Chicken Hunter’s Style

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

 

Chicken Hunter’s Style – breasts of chicken are cooked with diced bacon and onions, sliced mushrooms and plum tomatoes in a seasoned tomato sauce.

 

Chicken Hunter's Style
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 4 chicken breasts, each cut into two
  • 3 rashers back bacon/side bacon, chopped
  • 1 onion, chopped
  • 115g (4 oz) mushrooms, sliced (1½ cups)
  • 1 garlic clove, crushed
  • 120ml (4 fl oz) white wine (½ cup)
  • 400g tin or ½ x 28 fl oz can whole tomatoes
  • 1 tbsp fresh parsley, chopped
  • salt and freshly ground black pepper
  • 1 tbsp fresh basil, torn

  • To serve
  • 285g (10 oz) peas (1¾ cups)
  • pasta, penné works well

  • You will also need a large sauté pan with lid and a medium-sized serving dish


  1. Method
  2. Warm the serving dish in the oven.

  3. 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.

  4. 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.

  5. Next stir in the wine and tomatoes, then return the chicken to the pan and sprinkle with the parsley and seasoning.

  6. Cover and gently simmer for 30 minutes, turning the chicken halfway through. Add the basil during the last 5 minutes of cooking.

  7. Remove the chicken to the warmed serving dish and pour over the sauce.

  8. Serve with pasta and peas.

Updated: July 8, 2018

Chicken Cacciatore

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 Cacciatore

 

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.

 

Chicken Cacciatore
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: About 35 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 4 chicken breasts, skinned
  • 1 onion, peeled and chopped
  • 225g (8 oz) mushrooms, sliced (3 cups)
  • 1 garlic clove, crushed
  • 2 x 400g tins or 1 x 28 oz can chopped tomatoes
  • 140ml (5 fl oz) chicken stock (⅔ cup)
  • 1 tbsp oregano, chopped
  • 1 bay leaf
  • salt and freshly ground black pepper
  • large handful rocket/arugula

  • To serve
  • crusty bread

  • You will also need a deep-sided sauté pan for this recipe.


  1. Method
  2. 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.

  3. 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.

  4. 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.

  5. Remove the bay leaf, then season well and stir through the rocket/arugula.

  6. Serve with the crusty bread to mop up the juices.

Updated: July 7, 2018

Luxury Fish Pie

Luxury Fish Pie

 

A buttery puff pastry makes this luxury fish pie a delicious alternative to a traditional potato topping. The salmon and prawns/shrimp are in a creamy sauce with sweetcorn and mushrooms.

 

Luxury Fish Pie
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Standing time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 450ml (15 fl oz) milk (2 cups)
  • 450g (1 lb) salmon, skinned
  • 170g (6 oz) tiger prawns/shrimp
  • 170g (6 oz) frozen sweetcorn (or canned) (1 cup)
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • 150ml (5 fl oz) white wine (⅔ cup)
  • 115g (4 oz) button mushrooms, halved (about 6)
  • salt and freshly ground black pepper
  • 2 tbsp fresh dill, chopped
  • 225g (8 oz) packet frozen puff pastry, thawed
  • 1 egg, beaten (for glaze)


  • You will also need a pie dish.


  1. Method
  2. Preheat the oven to 200°C (405°F) (gas 6)

  3. Pour the milk into a large pan. Cut the salmon into cubes and add with the prawns/shrimp to the pan. Bring to the boil. Then remove from the heat, cover, and leave for 5 minutes to cook the fish.

  4. Now drain the fish, reserving the liquor, and place in the base of the pie dish with the sweetcorn.

  5. Next, melt the butter in a clean pan. Add the flour and mix to form a paste. Cook over a low heat for 1 minute. Then gradually stir in the reserved liquor until smooth. Increase the heat, and stir the sauce until it is really thick, about 2 minutes. Now stir in the wine and add the mushrooms. Simmer for 3 minutes. Season to taste and add the dill.

  6. Pour sauce over the fish and mix in. Leave to cool slightly, about 10 minutes.

  7. Trim the pastry to fit the top of the pie dish. Dampen the rim of the dish with water and use the trimmings to cover the rim of the dish. Dampen the rim of pastry with water and lift the large piece of pastry over the top. Press down around the rim of the dish to seal the pastry and knock-back the edges. Make 2 holes in the top to allow steam to escape during cooking.

  8. Brush the top of the pastry with egg glaze. Place on a baking tray and bake in the centre of the oven for 25–30 minutes until the pastry is golden.

