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Cover: Charlie's Chicken

Recipes with chicken recipes

24Jul 12

Chicken Marinated in Herbs and Garlic with Roasted Red Peppers

Chicken with herbs and roasted red peppersHere is a simple recipe bursting with flavour.  Chicken marinated in herbs and garlic with roasted red peppers is quick and easy to prepare, so don’t let the long name fool you! You can be getting on with other jobs whilst the peppers are roasting in the oven – and before you fry the chicken.

If you are quite hungry, you can accompany the chicken with oven-roasted peppers and pine nut couscous.

Ingredients:

To marinate the chicken:

  • 4 thin chicken fillets
  • 3 cloves of garlic, pressed or finely chopped
  • 4 tbsp extra virgin olive oil
  • Fresh parsley, finely chopped

For the roasted red peppers:

  • 4-6 small to medium red bell peppers, whole
  • 3 tbsp extra virgin olive oil
  • A couple of pinches of dried parsley
  • 1 tsp whole cumin seeds
  • Fresh ground black pepper
  • Pinch of salt
  • Garlic powder to taste

Steps:

  1. Preheat the oven to 200ºC.
  2. Place the peppers drizzled with oil onto a roasting tray, sprinkle over with the herbs, and season with salt and black pepper.
  3. Roast the peppers in the oven for 45 minutes to 1 hour depending on their size.
  4. Whilst the peppers are roasting, place the chicken fillets into a bowl, cover with the oil, stir in the garlic and the fresh parsley.  Cover the bowl and place it in the fridge for 20-25 minutes.  For extra flavour and softness, marinate the night before.
  5. About 15 minutes before serving, take the chicken out of the fridge, and in a large frying pan, spoon in the oil from the marinade.  Heat the oil on high, testing that the oil is ready for the chicken by dropping a bread crumb in.  If the crumb sizzles, the oil is ready!  Fry the chicken with the rest of the marinade, making sure that each piece of chicken fully touches the bottom of the pan.  First seal the chicken on a high heat for a few minutes on each side, then turn the heat down to medium and continue to fry until the chicken is cooked throughout, about 10 minutes depending on the size and thickness of the fillets.
  6. Present the whole peppers with the chicken on a plate.  Serve with fresh granary bread or rocket leaves drizzled with balsamic vinegar.

Recipe for: 4 main courses

Duration:15 minutes to prepare (some of this is done during the peppers’ roasting time) and 45 minutes to 1 hour cooking time.

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21Jul 12

Paprika Garlic Chicken with Beans and Potatoes

Paprika Garlic Chicken with Beans and PotatoesPaprika garlic chicken with beans and potatoes is a meal I cook at least once a month.  It’s a modern twist on a classic meat and two veg dish: simple, wholesome and healthy.  Something for the weekend.

Ingredients:

  • 4 chicken breast fillets, about 1cm in thickness
  • 4 garlic cloves, peeled and pushed through a garlic press
  • 1-2 tsp smoked ground paprika
  • A couple of pinches of salt
  • 6 tbsp extra virgin olive oil for marinating and 2 tbsp for sautéing the vegetables
  • 2 medium to large potatoes, skins on, chopped into 1.5cm rounds
  • Pack of fresh runner beans, topped & tailed, then sliced into halves lengthwise before cutting at a shear angle into 4-5 cm lengths
  • Juice of ½ lemon
  • Fresh ground black pepper

Steps:

  1. Put the chicken in a bowl, pour over the olive oil, and stir in the garlic and a pinch of salt.  Cover and leave in the fridge to marinate for a minimum of 20 minutes.  You can do this some hours, or even the night before, if you like.
  2. When you are ready to prepare the meal, steam the potatoes for 5 minutes before adding the beans and steaming both together for about another 10 minutes, or until the vegetables are cooked and tender.  Try to retain a slightly firm consistency in the potatoes so that they don’t fall apart at the next stage.
  3. Whilst the vegetables are steaming, pour a little of the marinade oil along with the garlic into a frying pan over a fairly hot heat.  Seal one side of each of the chicken fillets in the frying pan.  During the sealing, sprinkle a pinch of paprika over each chicken breast fillet, and when you turn the chicken to seal the other side, sprinkle paprika across the other side of the breast too.  Continue to fry the chicken until cooked throughout.  Remove from the heat.
  4. Heat olive oil in a clean frying pan and sauté the potatoes and the beans for a few minutes.  Sprinkle the vegetables with a pinch of salt and squeeze over the lemon juice.
  5. Serve the chicken and vegetables together on a plate, finishing with a drizzle of cold olive oil and a twist of black pepper across the vegetables.

