RECIPES FOR CHICKEN DISHES

 

                                         CHICKEN AND VEGETABLE PIE

1 onion, peeled and chopped

40 g (1.4 oz) butter

100 g (3.5 oz) mushrooms, trimmed and finely sliced

400 ml (14.11 fl oz) warm milk

1 chicken cube

1 pinch of grated nutmeg

1 pinch of mustard

1 bay leaf

200 g (7 oz) mixed vegetables (peas, corn, chopped broccoli and carrots)

500 g (1 lb) chicken, boiled, boned and cubed

250 g (8.3 oz) shortcrust pastry

 

Sauté the onion in butter, stirring occasionally, until translucent. Add the mushrooms and cook, stirring until almost cooked. Stir in the flour and mix to make a thick paste.  Crumble the chicken cube over the roux and pour the warm milk over in portions, stirring constantly each tome until the sauce bubbles and thickens, season with freshly ground black pepper and grated nutmeg. Stir in the cubed chicken and set aside to cool.

 

Preheat the oven to 180 c (350 F) and butter a Pyrex dish.  Roll out the pastry and cut in two pieces one larger than the other.  Line the dish with the larger piece of dough, spoon in the chicken mixture and even the surface.  Cover with the smaller dough sheet and crimple the two sheets attractively to seal.  Make several slashes on the top sheet to allow the pie to breathe brush with milk and bake for 30-40 minutes until the pastry becomes crisp and golden.

 

 

                              CHICKEN WITH SPRING ONIONS AND FENNEL

1 ½ kg (3 lb) chicken, skinned and boned and cut into serving pieces

4 tbsp olive oil

2 tbsp lemon juice

1 potato, peeled and grated

500 g (1 lb) spring onions trimmed and chopped

500 g (1 lb) fennel leaves, trimmed and finely chopped

Salt and freshly ground black pepper to taste

 

Sauté the chicken in olive oil for 8-10 minutes, turning occasionally, until lightly browned.  Pour in the lemon juice and 1 cup of water, cover the saucepan and simmer for 15 minutes. Add the potato, spring onions and fennel leaves, season to taste with salt and pepper and simmer for 20-30 minutes until the chicken and vegetables are tender and the sauce thickens.

 

Serve immediately with mashed potatoes.

 

 

                                                   CHICKEN MILANEZA

1 ½ kg (3lb) chicken

4 litres (16.9 cups) water

2 bay leaves

1 ½ chicken stock

2 celery stalks, threaded

3 carrots, scraped

500 g (1lb) basmati rice

2 tbsp olive oil

100 ml (3.5 fl oz) METAXA brandy

50 g ((1.7 oz) melted butter

100 g (3.5 oz) or more grated Parmesan

150 g (5.2 oz) peas, corn, chopped broccoli boiled in salted water

Zest of 1 lemon

1 tsp lemon juice to accentuate the taste

Salt and freshly ground black pepper to taste

Extra grated Parmesan

 

Sauce:

50 g (1.7 oz) butter

50 g ( 1.7 oz) plain flour

1 bay leaf

500 ml (2 cups) chicken stock

Salt, white pepper and nutmeg to taste

½ cup chopped parsley

 

Cut the chicken into 10 portions and place in a saucepan.  Add the bay leaves chicken cube and cover with water and boil for 20 minutes. 

 

Meanwhile, cut the celery and carrots into 3 large pieces place in the saucepan and boil for 30 minutes more.  Drain the chicken and vegetables and reserve the stock.  Also remove the skin and bones for the chicken.

 

Sauté the rice in 1 tbsp olive oil for2 minutes and pour in the brandy.  When the alcohol evaporates, pour in enough stock to cover, lower the heat and simmer gently for 25-30 minutes, stirring occasionally.

 

Chop the chicken and vegetables into small pieces and place them in a bowl.  Sprinkle with the grated cheese, the peas, corn, chopped broccoli and carrots, lemon juice and zest and rice, salt and pepper to taste and mix well to combine.  Cover with clingfilm and refrigerate for 3 hours.

 

For the sauce, sauté the flour and bay leaf in butter and stir with a whisk for 4 minutes to prevent the taste of raw flour. Pour in the warm stock, in doses, stirring well each time until the sauce bubbles and thickens.  Discard the bay leaf and stir in the nutmeg.

 

Warm the mould with the rice and chicken mixture over simmering water and reverse on a round heated dish.  Serve drizzled with some of the sauce and sprinkled with grated Parmesan.  Place the remaining sauce in a sauce bowl and pass around. 

 

 

 

                                          CHICKEN AND CHICKPEA STEW

1 ½ cups chickpeas soaked in salted water overnight

5 tbsp olive oil

1 ½ kg (3 lb) chicken, skinned, boned and cubed

1 large onion, peeled and grated

1 leek, split lengthwise, washed and finely chopped

1 large carrot, scraped and diced

2 cloves garlic, peeled and minced

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 ½ cups tomato juice

250 ml (1 cup) chicken stock

1 tsp sugar

½ tsp oregano

2 tbsp finely chopped fresh basil plus extra for sprinkling

1 tsp chilli flakes

Salt and freshly ground black pepper to taste

 

Drain and rinse the chickpeas and simmer for 30 minutes in vegetable stock. Then remove from the heat.

