Tag Archive: Chicken

  1. Spatchcock Chicken by Jane Devonshire

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    We are delighted to share this recipe with you from our goodfriend Jane Devonshire. It’s quick and easy to prepare. With just a few store cupboard ingredients, you’ll have a meal fit for a king in no time at all. Easily scaled up or down depending on servings required.

    Kids in the Kitchen

    Lemons – Juicing lemons can be lots of fun. First before cutting the lemons in half, roll them on the side with your hands to get the juices going. Cut and use a juicer of choice or squeeze the juice into a bowl. Scooping out seeds with a spoon before using.

    Marinade – Measuring and count out the ingredients of the marinade and also crush the garlic together. When all ingredients are ready, mix well.

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4-6

    Difficulty: Easy

    Prep Time: 10 mins plus 1-2 hours for marinating

    Cooking Time: 1 hour


    Equipment


    Ingredients

    • 1 1.8kg (4lb) chicken – ask your butcher if he can spatchcock it for you or follow this video 
    • Olive oil, to drizzle
    • Lemon juice, to drizzle

    For the marinade:

    • 1 tbsp smoked paprika
    • 2 tbsp lemon juice
    • 3 tbsp olive oil
    • 2 garlic cloves, crushed
    • 1 tsp salt
    • 50 g butter

    Cooking Method

    1. Combine all of the ingredients for the marinade thoroughly in a bowl.
    2. Put the chicken on a baking tray, breast-side down, and smear on the marinade with a spoon. You probably need about 2-3 dessertspoons to cover it fully.
    3. Turn the chicken over and use a sharp knife to cut into the breast diagonally. Make two cuts to each breast about two-thirds of the way through. Do the same on the thighs of the chicken, making 1 cut on each one so that the chicken cooks evenly.
    4. Cover the chicken with the rest of the marinade, pushing it into the cuts of the chicken. You can do this with your hands but wear rubber gloves or your hands will be stained bright red!
    5. Leave the chicken to marinate for 1-2 hours.
    6. Preheat the oven to 200ºC (180ºC fan) gas 6. Dab knobs of butter on the chicken and cook for 1hr or until the juices run clear. You can barbecue the chicken or, if you are unsure of cooking times for a whole chicken, cook in oven for 45min, then remove and finish off on the barbecue.
    7. Once cooked, drizzle a little olive oil and lemon juice on to the chicken and leave it to rest for 10-15min before carving or jointing. Serve with salad or Jersey Royal potatoes covered in butter and mint, which I love.

    To Serve:

    Serve with salad or Jersey Royal potatoes covered in butter and mint.

     

  2. Simple One-Pan Roast Chicken by Jane Devonshire

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    Another simple yet delicious coeliac friendly one-pan recipe from Jane Devonshire. This recipe is very adaptable so use the food you have available and feel free to change the ingredients up as you please!

    Kids in the Kitchen

    Washing the Potatoes – this isn’t a step below, but you could let your kids wash the potatoes either in the sink or a washing up bowl. Let them use the veg brush though if you don’t have one you can use a clean small kitchen cloth. Things to talk about, do the potatoes sink or float? What other items/food/ingredients could you test to see if they sink or float? 

    Collecting Herbs – If you have herbs in the garden take the time to go outside with your kids to find the thyme and cut a bunch to bring in.

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4-6

    Difficulty: Easy


    Equipment


    Ingredients

    • 1 medium-sized chicken, about 1.8kg (4lb)
    • 1 bulb of garlic, halved horizontally
    • A large bunch of fresh thyme
    • 1 lemon, halved
    • Olive oil
    • Butter
    • Salt and pepper
    • 750g (1lb 10oz) new potatoes
    • 2 red onions, peeled and cut into chunks
    • 2 red peppers, cut in 2.5cm (1in) squares
    • 1 yellow pepper, cut in 2.5cm
    • (1in) squares
    • For the sauce
    • 2 heaped tbsp crème fraîche
    • Salt and pepper
    • Juice of 1-2 lemons

