ChickenThe following recipes makes provision for 2 pieces of chicken per person but at home I only allow one piece per person, with theexception of my husband, who gets two pieces. There's always bread to fill up those hungry tummies. LEMONY CHICKEN 4 chicken breasts 25ml oil 3ml dried thyme 5ml dried rosemary 15ml dried parsley grated peel and juice of 1 lemon Place chicken breasts in an ovenproof dish. Place the oil, herbs and lemon peel in a mortar and pestle and mix to a smooth paste. Mix the herb paste with the lemon juice and paint it on to the chicken. Cover and bake for 1 hour at 180deg celsius. Remove the lid, increase temperature to 200deg celsius and bake for a further 10 minutes. Serves 4 CHUTNEY CHICKEN 8 chicken thighs and drumsticks 1 x 69g packet of Oxtail soup powder 1 x 69g packet of brown onion soup powder 125ml chutney 60ml tomato sauce 200ml water / milk / cream Mix the oxtail and onion soup powder together and roll the chicken pieces in it. Place the chicken in an ovenproof dish with lid. Mix the chutney, tomato sauce and water and pour it over the chicken pieces. Cover and bake for 45 minutes at 180deg celsius. Remove lid and bake for a further 15 minutes. Serves 4 CHICKEN IN RED WINE 125g bacon bits 8 chicken pieces 3 finely chopped onions 250ml chicken stock 200ml red wine 7ml garlic salt 10ml dried parsley Fry bacon until crisp, and set aside. Fry chicken pieces in the same pan, add onion and cook until translucent. Heat the stock and wine and add to chicken pieces. Season with garlic salt and add bacon bits. Cover and simmer for 1 hour. Thicken sauce if necessary. Serves 4 YUMMY CHICKEN 8 chicken pieces 10ml oil 1 finely chopped onion 1 x 410g tinned cream of chicken soup 6 chopped carrots 2ml red pepper 1 x 410g tinned peas Fry chicken pieces in oil until browned. Add onion and cook until translucent. Add chicken soup, carrots and red pepper. Season to taste. Cover and simmer for 30 - 40 minutes. Add peas and heat through. Serves 4 CHICKEN & PEA RISOTTO I quite like this one, it is quick, easy and full of flavour.
1 finely chopped onion 2 cups risotto rice (I use normal rice) 500ml chicken stock 500ml boiling water 1 heaped tsp crushed garlic 300g frozen peas 2 large chicken breasts cooked (broken up) 125ml plain yoghurt 75ml grated parmesan cheese Salt and pepper to taste Heat oil in a large saucepan. Fry onion and garlic until onion is soft. Add the rice, peas, water and chicken stock and bring to the boil. Reduce heat and simmer for 15 minutes. Remove from the heat and add the cooked chicken, Yoghurt and parmesan. Season to taste. Cover dish and let it stand for about 15 minutes before serving. Serves 4 MICROWAVED CHICKEN 8 chicken pieces salt and pepper 25ml tomato sauce 25ml chutney 25ml Worcester sauce 25ml mayonnaise 12.5ml oil 5ml curry powder 5ml mustard powder Place the chicken in a microwavable glass dish. Mix all the ingredients together and pour it over the chicken. Cover the dish and microwave it 15 minutes at full power. Remove the lid, turn the chicken pieces and microwave for a further 15 minutes. Replace the lid and let the dish rest for approximately 5 minutes. Serves 4 CLAIRE'S CHICKEN Years ago, I worked for a car rental company and I worked with Claire. Every now and again, Claire would bring this delicious dish to work for lunch and I loved it! This is one of my husband's favourite dishes, so of course, I make it at least once a month...
2 tbsp mayonnaise 1 tin of creamed sweetcorn 2 tbsp flour 200ml grated cheese Mix the mayonnaise with the chicken and place it in an ovenproof dish. Mix the flour into the creamed corn and heat it in the microwave for 2 minutes, stir well. Add the corn to the chicken and sprinkle cheese on top. Bake it at 190deg celsius for 30 minutes. Serves 4
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