 1 tsp of the salt and the pepper. After about 10-15 minutes the skin should be crisp and nicely coloured. Turn the thighs over and cook on the other side for about 5 minutes, then transfer to an oven-proof pan that can fit them all in one layer. Add the dates.

Add the sliced onions to the fat in the frying pan and add another tsp of salt. Cook until soft and starting to turn golden, then add the cinnamon stick, dried chilli and ras el hanout. Mix well together and cook for 30 seconds, then add the water and bring to the boil. Once boiling, pour over the chicken thighs, then cover the pan and put in the centre of the oven for 1 hour.

Check that the chicken is cooked, it should just fall off the bone. If not, return to the oven for another 10-15 minutes. Set the chicken aside until cool enough to handle.

Pour the contents of the pan into a sieve over a bowl, keep the cooking liquid. Pull the chicken from the bones and discard the skin, bones and any gristly bits. Remove the chilli and cinnamon stick. Mix the chicken with the cooked dates and onions, then add just enough of the liquid to bind it all together. You can prepare this part up to 2 days in advance and keep in the fridge until needed. Keep the extra liquid too and serve as a sauce on the side.

Preheat the oven to 200C/180 fan/gas 6.

Open the filo pastry packet and lay it out on a surface.

Carefully peel off the first sheet and brush with the melted butter, then fold into four and set aside (this will form the base of the pastilla).

Peel of the next sheet and butter it, then cover with another sheet and set aside. Repeat with two more sheets, so you have two sheets of double thickness.

Place one doubled sheet lengthways on the table, put the folded square in the centre of it, then lay the other doubled sheet on top at 90° to the first sheet, so you have a cross shape that is thickest in the middle.

Carefully lift the pastry and place in a 22-24cm ovenproof frying pan letting the sides hang over the edge. Fill with the chicken mixture and fold the corners over to cover it. It looks nice if its a bit crumpled so no need to be to neat about it. Brush the top of the pie with the rest of the melted butter and put into the centre of the oven for 15 minutes. Turn the pan around so it all crisps evenly, then cook for another 10-15 minutes until crisp and golden.

Meanwhile, heat the cooking liquid in a small pan.

Serve immediately with a jug of the sauce to pour over and a salad on the side.

(Original recipe from Honey & Co. by Sarit Packer & Itamar Srulovich, Saltyard Books, 2014.)

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This is a Romanian dish called Pilaf cu pui ciuperci. We haven’t knowingly cooked any Romanian dishes until now, but we recently purchased Carpathia: Food from the Heart of Romania by Irina Georgescu. This is a beautiful book and we’re looking forward to cooking many more dishes. While Irina suggests blitzing the veg in the food processor, we chopped them by hand. Either way you want them nice and fine but not blitzed to a pulp. Serve with salad.

Wine Suggestion: Unfortunately we didn’t have a Romanian wine to hand but we can attest it works well with one of our favourite wines: the Ch du Hureau Saumur-Champigny “Tuffe”. Elegance, style and grace, but also very grounded and earthy and what we love about Cabernet Franc from the Loire.

Oven-baked pearl barley pilaf with chicken and mushrooms – serves 4-6

  • 3 tbsp vegetable or sunflower oil
  • 1.5kg chicken pieces, we used thighs and drumsticks but you can joint a whole chicken
  • 2 onions, sliced
  • 300g pearl barley
  • ¼ celeriac, finely diced
  • 2-3 celery sticks, finely diced
  • 1 carrot, finely diced
  • 1 red pepper, finely diced
  • 1 x 400g tin chopped tomatoes
  • 200g chestnut mushrooms, quartered
  • 600ml chicken stock
  • 2 tsp salt
  • 5g black pepper
  • 25g butter, roughly chopped
  • a bunch of parsley, roughly chopped

We found it easier to fry the chicken in a large, heavy frying pan and then to transfer to a large roasting tin. Irina suggests frying and baking in a large deep casserole dish, but we didn’t have one big enough. A roasting tin covered with two layers of foil worked well.

