Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Chicken’

Chicken parmigiana

This is an absolute crowd pleaser and should please most children and other fussy eaters. It is easy but there are  a few steps so leave yourself plenty of time. We liked this way more than we expected to! Good with garlic bread and a big salad.

Wine Suggestion: you mustn’t overwhelm this dish with a heavy, powerful wine. It can have character though and the youthful Rocca delle Macie Chianti Vernaiolo was a good match. Unoaked and fruit driven this is a lighter red and all freshness and vitality. Other alternatives that work are light Pinot Noir, Gamay or Barbera.

Chicken Parmigiana – serves 4 (generously)

  • 1 onion, finely chopped
  • 3 garlic cloves, finely chop 2 and peel the other
  • 100ml red wine
  • 1 tsp dried oregano
  • 1 x 400g tin chopped tomatoes
  • 4 chicken breasts (ask your butcher to butterfly if possible)
  • 100g plain flour
  • 2 eggs beaten
  • 75g Parmesan, grated
  • 75g breadcrumbs
  • 1 tsp dried oregano
  • pinch sugar (optional)
  • 2 balls mozzarella, sliced
  • handful fresh basil leaves

Start by making the sauce. Heat a tablespoon of olive oil in a saucepan and fry the onion until soft and translucent, then add the chopped garlic. Cook for another couple of minutes, then add the red wine. Allow to bubble until the wine is reduced by about half, then add the oregano and tomatoes and season well with salt and black pepper. Bring to the boil, then cover with a lid and simmer gently for 10 minutes. Taste the sauce at this point and season with a pinch of sugar if necessary, then continue to simmer for a further 10 minutes, without the lid, until the sauce is well reduced – you want it to be fairly thick.

Preheat the oven to 200C Fan/180C/Gas 6.

Butterfly the chicken then put between two sheets of cling film and flatten slightly with a rolling pin. Season the chicken with salt and black pepper. Mix the Parmesan with the breadcrumbs, oregano and a few finely chopped basil leaves. Put half the flour onto a plate and season. Beat one of the eggs in a bowl and spread half the Parmesan mixture on another plate.

Dip each chicken breast in the flour and dust off any excess, then dip into the egg. Coat the eggy chicken in the breadcrumb & Parmesan mixture – pressing it firmly onto the chicken. Repeat this again with the next chicken breast. Now you may need to start the process again with the rest of the ingredients on fresh plates. Arrange the coated chicken on a baking tray and drizzle with a little olive oil, then bake for 12 to 15 minutes or until just cooked through. Remove from the oven but leave the oven on.

To finish the dish you will need a large shallow oven dish that can take all 4 chicken breasts in a single layer. Cut the remaining garlic clove in half and rub the dish all over with it. Spread the tomato sauce over the base of the dish, place the chicken on top and arrange the mozzarella over the chicken so it’s mostly covered. Bake in the oven for 15-20 minutes or until the mozzarella is melted and browned. Scatter some basil leaves over the top before serving.

(Original recipe from The Hairy Bikers Chicken & Egg by Si King & Dave Myers, Orion Publishing Co., 2017.)

Advertisements

Read Full Post »

Chicken with creme fraiche & tarragon

Try this easy chicken dish for something tasty mid-week.

Wine Suggestion: we naturally lean towards a lightly oaked Chardonnay for this dish with sensitive, light oak as you need a wine with good body to match the flavours. For a mid-week meal the Mácon-Charnay by Domaine Manciat Poncet has the balance of flavours, fruit and texture, but if you want to step it up try some of Patrick Javillier’s Bourgogne Blanc cuvée’s (Oligocene is our pick) or for a real treat his Meursault which is outstanding and a real play of light and shadow; complex, fresh and vibrant.

Creamy mustard & tarragon chicken – serves 4

  • 1 tbsp sunflower oil
  • 4 boneless, skinless chicken breasts (or you could use thighs)
  • 200ml tub half-fat crème fraîche (full-fat is fine too)
  • ½ tbsp each Dijon and wholegrain mustard
  • ¼ tbsp dried tarragon, or 2 sprigs of fresh if you have it

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

Heat the oil in an ovenproof frying pan. Season the chicken breasts well with salt and black pepper. Brown the chicken in the oil for about a minute on each side, then remove from the pan.

