Good recipes for chicken
Discussion
Jamie Oliver does a lovely recipe, I do it at work all the time.
Its called 'my old mans chicken'
The recipe book is at work so I will describe what I do.
Its a lot easier than it sounds and is yummy.
You need, breast fillet, puff patsry, mushrooms, onions, bacon, garlic, and an egg.
Take a breast fillet, slice the into the middle, as if to stuff it,
Fry some finely chopped mushrooms, bacon, onions, garlic and season. Put this mix in the centre of the chicken fillet, and make sure the breast fillet closes all around it,
Take a rolled out piece of pastry and slice pastry so that it is a long one inch strip, then wrap this round the stuffed chicken, the ends of the chicken wont be covered, but the centre will, which will stop the stuffing coming out.
Egg wash it. Stick in oven and temp around 180-200c for about 45-60 mins.
I'll do a search for it anyway, see if i can dig it out.
>> Edited by mxdi on Saturday 12th February 16:05
Its called 'my old mans chicken'
The recipe book is at work so I will describe what I do.
Its a lot easier than it sounds and is yummy.
You need, breast fillet, puff patsry, mushrooms, onions, bacon, garlic, and an egg.
Take a breast fillet, slice the into the middle, as if to stuff it,
Fry some finely chopped mushrooms, bacon, onions, garlic and season. Put this mix in the centre of the chicken fillet, and make sure the breast fillet closes all around it,
Take a rolled out piece of pastry and slice pastry so that it is a long one inch strip, then wrap this round the stuffed chicken, the ends of the chicken wont be covered, but the centre will, which will stop the stuffing coming out.
Egg wash it. Stick in oven and temp around 180-200c for about 45-60 mins.
I'll do a search for it anyway, see if i can dig it out.
>> Edited by mxdi on Saturday 12th February 16:05
Ingredients: chopped onion, crushed garlic, chopped mushrooms, white wine, pepper, bacon chopped in small stripes, cream and chicken breasts chopped in small pieces.
Preparation: put a bit of olive oil in a pan, add the onion, garlic and mushrooms, stir fry for five minutes until they start getting some colour, add a good splash of white wine. Let it cook till the wine disappears. Stir fry slightly the bacon before adding it to the pan, and then add it to the mixture. Add the chicken breast bits (also better if you stir fry on their own for five minutes in a nother pan), add the cream and cook till it seems to you that it is edible.
I don't think i've made much sense but hey, taste is nice. If not, the bbc food webpage has got quite a lot of good ideas.
good luck
Iria
Preparation: put a bit of olive oil in a pan, add the onion, garlic and mushrooms, stir fry for five minutes until they start getting some colour, add a good splash of white wine. Let it cook till the wine disappears. Stir fry slightly the bacon before adding it to the pan, and then add it to the mixture. Add the chicken breast bits (also better if you stir fry on their own for five minutes in a nother pan), add the cream and cook till it seems to you that it is edible.
I don't think i've made much sense but hey, taste is nice. If not, the bbc food webpage has got quite a lot of good ideas.
good luck
Iria
PARMA WRAPPED CHICKEN
Ingredients
4 Fat Chicken breasts, skin removed
100g soft cheese (Philly or Asdas own) with chives.
8 slices Parma ham
150 ml red wine
150 ml chicken stock
1 tbsp soft brown sugar
1 Using a sharp knife or angle grinder make a horizontal slit along
the length of each chicken breast to form a pocket (be careful not to
go right through as the cheese will ooze out in cooking.
2 spoon the cheese into the pocket of the chicken breasts
3 wrap 2 slices of parma ham around each breast (THE CHICKEN!!!) and
secure in place with butchers string.
4 poor wine and chicken stock into large frying pan and bring to the
boil. When it is just starting to boil add sugar and stir to dissolve.
5 place each breast into liquid, cover with a lid and leave to simmer
for 12-15 minutes (longer if your breasts are particularly large Narf
Narf). test the chicken by sticking a skewer in.
6 remove chicken from pan and leave in warm oven at 100f
7 Reheat sauce and boil till reduced and thickened, I find that adding
more brown sugar helps it to thicken.
8 When thickened it's time to build the dish, sling the meat on a
plate (removing string), slop on the sauce and serve with new potatoes
and green /french beans.
ENJOY!!!
Ingredients
4 Fat Chicken breasts, skin removed
100g soft cheese (Philly or Asdas own) with chives.
8 slices Parma ham
150 ml red wine
150 ml chicken stock
1 tbsp soft brown sugar
1 Using a sharp knife or angle grinder make a horizontal slit along
the length of each chicken breast to form a pocket (be careful not to
go right through as the cheese will ooze out in cooking.
2 spoon the cheese into the pocket of the chicken breasts
3 wrap 2 slices of parma ham around each breast (THE CHICKEN!!!) and
secure in place with butchers string.
4 poor wine and chicken stock into large frying pan and bring to the
boil. When it is just starting to boil add sugar and stir to dissolve.
5 place each breast into liquid, cover with a lid and leave to simmer
for 12-15 minutes (longer if your breasts are particularly large Narf
Narf). test the chicken by sticking a skewer in.
6 remove chicken from pan and leave in warm oven at 100f
7 Reheat sauce and boil till reduced and thickened, I find that adding
more brown sugar helps it to thicken.
8 When thickened it's time to build the dish, sling the meat on a
plate (removing string), slop on the sauce and serve with new potatoes
and green /french beans.
