Advertisements
Feeds:
Posts
Comments

Archive for the ‘Chicken’ Category

We’re back from our holidays and sadly no longer living on a diet of bread, cheese & wine (bread, cheese & ice cream for Orlaith – age 5). This is a nice simple pasta dish for a Friday night.

Wine Suggestion: our choice is a fresh Chenin blanc, the Chateau Hureau Argile which has a crisp freshness as well as great depth matching the creamy chicken.

Chicken, Rocket & Pine Nut Pasta – serves 4 to 6

  • 450g penne pasta
  • 6 tbsp pine nuts
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tsp fresh thyme leaves
  • 4 large chicken breast fillets, sliced into thin strips
  • 4 tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • 100g rocket or watercress, remove any tough stalks
  • Parmesan shavings, to serve

Cook the pasta in lots of boiling salty water until al dente.

Heat a frying pan and lightly toast the pine nuts, then set aside.

Add 1 tbsp of oil to the pan and sauté the onion, garlic & thyme for a few minutes, then tip into a bowl and set aside.

Add another tbsp of oil to the pan and cook the chicken strips for 2-3 minutes and season lightly, then turn and cook for another few minutes, until cooked through and lightly browned. Return the onion mixture and stir to combine. Stir in the crème fraíche and mustard, then bring to a gentle simmer but don’t let it boil.

Drain the pasta and return to the pan, then pour in the creamy chicken and add the rocket or watercress. Toss lightly to combine and season.

Divide between warm bowls and garnish with the toasted pine nuts and some Parmesan shavings.

(Original recipe from Neven Maguire’s Complete Family Cookbook, Gill Books, 2016.)

Advertisements

Read Full Post »

Devilled BBQ Chicken

Spatchcocking chicken is a great way to cook chicken on the barbecue. This works best over indirect heat – using a charcoal barbecue you need to push the hot coals to the sides rather than directly underneath the chicken. It’s all too easy to undercook chicken on a barbecue so we recommend using a meat thermometer if you have one – the chicken should get to at least 57-60C in the centre of the breasts.  Serve with salad and chips or jacket potatoes.

Wine Suggestion: We’d suggest a juicy, lighter bodied red for this dish and a youthful Beaujolais cru came to hand, the Rochette Morgon Cote du Py which had both depth and joyfully youthful freshness; a good balance to the peppery warmth and BBQ charring.

Devilled Grilled Chicken – serves 4

  • 1 x 1.5kg free-range chicken
  • 1 tbsp black peppercorns
  • 1 tsp crushed dried chillies
  • 175ml olive oil
  • juice of ½ a lemon
  • 2 garlic cloves, crushed
  • lemon wedges, to serve

Ask your butcher to spatchcock the chicken for you or alternatively put it onto a chopping board, bread-side down, and cut along either side of the backbone with kitchen scissors. Open the chicken, turn it over and press down hard on the breastbone so it lies flat.

Coarsely crush the peppercorns in a mortar and pestle. Add the chilli flakes and crush a little more.

For the marinade, mix the olive oil with the lemon juice, garlic and ½ tsp of salt. Put the chicken into a shallow dish or tray and pour over half the marinade. Turn the chicken over a couple of times to coat it and finish with the skin-side up. Sprinkle with three-quarters fo the pepper and chilli mixture, then cover with clingfilm and leave to marinate for at least 1 hour.

Light your barbecue about 40 minutes before you want to start cooking and rearrange the coals for indirect cooking (see introduction).

Mix the remaining pepper and chilli mixture into the reserved marinade and use this to baste the chicken as it cooks.

Remove the chicken from the marinade and season on both sides with sea salt. Discard the marinade left in the dish.

Put the chicken carcass-side down onto the barbecue and cook for 15-20 minutes, basting with a little of the leftover marinade occasionally. Turn the chicken over and cook for another 15-20 minutes and continue to baste. Keep working like this until the chicken is cooked through and the skin is crispy (ideally use a meat thermometer and test the breast until it reaches 57-60C). It will. probably take 15 minutes per 450g plus 20 minutes, but this is really dependant on the BBQ on the day

Heat through the remaining basting mixture and pour off the excess oil.

Carve the chicken into pieces and serve with the basting mixture and lemon wedges.

