RECIPES FOR BAKE CHICKEN RECIPES

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CHICKEN & MUSHROOM PASTA BAKE | JAMIE OLIVER RECIPES



Chicken & mushroom pasta bake | Jamie Oliver recipes image

In Italy, this creamy chicken pasta bake is kinda like their version of a chicken and mushroom pie

Total Time 50 minutes

Yield 6

Number Of Ingredients 12

20 g dried porcini mushrooms
olive oil
4 higher-welfare chicken thighs boned, skinned and cut into bite-sized pieces
sea salt
freshly ground black pepper
2 cloves of garlic peeled and finely sliced
350 g mixed fresh mushrooms cleaned and torn
200 ml white wine
320 g dried spaghetti
300 ml single cream
150 g Parmesan cheese grated
1 sprig of fresh basil leaves picked

Steps:

    1. I remember meeting a lovely old couple outside my parents’ pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini – I hadn’t a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it’s great – really tacky but gorgeous! Here’s my version...
    2. Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
    3. Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

Nutrition Facts : Calories 499 calories, FatContent 21.9 g fat, SaturatedFatContent 11.9 g saturated fat, ProteinContent 27.6 g protein, CarbohydrateContent 43.5 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 1.1 g salt, FiberContent 2.8 g fibre

CHICKEN TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPES



Chicken tray bake recipe | Jamie Oliver chicken recipes image

Let the oven do all the hard work with this simple chicken traybake recipe.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 10

4 large ripe tomatoes
2 red onions
1 red pepper
1 yellow pepper
6 free-range chicken thighs skin off, bone out
4 cloves of garlic
½ a bunch of fresh thyme
1 teaspoon smoked paprika
olive oil
2 tablespoons balsamic vinegar

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
    3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
    4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
    5. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
    6. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

Nutrition Facts : Calories 301 calories, FatContent 15.2 g fat, SaturatedFatContent 3.2 g saturated fat, ProteinContent 24.8 g protein, CarbohydrateContent 17 g carbohydrate, SugarContent 13.4 g sugar, SodiumContent 0.8 g salt, FiberContent 8.3 g fibre

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CHICKEN & MUSHROOM PASTA BAKE | JAMIE OLIVER RECIPES
In Italy, this creamy chicken pasta bake is kinda like their version of a chicken and mushroom pie
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Calories 499 calories per serving
    1. I remember meeting a lovely old couple outside my parents’ pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini – I hadn’t a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it’s great – really tacky but gorgeous! Here’s my version...
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