Chicken

Showing recipes categorised by Chicken, to filter please use the search field below.


Description Season Course Ingredients
Bulgar wheat salad with steamed poussin breast Autumn Main course

For the bulgar wheat salad

110g/4oz bulgar wheat

55g/2oz raisins

1½ oranges, juice only

squeeze lime juice

1 tbsp hemp seeds (available from health food stores)

½ red onion, peeled and finely chopped

pinch chilli powder

1 tsp soy sauce

For the poussin

2 garlic cloves

handful mixed fresh herbs (rosemary, thyme, parsley)

2 poussin breasts

Cauliflower cheese, roast chicken and cauliflower salad Summer Main course

For the comté cauliflower cheese

For the roast chicken

For the cauliflower salad

Chicken and butter bean casserole Winter Main course

For the casserole

Drizzle of olive oil

4 red onions, finely chopped

1 garlic clove, crushed 

2 celery sticks, finely sliced

1 sweet red pepper, seeded, finely sliced

6 baby leeks, finely sliced

6 portabellini mushrooms (or any large flat mushrooms)

1.75 litres/3 pints chicken stock 

2 tbsp soy sauce

1 x tin 400g/14oz canned chopped tomatoes 

2 carrots, finely chopped

1 x tin 400g/14oz butter beans, rinsed and drained

10 chicken thighs, on the bone, skin removed

For the rice 

water

285g/10oz basmati rice

Chicken and Chorizo Pasta Autumn Main course

2  medium Chorizo Sausages  - sliced

500g Chicken Breast - cubed

1 Onion - chopped

I clove of Garlic - crushed

1/2 Red Pepper - de seeded and sliced

250g Penne Pasta

1 tablespoon of Olive oil

600ml Vegetable or Chicken Stock

pinch of Saffron

2 teaspoons Paprika

Fresh basil leaves

Salt and  freshly ground Black Pepper to taste

 

 

Chicken curry - quick & easy Winter Main course
  • ½ onion, peeled and diced

    100g/3½oz chicken, diced

    ½ tsp curry powder

    pinch of chilli powder

    ½ tsp turmeric

    70g/2½oz peas

    2 tablespoons Olive oil

    70ml2½fl oz water

Chicken curry with rice and yoghurt raita Autumn Main course

For the rainbow chicken curry

1 onion, chopped

½ tsp ginger paste (made by blending a 1.5cm/½in piece ginger with ½ tsp water)

½ tsp garlic paste (made by blending 1 garlic clove with ½ tsp water)

1 fresh green chilli, seeds removed, flesh chopped

200g/7oz canned chopped tomatoes

1 tbsp tomato purée

1 tsp cumin seeds

100ml/3½fl oz vegetable oil

1 tsp ground coriander

1 tsp paprika

1 tsp ground turmeric

1 tsp chilli powder

1 chicken breast, skin removed, cut into small pieces

½ red pepper, seeds removed, flesh finely sliced

½ green pepper, seeds removed, flesh finely sliced

½ yellow pepper, seeds removed, flesh finely sliced

For the pilau rice

100ml/3½fl oz vegetable oil

1 onion, thinly sliced

2.5cm/1in piece fresh ginger, finely chopped

2 cloves garlic, finely chopped

1 tsp ground coriander

1 tsp black peppercorns

1 tsp cloves

340ml/12fl oz water

170g/6oz basmati rice, soaked in cold water and drained well

For the raita

290ml/10fl oz yoghurt

2 tbsp whole milk

2 tomatoes, seeds removed, flesh finely chopped

¼ cucumber, finely chopped

1 tsp cumin seeds

handful chopped fresh coriander, to serve

 

chicken kiev with goats cheese Winter Main course
  • 1 chicken breast, a pocket cut into the side

    ½ red pepper, roasted, chopped

    ½ round goats' cheese

    3 tbsp seasoned plain flour

    3 tbsp breadcrumbs

    1 free-range egg, beaten

    2 tbsp Olive oil

Chicken Pasta Soup Autumn Light meals & snacks

4/6 Chicken Thighs

1 tbsp olive oil

1 can of plum tomatoes

1 pint of chicken stock

300ml wine

1 cup sweetcorn

300g Pasta

Chicken stuffed with prosciutto, mascarpone and rosemary Winter Main course

1 x 1.2-1.5kg/2lb 9oz-3lb 4oz organic chicken, boned out (except the wing) - weight given is before bones are removed