  9. Serve with green beans or carrots.

Updated: April 4, 2018

Chicken Marengo

Chicken Marengo

 

Chicken Marengo is a traditional French dish, apparently a favourite of Napoleon. My version cooks the chicken on a bed of vegetables in a rich sauce.

 

Chicken Marengo
Prepares: 4 servings
 
  • Preparation time: About 45 minutes
  • Cooking time: 1 hour

  • Ingredients
  • 4 chicken joints, skinned
  • 3–4 tbsp oil
  • 2 carrots, sliced
  • 1 stick celery, chopped
  • 1 onion, chopped
  • 55g (2 oz) streaky bacon/side bacon (2 rashers), chopped
  • 3 tbsp flour
  • 300ml (10 fl oz) good chicken stock (1¼ cups)
  • 1 x 400g tin or ½ x 28 fl oz can whole tomatoes
  • 2 tbsp sherry
  • salt and freshly ground black pepper
  • bouquet garni *
  • 115g (4 oz) mushrooms, sliced (1½ cups)
  • chopped parsley to garnish

  • * 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.


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. 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.

  4. 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.

  5. 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.

  6. Remove from the heat and add the tomatoes and sherry. Season and give it a good stir.

  7. 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.

  8. Garnish with parsley.

Updated: April 4, 2018

Paprika Pork

Paprika Pork

 

A delicious combination of spice, herbs and sweetness. Strips of pork tenderloin, cooked in a paprika and herb sauce, with red peppers and mushrooms. Just add a dollop of Greek yogurt and sprinkle with more paprika.

 

Paprika Pork
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 240ml (8 fl oz) milk (1 cup)
  • 180ml (6 fl oz) good chicken stock (¾ cup)
  • 2 tsp cornflour/cornstarch
  • 1 tbsp olive oil
  • 450g (1 lb) pork tenderloin/fillet, cut into strips
  • 1 garlic clove, crushed
  • 1½ tsp paprika
  • 1½ tsp fresh thyme, leaves only
  • 1 tsp ground coriander
  • ½ tsp runny/liquid honey
  • 1 tbsp tomato purée/paste
  • 1 red pepper, deseeded and cut into thin strips
  • 170g (6 oz) button mushrooms, quartered (about 9)
  • 4 tbsp natural Greek yogurt

  • To serve
  • rice and seasonal green vegetables

  • You will also need an ovenproof dish.


  1. Method
  2. Preheat oven to 180°C (350°F) (gas 4)

  3. In a medium-sized bowl, mix a little of the milk into the cornflour/cornstarch and then gradually stir in the rest of the milk and the chicken stock. Set to one side.

  4. Heat the oil in a frying pan/skillet, add the pork and brown over a medium heat, about 2–3 minutes., turning frequently. Add the garlic and sauté for a further 30 seconds.

  5. Stir in the milk and stock mixture. Then add the the paprika, thyme, coriander, honey, and tomato purée/paste. Give it a good stir and then bring to the boil.

  6. Transfer to an ovenproof dish, cover with foil, and cook in the oven for 1 hour.

  7. Now stir in the mushrooms and red pepper, cover again, and return to the oven for a further 15 minutes until tender.

  8. Serve on a bed of rice and garnish with the yogurt and a sprinkling of paprika.

  9. Accompany with seasonal green vegetables.

Updated: March

Chicken and Mixed Cheese Bake

Chicken and Mixed Cheese Bake

 

This chicken and mixed cheese bake is made with bite-sized pieces of chicken, strips of bacon and mushrooms, sautéed and then baked in a mixed cheese sauce with a grated Parmesan and breadcrumb topping. A very simple dish that tastes really good.

 

Chicken and Mixed Cheese Bake
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 115g (4 oz) streaky bacon/side bacon – 4 rashers
  • 1 tbsp olive oil
  • 4 chicken breasts, skinned
  • 115g (4 oz) button mushrooms (about 6)
  • 1 x 350g tub fresh three cheese sauce, OR
  • 1 x 410g jar four-cheese pasta sauce
  • 1 rounded tbsp fresh breadcrumbs
  • 1 rounded tbsp Parmesan cheese, grated
  • salt and freshly ground black pepper

  • To serve
  • tagliatelle

  • You will also need a large gratin dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Cut the bacon into thin strips. Then heat the oil in a frying pan/skillet and add the bacon. Cook over a medium heat until the bacon starts to crisp, about 5 minutes. Remove from the pan with a slotted spoon and set aside.

  4. Next, cut the chicken into bite-size pieces and put in the pan in a single layer. Brown all over, adding a little extra olive oil if needed. This may need to be done 2 batches. Remove from the pan and set aside with the bacon.

