Chicken, pancetta & mushroom stew recipe

Photo: Chicken, pancetta & mushroom stew recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken, pancetta & mushroom stew recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken, pancetta & mushroom stew. 

This speedy, after-work casserole is ready in only 30 mins and makes for a super-warming supper

Easy
Serves 4
Ready in 30 mins

Ingredients

15g dried porcini mushrooms
500g skinless chicken thigh fillets, quartered
100g diced pancetta or bacon
1 onion , chopped
2 garlic cloves , chopped
5 tbsp balsamic vinegar
150ml red wine
1 tbsp cornflour , dissolved in 1tbsp cold water
a handful flat-leaf parsley , chopped
mash or pappardelle , to serve

Method

Pour 200ml boiling water over the porcini. Leave for 10 minutes and then strain and reserve 125ml of the liquid. Rinse the mushrooms to remove any grit then chop.

Heat a pan and fry the pancetta until crisp. Scoop out with a slotted spoon. Season and fry the chicken on both sides then remove. Add the onion, chopped porcini and garlic to the pan with some salt and cook for 4 minutes until softened. Add the vinegar and turn up the heat. Let it sizzle for a minute and then add the porcini liquid, red wine, chicken and dissolved cornflour. Cook uncovered for 20 minutes. Serve with mash or pappardelle noodles and flat-leaf parsley sprinkled over.

Nutrition Per Serving

274 kcalories, protein 33,1g, carbohydrate 9,7g, fat 10,3 g, saturated fat 3,9g, fibre 1,7g, salt 1,58 g

Recipe from olive magazine, December 2011.

More Chicken Recipes:

Chicken with creamy bacon penne
Chicken hotpot
Chicken in creamy mushroom sauce 
Tagliatelle with grilled chicken & tomatoes 
Prosciutto skewered chicken with fried sage leaves  
Chargrilled chicken breasts 

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Chicken with creamy bacon penne recipe

Photo: Chicken with creamy bacon penne recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken with creamy bacon penne recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken with creamy bacon penne.

This rich, luxurious one pan supper is stunningly simple to make and ready in just 10 minutes

Easy
Serves 2
Ready in 10 minutes

Ingredients

1 tbsp olive oil
2 boneless skinless chicken breasts
100g smoked lardons (chopped bacon)
4 tbsp dry white wine
100g frozen petits pois
5 tbsp double cream
220g packet 8 oz cooked penne

Method

Heat the oil in a deep nonstick frying pan, then add the chicken breasts and scatter round the lardons. Leave to cook over a high heat for 4 minutes while you gather the other ingredients together.

Turn the chicken over in the pan, give the lardons a stir, then pour in the wine and let it bubble over a high heat until it has virtually evaporated. Now add the petit pois, the cream and penne, season, then stir well. Cover the pan and cook for 4 minutes more until the chicken is cooked all the way through. Serve straight away.

Nutrition Per Serving:

639 kcalories, protein 48g, carbohydrate 24g, fat 38 g, saturated fat 17g, fibre 3g, salt 1.86 g

Recipe from Good Food magazine, January 2004.

More Chicken Recipes:

Chicken hotpot
Chicken in creamy mushroom sauce
Tagliatelle with grilled chicken & tomatoes
Prosciutto skewered chicken with fried sage leaves  
Chargrilled chicken breasts     
Karaage chicken (Fried chicken)

Save and Share Chicken with creamy bacon penne recipe
 
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Chicken hotpot recipe

Photo: Chicken hotpot recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken hotpot  recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken hotpot . 

Chicken thighs are cheaper than breasts, and are brilliant in casseroles as they don't dry out

Easy
Serves 2
Ready in 45 minutes

Ingredients

butter
1 leek , halved lengthways and sliced
1 garlic clove , crushed
250g new potatoes , halved or quartered
4 skinless boneless chicken thighs fillets, all fat removed and cut into chunks
1 glass white wine
300ml chicken stock
small bunch tarragon leaves
2 tbsp half-fat crème fraîche
100g green beans , blanched (optional)
crusty brown bread (optional)

Method

Heat a knob of butter in a shallow pan. Add the leeks and garlic and cook until softened.

Add the new potatoes, chicken, wine and chicken stock, cover and simmer for about 30 minutes until the potatoes and chicken are cooked. Season and stir in the tarragon and crème fraîche. Serve with green beans and crusty bread if you like.

Nutrition Per Serving

416 kcalories, protein 45.3g, carbohydrate 27.6g, fat 12 g, saturated fat 5.2g, fibre 3g, salt 1.27 g

Recipe from olive magazine, February 2009. 

More Chicken Recipes:

Chicken in creamy mushroom sauce
Tagliatelle with grilled chicken & tomatoes
Prosciutto skewered chicken with fried sage leaves 
Chargrilled chicken breasts   
Karaage chicken (Fried chicken)
Chicken & white bean stew

Save and Share Chicken hotpot   recipe
 
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Chicken in creamy mushroom sauce recipe

Photo: Chicken in creamy mushroom sauce recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken in creamy mushroom sauce recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken in creamy mushroom sauce. 

Takes: 15 mins to prepare and 30 mins to cook
Serves: 4

Ingredients

15g (1/2oz) dried wild mushrooms
1 tbsp olive oil
15g (1/2oz) butter
4 chicken breasts, skin on
1 large onion, finely sliced
2 garlic cloves, chopped
250g (8oz) chestnut mushrooms, sliced
200ml (1/3pt) hot chicken stock
1/2x30g pack fresh tarragon leaves, picked and chopped
200g (7oz) half fat creme fraiche
200g (7oz) fine green beans, trimmed, to serve
250g (8oz) steamed basmati and wild rice, to serve

In a small bowl, soak the dried mushrooms in boiling water for 15 minutes. Strain and save the liquid. Chop the mushrooms and set aside.

