Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

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Chicken sweetcorn and tarragon chowder



For lunch on a blustery autumnal day this is the perfect soup, warming, comforting and frugal. I love chowder recipes as even though the resultant soup is creamy and rich there is actually no cream in the recipe.

The double addition of potatoes are the secret to a great rib sticking chowder and this recipe came about as I had some tinned sweetcorn and cooked chicken left in the fridge.I had recently cooked a whole chicken in the slow cooker so I also had a small quantity of rich chicken stock as well.

Easy to throw together so why not have a go at making this lovely soup....

What you need

  • 1 large white potato - peeled and diced. Retain 1/3 for later
  • 1 large white onion - peeled and finely diced. Retain 1/3 for later
  • chicken stock 
  • Milk or water
  • Tarragon - fresh a few leaves, finely chopped
  • 1/2 tin of sweetcorn, drained, you could use fresh or frozen also
  • Cooked chicken - shredded
  • Salt and Pepper
  • A little oil or butter
What you do 
  • Heat a little oil in a large sauce pan and gently saute the 2/3rd's onion and potatoes until softened slightly
  • Add chicken stock and milk or water to the pan until the is about 1/3 rd full of liquid, simmer until the vegetables are tender and the potatoes break up easily.
  • Cool slightly then blend with a stick blender until you have a smooth liquid, you can add more liquid if necessary if the soup is very thick.
  • Add the retained onions and potatoes to the pan and bring back to simmer and cook until the potato chunks are tender, add the drained sweetcorn, shredded chicken and tarragon to the pan, simmer for a couple of minutes to warm the chicken through.
  • Taste for seasoning, adding salt and pepper to taste
  • Serve with warm crusty bread or traditional New England style with saltine crackers.

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Gluten free chicken goujons - quick and easy recipe


For the last couple of weeks its be pretty warm in these parts (well for Lancashire anyway) and I wanted a dish that could be served both hot or cold depending on the weather. This is an easy dish and is great finger food served with dips and sauces or on a more formal basis with vegetables or salad. I would image it would be popular with kiddies too as it very similar to chicken nuggets, except a lot more healthy as its gluten free and not cooked in oil, another added benefit is that a meal can be on the table quickly and ideal for eating outside in the garden whilst the lovely weather lasts.

What you need
  • Chicken breast - per portion ( I used 2)
  • Lemon juice - freshly squeezed ideally
  • Extra virgin olive oil
  • Polenta -fine grain
  • Freshly grated parmesan cheese
  • Salt and freshly ground pepper
What you do
  • Pre heat your oven to 200c
  • Locate a suitable oven tray or pan, I used my Pampered chef stoneware tray and it worked a treat
  • Slice the chicken breast fillets into finger thick strips
  • Place in bowl and season well with salt and pepper, toss in the lemon juice and a slug of olive oil
  • Ensure they are coated well
  • On a plate pour out a good layer of polenta and grate over a good quantity of parmesan cheese, mix together.
  • Coat each strip well with the polenta and parmesan mixture, pressing in the coating.
  • Place on a baking tray and bake for 15 -20 minutes, until golden and cooked through. This will all depend on the thickness of your strips
  • Serve hot or cold with salad, dips and sauces or with oven baked "chips"
The featured salad is avocado, mizuna and rocket tossed in a lemon juice and olive oil dressing. This dish would be great served cold al fresco with a selection of dips as part of a picnic feast.

Four Seasons Food is being hosted this month at Eat your Veg with the theme "Al Fresco"  , its hosted in rotation with Delicieux 
                                                         


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Chicken and vegetable pot pie - Gluten free


One of the things that you miss when you go gluten free is pastry, all types, but more especially the comforting dish that is the pie. Gluten free pastry can be very disappointing, its often hard and has little or no flavour, so I was pleased to discover a promising gluten free recipe on the BBC good food website, I decided I would combine this with a traditional creamy chicken and vegetable filling for my first foray into gluten free pastry.

