Try the following
Glazed lemon pepper chicken
Ingredients
4 skinless boneless chicken breasts
4 tbsp clear honey
1 lemon, juice and finely grated zest
2 garlic cloves, crushed
1 tbsp dijon mustard
2 tsp freshly ground black pepper
750g/1lb 10oz baby salad potatoes or larger ones, halved
steamed broccoli florets, to serve
Method
1. Slash each chicken breast two or three times with a sharp knife.
2. In a shallow dish mix the honey, lemon zest and juice, garlic, mustard and black pepper.
3. Add the chicken and turn to coat. Leave it to marinate for 30 minutes or preferably overnight.
4. Preheat the oven to 220C/425F/Gas 7. Arrange the potatoes and chicken in a single layer in a shallow-sided roasting tin and pour any excess marinade on top.
5. Roast for 25-30 minutes or until the potatoes are tender and the chicken is cooked. Serve with broccoli and any pan juices.
OR Sweet potato and chicken curry
Ingredients
1 tbsp olive oil
陆 tsp cardamom pods, lightly crushed
陆 tsp coriander seeds, ground
陆 tsp cumin seeds, ground
陆 tsp curry powder
陆 tsp chilli powder
陆 tsp turmeric
陆 tsp paprika
1 chicken breast, cut into small pieces
陆 sweet potato, cut into small cubes
1 tsp tomato pur茅e
陆 onion, sliced
100g/3陆oz broccoli
1 beef tomato, seeds and juice only
100ml/3陆fl oz Greek yoghurt
2 tbsp fresh coriander, roughly chopped
Method
1. Place the olive oil into a medium frying pan over a high heat.
2. Add all of the spices and fry for one minute.
3. Add the chicken and fry for two minutes, stirring to brown all over.
4. Add the sweet potato and fry for another minute.
5. Add the tomato pur茅e, onion and broccoli and fry for another minute
6. Add the tomato seeds and juice and the yoghurt and simmer for five minutes, or until cooked through.
7. To serve, spoon into a bowl and garnish with the chopped coriander.
OR Lancashire hot pot
Ingredients
1 tbsp olive oil
陆 onion, chopped
陆 garlic clove, chopped
splash red wine
110g/4oz lamb steak, chopped
85g/3oz sweet potato, sliced very thinly
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in deep pan. Add the onion and garlic, and fry for two minutes.
3. Add the wine and lamb to the pan and simmer for five minutes.
4. Place the lamb into a small ovenproof dish and top with the slices of sweet potato.
5. Place the dish into the oven, to bake, for ten minutes, or until the sweet potato is golden and steaming.
6. Serve from the dish.
OR Chilli polenta-coated chicken with rocket pesto and roast potatoes
Ingredients
For the chicken
2 plum tomatoes
1 red chilli, seeds removed, roughly chopped
陆 tsp crushed dried red chillies
录 red pepper, roughly chopped
录 red onion, roughly chopped
1 garlic clove
2 tbsp olive oil
salt and freshly ground black pepper
110g/4oz instant polenta
4 x 225g/8oz boneless, skinless chicken breasts
1 tbsp olive oil
For the rocket pesto
110g/4oz rocket leaves
1 garlic clove
1 tbsp pine nuts, toasted
1 lime, juice only
8 tbsp olive oil
For the roast potatoes
3 large baking potatoes
4 tbsp olive oil
1 tsp paprika
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the tomatoes, chilli, crushed chillies, red pepper, red onion and garlic into a food processor and blend to a paste.
3. Stir in two tablespoons of olive oil and season, to taste, with salt and freshly ground black pepper.
4. Place the paste into a bowl, add the polenta and mix together well.
5. Place the chicken breasts between two pieces of cling film and flatten slightly with a meat mallet or rolling pin, then season with salt and freshly ground black pepper.
6. Heat a frying pan until hot and add one tablespoon of olive oil and the chicken breasts. Cook on each side, until golden-brown, then place onto a baking tray. Spread the polenta mixture over the top of the chicken breasts then transfer to the oven and roast for 12-15 minutes, until the chicken is completely cooked through. (If the polenta topping is still slightly soft, place the chicken under a grill on its highest setting for 2-3 minutes, until crisp and golden-brown.)
7. For the pesto, place the rocket, garlic, pine nuts, lime juice and olive oil into a clean food processor and blend to a fine paste.
8. For the roast potatoes, slice the potatoes lengthways into wedges and place into a bowl with the olive oil, paprika and salt and freshly ground black pepper. Toss well to coat the potatoes, then place on a baking tray. Transfer to the oven to roast for 20-25 minutes, until cooked through and crisp on the outside.
9. To serve, place each chicken breast onto a warmed plate with a dollop of pesto and a few roast potatoes alongside.I need a potato recipe, especially the type you cook with chicken?
potato au gratin is good just slice some baby potatoes part boil or steam them and then place in an oven proof dish and cover with double cream and cheese and cook for a further 20 to 30 mins
Go to Culinary Chef at http://www.culinarychef.com for recipes.
Roast potatoes are my fav, preheat some oil in the oven, peel potaoes, halve or quarter them (whatever your preferance) then when oil is hot, bung in potatoes, leave for about an hour, empty oil, put potatoes back in for 5 mins then your good to go!!!
you didn't say how you are cooking the chicken...but if you are baking it...
put chicken in roaster pan..(boneless makes it easier)
add quartered potatoes (peeling on/off your choice)
add chopped/diced onion (optional)
salt %26amp; pepper to taste
add (1) can cream of chicken soup
add (1) can cream of mushroom soup
add (1) soup can of milk
stir well
cover pan and cook in the oven at 375 for 1 1/2 hour....
