POT ROAST CHICKEN JAMES MARTIN RECIPES

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POT-ROAST PHEASANT WITH CIDER & BACON RECIPE - BBC GOOD FOOD



Pot-roast pheasant with cider & bacon recipe - BBC Good Food image

Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce

Provided by James Martin

Categories     Dinner, Main course

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 12

50g butter
2 pheasants, cleaned
100g bacon lardon
1 onion, chopped
1 celery stick, chopped
4 sage sprigs, leaves chopped
2 eating apples, cored and cut into large chunks
500ml cider
300ml chicken stock
1 Savoy cabbage, finely shredded
100ml double cream
mashed potato, to serve (optional)

Steps:

  • Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.
  • Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.
  • Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.
  • Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.

Nutrition Facts : Calories 865 calories, FatContent 56 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 6 grams fiber, ProteinContent 67 grams protein, SodiumContent 1.6 milligram of sodium

CHICKEN POT PIE IV RECIPE | ALLRECIPES



Chicken Pot Pie IV Recipe | Allrecipes image

Quick and easy chicken pot pie dish with cheese and broccoli.

Provided by Stephanie Collins

Categories     Chicken Pot Pie

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 8

1 recipe pastry for a 9 inch double crust pie
1 carrot, chopped
1 head fresh broccoli, chopped
2 boneless chicken breast halves, cooked and chopped
1 (10.75 ounce) can condensed cream of chicken soup
⅔ cup milk
1 cup shredded Cheddar cheese
½ teaspoon salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
  • In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
  • Bake in preheated oven for 30 minutes, until golden brown.

Nutrition Facts : Calories 594.6 calories, CarbohydrateContent 36.8 g, CholesterolContent 81 mg, FatContent 35.3 g, FiberContent 3.8 g, ProteinContent 32.1 g, SaturatedFatContent 11.6 g, SodiumContent 1035.5 mg, SugarContent 3.1 g

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