RECIPES FOR COOKED CHICKEN RECIPES

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CHICKEN IN MILK | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Chicken in Milk | Chicken Recipes | Jamie Oliver Recipes image

Trust me, you're going to love this one – the milk creates the most amazing flavoursome sauce

Total Time 1 hours 40 minutes

Yield 4

Number Of Ingredients 8

1 x 1.5 kg free-range whole chicken
100 g unsalted butter
olive oil
½ a cinnamon stick
1 bunch of fresh sage leaves picked
2 lemons
10 cloves of garlic
550 ml milk

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
    2. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
    3. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
    4. Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
    5. To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.

Nutrition Facts : Calories 533 calories, FatContent 35.7 g fat, SaturatedFatContent 15.6 g saturated fat, ProteinContent 44.7 g protein, CarbohydrateContent 9.2 g carbohydrate, SugarContent 6.9 g sugar, SodiumContent 1.0 g salt, FiberContent 0.5 g fibre

KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Kung Pao Chicken | Chicken Recipes | Jamie Oliver Recipes image

This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.

Total Time 45 minutes

Yield 2

Number Of Ingredients 18

1 tablespoon Szechuan peppercorns
2½ tablespoons cornflour
4 skinless higher-welfare chicken thighs (350g)
groundnut oil or vegetable oil
4 cloves of garlic
5 cm piece of ginger
2 spring onions
6 dried red chillies
2 tablespoons low-salt soy sauce
½ tablespoon rice wine vinegar
1 heaped tablespoon runny honey
50 g unsalted peanuts
1 punnet of salad cress
½ a cucumber
1 large carrot
½ a bunch of fresh coriander
1 tablespoon low-salt soy sauce
1 tablespoon rice wine vinegar

Steps:

    1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
    2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
    3. Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
    4. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
    5. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
    6. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
    7. Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
    8. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
    9. Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
    10. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.

Nutrition Facts : Calories 572 calories, FatContent 30.1 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 45.2 g protein, CarbohydrateContent 32.7 g carbohydrate, SugarContent 20.2 g sugar, SodiumContent 2.3 g salt, FiberContent 2.7 g fibre

More about "recipes for cooked chicken recipes"

CHICKEN IN MILK | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Trust me, you're going to love this one – the milk creates the most amazing flavoursome sauce
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 533 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
    2. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
    3. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
    4. Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
    5. To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.
See details


KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving
    1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
    2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
    3. Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
    4. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
    5. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
    6. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
    7. Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
    8. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
    9. Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
    10. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.
See details


KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving
    1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
    2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
    3. Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
    4. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
    5. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
    6. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
    7. Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
    8. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
    9. Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
    10. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.
See details


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