    Cooking Method

    1. Preheat the oven to 200°C/fan 180°C/gas 6. Remove the string from the chicken and put half of the garlic into the cavity with half of the thyme and lemon. 
    2. Put the chicken in a roasting pan, cover it with some olive oil and dot with butter. Season with salt and pepper and scatter the remaining thyme over. Roast in the oven for 45 minutes.
    3. Meanwhile put the potatoes in a pan of salted water over a high heat and boil until tender. Drain and set aside.
    4. Take the chicken out of the oven, remove it from the pan and set aside on a plate. Put the potatoes, red onion and the remaining lemon and garlic in the roasting pan and toss them in the juices, adding a little olive oil if they seem dry. 
    5. Put the chicken on top and return to the oven for 15 minutes, then take it out again and add the peppers. Return to the oven for 30 minutes. When the thighs of the chicken pull away from the body easily and the juices run clear, remove it from the oven, transfer it to a plate and leave to rest for 15 minutes.
    6. Turn up the oven to 220°C/fan 200°C/gas 7 and put the vegetables back inside for 10 minutes until soft. Remove from the oven, lift the vegetables out of the pan and set aside with the chicken. 
    7. To make the sauce, use a spoon to remove the excess fat from the juices in the pan, then place the pan on the hob. Heat gently and add the crème fraîche, salt and pepper and lemon juice to taste, then bring to the boil. Remove from the heat and pour into a small bowl.
    8. Return the vegetables to the pan and place the chicken on top, then serve with the sauce alongside.
  3. Chicken and Apricot Bellotines with Mushroom and Tarragon Sauce by Great British Chefs

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    This is a wonderful way of jazzing up boneless chicken thighs and is sure to impress your guests. The mushroom and tarragon sauce combines beautifully with the chicken and apricot bellotines to create a delicious dinner party dish.

    Recipe Courtesy of Great British Chef


    Serves: 4

    Cooking Time: 2 hours plus 1 hour for the bellotines to set


    Equipment


    Ingredients

    • 8 boneless chicken thighs
    • 8 slices of Parma ham
    • 100g of dried apricots
    • olive oil, for frying
    • 5 button onions, halved
    • 3 garlic cloves, crushed
    • 10 button mushrooms, any larger ones halved
    • 1 handful of dried porcini mushrooms
    • 150ml of white wine
    • 300ml of chicken stock
    • 2 tbsp of créme fraiche
    • 1 tbsp of tarragon, chopped
    • 6 Swiss chard leaves, halved lengthways
    • 200g of basmati rice, or wild rice, cooked

    Cooking Method

    1. Start by making the ballotines. Lay the chicken thigh fillets skin-side down and place 2 dried apricots in the middle of each. Roll the chicken around the apricots, creating a cylindrical shape, then wrap each one in a slice of Parma ham, ensuring the ham covers the seal of the chicken.
    2. Wrap each ballotine tightly in cling film, making them as neat and cylindrical as possible. Transfer to the fridge and leave for at least 1 hour to chill and set.
    3. Meanwhile, place the dried porcini in a heatproof bowl and pour over boiling water. Leave for 20 minutes to rehydrate, then drain and reserve both the liquor and the mushrooms.
    4. Place a sauté pan over a medium heat and add a drizzle of oil. Take the ballotines out of the fridge, unwrap and fry them until crisp – start by cooking the seam of the Parma ham, as this will help seal them, then roll them around until crisp all over. Once golden, remove from the pan and set aside.
    5. In the same pan, add the button onions cut-side down and cook until golden, then add the garlic and porcini mushrooms. Cook for 3 minutes, then add the white wine and scrape up any stuck bits with a spatula.
    6. Simmer the white wine until reduced by two-thirds, then add the ballotines back into the pan followed by the chicken stock, the reserved mushroom soaking liquor, any leftover apricots and the button mushrooms. Cover and cook for 20 minutes, then remove the lid and simmer for another 20 minutes.
    7. Once the chicken has cooked through, remove them from the sauce and set aside. If the sauce needs reducing further then cook for another 5 minutes, then add the chard leaves and stir in the crème fraiche.

    To Serve

    Return the chicken to the pan, check for seasoning, finish with the chopped tarragon and bring the pot straight to the table with the cooked rice.

  4. Sea Truffle Salt Baked Chicken by Carters of Moseley

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    We have been lucky enough to collaborate with Michelin Starred Chef Brad Carter and his team at Carters of Moseley to bring you this fabulous recipe.

