Stove-Top Chicken

(All Recipes have Gluten-Free Options)

Moroccan Chicken with Tomatoes & Saffron-Honey Jam (Serves 4)

This is yet another fool-proof recipe from one of my favourite cookery book writers, Diana Henry. It’s actually from one of her early cookbooks published around twenty two years ago. ‘Crazy Water, Pickled Lemons’, has recently been updated and the new edition is a wonderful reminder of how some recipes have ‘staying power’. This is one of those recipes that should never be forgotten – the sauce is a delicious dream. It’s very simple, but do make sure you allow time to reduce the sauce so that it becomes really jammy – yum!

1.7kg chicken, jointed into 8 pieces, or 8 chicken thighs

2 tablespoons olive oil

1 large onion, roughly chopped

3 garlic cloves, crushed

2½ teaspoons ground cinnamon

1½ teaspoons ground ginger

800g tomatoes, roughly chopped

275ml chicken stock or water

½ teaspoon saffron threads

3-5 tablespoons runny honey

1 teaspoon orange flower water

25g flaked almonds, lightly toasted in a dry frying pan

Small bunch of coriander, roughly chopped

Sea salt and black pepper

Season the chicken pieces and quickly brown them all over in the olive oil.
Set the chicken aside and cook the onion in the same pan until soft and just colouring. Add the garlic, cinnamon and ginger and cook, stirring, for about 1 minute.
Tip in the tomatoes, mix everything together well, reduce the heat and cook for another 5 minutes, stirring from time to time.
Boil the stock or water and dissolve the saffron in it. Pour this over the vegetables and bring the whole thing to the boil. Set the chicken pieces on top, together with any juices that have come out of them, and spoon the liquid over them. Reduce the heat to a gentle simmer, cover and cook until the chicken is tender; it should take about 30 minutes, but check after 25.
Remove the chicken pieces and set aside, cover and keep warm. Now bring the juices to the boil and simmer until well reduced to a kind of cream – it shouldn’t be at all sloppy. Add the honey to taste and continue to cook until well-reduced and jam-like. Check the seasoning and add the orange flower water. Return the chicken to the pan and warm through.
Serve scattered with the toasted almond flakes and chopped coriander, with rice, couscous or flatbreads on the side.

Fricasséed Chicken with Jerusalem Artichokes (Serves 4-6)

I adore the sweet, nutty flavour of Jerusalem Artichokes and when they’re in season (from October to March) I always plan to cook with them more, this recipe is the perfect way to do so. It’s a one-pan stovetop dish, the texture and nutty flavour of the Jerusalem artichokes complement the tartness of the capers; they both give this chicken dish a wonderful elegance – a treat for both friends and family!

1.5kg chicken cut into 8 pieces or 8 chicken thighs

450g Jerusalem artichokes, peeled and thinly sliced

2 tablespoons olive oil

1 tablespoon chopped garlic

2 tablespoons chopped flat-leaf parsley

2 tablespoons capers, drained

Sea salt and black pepper

100ml dry white wine

Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken pieces and brown well (you make need to do this in batches). Remove from the pan and place to one side.
Put the garlic in the pan and cook until it just becomes coloured a very pale gold, stir frequently.
Add the parsley and capers, stir once or twice, then return the chicken to the pan together with any juices they may have shed. Sprinkle with salt and pepper, and turn over the ingredients two or three times to coat them well.
Add the wine and let simmer for about a minute, then add the sliced artichokes. Turn over the contents of the pan once or twice , then cover with a lid and turn the heat down to low. Cook, turning the chicken pieces and Jerusalem artichokes from time to time for about 45 minutes, until the chicken is cooked and tender.

Sichuan Chicken with Peanuts and Spring Onion (Serves 4)

This recipe is from Claire Thomson’s cookbook, ‘One Pan Chicken’. Amongst all the recipes for chicken this one caught my eye as it’s the authentic recipe which Thomson’s Sichuanese stepmother gave her. I figured it would be a good one and was right!..

700g boneless, skinless chicken thigh, diced

2 teaspoons ground Sichuan pepper

2 tablespoons cornflour

2 tablespoons light soy sauce (gluten free if required)

2 teaspoons Shaoxing wine or dry sherry

2 tablespoons caster sugar

2 tablespoons black rice vinegar

2 teaspoons toasted sesame oil

4 star anise

2 tablespoons toasted sesame seeds

4 tablespoons sunflower or vegetable oil

8-12 small dried chillies, stem and seeds discarded, then roughly chopped

1 tablespoon of grated fresh ginger

4 garlic cloves, finely sliced

1 bunch of spring onions, trimmed and cut into similar lengths as the diced chicken

80g roasted peanuts, roughly crushed

Sea salt

Season the chicken with a big pinch of salt and the Sichuan pepper, then dust with half the cornflour, to coat. Next, add 1 tablespoon of the soy sauce and all the Shaoxing wine (or sherry) and mix well.
In a bowl, mix together the sugar, vinegar and sesame oil, along with 2 tablespoons of water, the star anise, sesame seeds and the remaining soy sauce and cornflour. Put to oneside.
Heat the oil in a wok or large frying pan over a high heat. Add the dried chillies and stir-fry for a few minutes, then add the chicken and cook for a few more minutes. Add the ginger, garlic and spring onions and cook for 5-7 minutes, until the chicken is just cooked through.
Mix through the vinegar mixture, stir-frying over a high heat for a couple of minutes to fully coat and cook the chicken.
Remove from the heat and scatter with the crushed peanuts to serve.

Chicken with Beaujolais, Prunes, Shallots & Thyme (Serves 4)

This is such a great recipe, the fruity wine creates a wonderful sauce around the chicken whilst the addition of prunes, garlic and Dijon elevate the dish to memorable realms.

1 chicken jointed into 6/8 pieces or 8 chicken thighs

50g butter

4 large or 12 small shallots, peeled (leave root on to help them hold together)

1 tablespoon tomato purée

2 cloves garlic, finely chopped

2 thyme sprigs, plus ½ teaspoon picked thyme leaves

½ bunch flat-leaf parsley, leaves picked and finely chopped, stalks reserved

2 bay leaves

200ml Beaujolais or another young, fruity red wine

16 pitted prunes

200ml chicken stock

1 tablespoon Dijon mustard, plus more to serve

Sea salt and black pepper

Season the chicken pieces with salt and pepper.
Melt the butter in a casserole pan over a moderate heat. Add the chicken and fry for around 5 minutes until golden brown all over. Add the shallots and continue to cook for 5 minutes until they too have taken on a bit of colour.
Turn down the heat and add the tomato purée, garlic, thyme sprigs, parsley stalks and bay leaves, stir gently.
Then add the wine, stirring well to dislodge any bits of caramelised chicken stuck to the pan. Simmer for a few minutes, then add the prunes and chicken stock. Cook over a low-moderate heat for around 30-40 minutes, until the chicken is tender and cooked through.
Remove the chicken from the pan and leave it to rest on a plate, keeping it warm, while you reduce the liquid in the pan over a high heat for a couple of minutes to thicken it slightly. Add the Dijon and whisk to combine.
Add the chicken back to pan. Check the seasoning, adding more salt and pepper if needed.
Remove from the heat and sprinkle over the chopped parsley and picked thyme leaves. Serve with more mustard on the side.

