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Posts Tagged ‘Chicken’

Spicy Yoghurt Chicken

Drumsticks are a regular weeknight dinner in our house and we’re always looking for ideas for what to do with them. You can cook these on the barbecue or in the oven – we find oven first and finished on the barbecue works well.

Wine Suggestion: Our choice of the Domäne Wachau Grüner Veltliner Federspiel was a good match with the spice, chilli and chicken, as well as fresh to suit the warm weather we’re having. Long may it last.

Spicy yoghurt chicken – serves 4

  • 8 skinless chicken drumsticks (the skins are easy to pull off)
  • 142ml pot natural yoghurt
  • 1 tsp chilli powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground turmeric

Make a few slashes in the drumsticks with a sharp knife.

Mix the yoghurt and spices together in a large bowl and season with salt and black pepper. Add the drumsticks and massage with the yoghurt mixture, then cover and chill in the fridge for 30 minutes.

Lift the drumsticks out of the yoghurt and shake off the excess.

Cook on a hot barbecue for 20-25 minutes or roast in the oven for 30 minutes (200C/180C Fan)

(Original recipe from BBC Good Food)

 

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Chicken Saltimbocca

This is an easy version of an Italian dish which is perfect for a tasty mid-week dinner. A great combination of chicken, ham & sage. Also easily halved if you are only two.

Wine Suggestion: When considering a match for the salty prosciutto and savoury sage we thought of two wines straight away. The first a good Verdicchio dei Castelli di Jesi from the Marche in Italy, like Sartarelli. The second a choice between a good Pinot Blanc or Gris from Alsace. Each should have a minerality, nuttiness and textural spices on the palate with a good balance of vibrant fruit.

Chicken saltimbocca – serves 4 

  • 4 chicken breasts (skinless & boneless)
  • 8 thin slices of prosciutto
  • 8 sage leaves
  • 2 tbsp plain flour, seasoned
  • 4 tbsp extra virgin olive oil
  • 25g butter
  • 100ml dry white wine
  • juice of ½ a lemon
  • 1 tbsp finely chopped parsley

Flatten the chicken breasts between two sheets of cling film by bashing with a rolling pin. Cut the flattened chicken in half lengthways. Put a piece of prosciutto and a sage leaf onto each piece of chicken and attach with a cocktail stick. Coat the chicken in the flour.

Heat half the oil in a large frying pan and cook 4 of the chicken pieces at a time for 3 minutes on each side or until golden brown but a little undercooked. Set aside and cook the rest of the chicken in the remaining oil.

Wipe out the frying pan with a piece of kitchen paper, then add the butter. Heat until frothy, then add the wine and lemon juice and bring to the boil. Bubble the sauce for about a minute before adding all of the chicken back to the pan and cooking for a further 2 minutes. Sprinkle the parsley over the top and cook for another minute, then serve immediately with the sauce.

Serve with new potatoes or green veg.

(Original recipe by Aldo Zilli IN: BBC Good Food Magazine, May 2001.)

 

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Chargrilled Pepper & Lime Chicken with Lime Aïoli

We’re just back from holidays in France and there seems to be a little heatwave going on. You can’t get more straight forward than this for tasty barbecued chicken and a cheat’s aïoli. Less time spent inside and more time to sit in the sun. We actually cooked this back in May when the sun was also shining – serve with some seasonal veg or salad.

Wine Suggestion: one of the wines we picked up on our trip was Chateau du Hureau’s Foudre blanc, 100% Chenin Blanc made and matured in large 20hl oak casks. A good choice.

Chargrilled pepper chicken with lime aïoli – serves 2

  • 4-6 skinless boneless chicken thighs
  • 1 lime, juiced
  • 4 tbsp mayonnaise
  • ½ a clove of garlic, crushed

Trim any big bits of fat off the chicken thighs. Lay them out on a piece of cling film and put another piece of cling film on top. Gently bash the chicken with a rolling pin to flatten.

