French-style roast chicken with vegetable sauce recipe

Photo: French-style roast chicken with vegetable sauce recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French-style roast chicken with vegetable sauce recipe. Enjoy our collection of quick & easy recipes and learn how to make French-style roast chicken with vegetable sauce.

Serve this tasty roast chicken with boiled potatoes, asparagus and lettuce for a complete mid-week meal.

Ingredients (serves 2)

10 sprigs tarragon
1.4kg small chicken
50g butter, softened
1 tbs olive oil
3 rashers bacon, rind removed, diced
2 garlic cloves, crushed
6 eschallots (shallots), finely chopped
225g frozen peas
200ml chicken stock
125g thin asparagus spears, woody end trimmed
2 little gem lettuces, quartered?
1/3 cup (80ml) thick cream
1 tbs Dijon mustard

Method

Preheat the oven to 180°C.

Remove leaves from tarragon, roughly chop stems and place in chicken cavity. Chop leaves and mix 2 tablespoons with half the butter. Slide your hand beneath chicken skin to loosen, smear herbed butter under skin, then pat skin back into place. Place in a roasting pan and brush with oil. Roast for 1 hour or until cooked.

Melt remaining butter in a pan over medium heat, then add bacon and cook for 2 minutes or until starting to crisp. Add garlic, eschallots, peas, stock and remaining tarragon. Season with salt and pepper. Bring to the boil, then simmer over low heat for 5 minutes. Add asparagus and lettuce, then cook for 2 minutes. Stir in cream and mustard. Serve carved chicken with sauce and boiled new potatoes.

Note: For a lower-fat version, omit the bacon, butter and cream. Serve the roast chicken with vegetables poached in stock.

Source
delicious. - August 2003, Page 97
Recipe by Valli Little  

More Chicken Recipes:    

Traditional French roast chicken 
French roast chicken with whole garlic  
Paprika chicken  
Chicken Fingers With Curried Ketchup  
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches 

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Traditional French roast chicken recipe

Photo: Traditional French roast chicken recipe

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

You can't go past a crispy-skinned traditional roast chicken.

Preparation Time 15 minutes
Cooking Time 120 minutes

Ingredients (serves 4)

2.1kg Steggles chicken whole roast
1 tablespoon olive oil
20g butter, melted
4 garlic cloves, bruised
2 fresh bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 cup (125ml) dry white wine
1 cup (250ml) chicken stock
12 pickling onions
12 baby coliban (chat) potatoes
Fresh bay leaves, extra, to serve

Method

Preheat oven to 180°C. Rinse the chicken cavity under cold water. Pat the chicken dry inside and out with paper towel.

Place the chicken in a large roasting pan. Brush the oil and butter over the skin of the chicken. Place the garlic, bay leaves, rosemary and thyme in the chicken cavity. Season well with salt and pepper. Arrange the onions and potatoes around the chicken. Drizzle the wine and chicken stock over the chicken and vegetables.

Roast the chicken in preheated oven, basting occasionally in pan juices, for 11/2-2 hours or until the juices run clear when a skewer is inserted into the thigh.

Remove from oven and set aside for 10 minutes to rest before serving.

Source
Taste.com.au - April 2012
Recipe by taste.com.au    

More Chicken Recipes:    

French roast chicken with whole garlic 
Paprika chicken  
Chicken Fingers With Curried Ketchup  
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches  
Warm chicken a la vinaigrette

Save and share Traditional French roast chicken recipe

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French roast chicken with whole garlic recipe

Photo: French roast chicken with whole garlic recipe

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

Try this addictive combination of crisp-skinned chicken and juicy roasted garlic for your next dinner.

Equipment

You will need unwaxed cooking string.

Ingredients (serves 4)

1 large lemon
2 1/2 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon sea salt
1.7kg free-range whole chicken, cleaned, rinsed, patted dry
4 sprigs thyme
4 bulbs garlic
potato mash and steamed green beans, to serve

Method

Preheat oven to 190°C. Cut lemon in half. Juice 1 half.

Combine 2 tablespoons lemon juice, 2 tablespoons oil, crushed garlic and salt. Season with pepper. Rub baste over inside and outside of chicken. Place remaining lemon half and thyme in chicken cavity. Tie legs together with unwaxed string.

Place chicken, breast side down, on a rack in a large roasting pan. Roast for 15 minutes. Cut tops off garlic bulbs to expose tops of cloves. Drizzle garlic with remaining oil.

Turn chicken over and place garlic, cut side up, around chicken on rack. Roast for a further 45 minutes or until chicken is cooked and juices run clear. Serve chicken with roasted garlic, mash and beans. 

Notes 

Tip: Whole-roasted garlic can be used to add flavour to mayonnaises or dressings. It has a mellow, sweet flavour and will not taint your breath like fresh garlic.
Source
Super Food Ideas - June 2006, Page 23
Recipe by Julie Jansen 

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Paprika chicken 
Chicken Fingers With Curried Ketchup  
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches  
Warm chicken a la vinaigrette
Griddled chicken with piri piri salsa 

Save and share French roast chicken with whole garlic recipe

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Paprika chicken Recipe - How to Make Paprika chicken

Photo:  Paprika chicken recipe

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

This tasty main is bursting with colour and flavour, but it's not too spicy for young tastebuds.

