Here is a lovely dish to use up that leftover chicken or turkey. Chicken chunks are combined with cauliflower florets, baby spinach and penne in a flavoured cheese sauce which is topped with a crisp, cheesy, breadcrumb topping.
340g (12 oz) cooked chicken or turkey cut into small chunks (3 cups)
115g (4 oz) baby spinach leaves (4 cups)
2 tbsp sage, chopped
1 tsp thyme, stems removed
45g (1½ oz) fresh breadcrumbs (1 cup)
You will also need a 3 litre (12 cup) casserole dish, greased.
Preheat the oven to 190°C (375°F) (gas5)
Cook the pasta in a pan of boiling, salted water for 6 minutes.
Next, break the cauliflower into small florets and once the pasta has cooked for 6 minutes, add the florets to the pan. Bring the water back to the boil then cook for 2 minutes. Drain well.
Meanwhile, melt the butter in a medium pan. Add the onion and stir to coat with the butter, then cook gently for about 3 minutes until the onion begins to soften. Now stir in the flour and season. Next, gradually whisk in the stock until there is a smooth sauce. Then bring the stock to the boil, reduce the heat and continue to cook until the sauce thickens slightly, stirring constantly. Remove the pan from the heat and add three quarters of the cheese, stirring until it has melted.
In a large bowl combine the pasta mixture, meat, spinach, sage, thyme, and sauce. Pour into the casserole dish.
Now toss the breadcrumbs with the remaining cheese and sprinkle evenly over the top,
Bake in the oven for 25–30 minutes until the sauce is bubbling around the edge and the top is golden.
I have two recipes for chicken cacciatore. One I have already posted (see Chicken Cacciatore) and this one I call Chicken Hunter’s Style. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.
Chicken Hunter’s Style – breasts of chicken are cooked with diced bacon and onions, sliced mushrooms and plum tomatoes in a seasoned tomato sauce.
You will also need a large sauté pan with lid and a medium-sized serving dish
Warm the serving dish in the oven.
Now heat the oil in the pan over a medium heat, add the chicken and brown on both sides, about 5 minutes. Remove to a plate and set to one side.
Put the bacon in the pan and sauté for 1 minute, tossing frequently. Then add the onions and mushrooms, reduce the heat a little, and cook until the onions are soft and the mushrooms are golden, about 5 minutes. Stir through the garlic and cook for a further minute.
Next stir in the wine and tomatoes, then return the chicken to the pan and sprinkle with the parsley and seasoning.
Cover and gently simmer for 30 minutes, turning the chicken halfway through. Add the basil during the last 5 minutes of cooking.
Remove the chicken to the warmed serving dish and pour over the sauce.
I have two recipes for chicken cacciatore. One I have already posted (see Chicken Hunter’s Style) and this one is called Chicken Cacciatore. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.
Chicken is sautéed and then cooked with chopped onions, sliced mushrooms and chopped tomatoes in a seasoned sauce. Rocket/arugula is then stirred through before serving.
You will also need a deep-sided sauté pan for this recipe.
Heat half the oil and half the butter in the pan, and when the butter starts to foam, add the chicken. Over a medium heat brown the chicken on both sides, about 4 minutes, then remove and put to one side.
Next add the remaining oil and butter to the pan, and once the butter starts to foam, add the onions and mushrooms to the pan. Reduce the heat and gently cook for about 8 minutes, until the onions begin to soften and the mushrooms turn a golden colour. Add the garlic and cook for a further minute.
Stir in the tomatoes and chicken stock, then add the oregano and bay leaf. Now return the chicken to the pan. Bring the sauce to the boil, then reduce to a simmer and cook for 20 minutes, turning the chicken halfway through, until the chicken is cooked and the sauce has thickened.
Remove the bay leaf, then season well and stir through the rocket/arugula.
This chicken dish just takes 20 minutes to cook – one to choose when time is short. The chicken breasts, chunky potatoes and garlic are sautéed in olive oil and butter until crisp and then covered in a white wine sauce.