(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)

 

Read Full Post »

Roast Chicken with Morels

We’ve never managed to find fresh morels but they’re such a reminder of Spring that we like to cook with the dried ones at this time of year. The sauce with this simple roast chicken is delicious. Some steamed asparagus is good on the side.

Wine Suggestion: with the classic French flavours of morels, brandy and crème fraîche we had to go with a classic white Burgundy. Tonight a favourite, Patrick Javillier’s Bourgogne Cuvée des Forgets … our mini Meursault.

Roast chicken with morels – serves 4

  • 20g dried porcini
  • a whole chicken, about 1.5kg (if you have a different sized chicken cook for 15 minutes per 450g plus an extra 20 minutes)
  • 100g butter, at room temperature
  • vegetable oil
  • 2 small shallots, finely diced
  • a handful of dried morels, soaked (or fresh if you can get them)
  • a splash of brandy
  • 200ml crème fraîche
  • a small bunch of parsley, leaves stripped and roughly chopped
  • a small bunch of tarragon, leaves stripped and roughly chopped

Soak half the porcini in a small bowl of boiling water for 10 minutes.

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

Put the butter into a small bowl. Drain the porcini, pat dry, then roughly chop and mix with the butter and some seasoning. Put the porcini butter inside the chicken and lift into a roasting tin. Pour 100ml of water inside the chicken too. Rub the chicken all over with vegetable oil and season. Roast in the hot oven for 1 hour and 15 minutes.

Grind the rest of the dried porcini to a powder.

Check the chicken is cooked and cook for longer if needed. Lift the chicken out of the roasting tin carefully and try not to let the butter inside escape. Keep warm.

Remove half the fat from the roasting tin. Put the tin over a low heat and gently cook the shallots. Add the dried porcini powder and cook for a couple of minutes. Add the brandy and flambé carefully. When the flames die down, add the soaked morels, then add the juices, butter and porcini from the chicken and bring to a simmer. Cook for a few minutes, then add the crème fraîche and mix well. Stir in the herbs and serve the chicken with the sauce.

(Original recipe by John Torode in Olive Magazine, April 2011.)

Read Full Post »

Roast Chicken, Pancetta & Mushroom Orzo

We really liked this easy recipe for leftover roast chicken, a very tasty dish for midweek.

Wine Suggestion: mid-week, or weekend, this works great with a Pinot Noir-Gamay blend like you can find in Cheverny in the Loire; freshness from Pinot and smoothness from the Gamay … both earthy and the right flavours for this dish. Our choice tonight was an old favourite Domaine Bellier.

Roast chicken, pancetta & mushroom orzo – serves 4

  • 15g porcini mushrooms
  • 30g pancetta cubes
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 50g chestnut mushrooms, sliced
  • 50g button mushrooms, sliced
  • 300g orzo
  • 2 sprigs of thyme, leaves stripped
  • 1 litre chicken stock
  • 300g roast chicken, skin removed and shredded
  • Parmesan, shaved to serve

Soak the porcini mushrooms in a small bowl of boiling water for 15 minutes.

Heat 2tbsp of olive oil in a large heavy-based frying pan. Cook the pancetta until golden, then scoop out with a slotted spoon.

In the same pan, cook the shallots and garlic until softened. Add the fresh mushrooms and fry until golden. Add the drained porcini, reserving the liquid, and cook for a minute.

Add the orzo and thyme and stir to coat in the oil, then add the porcini’s liquid and enough stock to cover. Simmer gently for 10-12 minutes, adding stock as needed, until tender.

Add the chicken and heat through, then serve with the pancetta and some Parmesan shavings sprinkled over.

(Original recipe by Justin Turner in Olive Magazine, April 2012.)

Read Full Post »

Chicken Sours

We’re forever looking for things to do with chicken drumsticks. This spicy and zesty recipe from Claire Thompson’s New Kitchen Basics doesn’t disappoint. Serve with some rice if you like.

Wine Suggestion: a zesty, dry Riesling is our choice. Something like the Pikes Riesling from the Clare Valley, or alternately the Dönnhoff QbA Dry Riesling (or even better one of their Grosses Gewächs (great growth) dry wines) from the Nahe in Germany.

Chicken sours – serves 4

  • 1kg chicken drumsticks and/or chicken wings
  • 2 small unwaxed oranges
  • 1-2 jalapeños or other green chillies, finely chopped
  • 3 cloves of garlic, peeled and finely chopped
  • 2 tsp runny honey
  • 2 tbsp vegetable oil
  • juice of 1 lime

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

Season the chicken with 1 tsp of salt and lots of coarsely ground pepper. Place on baking tray.

