Chicken with cannellini beans recipe

Photo: Chicken with cannellini beans recipe

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

Recipe facts: 
Takes: 5 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

4 chicken legs
1 tbsp olive oil
4 cloves garlic, squashed with the back of a knife
4 sprigs thyme
1 x 400g tin cannellini beans, drained and rinsed
150g (5oz) cherry tomatoes
1 red chilli, halved, deseeded and sliced
15g (½oz) basil leaves, roughly chopped
zest of half a lemon

Directions

Preheat the oven to gas 6, 200°C, fan 180°C. Place the chicken in an ovenproof dish, coat with the oil, then tuck the garlic and thyme around the meat. Season and roast for 25 minutes.

Remove from the oven and add the beans, tomatoes, and chilli. Pour over 150ml (¼pt) water, return to the oven and cook for a further 20-25 minutes, until the chicken is cooked through.

Remove the chicken and and keep warm. Remove the garlic skins and sprigs of thyme from the bean and tomato mix and stir in the basil and lemon zest. Spoon onto a serving dish or straight onto plates, topped with the chicken.

From TESCO Realfood 

More Chicken Recipes:          

Honey Orange BBQ Chicken 
Grilled chicken, zucchini and mushroom risotto  
Grilled chicken with grapefruit salsa  
Chicken and grilled vegetable burgers  
Char-grilled chicken cooked under a brick  
Barbecued chicken with guacamole

Honey Orange BBQ Chicken Recipe

Photo: Honey Orange BBQ Chicken Recipe

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

Total Time:    1 hr 55 min
Prep    20 min   
Inactive    1 hr 0 min   
Cook    35 min   

Yield:    4 servings
Level:    Easy

Ingredients
Marinade:

1/2 cup freshly squeezed orange juice
1/4 cup olive oil
1/4 cup hot sauce
1/4 cup Dijon mustard
1 tablespoon grated orange zest
1 (4 pound chicken) cut into 10 pieces, patted dry with paper towels

Glaze:

4 tablespoons (1/2 stick) butter
1/4 cup honey
1/4 cup freshly squeezed orange Juice
1/4 cup Neely's BBQ sauce
1 tablespoon grated orange zest
2 tablespoons Dijon mustard
1/4 teaspoon allspice

Directions

Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.

Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.

Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.

While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.

Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.

Recipe courtesy The Neelys
Show: Down Home With the Neelys Episode: Sweet and Savory   

 More Chicken Recipes:         

Grilled chicken, zucchini and mushroom risotto 
Grilled chicken with grapefruit salsa  
Chicken and grilled vegetable burgers  
Char-grilled chicken cooked under a brick  
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches  

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Grilled chicken, zucchini and mushroom risotto recipe

Photo: Grilled chicken, zucchini and mushroom risotto recipe

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

The classic combination of chicken, mushrooms and asparagus make this risotto a fabulous dinner idea.

Preparation Time
10 minutes

Cooking Time
30 minutes

Ingredients (serves 4)

6 cups (1.5 litres) chicken stock
1 cup (250ml) white wine
20g butter
1 large leek, trimmed and sliced (white part only)
2 cups (400g) arborio rice
2 garlic cloves, crushed
3 small chicken breasts, trimmed
3 zucchini, halved lengthways, sliced diagonally
200g button mushrooms, sliced
1 tablespoon chopped oregano
salt and pepper

Method

Heat the stock and wine in a saucepan over medium heat. Bring to a simmer, then reduce heat and keep warm.

Melt the butter in a large saucepan over low heat. Add the leek and cook for 3-4 minutes or until leek is just tender.

Add the rice and garlic and cook, stirring, for 2-3 minutes or until rice is well coated. Using a ladle, pour in 1 cup of the warm stock mixture, stirring constantly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add another cup of stock, stirring again until most of the liquid has evaporated. Repeat the process until there is about 1 cup of stock remaining.

While the risotto is cooking, spray a large non-stick frying pan over medium heat. Add the chicken and cook for 4 minutes each side. Remove from the pan and slice.

Add the zucchini, mushroom and remaining stock to the rice mixture and cook, stirring, for 4-5 minutes or until vegetables are softened and the rice is tender. Add the chicken, oregano, and salt and pepper and cook, stirring, for a further 3-4 minutes.

Serve risotto with shaved parmesan and a simple salad, if desired.