Heat the oil in a large heavy frying pan or casserole dish, over a medium heat. Brown the chicken pieces on all sides – it’s easiest to do this in batches. Transfer the browned chicken to a plate and set aside.

Add the onions to the pan and cook for 10 minutes, then add the pearl barley and stir to coat the grains in the oil, cook for another few minutes.

Preheat the oven to 180C.

Add the chopped vegetables to the pan with the tomatoes, mushrooms, stock and seasoning and gently combine. You might need to transfer to a large roasting tin at this point. You need to be generous with the salt. Arrange the chicken pieces on top and cover the dish with a layer of foil and a lid or if using a roasting tin you can cover with a double layer of foil.

Bake for 40 minutes, then remove the lid and foil and cook for another 10 minutes. Check the vegetables are tender and that the chicken is cooked through, then remove from the oven. Dot the top of the dish with the butter and sprinkle with parsley.

(Original recipe from Carpathia: Food from the Heart of Romania by Irina Georgescu, Frances Lincoln Publishing, 2020.)

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This handy Italian chicken dish is great for a Friday night and kids love it! Serve with a green salad, lemon wedges and mayonnaise. If you have eggs leftover you can pop them in the fridge to scramble the next morning.

Wine Suggestion: keep it simple with an easy, dry white of your choice: Chardonnay, Verdicchio, Chenin … or tonights choice the Flying Solo Grenache Blanc – Viognier blend from Domaine Gayda. Easy, friendly citrus and apple flavours with hints of heather and a slight nuttiness, finishing clean and dry.

Chicken Cotoletta – serves 4

  • 2 chicken breasts, sliced lengthways with your knife parallel to the board to give 4 thin fillets (your butcher will do this for you if you ask)
  • juice of ½ lemon
  • 1 handful of Italian 00 flour
  • 3 medium free-range eggs, lightly beaten
  • about 300g panko breadcrumbs

Put each piece of chicken between sheets of clingfilm, then beat them gently with a rolling pin until nice and thin. Season and sprinkle with the lemon juice.

Get 3 plates out and put the flour on one, the eggs on the next, and finally the breadcrumbs. Dip the chicken into the flour, shaking off any excess, then gently into the egg and finally into the breadcrumbs.

Heat a large frying pan with plenty of olive oil and fry the chicken until golden and crispy, a couple of minutes on each side. You can do this in batches if easier.

(Original recipe from Polpo by Russell Norman, Bloomsbury, 2012.)

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This is so simple and definitely better than a take away. While we’re not massive fans of baby corn it provides a crunch and texture that would be missing from the dish if not there. Made for Jono’s birthday on a Monday after a weekend of extensive birthday cooking; great flavours and quick for a work day celebration.

Wine Suggestion: We’d opened a Dermot Sugrue Cuvée Dr Brendan O’Regan, a profound, complex and rewarding English Sparkling for Jono’s birthday and had a leftover glass with this dish. We discovered Dermot’s wines a few years ago and have loved them ever since and it was a super match, standing up to the Asian flavours exceptionally well. We know this particlar wine may be hard to find but look for a good crisp sparkling that has been left on lees for a while or a good Champagne – sparkling should be so much more than a celebratory glass and they make great food matches.

Thai Chicken Stir-fry with Cashews & Chilli Sauce – serves 4

  • 100g baby corn
  • 1 tbsp vegetable oil
  • 500g boneless skinless chicken thighs, cut into small bite-size pieces
  • 4 cloves of garlic, finely chopped
  • 2 red chillies, thickly sliced
  • 2 red peppers, cut into thick pieces
  • 1 onion, halved and sliced
  • 50g roasted cashews
  • Thai basil or regular basil and steamed rice, to serve

FOR THE CHILLI SAUCE:

  • 2 tbsp Thai chilli paste/jam (nam prik)
  • 1 tbsp fish sauce
  • 2 tbsp light soy sauce
  • juice of 1 lime
  • 4 tbsp oyster sauce

Make the chilli sauce by mixing all of the ingredients together in a small bowl, then set aside.

