Sweet & sticky wings with classic slaw recipe

Photo: Sweet & sticky wings with classic slaw recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Sweet & sticky wings with classic slaw Recipe. Enjoy our collection of quick & easy recipes and learn how to make Sweet & sticky wings with classic slaw.

Kids will love these sweet and sticky wings which are quick to prepare and cheap too!

Easy
Serves 6
Prep 10 mins
Cook 40 mins

Ingredients

4 tbsp ketchup
4 garlic cloves , crushed
3 tbsp soft brown sugar
4 tbsp sweet chilli sauce
4 tbsp dark soy sauce
1kg chicken wings
1 small white cabbage , shredded
3 large carrots , grated
1 large onion , thinly sliced
8 tbsp light salad cream or mayonnaise

Method

Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the ketchup, garlic, sugar, half the sweet chilli sauce and the soy sauce with some seasoning. Tip in the wings and toss to combine so that they are all coated. Transfer to a large roasting tray or two smaller ones, in a single layer. Roast for 35-40 mins until cooked through and golden.

Meanwhile, make the slaw. Mix the vegetables with remaining chilli sauce, salad cream or mayo and seasoning. Pile the wings onto a large platter and transfer the slaw to a serving bowl. Let everyone dig in and help themselves.

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Indian wings

Mix 250g natural yogurt with 4 heaped tbsp tikka paste and seasoning. Add 1kg chicken wings and marinate for 20 mins. Cook at 220C/ 200C fan/gas 7 for 35-40 mins, until lightly charred. Serve with warmed naan.

Nutrition Per Serving

341 kcalories, protein 19g, carbohydrate 27g, fat 18 g, saturated fat 4g, fibre 4g, sugar 25g, salt 2.61 g

Recipe from Good Food magazine, March 2011.

More Chicken Recipes: 

Crisp chicken bites
Chicken Cacciatore
Crispy Roasted Chicken Breasts with Orange and Cardamom
Roasted Chicken with Balsamic Vinaigrette
Sauteed Chicken Breasts with Creamy Chive Sauce
Chicken, feta and pea risoni salad

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Crisp chicken bites recipe

Photo: Crisp chicken bites recipe

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

Summer holidays often mean kids friends are round for dinner, make sure there's something in the freezer with these yummy bites

Easy
Serve 12 for lunch
Prep 10 mins
Cook 15 mins
Freezable  

Ingredients

4 boneless chicken breast fillets
6 tbsp red pesto
3 large handfuls breadcrumbs , frsh or dried (about 300g/10oz)
olive oil

Method

Cut the chicken breasts into small chunks, each about the size of a marble (you should get roughly 15 pieces per breast). Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag.

Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. Put in the freezer and, when frozen solid, take off the baking sheet and store in a container or freezer bag.

To cook, heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.

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Tip

Using pesto adds flavour and means you don't have to faff about dipping the chicken in flour and egg before coating with crumbs.

Nutrition Per Serving

195 kcalories, protein 16g, carbohydrate 20g, fat 7 g, saturated fat 2g, fibre 1g, sugar 1g, salt 0.65 g

Recipe from Good Food magazine, August 2007.  

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Chicken Cacciatore
Crispy Roasted Chicken Breasts with Orange and Cardamom
Roasted Chicken with Balsamic Vinaigrette
Sauteed Chicken Breasts with Creamy Chive Sauce
Chicken, feta and pea risoni salad
Low-fat chicken strips with sweet chilli yoghurt

Save and Share Crisp chicken bites Recipe
 
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Chicken Cacciatore - Recipe for Chicken cacciatore

Photo: Chicken cacciatore recipe

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

A tasty tomato and chicken dish to feed the family - serve with short pasta or a big bowl of roast potatoes

Easy
Serves 6
Prep 20 mins
Cook 30 mins
Freezable

Ingredients

1 onion , finely chopped
2 garlic cloves , crushed
olive oil
2 x 400g tins cherry tomatoes
4 tbsp mascarpone
a handful basil
6 chicken breasts , skin on

Method

Heat the oven to 190C/fan 170C/gas 5. Fry 1 finely chopped onion and 2 crushed garlic cloves in 3 tbsp olive oil until softened but not coloured. Add 2 x 400g tins of cherry tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in 4 tbsp mascarpone and half a handful of basil, roughly torn.
Heat a little olive oil in a pan and fry 6 chicken breasts on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining half handful of basil.