Source
Taste.com.au - May 2008, Page 9
Recipe by Kate Murdoch

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Grilled chicken with grapefruit salsa 
Chicken and grilled vegetable burgers  
Char-grilled chicken cooked under a brick  
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches  
Warm chicken a la vinaigrette

Save and Share Grilled chicken, zucchini and mushroom risotto recipe

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Grilled chicken with grapefruit salsa recipe

Photo: Grilled chicken with grapefruit salsa recipe

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

Sweet grapefruit salsa turns this quick and easy chicken dinner into a taste-bud sensation.

Preparation Time
10 minutes

Cooking Time
10 minutes

Ingredients (serves 4)

1 tsp vegetable oil
4 small (about 180g each) single chicken breast fillets
Salt & freshly ground black pepper
1 ripe avocado, halved, stone removed, peeled, finely chopped
1 pink grapefruit, peeled, finely chopped
1 small red onion, halved, finely chopped
1/2 cup loosely packed coarsely chopped fresh coriander
1/2 tsp Angostura Aromatic Bitters
Steamed jasmine rice, to serve

Method

Heat oil in a non-stick frying pan over high heat. Season chicken breasts with salt and pepper. Cook for 4 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice chicken across the grain.

Meanwhile, combine the avocado, grapefruit, onion, coriander and bitters in a medium bowl. Taste and season with salt and pepper.

Place rice on serving plates. Top with chicken and avocado salsa, and serve immediately.

Source
Australian Good Taste - July 2005, Page 103
Recipe by Sarah Hobbs

More Chicken Recipes:       

Chicken and grilled vegetable burgers 
Char-grilled chicken cooked under a brick  
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches  
Warm chicken a la vinaigrette
Griddled chicken with piri piri salsa

Save and Share Grilled chicken with grapefruit salsa recipe

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Chicken and grilled vegetable burgers recipe

Photo: Chicken and grilled vegetable burgers recipe

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

Healthy roast vegetables and cajun spiced chicken make this the perfect low-fat burger.

Preparation Time
30 minutes

Cooking Time
20 minutes

Ingredients (serves 4)

2 (about 500g) single chicken breast fillets, coarsely chopped
70g (1 cup) fresh breadcrumbs (made from day-old bread)
1 egg, lightly whisked
2 tsp Cajun seasoning
2 garlic cloves, crushed
1 tbs finely chopped fresh oregano
2 tsp finely chopped fresh thyme
2 red capsicums, quartered, deseeded
Olive oil, to grease
1 large (about 600g) eggplant, sliced crossways
4 crusty white bread rolls, split
85g (1/3 cup) reduced-fat hummus
150g mixed green salad leaves

Method

Place chicken, breadcrumbs, egg, Cajun seasoning, garlic, oregano and thyme in the bowl of a food processor and process until well combined. Divide the chicken mixture into 4 equal portions and shape into 8cm patties. Place on a plate and cover with plastic wrap. Place in the fridge for 30 minutes to chill.

Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under grill for 10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 10 minutes (this will help lift the skin). Peel capsicum.

Brush a barbecue grill or chargrill pan with oil to lightly grease. Preheat on high. Add eggplant and cook for 2 minutes each side or until tender. Transfer to a plate. Add chicken patties and cook for 5 minutes each side or until cooked through.

Divide bread-roll bases among serving plates and spread with hummus. Top with eggplant, chicken patties, capsicum, salad leaves and remaining rolls. Serve immediately.

Source
Australian Good Taste - February 2006, Page 76
Recipe by Nadia French

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Char-grilled chicken cooked under a brick 
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Griddled chicken with piri piri salsa
Chicken finger sandwiches

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Char-grilled chicken cooked under a brick recipe

Photo: Char-grilled chicken cooked under a brick recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Char-grilled chicken cooked under a brick recipe. Enjoy our collection of quick & easy recipes and learn how to make Char-grilled chicken cooked under a brick.

You're sure to rule the roost with this Tuscan-style crispy-skinned chargrilled chicken.

Preparation Time
30 minutes

Cooking Time
70 minutes

Ingredients (serves 4)

600g chat potatoes
1.6kg chicken, rinsed, patted dry with paper towel
6 cloves garlic
1 tbs finely chopped rosemary
125ml (1/2 cup) extra virgin olive oil
2 tbs oregano leaves
1 long red chilli, seeded, finely chopped
200g grape tomatoes
55g (1/3 cup) pitted kalamata olives, halved
1 1/2 tbs caramelised red wine vinegar (see note)
Lemons cheeks, to serve

Method

Wrap 2 bricks or the base of a heavy, ovenproof frying pan in foil. Place in the oven and preheat to 250C. Heat for at least 20 minutes or until needed.