Add the crème fraîche, Dijon & wholegrain mustards, and tarragon to the pan and stir together. Bring to a simmer before returning the chicken to the pan and spooning some of the sauce over them. Put the pan into the hot oven and bake for 20 minutes or until the chicken is cooked and the sauce is bubbling.

Serve with rice or new potatoes and greens.

(Original recipe from BBC Good Food).

Read Full Post »

Chicken with olives & tomatoes

This one-pot dish is full of Mediterranean flavours and reminiscent of summer sun. A tasty treat for mid-week and freezes well too.

Wine suggestion: try a glass of a good, dry Provençal Rosé. We had one made by Chateau Vignelaure which matched the sunny nature of this dish perfectly.

Chicken, red pepper & olive cacciatore – serves 6

  • 6 chicken thighs
  • 6 drumsticks
  • 2 onions, finely chopped
  • 4 cloves of garlic, crushed
  • 2 x 400g tin tomatoes
  • 2 red peppers, seeded and sliced
  • 2 sprigs of rosemary, needles chopped
  • 300ml red wine
  • 120g pitted black olives,  halved
  • a large handful of basil leaves

Heat the oven to 190C/fan 170C/gas 5.

Season the chicken pieces well with salt & pepper. Heat a splash of oil in a large shallow casserole and fry the chicken until the skin is golden brown. This should take about 10 minutes and is easier to do in  a few batches. Remove the chicken onto a plate.

Pour most of the fat off the pan, then add the onions and garlic and fry for  over a low heat for about 8 minutes or until very soft.

Add the tomatoes, peppers and rosemary and simmer for another 10 minutes, breaking the tomatoes up with a wooden spoon. Add the wine and simmer for 20-30 minutes or until the sauce is rich and thick.

Stir the olives into the sauce and nestle the chicken pieces back into the pan. If your pan is too small to take the chicken in a single layer you can transfer everything to a baking dish at this point. Cook in the oven for 30 to 40 minutes or until the chicken is cooked through and comes away easily from the bone.

(Original recipe from BBC Olive Magazine, July 2016.)

Read Full Post »

BBQ poached chicken

We love this! No fear of either raw or dry barbecued chicken. The chicken is tender and moist and you get lots of delicious barbecue flavour. We’re going to be cooking this all summer!

Wine Suggestion: We started with a glass of Alsace: the Bott-Geyl Pinot d’Alsace “Points Cardinale” which highlighted the ginger and chilli in a very good way.

We then followed with a juicy, medium bodied red, the Ridge Geyserville, a Zinfandel blend. Don’t be afraid of having a red with either Chicken or spice, just make sure the wine isn’t too tannic or heavy, and that there is enough juiciness to provide a foil for any chilli or ginger. In this case the Geyserville added a layer of flavour that gave the chicken extra dimension and celebrated the barbecue char.

Poached and Barbecued Chicken – serves 6

  • 2 tbsp olive oil
  • 1 onion, quartered
  • 2-3 celery stalks, chopped
  • 1-2 leeks, chopped
  • 2 carrots, chopped
  • 1 garlic bulb, halved
  • 1 tbsp fresh ginger, chopped
  • 1 glass of red wine
  • 1 cinnamon stick
  • 2 star anise
  • 2 red chillies, halved
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 large chicken

Heat a large saucepan (big enough to hold the chicken) over a moderate heat, add the oil and sauté the onion, celery, leeks, carrots and garlic together for a few minutes, then add the ginger, red wine, cinnamon, star anise, honey and soy sauce. Bring to the boil then simmer for 2-3 minutes.

Season the chicken and set it on top of the layer of vegetables in the pot, add about 1 litre of water, then cover the pan and simmer gently for an hour and a half.

Preheat the barbecue. Strain 200ml of the cooking liquid into a small pan and reduce over a high heat until it becomes thick & syrupy, remove the chicken from the pot and set onto a tray, brush the reduced liquid over the chicken. Cook the chicken on a moderate barbecue, turning, until charred all over.

If you like you can discard the vegetables boil up the remaining liquid to serve as a sauce.

Serve the chicken with barbecued veg or other nice summer salads.

(Original recipe from Cooking at the Ballymore Inn by Georgina O’Sullivan.)

Read Full Post »

 

Butter chicken

Not an authentic recipe by any means but really tasty and much healthier than anything available in the local take-away. We have also made this with leftover cooked chicken with good results.