Chicken Fricassée with Morels (Serves 4)

This is one of those dishes which has that air of ‘special occasion’ about it yet is quick and easy enough to cook on any weekday evening. The chicken is cooked in a cream and wine sauce thus creating an indulgent and comforting dish; it will warm up the coldest, darkest winters day! The recipe is from Rick Stein’s cookbook, ‘Secret France’.

20g dried morels

200ml tepid water

40g unsalted butter

4 boneless chicken breasts, skin on

1 banana shallot, finely chopped

90g chestnut mushrooms cleaned and quartered

100ml Noilly Prat (or dry sherry)

130ml chicken stock

300g full-fat crème fraiche

Sea salt and black pepper

Soak the morels in the tepid water for about 15 minutes, then drain them in a fine sieve over a bowl. Strain the liquid and reserve 75ml for the sauce. Rinse the morels under cold water to remove any debris, dry them on kitchen paper and cut them in half lengthways.
Melt half of the butter in a large frying pan. Fry the chicken, skin-side down until light golden brown. Turn them over and repeat on the other side. Remove the chicken from the pan and set aside.
Add the remaining butter to the pan. Fry the shallot over a medium heat until softened, then add the morels and chestnut mushrooms and fry for a few minutes. Add the Noilly Prat (or sherry), the reserved morel soaking liquid and chicken stock, bring to the boil then turn the heat down and simmer for 2-3 minutes.
Add the créme fraiche and stir, then put the chicken back in the pan along with any resting juices. Cover the pan and cook over a medium heat for about 8-10 minutes until the chicken is just cooked through. Season with salt and pepper and serve immediately with rice or potatoes.

Chicken ‘Alla Cacciatora’ (Serves 4-6)

This is a classic Italian dish – chicken cooked ‘hunter-style’; in bygone days that generally meant whatever meat hunted cooked with the available garden vegetables or perhaps some foraged mushrooms. Just recently I discovered this particular version from food writer Rachel Roddy and it has become a favourite of mine as not only is it easy to prepare but very tasty with simple, balanced flavours. You can of course serve it with any potatoes of your choice but Roddy’s recipe for Herb and Lemon Roast Potatoes (here) is particularly good – the lemon, which becomes wonderfully chewy from cooking, adds a delicious dimension.

5 tablespoons olive oil

2kg chicken jointed into 12 pieces (or a mixture of skin-on legs and thighs)

2 sprigs of rosemary

2 garlic cloves

A pinch of dried chilli flakes

Sprig of sage

400ml dry white wine, plus extra if needed

1-2 tablespoons red wine vinegar

Handful of pitted black olives

Sea salt and black pepper

Heat the olive oil in a large saute pan (with a lid) over a medium-low heat. Working in batches, add the chicken, skin-side down and cook until a golden crust forms, then turn and brown the underside.
Chop the leaves from the one sprig of rosemary and finally chop the garlic cloves. Once all the meat has browned, return to the pan and sprinkle with the chopped rosemary and garlic, plus the chilli flakes. Add the remaining whole rosemary sprig and the sage, and season with salt and pepper. Pour over the wine, stir, cover the pan and reduce the heat to low.
Allow the chicken to simmer, turning the pieces from time to time until the meat is tender and everything is surrounded by a dense gravy – this takes around 45-60 minutes. If at any point the pan seems a little dry add a little more wine.
Remove the lid for the last 5 minutes of cooking, add the red wine vinegar to taste and the olives, stir, and adjust the seasoning if necessary. Serve with herb & lemon roasted potatoes (here).

Three Mustard Chicken (Serves 4)

This recipe is from Tom Kerridge’s cookbook ‘Real Life Recipes’, it’s his take on the French classic ‘Poulet a là Moutarde’. He uses three mustards, including hot English Mustard so the sauce really packs a punch. For a tasty supper simply serve with green beans and steamed new potatoes or mashed potatoes.

8 chicken thighs (skin on and bone in)

1 tablespoon olive oil

2 banana shallots, finely sliced

4 garlic cloves, finely sliced

200ml dry white wine

400ml chicken stock

1 tablespoon Dijon mustard

1 tablespoon wholegrain mustard

2 teaspoons hot English mustard

150ml double cream

2 tablespoons tarragon leaves, finely chopped

Sea salt and black pepper

Season the chicken thighs on both sides with salt and pepper. Add the olive oil to a large saute pan over a medium heat, then add the chicken thighs, skin side down. Cook, without turning until the skin is a deep golden brown and very crispy – this will take about 15 minutes.
Turn the thighs over and cook for a further 5 minutes, then remove the chicken and set aside.
Increase the heat under the saute pan and add the shallots. Cook for 2 minutes then add the garlic and cook for another 2 minutes. Deglaze the pan with the wine, stirring and scraping any sticky bits from the bottom. Let the wine bubble until reduced by half, then pour in the chicken stock.
Now stir in the three mustards and add the cream. Bring to the boil, reduce the heat and simmer for 5 minutes.
Return the chicken to the pan, placing it skin side up (the skin needs to be exposed above the sauce to ensure it remains crispy). Cook for a further 8-10 minutes until the chicken is cooked through.
Taste the sauce to check the seasoning, then sprinkle over the chopped tarragon.
Serve the chicken in the creamy mustard sauce with green beans and steamed or mashed potatoes on the side.

Rakhine Chicken Curry (Serves 4)

This is a fresh tasting curry, a good crowd-pleaser. It’s from Yasmin Khan’s cookbook ‘Ripe Figs’, which is a testament to the wonderful flavours that immigration brings to our kitchens, this recipe is a Burmese inspired curry. Simply serve with white rice and/ or flatbreads (recipe here).

800g skinless chicken thighs

1 teaspoon ground turmeric

1½ teaspoons garam masala

1½ teaspoons ground coriander

½ teaspoon cayenne pepper

3 tablespoons toasted sesame oil

4 banana shallots, finely slices (about 200g)

3 cloves of garlic, crushed

30g root ginger or galangal, peeled and finely grated

½-1 red chilli, finely chopped, depending on your tastebuds.