Duration: 20 minutes preparation time plus a minimum of 20 minutes marinating time.  Cooking time less than 30 minutes.

Recipe for: 2 people

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18Jul 12

Warm Coronation Chicken

Warm Coronation ChickenCoronation Chicken is normally eaten cold. However, it’s also delicious served warm with rice.  Here’s one that I often cook in the spring and the summer.  Sometimes I make extra quantity; eat some hot, then store some in the fridge for a picnic.

The invention of the dish is accredited to a florist called Constance Spry and a chef called Rosemary Hume, who prepared the combination of cold chicken and a creamy curry sauce for the Queen’s coronation in 1953.  There are many variations of the dish, including this warm coronation chicken.

You can also use leftover chicken from previous recipes such as this sweetheart chicken curry with fragrant rice to use as a coronation chicken alternative.

Ingredients:

  • 4 chicken breasts, skinless and boneless
  • 1 small onion, finely sliced
  • 1 carrot, peeled into long, thin slices
  • 2 tsp tomato purée
  • 2 tbsp olive oil
  • 2 shallots, finely sliced
  • 2-3 tsp curry powder of your choice
  • Juice of ½ a lemon
  • 295ml mayonnaise
  • 160ml natural yoghurt or crème fraîche
  • 3 tbsp fresh coriander, roughly chopped
  • Handful of flaked almonds
  • Salt and freshly ground black pepper to season

Steps:

  1. In a large saucepan, add the whole chicken breasts, the onion, carrot and bay leaves.  Cover the ingredients with water and season well with salt and pepper.  Bring the water up to the boil, then reduce the heat and simmer very gently for about 20 minutes, or until the chicken is thoroughly cooked.  Remove the pan from the heat and place the chicken breasts onto a plate to cool down.
  2. In a shallow-based frying pan, heat the oil and fry the shallots on a low to medium heat for 3-4 minutes until soft.
  3. Add the curry powder to the onions, some of the chicken stock that you have just made, including the carrots.  Then stir in the lemon juice and the tomato purée.  Cook at a simmer for around 10 minutes until the sauce is reduced and thickened.
  4. Slice the cooked chicken breasts into 1.5cm pieces.
  5. In a separate bowl, add the yoghurt or crème fraîche along with the mayonnaise, stirring them together before adding them to the frying pan.  Taste the sauce, and if necessary, add some extra seasoning.
  6. Place the chicken pieces into the frying pan and coat them all over with the sauce. Add the flaked almonds.  Turn off the heat and sprinkle all over with the fresh coriander.
  7. Serve with plain boiled rice.

Duration: preparation and cooking time less than an hour
Recipe for: 4 people

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26May 12

Brandied Chicken Liver Paté

Brandied Chicken Liver PatéAh, good old chicken liver paté, a taste from childhood that I’ve only recently rediscovered.  It was only yesterday, in fact, when my daughter and I went over to a friend’s house to play after school.  She and her buddy drank juice, drew great big pictures on a large sheet of paper in green and yellow, and then watched a movie.  And us two mums spread brandied chicken liver paté onto warm slices of wholemeal pitta bread and sipped on a small glass of good red wine in the kitchen, all the while chatting over life, the universe and everything.  An evening very well spent in good company.

You can do a lot with paté. Try this recipe for a multicultural sarnie called a banh mi, using paté as its main ingredient.

There are plenty of great shop-bought patés, but it’s very rewarding making it at home too, so here’s the recipe of the one my friend and I enjoyed yesterday, for you to try.

Ingredients:

  • 2 onions, peeled and chopped
  • 4 cloves of garlic, roughly chopped
  • 250g butter + 60g melted
  • 500g chicken livers
  • 4 slices of bacon, rind removed and chopped
  • A couple of pinches of dried thyme
  • 1 tbsp fresh parsley, roughly chopped
  • 30ml brandy
  • 60ml cream
  • Fresh ground black pepper to season

For the topping:

  • 120g melted butter
  • A handful of scissor-cut chives

Steps:

  1. Using a large heavy-based saucepan, first melt the butter.  Then add the onion, bacon and garlic; coating everything in the butter and sautéing until the bacon is golden and the onion is softened.
  2. Toss in the chicken livers and fry them, moving them about occasionally, for 5-10 minutes.
  3. Add the herbs, grind over with plenty of pepper, then stir in the brandy, cream and melted butter.
  4. Put the mixture into a blender or food processor and whizz until you obtain a smooth consistency.
  5. Turn the mixture out into a serving dish, or dishes.
  6. To create the topping, simply pour the melted butter over the surface of the paté and then sprinkle over with the snipped chives.
  7. Put the paté in the fridge to cool overnight, removing it from the fridge about half an hour before you are ready to serve it, so that it comes up to room temperature.
  8. Wonderful served with hot, toasted and sliced wholemeal pitta bread.

