Category: chicken

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Chicken thighs with pork, sage & thyme stuffing

Sainsburys have recently released a new range, called Easy To Cook Autumn Meals.

We have tried a few and as you might expect some are better than others.

One we did like and have bought again, was the boneless chicken thighs with seasoned pork, sage & thyme stuffing.

Something that is relatively challenging to do yourself and takes a fair bit of time is to bone chicken thighs and stuff them. These already prepared saves a lot of time.

I roasted mine in the oven for 20-30 minutes with chopped onions, mushrooms, pepper and courgettes. I also added cubes of bread with ten minutes to go.

Once cooked, I let them rest for five minutes before slicing them and serving them.

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Chicken and Avocado Salad

In December 2009 I went to a conference in Auckland in New Zealand. I spent a couple of days after the conference exploring the area around Auckland. I had caught the ferry to Devonport and after climbing Mount Victoria went for some lunch.

I had this really nice salad of chicken and avocado.

The chicken was freshly grilled and served with the avocado, salad and a spicy dressing.

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Chicken with a Parmesan and Lemon Crust

Having got Chicken with a Parmesan and Lemon Crust as part of the £10 dine in offer from Marks and Spencers, I roasted it in the oven alongside some potatoes and steamed vegetables.

It was quite nice.

I am not sure how much of a deal those £10 deals are from Marks and Spencers, actually of course it is no deal really, just the price that they charge called a deal to tempt you in…

However I don’t buy them because it is a special offer I buy them because it’s a quick and easy way to get a meal without having to spend huge amounts of money.

Oh and the wine isn’t too bad either!

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Griddled Chicken

I took some chicken breast and between two sheets of cling film and flattened it with a rolling pin.

I then brushed the chicken with olive oil and seasoning.

This was then placed onto a hot griddle and cooked for a few minutes on each side.

Delicious.

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Chicken Roulade with Pork Stuffing

I have enjoyed many dishes from Marks and Spencer’s The Cook Menu range. The Chicken Roulade with pork, caramelised shallot and sage stuffing with herb butter was something that sounded very tasty.

The end result was in fact quite tasty.

However at five pounds I am less sure about the value for money.

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Lemon Pan Roasted Chicken

I do like to roast chicken portions in the oven with vegetables. In this recipe I also use lemons to impart a delicious citrus flavour to the chicken.

To make this dish, I took some chicken legs and thigh portions. These I slashed with  knife and then placed in a bowl with the juice, peel and the rest of two lemons. I added a splash of white wine. I then added small plum tomatoes, onion, mushrooms and basil.

This was then roasted in the oven for thirty minutes, or until the chicken was golden brown as in the top photograph.

Place the chicken on a plate and add the roasted vegetables.

You can also use the juice from the pan as a basis for a sauce if required.

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Griddled Chicken

There is something about grilled chicken that has me thinking about my childhood, summer and outdoor eating. As my oven doesn’t have a proper grill I have never managed to capture that grilled taste and freshness.

One tool in my kitchen I do have is a griddle and that I can use that in some way captures the essence of grilled chicken. Yes it is not a perfect replacement.

I took some chicken breast and between two sheets of cling film and flattened it with a rolling pin.

I then brushed the chicken with olive oil and seasoning.

This was then placed onto a hot griddle and cooked for a few minutes on each side.

Perfect.

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Chicken with Lentils

This is my simple and quick way of cooking a wonderful French peasant style dish of chicken, pork, sausage and lentils.

Place some chicken thighs and drumsticks in a roasting pan, add some chunks of pork belly. You could use a jointed chicken if you wanted. Drizzle with olive oil and place in a hot oven and roast for about 25-30 minutes.

Cook some large pork sausages in the oven, as these take less time, put them in a little later.

In a large pan, soften some pancetta, diced onions and peppers. Once soft, add a knob of butter and some flour, stir well. Now add herbs, wine and stock. Cook for about ten minutes.

In a hot frying pan, cook some chopped mushrooms.

Prepare the dish.

Take the cooked liquid, add the roast chicken and pork. Slice the sauages and add them and the mushrooms to the pan. I used tinned Puy Lentils, but you could use cooked lentils or a tin of another kind. Mix well and heat through.

Serve with crusty bread.