2 tablespoons fish sauce or shrimp sauce

400g chopped plum tomatoes

1 teaspoon sugar

120g canned bamboo shoots, drained

25g coriander leaves and stalks, finely chopped

Sea salt and black pepper

Finely chop the chicken into very small pieces, around 1cm. Place in a bowl and add the ground spices and ¾ teaspoon salt. Mix well and leave to marinate while you make the base for the curry.
Heat the sesame oil in a large saucepan over a medium heat. Add the shallots and sauté for about 10 minutes until they have softened. Then add the garlic and ginger (or galangal) and chilli and fry for another couple of minutes. Add the fish sauce (or shrimp paste), tomatoes and sugar. Stir well, cover and cook for 8 minutes.
Add the chicken and bamboo shoots and cook for 10 minutes, stirring occasionally until the chicken is just cooked. After 8 minutes add most of the chopped coriander. Taste and adjust the seasoning. You may need to add a touch more salt, pepper or cayenne.
If you have time leave the curry to rest for an hour before reheating and serving – this will allow the flavours to meld, but you can serve it straightaway. Either way serve sprinkled with the remaining coriander and white rice and/or warm flat breads (recipe here).

Coq au Riesling (Serves 4)

This is the classic of classic dishes; a creamy take on ‘Coq au Vin’. A dish that not only exudes nostalgia but also comfort with its winey, creamy sauce. This particular recipe is from Nigel Slater’s cookbook ‘Real Food’, I’ve slightly adapted it to serve four. The flavours are perfectly balanced and it’s relatively quick and easy to make. It deserves to be served with some smooth mashed potatoes, but it’s pretty good just with a crisp green salad if you’re feeling virtuous!

50g butter

1 tablespoon olive oil

150g pancetta or streaky bacon, diced

2 onions, chopped

4 cloves of garlic, chopped

8 chicken thighs

250g chestnut mushrooms, halved or quartered

500ml medium-dry wine, such as Reisling

250ml double cream

3 tablespoons chopped parsley

Sea salt and black pepper

Melt the butter in a casserole and add the olive oil. Fry the diced pancetta (or streaky bacon), when it’s browned add the onions and garlic. Leave to cook over a moderate heat until the onions have softened but not coloured, then scoop everything out of the pan with a slotted spoon and keep to one side.
Add the chicken thighs to the casserole, let them brown well on all sides, add more oil if needed. Remove from the pan and keep to one side.
Add the mushrooms to the pan and cook for a few minutes, then return the pancetta, onions, garlic and chicken thighs. Turn up the heat, pour in the wine and bring quickly to the boil and then reduce to a simmer. Cook gently for 25 minutes, turning the chicken from time to time.
Lift out the chicken from the pan and pour in the cream. Continue to cook until the cream starts to thicken slightly. Season with salt and black pepper and stir in the parsley.
Return the chicken to the pan and reheat before serving.

Madame Renoir’s Chicken Sauté (Serves 6)

This recipe is apparently the chicken sauté dish which Madame Renoir would make for her husband, painter Auguste Renoir. I found it in Rick Stein’s cookbook ‘Secret France’. I would agree with Mr Stein, that what makes this dish really special is the addition of chicken livers which are chopped so finely that they become more of a seasoning than an flavour, plus their texture enriches the dish beautifully. Serve with my ‘Favourite Mashed Potato’ (recipe here) and a good green salad.

2 tablespoons olive oil

1 chicken (1.8kg) jointed into 8 pieces, or 8 large chicken thighs

30g unsalted butter

2 medium onions, sliced

1 large garlic clove, chopped

Handful of parsley, chopped

A few thyme sprigs

1 bay leaf

2 large tomatoes, skinned and quartered

75g button mushrooms, quartered

16 black olives, pitted

50g chicken livers, trimmed and finely chopped

2 tablespoons Cognac

Sea salt and black pepper

Persillade, to serve:

Handful of parsley

1 large garlic clove

Heat the oil in a shallow casserole dish or frying pan and gently brown the chicken pieces in batches. Set aside.
Add the butter to the pan and soften the onions, garlic and herbs. Season with plenty of salt and black pepper and add the tomatoes and 100ml of water. Put the chicken back in the pan and cook for 20-25 minutes. Check halfway through cooking and add a little more water if the dish looks dry.
Add the mushrooms, olives, chopped livers and the Cognac, then continue to cook for another 3-4 minutes.
Taste and season with more salt and pepper if needed. Remove the thyme sprigs and bay leaf. Finely chop the parsley and garlic together and then sprinkle over the dish. Serve at once with mashed potatoes and a good green salad.

Chicken and Butternut Squash Curry with Speedy Flatbreads (Serves 4)

This is a recipe from Gordon Ramsay’s cookbook ‘Ramsay in 10; Delicious Recipes Made in a Flash‘, in which he claims all the recipes can be ready in 10 minutes! To be honest, I think that this recipe, due to the preparation of the vegetables, definitely pushes beyond those 10 minutes but it is still a very quick and easy recipe – a great midweek curry. It is best to prepare all the ingredients first so that they can be cooked quickly!

½ Butternut squash, preferably the neck end, peeled

Vegetable oil for frying

2½ tablespoons garam marsala

1 large red onion, peeled

1 red chilli

2.5cm piece of ginger, peeled

400-500g chicken breasts

50g frozen peas

250ml coconut milk

240g tinned chopped tomatoes

2 tablespoons chicken or vegetable stock

30g fresh spinach leaves

Sea salt and black pepper

Firstly prepare your vegetables: Coarsely grate the squash, the onion and the ginger – keeping them all separate. Chop the chilli.
Dice the chicken breast into small cubes
Heat a high-sided frying pan over a medium-high heat, add a drizzle of oil then add the grated squash, season with salt then stir in the garam marsala. Cook for 4-5 minutes.
Add the grated onion, stir well and cook for a further 2 minutes.
Add the chopped chilli and grated ginger, allow to cook for 2 minutes.
Make a well in the middle of the pan and drizzle in a little more oil. Add the diced chicken, season with salt and toss to combine. Cook for 2 minutes and then add the peas and cook for a further minute.
Add the tomatoes, coconut milk and stock, stir well and bring to the boil then allow to simmer for 4-5 minutes until the chicken is cooked.
Stir in the spinach leaves and cook until they have wilted.
Serve with rice and flatbreads (recipe below)

Speedy Flatbreads (with a Gluten-Free option) (Serves 4)

This is a fantastic recipe – a real revelation. These flatbreads are great as a side to a curry, but are equally good as a snack for lunch! They are super easy to make – the dough just needs 15 minutes to rest before cooking, so bear this in mind.

