Chicken finger sandwiches recipe

Photo: Chicken finger sandwiches recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken finger sandwiches recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken finger sandwiches. 

Classic chicken mayo is made stylish with some zesty lemon and fresh herbs.

Ingredients (serves 4)

2 cooked chicken breasts, roughly chopped
150g (1/2 cup) whole egg mayonnaise
2 teaspoons lemon juice
1/3 cup chopped fresh mixed herbs (see note)
salt and cracked black pepper
8 slices white bread, crusts removed

Method

Combine the chicken, mayonnaise, lemon juice, mixed herbs, salt and pepper. Spoon the mixture over half the bread slices then top with the remaining slices.

Slice each sandwich into thirds to make three fingers. Serve immediately or cover and refrigerate until ready to serve.

Notes

We used fresh herbs such as dill, parsley, basil and chives.

Source
Taste.com.au - May 2009, Page 4
Recipe by Kate Murdoch  

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Chicken nuggets
Whole spiced chicken 
Chicken and celery casserole 
Chicken with 40 garlic cloves 
Clay-Baked Chicken 
Pollo al mattone

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Chicken nuggets recipe

Photo: Chicken nuggets recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken nuggets recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken nuggets. 

Why not let the kids create their own healthy version of chicken nuggets.

Preparation Time 20 minutes
Cooking Time 25 minutes

Ingredients (serves 2)

1 egg, lightly whisked
1/2 cup (45g) cornflake crumbs
1 (about 200g) chicken breast fillet, cut into 3cm pieces
1 small (about 290g) orange sweet potato (kumara), peeled, cut into 1cm-thick slices
Olive oil spray
Sweet chilli sauce, to serve
Mixed salad leaves, to serve

Method

Preheat oven to 200C. Line 2 oven trays with baking paper.

Place the egg and cornflake crumbs in separate bowls. Dip a piece of chicken into the egg then in the cornflake crumbs, tossing to coat. Place on 1 prepared tray.

Use a 4cm-diameter star pastry cutter to cut stars from the sweet potato slices. Place on the remaining tray.

Lightly spray the chicken and sweet potato with olive oil spray. Bake the sweet potato for 10 minutes. Add the chicken and bake for a further 10-15 minutes or until the nuggets are cooked through and the sweet potato is tender. Serve with sweet chilli sauce and salad leaves.

Source
Taste.com.au - January 2012
Recipe by Susie Burrell 

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Whole spiced chicken 
Chicken and celery casserole 
Chicken with 40 garlic cloves 
Clay-Baked Chicken 
Pollo al mattone
One pan coq au vin

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Whole spiced chicken recipe

Photo: Whole spiced chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Whole spiced chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Whole spiced chicken. 

This delicious and deceptively simple whole chicken recipe is best cooked in a slow cooker.

Equipment

You'll need unwaxed kitchen string.

Ingredients (serves 4)

2 tablespoons sweet paprika
2 teaspoons onion powder
3 garlic cloves, crushed
1 teaspoon sea salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
1.4kg whole chicken
4 large potatoes, halved (see note)
steamed vegetables, to serve 

Method

Combine paprika, onion powder, garlic, salt, pepper, oil and 2 tablespoons cold water in a bowl.

Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Tie legs together with string. Using clean hands, rub chicken with paprika mixture.

Place potatoes in base of 4.5 litre-capacity slow cooker (see note). Place chicken, breast side up, on potatoes (see note). Cook, covered, on LOW for 6 hours or until cooked through. Serve with vegetables. 

Notes

Placing the chicken on potato lets the chicken cook evenly and the skin to brown slightly. Discard potatoes after cooking.

Source
Super Food Ideas - August 2008, Page 61
Recipe by Liz Macri 

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Chicken and celery casserole 
Chicken with 40 garlic cloves 
Clay-Baked Chicken 
Pollo al mattone
One pan coq au vin
Provençal chicken casserole

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Chicken and celery casserole recipe

Photo: Chicken and celery casserole recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and celery casserole recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and celery casserole. 

The ultimate in comfort food, this hearty chicken casserole will warm you up on cold winter nights.

Ingredients (serves 4)

1/2 cup plain flour
1kg chicken thigh fillets, chopped
60g butter, chopped
1 large brown onion, diced
4 rashers bacon, rind removed, diced
1 1/2 cups water
410g can cream of celery soup
2 carrots, peeled, diced
3 celery sticks, diced
1/2 cup grated cheese

Method

Preheat oven to 180ºC. Place flour, and salt and pepper into a plastic bag. Shake to combine. Add chicken to bag. Toss to coat. Place chicken into an 8-cup capacity ovenproof casserole dish in a single layer.

Melt butter in a frying pan over medium-high heat. Cook onion and bacon, stirring, for 5 minutes or until soft. Add to chicken. Add remaining flour (from bag) to frying pan. Cook, stirring, for 1 minute.

