This dish is not always photogenic, but it is delicious, a very simple standard recipe. I jointed an organic chicken to make this, and used Viognier, and bay leaves and garlic from the garden.
- About 1.5kg chicken joints,
- 50-60 ml Olive oil (4 tbsp)
- 2 garlic bulbs, separated into cloves with the skin left on
- a sprig of bay leaves, around 6 leaves
- 200ml white wine
- 100ml water
- salt and pepper
- Season the chicken with salt and pepper, and leave to stand while you prepare the other ingredients.
- Use a large casserole dish or pan with a lid. Heat the olive oil, and fry the garlic cloves over a medium heat, until they start to brown. Remove them from the oil and set aside.
- Fry the chicken in the olive oil, for around 3 minutes, until browned all over.
- Return the garlic to the pan with the white wine and bay leaves, and agitate the pan to mix the ingredients.
- Simmer for a few minutes, before adding the water, and bring back to a simmer to cook for another four minutes.
- Take out the white breast meat, and set aside: the thigh, leg and wing joints will need another 10 minutes.
- When the thigh meat is cooked, add the breast meat back in, bring back to a simmer and then serve.
We were given a marrow, a vegetable that I am not that confident with. We made stuffed marrow rings, and I didn’t get it right, so you’ll need to wait for a more successful version. Just to say that the marrow was not well-cooked. The redeeming feature was this stew, which I made to be the stuffing. We ended up eating it with couscous.
- 250g chicken
- 1 onion
- 1 green pepper
- 250g mushrooms
- vegetable oil
- 1 can chopped tomatos
- 500ml stock
- 2 tsp cornflour (I mixed marigold stock powder with the cornflour before adding water)
- salt and pepper
- a good pinch of paprika
- a good handful of chopped mint and dill (or 1 tsp each of dried mint and dill)
- Prepare all the ingredients. Chop the chicken into small pieces. Chop the onion finely. Core the pepper, remove the seeds and slice. Prepare the mushrooms and slice coarsely.
- Heat the oil in a casserole dish, and when it is hot, gently fry the onion and peppers until soft.
- Add the chicken and mushroom, and fry for a further 4 minutes or so until the chicken is sealed.
- Meanwhile, mix a little stock with the cornflour to make a smooth paste, and then add the paste back to the stock and mix.
- Add the tomatoes to the chicken in the pan, and bring to a simmer
- Add the stock, paprika, salt and pepper and herbs. Bring to a simmer and cook gently until the stew starts to thicken.
- Cover the casserole and cook in a moderate oven for 20 minutes max.
Serve with couscous and garnished with chopped herbs, such as parsley and dill.
This salad is a rich paste made with chicken, walnuts, stock and breadcrumbs. It is delicious spread on bread, oatcakes and other savoury biscuits. I got this recipe from Cookistan, when we were on holiday in Istanbul.
The Circassians were a tribal people who lived in the area between the Black Sea and the Caspian sea, north east of modern Turkey. They were part of the Ottoman Empire, and the dish has made its way into modern Turkish cookery.
- 2 chicken breasts, poached in 1 litre of well-seasoned stock
- 250g walnuts
- 4 cloves of garlic
- 200g panko breadcrumbs, or other dried breadcrumbs
- 4 tbsp mayonnaise
- 12 tbsp plain yoghurt
- Chopped dill, optional
- 1 tsp cumin
- 3 tsp sweet paprika, to taste
- 2 tsp salt and 1 tsp pepper to taste (quite a lot of salt and pepper)
- 6 teaspoons paprika (sweet)
- Garnish: 1 tsp paprika in olive oil and whole walnut halves
- Cool the poached chicken, and strain and reserve the stock.
- Shred the cooked chicken breast very finely.
- Roughly crush the walnuts and finely crush the garlic.
- Soften the breadcrumbs with stock to make a soft paste.
- Add the chicken, olive oil, mayonnaise, yoghurt, cumin, paprika dill, and salt and pepper to make a paste, and stir in the walnuts and garlic. Check the seasoning; this needs quite a bit of salt to bring out the flavour.
- Garnish with 1 tsp paprika fried in 1 tbsp olive oil, walnut halves, and chopped dill.
We had some bits of chicken in the freezer, all boned, and I made this from ‘Curry Easy’ which has to be one of my favourite recipe books.
Ingredients for marinade:
- 500g boned skinned chicken pieces, cut into 2cm slices
- 1/2 tsp salt
- freshly ground black pepper
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- Juice of half a lemon
- 1/2 tsp cayenne pepper
- 1 tsp garam masala
- 1 tsp grated fresh ginger
- 1 tbsp vegetable oil
Put all the ingredients in a sealed plastic box overnight (or minimum 30 mins if you forgot) in the fridge. Give the box the occasional shake to keep things all mixed together.
Ingredients for cooking:
- 3 tbsp vegetable oil
- 100g chopped onion (about 1/2 an onion)
- 3 tbsp chopped fresh mint
- Use a wok, karhai or large frying pan. Heat the oil over medium/high heat, then add the chopped onions and stir-fry for a minute
- Add the marinade and the chicken, and stir-fry for 3 minutes
- Add the mint, stir through, then take off the heat and serve with rice.
We had some bits of boned chicken, mostly breasts in the freezer, and some home-made harissa sauce. We found this recipe in Nigel Slater’s Kitchen diaries. And that is what we had for tea, with boiled potatoes and a little salad.
- Boned chicken, chicken breasts, chicken wings
- 2 tsps harissa paste
- 100ml greek yoghurt
- 3 tbsp organic olive oil
- a handful of mint leaves
- Salt and pepper
- Stir the harissa into the yoghurt and then beat in the olive oil with some salt and pepper to taste
- Roll the chicken in the thick sauce, and then grill it until tender inside, with some slight browning on the outside
- Done. I think this would work well on the barbeque in the summer, or with lamb chops. We are going to try it with goose breast as well.
An old classic. I have got very good at jointing chickens that have been passed on after meeting a sad end.
- 50g butter
- 1 chicken, jointed (or 1.5kg chicken pieces)
- 1 onion
- 225g mushrooms
- 100g lardons, or bacon bits
- 1 clove of garlic, chopped
- 300ml red wine
- 3 tbsp brandy
- 150ml stock
- thyme leaves
- salt and pepper
- 1 tbsp chopped fresh parsley
- 1 tbsp butter squished with 1 tbsp flour
- Melt the butter in a large casserole dish, and fry the chicken pieces for five minutes, and then set aside
- Fry the onions, bacon, mushrooms and garlic in the same pan for another five minutes
- Return the chicken to the pan, and then pour the brandy over the lot, and set alight for a minute or so.
- Pour the wine and stock into the pan, along with the thyme, salt and pepper. Bring to a simmer and cook for a couple of hours.
- Mix the flour and butter together, and add to the pan, about 10 minutes before the end.
- Garnish with chopped parsley before serving.