  5. Then put the mushrooms in the pan and sauté over a low heat for 2 minutes, turning occasionally.

  6. Finally, pour in the sauce and heat through.

  7. Return the chicken and bacon to the pan and stir to coat with the sauce. Season and transfer to a gratin dish.

  8. Mix together the breadcrumbs and Parmesan cheese and scatter over the chicken mixture.

  9. Bake near the top of the oven for 20 minutes until the breadcrumbs are golden and the sauce is bubbling.

  10. Serve with tagliatelle.

Updated: March 22, 2018

Spaghetti Bolognese

Spaghetti Bolognese

 

What can I say? Spaghetti Bolognese is a real family favourite. And quick and easy to prepare!

 

Spaghetti Bolognese
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • For the Bolognese
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 450g (1 lb) minced/ground beef
  • 2 tbsp tomato purée
  • 275ml (10 fl oz) beef stock (1¼ cups)
  • 400g tin chopped tomatoes (½ x 28 oz can diced tomatoes)
  • 1 tbsp Worcestershire sauce
  • 115g (4 oz) button mushrooms, sliced (1½ cups) (optional)

  • For the spaghetti
  • 225g (8 oz) spaghetti (filling the hole of a pasta server with spaghetti is a single portion)
  • 1 tsp salt
  • a little olive oil

  • To serve
  • Parmesan

  • Equipment
  • large frying pan/skillet or sauté pan
  • a large pan for the spaghetti


  1. Method
  2. Heat the oil in the pan and cook the onion over a low heat for 10 minutes until golden. Add the garlic and cook for a further minute.

  3. Increase the heat to medium, add the beef, and brown for about 5 minutes. Break up any clumps with a wooden spoon.

  4. Stir in the stock and tomato purée and bring to the boil.

  5. Add the tomatoes, Worcestershire sauce, mushrooms, if using, and season. Give it a good stir and then reduce the heat and simmer for 20 minutes, stirring occasionally.

  6. Meanwhile, bring a large pan of water to the boil. Add salt and dash of olive oil, then ease the spaghetti into the pan.

  7. Reduce the heat a little and cook the spaghetti for the length of time according to the directions on the packet. (Can recommend DeCecco brand.)

  8. Drain through a large colander, reserving 120ml (4 fl oz) (½ cup) of the cooking water and then return to the pan with the spaghetti. Add the sauce and toss well.

  9. Spoon into bowls and top with little slivers of Parmesan.

  10. Note
  11. A Caesar salad makes a good starter. And garlic bread to serve with the Spaghetti Bolognese.

 

Pork and Mushrooms in a Mustard Wine Sauce

Pork and Mushrooms in a Mustard Wine Sauce

 

A very tasty dish that takes just 20 minutes to cook. Pork steaks or tenderloin and sliced mushrooms are sautéed in olive oil and served in a creamy mustard and white wine sauce with thyme.

 

Pork and Mushrooms in a Mustard Wine Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 4 pork loin steaks, or a piece of pork tenderloin cut into 4
  • 225g (8 oz) mushrooms, rinsed, trimmed and thickly sliced (12 button mushrooms)
  • 2 tsp flour
  • 240ml (8 fl oz) dry white wine (1 cup)
  • 2 tsp fresh thyme leaves
  • 4 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • salt and ground black pepper
  • fresh chives (optional)

  • Suggested serving accompaniment
  • new or baby potatoes and a green salad, green beans, or spinach

  • Equipment
  • large frying pan/skillet


  1. Method
  2. Warm a plate in the oven.

  3. Then, place the frying pan/skillet over a medium heat and pour in the olive oil. When it is hot, add the butter. Once the butter has melted, add the pork to the pan. Brown the pork on both sides, about 5 minutes, then reduce the heat and cook for a further 5 minutes on each side. Transfer to the warmed plate and and return it to the oven.

  4. Toss the mushrooms in the pan to coat and cook until lightly browned, 2–3 minutes. Lift out with a slotted spoon and add to the pork.

  5. Blend the flour into the pan juices. Gradually stir in the wine until the sauce is smooth and then add the thyme leaves. Increase the heat and let it bubble until reduced by about two-thirds.

  6. Turn the heat down to low and stir in the crème fraîche and mustard to warm through. Do not let the mixture boil as it will make the mustard taste bitter. Season.

  7. Return the pork, mushrooms and any juices, to the pan and stir the sauce. Heat everything through very gently and then serve garnished with snipped chives, if liked.

Updated: October 4, 2017

Teriyaki Steak

Teriyaki Steak

 

Slices of steak are marinated in a teriyaki sauce and then sautéed with mushrooms and tomatoes. Serving on a bed of flavoured brown rice for a very tasty dish.