Put the chicken into a dish and add half of the lime juice, 1 tbsp of olive oil, some salt and lots of black pepper. Leave to marinate for about 15 minutes.

To make the aïoli, put the mayonnaise into a dish and add the rest of the lime juice, the garlic and some seasoning. Stir together until combined.

Shake off excess marinade and cook the chicken on a hot griddle or barbecue for about 4 minutes on each side.

Serve with the aïoli. Some chips would also be good.

(Original recipe from BBC Olive Magazine, June 2011.)

 

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Chicken skewers with oregano

Tastes like Summer! Use chicken thigh fillets if you can rather than chicken breasts as they don’t dry out as easily. Serve with baked potatoes and salads for an easy barbecue for friends.

Wine Suggestion: We’ve found that a little known, but classic combination of Sauvignon Blanc and Chardonnay from Cheverny in the Loire is the perfect match for this. We want to try this with some Greek white’s too being inspired by the dried oregano.

Chicken skewers with oregano – serves 4

  • 8 boneless, skinless chicken thighs
  • 1 red pepper, cut into squares
  • 1 green pepper, cut into squares

FOR THE MARINADE:

  • 2 tbsp olive oil
  • zest and juice of 1 lemon
  • 1 tsp honey
  • 1 tbsp dried oregano
  • 1 tbsp sweet smoked paprika
  • ½ tsp cinnamon

Cut the chicken thighs into 4, trimming off any larger bits of fat.

For the marinade, whisk the olive oil, lemon zest and juice and the honey in a bowl until the honey is dissolved. Add the oregano, paprika, cinnamon and plenty of seasoning. Add the chicken and stir to coat. Cover and leave in the fridge for at least 3 hours or ideally overnight.

Remove the chicken from the fridge 30 minutes before you want to cook. Thread the chicken pieces onto skewers, alternating with the pepper pieces.

Heat the barbecue until very hot, then grill the skewers for 15 to 20 minutes or until cooked through. Baste with the leftover marinade as they cook. Serve with a few lemon wedges if you like.

(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)

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Chicken & Morel Pie

We were so happy when we found a little jar of dried morels, until we got to the counter and realised they cost €25. We almost put them back only we had our hearts set on cooking this pie for dinner. We think they were worth it, but we’ll be better prepared for a shock at the till next time. It turns out morels are far from easy to come by and must be hand foraged and hence the princely sum. The fresh ones can be used for this dish too (though good luck finding them!) but you miss out on the nice mushroom stock from soaking the dried ones. If you see either sort and you’re feeling flush, we recommend trying them.

Wine Suggestion: We think this goes well with earthier reds like Pinot Noir or Nebbiolo especially if they have a little age and development.

Chicken, morel mushroom & asparagus one-pan pie – serves 4 to 5

  • 30g dried morels (or 100g fresh morels thoroughly cleaned)
  • 200ml chicken stock (you only need this if you have fresh morels)
  • 50g butter
  • 2 shallots, finely sliced
  • 3 thyme sprigs, leaves picked
  • 2 bay leaves
  • 1 tbsp plain flour, plus extra for dusting
  • 100ml dry sherry or white wine
  • 200ml crème fraîche
  • 6 skinless, boneless chicken thighs, cut into large chunks
  • bunch of asparagus, snap off and discard the woody ends, then cut into 4cm pieces
  • half a pack of tarragon, leaves roughly chopped
  • 375g block of puff pastry (preferably all-butter)
  • 1 egg, beaten, to glaze

If you are using dried mushrooms put them into a bowl and cover with boiling water, then leave to soak for 10 minutes. Remove the mushrooms from the liquid and cut in half (keep the liquid and make it up to 200ml with some more water if necessary). You can set a couple of the nicest looking morels aside to decorate the top of the pie if you like.

Heat half the butter in a frying pan and fry the morels for 3-4 minutes. Remove from the pan and set aside. Heat the rest of the butter and cook the shallots gently in the pan with the thyme and bay. When the shallots have softened, stir in the flour and cook for a minute or until a paste forms.

