chicken recipes

My favorite is a 'single skillet', 'one dish' chicken recipe that was passed down by my grandmother. Over the years, I've modified it slightly to reduce saturated fat content. I now use skinless chicken and 'heart healthy' olive oil instead of butter.....

Ingredients (serves 2 to 4):

6 (skinless) chicken pieces (I like to use thighs).
1 large yellow onion cut in slices
2 medium sized potatoes peeled and cut into 1 inch pieces
2 carrots peeled and cut same
3 cloves of garlic, peeled, smashed and minced
Chopped parsley (about a tablespoon)
1/2 cup of raisins
1/2 cup chicken broth (bouillon cubes are OK too)
1/4 cup dry white wine
Extra virgin olive oil
Salt and pepper to taste

In a Cast Iron (or any other 'oven safe' skillet) set stove top heat on High and brown the chicken pieces nicely in olive oil. Set them aside on a platter. Lower heat to Medium then add a little more olive oil and the sliced onion and garlic. Toss repeatedly with a wooden spoon until onion and garlic combines with all those delicious bits of chicken residue (deglazing the pan) and they begin to soften but not burn.

Mix potatoes, carrots, raisins and chopped parsley, then add them to the skillet and toss them gently to combine with the onions/garlic. Add broth, wine, salt and pepper. When liquids begin to bubble, turn off the heat so they don't dry out.

Arrange the chicken pieces on top of potatoes/carrots etc., and cover the skillet. Place in a hot oven (375 degrees F) covered for about 15 to 20 minutes. Remove the lid after that time and bake uncovered for another 10 to 15 minutes or until vegetables are soft and meat is cooked. To serve, spoon a bit of the sauce over the chicken. Place the vegetables on the side and add a sprinkle or two of fresh parsley for garnish.

All you need is some warm crusty bread and a nice Pino Grigio to complete.

After having roast chicken, I take any leftovers from the carcass plus any meat not used for roast dinner and make a chicken and mushroom risotto. I boil the carcass with a few diced veg for flavour eg carrot, onion, celery and use this as stock for the risotto. Really not as difficult to make as some say, it just needs a little attention for about 20-30 minutes.

Chicken fillets in a creamy mushroom and garlic sauce - loved by the whole family

Call into your nearest Marks and Sparks, buy ready roasted chicken plus a bowl of prepared salad. A few ready-cooked spuds if you like. Take home and carve.

Sorted.

Oh, and don't forget the chutney, home made or shop bought.

Loosely wrap a chicken breast in cling film, using a rolling pin and chopping board hit the chicken until you have a large thin fillet. Prepare three bowls, in one beaten egg, in another flour and seasoning /herbs / spices of your choice, in the third freshly grated breadcrumbs. Dip the breasts into the flour, then egg, then breadcrumbs and shallow fry until golden ensuring that the chicken is cooked through. Simple, quick and so much nicer than pre-done ones.

Thank you for all these lovely ideas

Here to add my twopenny's worth.

Cooked chicken meat diced/sliced/torn up
3 garlic cloves crushed
Bunch of spring onions sliced
Handful of mushrooms sliced
Tin of Campbells condensed mushroom soup
Half tub of creme fraiche
Penne pasta
Good helping of dried basil

Whilst cooking the pasta, fry the garlic, onions and mushrooms in a wok, add the chicken, the soup and creme fraiche. Add good sprinkling of basil. Heat through. Add the cooked pasta to the wok and mix thoroughly. Serve with garlic bread. Quick and easy and always draws compliments. It's nice cold the next day as well.

I used to strip a chicken carcass after roasting and use the meat in a rissoto.
A finely chopped onion, softened in oil, then add some long grain or rissoto rice. Some chicken or veg stock and simmer for 2 mins, and add your chicken leftovers.
Bring to the boil again for worriers. But we never got ill from it.

Hello Fennel!
After my disaster with attempted twice cooked chicken this has been a brilliant thread.
The recipe I love is a chicken schwarma kebab where you thread skinless, boned chicken thighs on to two long skewers after marinating the chicken in spices. After searing them they are cooked in the oven then sliced and served in pitta breads. It's delish, I love it.
Anyone who wants the details should google Maria Elia's Chicken Schwarma. X

Glad to see you're none the worse for your twice cooked chicken Carillion.
The other day I found a bag of chicken in sauce in the freezer. I remembered it was leftovers from something called orange rosemary chicken that I'd made for some visitors.
I thawed it out, reboiled it well, and we were fine.