 

Sauté the chicken in olive oil, turning frequently for 8-10 minutes until golden brown all over.  Add the onion, leek, bell peppers, carrot and garlic and cook, s5irrimg frequently for 5 minutes until softened.  Pour in the tomato juice, chicken stock and sprinkle with sugar, oregano, basil and chilli flakes.  Add the chickpeas with their cooking liquid and taste for seasoning and adjust, if necessary.  Simmer for 35-40 minutes until the chickpeas and chicken are tender.  Serve sprinkled with chopped parsley.  

                                CHICKEN PIE WITH SOUR CREAM PASTRY

Pastry:

2 cups plain flour

240 g (8 oz) cold butter, cut into small pieces

5 tbsp sour cream

Salt to taste

 

4 cups cooked chicken, cut into bite-sized pieces

2 tbsp butter

240 g  (8 oz) mushrooms, trimmed and thinly sliced

2 carrots, scraped and thinly sliced

2 celery stalks, threaded and thinly sliced

1 cup baby artichokes hearts, chopped

 

Sauce:

4 tbsp butter

4 tbsp plain flour

1 bay leaf

1 ¾ cups chicken broth

Salt and freshly ground white pepper to taste

 

1 egg

3 tsp cream

 

In a food processor place all the pastry ingredients and pulse until a soft, pliable dough is formed. Cover with cling film and refrigerate for 1 hour at least.  Sauté the sliced mushrooms in butter until cooked and dry.

 

In a small saucepan, bring 500 ml (2 cups) of water to the boil, add the carrots and celery and cover and simmer for 12 minutes, or until tender and drain well.  Combine the chicken with the mushrooms and vegetables and the artichokes and mix well.

Preheat the oven to 180 C (350 F).

 

Place the butter and bay leaf in a saucepan and cook until butter foams, sift in the four and stir for 2-3 minutes or more to prevent the taste of raw flour.  Slowly add the chicken broth and continue cooking and stirring until the sauce bubbles and thickens. Add the cream and parsley.  Taste and add salt if necessary and freshly ground pepper to taste.  Discard the bay leaf and pour the sauce over the chicken/vegetable mixture.

 

Roll out the pastry, lay over the dish and crimp the edges.  With a sharp knife cut small slits all over the pastry and bake for 40 minutes until the pastry is golden brown.

 

 

                                                   CHICKEN CURRY

This is a recipe for a delicious Indian dish.  If you prefer the curry less spicy, use a mild curry powder without using the Cayenne pepper.  You can use the same recipe for prawn curry, being careful not to overcook. 

 

1 ½ kg (3 lb) chicken, skinned, boned and cut into bite-sized  pieces

A little salt mixed with

½ tsp ginger

 

2 tbsp olive oil

1 tsp clarified butter

3 onions, peeled and finely chopped

3 cloves garlic, peeled and minced

 

 

1 piece of ginger, peeled and sliced

 

2 heaped medium-hot curry powder

½ tsp ground cardamom seeds

½ tsp ground coriander

½ tsp ground cinnamon

½ tsp Cayenne pepper

½ tsp freshly ground pepper

½ tsp grated nutmeg

1 bay leaf

 

800 g – 1 kg (1 lb 10 oz – 2 lb) apples or peaches peeled, cored and thinly sliced

500 ml (2 cups) tasty vegetable stock

Salt, sugar or honey to taste

1 pact of desiccated coconut

Boiling water to cover

 

Sprinkle the chicken with the salt and ginger mixture and sauté them in olive oil and clarified er until they become lightly brown and transfer to a dish.

 

Remove all but 2 tbsp of the oil and add the onion and a little water and cook gently, stirring occasionally, until the onion is cooked and slightly coloured.   Then add the garlic and ginger and cook for a few minutes.

 

Mix all the spices together and sprinkle over the onion mixture and stir for 3-5 minutes.   Then add the fruit, salt and sugar or honey, lower the heat and simmer gently, covered, stirring occasionally until the fruit resembles a thick purée. Add the stock and stir to prevent sticking.  Remove the ginger slices and bay leaf and blend the sauce until smooth and taste and add sugar or honey and salt, if necessary.

 

Add the chicken to the sauce and simmer gently until tender.   Cover, cool and refrigerate the food until needed.   I usually prepare this dish the previous day because it really improves with time.

 

The next day, place the desiccated coconut in a saucepan and pour boiling water over, to cover and leave for 1-3 minutes to infuse.   Heat the prawn curry, strain the coconut milk over and stir. Taste for seasoning and adjust if necessary.   It should be perfect.