Preparation Time 40 minutes
Cooking Time 75 minutes

Ingredients (serves 6)
2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
1 tbs olive oil
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
1 tbs sweet paprika
2 tsp fennel seeds
4 medium tomatoes, chopped
435ml (1 3/4 cups) chicken stock (see note)
90g (1/3 cup) light sour cream
1/4 cup chopped fresh continental parsley

Method
Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.

Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat.

Stir in sour cream. Sprinkle with parsley.

Notes
Use gluten-free stock if you want this to be gluten free.

On the side: Sauteed cabbage: Heat 1 tbs oil and 30g butter in a non-stick frying pan over medium-high heat. Cook 2 baby fennel bulbs, trimmed, thinly sliced, for 1-2 minutes. Add 1/2 small green cabbage, finely shredded. Cook for 2-3 minutes or until the mixture softens slightly. Remove from heat. Add 4 shallots, ends trimmed, thinly sliced, and 2 tbs fresh thyme leaves. Toss to combine. Season with salt and pepper.

Creamy risoni: Bring 500ml (2 cups) milk and 500ml (2 cups) chicken stock to the boil in a large saucepan over medium-high heat. Stir in 305g (1 1/2 cups) dried risoni pasta. Reduce heat to medium-low. Simmer, stirring often, for 15 minutes or until the liquid is almost absorbed. Remove from heat. Stir in 35g (1/3 cup) finely grated parmesan, 1 tbs butter and 1 tbs chopped fresh chives. Season with salt and pepper.

Source
Good Taste - May 2010, Page 91
Recipe by Kerrie Ray

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Griddled chicken with piri piri salsa
Chicken finger sandwiches

Save and share Paprika chicken recipe

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Chicken Fingers With Curried Ketchup Recipe

Photo: Chicken Fingers With Curried Ketchup Recipe

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


Total Time: 35 min
Prep 5 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients
Cooking spray
2 large eggs
1 tablespoon dijon mustard
2 teaspoons curry powder
1 teaspoon ground cumin
Kosher salt
2 cups panko (Japanese breadcrumbs)
3 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds), cut into 1-inch-wide strips
1 bunch broccoli, cut into florets
3/4 cup ketchup
Juice of 1 lime

Directions

Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.

Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.

Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.

Per serving: Calories 330; Fat 5 g (Saturated 1 g); Cholesterol 155 mg; Sodium 1,190 mg; Carbohydrate 34 g; Fiber 3 g; Protein 37 g

Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine 

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Save and Share Chicken Fingers With Curried Ketchup recipe

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Barbecued chicken with guacamole recipe

Photo: Barbecued chicken with guacamole recipe

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

Recipe facts:
Takes: 10 mins to prepare and 35 mins to cook
Makes: 4

Ingredients: 

4 chicken breast fillets
2tbsp olive oil
200g (7oz) guacamole
rice to serve
salt
freshly ground black pepper
For the salad
150g (5oz) baby plum tomatoes, halved
For the salsa
1 small red onion, finely chopped
2tbsp chopped fresh coriander
juice of 1 lime
1tbsp olive oil
pinch of caster sugar

Place the chicken skin side up on a plate, rub the skin with olive oil, salt and pepper.

Cook the chicken over hot barbecue coals for 10-15 minutes, turning once until the chicken is charred on the outside and completely cooked through.

Meanwhile mix all the salad ingredients together in a bowl and season to taste.

Serve the chicken on a bed of rice with the salad and guacamole served alongside.  

TESCO realfood  

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Chicken coleslaw sandwiches 
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Griddled chicken with piri piri salsa
Chicken finger sandwiches
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Whole spiced chicken   

Save and Share Barbecued chicken with guacamole recipe

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Baked Spanish chicken casserole recipe

Photo: Baked Spanish chicken casserole recipe

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

Recipe facts:
Takes: 25 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

50ml olive oil
8 skinless chicken thighs and drumsticks
50ml dry sherry
2 red peppers, chopped
1 green pepper, chopped
1 medium onion, finely chopped
1 red onion, finely chopped
2 cloves garlic, minced
100g pimento stuffed green olives
400g canned chopped tomatoes
400ml chicken stock
1 bay leaf
200g white long grain rice, cooked as per package instructions
1tbsp coriander, finely chopped
salt
pepper

Heat the olive oil in a large, heavy-based casserole dish over a moderate heat. Season, then sear the chicken thighs until golden brown in colour all over. Remove and set to one side.

Add the onions, peppers and bay leaf, sweating for 4-5 minutes over a reduced heat. Add the garlic and continue to cook, stirring occasionally, for 1-2 minutes. Increase the heat, then pour in the sherry and deglaze the dish until the sherry has almost evaporated entirely.

Add the chicken thighs back to the dish and add the chicken stock and chopped tomatoes. Bring the casserole to the boil, then cover and reduce to a simmer for 25-30 minutes until the chicken is cooked through. Adjust the seasoning if necessary, then stir in the olives and discard the bay leaf. Serve on a bed of hot rice.

Source TESCO realfood 

More Chicken Recipes:   

Chicken coleslaw sandwiches 
Warm chicken a la vinaigrette  
Griddled chicken with piri piri salsa  
Chicken finger sandwiches  
Chicken nuggets
Whole spiced chicken 

Save and Share Baked Spanish chicken casserole recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.