01-14-2002, 04:58 PM
My wife thinks we should try and eat chicken twice a week so I could really do with some tried, tested, quick 'n' easy suggestions...
Regards
Nigel
Regards
Nigel
01-14-2002, 04:58 PM
01-14-2002, 05:23 PM
Hey Nigel.
Here's a regular poulet dish with us...
You will need
A chicken cut up into 8 pieces.
6 good sized cloves of garlic, squashed in their skins
large glass of dry white wine
large handful of basil - torn
lemon
olive oil
salt and pepper
Preheat oven to 410 degrees.
Season the chicken and place it into a heavy roasting pan.
Distribute the squashed garlic throughout the pan and stuff some pieces under the larger pieces of chicken.
Drizzle a good glug of olive oil over the chicken, enough to make a puddle in the centre of the roasting pan.
Cut the lemon in half, squeeze this over the chicken and toss the halves into the roasting pan with the chicken.
Place the whole lot into the oven and roast for about 45 minutes (no need to open the door).
After 45 minutes or so, the chicken should be browning nicely, throw in the basil leaves and place back into the oven for an additonal 12-15 minutes.
Remove pan from the oven and place over flame on stove and add the glass of wine (no need to remove chicken). At the same time scrape with a wooden spoon to bring up the fond (or caramelisation) at the bottom of the roasting pan.
Simply serve the whole deal straight from the roasting pan (on a heat proof trivet) with a good green salad and some crusty bread to mop up the simply delicous sauce that will be in the bottom of the pan.
You will love this chicken dish. Simple, tasty and if you don't eat it all, the leftovers go well in a sandwich!
Andrew
(Didn't want a repeat verbal attack after the "I missed the call for a Cornish Pastie" fiasco" lol )
Here's a regular poulet dish with us...
You will need
A chicken cut up into 8 pieces.
6 good sized cloves of garlic, squashed in their skins
large glass of dry white wine
large handful of basil - torn
lemon
olive oil
salt and pepper
Preheat oven to 410 degrees.
Season the chicken and place it into a heavy roasting pan.
Distribute the squashed garlic throughout the pan and stuff some pieces under the larger pieces of chicken.
Drizzle a good glug of olive oil over the chicken, enough to make a puddle in the centre of the roasting pan.
Cut the lemon in half, squeeze this over the chicken and toss the halves into the roasting pan with the chicken.
Place the whole lot into the oven and roast for about 45 minutes (no need to open the door).
After 45 minutes or so, the chicken should be browning nicely, throw in the basil leaves and place back into the oven for an additonal 12-15 minutes.
Remove pan from the oven and place over flame on stove and add the glass of wine (no need to remove chicken). At the same time scrape with a wooden spoon to bring up the fond (or caramelisation) at the bottom of the roasting pan.
Simply serve the whole deal straight from the roasting pan (on a heat proof trivet) with a good green salad and some crusty bread to mop up the simply delicous sauce that will be in the bottom of the pan.
You will love this chicken dish. Simple, tasty and if you don't eat it all, the leftovers go well in a sandwich!
Andrew
(Didn't want a repeat verbal attack after the "I missed the call for a Cornish Pastie" fiasco" lol )
01-14-2002, 05:25 PM
Check out the back of the campbells soup cans. There is always a good chicken recipe to be found.
What sort of cuisine are we looking at here
Fajitas,Chicken pot pies (a bit fussy though but i have a good recipe)I also have a great chicken cookbook called"2001 Chicken Recipes" by Gregg Gillespie, purchased from Borders
Ju smile
What sort of cuisine are we looking at here
Fajitas,Chicken pot pies (a bit fussy though but i have a good recipe)I also have a great chicken cookbook called"2001 Chicken Recipes" by Gregg Gillespie, purchased from Borders
Ju smile
01-14-2002, 06:54 PM
Nigel,
I have a couple more that are favourites with us, one I was given by a friend from France, I'll post 'em tomorrow (or later).
Andrew
I have a couple more that are favourites with us, one I was given by a friend from France, I'll post 'em tomorrow (or later).
Andrew
01-14-2002, 10:26 PM
Funny you should ask this Nigel, I just put my favourite chicken dish in the oven before I sat down and switched this on.
This is my own recipe and I rarely measure things, but I can give you a rough idea of what I use for my Sweet and Sour Chicken breasts.
