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Archive for the ‘Chicken’ Category

We don’t often cook classic French dishes at home, preferring to sit in a bistro in blissful ignorance (or denial) of the copious amounts of butter we’re consuming … there’s a reason why those dishes are so tasty. However we’ve been revisiting “Roast Chicken and Other Stories” by Simon Hopkinson and decided to give this simple dish a go. Yes, lots of butter, but so very worth it for the tender chicken and delicious sauce. Serve with potatoes and some green beans.

Wine Suggestion: This particular dish works really well with red Burgundy or Beaujolais.

Poulet sauté au vinaigre – serves 4

  • 8 chicken pieces (we used thighs but you could also joint a whole chicken)
  • 100g butter
  • 2 tbsp olive oil
  • 6 very ripe tomatoes, peeled, seeded, and chopped (cut a little cross in the bottom of each and cover with boiling water, leave for 1 minute, then drain and the skins will peel off easily)
  • 250ml top-quality red wine vinegar
  • 250ml chicken stock
  • 2 heaped tbsp chopped parsley

Season the chicken pieces well with salt and black pepper.

Heat 4 tbsp of the butter and the olive oil in a shallow casserole or deep frying pan until just turning brown.

Add the chicken pieces and fry gently, turning, until golden brown all over.

Add the chopped tomatoes and continue cooking until the tomato has lost its moisture and turned dark red and sticky. This will take a while so don’t be tempted to rush it.

Add the vinegar and simmer until almost evaporated, then add the stock and simmer again to reduce by half.

Remove the chicken pieces to a warm serving dish and keep warm. Whisk the rest of the butter into the sauce to make it nice and glossy. Add half the parsley, then pour over the chicken and sprinkle with the rest of the parsley.

(Original recipe from Roast Chicken and Other Stories by Simon Hopkinson, Ebury Press, 1994.)

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We’re trying to get the most out of our barbecue while the evenings are still bright. This is based on Greek gyro chicken kebabs and it tastes great with some salad and flatbreads. We added some tzatziki too but plain yoghurt would also be good. You need to get started with the marinade the day before.

We cooked these on a charcoal barbecue with a lid, using the indirect heat method which we’ve explained below. If that’s not your thing you can cook in a hot oven (200C/180C fan/gas 6) on a wire rack over a roasting tin for 45-55 minutes.

Wine Suggestion: We recommend a white with a bit of phenolic texture and body or a mid-weight red with a fresh crispness. Thymiopoulos’ Xinomavro Jeunes Vignes is a current favourite that falls into the latter camp. From north-eastern Greece we think this grape needs to be better known.

Greek Chicken Kebabs – serves 6

  • 12 boneless, skinless chicken thighs
  • flat breads, salad and yoghurt or tzatziki to serve.

FOR THE MARINADE:

  • 2 cloves of garlic, crushed
  • 1 lemon, zested and juiced
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tbsp dried oregano
  • 2 tsp paprika
  • 4 tbsp olive oil
  • a small bunch of parsley, finely chopped

Mix all of the marinade ingredients together in a large bowl and season. Add the chicken thighs and mix together well, then cover and chill overnight.

Light a lidded barbecue and let the flames die down. When the coals have turned ashen, mound them up on side.

Thread the chicken thighs onto 2 metal skewers – both skewers need to go through every piece of meat. Push the thighs down well to make sure the meat is well compacted.

Put the chicen kebab onto the side of the barbecue without any coals underneath. Cover with the lid and cook for 45-55 minutes, turning regularly, or until cooked through. You can pull apart a few chicken pieces in the centre to check or much easier is to check with a meat probe – a barbecue essential in our opinion.

Remove the chicken from the barbecue, cover with foil and leave to rest for 20 minutes before slicing.

Slice strips of chicken from the kebab and stuff into pittas or flatbreads, that have been warmed on the barbecue, with some salad and yoghurt or tzatziki.

(Original recipe from BBC Good Food)

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This is a nice simple marinade for chicken thighs, perfect for sunny evenings.

Wine Suggestion: A good match with a nice, dry Provençal rosé. Tonight, one Jono’s work has commissioned from Chateau Vignelaure, the “Ode to Joy Rosé”. The name is inspired by Beethoven’s famous symphony which was written to celebrate the end of war and desperation, but with the current pandemic dragging on and effecting all our lives also celebrating hope and better times ahead from this as well. We’ll happily celebrate this with this wine as it’s delicious and tastes of a joyful summer.

Herby lemon chicken thighs – serves 6

  • 12 boneless chicken thighs with the skin on
  • 50ml extra virgin olive oil
  • 50g preserved lemon, finely chopped
  • 4 garlic cloves, finely grated
  • 3 tbsp oregano leaves, roughly chopped
  • 2 tbsp rosemary leaves, roughly chopped
  • lemon wedges, to serve

Put the chicken thighs into a shallow dish, then add the olive oil, preserved lemon, garlic, herbs and lots of salt and pepper. Mix with your hands to coat then cover and leave in the fridge for at least 30 minutes. Take out of the fridge for 15 minutes before cooking.

Cook on a hot barbecue for 15-20 minutes or until cooked. Serve with the lemon wedges.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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We’re a bit nervous cooking chicken from raw on the barbecue but it’s fine so long as you take your time. You also need to cook the wings before you brush on the glaze. This is so they don’t burn on the outside before cooking all the way through.