Wine Suggestion: We want to like wine with curry but most times we prefer something cool and bubbly – like beer! With this we had a bottle of Cooper’s Original Pale Ale to remind us of recent travels in Australia.

Butter Chicken Curry – serves 4

  • 500g skinless chicken breasts, cut into chunks
  • 1 tsp ground turmeric
  • a thumb-sized piece of ginger, peeled and grated
  • 2 cloves of garlic, crushed
  • ½ a lemon, juiced
  • 35g butter
  • 1 large onion, thinly sliced
  • curry paste (we used half a jar of Patak’s Madras which is quite spicy but use what you like)
  • 1 tbsp tomato purée
  • 2 tbsp ground almonds
  • 175ml full-fat natural yoghurt
  • 150ml chicken stock
  • coriander leaves
  • cooked basmati rice, to serve

Toss the chicken pieces with the turmeric, ginger, garlic, lemon juice and ½ tsp salt. Heat the butter in a large wide pan, then cook the onion for about 10 minutes or until soft and golden. Add the curry paste and tomato purée and cook for another 3 minutes. Add the chicken and cook until opaque (if using cooked chicken just heat through).

Mix the almonds and yoghurt together in a bowl then stir into the curry and cook for another 2-3 minutes. Add the stock and simmer gently for 10 minutes. Scatter over the coriander and serve with the rice.

(Original recipe from BBC Olive Magazine, April, 2017.)

Read Full Post »

Braised chicken with mustard & leeks

Another suggestion for using up a leek. Chicken, mustard and leeks are natural friends and make for a delicious mid-week dinner.

Wine suggestion: choose a classic pairing with this and go for a Chardonnay. Your choice of which one but both simple and unoaked or sophisticated and expensive white burgundy will work.

Braised chicken with mustard & leeks – serves 2

  • olive oil
  • 4 chicken thigh fillets
  • 1 leek, chopped
  • 100ml white wine/chicken stock
  • 1 tbsp Dijon mustard
  • 3 tbsp double cream
  • 1 tbsp chopped tarragon

Heat a splash of oil in a wide, deep frying pan and cook the chicken thigh fillets until golden on both sides.

Add the leek to the pan and cook until softened.

Add the wine or stock, then cover and simmer for 5 minutes.

Stir in the Dijon mustard and double cream and continue to simmer with the lid off until slightly thickened.

Stir through the chopped tarragon, season to taste and serve with either some steamed rice or mashed potatoes.

(Original recipe from BBC Olive Magazine, January 2015.)

Read Full Post »

Spiced yoghurt roast chicken

Our local butcher, Brady’s, stocks excellent free-range chickens which are juicier and have more flavour than most super-market offerings. Being a very cheap meat overall we think it is worth spending a bit more as the benefits far outweigh the cost difference.

We never tire of roast chicken recipes as they’re usually straight forward and provide lots of leftovers. We challenge you to resist the skin on this one!

Wine Suggestion: we felt like a red so went for the Chateau de Beauregard Fleurie as it has a lighter body and a lower acidity than a Pinot Noir which matched this dish really well. The chicken was moist, but not fatty so the medium acidity was a perfect foil and neither wine nor food overwhelmed the other.

Spiced-yoghurt Roast Chicken with Potatoes – serves 4

  • 1 whole chicken, approximately 1.5kg
  • salad potatoes e.g. Charlotte
  • 1 tsp cumin seeds
  • a pinch of chilli flakes
  • 2 tbsp olive oil

For the marinade:

  • small chunk of ginger, finely grated
  • 2 cloves of garlic, crushed
  • 1 green chilli, finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 lemon, zested and juiced, keep the squeezed out halves to put inside the chicken
  • 100g natural yoghurt

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

Mix all of the marinade ingredients together and season with some salt and pepper.

Put the chicken into a large roasting tray and rub the marinade all over the skin with your hands. Put the squeezed lemon halves inside the cavity and roast for 1 hour 30 minutes, then rest for 20 minutes under some foil before carving.

Cut the potatoes in half and toss with the cumin seeds, chilli flakes, 2 tbsp olive oil and plenty of salt and pepper. Tip into a shallow roasting tray and put in the oven above the chicken for the last 20 minutes. Turn over once during cooking and continue to cook for a further 20 minutes while the chicken is resting.

Delicious served with some coleslaw on the side.

(Original recipe from BBC Olive Magazine, December 2016.)

Read Full Post »

Older Posts »