Posts
All Comments
Showing posts with label 2) Chicken. Show all posts
Showing posts with label 2) Chicken. Show all posts
Monday, April 26, 2010
Chicken Caesar Salad
11:31 AM | 
Posted by
Beth
Ingredients
For the Chicken
1½ tbsp lemon juice
1 tbsp olive oil
2 tsp fresh thyme leaves , plus a few sprigs
1 garlic clove , bashed to bruise
4 organic/free-range skinless boneless chicken breast fillets , about 140g/5oz each
For the Croutons
100g rustic granary bread
2 tbsp olive oil
For the Dressing and Salad
1 garlic clove , finely chopped
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1 tbsp lemon juice , plus extra for squeezing
good pinch chilli flakes
3 tbsp good-quality mayonnaise (we used Hellman's)
4 tbsp fat-free yogurt
1 head romaine or Cos lettuce , leaves separated, washed and dried
100g bag rocket or watercress
25g piece parmesan , shaved with a potato peeler
Method
Juice, oil, thyme and garlic in a shallow dish. Add the chicken and turn it over in the marinade to coat well.
Season with freshly ground pepper and leave for up to 2 hrs.
Heat the oven to 200C/fan 180C/gas 6.
Slice, then cut the bread into big, rough cubes for the croutons.
Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp oil.
Bake for about 10 mins until golden and crisp.
Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire sauce, lemon juice and chilli.
Blend until smooth, add the mayonnaise and yogurt, then blend again - it should be the consistency of double cream.
Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of tsps of cold water to get the consistency right so it will coat the leaves.
Heat a griddle pan until very hot. Lay the chicken on the griddle, on the side that had the skin on.
Cook for 15-16 mins, turning once or twice, until cooked through.
Remove, then let the meat sit for 5 mins before slicing.
Keep any small inner lettuce leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all into a large bowl with the rocket or watercress.
Pour just under half the dressing over the leaves and carefully toss to coat - it's gentler to use your hands.
Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, chicken and Parmesan.
Drizzle the rest of the dressing over and around, then finish with an extra squeeze of lemon.
For the Chicken
1½ tbsp lemon juice
1 tbsp olive oil
2 tsp fresh thyme leaves , plus a few sprigs
1 garlic clove , bashed to bruise
4 organic/free-range skinless boneless chicken breast fillets , about 140g/5oz each
For the Croutons
100g rustic granary bread
2 tbsp olive oil
For the Dressing and Salad
1 garlic clove , finely chopped
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1 tbsp lemon juice , plus extra for squeezing
good pinch chilli flakes
3 tbsp good-quality mayonnaise (we used Hellman's)
4 tbsp fat-free yogurt
1 head romaine or Cos lettuce , leaves separated, washed and dried
100g bag rocket or watercress
25g piece parmesan , shaved with a potato peeler
Method
Juice, oil, thyme and garlic in a shallow dish. Add the chicken and turn it over in the marinade to coat well.
Season with freshly ground pepper and leave for up to 2 hrs.
Heat the oven to 200C/fan 180C/gas 6.
Slice, then cut the bread into big, rough cubes for the croutons.
Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp oil.
Bake for about 10 mins until golden and crisp.
Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire sauce, lemon juice and chilli.
Blend until smooth, add the mayonnaise and yogurt, then blend again - it should be the consistency of double cream.
Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of tsps of cold water to get the consistency right so it will coat the leaves.
Heat a griddle pan until very hot. Lay the chicken on the griddle, on the side that had the skin on.
Cook for 15-16 mins, turning once or twice, until cooked through.
Remove, then let the meat sit for 5 mins before slicing.
Keep any small inner lettuce leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all into a large bowl with the rocket or watercress.
Pour just under half the dressing over the leaves and carefully toss to coat - it's gentler to use your hands.
Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, chicken and Parmesan.
Drizzle the rest of the dressing over and around, then finish with an extra squeeze of lemon.
Labels:
Monday, April 19, 2010
Chicken Chasseur
Ingredients
4 boneless, skinless chicken breasts
4 tablespoons butter
2 cloves garlic, minced
1 small red onion, chopped
3/4 cup chicken broth
6 tbsp. white wine or vermouth
1 tbsp. flour
salt and pepper
1 cup diced tomatoes, well drained
1 tbsp. fresh thyme (or 1 tsp. dried)
12 oz fresh mushrooms, sliced
Method
Melt butter in a large skillet, then add chicken breasts and sear on each side until lightly browned, about five minutes on each side.