(may need more cooking time if you are cooking a large amount of chicken)if that is the case wait until chicken is 45 minutes from being done and add potatoes then...
you will have your meat, your veggie %26amp; your gravy/sauce...
I like to serve this over plain white rice....
quick %26amp; easy...hope this helped
Roasted Chicken
1/3 cup water
2 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup STOVE TOP Stuffing Mix for Chicken in the Canister
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
PREHEAT oven to 350掳F. Bring water and 1 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 8-inch square baking dish. Brush with remaining 1 Tbsp. dressing.
BAKE 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170掳F).
boil the potato's with veg and season it how you like cook the chicken that's basically potato's gravy and chicken
recipezaar.com and allrecipes.com should have it for FREE!
Scalloped is my choice
Roasted Chicken
with pine nut potatoes and salsa verde
Ingredients
-for the roasted chicken
1 ea. Free range or roasting chicken (about 4.5 to 5 lbs.)
1 ea. Medium yellow onion
1 head Fresh garlic
1 stalk Celery
1/2 ea. Orange
all Stems from the parsley
1 Tbl. Olive oil
to taste Salt and black pepper
-for the salsa verde
1/2 cup Italian parsley leaves, chopped very fine (about one large bunch)
1 clove Fresh garlic, peeled and minced fine
2 ea. Fresh shallots, peeled and minced fine
2 ea. Anchovy filets, chopped fine
1 Tbl. Capers, drained and minced fine
1/2 c. Virgin olive oil
1 Tbl. Sherry wine vinegar
to taste Salt and black pepper
-for the pine nut potatoes
1 Lb. Small, thin skinned potatoes (red B or fingerling type)
1/3 c. Pine nuts, chopped fine, almost like being ground
1 tsp. Fresh thyme leaves, chopped medium
1/2 tsp. Fresh rosemary leaves, chopped medium
3 cloves Fresh garlic, peeled and sliced thinly
1/4 c. Olive oil
Preparation
-for the roasted chicken
Preheat the oven to 350 degrees. Unwrap the chicken and remove any giblets or other treats from the cavity. They will not be used in this recipe but all but the liver go well in chicken stock. Drain any liquid out and sprinkle liberally with salt and pepper. Cut the orange in half. Cut the garlic bulb in half across the equator. Peel the onion and wash the celery and parsley stems. Roughly chop all three and combine in a bowl with the orange and garlic. Sprinkle the mixture with salt and pepper and toss together then stuff all into the cavity of the chicken. Using a bamboo skewer, sew the opening to the cavity closed. Brush or rub the olive oil over the skin and sprinkle the entire skin with salt and pepper. Place the chicken into a roasting pan or casserole and into the oven. Roast for one hour and 15 minutes or until the juices from piercing the leg run clear. Allow to rest for 15 minutes in a warm place.
-for the salsa verde
This sauce can be made up to one day in advance and stored, covered tightly, in the refrigerator. All of the ingredients should be minced very finely and combined in a mixing bowl. Add a pinch each of salt and pepper to the bowl then, sing a wire whisk, whisk in the olive oil followed by the vinegar. Adjust the salt and pepper to taste and add an additional drop of vinegar if desired. This sauce can be served in a sauce bowl to be passed around the table and is very good on vegetables and fish as well as the roasted chicken.
-for the pine nut potatoes
Wash the potatoes well and place them into a suitable pot. Cover them with water salt the water lightly. Place over high heat and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Remove the cooked potatoes from the water and allow them to cool until cool enough to handle. When they have cooled, peel off the skin and quarter them. Reserve.
In a large skillet or casserole, heat the oil until hot but not smoking and add the garlic then reduce the heat to low. Add the pine nuts and cook slowly until the nuts and garlic are almost golden brown. Add the quartered potatoes and continue to cook to heat them through. Add the herbs and season with salt and pepper to taste. Reserve warm. Now you are ready to assemble the dish.
-to assemble the dish
Carve the chicken by removing both breasts from the bone then removing both thigh and leg quarters. Separate the thighs from the legs. Slice both breasts on a bias into five or six slices, the last slice having the wing attached. Arrange the chicken evenly around four warm plates and divide the potatoes between the plates. Spoon about one tablespoon of the salsa verde over the chicken and serve the remainder in a sauce bowl.
This is the best winter- comfort food recipe ever. The ginger flavor is great if you have a cold or just need a pick me up. So yummy. You can make a huge pot and freeze smaller portions, it stays good.
Ginger Chicken
INGREDIENTS
2 cloves garlic
1 carrot, chopped
1/2 cup white wine
2 slices fresh ginger root
1 1/2 cups olive oil
1/4 cup olive oil
3 pounds skinless, boneless chicken breast halves
8 small red potatoes
6 carrots, cut into 2 inch pieces
1 teaspoon ground black pepper
salt to taste
1 onion, chopped
1 cup fresh green beans, washed and trimmed (optional)
Process garlic, chopped carrot, white wine, ginger, and 1 1/2 cups olive oil in food processor. Reserve.
Heat 1/4 cup oil in a Dutch oven pan. Brown chicken, then reduce heat to low, cover and simmer for approximately 20 to 30 minutes (depending upon size of chicken pieces).
Add potatoes, carrot chunks, onions, and ginger vermouth sauce. Cover, and cook until vegetables are done but not mushy. If you use fresh string beans, add only during last 5 to 6 minutes of cooking.
Season to taste with salt and black pepper. Serve with crusty bread.
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