Blanch the baby corn in a pot of boiling water for 2 minutes, then drain and refresh under cold water and drain again.

Heat a large wok until hot and add ½ tbsp vegetable oil. Brown the chicken in batches. If you leave them for 2-3 minutes on one side initially they will get a nice colour, then stir-fry for another minute or until golden on all sides. Transfer to a bowl.

Heat another ½ tbsp oil of oil in the wok over a medium heat, then add the garlic and chilli and stir-fry for a minute. Add the peppers, onions, cashews and baby corn and heat for 1 minute. Pour in the chilli sauce and add the chicken. Stir-fry until heated through and the sauce has thickened.

Serve with steamed rice and basil sprinkled over.

(Original recipe from My Asian Kitchen by Jennifer Joyce, Murdoch Books, 2018.)

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Who doesn’t love a chicken pie … and it’s the melty leeks that really make this one. We’ve used leftover roast chicken and baked ham, though turkey and ham would also be perfect of course.

Wine Suggestion: Domaine Bellevue near Touraine in the Loire has a vineyard that grows lovely, expressive and ripe Chardonnay. Maybe its the soil or the aspect, but in this cool climate more suitable for crisp Sauvignon Blanc, this vineyard shows it has something special and is a little bit warmer. A great value bottle too as there are hints of Burgundy for much less money.

Chicken and Ham Pie – serves 4

  • 60g butter
  • 3 leeks, trimmed and sliced
  • 60g flour, plus a bit extra to dust
  • 425ml milk
  • 1 tsp Dijon mustard
  • 300g leftover cooked chicken, cut into chunks
  • 150g cooked ham, cut into chunks
  • 2 tbsp chopped flat leaf parsley
  • freshly grated nutmeg
  • 300g puff pastry
  • 1 egg yolk, mixed with a little water and salt

Melt the butter in a heavy based pan with a lid. Add the leeks and cook gently for 5 minutes, then add a splash of water, cover and sweat for 10 minutes.

Stir in the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the milk. Put the pan back over the heat and bring to the boil, stirring. Reduce the heat and simmer for 5 minutes.

Season the leek mixture, then add the mustard, chicken and ham. Heat through, then add the parsley and some grated nutmeg. Leave to cool.

Heat the oven to 200C/400F/Gas 6.

Spoon the chicken into a pie dish (about 20 x 25cm). Sprinkle some flour over your work surface, then roll out the pastry until quite thin. Cut off a strip, wet it and press onto the lip of the dish. Put the rest of the pastry on top, pressing down firmly. Trim off any excess pastry, then crimp the edges with a fork or the point of a knife. Use the pastry scraps to decorate the top if you like. Make a few slashes in the top to let the steam out.

Brush with the egg yolk and bake for 30-40 minutes, or until golden.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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These are flavour-packed and great to serve with drinks … cannot wait to have someone over for drinks!

Wine Suggestion: despite the spice in this dish we think these go great with a good sparkling, particularly one made using the Champagne method of double fermentation in the bottle. A touch of dosage, creamy mousse and the lift of naturally acidic grapes both lift the flavours and the mood.

Gochujang Chicken Skewers – serves 4 or more as a bite-sized canapé

  • 500g chicken thigh fillets, cut into small bite-size pieces
  • sesame seeds, to serve
  • scallions, finely sliced to serve

FOR THE MARINADE:

  • 2 cloves of garlic, grated
  • a thumb-sized piece of ginger, grated
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp white wine vinegar
  • 1 tbsp clear honey, plus a bit extra
  • 1 heaped tsp gochujang paste

Mix all of the marinade ingredients together in a large bowl. Add the chicken pieces and leave to marinate for no more than 30 minutes. 