Remove chicken and set aside. Add garlic and onions to pan and cook for a few minutes, just until softened; turn off heat.
In the crock of your slow cooker, whisk together broth, wine, flour, salt, and pepper until well blended. Stir in the contents of the saute pan, including any remaining butter. Add the rest of the ingredients and mix well.
Lay the chicken breasts on top of the mixture and cook on low for 2-3 hours or high for 1-1 1/2 hours, until chicken is cooked through.
Remove the lid about 20 minutes before serving if you would like to further reduce the sauce.
4 boneless, skinless chicken breasts
4 tablespoons butter
2 cloves garlic, minced
1 small red onion, chopped
3/4 cup chicken broth
6 tbsp. white wine or vermouth
1 tbsp. flour
salt and pepper
1 cup diced tomatoes, well drained
1 tbsp. fresh thyme (or 1 tsp. dried)
12 oz fresh mushrooms, sliced
Method
Melt butter in a large skillet, then add chicken breasts and sear on each side until lightly browned, about five minutes on each side.
Remove chicken and set aside. Add garlic and onions to pan and cook for a few minutes, just until softened; turn off heat.
In the crock of your slow cooker, whisk together broth, wine, flour, salt, and pepper until well blended. Stir in the contents of the saute pan, including any remaining butter. Add the rest of the ingredients and mix well.
Lay the chicken breasts on top of the mixture and cook on low for 2-3 hours or high for 1-1 1/2 hours, until chicken is cooked through.
Remove the lid about 20 minutes before serving if you would like to further reduce the sauce.
Sunday, April 18, 2010
Chicken and Apricot Curry
Ingredients
1 Small Onion
2 Teaspoons Korma Paste
400ml Tin Coconut Milk
2oz Ready to eat Dried Apricots, chopped
Chicken Thighs (you can use breast)
Method
Chuck the lot in the slow cooker for a few hours on high or all day on low (unless you have a very low heat slow cooker in which case keep it on high).
Serve with rice and Nan bread.
1 Small Onion
2 Teaspoons Korma Paste
400ml Tin Coconut Milk
2oz Ready to eat Dried Apricots, chopped
Chicken Thighs (you can use breast)
Method
Chuck the lot in the slow cooker for a few hours on high or all day on low (unless you have a very low heat slow cooker in which case keep it on high).
Serve with rice and Nan bread.
Caribbean Chicken
Ingredients
3 Tablespoons Vegetable Oil
2 Large Onions (Chopped)
4 Sticks of Celery (Chopped)
3 Carrots (Sliced)
500g Mushrooms (Sliced)
2 Red Peppers (Sliced)
8 Chicken Breasts (Skinned)
400g Can of Sliced Peaches
400g Can of Pineapple Chunks
10 Tablespoons Cornflour
3 Teaspoons Paprika
3 Tablespoons Soy Sauce
3 Tablespoons Worcestershire Sauce
8 Tablespoons Malt Vinegar
1l Boiling Water
Salt & Pepper
Method
Fry the onions, celery, carrot, mushroom and pepper in a pan.
Add the chicken breasts and fry until brown all over.
Drain peaches and pineapple, reserving juice, and add to pan.
To make the sauce:
Blend the cornflour and paprika with the soy sauce, worcestershire sauce, vinegar and reserved juice, add seasoning and boiling water and pour into a pan.
Bring sauce to boil, stirring continuously.
Transfer all ingredients to slow-cooker, cover and cook 5-7 hours.
3 Tablespoons Vegetable Oil
2 Large Onions (Chopped)
4 Sticks of Celery (Chopped)
3 Carrots (Sliced)
500g Mushrooms (Sliced)
2 Red Peppers (Sliced)
8 Chicken Breasts (Skinned)
400g Can of Sliced Peaches
400g Can of Pineapple Chunks
10 Tablespoons Cornflour
3 Teaspoons Paprika
3 Tablespoons Soy Sauce
3 Tablespoons Worcestershire Sauce
8 Tablespoons Malt Vinegar
1l Boiling Water
Salt & Pepper
Method
Fry the onions, celery, carrot, mushroom and pepper in a pan.
Add the chicken breasts and fry until brown all over.
Drain peaches and pineapple, reserving juice, and add to pan.
To make the sauce:
Blend the cornflour and paprika with the soy sauce, worcestershire sauce, vinegar and reserved juice, add seasoning and boiling water and pour into a pan.
Bring sauce to boil, stirring continuously.
Transfer all ingredients to slow-cooker, cover and cook 5-7 hours.