Duration: 30 minutes to prepare, 30 minutes to cook

Recipe for: 8 servings

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24May 12

Chicken Risotto with Green Peas

Chicken Risotto with Green PeasRisottos are a filling and healthy food to prepare on a budget.  Chicken risotto with green peas is a refreshing blend of spring vegetables, chicken and lemon. (I also recommend this mushroom risotto.)

Ingredients:

  • 600g risotto rice
  • 2 large onions, peeled and finely sliced
  • 3 garlic cloves, peeled and minced
  • 2-4 tbsp extra virgin olive oil
  • A generous splash or two of Martini, or white wine
  • 6 chicken breasts sliced into diagonal strips about 1.5cm wide, skin removed
  • 1.5L prepared, hot chicken stock
  • 300g peas
  • 300g courgettes, halved then sliced into long, thin strands – or however you prefer them
  • 2-3 tbsp crème fraiche or double cream
  • 2 tbsp fresh coriander, roughly chopped
  • 1 tbsp fresh parsley, roughly chopped
  • A generous twist or two of freshly squeezed lemon juice
  • Salt and fresh ground black pepper to season

Steps:

  1. Heat the olive oil in a large heavy-bottomed pan.  Sauté the onions and courgettes until soft.  Add the minced garlic and the chicken pieces; fry until the chicken is well-browned on all sides and about 2/3 cooked throughout.
  2. Add the rice to the pan, coat it all over with the oil and juices and fry for a couple of minutes.  Splash in the Martini, turn the pan down to a simmer and reduce away all of the Martini.
  3. Spoon in a ladle or two of the hot chicken stock.  Stir it in and with the pan uncovered, simmer the rice until the stock is absorbed.  Continue to add ladlefuls of stock in this way until the rice is fully cooked.  Stir the contents of the pan regularly.  Some of the chicken will fall apart in the cooking process, but this is normal and just contributes to the texture of the dish.
  4. Use your judgement to gauge when the rice is around 10 minutes from being cooked, adding in the peas at this point, and stirring everything together.
  5. Once the rice is cooked, remove it from the heat, season the pan well with salt and pepper, spoon in and combine the crème fraiche, twist over the lemon, and sprinkle over with half of the coriander and all of the parsley.
  6. Serve into pretty bowls and garnish with the remaining coriander.

Duration: 30 minutes to prepare, 40-60 minutes to cook

Recipe for: 6 servings

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11May 12

Chicken and Avocado Baguette with Pesto Mayonnaise

Chicken and Avocado BaguetteHere’s a delicious sandwich to enjoy at home or out on a picnicChicken and avocado baguette with pesto mayonnaise makes for a simple lunch bursting with flavour.  Chicken is full of protein and is relatively low in fat.  If you are looking for an overall low-fat option, substitute your mayonnaise for a low-calorie version and either leave out the olive oil altogether, or use very little.

Avocado is said to be one of the human super foods.  It contains many different types of nutrients, including potassium, fibre, folic acid, B-vitamins and vitamins E, C and K, amongst other things.  There are more than 80 varieties of avocado, and it is also known as the alligator pear because of the texture of the variety called Haas, which can be used to make baked avocados.  Some avocados have a really smooth skin though, like the Florida variety.

It has been scientifically proven that the antioxidants beta-carotene and lycopene are more effectively absorbed with the help of the monounsaturated fat that is abundant in the avocado.

Ingredients:

  • White baguette
  • 2 chicken breasts (from a previously roasted chicken), sliced through the middle lengthwise
  • 1 avocado, skin and stone removed, and cut into 1 cm slices
  • 2-3 tbsp mayonnaise
  • 4 tsp pesto
  • Fresh ground black pepper
  • Drizzle of olive oil
  • A few fresh basil leaves

Steps:

  1. Cut the baguette into quarters and slit open with a sharp knife.
  2. Mix the mayonnaise with the pesto in a bowl.
  3. Open up the baguette pieces and drizzle a little olive oil over both inner sides.
  4. Spread the pesto mayonnaise generously onto both inner sides of the baguette.
  5. Fill with the sliced chicken breasts and top with the avocado, finishing off with a twist of black pepper and a few basil leaves.
  6. Enjoy your baguettes straight away or wrap them in tin foil and take them with you on a picnic.  Don’t forget to keep them in a cool bag whilst you’re travelling or walking before you sit down to eat them.

