| Chicken
Recipes Try this selection of chicken recipes. There are traditional recipes with a new twist, or some new ideas for the summer season. |
| Sautéed Chicken | |
| Serves Cooking Time Ingredients |
6 45 mins 2.5kg (5lb) chicken or chicken joints Salt and pepper 75g (3 oz) unsalted butter 67.55 ml (4.5 tbsp) olive oil 3 shallots or spring onions, peeled and chopped 90 ml (6 tbsp) dry white wine 270 ml (9 oz) chicken stock 10 ml (2 tbsp) soy sauce 90 ml (6 tbsp) Freshly chopped parsley |
| Cut chicken into 8 joints and rinse. Dry with kitchen paper and season skin with salt and pepper. Heat half the butter and the oil in a frying pan over medium heat. Place in chicken pieces (skin side down first) until golden on both sides. Add shallots or onions and gently simmer for 15 - 20 mins until chicken is cooked right through. Remove chicken and keep warm. Add stock and wine to onions and chicken juices. Increase heat and stir thoroughly until juice reduces to approx 7 tbsp. Remove pan from heat and add soy sauce and parsley. Chop up remaining butter and melt into sauce. Poor over chicken and serve. | |
| Chicken Maryland | |
| Serves Cooking Time Ingredients |
6 3 hours (including marinating time) 6 chicken joints 67.5 ml (5 tbsp) seasoned flour 22.5 ml (1.5 tbsp) grated lemon zest 1 large egg, beaten 265 g (9oz) breadcrumbs For corn fritters 150g (6oz) plain flour Pinch of salt 1 large egg 225 ml (8 oz) milk 262g (9oz) frozen sweet corn For fried bananas 6 bananas 75g (3oz) butter Salt and black pepper |
| If chicken joints are large, cut in half. Add lemon zest to seasoned flour and place in polythene bag. Add chicken pieces one at a time and toss to coat. Place the breadcrumbs in a polythene bag. Dip chicken pieces in egg and then toss in breadcrumbs. Repeat. Chill chicken for at least two hours. Mean while, prepare batter for corn fritters. Sift flour and salt in a bowl, and make a well in the centre. Break egg into well. Add a little milk and work in flour from the sides. Gradually add rest of mile to make a smooth thick batter. Stir sweet corn kernels into batter. Heat oil in deep fryer to 180ºC (350ºF). Fry chicken pieces in pairs for 15 - 20 minutes until cooked. Drain chicken on kitchen paper while you make the fritters. These can be shallow or deep-fried. Increase oil to 190ºC (375ºF). Lower 15ml spoons (tbsp) of mixture into fat and fry for 3-4 minutes until golden and puffy. Drain and keep hot. To prepare bananas, peel and slice lengthways. Put butter in frying pan. Cook for 3 minutes on medium heat. | |
| Chicken Tetrazzini | |
| Serves Cooking Time Ingredients |
4 - 6 |
| Cut the chicken into bite sized pieces and set aside. Cook the noodles in boiling salted water for 6-8 minutes or until jus tender. Meanwhile fry the mushroom sin half of the butter, add a squeeze of lemon and draw off the heat. Melt the remaining butter in a saucepan over low heat. Stir in the flour and cook gently fro one minute. Stir in the hot stock, bring to the boil, stirring well all the time to make a smooth sauce. Simmer for 2-3 minutes then season with salt and pepper and draw off the heat. Stir in the cream and sherry. Drain the noodles and put in a greased proof oven dish. Add a little of the hot sauce and fried mushrooms and toss well together. Add he chicken pieces to the sauce and spoon the mixture over the noodles. Mix together the breadcrumbs and cheese and sprinkle over the casserole. Heat through in an oven at 190ºC (375ºF) / gas mark 5 for 20 minutes until the top is crisp and brown. | |
| Spiced Chicken Curry | |
|
Serves |
4 1 hour 450g / 1lb of Dewhurst cold roast chicken 25g / 1 oz of flour salt and pepper 40g (1.5 oz) butter 1 tbsp of oi 2 large onions, chopped 1 large cooking apple, cored and chopped 1 tbsp of curry powder half a teaspoon of ground ginger half a teaspoon of cinnamon 1 tbsp of mango chutney 150 ml (1/4 pint) water 150 ml (1/4 pint) natural yoghurt Serve will rice and salted peanuts |
| Season the flour with salt and pepper and use to coat the chicken pieces. Heat the butter an d oil in a saucepan add the chicken and fry until crisp and golden on all sides. Remove to one side. Add the onions and apples to the frying pan and fry until golden. Stir in the curry powder, spices, chutney, milk and water, season with salt to taste. Bring to boil, replace the chicken and simmer for 45 minutes or until the chicken is tender. Stir in the yoghurt and heat for a further five minutes. Serve with the accompaniments. | |