Advertisements
RSS Feed

Tag Archives: one pot dish

Hunter Chicken or Chicken Chasseur

FE85FBE7-7E9F-4E7E-BF4B-A2BC47F3A156

32DE12DD-1A2B-4BFB-AEDE-149E7A6EC50DAn old favourite from the 70s, this is a really simple dish based on the French classic. I prefer to call it Hunter Chicken – it sounds earthier and more rustic than the French original!

My version is loosely based on a James Martin recipe for Chicken Chasseur.

Ingredients

2 chicken breasts and 2 chicken thighs, skin on (or any combination of chicken pieces to make up the equivalent of 1/2 chicken)
Salt and ground black pepper
25g plain flour
1 tbsp olive oil
50g butter
50g bacon rashers, chopped into pieces
100g button mushrooms
3-4 shallots, thickly sliced
1 tsp caster sugar
100 mls white wine
200 mls chicken stock
2 tbsp tomato paste
1 tsp thyme leaves, finely chopped
1/2 tsp rosemary, finely chopped
1 tbsp flat leaf parsley, finely chopped

Method

Place the chicken in a large ziplock bag and season with salt and freshly ground black pepper then add the flour and toss to coat.

Heat a large frying pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.

Heat another frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are brown. Add the shallots and then the caster sugar and fry for 2-3 minutes until brown and caramelised.

Pour the wine into the frying pan, stirring to deglaze, making sure you scrape all the goodness from the bottom of the pan.

Spoon or carefully pour the bacon and mushroom mixture over the chicken in the other frying pan. Add the stock and tomato paste to the chicken and bring to the boil.

Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.

When the chicken is cooked, scatter the dish with the thyme, rosemary and flat leaf parsley and serve.

224B0132-F054-4EF9-AC29-AE1DF0C54173

Advertisements

Jamie’s Baked Garlicky Mushrooms: 5 Ingredients

000E0CEA-2B59-4EF2-9011-45EE8399F84F

203BFF35-0EE7-4D7E-8119-C9070EE54BE9Love veggies? Love mushrooms? Here’s Jamie’s super simple mushroom bake, good as a starter, or as a substantial lunch or supper “snack”. The recipe comes from 5 Ingredients, Jamie Oliver’s great book. I’m gradually working my way through it!

It takes minimum time to prepare and to cook. I made the dish last weekend, in between some cake and brownie baking. I had the first half warm on sourdough toast and the other half the next night just as it was. Delish!

Ingredients

4 cloves of garlic

 ½ a bunch of fresh sage (15g)

350g ripe mixed-colour cherry tomatoes

4 large portobello mushrooms

40g Cheddar cheese

Method

Preheat the oven to 200 degrees C. Peel and very finely slice the garlic. Pick the sage leaves. Halve the cherry tomatoes. Peel the mushrooms, reserving the peel.

Place it all (peel included) in a 25cm x 30cm roasting tray and drizzle with 1 tablespoon each of olive oil and red wine vinegar. Add a pinch of sea salt and black pepper and toss together. Pick out 12 perfect garlic slices and sage leaves for later and sit the mushrooms stalk side up on the top. Bake for IO minutes.

Remove the tray from the oven, crumble the cheese into the mushroom cups and sprinkleover the reserved garlic and sage*. Return to the oven for I5 more minutes or until the cheese is melted and everything’s golden then serve up.

*I added some rosemary sprigs too, as rosemary works well with sage.  

BEB0BA5A-1BC8-4D13-9EFD-633233B852AF

 

 

John’s Chermoula Chicken

 

 

Another glorious autumn day in March, the warm and languid days more like an Indian summer. I was  at Palm Beach, visiting the Architect to celebrate the birthday of the Delegator. I am always in for a treat on a Palm Beach visit – not only a lovely view but always scrumptious food.

Thr Architect had made his famous orange and almond cake, always delicious, but the real surprise was that the Delegator himself had made a beautiful chicken dish based on that wonderful spice concoction, chermoula paste. It was unctuous and fragrant, and accompanied by couscous, grilled asparagus, vine ripened tomatoes and a little aoli, made a lovely lunch dish.

The Delegator used Christine Manfield’s Chermoula Paste  available from specialty grocers such as Simon Johnson in Australia. It’s not that difficult to make your own, if you can’t access this paste or similar.

Here is my rough approximation of the recipe as told to me by the Delegator.

Ingredients

12 chicken thighs fillets, skin on or off, depending on your personal preference

1 tbls of Chris Mansfield  Chermoula Paste or see here for a link to a Neil Perry recipe

1 tbls extra virgin olive oil

Juice of 1 lemon

3 lemon halves

A few sprigs of lemon thyme

Sea salt and ground black pepper to season

A dozen slices of prosciutto

Method

Marinate the chicken thigh fillets in a large bowl with the Chermoula Paste, olive oil and the juice of the lemon. Leave for a few hours or preferably overnight.

Preheat the oven to 180 degrees C.

Remove the chicken mixture and place in an ovenproof baking dish. Add the 3 cut lemon halves and lemon thyme to the mixture, and  season with salt and pepper. Finish by layering the prosciutto slices on the top. Bake in the preheated oven for about 30 minutes until the chicken is cooked through.

The chicken will give up a lot of juice, along with the lemons, so it’s great to serve this chicken dish with couscous or rice, or even crusty bread.

Well done to the Delegator for his inventive and delicious dish!

 

 

 

 

 

 

 

 

%d bloggers like this: