The pale flesh has a close texture and a mild flavour that pairs up well with many different ingredients. Never eat raw chicken, and always thoroughly wash your hands, utensils and cutting board as soon as you've cut or handled raw chicken
Ingredients
2. Push the chicken to one side of the pan, then add the shallots, garlic and the grapes. Stir in the vinegar and 2 tbsp water, then arrange everything in an even layer with the chicken, skin-side up, on the top.
3. Transfer to the oven for 40 mins or until the chicken is crisp and cooked through and the grapes are bursting and juicy. Scatter over the tarragon leaves, then serve with a green salad and some crusty bread, if you like.
Ingredients
2. Add the onions, garlic and anchovies to the dish and fry for 5 mins until golden. Stir in the mustard, stock and the lemon juice. Bring to the boil and return the chicken, skin-side up. Cover, reduce the heat to medium-low and cook for 20 mins. Uncover and cook for a further 25 mins or until the chicken is cooked through.
3. Add the peas and broccoli. Cover and cook for a further 8 mins, or until the veg is just tender.
4. Spoon over the pesto, then top with the basil or parsley leaves and lemon wedges. Serve with warm crusty bread, if you like.
Today I share two Chicken dinner recipes you may wish to try ... however, if you prefer to have a vegetarian dish you may like to see these recipe suggestions here
Chicken with grapes and tarragon
Serves Four
1kg chicken legs or 1kg chicken thighs and drumsticks
1 tbsp olive oil
6 echalion shallots, peeled and halved
6 garlic cloves, peeled and left whole
500g red grapes, broken into small clusters
6 tbsp white wine vinegar
20g fresh tarragon, leaves picked
green salad (optional)
crusty bread (optional)
1 tbsp olive oil
6 echalion shallots, peeled and halved
6 garlic cloves, peeled and left whole
500g red grapes, broken into small clusters
6 tbsp white wine vinegar
20g fresh tarragon, leaves picked
green salad (optional)
crusty bread (optional)
Method
1. Preheat the oven to gas 6, 200°C, fan 180°C. Liberally season the chicken. Heat the oil in a casserole pan over a medium heat, then brown the chicken all over for 10 mins or until deep golden.2. Push the chicken to one side of the pan, then add the shallots, garlic and the grapes. Stir in the vinegar and 2 tbsp water, then arrange everything in an even layer with the chicken, skin-side up, on the top.
3. Transfer to the oven for 40 mins or until the chicken is crisp and cooked through and the grapes are bursting and juicy. Scatter over the tarragon leaves, then serve with a green salad and some crusty bread, if you like.
Each Serving Contains
Carbohydrate 25.4g Protein 32.1g Fat 25g Fibre 3gFrom idea seen here
Pesto chicken one-pot
Serves Four
8 bone-in chicken thighs
1 tbsp olive oil
2 lemons, 1 zested and juiced, 1 cut into wedges to serve
2 onions, cut into thin wedges
2 garlic cloves, finely sliced
3 anchovy fillets, chopped
1 tsp Dijon mustard
1 chicken stock cube, made up to 450ml
150g frozen peas
200g Tenderstem broccoli, chopped
2 tbsp green pesto
10g fresh basil or parsley, leaves picked
crusty bread, to serve (optional)
1 tbsp olive oil
2 lemons, 1 zested and juiced, 1 cut into wedges to serve
2 onions, cut into thin wedges
2 garlic cloves, finely sliced
3 anchovy fillets, chopped
1 tsp Dijon mustard
1 chicken stock cube, made up to 450ml
150g frozen peas
200g Tenderstem broccoli, chopped
2 tbsp green pesto
10g fresh basil or parsley, leaves picked
crusty bread, to serve (optional)
Method
1. Heat a large flameproof casserole dish over a medium heat. Toss the chicken in the oil and lemon zest; season. Browned for 6-7 mins, skin-side down, until golden and crisp. Turn and brown for a final 4 mins; you might need to do this in batches. Transfer to a plate using a slotted spoon; set aside.2. Add the onions, garlic and anchovies to the dish and fry for 5 mins until golden. Stir in the mustard, stock and the lemon juice. Bring to the boil and return the chicken, skin-side up. Cover, reduce the heat to medium-low and cook for 20 mins. Uncover and cook for a further 25 mins or until the chicken is cooked through.