Grate the zest and squeeze the juice from 1½ of the oranges; finely slice the remaining half.

Combine the chilli, garlic, honey, oil, lime & orange zest and juice in a bowl, then brush over the chicken pieces.

Arrange the orange slices on the tray with the chicken and bake for 40-45 minutes or until cooked through and glazed. Baste occasionally with the pan juices as it cooks.

(Original recipe from New Kitchen Basics by Claire Thompson, Quadrille, 2019.)

Read Full Post »

Fesenjoon

We love this Persian dish, so rich and full of unusual but intriguing flavours. We’ve tried to make it before with limited success but this version by Yasmin Khan was much more like the dish we remembered. Serve with steamed basmati rice and salad.

Chicken with Walnuts & Pomegranates – Fesenjoon – serves 4

  • 250g walnuts (fresh is best)
  • 1.2 litres of cold water
  • 100ml pomegranate molasses
  • 1 tbsp tomato purée
  • ¼ tsp ground cinnamon
  • 2 tbsp sugar
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 800g skinless chicken thighs, on the bone
  • a handful of pomegranate seeds to garnish

Grind the walnuts in a food processor until extremely fine – they will eventually turn into a smooth paste. Transfer the ground nuts into a large casserole pot with a litre of water and mix well. Bring to the boil and cook over a high heat for 5 minutes, then reduce the heat and simmer for 1 hour, partially covered. Stir occasionally to make sure the walnuts don’t stick.

Stir in the remaining 200ml of water and simmer for another hour with the lid on. Add more cold water if the sauce starts to look dry – in the end it should have a thick, porridge-like consistency.

By the end of the time the sauce should have thickened and darkened in colour. Add the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper and stir well. Add the chicken, put the lid back on the pot and cook over a low heat for 45 minutes, until the chicken is cooked and the sauce is dark and glossy.

Taste the sauce and season, you might like to add more sugar or pomegranate molasses to adjust the sweet/sour balance. Cook for a final 10 minutes with the lid off so the sauce thickens around the meat. Serve over rice and sprinkled with the pomegranate seeds.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

 

Read Full Post »

Coq au Vin

Coq au Vin

Coq au vin was on every restaurant menu when we were kids. Not so much now, but still a much-loved French classic.  You can also still find it on many set menus in France – La Formule – and rightly so.

Wine Suggestion: As this is a classic French dish we would suggest going French with the wine too. For something decadent, a good red Burgundy, our choice would be Gevrey-Chambertin; for the thoughtful choice a really good Beaujolais, like Domaine Rochette’s Morgon Côte du Py; or something a little rustic and country: Côtes du Rhône. This last was our choice tonight with the excellent Coste-Chaude Madrigal CdR Villages Visan.

Coq au Vin – serves 4

  • 4 tbsp olive oil
  • 100g pancetta cubes
  • 150g small button mushrooms
  • 12 small pickling onions or small shallots
  • 4 tbsp plain flour
  • 8 chicken pieces (a mixture of thighs & drumsticks), bone-in but skin removed
  • 4 tbsp brandy
  • 300ml red wine
  • 300ml chicken stock
  • 1 tbsp redcurrant jelly
  • 1 bouquet garni

Heat 2 tbsp of the oil over a medium heat in a large, deep, frying pan. Fry the pancetta, mushrooms and onions for 5 minutes, or until golden brown. Remove from the pan.

Heat the remaining 2 tbsp of oil in the same pan. Season 1 tbsp of the flour and put onto a plate. Dust the chicken pieces with the flour and shake of any excess. Fry the chicken for 3-5 minutes on each side or until golden brown. Do this in batches so you don’t overcrowd the pan. Add the brandy, take off the heat, and light with a match to cook off the alcohol.

Remove the chicken from the pan and add to the vegetables and pancetta. Add the remaining 3tbsp of flour to the pan and stir for 1 minute. Add the wine, stock, redcurrant jelly and bouquet garni. If it seems too thick you can add a little more water.

Return the chicken, pancetta and veg to the pan, and bring to the boil. Reduce to a simmer, then cover and cook for 40-45 minutes, until the chicken is cooked through.

Serve with potatoes and seasonal veg.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)

 

Read Full Post »

Older Posts »