You will also need 2 large frying pans/skillets and a medium-sized serving dish.
Warm the serving dish in the oven.
Peel and cut the potatoes into small chunks. Bring a pan of salted water to the boil and simmer the potatoes until just tender, about 15 minutes.
Now divide the butter and oil between the two pans/skillets.
Next season the chicken breasts. Heat the oil and butter in one of the pans and, when the butter is foaming, add the chicken breasts and brown for 5 minutes, turning the chicken halfway through. Reduce the heat and continue to cook the chicken for about 15 minutes until it is cooked through, turning once.
Meanwhile, drain the potatoes when they are just tender and leave for a couple of minutes to dry out. Heat the oil and butter in the other pan and, once the butter is foaming, add the potatoes with the garlic. Turn to coat and continue to cook over a medium heat until the potatoes are golden and crisp, turning occasionally.
When the chicken is ready, transfer it to the warm serving dish and keep warm in the oven. Add the potatoes and garlic once they are ready.
Pour the chicken stock and wine into the pan the chicken was cooked in and let it bubble over a high heat until reduced by half. Stir occasionally and scrape all the crispy bits from the bottom of the pan.
Pour over the chicken, potatoes, and garlic and serve immediately garnished with the parsley.
Pour the pasta sauce into a large pan and add the cooked chicken. Gently simmer for 15 minutes to heat through.
Meanwhile, bring a large pan of salted water to the boil and add the pasta along with a little olive oil (this will avoid the pasta sticking together while cooking). Cook for the time as directed on the packet, then drain.
Heat the oil in a large sauté pan and add the sliced courgettes/zucchinis. Toss to coat with the oil and sauté for about 5 minutes over a medium heat, tossing frequently, until they are cooked through and beginning to colour.
Now add the drained pasta to the chicken and stir through. Then add the courgettes/zucchinis and stir to coat with the sauce.
Parmesan coated chicken breasts are baked in a tomato and basil sauce covered with mozzarella. They are served with tagliatelle tossed in chopped parsley and garlic butter and sautéed courgettes/zucchini.
2 courgettes/zucchini cut into 1.25cm (½ inch) slices
1 tbsp olive oil
You will also need an ovenproof dish large enough to take the four chicken breasts in a single layer
Preheat the oven to 200C/400°F/gas mark 6
For the parmigiana
Put the olive oil and garlic into a pan over a medium-low heat and, as soon as the oil starts to sizzle, stir in the tomatoes and tomato purée. Simmer gently for 10 minutes to thicken the sauce a little. Remove from the heat and add the shredded basil leaves. Season.
Meanwhile, measure the flour into a plastic bag and season. Then add half the grated Parmesan and shake to mix. Spread out onto a large plate.
Tip the egg into a shallow dish.
Dip the chicken pieces in the egg, shaking off any excess egg while lifting them from the dish. Then coat with the flour and cheese mixture.
Melt the butter in a large frying pan/skillet and add the chicken pieces to the pan. Cook over a medium heat for 3 minutes on each side until they are lightly golden in colour. Transfer to the ovenproof dish and pour the tomato sauce around the chicken.
Lay two slices of mozzarella on top of each chicken breast then sprinkle over the remaining Parmesan.
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and cook for a further 10 minutes until the cheese is lightly browned.
For the tagliatelle
Bring a large pan of salted water to the boil. Add the tagliatelle and cook for the length of time directed on the packet.
While it is cooking mix the butter with the garlic and chopped parsley.
Drain the tagliatelle, return to the pan with the parsley butter and toss together.
For the courgettes/zucchini
Heat the olive oil in a large frying pan/skillet over a medium heat. Add the the courgettes /zucchini and toss in the oil. Sauté for 3–5 minutes turning frequently until cooked through and beginning to colour.
Lift the chicken breasts from the pan onto four serving plates and spoon the tomato sauce around. Garnish the chicken with the basil sprigs.
Serve with the tagliatelle and courgettes/zucchini.
