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Cover: Charlie's Chicken

Recipes with courgettes

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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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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