120g plain flour (gluten-free if required – I use Doves)

Pinch of salt

Glug of olive oil

120ml water (approx)

Place the flour and salt in a bowl, add a glug of olive oil and then, stirring gradually enough water to form a dough (you probably won’t use all the water).
Rest the dough for 15 minutes.
Divide the dough into 4 equal pieces, roll into small balls and then gently roll each ball out into thin flatbreads.
Heat a frying pan over a high heat, sprinkle with salt and a drizzle of olive oil. Place each flatbread in the hot pan, one at a time, and cook for 1-2 minutes on each side until slightly charred.

Vietnamese Lemon Grass and Chilli Chicken (Serves 4)

This is one of those recipes which is instantly comforting, it has the most wonderful combination of hot, sour, salty and sweet flavours. The fact that it is particularly quick and easy to cook makes it even more comforting – just remember to marinate it for at least 4 hours (or overnight) before cooking. Simply serve with rice. This is another fantastic recipe from Diana Henry’s cookbook, ‘A Bird in Hand’.

800g skinless boneless chicken thighs

2 lemon grass stalks

4 tablespoons fish sauce

2½ tablespoons caster sugar, to taste

2 red chillies, halved, deseeded and sliced

4 cloves garlic, crushed

2 tablespoons groundnut or sunflower oil

1 onion, halved and sliced thinly into half-moon shaped slices

125ml chicken stock

Juice of ½-1 lime, to taste

2 tablespoons chopped coriander leaves

½ tablespoon sesame seeds to serve (optional)

Trim any fat from the chicken thighs and cut the flesh into bite-sized pieces.
Remove the coarse outer layers from the lemon grass, trim the top and base, and chop the rest as finely as you can. Put half of this into a bowl with the fish sauce, caster sugar, the garlic, half the chillies and the chopped chicken. Mix together and cover with cling film and leave in the fridge to marinate for at least 4 hours – overnight is best. Bring to room temperature before cooking.
Heat the oil in a large frying pan or wok set over a medium heat. Add the chicken and cook it on all sides, browning it well. Add the onion, give it a good stir before adding the remaining chillies and lemongrass, stir fry until the onion starts to soften, being careful not to burn the chillies and lemongrass. Pour in the stock then reduce the heat, cover and allow the chicken to cook for about five minutes.
Remove the lid, increase the heat and continue to cook until the liquid is reduced. You want the mixture to be wetter than a stir-fry but not too saucy. Add the lime juice, then check the seasoning for the sweet-sour balance – adding more sugar or lime to taste.
Sprinkle with the chopped coriander leaves and sesame seeds, serve with rice.

One Pot Summer Chicken with Asparagus, Peas & Lettuce (Serves 4)

This is such an easy dinner dish, all you have to do is brown the chicken pieces and cook them in a pot with some stock and lovely fresh vegetables – baby gem lettuces, asparagus and peas. I particularly love the baby gem lettuces in this dish, they are one of my favourite summer vegetables; if you haven’t cooked them on their own before, you really should try them – see my recipe here! It really doesn’t need much to accompany it, just a good glass of wine although, some steamed new potatoes wouldn’t be a bad thing!

1 tablespoon olive oil

8 small chicken thighs, skin-on and bone-in

1 onion, chopped

3 garlic cloves, chopped

2 baby gem lettuces, halved lengthways

400ml chicken or vegetable stock

3 thyme sprigs

250g asparagus

160g fresh or frozen peas

2 tablespoons crème fraiche

Small bunch fresh parsley, chopped

Sea salt and black pepper

First of all prepare your asparagus, snap off and discard the woody ends and if the tips are particularly large cut them in half lengthways. Keep to one side.
Place a wide, large casserole dish with the oil over a high heat, add the chicken, skin side down, and cook on a high heat until the skin has browned. Remove and set aside.
Add the onion and fry for 2 minutes, stirring. Add the garlic, stir, then add the lettuce halves, cut side down, for 30 seconds. Then flip them over and add the stock and thyme and bring everything to the boil.
Lower the heat to just below boiling and cook for 15 minutes.
Add the asparagus and peas and cook for a further 6-8 minutes until al dente.
Check the chicken thighs are cooked through and lift out onto a plate.
Stir in the crème fraiche and chopped parsley, season to taste.
Return the chicken to the pan to serve at the table.

Chicken Breasts with Lemon & Capers (Serves 4)

In this recipe, chicken is complemented with the flavour of capers combined with the wonderful acidity of lemon – it really is a match made in heaven! I found it many moons ago in Antonio Carluccio’s cookbook ‘An Invitation to Italian Cooking’, which has lots of wonderful, classic Italian recipes…the page with this recipe is particularly well thumbed! I like to serve these chicken breasts with ‘Italian Style Sauté Potatoes with Garlic & Rosemary’ and ‘Fried Carrots’ (recipes below).

*If your chicken breasts are particularly large, you may find it easier to ‘butterfly’ them (you can ask your butcher to do this). You could also cut them into escalopes (see my video here). This will make them quicker to cook through, so you may want to reduce the cooking time that I have suggested.

4 chicken breasts (see note above)

Plain flour for dusting (gluten free if required)

45g butter

1 tablespoon capers

1 large lemon, juiced and zested

Sea salt and black pepper

Season the flour with salt and pepper and roll the chicken breasts in them, shaking off any excess flour.
Heat the butter in a frying pan over a medium heat, when it is hot add the chicken breasts. Fry gently on each side until they are cooked through and golden brown – about 15 minutes (see note above). Remove the chicken to a warm plate.
Add the capers, grated lemon zest and lemon juice to the pan. Stir well to deglaze the pan, season with salt and pepper and pour over the chicken breasts.

Gnocchi with Chicken Sauce (Serves 4)

Just when I thought I had exhausted all the pasta sauces along came this wonderful recipe! The rich chicken sauce beautifully complements the gnocchi, however I also think that it would work very well with either pappardelle or tagliatelle. You could, of course, make your own gnocchi, but these days it’s possible to buy great quality gnocchi from the supermarket, including those that are gluten free.

I found this recipe in ‘Flavours of Sicily’ by Ursula Ferrigno, a book which concentrates on Sicilian dishes – if you have never visited this beautiful island, I urge you to put it on your bucket list, you will be in ‘food heaven’!

500g potato gnocchi (gluten free if required)

2 tablespoons olive oil

1 onion, chopped

50g pancetta, cubed

4 chicken thighs, boneless and skin-on, cut into bitesize pieces

100g green pitted olives

3 bay leaves

1 garlic clove, crushed

2 tablespoons tomato purée

125ml white wine

50g dried porcini mushrooms

100g chestnut mushrooms, halved if large.

