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Posts Tagged ‘Chicken’

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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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.)

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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).

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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.)

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