QUICK CHICKEN CHASSEUR RECIPE | BBC GOOD FOOD
A classic in a flash, you can also use beef. Either way - it's a winner
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Total Time 25 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.
- Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice.
Nutrition Facts : Calories 298 calories, FatContent 12 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 43 grams protein, SodiumContent 2.65 milligram of sodium
POT-ROAST CHICKEN WITH STOCK RECIPE | BBC GOOD FOOD
Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Total Time 2 hours 20 minutes
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
- Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
- Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.
Nutrition Facts : Calories 500 calories, FatContent 29 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 2 grams fiber, ProteinContent 51 grams protein, SodiumContent 0.6 milligram of sodium
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BASIC CHICKEN STOCK RECIPE | ANNE BURRELL | FOOD NETWORK
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MARY BERRY QUICK CHICKEN CURRY | EASY LOCKDOWN RECIPE
From thehappyfoodie.co.uk
Cuisine Indian
Heat 2 tablespoons of oil in a deep frying pan. Season the chicken strips and brown quickly all over until sealed (you may need to do this in batches adding the third tablespoon of oil, if needed). Remove with a slotted spoon to a plate.
Add the onions and fry for a few minutes, then cover, lower the heat and fry for 10 minutes, until softened.
Remove the lid, increase the heat and add the ginger root, garlic and chilli and fry for 1 minute. Sprinkle in the ground spices and fry for a few minutes more. Sprinkle over the flour then stir in the stock and bring to the boil, until thickened.
Add the mango chutney and return the chicken to the pan. Season with salt and pepper. Lower the heat, cover and simmer for 5-10 minutes or until the chicken is tender. Add the yoghurt or cream and serve hot.
The curry can be made without adding the yoghurt up to a day ahead. Reheat gently to serve and stir in the yoghurt. The curry also freezes well without the yoghurt. Simply reheat as above when needed.
If using an Aga, first soften the onion in the simmering oven for 15 minutes. Add the chicken and return to the same oven for 10 minutes. Continue on the boiling plate.
CHICKEN STOCK | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 4 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 5 calories per serving
- Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
- Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
- Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
QUICK CHICKEN CHASSEUR RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course, Snack, Supper
Cuisine French
Calories 298 calories per serving
- Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice.
POT-ROAST CHICKEN WITH STOCK RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Lunch, Main course
Calories 500 calories per serving
- Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.
QUICK CHICKEN CACCIATORE RECIPE | RACHAEL RAY | FOOD NETWORK
Reviews 4.3
Total Time 30 minutes
Category main-dish
Cuisine italian
- Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.
BASIC CHICKEN STOCK RECIPE | ANNE BURRELL | FOOD NETWORK
Reviews 4.5
Total Time 4 hours 0 minutes
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