Combine water and soup. Pour into frying pan, stirring until mixture just comes to the boil. Pour over chicken. Add carrots and celery. Stir to combine. Cover. Bake for 1 hour or until chicken is cooked through.

Remove lid. Sprinkle with cheese. Bake, uncovered, for a further 10 minutes or until cheese is melted. Serve.

Source
Super Food Ideas - August 2004, Page 41
Recipe by Baker Family  

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Chicken with 40 garlic cloves 
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One pan coq au vin
Provençal chicken casserole
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Chicken with 40 garlic cloves recipe

Photo: Chicken with 40 garlic cloves recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with 40 garlic cloves recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken with 40 garlic cloves. 

It might sound a little strange, but this roast chicken will be so tender and delicious, it will make your Sunday!

Ingredients (serves 4)

1 lemon
1 large (about 1.6kg) free-range chicken
2 bay leaves
40ml (2 tbs) extra virgin olive oil
1 tbs finely chopped rosemary
40 garlic cloves, skin on
300ml chicken stock
300ml white wine

Method

Preheat oven to 190°C.

Cut the lemon in half lengthways and place in the cavity of the chicken with the bay leaves. Tie the legs together with kitchen string to secure, then rub with the olive oil and sprinkle with the rosemary. 

Place the chicken in an ovenproof casserole dish, add the garlic cloves, stock and wine and bring to the boil on the stovetop over medium heat. Cover with a lid and transfer to the oven for 1 hour and 10 minutes. Remove lid and roast for a further 20 minutes or until the chicken is golden brown.

Remove the chicken from dish and set aside to rest. Use a slotted spoon to remove about 16 of the garlic cloves and set aside. Place the baking dish on the stovetop over high heat and simmer for 5-6 minutes to reduce to a sauce, pressing the garlic to release the flavour. Strain.

Serve the roast chicken with the reserved garlic cloves and drizzle with a little sauce.
Source
delicious. - July 2002, Page 144
Recipe by Valli Little

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Clay-Baked Chicken Recipe

Photo: Clay-Baked Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Clay-Baked Chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Clay-Baked Chicken.

Cardinal Rules For Baking In Clay Pots

1. Use unglazed pots.
2. Soak pots in water for 1 hour before baking.
3. Never preheat oven. Always place food in a cold oven, then set temperature.
4. When removing pots from the oven, set down on a dishtowel, or other soft surface.

Never set on a cold surface.

Yield: 4 

Ingredients

1 stick butter, room temperature
1 unit lemon, zested, reserve remaining lemon
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 head garlic
1 bunch flat leaf parsley, leaves chopped finely, reserve remaining stems
1 tablespoon salt
One 3 1/2-pound chicken, ideally kosher
10 cumquats (optional), 4 of which should be sliced thinly
2 cinnamon sticks
4 pounds non-toxic medium-dark brown clay

Directions
In a medium size bowl, mix butter, lemon zest, cinnamon, cloves, 3 cloves of garlic (minced), and chopped parsley

Rub down chicken generously with salt. Use your fingers to separate the skin from the breast meat and slide some of the compound butter underneath the skin of the chicken. Rub remaining butter all over its exterior. Place cumquat slices between skin and breast meat.

Cut remaining head of garlic in half horizontally, slice zested lemon in quarters, smash the remaining cumquats with any blunt heavy instrument then stuff cavity of bird with the aforementioned ingredients and cinnamon sticks.

Set out two 18-inch sheets of heavy-duty aluminum foil. Make them into one big sheet by folding the ends over each other and sealing tightly.

Wrap chicken with foil and seal the foil by tightly folding the seams over a couple of times.

Roll out clay so that it is 1/4-inch thick and approximately 2 feet square. Set bird in the center of clay and wrap clay around bird. Use a bit of water to help seal the clay joints. Use extra clay to sculpt your bird into a chicken, a pig, or whatever else floats your boat. Any air pockets will cause added pieces to break off during baking, so use a fork to join joints, then seal with a bit of water.

Place bird in oven and set temperature to 350°F. Bake for 75 minutes, then raise temperature to 450°F and bake for another 30 minutes.

After bird is fully cooked, let rest for 15 minutes. To serve, bring clay-encased bird to table and smash clay shell in front of guests with a hammer (or any other blunt instrument you would use to ward off burglars). Allow everyone to marvel at the aromas, then take back to the kitchen and carve up. For presentation purposes, leave the aromatic stuffing in the center of the serving plate.

Courtesy of Bob Blumer
The Surreal Gourmet

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Save and Share Pollo al mattone recipe

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Pollo al mattone recipe

Photo: Pollo al mattone recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Pollo al mattone recipe. Enjoy our collection of quick & easy recipes and learn how to make Pollo al mattone.