1 skinned chicken breast per person.
1 small green pepper chopped
1 small onion chopped
1 stick of celery chopped
1 can of pineapple, juice drained but reserved
2 small cans of tomatoe sauce,
½ cup orange juice
½ cup lemon juice
vinegar, enough to make sauce tangy.
cornstarch to thicken.
olive oil.
Brown chicken in olive oil, add onion, green pepper and celery and saute until veggies are soft.
Mix cornstarch with a little juice to form a runny paste and set to one side.
Put all other ingredients except pineapple peices in a pan and bring to a boil. Lower heat and slowly stir in cornstarch mixture. bring mixture back to the boil, stirring all the time. If it's not as thick as you'd like, mix a little more cornstarch with some water and add that. This is where I taste and adjust any of the sauce ingredients to the way I like it.
Pour sauce over chicken, cover, and bake in a 350° oven for about an hour or until cooked.
About 15 mins before removing chicken from the oven, add pineapple bits.
This is good with rice or pasta or whatever takes your fancy.
Sorry I can't be more precise with quantities.
This is my own recipe and I rarely measure things, but I can give you a rough idea of what I use for my Sweet and Sour Chicken breasts.
1 skinned chicken breast per person.
1 small green pepper chopped
1 small onion chopped
1 stick of celery chopped
1 can of pineapple, juice drained but reserved
2 small cans of tomatoe sauce,
½ cup orange juice
½ cup lemon juice
vinegar, enough to make sauce tangy.
cornstarch to thicken.
olive oil.
Brown chicken in olive oil, add onion, green pepper and celery and saute until veggies are soft.
Mix cornstarch with a little juice to form a runny paste and set to one side.
Put all other ingredients except pineapple peices in a pan and bring to a boil. Lower heat and slowly stir in cornstarch mixture. bring mixture back to the boil, stirring all the time. If it's not as thick as you'd like, mix a little more cornstarch with some water and add that. This is where I taste and adjust any of the sauce ingredients to the way I like it.
Pour sauce over chicken, cover, and bake in a 350° oven for about an hour or until cooked.
About 15 mins before removing chicken from the oven, add pineapple bits.
This is good with rice or pasta or whatever takes your fancy.
Sorry I can't be more precise with quantities.
01-16-2002, 10:55 AM
Thanks all, I'll give them a go.
Regards
Nigel
Regards
Nigel
01-16-2002, 01:37 PM
Use boneless chicken breasts...put them in the bottom of a casserole dish (cook 'em through a bit first!) ...cover with two cans of condensed mushroom soup (don't add any water)...then cover with crushed up ritz crackers, and then a layer of grated cheese. S'pose it sounds like a wacky concoction, but it tastes okay, really!!
Bake. Can serve it with salad or other veggies, or whatever takes your fancy!
Bake. Can serve it with salad or other veggies, or whatever takes your fancy!
01-16-2002, 02:25 PM
Sorry I don't use proper measurements for this, I do it by taste.
Marinate boneless skinless chicken breasts with a mixture of olive oil, garlic, lemon juice & black pepper for at least 30 mins.
Meanwhile gently saute chopped onion, sliced mushrooms in olive oil until soft.
Remove onion & mushrooms from pan, add chicken & cook til done.
Remove chicken from pan add dry white wine to deglaze pan & reduce by half.
(Depending on how 'saucey' I want this to be the amount of wine varies)
Return chicken, onions & mushrooms to pan & add cream. Season to taste.
Serve over rice or noodles. I use Basmati rice as I can't stand the regular type of rice you get here.
This is delicious but pretty rich. I also do this with pork too.
Janet
Marinate boneless skinless chicken breasts with a mixture of olive oil, garlic, lemon juice & black pepper for at least 30 mins.
Meanwhile gently saute chopped onion, sliced mushrooms in olive oil until soft.
Remove onion & mushrooms from pan, add chicken & cook til done.
Remove chicken from pan add dry white wine to deglaze pan & reduce by half.
(Depending on how 'saucey' I want this to be the amount of wine varies)
Return chicken, onions & mushrooms to pan & add cream. Season to taste.
Serve over rice or noodles. I use Basmati rice as I can't stand the regular type of rice you get here.
This is delicious but pretty rich. I also do this with pork too.
Janet