 

Teriyaki Steak
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 50 minutes

  • Ingredients
  • 575g (1lb 4 oz) sirloin or rump steak, fat removed
  • 4 tbsp medium-dry sherry
  • 6 tbsp soy sauce
  • 1 tbsp caster sugar/white sugar
  • 1 tbsp olive oil
  • 225g (8 oz) button mushrooms, sliced (3 cups)
  • 1 tsp cornflour/cornstarch

  • For the rice
  • 1 medium onion, peeled and chopped
  • 200g (7 oz) brown rice (1 cup)
  • 475 ml (15 fl oz) chicken stock (2 cups)
  • ½ tsp cumin seeds

  • To garnish
  • 2 medium tomatoes
  • parsley


  1. Method
  2. Pour the sherry and soy sauce into a large bowl. Add the sugar and stir until it has dissolved.

  3. Cut the steak into 1.25cm (½ inch) slices and add to the bowl. Turn the steak to coat, then cover the bowl, refrigerate, and leave to marinade for at least an hour.

  4. Remove the bowl from the fridge just before preparing the rice to enable the steak to come to room temperature.

  5. For the rice
  6. Put the onion, rice, stock and cumin seeds into a large pan and bring to the boil. Reduce the heat to low, cover, and cook for 35–40 minutes until the stock has been absorbed by the rice.

  7. When it is cooked, leave to rest for 10 minutes while cooking the steak and vegetables.

  8. For the steak
  9. First, cut the tomatoes in half and then each half into thirds.

  10. Drain the meat, reserving the marinade.

  11. Blend the cornflour/cornstarch into the marinade and set to one side.

  12. Heat the oil in a large frying pan/skillet over a medium heat. Add the steak and stir fry for 2–3 minutes, turning frequently, until lightly browned.

  13. Add the mushrooms and stir fry for a further minute.

  14. Add the tomatoes and stir in the reserved marinade. Bring to the boil, then reduce the heat and cook for 1 minute.

  15. To serve
  16. Divide the rice between four plates, spooning it around the edge of each plate to form a circle. Now divide the steak and vegetables into four portions placing each in the centre of the rice and spoon over any sauce remaining in the pan.

  17. Serve immediately, garnished with a little parsley.

 

Chicken Fricassee

Chicken Fricassee

 

A chicken fricassee where pieces of chicken are cooked in a creamy sauce with sliced carrots, chopped onions and sliced mushrooms, served garnished with bacon rolls and parsley.

 

Chicken Fricassee
Prepares: 4 servings
 
  • Preparation time: 45 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 4 chicken breasts, skinned
  • 1 onion, finely chopped
  • 2 carrots, finely sliced
  • 110g/4 oz mushrooms, sliced
  • bouquet garni*
  • salt and pepper
  • 50g/2 oz butter
  • 50g/2 oz flour
  • 4 rashers streaky bacon/side bacon, rinded and rolled
  • 1 egg yolk
  • 3 tbsp double cream/whipping cream
  • juice of ½ lemon (1½ tablespoons)
  • chopped fresh parsley to garnish

  • *In Canada these little bags of bouquet garni aren’t available so I make my own. Traditionally, thyme, parsley stalks and bay leaf are wrapped in a small piece of muslin and tied to make a sack.

  • To serve
  • Seasonal green vegetables


  1. Method
  2. Place the chicken, onion, carrots, mushrooms, bouquet garni and seasoning in a pan and cover with water. Bring slowly to the boil and then reduce the heat and simmer gently for 20 minutes.

  3. Remove from the heat, strain off the stock and reserve.

  4. Cut the chicken into cubes and set to one side.

  5. Preheat the grill/broiler to high.

  6. Over a medium heat melt the butter in a separate pan. Reduce the heat and add the flour, stirring to form a paste (a roux). Cook for 2 minutes and then remove from the heat. Measure off 600ml/20 fl oz/1 pint of the reserved stock and gradually stir it into the roux until smooth. Bring to the boil and continue to stir until the sauce thickens.

  7. Reduce the heat, add the chicken and vegetables and heat through, about 2 minutes.

  8. Meanwhile, grill/broil the bacon rolls until crisp on the outside.

  9. In a small bowl, blend the egg yolk and cream together. Stir a little of the sauce into the mixture and blend until smooth. Add the mixture to the sauce and stir through, being careful not to let the sauce boil. Then stir in the lemon juice.

  10. Serve the fricassee garnished with the bacon rolls and chopped parsley.