Posts Tagged ‘recipes’
A new and delicious combination of chicken and cinnamon to grace any dinner party.
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Chicken Ardennaise
Author: admin
This is a good dish for special occasions, but it does need the attention of the cook at the last minute. Serve with rice or new potatoes and fresh garden vegetables.
Long marinating is the secret to the success of this recipe. It is essential to allow the chicken flavours to fully develop. Start preparing this dish a day in advance.
CHICKEN A LA KING
Author: admin
This dish can be made a day or two in advance and kept covered in the refrigerator until required. Serve with plain boiled rice, to help mop up the juices.
This chicken dish looks very fresh and colourful and provides sufficient vegetables to need only the addition of new potatoes when serving. If you have a steamer, cook the chicken over the stock for 25 to 30 minutes.
CHICKEN THIGHS IN PERNOD
Author: admin
A quick and easy standby, good enough on its own with crusty brown bread, or served with fresh vegetables.
Parmesan Baked Chicken
Author: admin
A topping rich with tomatoes, herbs and Italian cheeses embraces succulent breasts of chicken. Serve with plain new potatoes and fresh spinach.
Chicken Marengo
Author: admin
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