Duration: 10 minutes to prepare. No cooking time.

Recipe for: 4

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08May 12

Chicken Fricassee

Chicken Fricassee 

Chicken fricassee is a bright and colourful dish which combines the meat with a mix of vegetables which are roasted together in a stock.

You can thicken the sauce into a white gravy at the end of the roasting time with cream if you wish, but here is the light version for you.  It’s a great meal for a Sunday to share with family or friends.  Enjoy it with a light and fruity red wine, or a crisp dry, herby white. (For a vegetarian version, try this lentil fricassee.)

Ingredients:

  • 4kg chicken pieces; breasts and legs, skins on, boned
  • 6 cloves garlic whole and with skins left on
  • 90ml extra virgin olive oil
  • 225g shallots, with skins left on and cut into halves
  • 300g courgettes, cut in half lengthwise and then into chunky strips
  • 200g cauliflower, cubed
  • 3 large carrots, peeled and sliced into medium-size rounds
  • 900ml chicken stock
  • 10 whole mixed colour peppercorns
  • 2 bay leaves
  • A couple of sprigs of fresh rosemary
  • Salt flakes and fresh ground pepper to season

Steps:

  1. Preheat the oven to 190ºC.
  2. In a large heavy-based frying pan, heat half of the oil on a medium to high heat, and brown the chicken pieces all over as you seal in the juices.  This only takes a few minutes on each side, until the chicken is golden brown.
  3. Take the pan off the heat and put the chicken in a large roasting tray, along with the rosemary, garlic, peppercorns and bay leaves.
  4. Now return the frying pan to the heat, add the remaining oil and sauté the chopped vegetables until golden brown on all sides.  Mix them in with the chicken on the roasting tray.
  5. Back to the frying pan now!  Give it a little wipe with a piece of kitchen paper to remove any browned pieces of meat and vegetables, and then pour in the chicken stock.  Bring the liquid up to the boil, season it with salt and pepper and pour it over the chicken and vegetables in the roasting tray.
  6. Roast the fricassee in the oven for between 40 minutes and an hour, or until all of the chicken pieces are cooked throughout.

Duration: 25 minutes to prepare, 40 – 60 minutes to cook

Recipe for: 6 people

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30Apr 12

Chicken Kievs

Chicken Kiev

A favourite for the whole family, Chicken Kievs made at home taste great!

Ingredients:

For the Herb butter

  • 75g butter, softened
  • 5 garlic cloves, peeled and minced
  • Large handful of fresh parsley, finely chopped
  • 3 sprigs of fresh tarragon, finely chopped
  • A couple of twists of freshly squeezed lemon juice
  • Salt and pepper to season

To make the Kievs

  • 6 chicken breasts, skin removed
  • 150g plain flour
  • 300g breadcrumbs, fine and dry
  • 5 eggs, beaten
  • Olive oil for frying
  • Fresh lemon, cut into wedges to serve

Steps:

  1. Make the sauce.  Mix the butter, garlic, lemon, parsley and tarragon in a bowl.   Season well with salt and pepper.  Lay a length of clingfilm on a clean work surface and spread the softened butter mixture thickly over it in a fat log shape.  Roll the film up to create a more defined log shape and cool in the fridge until the butter hardens.
  2. Next prepare the chicken.  Lay the breasts smooth-side down and cut off the mini fillet.  Create a pocket for the sauce:  Slit into the middle of each fillet with a sharp knife.  Take the incision to half-way deep into the breast and to within 4 cm of each side – go carefully here.  On a board, lay a small piece of clingfilm over each breast, and flatten them out a little by batting with a rolling pin.  Do the same with the mini fillets.  Put in the fridge until ready to use.
  3. Remove the hardened butter from the fridge, and cut it into 6 round discs.  Place a disc inside each chicken pocket.  Seal the pocket by tucking the mini fillet just inside the slit and pulling the tops of the fillet just over it.
  4. Preheat the oven to 200ºC.
  5. Lay 3 shallow bowls out on your work surface.  Put the flour in one, the eggs in another and the breadcrumbs in the third. Roll and coat each breast in the contents of each bowl, in this order: flour, egg, breadcrumbs, egg again, breadcrumbs again.
  6. Heat a good amount of oil on high in a large frying pan.  Once hot, reduce the heat to medium, cooking the kievs for a few minutes until golden on both sides.  Remove from the pan and drain on kitchen paper before placing in a roasting tray and cooking in the oven for around 20 minutes, or until the chicken is firm to the touch at its widest part.  When cooked throughout, serve the kievs hot with mashed potatoes or these Minty Jersey Royals with Chives and Lemon Butter.