Reader, I am pleased to report that the resultant pie was absolutely delicious and I would definitely make the pastry again, it was sort of a shortcrust meets suet crust type of pie crust, very savoury and very very moreish. Frankly if I didn't know it was gluten free you really couldn't tell, so this would be a great recipe for a family meal.

What you need
  • 175g gluten free flour
  • 85g coarsely grated chilled butter
  • 50g grated mature cheddar cheese
  • 1 tsp coarse mustard
  • 3 tbsp cold water to bind
The pie filling
  • Cooked shredded chicken
  • Onion - finely sliced
  • Couple of carrots - peeled and chopped into small cubes
  • Frozen peas
  • Mushrooms - 4 or 5 finely chopped
  • Chicken stock 
  • Slaked cornflour to thicken
  • Fresh herbs
  • Salt and pepper
  • Double cream or creme fraiche
  • Butter or oil
What you do
  • To make the pastry mix together all the pastry ingredients except the water with a fork, add the water and combine to make a dough
  • Once formed into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.
  • Meanwhile make your pie filling, Cook off in a tiny amount of oil or butter the onion until starting to softenened, now add the rest of the vegetables and cook for a few minutes until again softenening, now add the chicken and the herbs, followed by enough chicken stock just to cover the mixture in the pan.
  • Simmer until the vegetables are tender, add the herbs and slaked cornflour to thicken the sauce. Add a dollop of creme fraiche and taste for seasoning.
  • Allow to cool and place in pie dish.

  • Once cool, we are ready to top with the pastry. Roll out the pastry between two pieces of clingfilm until you have a piece of pastry large enough to cover your pie dish , remove the top piece of cling film and flip the pastry piece on top of the pie dish. Remove the other piece of cling film and make a couple of holes in the pastry top.
  • Brush the pastry with a little milk or beaten egg. 

  • Bake for 30 - 35 minutes at 180c until golden.





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Teryaki Chicken


Chicken Teryaki is a staple dish in the LF household, I think mainly due to the fact that its an easy dish to whip up after a busy day at work, it also tastes amazing and the only thing that you need to think about is ensuring that I have got the chicken breasts out of the freezer to thaw before I go to work. I love to serve this with egg and pea fried rice which is great as it uses frozen peas and is made with all storecupboard ingredients. I always have fresh ginger in the vegetable rack so I can make terayaki when ever the mood takes me, it lasts very well if kept in a cool dark place.

Terayaki is a Japanese method of cooking which creates a glaze of soya sauce (or if you are gluten free Tamari works fine), apparently the tera part means shiny and the yaki is the cooking method. The glaze here is from soya sauce, mirin and some brown sugar. I am sure the dish would work well with prawns or salmon also.

What you need
  • 2 large skinless chicken breasts - chopped into bite sized chunks
  • About 50g brown sugar
  • 80ml mirin (rice wine)
  • 60ml soya sauce or tamari (check thats is Gluten free)
  • Salt and pepper
  • Small piece of fresh ginger, peeled and finely grated -about a thumb sized piece
  • 1 medium red onion or 6 spring onions - peeled and chopped finely (I have used welsh onions too)
  • 1 clove of garlic - peeled and finely chopped
  • 1 tbsp seasame seeds - toasted
  • Seasame oil or wok oil
What you do
  • Firstly ensure you have all your ingredients ready to hand, prepared and ready to go as this is a really quick dish
  • Start by heating the oil in the wok / frying pan
  • In a bowl mix the brown sugar, soya sauce and mirin to make a sauce
  • Fry off the chicken pieces , sprinkled with a little salt and pepper until golden
  • Now add the ginger and garlic to the pan and cook for a minute or so
  • Add the sauce mixture to the pan and cook for about 5 minutes as the sauce starts to reduce and thicken and become glossy.
  • Add the onions to the pan and cook until they have wilted.
  • The chicken should now be cooked, remove from the hob and sprinkle with the toasted sesame seeds
  • Serve with fried rice immediately




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Chicken chow mien

As you have probably gathered by now, I am not a fan of takeaways and ready made sauces preferring to make my own. Not only do they taste much better, they are less expensive and you are in control of the ingredients. As a child I enjoyed the occasional takeaway and one of my Dad's favoured dishes was a chicken chow mien along side a char sui pork.