    Unsurprisingly there has been no compromise in selecting some of the best local ingredients for the recipe. Carters have used Caledcott’s Cotswold White free range chicken and Droitwich Sea Truffle Salt produced by Churchfields Saltworks.

    Salt-baking the chicken helps it maintain moisture and results in an incredibly intense flavour. Combined with the black garlic mayonnaise, glazed offal and the leek and onion this dish is guaranteed to delight.

    Carters have also taken the hassle out of finding a wine pairing to impress. Just as they do in the restaurant they’ve recommended natural, organic, bio-dynamic wines. Focusing on dry white wines from Austria they’ve recommended a wine for every budget:

    1. Mechtild, Gut Oggau, Burgenland, Austria, 2015
    2. Family Reunion White, Gut Oggau, Burgenland, Austria, 2016
    3. Grüner Veltliner, Arndorfer, Kamptal, Austria, 2017

    For your chance to WIN the ProWare Stainless Steel Tri-Ply Roasting Pan, Droitwwich Salt and a beautiful bottle of Gut Oggau wine check out our COMPETITION on the Great British Chef website.

    Serves: 4

    Prep Time: 1 hour

    Cooking time: 1.5 hours


    Equipment


    Ingredients

    • 1 whole chicken, giblets removed and prepared
    • 4 leeks, halved (just whites)
    • 2 onions, quartered
    • 200ml soy sauce (Japanese)
    • 800g Carters Sea Truffle Salt
    • 2 egg whites
    • 150ml chicken stock
    • 50ml rapeseed oil

    For the black garlic mayonnaise

    • 200ml rapeseed oil
    • 2 egg yolks
    • ½ tsp English Mustard Powder
    • 1 tbsp white wine vinegar
    • 4 black garlic cloves, pureed
    • salt to season

    Cooking Method

    For the chicken

    1. Preheat oven to 190°C. Remove the giblets from the inside of the chicken and discard the neck. Prepare the heart and kidneys by trimming away the sinew. Set aside, leaving whole.
    2. Quarter the onions and push inside the chicken. Tie the chicken back up using cooking string and prepare to cover with salt.
    3. Mix the egg whites with the Sea Truffle Salt. Make a chicken shaped pile of the salt mixture in the middle of the Proware Roasting Tray and place the chicken on top. Then evenly cover the chicken with the remaining salt. Put the chicken in the oven for 1 hour.
    4. Remove from the oven and rest in the salt for around 20 minutes.
    5. Next, prepare the leeks by cutting lengthwise leaving a little of the root attached to hold it together during cooking. Blanch in boiling water for 1-2 minutes. Refresh in the ice water, remove from the water and dry thoroughly. Set aside.

    For the black garlic mayonnaise

    1. Whisk together the egg yolks, mustard powder and vinegar until it thickens and becomes pale in colour.
    2. Slowly start to add the oil at a steady stream whilst continually whisking.
    3. Once all of the oil has been added and the mayonnaise has thickened, add the salt to taste and whisk in the black garlic puree.

    Return to the chicken

    1. Crack the salt crust away from the chicken and remove the whole bird from the roasting tray and place on a chopping board. Take the breast off the carcass followed by the legs and oysters. Carefully remove the leg meat from the bones, keeping the meat as whole and intact as possible. Remove the onions, flake into petals and set aside.
    2. Fry the chicken in a dry frying pan to crisp up the skin then carve into 4 even portions. Keep warm.
    3. Fry the onion petals until they colour on the edges. Put the frying pan on to heat until ‘medium hot’ then add the rapeseed oil. Fry the leek on the cut side down until it’s coloured golden brown. Remove and keep warm.
    4. Add the offal to the frying pan and increase the heat. Seal on all sides then add the chicken stock and reduce by ⅔. Then add the soy sauce and reduce by ⅔ again to glaze the offal. Keep warm.

    To serve

    1. Place the leek onto the plates just off centre.
    2. Place a piece of carved chicken next to the leek, followed by the onion petals.
    3. Spoon over the offal glaze onto the leek and chicken.
    4. Pipe a dot of black garlic mayonnaise onto the plate and serve with some of the Sea Truffle Salt on the side for dipping.

