Archive for the ‘Special Occasions’ Category
Parmesan Baked Chicken
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A topping rich with tomatoes, herbs and Italian cheeses embraces succulent breasts of chicken. Serve with plain new potatoes and fresh spinach.
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Chicken Marengo
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This classic dish dates back to 1800 when, according to legend, Napoleon’s chef created this recipe in celebration of their victory at the Battle of Marengo. Ingredients then included freshwater crayfish, substituted in this version with a garnish of cooked prawns (shrimp). Accompany with new potatoes or noodles.
Chicken Kiev
Author: admin
Traditionally, this sinful but classic Russian dish used part-boned chicken fillets (filets), but boneless chicken breasts are perhaps more convenient and economical. However, there is no escaping the buttery garlicky filling which oozes calories, so, as a compromise, these kievs are baked in the oven, rather than deep fried.
SERVES 4
4 boneless chicken breasts (each approx. 200 g/7 oz),
skinned
2 crisp eating apples
8 rashers smoked bacon, derinded
15 ml/1 tbsp sunflower oil
1 clove garlic, crushed (minced)
1 1/4 cups/300 ml/1/2 pt apple juice (preferably English)
750 g/1 1/2 lb calabrese or broccoli, washed
and trimmed
2 tbsp/25 g/ 1 oz butter
cup/50 g/2 oz flaked almonds
5 ml/1 tsp cornflour (cornstarch)
15 ml/1 tbsp water
salt and freshly ground black pepper
parsley, freshly chopped
Chicken Chasseur
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Any Chasseur recipe will almost certainly include mushrooms, shallots and white wine in the list of ingredients. This special chicken dish is easy to prepare, can be made in advance and reheated successfully. Accompany with fresh vegetables.
Nutty brown rice is used in the stuffing to make this a perfect dinner party recipe. Serve the sauce separately for those who want to control the flow of calories.
Because there is a stuffing and a sauce to accompany the poussin (Cornish game hen), you will find that one bird between two people is quite sufficient. Serve with fresh vegetables.
If you are wanting a plain roast chicken, perhaps to joint and eat cold, or to carve and enjoy without any trimmings, try this recipe. Serve it with baby new potatoes and ratatouille or an aubergine (eggplant) and tomato casserole.
Poulet Au Pot
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Chicken in the pot It was Henry IV’s wish that every family in his kingdom should be able to afford and enjoy this simple, but excellent, example of French cooking every Sunday. Hundreds of years later, it is still the perfect, trouble-free meal for all the family. Serve it with saffron rice or creamed potatoes.
Spiced Spatchock
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Although spatchcock refers generally to a roasting chicken, poussins (Cornish game hens) are just as good and more convenient to prepare and serve. If they are barbecued, baste them with-any remaining marinade and a little olive oil. Serve with a salad and potatoes boulangere.