4 boneless chicken breasts, cut into 1.25cm (1 inch) cubes
2 garlic cloves, crushed
2 tbsp olive oil
675g (1½ lb) potatoes (about 5 medium), peeled and cut into large chunks
1 red pepper, diced
1 jar Tuscan-style olive and garlic pasta sauce (Classico)
150ml (5 fl oz) good chicken stock (⅔ cup)
340g (12 oz) fresh or frozen whole green beans/haricot beans, cut in half
2 tsp fresh basil leaves
You will also need a deep-sided sauté pan with lid.
First, add the potatoes to a pan of cold, salted water and bring to the boil. Parboil for 7 minutes then drain and leave until they are cool enough to handle. Dice into 1.25cm (1 inch) cubes and leave in a large bowl.
Now heat 1 tablespoon of oil in the sauté pan over a medium heat and add the chicken. Lightly brown on all sides, 4–5 minutes. Then remove from the pan and keep warm.
While the chicken is browning, add the diced pepper to the bowl of potato cubes and toss together with the remaining 1 tablespoon oil.
Once the chicken has been removed from the pan, add the garlic and sauté for 30 seconds.
Now tip the potatoes and pepper into the pan, and sauté for a further 5 minutes, stirring occasionally.
Next, return the chicken to the pan and add the pasta sauce, chicken stock, and green beans. Bring to the boil then reduce the heat, cover the pan, and simmer for 35 minutes, until the chicken is cooked through and the potatoes are tender, stirring occasionally. Add the basil leaves during the last 5 minutes of cooking.
225g (8 oz) fine, fresh white breadcrumbs (3½ cups)
a green salad
You will also need a greased baking tray.
Preheat the oven to 200°C (400°F) (gas 6).
Beat together the butter, garlic, parsley, and seasoning. Set aside.
Cut a slit along the thickest part of each chicken breast, 4cm (1½) inches long and 2cm (¾ inch) deep. Push one-quarter of the butter mixture into each pocket and secure with a cocktail stick.
Put the beaten egg in a shallow bowl and spread the flour and breadcrumbs over separate plates. Coat each breast in flour, tapping off any excess, then dip into the egg and coat in the breadcrumbs, pressing them down onto the chicken.
Lay the chicken pieces on the baking tray and bake for 20 minutes until the chicken is cooked through and the breadcrumbs are golden.
Remove the cocktail sticks and serve with a green salad.
Finely chop two thirds of the basil and mint and 2 lemon thyme sprigs, reserve the remaining third. Using a pestle and mortar, pound together the herbs, crushed garlic, and two tablespoons of the olive oil until a paste is formed. Or use a food processor. Put the chicken in a shallow dish and spread the herb mixture over the top of the chicken. Cover, refrigerate and leave for at least 30 minutes to marinate.
Preheat the oven to 200°C (400°F) (gas 6).
Put the peppers, courgettes/zucchini, and potatoes in a bowl. Season and pour over the remaining olive oil. Toss together until the vegetables are well coated. Then add the tomatoes.
Lay the chicken pieces in the centre of the roasting tin/pan in a singe layer and then spread the vegetables around the outside.
Roast for 40 minutes until the vegetables are tender and the chicken is cooked through.
To serve, squeeze over the lemon juice and scatter over the reserved herbs.
Tinned/canned plum tomatoes can be substituted for the fresh plum tomatoes, just add them to the pan during the last 15 minutes of cooking.
An individual chicken pie for each member of the family. Succulent chicken pieces cooked in creamy sauce with sweetcorn and peas, and a light pastry topping, is guaranteed to fill the hungriest tummies. And you can personalize them!
You will also need four 300ml (10 fl oz) ovenproof basins
Put the chicken in a pan with the carrot, onion, bay leaf, parsley stalks, and peppercorns. Cover with cold water and bring to just under the boil. Then reduce the heat and simmer for 15–20 minutes until the chicken is cooked through, skimming the surface regularly.
Meanwhile, sift the flour and salt into a large bowl. Rub in the butter and lard until the mixture resembles breadcrumbs. Sprinkle the water over the flour and use a palette knife to bring the flour and water together. When it starts to bind, remove from the bowl and then lightly knead by hand. Wrap in cling film/wrap and place in the fridge to rest for 20 minutes.