Curried Chicken Wings
Ingredients
250g Potatoes
750g Chicken Breasts
1 Tablespoon Flour
1 Tablespoon Mild Curry Powder
A Little Butter or Oil
1 Onion
1 Cup Water or Stock
Salt and Pepper
250g Carrots (Peeled and Sliced)
Spring Onions (Chopped)
Rice and Pappadams to serve.
Method:
Part boil the potatoes, cube roughly and set aside.
Wipe chicken breasts; roll in a mixture of flour and curry powder.
Melt butter or oil and fry pan. Brown breasts, place in Slow Cooker.
Slice onion and fry in remaining oil. Add to Slow Cooker.
Add water or stock to fry pan, stirring until liquid boils and thickens.
Add salt and pepper to taste. Add to crock pot with potatoes and carrots.
Allow to cook on low for approximately 4 hours or High for 2 hours.
Stir in the spring onions, if using just before serving.
Serve with rice and pappadams for an Indian style finish.
750g Chicken Breasts
1 Tablespoon Flour
1 Tablespoon Mild Curry Powder
A Little Butter or Oil
1 Onion
1 Cup Water or Stock
Salt and Pepper
250g Carrots (Peeled and Sliced)
Spring Onions (Chopped)
Rice and Pappadams to serve.
Method:
Part boil the potatoes, cube roughly and set aside.
Wipe chicken breasts; roll in a mixture of flour and curry powder.
Melt butter or oil and fry pan. Brown breasts, place in Slow Cooker.
Slice onion and fry in remaining oil. Add to Slow Cooker.
Add water or stock to fry pan, stirring until liquid boils and thickens.
Add salt and pepper to taste. Add to crock pot with potatoes and carrots.
Allow to cook on low for approximately 4 hours or High for 2 hours.
Stir in the spring onions, if using just before serving.
Serve with rice and pappadams for an Indian style finish.
Wednesday, April 14, 2010
Chicken Nuggets
Ingredients
1/2 small packet of stuffing mix
2 chicken breasts
Salt & pepper
Lemon juice
2 tbsp flour
1 egg
Splash of milk
225g fresh breadcrumbs
Oil for frying
Directions
1. Make up the stuffing mix and leave to cool
2. Mince the chicken in a food processor.
3. Add the stuffing, salt, pepper and lemon juice and mix again.
4. Put the flour on a plate.
5. Beat the egg with the milk.
6. Spread the breadcrumbs on a plate.
7. Shape the mixture into nuggets, dust with flour, dip in the egg then coat in breadcrumbs.
8. Heat oil in a pan and fry the nuggets until golden.
9. Finish the nuggets in the oven (gas mark 6/220C) for 10 - 20 mins
Coq au vin
Ingredients
5lb chicken, cut into 8
1oz/25g butter
1tbsp oil
15oz/375g smoked streaky bacon cut into small pieces
2 cloves garlic, crushed
2 sprigs thyme
2 bay leaves
1 1/4 pints/725ml red wine
8 Oz/225g mushrooms
1 tbsp plain flour and 1 tbsp butter worked to a paste
Directions
1. Melt the butter and oil in a large casserole dish and fry the chicken until golden. Remove from the pan and set aside.
2. Brown the bacon and onions.
3. Return the chicken to the pot and add the garlic, thyme and bay leaves.
4. Pour in the wine and cover and simmer for 45 - 60 mins or until the chicken is tender.
5. During the last 15 mins of cooking add the mushrooms.
6. Remove the chicken, bacon onions and mushrooms from the pot and place them in a warmed serving dish.
7. Bring the liquid to a fast boil and reduce it by a third.
8. Add the butter and flour paste to the liquid.
9. Bring it to a boil, whisking until the sauce has thickened.
10. Serve the chicken with the sauce poured over.
5lb chicken, cut into 8
1oz/25g butter
1tbsp oil
15oz/375g smoked streaky bacon cut into small pieces
2 cloves garlic, crushed
2 sprigs thyme
2 bay leaves
1 1/4 pints/725ml red wine
8 Oz/225g mushrooms
1 tbsp plain flour and 1 tbsp butter worked to a paste
Directions
1. Melt the butter and oil in a large casserole dish and fry the chicken until golden. Remove from the pan and set aside.