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Know-how

Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.

Nutrition Per Serving

312 kcalories, protein 35.2g, carbohydrate 6.9g, fat 16.1 g, saturated fat 5.3g, fibre 2g, salt 0.87 g

Recipe from olive magazine, October 2005. 

More Chicken Recipes:      

Crispy Roasted Chicken Breasts with Orange and Cardamom 
Roasted Chicken with Balsamic Vinaigrette
Sauteed Chicken Breasts with Creamy Chive Sauce
Chicken, feta and pea risoni salad
Low-fat chicken strips with sweet chilli yoghurt
Chicken confit with French beans & herb chicken jus  

Save and Share Chicken Cacciatore Recipe
 
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Crispy Roasted Chicken Breasts with Orange and Cardamom Recipe

Photo: Crispy Roasted Chicken Breasts with Orange and Cardamom Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Crispy Roasted Chicken Breasts with Orange and Cardamom Recipe. Enjoy our collection of quick & easy recipes and learn how to make Crispy Roasted Chicken Breasts with Orange and Cardamom.

Total Time: 1 hr 0 min
Prep 25 min
Inactive 5 min
Cook 30 min

Yield: 4 servings

Level: Easy

Ingredients

1 pound small red new potatoes
Extra-virgin olive oil
3 sprigs fresh thyme, leaves stripped
Kosher salt and freshly ground black pepper
1/4 cup butter, softened but not melted
1/2 teaspoon ground cardamom
1 large orange, zested
2 teaspoons grated ginger
4 airline chicken breasts, on the bone, skin intact

Directions

Preheat the oven to 500 degrees F. Using 2 sheet trays, line 1 with a cooling rack and the other lined with parchment. In a large bowl, toss the potatoes with a little olive oil, thyme leaves and salt and pepper, to taste. Put the potatoes on the sheet tray lined with the parchment.

In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed.

Pat the chicken dry with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breasts.

Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Arrange the chicken breasts on the sheet tray lined with the cooling rack. Wash your hands thoroughly.

If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the potatoes and the chicken into the oven, and roast, turning the pans once halfway through the cooking time and stirring the potatoes, about 30 minutes. Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken!

Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes. Transfer the chicken and potatoes to a serving platter and serve.

Recipe courtesy Aarti Sequeira, 2010
Show: Aarti Party Episode: What Storms May Come 

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Roasted Chicken with Balsamic Vinaigrette
Sauteed Chicken Breasts with Creamy Chive Sauce
Chicken, feta and pea risoni salad
Low-fat chicken strips with sweet chilli yoghurt
Chicken confit with French beans & herb chicken jus 
French-style chicken with peas & bacon
 
Save and Share Crispy Roasted Chicken Breasts with Orange and Cardamom Recipe
 
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Roasted Chicken with Balsamic Vinaigrette Recipe

Photo: Roasted Chicken with Balsamic Vinaigrette Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Roasted Chicken with Balsamic Vinaigrette Recipe. Enjoy our collection of quick & easy recipes and learn how to make Roasted Chicken with Balsamic Vinaigrette.

Total Time: 3 hr 15 min
Prep 15 min
Inactive 2 hr 0 min
Cook 1 hr 0 min

Yield: 6 servings

Level: Easy

Ingredients

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Directions

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Dinner and a Movie

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French-style chicken with peas & bacon 

Save and Share Roasted Chicken with Balsamic Vinaigrette Recipe
 
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Creamy Chicken Potpie Recipe

Photo: Creamy Chicken Potpie Recipe

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

An irresistible crisp (but easy) phyllo crust tops these homey individual chicken potpies. Make a double batch and freeze extras to have on hand anytime. Serve with a butterhead lettuce salad with red onion and white-wine vinaigrette.