Recipe facts:
Takes: 45mins to prepare, plus 12hrs marinating and 25mins to cook
Serves: 4

Ingredients
1 whole chicken, about 1.3 - 1.8kg (3-4lb)
4tbsp olive oil
3 garlic cloves, finely chopped
1tbsp rosemary, finely chopped
1tsp crushed red chilli flakes
15g (½oz) flat leaf parsley, finely chopped
2 lemons
1 x 133g pack Classic Italian Style Salad
roast potatoes, to serve

Directions

Place the chicken on a flat surface, breast-side down, with the tail nearest to you. Using a pair of kitchen scissors, cut along both sides of the backbone, snipping through the rib bones as you go. Remove the backbone.

Turn the chicken over and open it out. Using the heel of your hand, flatten down the meat so that it is all one thickness (don’t be alarmed if you can hear the ribs breaking – that’s fine).

If the chicken is not sitting completely flat, secure the legs with, running them diagonally through the thigh and then the breast and wing.

Place in a shallow glass baking dish and season with salt and pepper.

In a small bowl combine the olive oil, garlic, rosemary, chilli and half the parsley. Zest the lemons and then thinly slice one half and set aside. Juice the remaining 1½ lemons and add the juice to the oil mixture, along with 1 tbsp of the zest. Mix the marinade and pour over the chicken. Refrigerate covered for at least 1 hour or overnight if you like.

Preheat a barbecue and use indirect heat (ie the flames towards the outside, not in the centre). If using a charcoal grill then place a drip pan under the chicken with the hot coals surrounding it. Place the chicken skin-side down on the barbecue and weight it down with a heavy frying pan or, as the Italians would do, a foil-covered brick. This will help the skin to crisp. Cook for 15 minutes with lid/hood down until the skin is nicely crisp.

Turn the chicken, cover the skin on the crispy side with lemon slices, and cook for 10 minutes more (keeping the crisp side uppermost). Mix together the remaining parsley and lemon zest and sprinkle over the chicken. Serve with salad and, if you like, some roast potatoes.  

TESCO realfood

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Buttermilk schnitzels with winter slaw

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One pan coq au vin recipe

Photo: One pan coq au vin recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try One pan coq au vin  recipe. Enjoy our collection of quick & easy recipes and learn how to make One pan coq au vin.

Recipe facts:
Takes: 10 mins to prepare and 1 hr 15 mins to cook
Serves: 4 

Ingredients

4 whole chicken legs, cut into thighs and drumsticks
4 medium carrots, peeled and cut into chunky pieces
2 onions, each cut into 8 wedges
8 garlic cloves, left in their skins
2tbsp extra virgin olive oil, plus more to drizzle
4 rashers smoked streaky bacon, snipped into 3cm pieces
2tbsp tomato puree
200ml (7fl oz) hot chicken stock
200ml (7fl oz) full-bodied red wine
250g chestnut mushrooms, halved
handful flat leaf parsley, roughly chopped  

Directions

Preheat the oven to gas 6, 200°C, fan 180°C.

Put the chicken, carrots, onions and garlic cloves (still in their skins) into a large roasting tin. Drizzle with the oil, rub it over the meat and vegetables then scatter with the bacon. Season then roast for 30 minutes, until the chicken and vegetables are turning golden.

Dissolve the tomato puree in the hot chicken stock then stir in the wine. Pour the liquid around the chicken and return to the oven for 30 minutes until rich and saucy.

Nestle the mushrooms in the sauce around the chicken, drizzle with a little oil, then roast again for 15 minutes until everything is golden. Season to taste, then scatter with the parsley to serve. Serve with mash.

TESCO realfood

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Buttermilk fried chicken

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Provençal chicken casserole recipe

Phooto: Provençal chicken casserole recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Provençal chicken casserole recipe. Enjoy our collection of quick & easy recipes and learn how to make Provençal chicken casserole.

Recipe facts:
20 mins to prepare and 1 hr 30 mins to cook
4

Ingredients
1 tbsp olive oil
1 whole organic or free range chicken, jointed into 8 pieces
4 garlic cloves, whole
16 shallots, peeled
400ml dry white wine
350ml chicken stock
bunch of fresh tarragon, roughly chopped
sea salt
freshly ground black pepper

Directions

Preheat the oven to 150°C.

Place a casserole dish over a medium heat and add the olive oil. When the oil is hot, add the chicken pieces and brown lightly.

Add the garlic and shallots, season with salt and pepper, and leave to cook for a further minute.

Pour the wine over the chicken and leave to simmer for 10 minutes. Pour in the chicken stock.

Add the tarragon to the casserole, stir and cover.

Cook in the oven for 11⁄2 hours.

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Swiss chicken

Save and Share Provençal chicken casserole recipe

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