THE FAMOUS BAKED CHICKEN WITH CREAMY MUSHROOMS

BAKED CHICKEN WITH CREAMY MUSHROOMS

Ingredients :

• 750 grams chicken thighs (about 6 to 8 pieces)
• salt and pepper, to season
• olive oil
• 6 cloves garlic, smashed but left whole
• 300 grams fresh baby portobello or Swiss brown mushrooms, or a mix of both
• 250 ml all-purpose cream
• 100 ml chicken stock
• parsley sprigs, leaves picked and chopped, for garnish

Method :

Season chicken with salt and pepper. Heat a couple of generous glugs of olive oil in an ovenproof casserole or pot over medium-high heat. Add chicken, skin side down, in one layer; do not overcrowd the pot and do this in batches if necessary. Sear chicken for a couple of minutes on both sides until golden brown. Remove chicken from pan; set aside.

Remove oil from pan, leaving about 1 tablespoon and taking care not to lose the brown bits that have stuck to the bottom. Add garlic; sauté for under 1 minute or until fragrant. Add mushrooms, season with salt and pepper, and sauté until mushrooms release their liquid. Scrape the brown bits at the bottom of the pan. Stir and scrape until mushrooms have reabsorbed the liquid, lost a lot of volume, and taken on a dark, caramelized color. Add cream and stock; mix well. Season to taste. Tuck in all the chicken pieces over the mushrooms; cover.

Place covered pot in a preheated 350°F oven and bake for 25 to 30 minutes or until chicken is done. Garnish with parsley.

Prep Time 10 minutes

Cooking Time 45 minutes to 1 hour

The Most Popular Non-Vegetarian Dish Butter Chicken

Butter Chicken

Ingredients:

• 3 lbs. chicken drumsticks/ thighs/ sliced breast pieces
• 1 tbsp. oil
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 3 tsp. chilli powder (optional)
• 1 cup yogurt or buttermilk
• 1 cup sour cream
• 1/2 cup/4 oz. tomato puree
• 4 oz. butter
• 6 cardamoms
• 6 cloves
• 2 sticks cinnamon
• 3 tsp. salt or to taste

Method :

Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree, sour cream, chilli powder and salt. Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving.

Recipe of Chicken Cordon Bleu (France)

Chicken Cordon Bleu (France)

Ingredients :

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Method :

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

RECIPE OF FAMOUS BAKED CHICKEN BREASTS

BAKED CHICKEN BREASTS

Ingredients :

• 8 chicken breast halves, skinned
• 8 slices Swiss cheese
• 1 can cream of chicken soup
• 1/3 c. white wine
• 1 c. Pepperidge herb stuffing mix
• 1/4 tsp. melted butter or margarine

Method :

Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes.

Recipe of Famous Chicken Biryani

Chicken Biryani

Ingredients :

2 cups rice
4 cups hot water
8 chicken drumsticks
1 cup ghee
½ cup almonds cashew nuts
2 onions (medium) finely chopped
4 bay leaves
5 cloves
8 black peppercorns
4 green cardamoms
1 brown cardamom(crushed)
2” cinnamon stick
½ tsp turmeric powder
1 tsp garam masala
1 onion(small)
2 garlic cloves
2” piece ginger
1 cup yogurt
1 tsp saffron strands
Salt to taste

Method :

Grind garam masala, onion, ginger , garlic and yoghurt to a smooth paste. Rub over the chicken and leave aside for 30 minutes. Heat ghee, fry almonds and cashew nuts and set aside for garnish. In the same ghee fry the onion crisp and reserve half for garnish. To the remaining onions add the bay leaves, cloves, peppercorns, cardamom, cinnamon and turmeric and fry , then add chicken and cook for 20 minutes. Lastly add the rice, hot water, salt and cook over moderate heat until cooked Dissolve saffron in a little warm water and add to rice. Garnish with the balance of fried onions and nuts. Serve hot.

Recipe of famous Chicken & chickpea tagine

Chicken & chickpea tagine

Ingredients :

800g/1lb 12oz skinless and boneless chicken thighs, cut into large chunks
1 tbsp harissa
1 tbsp vegetable oil
1 large onion, fnely sliced
1 tsp each ground cinnamon, ground cumin and ground turmeric
500ml/18f oz chicken stock
400g can chopped tomatoes
100g/4oz raisins
400g can chickpeas, drained and rinsed
250g/9oz couscous and a small handful mint, leaves only, to serve

Methods :

1. Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins
2. Heat the oil in a large fameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
3. Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
4. Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.

PREP - 10 mins 

COOK - 10 mins

PER SERVING 

• energy 456 kcals
• fat 11g 
• saturates 2g
• carbs 34g
• sugars 23g
• fibre 7g 
• protein 52g 
• salt 1.3g

Chicken tagliatelle with sugar snaps and dill

Chicken tagliatelle

Ingredients :

250g tagliatelle
350g asparagus, trimmed and cut into 2cm lengths
325g sugar snap peas, trimmed
2tsp olive oil
400g lean chicken mince 
2 garlic cloves, crushed
Zest 1 lemon
125ml hot reduced-salt chicken stock
40g parmesan, grated, to serve
3tbsp chopped fresh dill, to garnish

Method :

Cook the tagliatelle in a large saucepan according to the pack instructions, adding the asparagus and sugar snap peas for the last 1 min of cooking time. Drain, return to the pan and cover to keep warm.