    Find out more about Droitwich Salt and shop the range here.

    Proware Droitwich Salt Sea Truffle

    To learn more about Carters take a look at our blog ProWare Pans are a Tasty Prospect for Michelin Star Chef Brad Carter.  

  5. Dunkertons Cider Chicken

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    This recipe is delicious! The creaminess of the sauce along with the sweet crispy topping of the apples is sure to be a crowd pleaser.  Apples are pressed in the autumn in order to make cider, however the key to a good cider is waiting. You must wait until at least February to start drinking it, and the longer you wait, to say June or July, the better it will taste.

    ProWares Hereford Cider Chicken

    We’ve suggested using Dunkertons Black Fox Herefordshire cider in this recipe. A 7% ABV medium dry cider which has a light fizz to it. It has a mellow flavour that is followed by a slight bitter-sweet bite. We consider it one of the most honest/authentic ciders on the UK market.

    The tenderness and flavour of the chicken is delightful. We hope you enjoy this recipe!

    Written by Corin

    Serves: 4

    Prep time: 15 minutes

    Cooking Time: 60 minutes


    Equipment


    Ingredients

    • 8 chicken thighs, skin on and bone in, seasoned with salt and pepper
    • 2 sweet eating apples, 1 peeled and cut in small chunks
    • 3 medium leeks, washed, trimmed and cut into 1 inch chunks
    • 3 cloves garlic, finely chopped
    • 500 ml dry cider/Dunkertons Black Fox Cider
    • 1 tablespoon of plain flour
    • 40 g of butter + a little olive oil
    • 1 teaspoon of sugar
    • 5 sprigs of thyme
    • salt and freshly ground pepper
    • 150 ml of double cream

    Cooking Method

    1. In the sauté pan, melt half the butter plus a little olive oil and gently brown the chicken thighs a few pieces at a time. When brown, remove from the pan and set aside on a plate until all chicken thighs have been browned.
    2. Add the garlic and the leeks to the oil/butter remaining in the pan and cook very gently for 10 minutes, turning over from time to time until soft.
    3. Turn up the heat slightly and add half of the apples to the pan with the leeks, just to brown the pieces a little bit.
    4. Now add the flour to the pan, stir for a minute or so to absorb the juices. Gradually add the cider, stirring as you go, so that no lumps form.
    5. Return the chicken to the pan and add 4 sprigs of thyme. Reduce to a very low heat, put the lid on and leave to cook on top of the stove for about 35-40 minutes.
    6. Remove the chicken from the pan again and set aside on a plate. Then simmer the pan juices until reduced by a third. Add the cream and allow to gently heat through. Season to taste with salt and freshly ground pepper.
    7. While this is heating through, peel and cut the second apple into chunks and sauté with the remaining butter in the small frying pan. Add the sugar to caramelise the apple pieces and cook until tender.
    8. Return the chicken to the pan again and dot with the caramelised apple and the leaves from the remaining sprig of thyme.
    9. Serve alongside some crusty bread, rice or potatoes and a side of vegetables, oh and you can’t forget a glass of lovely dry cider to wash it down with!
  6. What’s in my veg box? – Brussel Sprouts

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    About a month or so ago I discovered Beanies , a local Wholefoods store in Sheffield. We were looking for unique pumpkins to carve for our Halloween competition and they had a wide variety of squashes and pumpkins in store. When picking them up I fell in love with the store, it reminded me of my hometown Victoria BC, slightly hippy, health minded and natural. It was at this point I decided to try having one of their locally sourced and organic veg boxes delivered every other week. Since then I’ve had my fair share of squash, leafy greens, onions etc delivered to my door however last week I was delighted and slightly intimidated to see the massive brussel sprout stalk with leaves arrive one morning. I’ve had plenty of brussel sprouts over the years, but what would I do with the whole thing, stalk and leaves included?

    prepbrussel

    I set to researching on the internet and found out both are edible and come highly recommended. I’ve had brussel sprouts with bacon before however how would it fair with chorizo? Surely, it would work, I’ve substituted chorizo for bacon in carbonara many times so why not give it a whirl!

