Enjoy the taste of Italy with this tempting chicken dish ….. it’s brimming with Mediterranean flavour!
Serves: 4; Cals per portion: 659; Prep time: 15 mins; Cook time: 1 hr 20 mins
- 1oz (25g) butter or margarine
- 2 tbsp olive oil
- 4 x 8oz (225g) part-boned chicken breasts, trimmed, washed and dried
- 1 medium onion, peeled and chopped
- 1 celery stick, trimmed and chopped
- 2 garlic cloves, peeled and crushed
- 2oz (50g) pancetta ham or unsmoked rindless streaky bacon, trimmed and chopped
- 8oz (225g) button mushrooms, wiped and sliced
- 14oz (397g) can chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp dried oregano
- salt and black pepper
- 7 fl oz (200ml) dry white wine
- 2oz (50g) green olives stuffed with pimientos
- 2oz (50g) pitted black olives
Step One – In a large frying pan, melt fat with oil. Add the chicken breasts and fry for 7-8 mins, or until browned all over. Using a slotted spoon, remove chicken and drain on absorbent kitchen paper. Place in an ovenproof casserole dish and set aside.
Step Two – Preheat oven to Gas 5, 375oF, 190oC. Using the same frying pan, fry the onion, celery, garlic, pancetta ham or bacon, and mushrooms for 3-4 mins, or until just softened. Using a slotted spoon, transfer the mixture to the casserole dish.
Step Three – Place the chopped tomatoes, tomato puree, dried oregano, salt and black pepper in a large saucepan. Pour the dry white wine into the saucepan and bring to the boil. Add the tomato and wine sauce to the chicken mixture in the casserole dish.
Step Four – Mix well, then cover dish and cook in oven for 50 mins, or until the chicken is tender. Remove casserole from the oven and stir in the olives. Return to the oven and cook, uncovered, for a further 10 mins. Serve with warm ciabatta bread and a dry white wine.
Find a selection of yummy Italian goodies here …
Serves: 4; Cals per portion: 300; Prep time: 20 mins; Cook time: 20 mins
- 2 tbsp olive oil
- 2 lb (900g) boneless chicken breast, skinned and finely sliced
- 2 garlic cloves, peeled and crushed
- 1 onion, peeled and sliced
- 2 tsp hot chilli powder
- 1 tsp onion salt
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp lemon juice
- salt and ground black pepper
- 1 yellow pepper, deseeded and sliced
- 1 red pepper, deseeded and sliced
Step One – Heat the oil in a large pan. Add chicken slices, garlic, onion slices, chilli powder, onion salt, ground cumin, dried oregano and lemon juice. Season well. Cook, stirring frequently for 10 mins.
Step Two – Add the peppers to the pan and continue to cook for 5 mins. Serve with wheat tortillas, mixed salad leaves, salsa and soured cream sprinkled with parsley.
Other Mexican Food recipes can be found in
Recipe courtesy of Tesco Real Food.
Cals: 2173kj/517 kcal; Fat: 17.6g; Saturates: 4.2g; Sugars: 6.4g; Salt: 0.7g; Carbohydrates: 21.1g; Protein: 66.4g; Fibre: 4.3g
1kg (2lb) chicken drumsticks;
3 small red onions cut into quarters;
2 peppers, seeded and chopped into chunks;
400g (13oz) small baby potatoes, halved;
2 tbsp olive oil;
2 tsp mixed herbs;
250g (8oz) cherry tomatoes
Step One: Preheat the oven to gas 6, 200oC, fan 180oC.
Step Two: In a large bowl, toss the chicken, onions, peppers and potatoes with the oil and mixed herbs. Spread out on a large baking tray and roast in the oven for 30 minutes.
Step Three: After 30 minutes, add the tomatoes to the tray and cook for another 15 minutes or until the chicken is cooked through with no pink meat showing.
Step Four: Divide between plates and drizzle over the tray juices to serve.
Time on your Hands tip:
For a healthier version, remove the skin from the chicken drumsticks before cooking and replace the oil with sprays of fry light and a little water to the bottom of the baking tray to keep the chicken moist.
Recipe courtesy of Easy Living
This delicious, easy and subtly spiced chicken stew is perfect to make ahead of time. In fact, the flavour improves if chilled for a day before reheating and serving. If making ahead of time, refrigerate overnight, allowing any fat to settle on the top. The fat is then easily removed and discarded with a spoon.
