QUICK CHICKEN STOCK RECIPE RECIPES

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QUICK CHICKEN CHASSEUR RECIPE | BBC GOOD FOOD



Quick chicken chasseur recipe | BBC Good Food image

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

8 rashers streaky bacon, chopped into large pieces
4 chicken breasts, cut into large chunks
200g pack baby button mushroom
1 tbsp plain flour
400g tin chopped tomato with garlic
1 beef stock cube
dash Worcestershire sauce
handful of parsley, chopped

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 chicken with stock recipe | BBC Good Food image

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

2 tbsp olive oil
2.4kg chicken – buy the best you can afford
4 onions, peeled and cut into large wedges
½ bunch thyme
3 garlic cloves
6 peppercorns
175ml white wine
1.2l chicken stock

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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  • 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.

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QUICK CHICKEN CHASSEUR RECIPE | BBC GOOD FOOD
A classic in a flash, you can also use beef. Either way - it's a winner
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Total Time 25 minutes
Category Dinner, Main course, Snack, Supper
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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.
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