Heat the oven to 190C/170C Fan/Gas 5.

Put pieces of chicken onto cocktail sticks or small skewers and put onto an oiled baking tray (keep the marinade). Cook for 10-12 minutes. 

Meanwhile, put the marinade into a small pan over a low-medium heat and reduce for a few minutes, you can add a bit of extra honey if you like.

Take the chicken out of the oven and brush with the reduced marinade, then sprinkle the scallions and sesame seeds over the top. 

(Original recipe by Milli Taylor in Olive Magazine, Christmas 2014)

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We loved these little meatballs by Diana Henry. Super tasty and very popular with our 7 year old. We served them with spaghetti and some home-made tomato sauce but we also like Diana’s suggestion of stuffing them into a wrap with some lettuce, tomato and mayonnaise. Will definitely be trying this suggestion next time.

Wine Suggestion: We think that Sangiovese plays a wonderful balance of power without weight, especially when it avoids too much extraction or oak. A new find, courtesy of an old friend is the Tenuta di Carleone Chianti Classico. Quite new, in the scheme of things but an old property and vineyard, this is biodynamic and delicious.

Chicken, spinach and cheese polpette – serves 6

  • 500g minced chicken
  • 50g fresh breadcrumbs
  • 20g grated Parmesan
  • 60g grated Gruyère
  • 2-3 tbsp olive oil
  • ½ onion, or a small onion, very finely chopped
  • 2 cloves of garlic, crushed
  • 200g spinach (discard any thick stems)
  • leaves from 3 sprigs of thyme
  • a generous grating of nutmeg
  • finely grated zest of 1 lemon

Put the chicken mince into a large bowl with the breadcrumbs and grated cheese.

Heat 1 tbsp of olive oil in a frying and sauté the onion gently until soft but not coloured. Add the garlic and cook for another 2 minutes, then set aside to cool.

Put the spinach into a large pan with couple of tbsp of water and cover with a lid. Put over a low heat until wilted, about 4 minutes. Drain and leave to cool.

Add the cooled onion to the chicken with the thyme, nutmeg, lemon zest and lots of seasoning.

Squeeze the spinach with your hands to remove the water, then finely chop. Add this to the bowl with everything else and mix well with your hands.

Wet your hands, form the mixture into little meatballs and place on a baking tray. Diana suggests the size of a walnut in its shell which should give about 50 meatballs. I think we only got to about 36 so ours must of been a bit bigger – no matter.

Cover the tray and put the meatballs into the fridge for half an hour or so to allow them to firm up.

Heat 1 tbsp of olive oil in a large frying pan and cook the polpette in batches over a medium heat, until they have turned crusty brown all over. Return them all to the pan, lower the heat, and continue to cook for about 7 minute or until cooked through. You can cut into one to check there’s no pink.

(Original recipe from A Bird in the Hand by Diana Henry, Mitchell Beazley, 2015.)

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We made this a little while ago because we had some spare ricotta in the fridge. It was a really tasty mid-week meal with great flavours; lovely with some greens on the side.

Wine Suggestion: Keep it simple and go for a lightly oaked Chardonnay, Domaine Ventenac’s Cuvée Carole is a old favourite that has a lovely light touch.

Stuffed chicken with lemon, capers & chilli – serves 2

  • 2 large chicken breasts, with skin on
  • 4 tbsp ricotta
  • zest of 1 lemon
  • 2 tbsp grated Parmesan
  • 1 tsp capers
  • 1 tsp crushed chilli flakes
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 400g tin chopped tomatoes
  • small handful of parsley
  • greens to serve or potatoes if you like

Heat the oven to 200C/180C fan/Gas 6.

Cut a slit in the side of each chicken breast, then use your fingers to make a pocket.

Mix the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and seasoning in a bowl. Push this mixture into the chicken breasts, then secure with a cocktail stick.

Place the stuffed chicken into an ovenproof dish, drizzle over 1 tbsp of the olive oil and season. Bake for 15-20 minutes or until cooked through.