Serves: 4 Prep time: 10 mins Cook time: 1 ½ hours Cals per serving: 522 Fat: 33g
Ingredients: 2 tblsp olive oil; 2 onions, finely chopped; 4 cloves garlic, peeled and left whole; 2 tblsp Hungarian paprika; 8 large chicken thighs; 4 chicken legs; 3 fresh bay leaves; 400ml (13 fl oz) chicken stock; 1 x 400g (13oz) tin chopped tomatoes; sour cream to serve
Step One: Heat the oven to 180oC (gas mark 4). Heat the olive oil over a medium heat in a large flameproof casserole dish or saucepan. Add the onions and whole garlic and cook, stirring for 5-7 minutes, or until they have softened (without browning too much).
Step Two: Add the paprika, chicken pieces, bay leaves, stock and tomatoes. Bring to the boil, cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour.
Step Three: Remove the lid and cook for a further 25 minutes, or until the chicken is nicely coloured. Skim off any fat with a large spoon. Serve with the sauce, topped with sour cream.
Tip: Using either legs or thighs for this dish (rather than breasts) gives a better texture and flavour for slow cooking.
This recipe is courtesy of Easy Living Magazine
Serves : 4 – Prep time : 15 mins plus at least 1 hour to marinate – Cook time : 25 mins
Cals per serving : 210 – Fat : 9g
Ingredients: 8 large chicken thights, boneless and skinless; 3 cloves garlic, crushed; 1 heaped tblsp Baharat (combination of cumin, paprika, pepper, nutmeg and cinnamon); bunch of coriander, chopped; 200g (6 ½ oz) plain yogurt, to serve: Lemon wedges, to serve
- Cut each thigh into 3 strips and place in a bowl. Sprinkle with the garlic and the Baharat. Mix well and leave to marinate in the fridge for at least 1 hour (up to 6 hours).
- Using two metal skewers about 5cm (2in) apart, thread half the meat onto the skewers. Repeat with an extra two skewers and the remaining meat. Make sure the meat in packed quite tightly.
- Heat the oven to 220oC (gas mark 7). Roast until golden and cooked (about 25-30 minutes). Rest for 5 minutes then sprinkle with coriander and serve with yoghurt and lemon wedges and the cooking juices.
A clever little cooker for kebabs 🙂
This recipe courtesy of Easy Living Magazine
Comfort Food – Italian Style
Serves : 4 – Prep time : 15 mins – Cook time : 1 hour – Cals per serving : 508 – Fat : 34.2g
Ingredients: 2 tblsp olive oil; 4 rashers streaky smoked bacon, sliced; 1 large onion, sliced; 2 stalks celery, sliced; 1 clove garlic, crushed; 1 kg (2lb) free-range chicken pieces (thighs and drumsticks);2 tsp plain flour; 200ml (6 ½ fl oz) chicken stock; 100ml (3 ½ fl oz) white wine; 400g (13oz) can chopped tomatoes; 1 long red chilli; 2 sprigs rosemary
For the Gremolata: 1 garlic clove, finely chopped; 2 tblsp coarsely chopped flat-leaf parsley; grated zest of 1 lemon
- Heat the oven to 180oC (gas mark 4). Heat the oil in a casserole and sauté the bacon, onion, celery and garlic over a medium heat for about 5 minutes.
- Add the chicken, sprinkle with flour and cook, turning, for about 10 minutes. Pour over the stock, wine and tomatoes and season. Tuck in the chilli and rosemary. Bring to the boil then transfer to the oven Cook for about 45 minutes, then turn the chicken, remove the lid and cook for a further 15 minutes, or until the chicken has coloured and is cooked.
- To make the gremolata, combine the garlic, parsley and lemon zest.
- Remove the chilli and rosemary and skim off any fat. Serve sprinkled with the gremolata.
Tip: Don’t leave out the gremolata, as it adds a zesty kick to the finished dish.
Even a complete beginner can make these – they’re so easy and delicious.
Serves: 8; Prep: 5 mins; Cook: 25 mins; Cals per portion: 218
Ingredients: 16 large chicken wings; 8 tblsp runny honey; 1 tsp English mustard powder; 8 tblsp sesame seeds
- Preheat oven to Mark 6/400oF/200oC. Arrange chicken wings in a large roasting tin. Season them generously with salt and fresh ground black pepper.