1 tablespoon fresh rosemary, chopped

150ml chicken stock

2 tablespoons parsley, chopped

Sea salt and black pepper

Parmesan cheese, grated to serve

Firstly soak the porcini in cold water for 10 minutes, drain reserving the soaking water.
Heat the olive oil in a large frying pan or casserole (which has a lid), add the onion and cook until golden.
Add the pancetta, cook for another 5 minutes.
Add the chicken and stir fry for 10 minutes, then add the rest of the ingredients except the parsley and parmesan cheese. Simmer, covered for 30 minutes, stirring occasionally – if the mixture becomes a little dry add a splash of the reserved porcini soaking water.
Just as the sauce is ready, cook the gnocchi in boiling water according to the cooking instructions – they should only need 2-3 minutes.
Drain the gnocchi, add to the sauce and stir in the chopped parsley, checking the seasoning. Serve with parmesan cheese.

Chicken Milanese with Spaghetti & Tomato Sauce (Serves 4)

(with a Gluten Free Option)

This is one of our family favourites! It is a recipe I found years ago, on a ‘Jamie Oliver’ phone app, the app has since been deleted, but fortunately, I made a note of the recipe!… For a gluten free option I ‘bread’ the chicken pieces in ‘Mrs Crimble’s Gluten Free Ready to Use Breadcrumbs’ which you can buy in UK supermarkets; they are a very good alternative, in fact, the Chicken Milanese in the final photo above, is made with them!

2 – 3 chicken breasts

2 garlic cloves, sliced

1 small bunch of basil

½ bunch of parsley

400g tin chopped tomatoes

Plain flour for dusting (gluten free if required)

1-2 eggs

1 loaf of ciabatta

Olive oil

300g spaghetti (gluten free if required)

Sea salt and pepper

Cut the crusts off of the ciabatta, tear the bread into the bowl of a food processor and process to bread crumbs adding a splash of olive oil and salt and pepper. Set aside.
Pick the leaves from the herbs, put these to one side and chop the stalks.
Fry the garlic slices in a little olive oil until lightly golden, add the chopped herb stalks, fry for 30 seconds before adding the chopped tomatoes. Reduce the heat and simmer for 10 minutes.
For the chicken ‘Milanese’, Cut the chicken breasts into 3 lengthways, cover these slices with clingfilm and flatten to the thickness of £1 coin, by hitting with the base of a heavy saucepan (see the video of me doing this here!).
Put a couple of tablespoons of flour on a plate and mix with some salt and pepper. Beat the egg(s) in a bowl big enough for dipping the chicken pieces in. Put the breadcrumbs in another bowl.
Toss each chicken piece first in the flour, shaking off any excess, then dip them in the beaten egg and finally in the breadcrumbs, to coat completely.
Heat a couple of tablespoons of olive oil in a frying pan and fry each breaded chicken piece until golden and cooked through.
Meanwhile cook the spaghetti according to the packet instructions, until al dente.
To serve: roughly chop the basil and parsley leaves and stir through the cooked spaghetti. Divide the spaghetti onto plates, add a dollop of the hot tomato sauce and top with the fried chicken pieces.

Chicken, Chilli and Basil Pancake Wraps (Serves 4) (With Gluten Free Option)

This is a great recipe for a savoury option on Shrove Tuesday, but don’t just save the recipe for ‘Pancake Day’, it really is delicious at anytime of the year! The stir-fry chicken needs to be cooked quickly so it is a good idea to have everything weighed out and prepared beside the stove, before cooking. By chargrilling the cooked pancakes you get a wonderful ‘charred flavour’!

For the Pancakes

Batter (recipe below – either with or without gluten)

1 level teaspoon vegetable stock powder (such as Marigold Swiss Vegetable Boullion)

Sesame oil for brushing

For the chicken
500g chicken breast fillets, cut into thin strips
4 garlic cloves, finely chopped
20g red chillies, roughly chopped
A generous pinch of sea salt
2 tablespoons vegetable oil
2 tablespoons fish sauce
1 tablespoon soy sauce (gluten free if required)
1 tablespoon caster sugar
Large handful of basil leaves, torn

To serve
135g cucumber, cut into sticks
40g fresh coriander leaves
1 large red chilli, halved, deseeded and finely sliced lengthways
Lime wedges

Whisk the stock powder into the pancake batter until dissolved, then make the pancakes following the method for the basic pancakes, above. Set aside while you make the filling.
For the chicken: Pound the garlic, chillies and salt in a mortar to make a paste. Heat the oil in a frying pan, add the paste and stir-fry over a high heat for 30 seconds — be careful not to burn the garlic. Add the chicken strips and stir-fry for 2 min until just cooked through. Add the fish sauce, soy sauce and sugar, and stir-fry for a further 30 seconds then toss in the torn basil leaves. Set aside, keeping warm.
Set a grill pan over a high heat. While the pan is heating, lightly brush one side of each pancake with sesame oil. Place a pancake in the pan, oiled-side down, and cook for 1 min, or until charred with stripes underneath. Flip and cook for 30 seconds more. Transfer to a plate and repeat with remaining pancakes.
Place some of the chicken mixture on one half of a pancake. Top with some cucumber, coriander leaves, chilli and a squeeze of lime juice. Roll up and eat immediately.

Basic Pancakes (with Gluten)

110g plain flour

A pinch of salt

2 large eggs

200ml milk mixed together with 75ml water

2 tablespoons melted butter, plus extra for cooking the pancakes

Sieve the flour and salt into a large bowl (hold the sieve up high to give the flour an ‘airing’).
Make a well in the middle of the flour and break the eggs into it.
Whisk the eggs into the flour, incorporating the bits from the sides.
Start to add small quantities of the milk and water mixture gradually, until it has all been added and the batter is smooth.
When you are ready to cook the pancakes add the 2 tablespoons of melted butter to the batter and stir well.
Melt about a teaspoon of butter in a small frying pan. Swirl it around the pan and tip off any excess butter – the pan only needs a light coating.
When the pan is really hot, turn down the heat to medium and add about 3 tablespoons of batter to the pan, tip it around from side to side so that the base is evenly coated. It should only take ½ -1 minute to cook, you will notice little bubbles rising under the surface. Use a palette knife (or if you’re feeling brave, toss it!) to turn the pancake over to cook the other side, then slide on to a plate, cover with foil to keep warm whilst you cook the next pancake.

(The first pancake is often ‘a tester’, so that you can determine how much batter your pan needs, so don’t be surprised if it isn’t perfect).

