Category: chicken

Categories
beans chicken chorizo

roast chicken with creamy chorizo butter beans

roast chicken legs with creamy chorizo butter beans

I had a tremendous lunch at Cathy’s the other week, featuring a millionaire shortbread trifle and an unctuous confit chicken leg. The star of it for me though was a creamy chorizo and butter bean stew, a rich and textured dish spiked with tht lovely Spanish sausage. It’s one taken from Jason Atherton’s Gourmet Food for a Fiver book and it’s absolutely fantastic. I ran right home and did it myself later that week.

The only change I made was to roast the chicken instead of confit due to time constraints, no other reason. I urge you to try the beans though, they’re dynamite.

Roast chicken with creamy chorizo butter beans (serves 2):

2 chicken legs

1 head of garlic, halved

A few sprigs of thyme, leaves picked

Pinch of paprika

100g chorizo, diced

100ml chicken stock

100ml double cream

1 220g tin butter beans (I love Napolina ones)

  1. Pre-heat the oven to 180°C.
  2. Mix together half the thyme with the paprika and a generous dose of salt and pepper. Blend with a glug of olive oil and smear this paste all over the chicken legs. Pop the garlic halves in a baking tray and pop the chicken legs on top of the garlic. Bung in the oven for 45 minutes to an hour, until the juices run clear when poked with a skewer.
  3. When the chicken is about 15 minutes away from done, fry the chorizo in a pan until browned. Remove to one side and add the remaining thyme, cream and stock to the pan. Turn the heat up to get everything bubbling away. When the liquids have reduced by half, drain the butter beans and throw them in the pan, and the chorizo too.
  4. Simmer for 10 minutes and check for seasoning. Serve with wilted spinach.
Categories
chicken lime noodles peanut butter

chicken skewers, satay sauce and noodle salad

This recipe is adapted from one of Jamie’s 30-Minute Meals. If you’ve browsed around this blog in the last couple of months, you’ll have noticed that I’ve gone through quite a lot of them, and they’ve all been pretty fantastic. This is the first one that felt like a lot of fuss for okay results. I’m sure it could be simplified to a more straight-forward stir fry style recipe. I’ll be back with this one.

Chicken skewers, satay sauce and noodle salad (serves 2):

For the satay sauce:

½ a bunch of fresh coriander

A few slices of red chilli

1 clove garlic

3 tablespoons crunchy peanut butter

1 tablespoon tahini

Soy sauce

2cm ginger

Zest and juice of 1 lime

For the chicken:

2 chicken breasts, diced

Runny honey

For the noodles:

1 nest per person

50g unsalted cashews

½ red onion

½ bunch fresh coriander

Soy sauce

1 lime

1 teaspoon sesame oil

1 teaspoon fish suace

1 teaspoon honey

1 teaspoon sesame seeds

To serve:

More fresh coriander

2 little gem lettuces, shredded

  1. Get a grill on screaming hot. Whizz together all the satay sauce ingredients in a food processor. Taste and check – more lime? More soy?
  2. Skewer the chicken breasts and baste with half the satay sauce. Drizzle with olive oil and pop under the grill for 10 minutes on each side, or until golden and cooked through. When you stop to turn them over, drizzle over the honey.
  3. Put the noodles in a bowl, pour boiling water over and cover for 5 minutes. Bash the cashew nuts to pieces and add to a frying pan and heat gently – make sure they don’t burn.
  4. Peel the red onion and pulse with coriander. Mix with the soy, lime juice, sesame oil and fish sauce. Taste and check for seasoning. By this time the noodles are probably ready drain, wash them under cold water and toss with the red onion salad.
  5. Back to the cashews, adding honey and sesame seeds to coat. Once golden, tip into the bowl with noodles and combine well.
  6. Serve the skewers on top of the noodle salad with lettuce, more coriander and the remaining satay to dip.
Categories
chicken mustard potatoes

mustard chicken with potato dauphinoise

This recipe is taken from Jamie’s 30-Minute Meals. It’s a tale of two halves really; the chicken is brilliant, punchy mustard yet restrained creamy leeks. And the dauphinoise is… OK. And far too anchovy-y. Even as a fan I think these are too stinky. And the potatoes didn’t cook in time, so I’d much rather give it longer and do it right.