Start a day ahead with the brine and you’ll have the perfect party dish for the barbecue. Oh, and you’ll need napkins.

Wine Suggestion: With such big, burly flavours on the glaze and in the spirit of a fun, messy dish we’d suggest a similar style of red wine to match. Zinfandel, Grenache or similar. Tonight Pikes Los Compañeros, a juicy, Shiraz-Tempranillo blend from the Clare Valley. Brambles and plums with a cool kick of spice on the finish. A new barbecue favourite.

BBQ Chicken Wings with Korean Glaze – serves 4-6

  • 20 large chicken wings, jointed in 2 (get your butcher to prep these for you)
  • 200g table salt
  • 2 litres of water
  • 10 black peppercorns
  • 4 bay leaves

FOR THE GLAZE:

  • 80ml rice vinegar
  • 60g caster sugar
  • 50ml Sriracha hot sauce
  • 50ml tomato ketchup
  • 2 tbsp gochujang chilli paste
  • 2 tbsp sesame oil
  • 20g butter

FOR GARNISH:

  • 2-3 scallions (green parts only), shredded
  • 1 tbsp toasted sesame seeds

To make the brine, put the salt into a large bowl, then add the water and whisk until the salt disolves. Add the bay leaves, peppercorns and chicken wings. Cover the bowl and leave overnight in the fridge.

When you’re ready to cook, remove the wings from the brine and pat dry with kitchen paper.

Make the glaze by putting all of the ingredients into a small pan and bringing to a simmer. Cook, stirring for about 5 minutes, then set aside until needed.

Put the chicken wings onto a hot barbecue and cook for 10-12 minutes or until browing on both sides. Now coat the chicken wings with the glaze using a pastry brush. Cook for another few minutes, turning, until slightly charred.

Put the chickin wings onto a large warm platter, then brush generously with extra glaze and rest for a minute before serving. Scatter over the shredded scallions and toasted sesame seeds and eat with your hands.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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This is pretty much a meal in a brioche bun, don’t skip anything as it all comes together perfectly.

Wine Suggestion: Given the weather and the dish we cracked open a Domaine of the Bee, Bee Pink Rosé from Roussillon. A blend of Grenache and Syrah this had the obligatory red fruit flavours we expected but the thing that made it work so well with the food was the wonderful texture and hints of thyme. An accidental but fortuitous match.

Barbecued Chicken with Bacon, Lettuce, Tomato & Avocado – serves 4

  • 8 boneless and skinless chicken thighs
  • 2 cloves of garlic, thinly sliced
  • 2 rosemary sprigs, leaves picked and finely chopped
  • 2 tbsp olive oil
  • 8 rashers of smoked streaky bacon

FOR THE MAYONNAISE:

  • 4 tbsp mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp finely chopped dill
  • 3 dashes of Worcestershire sauce
  • 2 dashes of hot sauce
  • 2 tsp mild American mustard
  • a pinch of cayenne pepper

TO SERVE:

  • 4 large brioche buns
  • 2 ripe avocados
  • 2 large tomatoes, sliced
  • 2 little gem lettuces, leaves separated

Bash the chicken thighs between sheets of baking paper or cling film until about 1cm thick.

Put the chicken into a shallow dish with the garlic, rosemary and olive oil. Season with salt and pepper and toss the chicken until coated in the herbs and oil.

Mix all of the mayonnaise ingredients together and sesason to taste.

Cook the chicken on a hot barbecue for a few minutes on each side. Add the bacon to the barbecue and cook until crispy, it will only take a couple of minutes. Once cooked, leave the chicken and bacon aside to rest.

Add the brioche buns to the barbecue and char briefly.

Peel and slice the avocados (don’t do this in advance or they will discolour).

Spread some mayo on the bottom half of each brioche bun and top with 2 chicken thighs. Add layers of tomato, bacon, avocado and lettuce, then spread the top half of the buns with the rest of the mayonnaise, sandwich together and serve.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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If you like peanuts, you will love this! Better than takeaway and almost as quick.

Wine Suggestion: It’s almost a cliche to suggest Riesling with Thai food, but in this case a good, dry Riesling is a great match. A favourite, the Korrell Slice of Paradise Riesling from the Nahe in Germany, a vibrant, fruit-forward and dry wine came to the rescue.

Thai chicken & peanut curry – serves 4

  • 3 tbsp vegetable oil
  • 3 tbsp Panang or red curry paste
  • 500ml coconut milk
  • 500g chicken thigh fillets, cut into bite-sized pieces
  • 2 tbsp sugar
  • 2 tbsp fish sauce
  • 4 kaffir lime leaves, cut into strips (if you’re using dried leaves, soak them in warm water for a few minutes before cutting)
  • 100g roasted peanuts, blended to a paste with 3 tbsp coconut milk
  • basil leaves, to garnish

Heat the oil in a wok over a medium heat.

Add the curry paste and stir-fry, then add 125ml of the coconut milk.

Turn the heat to low, then add the chicken and stir slowly until well blended.

Add 250ml more coconut milk, then stir in the sugar, fish sauce and lime leaves. Bring to the boil and simmer for a few minutes.

Stir in the peanut and coconut milk paste and the rest of the coconut milk.

The curry should be sweet, spicy and a little salty. Taste and adjust with sugar or salt if needed.

Serve with rice and garnished with the basil leaves.

(Original recipe from Thai Cooking Class by Somi Anuntra Miller & Patricia Lake, Bay Books, 1994.)

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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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