Meanwhile, make the sauce. Heat the other tbsp of oil in a saucepan. Add the chopped garlic and cook gently for a couple of minutes. Add the tomatoes, season well, then simmer for about 10 minutes or until thickened.

Spoon the tomato sauce onto plates, top with the chicken and sprinkle over the parsley and the rest of the lemon zest.

(Original recipe by Jennifer Joyce in BBC Good Food Magazine, October 2012.)

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This is a recipe by a Ballymaloe graduate now based in Chicago, Jared Baston. The chicken ends up really tender with super crispy skin. Serve with some plain steamed rice. We tried this because Jono couldn’t resist the black garlic that they’ve started to stock in our local veg shop. It’s staring at us every time we open the fridge so you can expect more black garlic recipes in the coming weeks!

Wine Suggestion: From our friend Amy came a bottle of this year’s Beaujolais Nouveau, the Chasselay ‘la Marduette’. A little unusual as it spents 7 days resting in a barrel before bottling unfiltered, unfined and unsulphered and it was pure joy. You get the fresh, bright fruit of just fermented wine and it is what Nouveau is all about. An added benefit it was great with the chicken. We know this is a moment in time, but for every other moment choose a medium bodied, fresh fruited Gamay or Grenache.

Jared’s Black Garlic Chicken – serves 6

  • 1 chicken, cut into 12 pieces, we just used chicken thighs
  • 1 tbsp sunflower oil
  • 3 garlic cloves, crushed
  • 3 black garlic cloves, chopped
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp hoisin sauce
  • ½ tsp Aleppo pepper (pul biber)
  • 3-4 scallions, cut at an angle, to serve
  • steamed rice, to serve

Preheat the oven to 180C/gas 4.

Season the chicken all over with salt and pepper, then transfer to a large casserole or roasting tray, skin side down – you want it to fit on one layer.

Whisk the sunflower oil, garlic, black garlic, light soy sauce, oyster sauce, sesame oil, honey, hoisin sauce, and Aleppo pepper together, then drizzle over the chicken pieces and toss to coat.

Cook the chicken for 20 minutes, then increase the oven temperature to 230C/gas 8 and cook for a further 10 minutes. Baste the chicken with pan juices, turn over so the skin-side is facing up and cook for another 10 minutes.

Reduce the oven heat to 180C/gas 4 and cook until the chicken is cooked through, another 10-20 minutes, basting occasionally.

Remove the chicken pieces to a warm serving dish. Deglaze the pan juices with a little water and reduce until syrupy. Season to taste, then pour over the chicken pieces. Garnish with the scallions and serve with steamed rice.

(Original recipe from Grow Cook Nourish by Darina Allen, Kyle Books, 2017.)

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We recently bought Skye McAlpine’s book, A Table for Friends, which has lovely menus for each season. We’re well and truly into Autumn now and the farm shop is full of potatoes, pumpkins and beetroots. Tonight we made Skye’s suggested autumn menu of buttery lemon roast chicken, beetroot & mint salad, butter & sage roast pumpkin and roast potatoes. A perfect combination of dishes and all can be prepped in advance. Unfortunately we were minus the friends but hopefully those days will be back again before too long. 

We ignore all timings for roast chicken these days and stick to Diana Henry’s failsafe instructions to roast for 20 minutes at 190C for each 500g plus an extra 10 minutes. 

Wine Suggestion: Quite often with roast chicken we lean towards oaked Chardonnay as it’s such a classic match but tonight we remembered that another great match is good red Bordeaux from the Left Bank, so Cabernet Sauvignon dominant, and also with a little age, but not too much. We continued our lockdown habit of dipping into the cellar once a week and pulled out a Domaine de Chevalier red from 2010. It still has years, if not a couple of decades of life ahead of it but at 10 years old it still has a spriteliness of youth while all components have come together harmoniously into a smooth, elegant wine.