Pour in the sherry or wine and sizzle, then stir in the mushroom liquid (leave any grit in the bowl) or chicken stock, followed by the crème fraîche. Season well and bring to a gentle simmer. Add the chicken and poach in the sauce for 10 minutes or until just cooked through. Remove and discard the bay leaves, stir in the asparagus, tarragon and fried morels, then remove from the heat and transfer into a pie dish.

Heat the oven to 220C/200C fan/gas 8.

Roll the pastry out onto a floured surface to the thickness of a euro coin, then cut to fit the dish, and drape it over the pie mixture (a rolling pin helps with this). Liberally brush with egg, season the pastry with flaky sea salt, and arrange the reserved morels on top. Bake for 20 minutes or until the pastry is puffed up and golden brown. Leave to rest for 5 minutes before serving.

(Original recipe from BBC Good Food)

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Chicken with an agrodulce sauce

A quick and healthy Italian-style sweet & sour dish for midweek. We weren’t completely sure about the celery but it smells amazing in the pan with the red onions and tastes perfect in the finished dish. Serve with new potatoes and a green salad or steamed tenderstem broccoli.

Wine Suggestion: We served this with a fuller Italian white, the l’Insolito by Michele Biancardi from Puglia. This is made from Minitolo which used to be thought of as a sub-variety of Fiano. Honeysuckle and white flower aromatics are tempered by a good citrus twist … sort of like the agrodulce.

Chicken with Agrodolce Sauce – serves 2

  • 2 chicken breasts
  • 1 tbsp flour, well-seasoned with salt and pepper
  • 1 red onion, halved and thinly sliced
  • 3 celery stalks, thinly sliced
  • 100g cherry tomatoes, halved
  • 1 tbsp red wine vinegar
  • ½ tsp sugar
  • a small handful of flat-leaf parsley, chopped

Slice the chicken breasts in half horizontally. Cover the 4 pieces of chicken with baking paper and flatten gently with a rolling pin. Dust the chicken pieces with the seasoned flour shaking off any excess.

Heat 1 tbsp of olive oil in a non-stick frying pan and brown the chicken really well, then remove from the pan. Throw the onion and celery into the pan now and cook for about 3 minutes, then season. Add the tomatoes and cook for another few minutes or until they start to break down, then add the vinegar and sugar.

Return the chicken to the pan and cook for 3-4 minutes or until cooked through, then stir in the parsley.

Serve with green salad or steamed broccoli and some new potatoes if you like.

(Original recipe by Jennifer Joyce IN: BBC Olive Magazine, April 2009.)

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Roast drumsticks with parsley and garlic

The title is a little bit deceptive as you don’t actually need to put these in the oven. They are very cheap and tasty and especially good with some potatoes and green veg. We’ve given the recipe to feed four people but we used just four drumsticks to feed two and scaled down the extra bits slightly and it worked perfectly.

Wine Suggestion: We had a simple, unoaked Viura (the grape used in white Rioja) from Castilla in Spain and the flinty texture and balance between fruit, freshness and a lighter body worked even better than we hoped.

Roast chicken drumsticks with parsley & garlic – serves 4

  • 1 tbsp olive oil
  • 4 tbsp butter
  • 12-16 chicken drumsticks
  • 3 garlic cloves, finely chopped
  • 2 tbsp parsley, chopped
  • 1 tbsp lemon juice

Season the drumsticks generously with salt and pepper.

Heat a large, heavy-based casserole with a lid or a frying pan over a medium heat. Add the oil and half the butter. When the butter is foaming, add the drumsticks, and fry until browned all over.

Cover the pan with a lid and continue to fry gently for 20-25 minutes, turning often. Remove the lid and add the rest of the butter, the garlic, parsley and lemon juice. Remove the pan from the heat and rest for a few minutes before serving.

(Original recipe by Paul & Jeanne Rankin IN: BBC Good Food Magazine, March 2014.)

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