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Chicken Recipes

Chicken Recipes

This chicken thigh recipe is easy to make, absolutely delicious and great value as it uses chicken thighs

Chicken Valencia

2tbsp of Sunflower Oil
8 x bone-in skins off chicken thighs
6 rashers of smoked streaky bacon, thinly sliced
2 onions, thinly sliced
3 garlic cloves, crushed
25g plain flower
300ml white wine
400g of chopped tomatoes
1 tbsp of muscovado sugar
400g of button mushrooms (optional)



(image from BBC Good Food)

Method

  1. Heat the oven to 160˚c/140˚c fan/gas mark 3. Heat 1 tbsp of oil in a large, deep casserole dish with a lid. Season the chicken thighs add to the dish and brown them off over a high heat for a couple of minutes each side until they have turned golden. Remove from the heat, cover with foil and set aside.
  2. Add the bacon and onions to the dish and fry for 3-4 mins over a high heat until the bacon is crips. Add the garlic and fry for a further 30 secs.
  3. Measure the flour into a bowl, then add the wine, little by little and whisk into a smooth paste. Add to the dish with the tomatoes and sugar and stir in well. Bring to the boil then return the chicken and any juices to the dish. Bring back to the boil and keep stirring. cover with the lid and cook in the oven for 45 mins or until the chicken is tender and cooked through.
  4. Shortly before the chicken is ready, heat the reamining oil in a frying pan, add the mushrooms and fry for 3-4 minutes or until golden. Add to the casserole and stir in the thyme.


Courtesy of BBC Good Food


Here is a cracking recipe which is perfect for a movie night with the family!

Popcorn Chicken With Zingy Soured Cream Dip

25g salted popcorn
85g stale bread or breadcrumb
1 tsp smoked paprika
50g plain flour
1 large egg
2 skinless chicken breast, cut into long thin strips oil, for frying

For the dip

150ml pot soured cream
zest 1 and juice of ½
handful coriander, chopped







(image from BBC Good Food)

Method

  1. Put the popcorn, bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the flour with some seasoning in a third bowl.
  2. Dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the popcorn breadcrumbs – press the crumbs onto the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.
  3. When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don't overcrowd the pan) until golden and cooked through. Drain on kitchen paper. Serve warm with the dip on the side.


Courtesy of BBC Good Food