Basic Gluten Free Pancakes

100g gluten free plain flour (I use Doves)

A pinch of salt

2 large eggs

1½ teaspoons melted butter, plus extra for cooking the pancakes

240ml whole milk

60ml water

Sieve the flour and salt into a large bowl (hold the sieve up high to give the flour an ‘airing’).
Make a well in the middle of the flour and break the eggs into it and add the melted butter and about ¼ of the milk, whisk to combine to a thick mixture, incorporating all of the flour around the sides.
Slowly whisk in the rest of the milk and the water, until the batter is smooth.
Leave to sit for 20-30 minutes. Mix well again when you are ready to cook the pancakes.
Melt about a teaspoon of butter in a small frying pan. Swirl it around the pan and tip off any excess butter – the pan only needs a light coating.
When the pan is really hot, turn down the heat to medium and add about 3 tablespoons of batter to the pan, tip it around from side to side so that the base is evenly coated. It should only take ½ – 1 minute to cook. Use a palette knife (or if you’re feeling brave, toss it!) to turn the pancake over to cook the other side, then slide on to a plate, cover with foil to keep warm whilst you cook the next pancake.

(The first pancake is often ‘a tester’, so that you can determine how much batter your pan needs, so don’t be surprised if it isn’t perfect).

*It is important to give the batter a good mix just before using for each pancake as the flour tends to settle at the bottom.

Home-Style Chicken Curry (Serves 4)

This is a simple, very mild, curry recipe which is quite dry in consistency but very tasty – adding ginger at the end of cooking really lifts the flavour. I found this recipe in the cookbook, ‘Cook; A Year in the Kitchen with Britain’s Favourite Chefs’, this particular recipe is from Michelin starred Indian chef Atul Kochhar. I have been making it for years – it’s an easy midweek meal which also reheats well. Serve with plain white rice.

For the Pounded Spices:

4 green cardamom pods

2.5 cm cinnamon stick

10-12 black peppercorns

1 teaspoon cumin seeds

2 cloves

Other Ingredients:

3 teaspoons vegetable oil

1 bay leaf

250g onions, sliced

½ teaspoon garlic, crushed

½ teaspoon red chilli powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

Salt to taste

100g tomatoes, roughly chopped

1 teaspoon tomato purée

600g chicken breast, cut into 2.5cm dice

½ teaspoon garam marsala

2 teaspoons coriander leaves, finely chopped

1 teaspoon ginger, finely chopped

First of all pound the ‘pounded spices’ together in a pestle and mortar.
Heat the oil in a large saucepan and add the pounded spices and the bay leaf, stirring until the spices crackle and start to change colour.
Add the onions and sauté until they are golden brown, then add the crushed garlic. Stir continuously, continue to cook for about 30 seconds and then add the red chilli, coriander and turmeric powders. Mix quickly without letting the spices burn. Add the salt, tomatoes and tomato purée and cook over a low heat, stirring.
When the tomatoes are starting to melt to form a sauce add the chicken and cook over a low heat for 20-25 minutes until the chicken is almost cooked. Sprinkle over the garam marsala and simmer to finish cooking.
Finally add the coriander and sprinkle over the ginger.
Serve with white rice.

Chicken, Sausage and Apple Cider Stew (Serves 6)

This is a lovely, warming winter meal. It is also great reheated the next day for a quick lunch! You could serve this with potatoes, mashed or jackets, and some green beans (side dish recipes here).

8 chicken thighs, skinless & boneless, cut into large chunks

8 pork sausages (gluten free if required)

Olive oil

1 medium butternut squash, peeled and cut into chunks (about 700g)

1 large onion, chopped

20g sage leaves, chopped

2 teaspoons fennel seeds, lightly crushed

1 tablespoon plain flour (gluten free is required)

500ml dry cider

200ml chicken stock

Sea salt and black pepper

Heat the oil in a large saucepan/ casserole and brown the chicken pieces in batches, adding more oil if required.
Set the chicken aside and brown the sausages in the same pan, and place aside with the chicken.
If there is a lot of oil left in the pan, discard it, leaving about a tablespoon. Brown the butternut squash for about 2 minutes and set aside.
Add a little more oil to the pan, add the onions and cook gently for about 5 minutes.
Add half the sage and all of the fennel seeds, cook for a further 2 minutes and then add the flour stirring, cook for a further minute or so then add the cider and stock, whisking to prevent lumps. Bring to the boil.
Return the chicken, sausages and butternut squash to the pan and simmer for 15 minutes until everything is cooked through.
Finally stir in the remaining sage and check the seasoning. This stew is a meal in itself, however if you’re really hungry it would be good served with potatoes, mashed or jackets and some green beans.

Chicken Korma (Serves 4)

This is a really lovely, mild, delicately spiced curry from Marcus Wareing’s cookbook,’ Marcus at Home’. Don’t be put off by the long list of ingredients, they are mostly spices which you’ll have in your cupboard. It is important to marinate the chicken, I like to leave mine overnight as I really do think it enhances the flavour, but you could leave it for just a couple of hours.

It is a mild curry, so if you prefer more heat serve it with some chilli flakes sprinkled over. I serve this with Steamed Aromatic Basmati Rice – another recipe from Marcus Wareing (recipe on my Side Dishes page). On the side I like mango chutney (I use the brand ‘Geeta’s’ which is available in most supermarkets) and a dollop of plain Greek yogurt or crème fraiche, you could also serve it with some poppadoms!

This recipe does make more curry paste than you need, but you can keep it in the fridge for a quick meal another day.

*A tip: rather than peeling the ginger with a knife try peeling it with a teaspoon, just hold the spoon firmly near the base of its bowl and rub the concave side down the knob of ginger, scraping off the skin. Seriously you will be surprised how much easier it is! (Click here to see the video!)

For the Marinade:

500g skinless, boneless chicken breast, cubed into 2.5cm pieces

100ml groundnut or olive oil

3 garlic cloves, crushed

1cm piece of ginger, peeled and grated (see tip above)

Freshly ground black pepper

For the Curry Paste:

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chilli powder

1 teaspoon ground turmeric

1 teaspoon garam marsala

Pinch of flaked sea salt

1 garlic clove, crushed

1cm piece of fresh ginger, peeled and chopped (see note above)

50g ground almonds

For the Curry Sauce:

2 tablespoons groundnut oil

1 onion, finely chopped

1 celery stick, finely chopped

1 carrot, finely chopped

1 garlic clove, crushed

1 cinnamon stick

4 cardamom pods, crushed

100ml white wine

400ml tin coconut milk

1 tablespoon fish sauce

Small bunch of fresh coriander, chopped, plus extra sprigs to serve

Plain Greek yogurt or crème frâiche to serve

Mango chutney to serve

First marinate your chicken for at least 2 hours (preferably overnight – see note above). Place the chicken in a bowl with 100ml oil, garlic, ginger and few turns of freshly ground black pepper, mix well. Cover and place in the fridge.
To make the paste, simply pound the spices together in a pestle and mortar with a good pinch of flaked sea salt, the garlic and ginger. Once combined add 100ml of water and stir in the ground almonds.
To make the curry sauce, heat a large saucepan over a moderate heat with 2 tablespoons of groundnut oil. Add the onion, celery, carrot, garlic, cinnamon and cardamom and sauté for about 5 minutes until the onion is soft but not coloured.
Stir in about 4 tablespoons of the curry paste and cook for a couple of minutes to allow the spice flavours to come out. (The remaining sauce can be kept in the fridge for another day).
Pour in the wine, let it bubble to reduce down. Slowly add the coconut milk, stirring. Finally add the fish sauce, then reduce the heat and simmer for about 10 minutes until the carrot is tender.
Meanwhile heat a dry frying pan over a high heat. Remove the chicken from the marinade, shaking off the excess oil, add to the hot pan and quickly brown the chicken pieces all over – do this in batches as you don’t want to overcrowd the pan.
Add the browned chicken pieces to the sauce and simmer for about 5 minutes until the chicken is cooked through.
Season to taste, remove the cinnamon stick and cardamom pods, sprinkle with the chopped coriander.
Serve with Steamed Aromatic Basmati Rice (recipe below), a dollop of yogurt (or crème frâiche), mango chutney and more chopped coriander. If you want extra heat sprinkle over some chilli flakes.

Chicken with Cider (Poulet au Cidre) (Serves 4)

This is a classic dish from Normandy and Brittany, the apple growing regions of France. The sauce, with the apples, is perfect for an autumnal evening meal. This recipe is taken from a French recipe book I have had for many years, ‘The Food of France’. This dish is delicious with Concetta’s potatoes (recipe here) and green beans.

8 chicken thighs, skin on

2 dessert apples, such as granny smith

Juice of ½ lemon

60g butter

½ onion, finely chopped

½ celery stick, chopped

10g plain flour (gluten free if required)

80ml Calvados or brandy

375ml cider

100ml créme frâiche

Peel and core the apples. Finely chop one half of one apple and cut the rest into 12 wedges. Toss in the lemon juice (this will stop it browning).
Heat half the butter in a large frying pan and brown the chicken thighs, skin side down. Turn over and cook for another 5 minutes.
Remove the chicken. Pour away any fat and heat 20g more of the butter in the same pan. Add the celery, onion and chopped apple. Fry over a moderate heat for 5 minutes until softened but not browned.
Sprinkle the vegetables with the flour, stir, then add the calvados (or brandy). Gradually add the cider, stirring.
Bring to the boil, return the chicken to the pan, cover, reduce the heat to a simmer and cook gently for 15 minutes or until the chicken is cooked through (make a cut on the underside of the thigh beside the bone to check).
Meanwhile heat the remaining butter in a small frying pan and fry the apple wedges over a moderate heat until browned on each side, and tender.
Remove the chicken from the pan, keep warm. Skim off any excess fat from the sauce. Add the créme frâiche, bring back to the boil, and boil gently for 3-4 minutes until the sauce it slightly thickened – enough to lightly coat the back of a spoon. Check the seasoning.
To serve, pour the sauce over the chicken with the apple wedges on the side. I like to serve this with Green Beans and Concetta’s potatoes (recipe here).

Chicken Escalopes with Lemon Sauce – ‘Pollo al Limone’

A classic Italian recipe, often made with veal escalopes as well as chicken. One of my staple dishes, as it is really easy to ‘whip’ up. It’s delicious with baby roast potatoes (recipe here), but more often than not I serve it with plain white rice as when I make this I’m normally in a hurry and rice is 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 my chicken breasts 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 rather than 4 chicken breasts for 4 people you could get away with less depending on how hungry you are. If you haven’t any white wine to hand you could use all chicken stock, but the addition of wine does enhance the overall flavour.

*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!

3-4 chicken breasts (see note above)

8 tablespoons of lemon juice, plus a little more to taste (about 2 lemons)

40g butter

150ml dry white wine

150ml chicken stock (or 300ml if not using white wine – see note above)

1 teaspoon softened butter

2 teaspoons flour(gluten free if required)

1 lemon thinly sliced to serve (optional)

1 tablespoon parsley, chopped

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 wine and stock into the pan and bring to the boil. Boil for about 3-4 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 until the sauce is smooth (I often use a whisk for this). It will thicken the sauce. 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 taste buds!
Return the escalopes to the pan to reheat, sprinkle over the chopped parsley.
Serve the escalopes with the sauce and the sliced lemon for decoration, and either baby roast potatoes (recipe here) or on a bed of white rice.

Chicken with Mushrooms, Chickpeas & Tarragon Oil (Serves 4)

This simple recipe is cooked in one pan, the chickpea ‘stew’ is cooked under the chicken thighs so catches all of their beautiful juices. I found this recipe in Nina Parker’s cookbook ‘Nina St Tropez’, a favourite book of mine. The tarragon oil it also a great dressing for salads, particularly with chicken and avocado.

3 tablespoons olive oil

8 chicken thighs, skin on and bone in

3 banana shallots, thinly sliced

400g tinned chickpeas, drained and rinsed

400g chestnut mushrooms, halved or quartered depending on size

2 star anise

3 cloves garlic, sliced

Bunch of fresh thyme, leaves picked

Sea salt and black pepper

For the Tarragon Oil

¾ teaspoon chopped garlic

6 tablespoons fresh tarragon leaves, chopped

12 tablespoons olive oil

6 teaspoons cider vinegar

6 teaspoons lemon juice

¾ teaspoon sugar

Sea salt and black pepper

Heat the oil in a large saucepan or casserole dish (with a lid). Season the chicken thighs and place in the hot pan, skin side down. Cook for about 6 minutes until golden.
Remove from the pan and add the shallots, stir and cook for a minute or two, then add the mushrooms cook for another 2-3 minutes.
Now add the chickpeas and the star anise, stir well before finally adding the garlic and thyme, stir again.
Return the chicken to the pan, skin side up, on top of the chickpea mixture. Cover with a lid, turn down the heat to barely simmering and cook for 15 minutes.
Remove the lid, and continue to cook for another 5-10 minutes until any liquid has been absorbed by the chickpeas and mushroom mixture. Check the thighs are cooked (make a cut on the underside of the thigh beside the bone to check).
Meanwhile make the tarragon oil by pounding the garlic with a little salt in a mortar and pestle, then add the remaining ingredients, mixing well.
Remove the star anise from the chicken and chickpeas, and serve with tarragon oil.

Leek and Chicken Risotto (Serves 4-6)

This is a fantastic recipe for using up leftover chicken. It is a lovely unctuous, satisfying supper dish. The recipe originally called for twice as much cheese but I really think that it overpowered the flavours of the dish so I have halved the amount and suggested that you sprinkle over more cheese at the table. As I like this risotto to be more substantial, I have doubled the amount of chicken the recipe originally called for – but feel free to reduce or increase the amount to taste (and depending on the amount of leftover chicken you have!). This recipe is taken from Rachel Allen’s cookbook ‘Recipes From My Mother’, as the name suggests it contains lots of homely recipes.