4 servings

Active Time: 25 minutes

Total Time: 45 minutes

Ingredients

4 teaspoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken breast, trimmed, cut into 1/2-inch cubes
1 cup sliced shallots
1 10- or 12-ounce bag frozen mixed vegetables (2-2 1/2 cups), thawed
1/4 teaspoon dried thyme
2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 sheets 9-by-14-inch phyllo dough, defrosted (follow package directions)
Cooking spray (olive oil or canola oil)

Preparation

Preheat oven to 425°F.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring often, until it turns white, 2 to 3 minutes. Remove to a plate. Add the remaining 2 teaspoons oil and shallots, reduce heat to medium and cook, stirring, until slightly softened, 2 to 3 minutes. Stir in vegetables and thyme; cook, stirring occasionally, until hot, 2 to 4 minutes. Pour in 1 3/4 cups broth and bring to a boil. Whisk the remaining 1/4 cup broth and cornstarch in a small bowl and add to the pan. Return to a boil and cook until thickened, about 1 minute. Off the heat, stir in the chicken, sour cream, salt and pepper. Divide the mixture among four 12-ounce ovenproof baking dishes.
Make 2 stacks of 3 sheets of phyllo each, coating each sheet lightly with cooking spray before stacking. Cut the stacks in half crosswise. Drape one half over each baking dish. Tuck in any overhanging edges.
Set the potpies on a baking sheet. Bake until the tops are golden and the filling bubbly, 18 to 20 minutes.

Tips & Notes

Make Ahead Tip: Prepare through Step 3, wrap airtight and freeze for up to 3 months. Do not thaw before baking; bake at 400°F for 50 minutes to 1 hour. Equipment: four 12-ounce ovenproof baking dishes

Nutrition

Per serving: 382 calories; 11 g fat ( 3 g sat , 6 g mono ); 69 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 30 g protein; 4 g fiber; 660 mg sodium; 618 mg potassium.

Nutrition Bonus: Vitamin A (83% daily value), Folate (21% dv), Vita min C (19% dv), Iron & Potassium (18% dv)

Carbohydrate Servings: 3

Exchanges: 2 starch, 1 1/2 vegetables, 3 lean meat, 1 fat

From EatingWell: January/February 2012 

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Sauteed Chicken Breasts with Creamy Chive Sauce
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Low-fat chicken strips with sweet chilli yoghurt
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French-style chicken with peas & bacon 
Baked buffalo chicken wings 
 
Save and Share Creamy Chicken Potpie Recipe
 
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Sauteed Chicken Breasts with Creamy Chive Sauce Recipe

Photo: Sauteed Chicken Breasts with Creamy Chive Sauce Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Sauteed Chicken Breasts with Creamy Chive Sauce Recipe. Enjoy our collection of quick & easy recipes and learn how to make Sauteed Chicken Breasts with Creamy Chive Sauce.

Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.

4 servings

Active Time: 35 minutes

Total Time: 35 minutes

Ingredients

4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives, (about 1 bunch)

Preparation

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Nutrition

Per serving: 244 calories; 9 g fat ( 3 g sat , 3 g mono ); 72 mg cholesterol; 1 g carbohydrates; 26 g protein; 0 g fiber; 679 mg sodium; 334 mg potassium.

Nutrition Bonus: Niacin (50% daily value), Selenium (31% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 4 very lean meat ,1 fat

From EatingWell: December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006) 

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Chicken, feta and pea risoni salad
Low-fat chicken strips with sweet chilli yoghurt
Chicken confit with French beans & herb chicken jus 
French-style chicken with peas & bacon 
Baked buffalo chicken wings 
Easy jerk chicken with rice & peas    

Save and Share Sauteed Chicken Breasts with Creamy Chive Sauce Recipe
 
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