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Posts Tagged ‘Leftover roast chicken’

Casarecce with Chicken, Pancetta, Peas & Cream

Posted in Chicken, Food, Pasta, tagged , , , , , , , , , , , , on 7 August 2023| Leave a Comment »

This is a great dish for some leftover roast chicken.

Wine Suggestion: This is great with a fun Chardonnay like from Domaine Gayda’s Sphere range. Serious, but light hearted and with a fresh, minerality at it’s heart this suits a creamy and summery pasta dish like this.

Casarecce with chicken, pancetta, peas & cream – serves 4

  • 225g casarecce pasta
  • 15g butter
  • 1 small onion, finely chopped
  • 70g pancetta, cubed
  • 3 cloves of garlic, finely chopped
  • 200g cooked chicken, torn into pieces
  • 175g frozen peas
  • 250ml double cream
  • finely grated zest of half a lemon
  • leaves from 6 sprigs of mint, roughly torn
  • freshly grated Parmesan, to serve

Bring a large pot of water to the boil and season generously with salt. Cook the pasta in the water according to the timings on the pack. Make the sauce while the pasta is cooking.

Melt the butter in a deep frying pan, then add the onion and pancetta and cook gently until softened. Add the garlic and cook for another 2 minutes, then stir in the chicken, peas, cream and lemon zest. Bring the sauce just to the boil and then turn down and add the mint. Season with salt and pepper and allow to mingle over a low heat for a minute or two.

Drain the pasta and return to the saucepan. Pour the sauce into the pasta pan and add some grated Parmesan. Stir to combine, then serve in warm pasta bowls with extra Parmesan.

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

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Chicken & Spinach Lasagne

Posted in Chicken, Food, Pasta, tagged , , , , , , , , , , , on 25 April 2023| 1 Comment »

Make this with your roast chicken leftovers. It will generously serve 6 people and is very rich so you will only need a green salad on the side. Make sure you season all the components separately.

Wine Suggestion: We are big fans of Chardonnay, especially judiciously oaked and handled, no matter where they are grown. Tonight a hidden gem from Burgundy, the Patrick Javillier Bourgogne Côte d’Or Cuvée des Forgets which is grown on clay very close to Meursault. Quite vigorous and toasty with yellow and red apples poking through, plus layers of nuts. Generous and fleshy with a fresh, vibrant core that helps balance the richness of the dish.

Chicken and spinach lasagne – serves 6 to 8

  • 40g butter
  • 2 large cloves of garlic, finely chopped
  • 100g button mushrooms, finely sliced
  • 3 tbsp plain flour
  • 600ml milk
  • 100g cream cheese
  • 50g grated Parmesan
  • 150g baby spinach
  • 1 large egg
  • 250g ricotta cheese
  • 1 tbsp chopped flat-leaf parsley
  • no-cook lasagne sheets, about 8
  • 400g cooked chicken, cut into bite-sized pieces
  • 200g grated mozzarella cheese

Melt the butter in a saucepan, then add the garlic and mushrooms. Season and cook gently for a few minutes or until the mushrooms have softened.

Stir in the flour and cook for another minute, then gradually add the milk. Season generously, bring to a simmer, then reduce the heat and cook for a few minutes, until thickened. Stir in the cream cheese and half of the Parmesan, then remove from the heat and stir in the spinach until wilted.

Whisk the egg, ricotta and parsley together in a bowl and season generously.

Spoon a quarter of the sauce into a large, deep, rectangular dish. Cover with lasagne sheets. Add a third of the ricotta mix, then add a third of the chicken, a third of the mozzarella and a small sprinkling of Parmesan. Repeat these layers twice more, then finish with a layer of lasagne sheets and the last of the sauce and remaining Parmesan.

Bake for 25 minutes, until bubbling and browned. Leave to settle before cutting into squares and serving with salad.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

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Chopped Chicken Salad

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , , , , on 11 May 2021| Leave a Comment »

You should try this the next time you have some leftover roast chicken. In fact, it’s even worth cooking some chicken specially. Great for lunch with some fresh bread and butter.

Chopped Chicken Salad – serves 4 (generously)

  • 2 cooked chicken breasts, diced (or just use some leftover roast chicken which is what we did)
  • 3 celery sticks, diced
  • 4 scallions, sliced into rounds
  • ½ cucumber, deseeded and diced
  • 100g radishes, thinly sliced
  • 200g cherry tomatoes, halved
  • 2 tarragon sprigs, leaves finely chopped
  • 2 thyme springs, leaves only
  • 1 heart of romaine lettuce or Little Gem lettuce, finely chopped
  • 50g watercress, stems finely chopped and leaves left whole
  • 50g rocket, roughly chopped
  • 50g Parmesan, finely grated

FOR THE DRESSING:

  • 4 tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp runny honey
  • 1 garlic clove, crushed

You need to start with a very large bowl, big enough to toss all of the salad ingredients together in.

Make the salad dressing in the bowl by whisking all of the ingredients together with some salt and black pepper.

Add the chicken to the dressing in the bowl and toss to coat. Fold in the chopped celery, scallions, cucumber, radishes and cherry tomatoes, then the herbs. Stir it all together and season with salt and black pepper.

When you are ready to serve, add the lettuce, watercress, rocket and Parmesan to the bowl. Toss everything together and serve as it is or tip out onto a large serving dish.

(Original recipe from The Hairy Bikers’ One Pot Wonders by Si King & Dave Myers, Seven Dials, 2019.)

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Roast Chicken, Pancetta & Mushroom Orzo

Posted in Chicken, Food, Pasta, tagged , , , , , , , , , , on 11 April 2019| Leave a Comment »

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.)

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Leftover Chicken Curry

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , on 1 May 2018| 6 Comments »

Left-over Chicken Curry

A quick curry made with leftover roast chicken. We liked it and the fresh tomatoes definitely lighten things up for this time of year. We didn’t have any coriander but mint was a good substitute. Rachel Kelly also says that you can just use 2 tsp each of garam masala, coriander and ground cumin if you don’t have all the spices.

Wine Suggestion: This is quite a mild curry and we think you could choose most fruity, white wines and lighter, juicy reds easily. We had a glass of La Piuma Pecorino from the Marches in Italy and it was a refreshing match.

Leftover Chicken Curry – serves 4

  • vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, very finely chopped
  • 1 tbsp fresh ginger, very finely chopped
  • 2-3 large tomatoes, chopped (plus some extra to serve)
  • 300ml chicken stock
  • leftover roast chicken, roughly chopped
  • 2 tbsp plain yoghurt
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • cooked basmati rice, to serve
  • coriander, chopped, to serve

Heat 2 tbsp of vegetable oil in a large heavy-based saucepan. Gently fry the onion with a pinch of salt for about 15 minutes or until softened, then add the garlic and ginger. Continue to fry gently for another few minutes.

Add the spices and mix well with the onion. Fry for another 3 minutes.

Add the chopped tomatoes and cook for another minute or two then add the chicken stock. Bring to the boil and simmer for 15 minutes.

Add the cooked chicken and warm through. Dollop in about 2 tbsp of yoghurt, then warm gently – easy does it here so the sauce doesn’t curdle.

Serve with steamed rice and sprinkle over some fresh coriander and chopped tomato.

(Original recipe by Rachel Kelly in The Guardian)

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