Meanwhile, place potatoes in a pan and add enough water to just cover. Bring to the boil over medium heat, then cook for 15 minutes or until tender. Drain, cool slightly, then cut in half. Using a fork, scrape cut surface of potatoes to roughen (this helps potatoes to crisp when fried). Cool completely.

To prepare chicken, place on a work surface. Using a sharp knife or poultry shears, cut down either side of the backbone to open body. Discard backbone. Turn chicken skin-side down, then cut in half along the breastbone. Using your fingers, remove rib bones and discard. Twist wings at the first joint to dislocate them, then cut through the joint and discard wing ends. Using a fork, prick chicken all over.

Roughly chop garlic, scatter over 1 tsp salt, then continue to chop to a paste. Place garlic mixture, rosemary and 80ml (1/3 cup) oil in a small bowl, then tear over 1 tbs oregano leaves. Carefully slide your fingers under the skin of each chicken half, then spread three-quarters of the herb mixture over flesh. Rub the remaining herb mixture all over the outside of chicken.

To cook chicken, heat a large chargrill or frying pan over medium heat. Place chicken halves, skin-side down, in pan, then immediately weigh down with hot bricks or another frying pan (if using frying pan, add 4 cans to pan to weigh down). Cook for 20 minutes or until skin is dark golden. Remove bricks, turn chicken over, replace bricks and cook for a further 20 minutes or until the juices of the chicken run clear when the thickest part of a thigh is pierced. Remove bricks and transfer chicken to a plate to rest for 10 minutes.

Meanwhile, heat remaining 2 tbs oil in a heavy-based frying pan over high heat. Add potatoes, cut-side down, and cook, without stirring, for 2 minutes or until cut side is golden. Turn over and cook for a further 2 minutes or until golden. Add chilli, tomatoes and olives. Toss for 1 minute or until tomatoes are softened slightly. Add vinegar. Toss to combine.

Spoon potato mixture onto a platter and top with chicken. Scatter with remaining 1 tbs oregano leaves and serve with lemon cheeks.

Notes

Known as pollo al mattone, this is a traditional Tuscan way of cooking chicken. Flattened by the weight of the bricks, the chicken cooks quickly and develops a lovely crisp skin. Ideally, you should use two bricks, but you could use a heavy frying pan, weighted with food cans, instead.

Tips: Caramelised red wine vinegar is from harris Farm markets and delis. substitute red wine vinegar and 1 tsp caster sugar. to cook chicken on a barbecue, preheat barbecue to medium, add chicken and weigh down with preheated, foil-covered bricks. Follow the cooking times for the stove-top version above.

Source
MasterChef - July 2011, Page 59
Recipe by Sophia Young

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Barbecued chicken with guacamole 
Chicken coleslaw sandwiches  
Warm chicken a la vinaigrette
Griddled chicken with piri piri salsa
Chicken finger sandwiches
Chicken nuggets 

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Hearty chicken soup recipe

Photo: Hearty chicken soup recipe

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

This winter soup is so full of veggies and chicken that it can be served as a meal on it's own with a slice of fresh crusty bread.

Ingredients

Stock
1.3kg whole chicken
1 brown onion, chopped
1 carrot, peeled, chopped
2 large celery stalks, chopped
10 whole black peppercorns
2 dried bay leaves
5 flat-leaf parsley stalks
Soup
2 teaspoons olive oil
1 medium leek, trimmed, halved, washed, diced
2 garlic cloves, crushed
1 medium carrot, peeled, diced
2 large celery stalks, diced
1 medium (300g) swede, peeled, diced
1 medium zucchini, diced
1/4 cup chopped fresh flat-leaf parsley leaves
crusty bread, to serve

Method

Make stock. Wash chicken under cold water. Pat dry with absorbent paper. Trim any excess fat from chicken. Place chicken in a large saucepan. Add onion, carrot, celery, peppercorns, bay leaves and parsley stalks. Pour enough cold water into pan to just cover chicken. Cover with lid. Bring to the boil. Reduce heat to low. Simmer, partially covered for 1 hour or until chicken is cooked through, skimming surface during cooking. Remove from heat.

Carefully lift chicken from broth. Transfer to a plate. Strain broth through a muslin-lined sieve over a large heatproof bowl. Discard vegetables. Cool stock. Cover, refrigerate overnight.

Meanwhile, remove and discard skin and bones from chicken. Shred chicken. Cover, refrigerate overnight.