    ProWare's Brussel Sprout Bake

    Inspired by Hairy Bikers Spanish Chicken Bake  I thought why not do the brussel sprouts and leaves in a similar way to the roast veg? I pan fried the brussel sprouts rather than oven baking them and add a pinch of chili powder to the chicken for a bit of a kick and I was delighted with the results. See my recipe below.

    ProWare's Brussel Sprout Bake

    Written by Corin

     

    Spanish Chicken and Brussel Sprout Bake

    Serves: 3
    Prep time: 20-30 minutes
    Cooking time: 40 minutes


    Ingredients

    For the Brussel Sprouts

    • 300-350g brussel sprouts, outside leaves removed and sliced in half
    • 1 small onion, sliced
    • 120g chorizo, cut in half then thinly sliced
    • 130g leaves of brussel sprouts shredded (can substitute cabbage or leafy greens)
    • 2 garlic cloves, finely sliced
    • Salt and pepper for seasoning
    • Pinch of smoked paprika
    • 1 lemon, zest and juice
    • 2 knobs of butter

    For the Chicken

    • 3 chicken thighs
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon smoked paprika
    • pinch of chilli powder
    • Salt and pepper for seasoning
    • Olive oil

    Equipment


    Cooking Method

    For the Chicken

    1. Preheat oven to 200°C.
    2. Season the chicken generously with salt and freshly ground pepper.
    3. Mix together the oregano, smoked paprika and pinch of chilli powder (if desired).
    4. Using your hands rub the spice mixture all over the chicken thighs.
    5. Spread olive oil on the baking tray in order to stop the chicken from sticking to it and place chicken on the tray and then in the oven.
    6. After 10 minutes start the chorizo for the brussel sprouts.
    7. After the chicken has been in the oven for 20 minutes take it out and spoon the juices and olive oil from the baking try over the chicken with a spoon.
    8. Put the chicken back in the oven for a further 20 minutes.
    9. Remove the chicken from the oven and serve on top of brussel sprouts.

    For the Brussel Sprouts

    1. Put the sliced chorizo in the frying pan over a medium heat. Fry until the oils are released and then add the sliced onion.
    2. Cook the onion and chorizo for about 5 minutes or until the chorizo is slightly browned and the onions have softened.
    3. At this point, add the sliced garlic and cook for another minute.
    4. Add a pinch or two of smoked paprika then add the brussel sprouts.
    5. Cook for a further 5-10 minutes or until the brussel sprouts start to brown slightly and have nearly been cooked through.
    6. Add the brussel sprout leaves and the butter and stir thoroughly in the pan.
    7. Cook for another 5 minutes stirring frequently to avoid burning.
    8. Turn the heat down to low and add half the juice of a lemon and the lemon zest and season with salt and pepper then mix thoroughly and then turn off heat.
    9. Place onto serving dishes and top each plate with a piece of chicken.

    ProWare's Brussel Sprout Bake

     

     

  7. Pot Roast Chicken

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    This is a great one-pot option for your Sunday Roast. A large stockpot with a tight fitting lid is essential when pot roasting.

    The lid ensures the moisture is kept in, creating a steamy environment keeps the meat nice and tender. As with all meats you are likely to get tastier results if you buy outdoor reared produce from a reputable local supplier. You probably won’t use all the gravy but don’t discard it as it will make an excellent base for soup.

    stockpot1

    Serves: 4

    Prep time: 10 minutes

    Cooking time: 1 hour 20 minutes


    Ingredients

    • 1 whole Chicken (around 1.5-2kg)
    • 60g unsalted butter
    • Sea salt flakes (to taste)
    • Freshly ground black pepper (to taste)
    • Drizzle of olive oil
    • ½ Lemon
    • 1 whole garlic bulb (this may seem like a lot of garlic but it will add depth to the flavour of the sauce and will not be overpowering once cooked)
    • 100ml dry white wine
    • 4 shallots peeled and cut in half
    • 2 large carrots, peeled and chopped into chunky pieces
    • 4 potatoes, peeled and cut into pieces about the size of a walnut (cutting the potatoes any smaller runs the risk of them ‘dissolving’ into the sauce)
    • 2 sprigs (leaves only) of an aromatic herb such as sage, rosemary, or thyme
    • Freshly boiled water
    • 5g unsalted butter
    • 1 dessert spoon of plain flour

    Equipment

    • Copper Tri-ply 24cm Stockpot
    • Knife
    • Chopping board
    • Large plate
    • Oven gloves for handling the pan in and out of the oven and on the hob top. The handles of the stockpot will get very hot whilst in the oven and will retain heat for a long time, so be when careful when handling! Oven gloves are essential.