2. Brown the bacon and onions.
3. Return the chicken to the pot and add the garlic, thyme and bay leaves.
4. Pour in the wine and cover and simmer for 45 - 60 mins or until the chicken is tender.
5. During the last 15 mins of cooking add the mushrooms.
6. Remove the chicken, bacon onions and mushrooms from the pot and place them in a warmed serving dish.
7. Bring the liquid to a fast boil and reduce it by a third.
8. Add the butter and flour paste to the liquid.
9. Bring it to a boil, whisking until the sauce has thickened.
10. Serve the chicken with the sauce poured over.
Coq au vin with a twist
Ingredients
2tbsp olive oil
6 chicken legs (although I use breasts cut into chunks as the fussy child wont eat legs)
18 small shallots, peeled and trimmed
250g chestnut mushrooms
200g bacon lardons
2tbsp plain flour
3 garlic cloves, sliced
200ml chicken stock
350ml white wine
3 bay leaves
8 thyme sprigs
4 tbsp creme fraiche
juice of 1/2 a lemon
Directions
1. Heat a large casserole on the hob, add the oil and fry the chicken until golden, then set aside.
2. Add the shallots, mushrooms and bacon to the casserole and fry until golden.
3. Stir in the flour and garlic and cook for 1 - 2 mins.
4. Gradually stir in the chicken stock and wine and bring to the boil.
5. Add the bay leaves and thyme.
6. Return the chicken to the pan and simmer for 30 mins.
7. Stir in the creme fraiche and lemon juice and serve.
2tbsp olive oil
6 chicken legs (although I use breasts cut into chunks as the fussy child wont eat legs)
18 small shallots, peeled and trimmed
250g chestnut mushrooms
200g bacon lardons
2tbsp plain flour
3 garlic cloves, sliced
200ml chicken stock
350ml white wine
3 bay leaves
8 thyme sprigs
4 tbsp creme fraiche
juice of 1/2 a lemon
Directions
1. Heat a large casserole on the hob, add the oil and fry the chicken until golden, then set aside.
2. Add the shallots, mushrooms and bacon to the casserole and fry until golden.
3. Stir in the flour and garlic and cook for 1 - 2 mins.
4. Gradually stir in the chicken stock and wine and bring to the boil.
5. Add the bay leaves and thyme.
6. Return the chicken to the pan and simmer for 30 mins.
7. Stir in the creme fraiche and lemon juice and serve.
Chicken tikka skewers
Ingredients
6oz/170g fat free natural fromage frais
1 tsp garam masala
1 tsp cumin
1 tsp dried mint
1 tbsp curry powder
1 red pepper, deseeded and cut into chunks
1 green pepper, deseeded and cut into chunks
1 courgette, cut into chunks
16 cheery tomatoes
6 spring onions, cut into 1 inch pieces
Directions
1. Place the fromage frais, spices and mint in a bowl and mix.
2. Add the chicken, mix to coat and marinate for 10 mins, or as long as desired.
3. Thread the chicken and vegetables onto 8 skewers.
4. Grill for 8 minutes on each side.
5. Serve with rice and cucumber raita.
6oz/170g fat free natural fromage frais
1 tsp garam masala
1 tsp cumin
1 tsp dried mint
1 tbsp curry powder
1 red pepper, deseeded and cut into chunks
1 green pepper, deseeded and cut into chunks
1 courgette, cut into chunks
16 cheery tomatoes
6 spring onions, cut into 1 inch pieces
Directions
1. Place the fromage frais, spices and mint in a bowl and mix.
2. Add the chicken, mix to coat and marinate for 10 mins, or as long as desired.
3. Thread the chicken and vegetables onto 8 skewers.
4. Grill for 8 minutes on each side.
5. Serve with rice and cucumber raita.
Monday, March 22, 2010
BBQ Chicken
Ingredients
4-6 pieces of chicken breasts
1/2 cup of ketchup
1/2 cup of bbq sauce
Method
1) Place chicken in the bottom of the slow cooker and pour ketchup and barbecue sauce over the top of the chicken.
2)Cover and cook on low for 8 hours.
4-6 pieces of chicken breasts
1/2 cup of ketchup
1/2 cup of bbq sauce
Method
1) Place chicken in the bottom of the slow cooker and pour ketchup and barbecue sauce over the top of the chicken.
2)Cover and cook on low for 8 hours.
Monday, March 08, 2010
Chicken Balti with Mango
Chicken Balti with Mango
Ingredients
75g Red Lentils
1 Tablespoon Olive Oil
1 Leek (Finely Chopped)
2 Chillies (Finely Chopped)
4 Curry Leaves
1 Tablespoon Mustard Seeds
1 Mango (Peeled, Stoned and Cubed)
2 Tomatoes (Chopped)
1/2 Teaspoon Chilli Powder
1 Teaspoon Ground Coriander
450g Chicken Breast
2 Tablespoon Fresh Coriander (Chopped)
Method
1) Place the lentils in a saucepan and add enough water to barely cover them. Bring to the boil and then simmer for about 10 minutes, until they are soft but not mushy. Drain well and set aside.