Buttery Lemon Roast Chicken – serves 4

  • a large bunch of sage
  • 1 lemon, finely zested
  • 50g butter, softened
  • 1 tsp sea salt flakes
  • 1 free-range chicken

You can prep the chicken early in the day and keep in the fridge but make sure you take it out an hour or two before you want to put it into the oven so it’s at room temperature.

Heat the oven to 190C.

Finely chop half the sage and mash in a bowl with the butter, lemon zest and salt.

Put the chicken into a roasting tray. Cut the lemon in half and squeeze some of the juice into the cavity, then stuff the halves into the chicken with the remaining sage.

Gently lift the skin over the breast and smear a quarter of the butter mixture under the skin over each breast. You should be able to push the butter quite far down with your fingers, but careful not tear the skin. Rub the rest of the butter over the chicken and sprinkle with some extra salt.

Roast the chicken according to the timings given above. When cooked the legs should feel loose and the juice should run clear when you pierce a thick bit with a sharp knife.

Leave to rest for 10 minutes before carving and served with some of the juices spooned over.

(Original recipe from A Table for Friends: The Art of Cooking for Two or Twenty by Skye McAlpine, Bloomsbury, 2020.)

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Turmeric Chicken KebabsWe’re total suckers for a new cookbook and therefore just couldn’t live without Simply by Sabrina Ghayour. We cooked a few dishes last weekend and they were all great. It’s an Indian summer in Ireland too, so it was great to do barbecue and drinks in the sunshine. We’re now on the hunt for more recipes using fresh turmeric.

Wine Suggestion: This works perfectly with a goood Rioja Reserva, especially if it has a few extra years in the bottle. There is something about how Tempranillo becomes all velvety and aromatic with a few years aged in oak, plus a few extra in the bottle that really works for warm spices and smoky barbecue flavours. Our treat was the Muga Reserva from 2001 which was excellent but it doesn’t need as much age as this, just nice fruit so choose what is at hand.

Turmeric Chicken Kebabs – serves 4 to 6

  • 4 chicken breasts
  • sweet chilli sauce, to serve

FOR THE MARINADE:

  • 5cm piece of fresh turmeric, scrubbed and grated (wear gloves!)
  • 1 tbsp garlic granules
  • finely grated zest and juice of 1 lime
  • 2 tbsp natural yoghurt
  • 1 generous tbsp clear honey
  • 1 tbsp olive oil

Put all the of the ingredients for the marinade in a container and mix together. Do be careful as the turmeric is bright yellow and will stain anything it comes in contact with.

Cut the chicken breasts lengthways into 3 long strips. Stir into the marinade, then cover the container with a lid and put into the fridge. We did this in the morning and the chicken was really delicious by the time we cooked it that evening. Sabrina suggests 30 minutes to an hour or overnight, so no panic if you’re short on time or want to get ahead.

Get your barbecue going and get it nice and hot.

Thread the chicken onto kebab skewers, we prefer to use metal ones but wooden ones are fine, just make sure you soak them for 20 minutes before using. You can thread individual pieces onto short skewers or put a few onto a longer skewer.

Cook the chicken over a high heat for 3-4 minutes on each side or until browned and cooked through (alternatively you can cook these in the oven on a tray lined with baking paper at the highest setting for 10-12 minutes or until cooked). Serve with the sweet chilli sauce on the side.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

 

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Chicken Fricassée with Morels

It’s bean a while since we’ve been in France, but when we were there we stocked up on dried morels (and ceps) at the Saint-Cyprien market, and bought as much wine as they would let us have at Domaine Labet in the Jura. Creamy mushroom sauce and chardonnay from the Jura is a magic combination! We served this with roast potatoes made with a variety called carolus from McNally Family Farm – they make amazing roasties!

