Chicken recipes

joint a chicken, or get chicken pieces (with bones in skin on, the skinless breast is a crime against food, also buy a free range chicken or its not worth buying a chicken at all). Heat some butter and oil at the bottom of a large pan, fry the chicken till golden on the outside. Lower the heat, add some carrots or other hard veg, some smashed cloves of garlic (skin on), some sage, rosemary or thyme or any combination of the three. Cook on a low heat with the lid on for an hour or so.

After this remove the chicken veg, garlic herbs etc. Drain off most of the butter/oil mixture into a jug, Strain off the fat and keep the stuff that sinks to the bottom. Throw some white wine or lemon juice and get all of the sticky brown bits to dissolve, add the reserved chicken juice. Simmer for a little. If you wish add some butter or cream to make a richer sauce otherwise there's dinner. don't forget to eat the cloves of garlic these should be caramelised and rather sweet.

Get a large pot. Put about 1/2 cup of soy sauce and 1/2 cup of white wine in it. Put maybe 3 tablespoons of sugar. Put some fresh ginger and garlic in it (to taste, really, this recipe does not require exact measurments). Bring to a boil. When it starts to boil put in pieces of chicken, as much as you want, but not so much that the pieces are on top of each other (pieces should be partially submerged in sauce). Cover pot and simmer for about an hour. Occasionally turn pieces of chicken. Serve with rice. The sauce is very good with rice.

Just throwing that out there. Do with it as you please.

I just invented a rather good recipe from the stuff I had lying around. It was:

A chicken breast pounded flat, seasoned with salt, pepper and a pinch of paprika then griddled.

Very buttery mashed potato.

A kind of tangy ragout thing which I made by cooking half a chopped onion, a couple of chopped cloves of garlic, a chopped tomato, a large chopped red chilli, a thinly sliced romano pepper, some dried thyme, the juice of half a lemon and a teaspoon of sugar in lots of olive oil over a low heat for about half an hour.

It was yum.

I make a yummy chicken thai bastardized laksa...or 'noodley soupy stuff' as my husband calls it.

2 or 3 boneless skinless chicken breasts - diced, sliced, however you like but not too chunky or the chicken won't cook through properly.
2 tsps thai green curry paste (or to taste)**
1 tb minced ginger
3 lemongrass stalks - lower 2 inches, outer leaves removed, smashed with the side of a heavy kitchen knife
1 green pepper, thinly sliced
1 or 2 green chillies, seeds removed, diced (optional: extra heat if needed)
1 can coconut milk
2 cups chicken stock
lemon or lime juice
1 tsp fish sauce
1 packet fresh egg noodles, prepared according to directions & set aside.
Cilantro

In a large pot combine curry paste, ginger, smashed lemongrass, chillies, coconut milk and stock. Cook over medium heat til just boiling. (10 to 15 minutes). Lower heat, add chicken, peppers, lemon/lime juice and fish sauce, simmer for 5 to 10 minutes.
Add pre-cooked noodles, cook for further 2 minutes.

** Note: I've been using Thai Kitchen green curry paste for years, because it brought the heat...but lately I've noticed the heat has almost disappeared. So use more or less to taste depending on your paste. Adding serranos for heat seems to work if it's not spicy enough for you.

Serve! And slurp noisily.

You can add peas or green beans, or bok choi, or whatever you like for more veggie action too. It's pretty versatile.

buy Grace jerk paste. rub on chicken. bake. serve with rice and greens.

hey vegemitegrrl allow me to big up a currently ilxor-dominated site that i made my very own self, specifically for the inputting and swapping of recipes - http://www.elishasessions.com/pumpkin - i made it mainly so recipes like these won't get "lost" in old threads!

granny you too!

tonight i'm roasting chicken breasts with balsamic vinegar, herbes de provence, dried orange peel, quartered lemons, and carrots.

it won't be ready for another 20 minutes, but i want it now!

ive been eating 8pc chicken dinners with 2 sides (usually 2 macaroni and cheeses or 1 and 1 mashed potatoes, or waffle fries) it began giving me heartburn, and i quit alcohol, but i'm going to have 20 extra dollars in two days, so i thought i might get some chicken.

i like eating entire roasted chickens, so i think this is going to be my choice.

i like to hash frozen chicken with rice, as a kind of oily drop-based thing. truly wish i had an oven

you really can't go wrong with the whole rotisserie chickens from the supermarket.

swat im sayin. tasty.