ENJOY!!!
parma wrapped chicken sounds nice. I can imagine serving it with risotto milanese.
relaly easy thing to do with chicken:
get some pesto (fresh is best, make it or buy it if you have to), get some creme fraiche or single cream. Boil some pasta, fry the chicken In little strips) till its golden (sometimes nice charred slightly if you have one of those griddle pans). Mix the pesto and cream/creme fraiche together, put it over the pasta (works well with fusilli I think, spaghetti is good too) and mix in the chicken.
easy.
relaly easy thing to do with chicken:
get some pesto (fresh is best, make it or buy it if you have to), get some creme fraiche or single cream. Boil some pasta, fry the chicken In little strips) till its golden (sometimes nice charred slightly if you have one of those griddle pans). Mix the pesto and cream/creme fraiche together, put it over the pasta (works well with fusilli I think, spaghetti is good too) and mix in the chicken.
easy.
This may look complicated, but its really simple and only takes 10 mins preparation - and it is absolutely gorgeous.
Chop some leeks up and stick them in a roasting tin, drizzle some olive oil over them and pop in the oven for 10 minutes.
Grab some chicken breasts, or thighs, with the skin on. Get a tub of philidelphia garlic and herb cream cheese and stuff a handful under the skin of each breast/thigh.
Stick them in the roasting tin with the leeks. Add a load of tomatoes chopped in half. Sprinkle chopped garlic on the tomatoes, and a pinch of sugar.
Add some sprigs of thyme.
Drizzle olive oil over the lot
You can do this preparation in advance and stick in the fridge.
When you're ready, stick the lot in the oven for 20-30 minutes.
I generally serve with rice, goes really well with the juices, which are delicious (all cheesy, herby and garlicy)
Really, really simple and really really good. Honest. I did this for 8 friends on New Years eve and it was so easy and went down really well.
Chop some leeks up and stick them in a roasting tin, drizzle some olive oil over them and pop in the oven for 10 minutes.
Grab some chicken breasts, or thighs, with the skin on. Get a tub of philidelphia garlic and herb cream cheese and stuff a handful under the skin of each breast/thigh.
Stick them in the roasting tin with the leeks. Add a load of tomatoes chopped in half. Sprinkle chopped garlic on the tomatoes, and a pinch of sugar.
Add some sprigs of thyme.
Drizzle olive oil over the lot
You can do this preparation in advance and stick in the fridge.
When you're ready, stick the lot in the oven for 20-30 minutes.
I generally serve with rice, goes really well with the juices, which are delicious (all cheesy, herby and garlicy)
Really, really simple and really really good. Honest. I did this for 8 friends on New Years eve and it was so easy and went down really well.
Mrs BlueCerbera said:
This may look complicated, but its really simple and only takes 10 mins preparation - and it is absolutely gorgeous.
Chop some leeks up and stick them in a roasting tin, drizzle some olive oil over them and pop in the oven for 10 minutes.
Grab some chicken breasts, or thighs, with the skin on. Get a tub of philidelphia garlic and herb cream cheese and stuff a handful under the skin of each breast/thigh.
Stick them in the roasting tin with the leeks. Add a load of tomatoes chopped in half. Sprinkle chopped garlic on the tomatoes, and a pinch of sugar.
Add some sprigs of thyme.
Drizzle olive oil over the lot
You can do this preparation in advance and stick in the fridge.
When you're ready, stick the lot in the oven for 20-30 minutes.
I generally serve with rice, goes really well with the juices, which are delicious (all cheesy, herby and garlicy)
Really, really simple and really really good. Honest. I did this for 8 friends on New Years eve and it was so easy and went down really well.
This sounds fantastic! My wife won't eat whole tomatoes, though. But I'm sure I can adapt the recipe... PH. Taste Matters!
Here's one I kind of made up and is easy and tasty!!
get 3 or 4 chicken breasts. Hammer them flat with a wine bottle or rolling pin.
Put them all next to each other on a piece of foil so you basically have one big flat bit of chicken.
cut up some (red) onion finely, some spinich, fresh basil and a couple of bits of garlic. Place them all in a line horizontally accross the chicken.
Also chuck on some cheese (motzarella is nice)
drizzle on lots of olive oil and balsamic vinegar.
Season
Now the tricky bit, you need to roll it up in the foil as though your rolling a masive cigarette!! where the chicken is the paper and everything else is the tobacco.
you should now have a parcel of rolled up chicken.
Stick it in the oven on about 150C for about an hour and a half.
Roast some veggies with it, the juices from the chicken will give them a nice flavour.
After it's cooked unwrap it and if you want drape some palma ham over it and put it back in the oven for 10mins to crisp it up a little.
Serve with anything but a tower of rice and some roasted veggies is pretty good.
There you go.......lush
get 3 or 4 chicken breasts. Hammer them flat with a wine bottle or rolling pin.
Put them all next to each other on a piece of foil so you basically have one big flat bit of chicken.
cut up some (red) onion finely, some spinich, fresh basil and a couple of bits of garlic. Place them all in a line horizontally accross the chicken.
Also chuck on some cheese (motzarella is nice)
drizzle on lots of olive oil and balsamic vinegar.
Season
Now the tricky bit, you need to roll it up in the foil as though your rolling a masive cigarette!! where the chicken is the paper and everything else is the tobacco.
you should now have a parcel of rolled up chicken.
Stick it in the oven on about 150C for about an hour and a half.
Roast some veggies with it, the juices from the chicken will give them a nice flavour.
After it's cooked unwrap it and if you want drape some palma ham over it and put it back in the oven for 10mins to crisp it up a little.
Serve with anything but a tower of rice and some roasted veggies is pretty good.
There you go.......lush
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