In adulthood I started making chicken chow mien as a quick and easy supper dish that could be quickly whipped up on return from work, the vegetable ingredients are infinitely variable depending on whats in season (or more likely whats in the fridge!), as long as you have some source of protein and some noodles you have the basis of a chow mien.

Its also recipe that is easily converted to gluten free buy substituting rice noodles and tamari for the egg noodles and soya sauce. Its extra tasty served with prawn crackers or kurups if you are wanting more of a Chinese banquet. This recipe can be on the table well within 30 minutes so is very family friendly too and is a fun dish as it features noodles which are normally popular with youngsters.

The recipe also uses five spice, typically a blend of star anise, cloves, cinnamon,sichuan pepper and fennel, but some have ginger, turmeric or nutmeg in the blend. I adore the fragrance of five spice I think its the star anise that makes it so special , but may be its the blend of yin and yang or the balance of sweet, salty, bitter, sour and pungent all in one mix.



What you need
  • Chicken ( or prawn or tofu or quorn), cut into bite sized pieces
  • Cornflour - about 1 tbsp
  • Five spice - about 1 tbsp
  • Wok oil / Sesame seed oil
  • Vegetables to stir fry (I used welsh onion, red pepper, mange tout peas, courgettes, mushrooms) - chopped ready
  • Soya Sauce (or Tamari if you need gluten free)
  • Noodles ( use rice noodles if you want gluten free)
What you do
  • Firstly have all your ingredients to hand
  • Tosh the chopped chicken in the cornflour and half the Chinese five spice
  • Put the noodles on to boil as per the instructions on the pack (normally between 3-7 minutes)
  • Heat your wok or large frying pan containing the wok oil until very hot, add the marinated chicken and fry quickly until starting to colour golden
  • Add the vegetables, the rest of the five spice and stir fry until everything is cooked
  • Season with soya sauce
  • Switch of the heat and add the drained noodles to pan, mix thoroughly
  • Serve immediately on warmed plates sprinkling with more soya sauce if you like.
My lovely cakey foodie friend Clare over at Good Egg Foodie has just launched a new blogger campaign "Spice Up your life" for cooking with spices. As our recipe is using Chinese five spice it should definitely spice up your life.

                                               SPICE UP YOUR LIFE RECIPE LINK UP

I am also linking up to Fab Fast Food March family foodies challenge , for recipes that are family friendly and on the table in under 30 minutes over on Bangers and Mash and Eat Your Veg

                                                 



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Rosemary, lemon and garlic roast chicken thighs with baby roasties

I love dishes like this where everything cooks in the same pan concentrating the flavours and minimising the washing up. Chicken thighs are an economic cut of meat to get hold of and in my humble opinion also a cut of chicken which has the most flavour, ideally try to purchase free range if you can the taste will be better and the chickens will thank you.


I plundered the herb garden for an ample handful of rosemary which is one of my favourite herbs, so reliable, versatile and it smells amazing too. Rosemary is also this months theme for Cooking with Herbs, one of my favourite blogger challenges hosted over on Lavender and Lovage by Karen if you fancy joining in. The lemony inspiration came from the fruit bowl and preserved lemons. So lets pull together a great easy supper dish which satisfies that mid week crazing for a roast.

What you need
  • Large roasting dish (works best if you use metal)
  • Chicken thighs (skin on, bones in)
  • Lemon - sliced (about thickness of a pound coin)
  • Whole head of garlic - sliced across the middle
  • Large bunch of rosemary
  • Baby potatoes - skin on, slice in half if large
  • Olive oil
  • Sea Salt and Pepper
What you do
  • Pre heat the oven to 200c
  • Place all ingredients in roasting pan, nestling the garlic and lemon around the chicken and potatoes
  • Break the bunch of rosemary into small sprigs and sprinkle on to the dish
  • Drizzle with olive oil and sea salt and freshly ground pepper, toss slightly.
  • Place in the oven for 45 minutes until golden and the chicken is cooked through
  • Serve with rocket salad dressed with balsamic vinegar or blackberry vinegar.