    Cooking Method

    1. Preheat the oven to 220°C.
    2. Mix the salt and black pepper into the 60g of butter and rub it all over the chicken.
    3. Place the half lemon inside the body cavity of the chicken. Chop the garlic bulb in half horizontally and place it into the stockpot along with the chicken.
    4. Drizzle the cut garlic with a bit of olive oil then place the stockpot in the oven (without the lid) and allow the skin to crisp for 20 minutes.
    5. Once the chicken has browned use the oven gloves to bring the stockpot onto the hob, transfer the chicken to a warm plate and add the wine to the stockpot to deglaze it, over a medium heat, getting any caramelised bits off the base of the pot. These will add flavour to the finished dish.
    6. Put the chicken back into the stockpot and add the vegetables, herbs and just enough of the freshly boiled water to half cover the chicken. Place the lid on the stockpot and return to the oven using your oven gloves. Reduce the temperature to 190°C and cook for a further 50 minutes.
    7. Once the chicken is fully cooked remove from the pot and cut into sections. Serve alongside the vegetables.
    8. Thicken the sauce by mixing a dessert spoon of plain flour into a paste with the remaining butter and then whisk the paste into the sauce in the pan. The sauce must be boiled gently for a minute or so in order to cook the flour.
    9. Serve the chicken pieces with the vegetables, potatoes and a splash of the gravy. We added a handful of watercress to the plate for a fresh summery taste.
  8. Wendy’s Thai Green Curry

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    This recipe is a quick & easy take on the light & fragrant Thai Green Curry. The curry paste at the heart of the recipe is versatile and can be prepared a few hours in advance. You could substitute the chicken for prawns or even use vegetables. Alternatively why not add some natural yoghurt to the paste & marinate the chicken for 1 – 2 hours before threading onto skewers & grilling or barbecuing. We’ve served it here with mixed grain basmati rice (mixed through with some coriander & finely sliced mushrooms which have been gently fried in toasted sesame oil ).

    curry1

    Serves: 4

    Prep time: 15 minute

    Cooking time: 50 minutes


    Equipment


    Ingredients

    • 4 chicken fillets
    • 2 cm fresh ginger
    • 2 white onions
    • 2 – 4 green chillies (according to taste)
    • 4 – 6 cloves garlic
    • 1 large bunch fresh coriander
    • 1 heaped tablespoon plain flour
    • 1 heaped teaspoon red chilli powder
    • 1 level teaspoon salt
    • Rind and juice of 1 lime
    • 25g of creamed coconut
    • Olive oil
    • 250ml water

    Garnishcurry3

    • 1 tablespoon blanched, sliced almonds
    • Yellow and red pepper
    • 1 tablespoon sultanas
    • Zest of 1 lemon
    • 1 tablespoon chopped fresh coriander

    Cooking Methodcurry2

    1. Chop the chicken fillets into 2cm cubes.
    2. Toss the chicken cubes in flour mixed with chilli powder and set aside.
    3. Blend the ginger, salt, onions, garlic and coriander in food processor until a smooth spice paste is formed. Add the water and blend again.
    4. Fry the paste in 2 tablespoons of oil in the saucepan, stirring all the time until golden, then transfer to a dish and set aside.
    5. Gently fry the chicken cubes in 2 tablespoons olive oil until pale golden brown in the pan.
    6. Add spice paste mixture and cook on a low heat for 40 minutes.
    7. Add creamed coconut and the juice and zest of one lime.
    8. Adjust seasoning and add extra water if the curry appears dry. The chicken should appear well coated in a medium to thick sauce.
    9. Sauté peppers, sultanas and almonds lightly until sultanas are plump and almonds lightly browned, stir in lemon zest and coriander, season and arrange on top of curry.
    10. Serve with plain basmati or coconut rice.