1.5 litres chicken stock

25g unsalted butter

3 tablespoons olive oil

1 medium leek, chopped

500g risotto rice, such as Carnaroli or Arborio

75ml dry white wine

40g Parmesan Cheese, finely grated plus more to serve (see note above)

2-3 generous handfuls of leftover roast chicken, chopped (see note above)

Juice of ½ lemon, or to taste

2 tablespoons of parsley

1-2 teaspoons chopped thyme

Sea salt and black pepper

Pour the stock into a saucepan and bring to the boil, then turn down the heat to keep it at a gentle simmer.
Meanwhile melt the butter and oil in a large pan – I like to use a deep frying/sauté pan. Add the leeks and season with salt and pepper, cover and sweat gently until soft (about 5 minutes).
Add the rice, stirring to coat it in the oil. Then add the wine, turn up the heat and let it bubble to evaporate (about 2 minutes).
Lower the heat and now add a ladle of the hot stock, stirring continuously until it has evaporated. Continue to add ladle after ladle in the same manner until the rice is cooked and it has a creamy consistency. It should take around 16-18 minutes.
When you are happy with the texture (the rice should be al dente, retaining a little bite), stir in the cheese, chicken, parsley, thyme and some lemon juice to taste. Check the seasoning and serve with more cheese sprinkled over according to your individual tastes.

Carnival Chicken Rice with Plantain (Serves 4 – 6)

A subtly spiced dish, if you want a little more heat, you could serve it with a chilli sauce – I recommend the Encona Original Pepper Sauce which is readily available in supermarkets. The plantain is an important addition to this dish so don’t omit it, as it lifts the whole dish, the plantain must be ripe; it should have a dull yellow colour with patches of black, if you can’t find it in your local supermarket you should be able to buy it from a Indian/African grocery store. This is a recipe that I have ‘tweaked’ from Diana Henry’s ‘A Bird in the Hand’.

200g white long grain rice

Olive oil

250g tomatoes, chopped

2 large cloves garlic, chopped

4 spring onions, chopped

2 red chillies, halved and finely sliced

¼ teaspoon dried oregano

1 teaspoon ground cumin

3 tablespoons fresh coriander, chopped

4 skinless, boneless chicken thighs

3 ripe plantain, peeled and sliced (see note about plantain – above)

3 limes

Sea salt and black pepper

Hot pepper sauce – optional (see note above)

First cook the rice according to the instructions on the packet.
Meanwhile in a frying pan heat 1 tablespoon of oil and cook the tomatoes for about five minutes, then add the garlic, spring onions, chillies, oregano and cumin. Remove from the pan and keep warm.
Wipe clean the frying pan and heat another 2 tablespoons of oil, season the chicken thighs and fry on both sides until cooked – a total of about 9 minutes. Once cooked cut into strips and keep warm.
In the same frying pan heat enough olive oil to cover the base of the pan to shallow fry the plantain. Cook the slices on each side until golden brown – it will take about 5 minutes in total. Remove and drain on kitchen roll. Sprinkle with salt and a little juice from one of the limes.
Finally, add the rice, chicken and tomato mixture to a clean frying pan and gently heat through. Stir through the chopped coriander, and about 2 tablespoons of lime juice, season with salt and pepper to taste.
Serve the chicken rice with the sliced plantain, the remaining limes, quartered and, if desired, some hot pepper sauce on the side.

Chicken Breasts with Cucumber, Dill and Mustard (Serves 4)

I must admit that I had not come across cucumber cooked in a sauce before finding this recipe in a magazine, but it was a revelation, you must try it! It really adds a special dimension to a simple chicken breast recipe. I like to serve it with simple, fine green beans and with ‘Concetta’s Potatoes’, these are named after our Italian friend (and chef), who gave me the recipe many years ago; they are sliced baked potatoes with garlic, rosemary and sage, alternatively steamed new potatoes go very well with this dish.

40g unsalted butter

4 skinless chicken breasts

1 teaspoon flour (use gluten free flour if required)

100ml dry, white vermouth

600ml chicken stock

1 cucumber

175g créme fraiche

2 teaspoons grain mustard

Juice of half a lemon

A small bunch dill, chopped

Sea salt and black pepper

Melt 25g of butter in a frying pan. Lightly brown the chicken breasts, season and sprinkle over the flour, cook for a minute and then add the vermouth, reduce by two-thirds.
Add the stock, bring to the boil, then turn down the heat to simmer gently. Cover and cook for about 30-40 minutes, until the chicken is cooked through
Whilst the chicken is cooking, peel the cucumber, cut it in half and deseed, then cut into slices the thickness of a pound coin.
Fry the cucumber slices in the remaining butter. Cook quickly until they are just tender – not floppy – and tinged with gold in places. Remove to a plate.
Once the chicken is cooked, remove from the pan, keep warm. Boil the remaining liquid until it is reduced by half and starting to look slightly syrupy. Add the crème fraiche, mustard and half the lemon juice. Cook until the sauce has thickened to the consistency of single cream.
Return the chicken to the pan along with the cucumber and the chopped dill. Taste to adjust the seasoning – perhaps a dash more of lemon juice or mustard.
Serve with ‘Concetta’s potatoes’ or steamed new potatoes and green fine beans.

Chargrilled Lemon & Thyme Chicken (Serves 4)

It is important to marinate the chicken before cooking it as it really does improve the flavour – overnight would be the best option. I prefer to cook the chicken on a griddle pan as it gives a lovely crispy, chargrill effect however if you don’t have one, a regular frying pan works. I would serve this dish with baby roast potatoes and a salad with a lemon dressing – you can find these recipes on my Recipes Pages. On the day you’re eating it, start by cooking the baby roast potatoes and preparing the salad/dressing, then 10-15 minutes before the potatoes are ready, cook the meat. This recipe is from Diana Henry’s ‘ Pure, Simple Cooking’.

8 boneless chicken thighs, skin on (if you buy from a butcher ask him to bone them for you)

60ml olive oil

chopped leaves from about 10 generous sprigs of thyme

sea salt and black pepper

juice of 1 lemon

lemon wedges to serve

Flatten out the chicken thighs and make some slits on them. Rub with the olive oil and pat on the thyme leaves. Cover and leave to marinate in the fridge overnight or for a couple of hours.
Heat a griddle pan (or a frying pan) until it is really hot. Season the chicken 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 the baby roast potatoes and the green salad dressed with the lemon vinaigrette.

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