4 slices prosciutto

150g/5oz mascarpone

2 sprigs fresh rosemary, finely chopped

1½ lemons, zest and juice

4 tbsp olive oil

150g/5oz purple sprouting broccoli, trimmed

150g/5oz Romanesco broccoli, cut into spears

To Serve:

Potato dauphinoise

 

Country chicken Autumn Main course

2 chicken breasts

 2 tablespoons olive oil

small onion chopped

4 spring onions sliced

 2 celery sticks sliced

1 garlic clove crushed

 8 ozs plum tomatoes

 half dessertspoon tomato puree

 3 tablespoons of corn tinnned or frozen

1 red pepper or mixed if required

1 tablespoon of balsamic vinegar

 2 tablespoons veg stock

 1/2 teaspoon of mixed dried herbs 1

4 teaspoon cayenne pepper

Goats' cheese-stuffed chicken breast with roasted vegetables and boiled potatoes Autumn Main course

2 boneless, skinless chicken breasts

1 rosemary-coated soft goats' cheese

3 tbsp olive oil

1 crotin goats' cheese (a small semi-firm disc of goats' cheese), sliced

1 red pepper, quartered

1 courgette, cut into thin strips

1 aubergine, cut into 5mm/¼in thick rounds

200g/7oz baby new potatoes, boiled, cut in half

 

Griddled chicken with quinoa Greek salad Summer Main course

225g quinoa

25g butter

1 red chilli , deseeded and finely chopped

1 garlic clove , crushed

400g chicken mini fillets

1½ tbsp extra-virgin olive oil

300g vine tomatoes , roughly chopped

handful pitted black kalamata olives

1 red onion , finely sliced

100g feta cheese , crumbled

small bunch mint leaves, chopped

juice and zest ½ lemon

Hunter's Chicken Stew Winter Main course

 

 

  • 2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
  • 3 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 12 bone-in chicken thighs, (about 4 pounds), skin removed, trimmed
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 cup dry white wine, or vermouth
  • 1 1/2 pounds button mushrooms, halved or quartered, depending on size
  • 4 plum tomatoes, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 bay leaves
  • 2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried
  • 1 1/3 cups cornmeal
  • 6 cups cold water
  • 1 teaspoon salt
  • 1 tablespoon thinly sliced fresh basil

 

Lemon and honey chicken with quinoa and broad bean salad. Summer Main course

For the marinade

             150g/5½oz whole preserved lemon

             4 garlic cloves

             1 sprig fresh rosemary, leaves only

             90g/3¼oz clear honey

             50ml/2floz olive oil

             3 green chilli, seeds removed, roughly chopped

             pinch red chilli flakes

For the chicken

             1.2kg/2lb 12oz chicken, spatchcocked and backbone removed

For the quinoa salad

             1 tbsp rapeseed oil

             1 tbsp pumpkin seeds

             1 tbsp sunflower seeds

             200g/7oz cooked quinoa

             2-3 tbsp Gordal or Queen green olives, pitted and cut into segments

             1 preserved lemon, finely sliced

             60g/2¼oz small broad beans

             small handful fresh parsley

             small handful mint

             salt and freshly ground black pepper

For the dressing

             30g/1½oz clear honey

             1 lemon, juice only

             90ml/3½fl oz olive oil

 

Mediterranean chicken bake Autumn Main course

 

  • 1 tbsp olive oil
  • 6 small (about 600g) chicken drumsticks
  • 6 (about 1.5kg) chicken thigh cutlets
  • 1kg chat (small coliban) potatoes, halved
  • 2 ripe tomatoes, finely chopped
  • 95g (1/2 cup) kalamata olives
  • 2 garlic cloves, peeled, thinly sliced
  • 2 sprigs fresh rosemary, leaves picked
  • 125ml (1/2 cup) dry white wine
  • Sea salt flakes
  • Freshly ground black pepper
Mediterranean chicken roulade with mushroom orzo and rocket salad Spring Main course