Mustard chicken with potato dauphinoise (serves 2):
For the dauphinoise:
1 red onion
500g Maris Piper potatoes
¼ nutmeg
2 cloves garlic
150ml tub single cream
2 anchovies
Parmesan
1 bay leaf
Fresh thyme
For the chicken:
A few sprigs of rosemary
2 chicken breasts
1 teaspoon English mustard
1 leek
2 cloves garlic
White wine
Splash of cream from the dauphinoise
1 teaspoon wholegrain mustard

  1. Preheat the oven to 220°C. Peel and halve the red onion. Leaving the skins on, slice the potatoes in the food processor along with the red onion. Tip into a sturdy roasting dish and grate over the nutmeg, crush in the garlic and pour in most of the cream. Add the anchovies and grate over a layer of parmesan. Add the bay and thyme and pour over 200ml boiling water. Give it a quick mix and cover with tin foil, then put on a medium hob.
  2. Put a frying pan on a medium heat. Spread the mustard on the chicken and pat over the rosemary Season, drizzle over olive oil and put in one side of the pan.
  3. Remove the tin foil from the potatoes and transfer it to the oven until it is golden brown and bubbling (about 15 minutes).
  4. Trim the leeks and finely slice. Add to the other side of the chicken’s pan. After a couple of minutes frying crush the garlic into the leeks and stir about. The chicken probably needs flipping at this point, so after that add a few splashes of white wine. When the chicken is cooked through remove to a board to rest for a minute. Add the remaining cream to the leeks and stir in the mustard. Season to taste and serve with the chicken.
Categories
cherries chicken mascarpone mushroom pie

30 minute chicken pie, smashed carrots and mascarpone cherries

At the risk of sounding like a raging sycophant, I haven’t yet come across a Jamie 30 Minute Meal that isn’t a) extremely doable in the time, and b) darn tasty to boot. But they just are!

This chicken pie is no exception. A rich and tasty pie that ticks all the “chicken pie please” boxes. There’s supposed to be peas & lettuce simmered in stock with this too, but the carrots were enough for me.

Dessert was a rapid and shameless quick switcheroo from a different 30 minute meal, but just what I fancied. Thick, creamy and sweet too.

30 minute chicken pie, smashed carrots and mascarpone cherries (serves 2):

For the pie:

2 skinless chicken breasts, sliced into 1 cm pieces

1 red onion, peeled

7 – 8 chestnut mushrooms

1 tablespoon flour

1 teaspoon English mustard

1 tablespoon creme fraiche

200ml chicken stock

A few sprigs of thyme, leaves picked

½ nutmeg

1 sheet of pre-rolled puff pastry

1 egg

For the smash:

4 – 5 carrots

Handful of parsley, roughly chopped

For the mascarpone cherries:

½ tin cherries

150g tub mascarpone

A little milk

1 heaped teaspoon icing sugar

Some shortbread biscuits

  1. Get the oven on 200°C, the kettle full and boiling, a big frying pan on a low heat, a large lidded saucepan on a low heat and chuck the thick slicer disc in the food processor.
  2. Add a little oil and butter to the frying pan, add the chicken and fry for a couple of minutes. Throw the mushrooms and onion into the food processor, slice and add to the pan. Stir in the flour, work it around the pan then add the mustard, creme fraiche, stock, thyme and nutmeg. Leave to simmer.
  3. Slice the carrots in the food processor and add to the saucepan. Cover with water from the kettle and bring up the heat – simmer for 15 minutes until tender.
  4. Check the chicken mix for seasoning, then tip into a baking dish. Cover with a sheet of puff pastry and slice liberally with a knife, then brush over the beaten egg. Pop in the oven for 15 minutes or until golden and puffed up.
  5. For the dessert, crumble some biscuits in the bottom of a serving bowl. Mix the mascarpone with some milk to slacken to a creamy paste, then stir in the sugar. Plop this on top of the biscuit and dot with cherries, tipping on a little of the tin juice with it. Put to one side until dinner’s done.
  6. Back at the carrots, if they’re tender drain, season, add a splash of oil and seasoning, then stir through the parsley. Get the pie out of the oven and start eating!
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