Wine Suggestion: We were fortunate to find a couple of different vintages of Labet’s En Chalasse Chardonnay which comes from very old vineyard plots. Tonight we opened the 2015 which showed the effect of a warm vintage with a broad and lifted ripe apple character and hints of nuts and spices. More gentle acidity than usual but well in balance with hints of skin contact and phenolic textures on the palate.

Chicken fricassée with morels – serves 4

  • 20g dried morels
  • 40g unsalted butter
  • 4 boneless chicken breasts with the skin on
  • 1 banana shallot, finely chopped
  • 90g chestnut mushrooms, quartered
  • 100ml Noilly Prat or dry sherry
  • 130ml chicken stock
  • 300g full-fat crème fraîche

Soak the morels in 200ml of tepid water for about 15 minutes, then drain through a sieve over a bowl to catch the liquid.  Strain the liquid and keep 75ml for the sauce. Rinse the morels under cold water to remove any grit, then dry with kitchen paper and cut in half lengthways.

Melt half the butter in a large sauté pan and fry the chicken, skin-side down, for about 3 minutes or until nicely browned. Turn the chicken pieces over and continue to brown for a few minutes on the other side. Remove the chicken from the pan and set aside.

Add the rest of the butter to the pan, then fry the shallot until softened. Add the morels and chestnut mushrooms and fry for a few minutes. Add the Noilly Prat or sherry, the reserved soaking liquid and the stock, then bring to the boil. Turn the heat down and simmer for a few minutes.

Add the crème fraîche and stir until melted into the sauce, then put the chicken back in, along with any juices on the plate. Cover the pan with a lid and cook over a medium heat for about 8 minutes or until the chicken is cooked through. Season with salt and lots of black pepper.

(Original recipe from Secret France by Rick Stein, BBC Books, 2019)

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Paella with Runner Beans, Chicken & Prawns

We just can’t resist runner beans when we see them and were so glad to find this recipe which puts them to good use. Healthy enough for a weeknight too.

Wine Suggestion: for a dish with both chicken and shellfish we prefer textural white wines. With an extra umami-savoury element we find that Grüner Veltliner also complements the paprika and saffron here. Tonight a wine from a friend in the business, the Schloss Gobelsburg Langenlois Kamptal GV. Quite a ripe style but with backbone and finesse too.

Paella with runner beans, chicken & prawns – serves 4 (we halved successfully)

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 4 garlic cloves, sliced
  • 8 skinless chicken thighs
  • 225g paella rice
  • 1 tbsp sweet paprika
  • 100ml dry white wine
  • 850ml hot chicken stock, with 2 large pinches of saffron added
  • 350g runner beans, peel down the sides with a vegetable peeler to remove any strings, then thickly slice into chunks
  • 1 large red pepper, chopped
  • 200g raw large king prawns

Heat the oil in a large frying pan, add the onions and garlic, and fry for 5 minutes. Push the onions to one side, then add the chicken thighs and cook for 10 minutes or until browned.

Stir in the rice and paprika, then pour in the wine and let is sizzle for a minute or two. Add the saffron stock, then stir in the beans and pepper, and cook for about 15 minutes or until the rice is tender and most of the stock absorbed. You can add a bit more stock if needed.

Add the prawns for the last few minutes, they will turn pink when cooked. Season generously and allow to stand for a few minutes before serving.

(Original recipe from BBC Good Food)

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Sticky Korean Chicken Drumsticks

We always take the drumsticks too when we buy chicken thighs in the butchers. They make for economical mid-week dinners. This recipe by Tom Kerridge is straightforward but you do need to get marinating the night before.

Sticky Korean Chicken Drumsticks – serves 8 (we very easily scaled down to feed 2)

  • 16 chicken drumsticks
  • sliced red chilli, to garnish
  • sliced scallions, to garnish

FOR THE MARINADE:

  • 3 tbsp soy sauce
  • 2 shallots, roughly chopped
  • 2 tbsp honey
  • large piece of ginger, finely grated
  • 8 garlic cloves, finely grated
  • 2 tsp chilli flakes
  • 3 tbsp mirin

Put the ingredients for the marinade into a large bowl with plenty of freshly ground black pepper and whisk together.

