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Posts Tagged ‘Leftover chicken’

Creamy chicken & green bean pesto pasta

Our garden is producing copious quantities of green beans, so we’re eating them with everything at the moment. This is also a great dish for using leftover roast chicken breasts – the legs, thighs and wings are more popular in our house!

Wine Suggestion: We really enjoyed a glass of the Domaine d’Albas Blanc with this dish, a less than usual combination of Vermentino, Viognier and Roussanne that really works; fresh and textured with nice stone fruit flavours and hints of exotic spice while remaining thirst quenching and moreish. From Minervois it is yet again another white from southern France that we’ve tasted recently showing how good white wines can be from this area – they’re often overlooked in favour of the reds. In good vineyards and with the right producer we’ve had a few crackers like this one, so we suggest keeping an eye out for more.

Creamy chicken & green beans pesto pasta – serves 4

  • 400g penne pasta
  • 250g green beans, trimmed
  • 1 tbsp olive oil
  • 1 bunch of scallions, finely sliced
  • 2 large roast chicken breasts, shredded
  • 5 tbsp pesto
  • 3 tbsp double cream
  • a handful of grated Parmesan

Cook the pasta according to the instructions on the pack and add the green beans 6 minutes before the end of the cooking time. Drain and reserve a few tablespoons of the cooking water.

Meanwhile, heat the oil in a large frying pan and cook the onions for a couple of minutes or until soft. Add the shredded chicken and warm through before stirring in the pesto and cream. Add the cooked pasta and beans to the chicken mixture and add a little of the cooking water to make a sauce. Season and serve with the Parmesan.

(Original recipe from BBC Good Food)

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Chicken, date & lentil pilaf with saffron butter

This tasted luxurious and refreshing with the saffron butter and orange, top notch treatment for your leftover roast chicken!

Wine Suggestion: This called for an Alsace Pinot Gris, well more specifically the Bott-Geyl Pinot d’Alsace “Metiss” which is actually a blend of all the Pinot’s you can think of plus Pinot Noir to form a layered and textured wine with lovely freshness and hints of spice that brought out the saffron and orange flavours. Bott-Geyl are a brilliant, biodynamic producer and I think each vintage they build upon the past and deliver even more. This bottle we had lying in our cellar, so they age nicely for a few years, if you can resist, but don’t worry, they taste just as good fresh and young.

Chicken, date & lentil brown rice pilaf with saffron butter – serves 6

  • 15g unsalted butter, plus an additional 30g for the saffron butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 300g brown basmati rice, washed until the water runs clear
  • 700ml chicken stock
  • 12 dates, pitted and sliced thinly, lengthways
  • finely grated zest of 1 orange and juice of ½
  • 200g Puy lentils, rinsed
  • good squeeze of lemon juice
  • 1 tbsp lemon juice
  • 350g cooked chicken, torn in to pieces
  • 25g chopped, unsalted pistachios or toasted flaked almonds
  • 4 tbsp roughly chopped coriander leaves
  • generous pinch of saffron strands
  • 300g Greek yoghurt

Heat the 15g of butter in a heavy-based saucepan and sauté the onion until soft and lightly coloured. Add the garlic and continue to cook for another couple of minutes. Add the rice and stir until well coated with the butter and starting to toast. Add the chicken stock, dates, and orange zest and bring to the boil. Reduce the heat, cover and cook for about 30 minutes by which time the stock will have become absorbed. If it starts to look dry add a little boiling water.

Meanwhile, cook the lentils in lots of boiling water until tender. They can take between 15-30 minutes so keep checking to ensure they don’t turn to mush. When cooked, drain and rinse in hot water and add to the rice. Fork through, season with salt and pepper and a good squeeze of lemon juice.

Heat the olive oil in a frying pan and quickly reheat the cooked chicken, then season. Gently fork through the rice and lentils along with the nuts, coriander and orange juice. Taste again for seasoning.

Quickly make the saffron butter by melting the 30g butter in a pan, add the saffron and stir so the butter takes on the colour.

Put the rice on a serving platter, spoon on some yoghurt,  pour on the saffron butter and serve.

(Original recipe from A Bird in the Hand by Diana Henry, Mitchell Beazley, 2015.)

 

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This is a really simple recipe for using up leftover chicken and is easily adjusted to suit what you have in the cupboard. We seem to serve almost every pie with peas and this was no exception.

Wine Suggestion: This went perfectly with a glass of Domaine Saint Denis, Macon-Lugny 2010; a great little white burgundy that has much more presence and character than others from this area in the Mâconnais achieve. I think this has something to do with the extra care that is made in the domaine’s vineyards and it really shows – delightful round flavours and a structured mid-palate of minerally apple fruits. A wine to look out for and really versatile with food. If this domaine is hard to find, look out for a St-Véran, or Pouilly-Fuissé instead!

Leftover Chicken & Veg Pie – serves 3-4

  • 350g cooked chicken, torn into pieces
  • 2 tbsp olive oil
  • 1 carrot, chopped quite small
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 4 sliced mushrooms
  • 400ml chicken stock
  • 2 tbsp flour
  • fresh herbs, chopped (tarragon or parsley would be good or use 1 tsp dried)
  • 1 sheet of ready-rolled puff pastry
  • 1 egg, beaten

Heat the oven to 220C/Fan 200C/Gas 7.

Heat the oil in a large pot and add the carrot, onion, garlic, and mushrooms. Cook for about 10 minutes or until the carrots and onions are almost soft.

Stir in the flour and cook for a minute or two before adding the chicken stock. Stir continually until the sauce boils, then turn down the heat and simmer for a further 5 minutes or until the veg is completely cooked through.

Add the cooked chicken, along with your herbs and plenty of seasoning. Stir briefly to heat through then transfer to a pie dish.

Brush the rim of the pie dish with the beaten egg. Then cover the dish with the pastry sheet and trim off any excess. Decorate the top with some leaves made from the pastry scraps and brush the top with the beaten egg. Bake for 20 minutes or until well browned.

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