                                           Cooking with Herbs

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Hunters Chicken

This is a quick and easy recipe that can be on the table in about 40 minutes from getting home from work. Utilising store cupboard ingredients its a recipe that can pep up boring chicken breasts into a tasty evening meal, economy wise its pretty good too as it can also be used for emptying the fridge of the last couple of rashers of bacon and that small square of cheese languishing in the back of the fridge.




We always serve this with a rocket salad and if you have hungry bellies to fill a jacket potato would be good too.

What you need
  • 2 skinless chicken breasts
  • 6 rashers of smoked streaky bacon
  • Cheddar cheese - grated
BBQ sauce
  • Tomato sauce (homemade in my case)- about 1/2 cup
  • Vinegar ( I used homemade blackberry vinegar) - about 1/4 cup
  • splash of worcestershire sauce
  • 1 tsp mustard
  • 1 tbsp brown sugar
  • Salt and pepper
  • 1 tsp smoked paprika
Pre heat oven to 180c
  • Wrap the chicken breasts with the bacon and place on your baking tray
  • Sprinkle with grated cheese and pop in the pre heated oven for 15 minutes
  • Whilst this is baking mix all the sauce ingredients together until you have a smooth sauce
  • After the 15 minutes have passed, spoon the sauce over the chicken and bake for a further 20 minutes
  • Serve with salad and spoon over the excess sauce



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Slow Cooker Chicken and Mushroom Hotpot

At this time of year all you want to eat is comfort food, warm cosy bakes, stews, casseroles and the like. The sort of dishes that create a warm pleasantly scented fug in your kitchen, dishes that thrive on neglect, not in the flavour stakes but in the cooking,quietly simmering in the background to slowly create multi layered dishes of delight.





Chicken is a popular meat which doesn't really need the slow cooker treatment as it cooks pretty fast but sometimes you just need the convenience of being able to put all your ingredients in the cooker and leave it to get on with cooking whilst you get on with your life. Yesterday was one of those days, wild wet weather and lots going on, so I popped this dish on around lunchtime so that it would be ready for supper.

Christened a hotpot as it bears a passing resemblance to that old faithful Lancashire Hotpot.

What you need



  • 2 Chicken breast fillets, chopped in to bite sized chunks
  • 6 -8 button mushrooms, sliced
  • 5 small onions (pickling size or shallots)
  • 1 stick of celery - chopped
  • 1 large carrot - peeled and chopped
  • About 400ml Chicken stock 
  • Fresh thyme 
  • Couple of bayleaves
  • Splash of Worcestershire sauce
  • 1 heaped tsp grain mustard
  • 1 tbsp cornflour - slaked with a little water
  • Salt and pepper
  • 4 large potatoes - peeled and sliced thinly
  • Olive oil
What you do
  • Preheat your slow cooker, whilst you fry off the chicken pieces in a little olive oil in a frying pan
  • Once they are lovely and golden , add all the vegetables except the potatoes to the pan and cook for a few minutes, to soften slightly.
  • Now add the stock, mustard, herbs, Worcestershire sauce to the pan, give it a good stir and let simmer for about 3 minutes, then add the slaked cornflour. This will thicken the sauce.
  • In the slow cooker layer the potato slices with the chicken and vegetable mixture, topping off with potatoes. Add a little boiling water if the dish looks dry.
  • Cook on high for at least 4 hours until the potatoes are cooked and the chicken is tender. Season and serve on its own or with your choice of green vegetables.

This post and recipe was created in association with Schwartz  for which I have been compensated. This recipe is my original work.