Duration: 25 minutes to prepare, 25 minutes to cook

Recipe for: 8 servings

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26Apr 12

Basic Roast Chicken

Basic Roast ChickenThe smell of roast chicken wafting through the house on a Sunday when everyone is together but beetling away on their own thing, is one of my true pleasures.  Perhaps it’s because it throws me back to comforting childhood memories or perhaps it’s just the new memories we are creating. Either way, it’s a good feeling.  I can begin to smell that delicious scent now, as I’m doing a basic roast chicken whilst I write this blog.  Once you have roasted your chicken, and if you don’t eat it all in one go, there are so many yummy dishes you can create with the leftovers, such as chicken wraps or sandwiches.  Keep any leftovers wrapped up in the fridge for a couple of days.

There are so many different recipes for a roasting chicken: different herbs, spices, stuffings, and preparation methods.  I want to share the way I do a basic roast chicken with you.  When I know that I am not going to have lots of time to prepare my roast, I buy one ready-made from the butchers or the supermarket, so that I can simply pop it on the tray, cover it with my choice of spices and roast away.  If you can find an organic chicken, that’s even better.

Ingredients:

  • 1 whole chicken, bought ready to roast
  • 2 tbsp extra virgin olive oil
  • A few pinches of salt flakes
  • A couple of pinches of ground paprika
  • A few pinches of ground cumin

Steps:

  1. Preheat the oven to 200ºC.
  2. Lay the chicken on a roasting tray.  Rub over with the salt flakes; drizzle over with the olive oil; and sprinkle over with the cumin and the paprika.  Then wash your hands really well.
  3. Loosely cover the chicken with aluminium foil and roast it in the oven for 30 minutes before removing the foil and roasting at a lower temperature of 160-180ºC for another 20 – 30 minutes, depending on the size of the bird.  Always check the label for weights and cooking times and ensure that the chicken is thoroughly cooked before serving.  To check that the chicken is cooked throughout, you can pierce the thigh meat with a sharp knife or skewer.  The juices will run clear when the chicken is cooked.
  4. Once done, turn the oven off and leave the bird in to rest in the cooling heat for 10 minutes.  Remove from the oven, carve and serve.

Duration: 10 minutes preparation time, 1-2 hours cooking time.

Recipe for: 4 servings

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24Apr 12

Grilled Chicken Wings with a Honey and Lime Butter Sauce

Grilled Chicken WingsGrilled chicken wings with a honey and lime butter sauce makes for a crispy and zesty taste experience! (For a spicy variation, try buffalo wings with blue cheese sauce.) What a treat for a spring or summer evening for just the two of you, when you’ve got a few friends round, or for a bigger party.

If you can cook your chicken outside, that’s great!  If not, grill it like me, and it will still be super tasty.  When it comes to this kind of meal, I want to keep things as quick and simple as possible so that I can drink a cold beer, and enjoy the company I’m with, whether that’s my special other, or a whole group of friends.

Ingredients:

  • 6-12 chicken wings, skins on
  • Salt and pepper to season
  • 8 tbsp butter
  • 2 tbsp honey
  • Juice of 1 lime
  • Zest of 1 lime
  • 1-2 tbsp fresh coriander finely chopped (optional)

Steps:

  1. Scatter the chicken wings onto a baking tray and season really well with salt and pepper.  I don’t use any oil.  Grill on a relatively high heat for about 20 minutes, turning the chicken at least once during the process.  If you are cooking outside, you’ll need to turn the chicken regularly.  Grill until the chicken is thoroughly cooked and the skins are crispy and golden brown.
  2. Whilst the chicken is grilling, prepare the sauce.  Melt the butter slowly in a pan, squeeze in the juice of the lime and stir in the honey.
  3. Serve the chicken on plates drizzled over with the honey & lime butter sauce. You could also top it with roughly chopped fresh coriander and a sprinkling of lime zest.  Alternatively, if you’re serving this up at a party, place the chicken wings on a large serving plate on the table along with a decorative bowl of the sauce, for dipping or spooning.  And don’t forget a few serviettes for those sticky fingers later.

Also try serving as a meal with steamed asparagus sprinkled with fresh coriander.

Duration: 10 minutes to prepare, 20 minutes to cook.  Ready in half an hour

Recipe for:  2-3 people

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