2) Heat the oil in a large, non-stick frying pan. Add the leek, chillies, curry leaves and mustard seeds, and cook over a medium heat for 4-5 minutes.
3) Add the mango, tomatoes, chilli powder, ground coriander and chicken. Cook for 8-10 minutes, stirring occasionally.
4) Add the cooked lentils and cook for a further 2 minutes, or until the chicken is cooked through.
5) Garnish with fresh coriander before serving with rice or naan bread.
Tuesday, March 02, 2010
Chicken in Tomato Sauce
Chicken in Tomato Sauce
Ingredients
4 chicken portions
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 red pepper
400 g tinned chopped tomatoes
1 tbsp basil
1 tbsp parsley
1 tbsp chives
1 green pepper
Method
1. Preheat oven to Gas 3, 160C, 325F.
2. Sauté chicken portions in 1 tablespoon of olive oil until browned. Remove with a slotted spoon and put in a casserole dish.
3. Heat remaining oil. Add onion and garlic, and cook for 3 minutes.
4. Add peppers and cook for a further 2 minutes. Add tinned tomatoes and herbs and simmer for 5 minutes.
5. Spoon sauce over the chicken and bake for 45 minutes.
Monday, February 22, 2010
Chicken Risotto
Chicken Risotto
Ingredients
1 1/4 lbs boneless skinless chicken breasts, cut into cubes
1/2 cup finely chopped onion
1/2 cup shredded carrot
1 garlic clove, minced
2 cups water
2 cups uncooked instant rice
2 tablespoons butter
1 (10 3/4 ounce) can condensed cream of chicken soup (the low fat one is ok)
1/2 cup grated parmesan cheese
Method
In a 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
Cover; cook on low heat setting for 6 to 7 hours (depending on brand of slow cooker).
Stir in rice and butter.
Increase heat setting to HIGH.
Cover; cook 5 minutes until rice is tender.
Stir in soup and cheese.
Cover; cook 10 - 15 minutes or until thoroughly heated.
Serve immediately.
Appx. 1 1/2 cups per serving for adults.
Thursday, February 11, 2010
Crockpot Cafe Chicken
CROCKPOT CAFE CHICKEN
Ingredients
4 lbs cut up chicken
1 onion chopped
2 (or more) cloves of garlic, chopped (not pressed)
1 green pepper chopped
1 medium ripe tomato, peeled & chopped (I omitted, didn't have)
1 cup dry white wine
Pinch of Cayenne pepper
Method
Combine all ingredients in slow-cooker.
Cover, set on low and cook for 6-8 hours.
Serve with crusty French bread. Serves 4-5.
Tuesday, February 02, 2010
Chinese Chicken and Mushrooms
Chinese Chicken & Mushrooms
Ingredients
1 tablespoon oil
4 Chicken Breasts
2 Onions
2 Tablespoon Cornflour
¼ pint chicken stock
1 lemon
2 tablespoon soy sauce
salt
pepper
12oz button mushrooms
Method
Heat 1 tbsp oil in pan and brown the 4 chicken breasts.
Transfer to Slow Cooker.
Chop up 2 onions and fry.
Stir in 2 tablespoons of cornflour and ad ¼ pint of chicken stock gradually...stirring all the time.
Add the juice of 1 lemon, 2 tablespoon of soy sauce, 1 teaspoon sugar, salt, pepper and 12oz of halved button mushrooms.
Bring to boil and cover chicken.
Cook on low for 8 hours, or high 3½ to 5 hours.
Friday, January 29, 2010
Chicken & Vegetable Curry
Chicken and Vegetable Curry
Ingredients
2 Chicken Breasts (Diced)
1 Celery Stick (Chopped)
1 Carrot (Peeled and Chopped)
1 Parsnip (Peeled and Chopped)
1 Small Onion (Diced)
Garlic Granules
100g Frozen Peas
1 Tablespoon Garam Masala
1 Teaspoon Tumeric
1 Teaspoon Chilli Powder
400ml Coconut Cream
125ml Water
Method
Brown Chicken and Onion in a pan.
Add all the ingredients to the slow cooker.
Cook for 8 hours on low. (4 on high)
Serve with Rice.
Subscribe to:
Posts (Atom)