Chicken & Pea Traybake (Serves 1)
This is such an easy recipe as everything is cooked together in one pan. I found this recipe in Nigella Lawson’s ‘At My Table’ cookbook, a great book full of tasty recipes which are also very straight forward in that very special ‘Nigella’ way. The peas and leeks are cooked underneath the chicken thighs, so soak up all their delicious juices while the leeks become beautifully caramelised. You really do need the white wine here, although it’s only a couple of tablespoons; you can buy small bottles of wine and you will still have a full glass left to enjoy with your meal! The original recipe called for dill, however, I prefer tarragon but, of course, you could use dill if you prefer!
2 chicken thighs, skin on and bone in
200g frozen petit pois
100g leeks, cut into 3cm slices
1 fat clove garlic, crushed
2 tablespoons dry white wine
1 tablespoon olive oil
1 teaspoon sea salt flakes
½ small bunch of tarragon, roughly chopped
- Place the peas in small roasting pan. Add the leeks, garlic, white wine, ½ tablespoon of olive oil, ½ teaspoon of salt and most of the tarragon. Mix everything together.
- Arrange the chicken thighs on top, skin side up, then drizzle with the remaining olive oil and sprinkle with the salt.
- Roast in a preheated oven, 180’c fan, for 30 minutes.
- Remove from oven and give the peas a stir, so that any on top are mixed into the liquid and are not drying out too much. Don’t worry about the leeks, as you want the bits peeking out to caramelise.
- Put back in the oven for a further 20 minutes, until the chicken is cooked through with a golden and crisp skin.
- Scatter over the remaining tarragon and serve (steamed new potatoes are good with this!).
Chicken Escalopes & Lemon Sauce – ‘Pollo al Limone’ (Serves 1)
A classic Italian recipe. One of my staple dishes at home, as it is really easy to ‘whip’ up – perfect for Uni life. I often serve it with plain white rice (I know, not very Italian!!), as it’s quick and simple to make – also I like the way it mops up the lemon sauce!
By marinating the escalopes in the lemon juice for 30 minutes before cooking it tenderises the meat, you will notice the difference, but if I’m in a hurry, I must admit that I often omit this part.
I normally cut the chicken breast into three or four pieces, lengthways, and then flatten them out into escalopes by covering them with clingfilm and hitting with the base of a saucepan – not the most elegant way but it works! Alternatively you could ask your butcher to do it for you. Because you are flattening out the breasts, I find that they go a long way, so you may find that you don’t use all the escalopes that you make from one breast, if not, you could freeze them for another day – defrost them naturally in the fridge. In this same recipe that I’ve posted on my main recipe page, I use half stock and half white wine, but to suit the student budget I have suggested you use all chicken stock, however if you do use wine you would find that the flavour of the sauce is a little more concentrated as the wine enhances the flavours.
*Watch the video here of how to make escalopes out of a chicken breast!
*To watch the video of this sauce being made click here!
1 chicken breast (see note above)
4 tablespoons of lemon juice, plus a little more to taste (about 1 lemon)
180ml chicken stock (or 90ml white wine and 90ml chicken stock – see note above)
1 teaspoon softened butter
2 teaspoons flour (gluten free if required)
1 tablespoon parsley, chopped (optional)
Sea salt and black pepper
- Cut the chicken breasts into 3 lengthways, cover these slices with clingfilm and flatten by hitting with the base of a heavy saucepan (see the video of me doing this here!).
- Sprinkle the escalopes with 2 tablespoons of lemon juice and leave aside for 30 minutes. Then dry with a piece of kitchen roll and season with salt and pepper.
- Melt the butter in a large frying pan. Add the escalopes, fry on each side over a fairly high heat, until they are evenly browned. Transfer to a plate and keep warm.
- Pour the remaining lemon juice and the stock into the pan and bring to the boil. Boil for about 3 minutes, until the liquid it reduced slightly.
- Meanwhile mix the softened butter with the flour to create a paste – a ‘Beurre Manié’.
- Add the butter paste (Beurre Manié) to the sauce, mixing well. It will thicken the sauce slightly. At this point check the seasoning, you may want to add a little more lemon juice, I sometimes add an extra knob of butter at this point – just go with your tastebuds!
- Return the escalopes to the pan to reheat (and sprinkle over the fresh parsley if using)
- Serve the escalopes with the sauce.
Pan-Fried Lemon & Thyme Chicken (Serves 1)
In my recipe on my main Menu Mistress recipe page I have suggested that you marinate these overnight or for a few hours, but I realise that student life may not allow this! So, even is you don’t marinate them, this recipe is worth doing as it will still be tasty and is super quick. Serve with my Homemade Oven Chips (recipe below)
2 boneless chicken thighs, skin on (or off is you prefer)
1 -2 tablespoons olive oil
chopped leaves from about 2 generous sprigs of thyme
sea salt and black pepper
juice of ½ lemon
lemon wedges to serve (from lemon above)
- Flatten out the chicken thighs and make some slits on them with a sharp knife. Rub with the olive oil and pat on the thyme leaves. If you have time leave them to marinate for a bit (in the fridge if for a longer period), they will be tastier if marinated but still good if not!
- Heat a frying pan until it is really hot. Season the chicken with salt and pepper and put on the pan, skin side down. Let it sizzle for about 2 minutes then lower the temperature and continue to cook until the thighs are cooked through – turning half way through, so that both sides are well browned.
- Pour over the lemon juice and serve immediately with homemade chips (recipe here) and perhaps a bit of salad.