3. Add the peas and broccoli. Cover and cook for a further 8 mins, or until the veg is just tender.
4. Spoon over the pesto, then top with the basil or parsley leaves and lemon wedges. Serve with warm crusty bread, if you like.
Each Serving Contains
Carbohydrate 12.5g Protein 50.7g Fat 31g Fibre 5.5gFrom idea seen here
Tenderstem broccoli is the (perfectly natural) love child of Chinese kale and broccoli, star-crossed lovers of the vegetable world.
What does Tenderstem broccoli taste like?
A bit like broccoli but way better - it has a sweet, nutty flavour, similar to asparagus, all wrapped up in a gorgeous crunch.
What is the nutritional value of Tenderstem broccoli?
Tenderstem broccoli has many nutritional benefits. It's high in folates, plus it's a good source of fibre and protein.
Does it have different names?
Yes, Bimi, broccolini, (and Tenderstem) are trademarked names for the hybrid of Chinese Kale and broccoli.
This blog brings a variety of recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
32 comments:
Love me some veg. Broccolini is something my local stores haven't had or maybe they did and I missed it. It's so pretty though. Yum!
...I vote for chicken with grapes and tarragon.
Never had grapes in a chicken dish, interesting -Christine cmlk79.blogspot.com
This is something I would make, my husband will love it.
Gracias por la receta. Te mando un beso
We eat lots of chicken here. These look good! I especially like the one with pesto.
They both look tasty.
How delicious! Chicken thighs/legs are the best.
Chicken is such a versatile meat. I'd vote for the dish with pesto.
I love chicken.
Ingo, though, used beef for a chicken-recipe. I was skeptical but it is yummy! We´ll have some more tonight.
Dear Jan!
Your suggestions with chicken are delicious. Chicken and pork are the only meats I eat. I have never put grapes with chicken. I assume that the meat is delicious then.
I wish you a nice and sunny Sunday.
Both those recipes sound wonderful. I didn't know tenderstem broccoli was a hybrid, so thank you for that.
Hello,
Both dishes look delicious! Thanks for sharing the recipes.
Take care, enjoy your day and have a great week!
Pesto Chicken sounds delicious. Xx
Chicken with grapes. I don't think I've heard of that but it sounds delicious.
I'd pick the chicken with pesto. Yummy
Both look great, which to choose.
I'm going to keep a look out for the tenderstem broccoli. Thanks for sharing, Jan.
These both look delicious, especially the grapes - yum! xx
I'll go with the chicken.
They both look really good. I love broccoli so I would pick that one to make first.
Oh, both of those look delicious!
Jan, chicken should never be washed because doing so contaminates the countertop with bacteria. If we do, perform the task carefully
REPLY TO
Norma2 who said ...
Jan, chicken should never be washed because doing so contaminates the countertop with bacteria. If we do, perform the task carefully
Hello and many thanks for your comment.
Yes, care should always be taken when handling/preparing chicken.
There is a very good article about it on this link here:-
https://www.bhg.com/recipes/how-to/cooking-basics/food-safety-handling-and-cooking-poultry/
All the best Jan
What, pray tell, is a flameproof casserole dish? Since I am allergic to mammal meat, most of my meat is boneless chicken breast.
Oh you always have great recipes ~ thanks ~ hugs,
Wishing you good health, laughter and love in your days,
clm ~ A ShutterBug Explores,
aka (A Creative Harbor)
REPLY TO
Linda who said ...
What, pray tell, is a flameproof casserole dish? Since I am allergic to mammal meat, most of my meat is boneless chicken breast.
Hello Linda, many thanks for your comment and question.
A flameproof casserole dish is a cooking dish that can be used directly on a stove-top burner (exposed flame) as well as in the oven, meaning it is designed to withstand high heat from both sources, allowing you to brown ingredients on the stove before transferring the dish to the oven to finish cooking.
All the best Jan
They both sound interesting, things I never thought to put with chicken
Thank you so much for your recipes, I'll be cooking the chicken pesto tonight.
My partner would love these chicken dishes! :-D
Both of these look really good. The grape one sounds very interesting.
Hoy hemos comido pollo, y estaba buenísimo. Besos.
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