When the chicken has cooked, remove from the pan with a slotted spoon. Strain off and reserve 400ml (14 fl oz) (1¾ cups) of the poaching stock, discarding the rest along with the herbs and vegetables.
Preheat the oven to 200°C (400°F) (gas 6).
Melt the butter in a pan over a medium heat. Add the flour and mix to form a smooth paste. Reduce the heat to low and cook for 1 minute. Remove from the heat and gradually stir in the reserved stock until it is thoroughly blended and smooth. Then return to a medium heat and stir until it starts to thicken. Simmer for 3 minutes, stirring frequently. Now pour in the cream and simmer for a further 5 minutes, stirring frequently, until there is a smooth, thick sauce.
Strip the chicken meat off the bones, if joints were used. Cut the chicken meat into small chunks and stir into the sauce along with the peas, sweetcorn and parsley. Season well.
Now, roll out the pastry thinly. Using the top of one of the ovenproof basins as a guide, cut out four circles of pastry 2cm (¾ inch) larger than the diameter of the basin.
Divide the chicken mixture between the four dishes. Dampen the pastry edges with water and cover the tops of the basins, pressing the edges of the pastry against the rim of the basins. Brush the tops with beaten egg.
Any trimmings can be used to decorate the pies. A personal touch would be to put names on the top. Making the letters does take time but makes it special. Place any decorations on the pastry top and brush these with remaining beaten egg.
Place the four basins on a baking sheet and then pop in the oven for 30 minutes until the pastry is golden.
This cheesy chicken cobbler is a great way to use up any leftover chicken from a roast. Pieces of chicken are stirred into frozen mixed vegetables and cream of tomato soup, then topped with a cheesy cobbler. Just pop in the oven for a quick supper.
You will also need a 1 litre (1¾ pint) (4 cup) shallow ovenproof dish
Preheat the oven to 200°C (400°F) (gas 6).
Cut the chicken into bite-sized pieces. Then in a medium bowl, stir together the chicken, frozen vegetables, soup, and some seasoning. Spoon the mixture into the ovenproof dish and set aside.
Sift the flour, baking powder, and a pinch of salt into a large bowl. Add 40g (1½ oz) (⅜ cup) of the cheese and set aside.
In a separate bowl whisk together the milk, egg, and oil. Then pour onto the flour mixture. Using a palette knife, bring the two mixtures together until a dough is formed. It should come together in clumps. Add a little more milk if it seems too dry.
Turn the dough out onto a floured surface, lightly knead, and then pat into a rectangle, roughly 9cm x 15cm (3½ in x 6 in). Cut the rectangle into 8 equal squares and arrange the scones on top of the chicken mixture.
Brush each scone with a little milk and then sprinkle over the remaining cheese.
Bake in the oven for 20 minutes until the scones have risen and are golden, and the filling is bubbling around the edges.
* 3 sprigs of fresh parsley, 2 sprigs of fresh thyme and 1 bay leaf, tied together. Or the leaves only in dried form enclosed in a square of cheesecloth and tied. In the U.K. these are already prepared in a small sachet.
You will also need a casserole with lid.
Preheat the oven to 180°C (350°F) (gas 4)
Heat half the oil in a frying pan/skillet over a medium heat. Add the chicken pieces to the pan and sauté on both sides for about 5 minutes until they are golden brown. Transfer to the casserole.
Add the remaining oil to the pan, tip in the vegetables and bacon. Stir to coat in the oil and then sauté for about 5 minutes.
Reduce the heat and stir in the flour and cook for 2–3 minutes. Then gradually add the stock, stirring constantly. Bring to the boil and continue stirring until the sauce thickens.
Remove from the heat and add the tomatoes and sherry. Season and give it a good stir.
Finally, add the bouquet garni and sliced mushrooms to the casserole and then pour in the sauce. Cover and cook in the oven for 1 hour.