- Brush chicken wings with honey to coat them, then sprinkle them with mustard powder and sesame seeds.
- Bake wings for 25 mins, turning and basting once until golden and tender..
This dish is double delicious because it is almost a soup starter and a main course in one big pot! The sliced onions are packed into a braising dish with a bunch of tarragon and a chicken sitting on top. As the bird roasts, its juices flavour the onions. Add chicken stock, and you get the consistency of a rich broth or liquor. It’s up to you how much stock you add.
Ingredients: 1oz (25g) butter; 6-8 onions, halved and sliced; salt and black pepper; 1 garlic clove, crushed, optional; 1 bunch of tarragon; 1 x 3 ½ – 4 lb (1.5 – 1.75kg) chicken; 10-15 fl loz (300-450ml) chicken stock; knob of butter, optional
- Preheat the oven to 200oC/400oF, Gas Mark 6. Using a knob of the butter, grease a large, deep braising dish and three-quarters fill with the sliced onions. Season lightly with salt and black pepper. Add the garlic clove, if you’re using it, and half the bunch of tarragon.
- Rub the skin of the chicken with the remaining butter. Sit the chicken on top of the onions and season with lots of salt and black pepper. Place the braising dish in the oven. The total cooking time will be between 1 ¼ – 1 ½ hours.
- Halfway through the cooking time (about 40mins), add 10 fl oz (300ml) of the chicken stock. Add more stock if you prefer the liquor to have a thinner consistency and baste some of the liquor over the chicken. Return to the oven for the remaining cooking time.
- The onions should cook much quicker now and the liquor should resemble onion soup.
When the chicken is golden brown and tender, remove from the oven and check the seasoning and consistency of the liquor – 10 fl oz (300ml) will be enough to serve four. Remove the tarragon. Pick and chop the remaining half bunch, and add to the liquor. For a richer, finish, add the knob of butter to the liquor.
- Spoon liquor into large soup bowls, divide chicken into portions and sit them on top. Serve with crusty bread to soak up the liquor.
Serves: 4; Prep: 15 mins; Cook: 55 mins; Cals per portion: 485
A rich casserole flavoured with garlic, anchovies, olives and capers. Serve with freshly cooked pasta.
Ingredients: 4 chicken portions; salt and pepper; 1 tbsp/15ml plain flour; 2 tbsp/30ml olive oil; 1 onion, chopped; 2 cloves garlic, crushed; 8oz/225g button mushrooms; 1 tbsp/15ml chopped fresh oregano; 2 tbsp/30ml capers;12 black olives; 1/2pt/300ml white wine; 1/4pt/150ml chicken stock; 4 tbsp/60ml tomato puree; 8oz/226g can tomatoes; 6 anchovy fillets, drained and halved; sprigs of oregano, to garnish
- Preheat oven to Mark 5 / 375oF / 190oC. Remove skin from the chicken. Season flour and use to coat the chicken.
- Heat oil in a large flameproof casserole. Add onion and garlic and fry for 2 minutes. Add the chicken and brown on all sides. Stir in the mushrooms, oregano, capers, olives, wine, stock and tomato puree. Bring to the boil, reduce heat and cover. Cook for 30 mins.
- Remove from oven and stir in tomatoes and anchovy fillets. Return to the oven for a further 20 minutes until chicken is cooked through. Serve garnished with oregano.
A piquant and flavoursome glaze that also tastes great barbecued.
Serves 2; Prep: 5 mins; Cook: 30 mins; Cals per portion: 300
Ingredients: 2 part boned chicken breasts; 1 tbst tomato puree; 4 tbsp tomato relish; 2 gloves of garlic, chopped; 1 tbsp vegetable oil; 1 tsp mustard powder or 2 tsp readymade mustard; 1 tbsp chopped fresh oreganoPreheat the oven to Mark 6/200oC/400oF. Slash across each piece of chicken a few times.
- Mix together the puree, relish, garlic, oil, mustard and oregano.
- Thickly spread the marinade onto the chicken breasts, cover, chill and leave to marinate for 2 hours if you have time.
- Cook the chicken in the oven for 35 mins until the meat is cooked right through.