Meanwhile, heat the olive oil and butter in a large frying pan over a medium-high heat. Season the chicken on both sides and then fry for 5 minutes, skin side down. Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.

Add the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms and fry for a further 3 minutes. Add the garlic and reserved chopped mushrooms and fry for 1 minute.

Pour in the mushroom soaking liquid and the hot stock and two thirds of the chopped tarragon. Return the browned chicken pieces to the pan. Bring to the boil and then turn down the heat and simmer for 10 minutes
or until the chicken is cooked through. Stir in the crème fraîche and warm through but don’t boil. Scatter over the rest of the tarragon, and serve with green beans and steamed basmati and wild rice.

Recipe from TESCO realfood

More Chicken Recipes:

Tagliatelle with grilled chicken & tomatoes
Prosciutto skewered chicken with fried sage leaves
Chargrilled chicken breasts 
Karaage chicken (Fried chicken)
Chicken & white bean stew
BBQ chicken & coleslaw
 
 Save and Share Tagliatelle with grilled chicken & tomatoes  recipe
 
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Tagliatelle with grilled chicken & tomatoes recipe

Photo: Tagliatelle with grilled chicken & tomatoes recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Tagliatelle with grilled chicken & tomatoes recipe. Enjoy cooking quick and easy healthy meals and learn how to make Tagliatelle with grilled chicken & tomatoes. 

A great low-fat supper with a good source of vitamin C, counts as 1 of 5-a-day

Easy
Serves 4
Prep 10 mins
Cook 12 - 15 mins
Low-fat, Super healthy
Ingredients

500g skinless chicken breasts
zest and juice 1 lemon
1 tbsp chopped tarragon or 1 tsp dried
2 tsp olive oil
8 small tomatoes , halved
300g tagliatelle

Method

Heat the grill to high. Coat the chicken with the lemon zest and juice, tarragon, salt and pepper. Put in a large, shallow ovenproof dish or roasting tin in one layer. Brush lightly with a little oil, then grill for 6 mins. Turn the chicken over and add the tomatoes to the dish, cut-side up, brushing them lightly with oil. Grill for a further 6-8 mins until the chicken is cooked and lightly browned and the tomatoes are tender.

Meanwhile, cook the pasta in a large pan of boiling water according to pack instructions. Drain well, reserving 150ml of the cooking water, then return to the pan. Remove the chicken from the dish and cut into chunks. Add to the pasta with the tomatoes, cooking water and pan juices. Toss everything together well and serve.

Nutrition Per Serving

423 kcalories, protein 40g, carbohydrate 61g, fat 4 g, saturated fat 1g, fibre 3g, sugar 4g, salt 0.48 g

Recipe from Good Food magazine, October 2007.

More Chicken Recipes:

Prosciutto skewered chicken with fried sage leaves
Chargrilled chicken breasts
Karaage chicken (Fried chicken)
Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing

Save and Share Tagliatelle with grilled chicken & tomatoes  recipe
 
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Prosciutto skewered chicken with fried sage leaves

Photo: Prosciutto skewered chicken with fried sage leaves

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Prosciutto skewered chicken with fried sage leaves  recipe. Enjoy cooking quick and easy healthy meals and learn how to make Prosciutto skewered chicken with fried sage leaves.

This succulent chicken dish makes a great Saturday night treat for two.

Moderately easy
Serves 2
Prep 20 - 30 mins

Ingredients

2 boneless skinless chicken breasts fillets
4 slices of prosciutto or smoked streaky bacon
1 tbsp plain flour
1 tbsp olive oil
handful of sage leaves
25g butter
150ml dry white wine
4 tbsp double cream or crème fraîche
cooked pasta , to serve

Method

Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)

Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.

Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves.

Nutrition Per Serving

667 kcalories, protein 34.0g, carbohydrate 14.0g, fat 48.0 g, saturated fat 20.0g, fibre 0.0g, salt 1.96 g

Recipe from Good Food magazine, May 2002.

More Chicken Recipes:

Chargrilled chicken breasts
Karaage chicken (Fried chicken)
Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry

 Save and Share Prosciutto skewered chicken with fried sage leaves  recipe
 
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Chargrilled chicken breasts recipe

Photo: Chargrilled chicken breasts recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chargrilled chicken breasts recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chargrilled chicken breasts.

Takes:10mins to prepare, 50mins to cook and 30mins to marinate
Serves: 4 

Ingredients

4 baking potatoes
2tbsp sunflower oil
1tbsp piri piri seasoning
4 skinless chicken breasts
1 lime, juiced and zested, plus extra wedges to serve
2tbsp honey
For the salsa
½ red onion, finely chopped
4 large tomatoes, deseeded and chopped
½ lime, juiced
½ red chilli, finely chopped
2tbsp fresh, chopped coriander

Directions

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

Cut the potatoes into thick wedges and place in a roasting tin with the oil. Sprinkle with the piri piri seasoning and roast for 45 minutes.

Meanwhile, place the chicken breasts between clingfilm and bash with a rolling pin until flattened slightly. Put the lime juice and zest, and honey in a large dish. Season to taste and add the chicken and toss to coat. Leave to marinate for 30 minutes while the potatoes are cooking.

To make the salsa, mix the red onion with the tomatoes, lime juice, chilli and coriander and chill until ready to serve.

Heat a griddle pan and cook the chicken for 5-6 minutes on each side until tender. Serve with the oven chips, salsa and lime wedges.

More Chicken Recipes:

Karaage chicken (Fried chicken)
Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry
Chicken, Sausage and Peppers  

Save and Share Chargrilled chicken breasts recipe
 
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