Posts Tagged ‘recipes’
SKEWERED CHICKEN
Author: admin
A healthy and nutritious way of serving chicken to children. Delicious hot with rice or jacket potatoes, or cold as part of a packed lunch.
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Sweet and sour dishes have long remained a firm favourite. Although any joint of chicken can be used, the dark meat has always proved most popular. Serve the dish with plain boiled rice.
The addition of horseradish adds a pungent flavour to this chicken dish; yet it may have your guests trying to identify the ‘mystery ingredient’.
BAKED CHICKEN WITH BASIL SAUCE
Author: admin
Fresh basil is vital for this flavoursome dish and really has no substitute. Accompany with fresh green (string or snap) beans.
TARRAGON CHICKEN
Author: admin
Tarragon is a classic herb to accompany chicken. It has a powerful flavour- and a tendency to turn bitter if cooked for too long, so care is required when using it.
Kebabs are perfect for both a summer barbecue or a winter supper. They can be made well in advance and the ingredients can be varied to suit your own preference. Fruit and a curried honey marinade are delicious with chicken and help to keep it moist during cooking.
CHICKEN JURASSIENNE
Author: admin
Although this recipe uses whole chicken breasts, you can, if you prefer, cut the chicken into ‘goujons’ (wide strips) before crumbing them. Serve accompanied with mixed salad.
FRAGRANT CHICKEN PARCELS
Author: admin
These parcels, containing fresh herbs, yogurt and succulent chicken, can be cooked in the oven, over a steamer or even in with the barbecue charcoals. Whichever method is chosen, the result is deliciously aromatic. Accompany with new potatoes and green (string or snap) beans.
BLUSHING CHICKEN LIVERS
Author: admin
Here the chicken livers are quickly cooked in a spicy tomato sauce. They are good served with jacket potatoes, creamed potatoes or noodles and a green salad.
Although very tender and succulent, baby poussins (Cornish game hens) do not have as pronounced a flavour as the maturer chicken. They are delicious stuffed and served with a sauce – and there is no need to worry about carving or jointing the bird!