4 chicken portions (breasts, legs or quarters, skins left on)
6 tbsp Parmesan cheese, finely grated
150ml (5 fl oz) chicken stock* (⅔ cup)
150ml (5 fl oz) single cream (table cream) (⅔ cup)
4 tomatoes, diced
*The sauce is enhanced by using a good stock. In Canada I can recommend ‘Better Than Bouillon’. It really makes a tasty stock and doesn’t contain a lot of additives. In the U.K. I would choose the organic range.
Preheat the oven to 200°C (400°F) (gas 6)
Mix the flour, seasoning and curry or chilli powder together and spread on a plate. Spread the Parmesan cheese on a second plate.
In a small roasting pan, melt 115g (4 oz) (½ cup, or 1 stick) of the butter in the oven. This will only take about 1 minute. Then remove.
Turn the chicken pieces in the butter, shaking them a little when lifting to remove any excess butter. Coat in the flour mixture and then the cheese. Reserve remaining flour.
Return the chicken to the pan in a singe layer, skin side down. Cover with foil, and bake for 20 minutes.
Remove the foil, turn the chicken and return to the oven for a further 5 minutes to crisp up.
Meanwhile melt the remaining 28g (1 oz) (2 tbsp) butter in a large frying pan/skillet. Add the tomatoes and cook over a medium heat. Shake the pan frequently to keep turning the tomatoes.
Take the chicken out of the pan and keep warm while making the sauce.
Mix the reserved flour into the buttery residue in the pan and stir well, scraping up any sticky bits from the bottom of the pan. Over a low heat, cook for 1 minute. Slowly blend in the chicken stock and then add the cream. Bring to the boil while continuing to stir and then simmer until the sauce has thickened as is smooth. This will only take a minute or two. Remove from the heat.
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. Place in a pan of salted water and bring to the boil. Simmer the potatoes until just tender, about 15 minutes.
Pat dry the chicken breasts and season.
Now divide the butter and oil between the two pans/skillets.
Place one over a medium heat and, once 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. Cook over a medium heat until the potatoes are golden and crisp on the outside, 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.
1 courgette/zucchini, halved lengthways then cut into 1cm (½ inch) slices
2 × 400g/28 fl oz cans chopped/diced tomatoes
20g fresh basil leaves, torn
1 tsp light muscovado/soft light brown sugar
salt and freshly ground black pepper
You will also need a large sauté pan with lid.
Preheat the grill/broiler for 10 minutes with the rack set closest to the heat.
Place the peppers on a baking tray/sheet, skin side up, and then grill/broil until the skins have blackened and blistered, 5–10 minutes.
Remove from the heat and, using tongs, place in a plastic food storage bag. Seal the bag and leave to become cool. (The steam that is released while in the bag helps to lift the skin away from the flesh.)
Meanwhile, season the chicken. Heat 1 tablespoon of oil in the pan. Add the chicken and, over a medium heat, brown on both sides, about 4 minutes. Transfer to a plate and keep warm.
Add the other tablespoon of oil to the pan, add the onions and gently cook until softened and coloured around the edges, 10 minutes.
Next, add the garlic and courgette/zucchini slices, cover the pan and cook for a further 4–5 minutes, until they have started to soften.
While the vegetables are cooking, peel off the skins of the peppers and cut the flesh into thin strips.
Finally, add the tomatoes, half the basil, sugar, and peppers to the pan and season. Bring the sauce to a simmer, then return the chicken breasts to the pan, pushing them down into the pan. Cover the pan and continue to simmer for 20 minutes, turning the chicken halfway through.
Serve with fettuccine and the remaining basil leaves scattered on top.
115g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing or one similar (⅓ cup)
1½ tsp runny/liquid honey
1 small orange, juice only
A green salad and crusty rolls
Preheat the barbecue or grill/broiler.
Slice each chicken fillet in half to make 2 thinner fillets.
Now stir together the garlic, tomato paste, olive oil, oregano, and seasoning and spread over both sides of the chicken.
Halve the peppers lengthways, deseed and then cut into thin strips.
Whisk together the dressing with the honey and orange juice, and stir through the salad.
Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.
After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.
Divide the peppers amongst 4 plates, top each with 2 pieces of chicken and serve with the salad and crusty rolls on the side.
Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)
The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.
3 large chicken breasts cut into strips, about 400g (14 oz)
1 tbsp fresh thyme leaves
2 tsp lemon juice
2 tbsp olive oil
1½ tbsp flour, seasoned
1 egg, beaten
2 tbsp olive oil
1½ cups fresh, fine white breadcrumbs (3 slices bread)
oil for frying (not olive oil)
For the sauce
140ml (5 fl oz) crème fraîche (⅔ cup)
1½ tsp Dijon or English mustard
1½ tsp whole-grain mustard
½ tsp horseradish sauce
Can be served with sautéd potatoes (see recipe below) and fine green beans
For the goujons
Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice and then add 4 teaspoons of the olive oil. Cover, refrigerate, and leave to marinade for at least 2 hours.
Now spread the seasoned flour on a plate or put in a plastic storage bag.
Lightly beat the egg in a shallow bowl and add 2 teaspoons of olive oil.
Spread the breadcrumbs over a second plate.
Now drain the chicken and pat dry.
Next toss the chicken strips in the seasoned flour, then dip them into the egg and finally roll in the breadcrumbs until well coated.
Place on a plate and chill for 15 minutes.
Heat a little oil in a large frying pan/skillet. You want just enough to prevent the chicken from sticking. Add the chicken and fry over a medium–low heat for 10 minutes, turning frequently, until crisp and golden all over.
Roll them on kitchen paper to absorb any oil before serving.
For the sauce
Just stir all the ingredients together until combined and serve separately for dipping.
Place potatoes in a pan with cold, salted water to cover. Bring to the boil and simmer for 7 minutes. Now drain and leave for a few minutes until they are cool enough to handle. Dice into 1 inch chunks.
Heat the oil in a large frying pan/skillet over a medium heat. Season potatoes and add to pan. Cook, turning frequently, until browned, crisp and cooked through, about 10–15 minutes.
Cut the chicken into strips and put in a glass or ceramic shallow dish.
Combine the lemon juice, oil, garlic, and herbs with 2 tablespoons of water and pour over the chicken. Cover and leave to marinade for 1 hour, turning halfway through.
Meanwhile prepare the croutons. Preheat the oven to 150°C (300°F) (gas 2)
Remove the crusts from the bread and tear into large chunks. Put in a bowl.
Now sprinkle over the olive oil, add the pepper and toss together.
Spread over a baking tray/sheet and bake in the oven for 15 minutes.
Once the chicken has marinated begin cooking the bacon. Cut each rasher into three, heat the oil in a frying pan/skillet and cook the bacon until it is crispy. Remove from the pan/skillet and drain on kitchen paper.
While the bacon is cooking, drain the chicken and pat dry. Once the bacon has been removed from the pan/skillet, pour off most of the fat and then add the chicken to the pan/skillet. Cook over a medium heat for 4–5 minutes, turning frequently, until golden and cooked through. Put to one side with the bacon.
Now prepare the lettuce. Pull the leaves apart and plunge into iced cold water for 15 minutes, then drain and pat dry.
Meanwhile prepare the dressing. Whisk together the mustard, vinegar, oil, and garlic until well combined. Then stir in the fromage frais and season.
Tear the lettuce leaves into bite size pieces and add to the serving bowl. Now add the chicken, bacon, half the parmesan flakes and pour over the dressing. Toss everything together. Add the croutons and toss again.
Sprinkle over the remaining parmesan and serve immediately.
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.
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.