Category: chicken

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Lemon Chicken

Lemon Chicken

Take four organic chicken thighs (now you could use chicken breast, but personally I feel that the thighs have more flavour). Remove the bone, but leave the skin on.

In a bowl add the boned chicken thighs, the zest and juice of two lemons (before adding the juice of the lemons, cut some slices as a garnish). Add some parsley, rosemary and black pepper. I also added onion and olive oil. You could use some garlic if you like.

Marinade the chicken for about an hour, longer if you like your chicken really lemony.

Heat a griddle pan (or you could use the barbecue) and cook the chicken, skin side down (this should lower the amount of fat as well as getting nice and crispy skin).

Once the skin side is golden brown, turn over and cook the flesh side until cooked.

Serve with salad or vegetables.

Lemon Chicken

I served mine with crushed new potatoes and coleslaw.

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Pan Roasted Chicken

One dish I seem to make much more on a regular basis is pan roasted chicken.

Pan Roasted Chicken

This is an easy and quicker dish than a simple roast chicken in many ways.

Start off with some chicken, either joint a whole chicken, or buy some thighs and legs (they have more flavour).

Place them in a pan with onions, pepper, pancetta, mushrooms, cubes of bread, herbs and a good dash of olive oil.

You can add other things as well such as sweet potato, parsnip, partially cooked potato, tomatoes, sausages and courgettes if you so wish.

Roast in a hot oven for about thirty to forty minutes.

The bread is a key as this will soak up the wonderful juices.

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Barbecued Chicken

Having written previously about my liking for Jack Daniels barbecue sauce, I have been experimenting with my own recipe for a barbecue sauce.

I take some balsamic vinegar, oil, honey, cajun spices, tomato puree (or even ketchup – which I have to thank Jamie Oliver for).

Barbecued Chicken

This I coat the chicken in and the roast in the oven.

When it’s a little warmer I intend to then finish it off over the hot coals of a barbecue.

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Chicken Curry

This is how I make a quick chicken curry.

In a hot pan add some sunflower oil, ghee would be better, but I never use it enough to justify buying it, so I use sunflower oil.

To the oil I had some cumin, coriander, ginger, tumeric and some chilli.

Cook the spices for a short while before adding diced chicken, chopped onions, red pepper and mushrooms.

Cook on a medium heat until the chicken is cooked.

Add some coconut milk and cook for another five to ten minutes.

Add some freshly chopped coriander and serve with rice or naan bread (or both).

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Chicken with Lentils and Vegetables

Here is a nice supper dish for these cold and wet March nights.

Chicken with Lentils and Vegetables

Roast some chicken thighs (or half a chicken or whatever cut you like) with some pancetta on top to baste and add flavour. I did roast the chicken on a bed of veg including carrot, onions, mushrooms and red pepper.

Roast some vegetables, I roasted sweet potato slices.

Serve with puy lentils, for these I softened in a frying pan, some finely chopped onion with pancetta. When the onion was nicely soft, I added some red wine and beef stock before simmering it down. Beef stock over chicken stock just because of the colour rather than flavour. I then reduced and reduced this.

When I was happy with the sauce I whisked in some butter (with a fork as it happens rather than a whisk) and then added a tin of Epicure Organic Puy Lentils. I needed to add a bit more stock at this point.

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Chicken with honey and coriander

This was a Chinese meal with some additional extras.

Chicken with honey and coriander

The chicken was roasted in the oven with mushrooms, onions and spring onions (scallions) with honey and coriander.

I served the chicken with home made egg fried rice, basically take some cooked rice and fry with chinese five spice, spring onions and beaten egg.

I also cooked a selection of mushrooms including shitake and oyster mushrooms.

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Teriyaki chicken wings.

Had a real nice dinner today , lots of different homemade salads, coleslaw, rice salad, cannelli bean salad and teriyaki chicken wings.

teriyaki chicken wings.

These are very simple to cook, marinade some chicken wings in a  teriyaki sauce and roast or grill in the oven for about twenty or thirty minutes.

I served mine with lime and chopped parsley (as I had run out of coriander).

Delicious.


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Chicken and Mushrooms with a Cream Sauce

Chicken and Mushrooms with a Cream Sauce

A very simple dish which is probably either best served with rice or gnocchi.

In a large frying pan, fry off some pancetta bacon and onions. Once these are cooked, remove from the pan, turn the heat up and fry off the mushrooms.

Now add a tub of  creme frache and some cooked chicken. Add the bacon and mushrooms. Freshly ground black pepper to season.

Serve.

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Southern Fried Chicken Strips

Take some skinless boneless organic chicken thighs, some supermarkets sell them like this, others you will need to skin and bone them. I prefer the thigh meat as it has a lot more flavour than the breast meat (and is cheaper).

Slice into strips.

Coat in flour.

Coat in beaten egg (free range and organic).

I did two different kinds of strips, one with seasoned flour and one with breadcrumbs.

To season my flour and breadcrumbs I usually use a mix of cajun spices.

Shallow fry for a minute or so, until brown.

Drain and put onto kitchen towel on a plate to drain any excess oil. Keep warm.

I served mine with spicy rice.

Quick and easy.

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Sunday Lunch

Yesterday I cooked a very nice Sunday lunch for the family.

Sunday Lunch

We have stuffed chicken thighs wrapped in pancetta. I served this with hassleback potatoes, steamed carrots, green beans and brocolli. We also had roasted parsnips, sweet potato and carrots, we also had Yorkshire puddings.

It went down very well and very tasty it was too.