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Baked chicken with tomatoes and olives for Nigel Slater Dish of the Month

As my contribution to "Recipe of the month" challenge hosted by Janice who blogs over at Farmersgirl and Sue who blog over at a little bit of heaven on a plate, I have chosen a recipe from Nigel Slaters kitchen diaries II.


The recipe is on page 322 and is recipe from August in the book, I fortunately managed to get hold of some English tomatoes to make the recipe with and I always have chicken thighs in the freezer I thought I'd give it a try. I pretty much followed the recipe to the letter except I didn't have any green tomatoes as you can see from the photographs the recipe turned out well enough but was a little too moist for my taste, so if I made it again I would roast longer to burn off some of the meat juices.

Nigel recommends you serve the dish with bread, rice or couscous to soak up the juices.

As stated above I'm taking part in "Dish of the month" hosted this month by Sue who blogs at "A little bit of heaven on a plate"


                                                 

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Slow cooker creamy chicken curry


Firstly apologies for not the most wonderful of photographs, its a quick snap taken before demolishing this dish and I was very hungry. I love my slow cooker but up until recently I hadn't made a curry in it, its so nice to return home from work with supper ready and just needing some rice to accompany it.

I used some of the last of the courgettes from the garden and also some other waifs and strays from the fridge too, along with some trusty chicken thighs and a tin of coconut milk.

What you need
  • A Slow cooker
  • Chicken thighs - chopped into bitesize chinks
  • Onion - finely chopped
  • Curry powder
  • Mango chutney / bengali pineapple chutney
  • Courgettes - cut into quarter slices
  • Red pepper - cur into little chunks
  • Handful of frozen peas
  • Tin of coconut milk
  • Strong chicken stock
  • Salt and pepper
What you do
  • Preheat your slow cooker
  • Fry off the onion,pepper, courgettes and chicken 
  • Place in slow cooker
  • Add the curry powder, chutney, coconut milk and a little chicken stock
  • Cook on slow for approx 6 -8 hours until the chicken is tender
  • For the last 40 minutes of cooking add the frozen peas, turn slow cooker to high
  • Serve with basmati recipe and poppadoms.

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Crispy chicken thighs, roasted tomatoes and crushed new potatoes































Looking for a one pot dish that is satisfying and so so good, try this one ! we love this dish, great for entertaining or a family meal and so very easy. Its fabulous served along side a rocket salad (which is always good as we have a permanent glut when its in season in the garden) and a nice glass of a crisp Italian white wine. 

The dish uses one of the most under rated cuts from the chicken, the thigh. In casseroles, curries, roasts etc I don't think you can beat this cut plus its economical too, if you are squeamish about bones you can even buy them ready bone , personally I don't have a problem with removing the bones its pretty easy plus de boned are more expensive to buy , so I use the saving to buy free range meat instead.

What you need
  • Chicken thighs, skin on, deboned, cut in to finger sized strips
  • Tomatoes -fresh, cherry, baby plum, etc
  • Baby new potatoes - skins on, cooked until tender
  • Olive oil
  • Red wine vinegar (or a fruit vinegar)
  • Garlic - couple of cloves, peeled
  • Sea salt
  • Freshly ground pepper
  • Fresh Oregano
  • You will also need a flameproof casserole dish
  • Pestle and mortar

What you do
  • Pre heat the oven to 180c
  • Heat the flameproof casserole dish and add a little olive oil
  • Fry the chicken thigh strips in batches  skin side down initially and then turn until golden brown, remove to a plate whilst you cook  the others. Switch the heat off under the pan.
  • Once this is done then add them back to the pan , along with the tomatoes, now add the baby new potatoes crushing them with your thumb.Ensure everything is nice and snug in the pan.
  • In the pestle and mortar heavily bruise the garlic and most of the oregano reserving a few spring to garnish. Now add a good slug of olive oil about 2 tbsp and 1tbsp red wine vinegar, mix and season.
  • Now drizzle this all over the chicken, potatoes and tomatoes, then place in the oven and bake uncovered for approximately an hour until all crisp and golden.
  • Serve immediately with green salad and some great bread.









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