Meanwhile, heat the oil in a large non-stick frying pan set over a high heat. Add the chicken mince and cook, stirring, for about 5 min or until golden and cooked through. Add the garlic and lemon zest and cook for a further 1 min. Stir the chicken mixture into the pan with the pasta and veg.

Add the stock to the saucepan, then reduce the heat to low and stir the chicken and vegetable mixture until a light sauce forms.

Serve the pasta, sprinkled with the parmesan and ground black pepper, garnished with the dill.

prep 10 min 
cook 10 min

FAMOUS RECIPE OF CHICKEN FILLETS WITH LEMON CREAM SAUCE

CHICKEN FILLETS WITH LEMON CREAM SAUCE

INGREDIENTS FOR THE MARINADE :

4 skinless, boneless chicken breast fillets
1 lemon, juiced
1 tsp lemon zest
1 tsp pepper
2 tsp Italian herb seasoning
Salt to taste 

FOR THE COURGETTES 

3 medium size courgettes

A drizzling of oil

Salt and pepper, to taste

FOR THE LEMON CREAM SAUCE

125g butter
½ large onion, minced
125ml white wine or white grape juice
2 tbsp plain our
250ml double cream
250ml milk
1 lemon, juiced

METHOD :

• Place the chicken breasts in an oven-proof baking dish.

• Squeeze the juice of one lemon over the chicken, and season with lemon zest, pepper, Italian seasoning and salt.

• Cover with clingfilm, and marinate in the refrigerator for two hours or overnight.

• Prepare your courgettes by cutting off the tops and tails and slicing them lengthways into slices about 5 mm thick.

• Brush the strips on both sides with oil and season with salt and pepper.

• Place them in a roasting tray and set aside.

• Preheat an oven to 180C.

• Remove the clingfilm from the chicken breasts and replace with a covering of aluminium foil.

• Cook the chicken breasts until no longer pink in the centre and the juices run clear, about 30 to 40 minutes.

• During the last 20 minutes of cooking, place the courgettes in the top part of the oven, turning halfway through cooking.

• Meanwhile, melt the butter in large saucepan over a medium-high heat.

• Add the onions and white wine or grape juice and cook and stir until the onions are soft.

• Lower the heat to medium and whisk in the flour.

• Gradually whisk the double cream into the flour mixture.

• Stir in the milk and remaining lemon juice.

• Plate the chicken fillets with the courgettes.

• Pour the cream sauce directly over the chicken breasts and serve

 

Recipe of Spicy Tandoori Chicken

Tandoori Chicken

Ingredient :

6 pieces --- Thawed chicken, skinned

2 tsp --- Ground Coriander

2 tsp --- Masala (Tandoori paste is available)

to taste --- Red pepper powder

Dash --- Garlic powder

to taste --- Salt

1 tsp --- Ground jeera

              Soy sauce (or yogurt)

              (needed only if tandoori masala is used)

Method :

1. If you are using the ready made tandoori paste then life is a lot easier.Replace all occurences of masala and soy sauce(or yogurt) with the tandoori paste.
2. Take the chicken and make "deep" cuts in it (so that the Masalas seeps in quickly)
3. If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
4. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in.
5. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over- cooked. I have not faced the same problem with the soy sauce version (of dry chicken).
6. Cook the chicken until it starts turning brown. and the cuts you made start "expanding."

Spicy Chicken Stir-Fry Recipe

Spicy Chicken Stir-Fry

Ingredients :

2 tsp peanut oil

¼ tsp red pepper flakes

2 boneless chicken breasts, cut into strips

⅓ c asparagus tips

⅓ c thinly sliced carrots

¼ medium onion, cut intobite-size pieces orstrips

⅓ c frozen snow peas(or beans)

2 Tbsp sliced almonds

2 tsp reduced-sodium soya sauce

Method :

Combine peanut oil and red pepper flakes in a hot skillet. Add chicken 

strips and cook 

for 2 to 3 minutes, stirring frequently. Add all remaining 

ingredients to the pan and 

cook

 for another 2 to 3 minutes, stirring often. 

Serve over brown rice.

428 Kcal, 18 g fat (3 g sat), 20 g

carbs, 505 mg sodium, 7 g fibre,

48 g protein n

Recipe of Chicken Curry

Chicken Curry

Ingredients:

2 lb. chicken pieces

2 onions, chopped or pureed

2 tsp. ginger paste

2 tsp. garlic paste

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 tomato, pureed

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and 

coriander powders and cilantro/coriander leaves for five minutes on low heat. Add tomato, chicken, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour, keeping the saucepan covered with a lid