Archives For chicken

Sunday Roast Chicken

23 February, 2013 — 2 Comments

sundayroastchicken588
What`s more comforting than coming home to Sunday roast?
Gathering the family around the table. Good talks, good friends, good food and good wine.

After a little preparation this chicken roast makes itself in the oven so you can enjoy time with loved ones.

First time making a roast? Or are you worried about getting the food just right because you`ve invited some real important people?
Then let me tell you, this recipe is not at all difficult to prepare and comes out perfect every time!
Go ahead – try it.

This recipe serves 4.

What you need:

* 1 big chicken
* 6-8 potatoes, cut in rather big cubes
* 2 red onions, sliced in fours
* 300 g butter
* 6 garlic cloves
* Fresh oregano, marjoram, rosemary or any herb you like
* 4-5 lemons, cut on fours
* Mushrooms, cut in rather thick slices
* Parsnip, cut in thick pieces
* 3 dl white wine
* Salt

What you do:

Cut all the vegetables and place in a big casserole dish. Pour the white wine over it all. Now comes the fun and tricky part: place chunks of butter under the chicken skin without ripping the skin open all too much.
Stuff the chicken with half of the garlic and lemons and insert the fresh herbs between the legs and breast of chicken as shown in the photo.
Rub the chicken with some salt and place on top of the vegetables in the casserole dish.

Place in preheated oven 200° C for about one hour. Turn on the upper grill the last ten minutes if the chicken skin does not look crispy.

enjoy_small

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Chicken and Champagne

13 February, 2013 — 1 Comment

chickenbreastChampagne

Champagne, mushrooms, and cream make a creamy sauce for chicken breasts. Cooked stove-top in a skillet, you can have this on the table in under 30 minutes.

What you need:

* 2 whole chicken breasts, boned
* Salt
* Freshly ground pepper
* 4 Tablespoons butter
* 1/2 cup finely diced fennel or celery
* 1/2 cup finely diced white part of leeks
* 3/4 cup finely diced mushrooms
* 1/4 cup or more chicken broth
* Flour for dusting
* 2/3 cup champagne
* 2/3 cup heavy cream

What you do:

Cut the 2 whole chicken breasts in half to make 4 pieces. Remove the skin and any bits of fat. Season lightly with salt and pepper on both sides, then place the breasts between 2 sheets of wax paper and flatten lightly and evenly with a meat pounder or heavy bottle.

In a large skillet, heat 3 tablespoons butter and saute the fennel or celery, leeks, and mushrooms over low heat for 1 minute, stirring, then add the broth, salt lightly, cover, and cook very gently about 5 minutes, or until almost tender; check to see if more broth is needed – the vegetables should not brown. Push the vegetables to the edges of the skillet and add the remaining 1 tablespoon butter.

Quickly dredge the chicken breasts in flour, shaking off the excess, and add them to the pan. Saute them gently 30 seconds on one side, then turn them, strew the vegetables on top, and add the champagne. After it has boiled up for a few seconds, stir in the cream, cover, reduce heat, and cook gently 5 minutes. The sauce will have thickened; if it is too thick, stir in a little more broth or Champagne. Taste and correct the seasoning if necessary.

Serve with rice.

enjoy_small
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Caramelized Chicken

21 January, 2013 — 1 Comment

caramelizedchicken

This is a Donna Hay recipe I haven`t tried yet, but am very curious about. So I thought I`d share it here with you and if you try it, please let me know how you find it.
One thing I would change here is the sugar; I will use brown sugar instead of caster sugar.

This recipe serves 4.

What you need:

* 1.5kg chicken wings, wing tip removed
* ¼ cup (60ml) sherry vinegar
* 1 teaspoon caster (superfine) sugar
* sea salt flakes (Maldon salt)

sour cream dressing

½ cup (120g) sour cream
¼ cup chopped chives
2 tablespoon lemon juice
1 tablespoon shredded lemon zest
½ teaspoon smoked paprika

What you do:

Preheat oven to 220°C (425°F).
Place the chicken wings, vinegar, sugar and salt in a baking dish and toss to combine. Roast for 40–45 minutes or until golden. Place the sour cream, chives, lemon juice and zest, and paprika in a bowl and mix until well combined. Serve chicken wings with the sour cream dressing.

enjoy_small

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Chicken with Quinoa and Vegetables

19 January, 2013 — 1 Comment

This serves 4.

What you need:

* 1 cup rinsed quinoa
* 2 cups chicken broth
* Extra-virgin olive oil
* 2 garlic cloves, chopped
* 1 onion, chopped
* 3 chicken breasts, cut into strips (4 chicken breasts if the persons served are adults)
* 1 zucchini, diced
* 2 tomatoes
* 4 ounces crumbled feta cheese
* 8 fresh basil leaves
* 1 tablespoon lime juice

What you do:

Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes.
Serve over hot quinoa.

enjoy_small

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Chicken Burgers

14 January, 2013 — 1 Comment

chickenburger

What you need:

* 500 g minced chicken filet
* 1 tablespoon breadcrumbs
* 1 egg
* 1 scallion (also called spring onion), chopped in thin rings
* 1 clove garlic, finely chopped
* Salt & pepper, to taste
* Whole wheat burger bread

What you do:

Mix all ingredients in a big bowl.
Be careful with the salt – the burgers can be seasoned also in the pan when frying which makes it easier to judge how much salt each burger needs.
Shape burgers from the mix and fry each burger 2 min on each side on high heat, then turn the heat down and fry for another 4 minutes on each side or till the burgers are done.
Place burgers on whole wheat bread with what ever sauces you prefer.
Serve with a green salad, tomatoes and cucumber sticks.

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