For the Chicken Roulade

             4 boneless free-range chicken breasts, skin removed

             4 thin slices pancetta

             12 fresh basil leaves

             110g/4oz Dolcelatte cheese, cut into 12 strips

             4 baby plum tomatoes, halved

             2 tbsp olive oil

For the mushroom orzo

             10g/½oz dried porcini mushrooms, soaked in boiling water

             2 tbsp olive oil

             1 small onion, finely chopped

             1 garlic clove, crushed

             110g/4oz chestnut mushrooms, finely chopped

             250g/9oz orzo pasta

             500ml/18fl oz chicken stock

             1 tbsp chopped fresh lemon thyme

             1 tbsp lemon juice

             50g/2oz parmesan cheese, finely grated

             salt and freshly ground black pepper

For the rocket salad

             2 tbsp olive oil

             2 tbsp balsamic vinegar

             1 bag rocket leaves, washed

             4 tbsp parmesan shavings

             salt and freshly ground black pepper

 

Mediterranean Chicken Stew Winter Main course

2 tbsp olive oil

1 onion sliced finely

3 celery sticks, sliced

500g skinless, boneless chicken, diced

3 garlic cloves sliced

1 yellow pepper, deseeded and sliced

150ml white wine

1/2 an orange

400g can chopped tomatoes

small pinch of saffron threads

600ml hot chicken stock

750g small new potatoes

2 tbsp cornflour

freshly ground black pepper

 

Pan-fried chicken breast with Jerusalem artichoke risotto and roasted vegetab... Spring Main course

For the chicken

1 Label Anglaise chicken, legs removed

1 garlic bulb

1 handful fresh thyme

salt and freshly ground black pepper

2 litres/3pt 10fl oz chicken stock

2 tbsp olive oil

 

For the risotto

250g/9oz risotto rice

2tbsp olive oil

300g/11oz Jerusalem artichokes, sliced thinly

50ml/2fl oz double cream

4 tbsp parmesan, freshly grated

1 handful fresh chives, finely chopped

For the vegetables

200g/7oz baby carrots

200g/7oz baby turnips

1 handful fresh rosemary

3 garlic cloves

2 tbsp extra virgin olive oil, plus extra for drizzling

2 tbsp clear honey 

2 tbsp sherry vinegar

1 small punnet pea shoots

 

 

 

Roast chicken and potato Summer Main meals

8 chicken drumsticks

600g new potatoes cut into pieces

I red pepper sliced

250g tomatoes (either cherry or if larger cut into quarters

3 Tbsps green pesto

Roasted chicken breast with thyme risotto, pan-fried chanterelles and chicken... Autumn Main course

1 x 1.5kg/3lb whole chicken

salt and freshly ground black pepper

6 sprigs fresh thyme

2 chicken stock cubes

15g/½oz dried porcini mushrooms

2 garlic cloves, peeled, bruised

splash light soy sauce

2tbsp olive oil

3 shallots, peeled, finely chopped

200g/7oz vialone nano risotto rice

75ml/2½fl oz dry white vermouth, plus extra to deglaze

1 small lemon, finely grated zest only

25g/1oz finely grated parmesan cheese

100g/3½oz chanterelle or girolle mushrooms, wiped clean and sliced

Roasted vegetable and chicken wraps Autumn Main course

2 chicken breasts cut into strips

 

2 red peppers

 

2 yellow peppers

 

1 green pepper

 

200g mushrooms

 

1 onion

 

3 garlic cloves

 

1 courgette

 

300g cherry tomatoes

 

Olive oil

 

Salt and pepper

 

To Serve:

 

Wraps (preferably wholegrain)

 

 creme fraiche (preferably reduced fat)

Spiced chicken and vegetable curry with turmeric rice Winter Main course

 For the curry

1 tbsp vegetable oil

½ onion, chopped

1 chicken thigh, bone and skin removed, flesh chopped

½ tsp curry powder

2 cardamom pods, seeds only

½ tsp ground cinnamon

½ tsp ground turmeric

pinch dried chilli

½ carrot, peeled and chopped

½ head broccoli, cut into florets

3 sundried tomatoes, chopped

2 tbsp Greek-style yoghurt

For the turmeric rice

85g/3oz basmati rice

400ml/14fl oz hot chicken stock

½ carrot, peeled and chopped

½ tsp ground turmeric

vegetable oil, for greasing

small handful chopped fresh chives, to serve

 

Description Season Course Ingredients