Make soup. Remove stock from refrigerator. Skim any fat from surface. Heat oil in a large saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 5 minutes or until leek is soft. Add carrot, celery and swede. Cook, stirring, for 5 minutes or until celery starts to soften.

Add stock and chicken. Cover saucepan. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered for 30 minutes. Add zucchini. Simmer, covered for 30 minutes or until vegetables are tender. Remove from heat. Stir in chopped parsley. Serve soup with crusty bread.

Source
Taste.com.au - May 2008, Page 11
Recipe by Kim Coverdale

More Chicken Pie Recipes:  

Chicken and potato provencale  
Chicken Saltimbocca  
Chicken & mushroom puff pie  
Chicken & leek pie
Hurry Up Chicken Pot Pie  
Chicken Pot Pie

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Spiced chicken & beans recipe

Photo: Spiced chicken & beans recipe

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

 For a parcel that packs a punch, marinate chicken in chilli and citrussy lemongrass.

Preparation Time 15 - 45 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

5 French shallots, peeled, thinly sliced
1 stem lemongrass, pale section only, trimmed, thinly sliced
2 long fresh green chillies, thinly sliced
2 garlic cloves, peeled
4 macadamia nuts
1/2 tsp ground turmeric
1 tsp sea salt flakes
2 (about 300g each) chicken breast fillets, cut into 2cm pieces
400g green round beans, trimmed
4 thin slices of lime
8 sprigs small fresh basil leaves
Steamed rice, to serve

Method

Process shallot, lemongrass, chilli, garlic, macadamia nuts, turmeric and salt in a food processor until a paste forms. Transfer to a bowl. Add chicken. Toss to coat. Cover. Place in fridge for 30 minutes to marinate.

Preheat oven to 220°C. Cut four 50cm lengths of non-stick baking paper. Divide beans among sheets of paper. Top with chicken mixture, lime and half the basil. Fold the 2 long sides of each sheet over the filling to enclose. Tuck the short sides under to seal. Place parcels on a baking tray. Bake for 20 minutes or until chicken is cooked through.

Divide parcels among serving plates. Open and top with remaining basil. Serve with rice.

Notes

Cook's tips: To speed things up on a weeknight, prepare the paste a day in advance and marinate the chicken overnight.

Try this with firm white fish fillets, too. Simply bake for 12-15 minutes or until the fish flakes easily when tested with a fork.

Source
Australian Good Taste - March 2012, Page 45
Recipe by Michelle Southan

More Chicken Pie Recipes:  

Chicken and potato provencale 
Chicken Saltimbocca  
Chicken & mushroom puff pie  
Chicken & leek pie
Hurry Up Chicken Pot Pie  
Chicken Pot Pie  
Lady and Sons Chicken Pot Pie

Save and Share Spiced chicken & beans Recipe
 
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Chicken and potato provencale recipe

Photo: Chicken and potato provencale recipe

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

This hearty winter meal can be made in one pot. Just prepare the ingredients and take it easy while your stove or oven does the work.

Preparation Time 10 minutes
Cooking Time 60 minutes

Ingredients (serves 4)

8 chicken thigh fillets, trimmed and halved
flour, for dusting
salt and cracked black pepper
1 onion, sliced
3 garlic cloves, crushed
2 1/2 cups (625ml) chicken stock
3/4 cup (180ml) white wine
4 thyme sprigs
8 slices (120g) pancetta, cut into strips
6 chat potatoes, halved
1/2 cup whole green olives

Method

Toss the chicken in a little flour, salt and pepper, and shake off excess.

Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the chicken, in batches for 2-3 minutes or until browned. Return all the chicken to the pan. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for another minute.

Combine the stock and wine and pour over chicken. Add the thyme and cover the pan with a lid. Bring to a simmer, reduce heat to low and cook for 15 minutes or until chicken is tender.

Uncover, add pancetta and potatoes, and cook for a further 25 minutes or until the potatoes are soft. Stir through the olives and cook for another 5 minutes. Serve immediately.

Notes

This dish freezes well (in an airtight container) for up to 3 months. To thaw, place in the fridge overnight.

Source
Taste.com.au - July 2008, Page 4
Recipe by Kate Murdoch

More Chicken Pie Recipes:  

Chicken Saltimbocca 
Chicken & mushroom puff pie  
Chicken & leek pie
Hurry Up Chicken Pot Pie  
Chicken Pot Pie  
Lady and Sons Chicken Pot Pie

Save and Share Chicken and potato provencale Recipe
 
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