Score the chicken drumsticks with a sharp knife and toss in the marinade, then cover and chill overnight.

Heat the oven to 160C/140C fan/gas 4.

Put the drumsticks onto a shallow roasting tray and drizzle over the marinade left in the bowl.

Roast for 40 minutes, then baste with the juices in the tray.

Turn the oven up to 220C/200C fan/gas 8 and cook for another 20 minutes or until caramelised and a starting to char.

Serve with some fresh red chilli and scallions scattered over.

(Original recipe from BBC Good Food)

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Chicken Tikka Masala

A take-away classic. We barbecued the chicken to give it a charred flavour to replicate the tandoor. We used our charcoal barbecue for maximum flavour, but even on a gas one the barbecue flavour is a nice bonus. Serve with rice, naan breads and raita.

Wine Suggestion: this dish isn’t spicy hot, rather richly flavoured. A medium-weight oaked Chardonnay is our choice, with automatically a lot of new world options immediately sprung to mind. We opened a Chateau Beauregard Pouilly-Fuissé instead to see if a classic southern Burgundy worked and were very happy we did.

Chicken tikka masala – serves 4

FOR THE SPICE MIX:

  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tbsp Kashmiri chilli powder (we don’t have this but you can use 2 tbsp of sweet paprika mixed with 1 tsp of medium chilli powder instead)
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp ground fenugreek
  • pinch of cloves

CHICKEN TIKKA:

  • 1 tbsp of the spice mix (see above)
  • 3 cloves of garlic, crushed
  • 20g fresh ginger, grated
  • 2 tbsp yoghurt
  • juice of ½ lemon
  • 4 chicken breasts, skinned and diced
  • fresh coriander, to serve

SAUCE:

  • 3 tbsp vegetable oil
  • 2 onions, finely sliced
  • 4 cloves of garlic, crushed
  • 25g fresh ginger, grated or finely chopped
  • 1 tbsp of the spice mix (see above)
  • 3 tbsp tomato purée
  • ½ tsp caster sugar
  • 2 tbsp yoghurt

Make the spice mix by mixing all of the spices together. You will have more than you need for this recipe and can use this in any recipe calling for tandoori masala.

Make the marinade for the chicken by combining the spice mix with the garlic, ginger and yoghurt. Put the chicken into a bowl and season well with salt. Add the lemon juice and toss to coat, then pour over the spice and yoghurt mixture. Mix well, then cover and leave in the fridge for a few hours, or ideally overnight.

To make the sauce, heat the oil in a pan and add the onions, garlic and ginger. Cover and cook over a medium-low heat for 10 minutes, stirring often, until the onion is soft. Remove the lid, increase the heat slightly, and cook for another 5 minutes or until the onions take on some colour.

Add the spices and stir for a minute or so , then add the tomato purée and sugar. Season with salt and pepper, then stir for a few minutes. Add 400ml of water and bring to the boil, then reduce the heat and simmer gently for 5 minutes.

Blend the sauce with a stick blender until completely smooth, then stir in the yoghurt. You can make the sauce up to a couple of days in advance or if using straightaway, keep warm while you cook the chicken.

Preheat your barbecue until very hot. Place a griddle pan on the barbecue grill and heat until searing hot. Remove the chicken from the marinade and wipe off any excess. Cook for a few minutes or until charring and easy to lift off the griddle. Turn and cook on the other side, until just cooked through. You will need to do this in batches.

If you don’t have a barbecue use a griddle pan on the stove, and likewise wait until searing hot before griddling.

Reheat your sauce if necessary, then add the cooked chicken. Simmer until everything is piping hot, then serve sprinkled with coriander and with some lemon wedges.

(Original recipe from The Hairy Bikers’ British Classics by Si King & Dave Myers, Seven Dials, 2018.)

 

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