Chicken confit with French beans & herb chicken jus recipe

Photo: Chicken confit with French beans & herb chicken jus recipe

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

Slow-cook chicken legs in olive oil for really succulent and flavoursome meat, with this recipe from olive reader Tone Victoria Midtgård

Easy
Serves 4
Prep 30 mins
Cook 2 hrs 30 mins
Plus marinating

Ingredients

2.0 tsp coarse sea salt
pinch dried thyme
4 peppercorns
4 juniper berries
4 chicken legs
2 bay leaves , torn in half
5 garlic cloves , 3 thinly sliced, 2 finely chopped
750ml - 1 litre olive oil
2 shallots , finely chopped
100.0ml dry white wine
400.0ml good-quality chicken stock
small bunch tarragon , finely chopped
small bunch parsley , finely chopped
300.0g French beans
3 plum tomatoes , skinned, seeded and cut into strips

Method

Lightly crush the salt, thyme, peppercorns and juniper berries with a pestle and mortar, then rub all over the chicken legs. Press half a bay leaf and a few garlic slices onto the flesh side of each leg. Put the chicken in a non-metallic container, cover with clingfilm and chill overnight.

Heat the oven to 150C/fan 130C/gas 2. Rinse the chicken legs thoroughly and pat dry with kitchen paper. Pack tightly in a small deep roasting tin and cover completely with olive oil.

Bring to a gentle simmer on the hob then cook in the oven for 2 hours. Cool, then cover and chill in the fridge. The chicken will keep for at least two weeks as long as it is completely submerged in the oil.

Several hours before serving, remove the pan from the fridge to allow the fat to soften. heat the oven to 200C/fan 180C/gas 6, then lift the chicken out of the fat, put on a shallow roasting tray and cook for 15-20 minutes, until the meat is heated through and the skin crisp and golden.

To make the jus, put the shallots and wine in a small saucepan and cook until most of the wine has evaporated. Add chicken stock and simmer until reduced by half. Season, then stir in the herbs just before serving.

Boil the French beans in salted water for 3-4 minutes, until al dente. Drain then chill in iced water. When cool, drain again and set aside. Gently fry the chopped garlic in olive oil for one minute, then add the beans with a drop of water. Cover and steam until the beans are piping hot. Stir in the tomato strips. Spoon the beans onto plates, arrange the chicken legs on top then drizzle with jus. Serve with crusty bread.

Nutrition per serving

509 kcalories, protein 27.0g, carbohydrate 7.0g, fat 40.7 g, saturated fat 9.3g, fibre 2.7g, salt 2.32 g

Recipe from olive magazine, August 2010.

More Chicken Recipes:     

French-style chicken with peas & bacon 
Baked buffalo chicken wings 
Easy jerk chicken with rice & peas  
Asparagus and chicken soup   
Hearty chicken soup  
Chicken and potato provencale 

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French-style chicken with peas & bacon recipe

Photo: French-style chicken with peas & bacon recipe

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

This creamy one-pot chicken dish is a great-value way of feeding the whole family

Easy
Serves 4
Prep 10 mins
Cook 30 mins

Ingredients

6 rashers smoked streaky bacon , chopped
8 skinless, boneless chicken thighs
2 garlic cloves , thinly sliced
1 bunch spring onions , roughly chopped
300ml hot chicken stock
250g frozen peas
1 Little Gem lettuce , roughly shredded
2 tbsp crème fraîche

Method

In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.

Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.

Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

Try
Warm bacon & mushroom salad

Stir-fry chopped bacon rashers, button mushrooms, spring onions and halved cherry tomatoes. Add splash balsamic vinegar and tip the pan contents over a mixture of robust salad leaves.

Make it healthier

Use half the bacon, half-fat crème fraîche and skinless chicken breasts.

Bacon potato salad

Grill bacon rashers until crisp. Cool, then crumble and mix into a mayonnaise-dressed potato salad.

Cheese & bacon tortilla pizzas

Grill bacon rashers until crisp. Lightly butter flour tortillas, sprinkle with grated cheese and scatter with crumbled bacon and sliced tomatoes. Quickly grill until the cheese is melted and golden.

Nutrition per serving

379 kcalories, protein 51g, carbohydrate 7g, fat 16 g, saturated fat 7g, fibre 4g, sugar 3g, salt 1.6 g

Recipe from Good Food magazine, June 2010.

More Chicken Recipes:    

Baked buffalo chicken wings 
Easy jerk chicken with rice & peas  
Asparagus and chicken soup   
Hearty chicken soup  
Chicken and potato provencale  
Chicken Saltimbocca  

Save and Share Easy French-style chicken with peas & bacon recipe
 
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Baked buffalo chicken wings recipe

Photo: Baked buffalo chicken wings recipe

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

Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier

Easy
SERVES 12 as a canapé
Prep 10 mins
Cook 1 hr

Ingredients

3 garlic cloves , crushed
2 tbsp olive oil
3 tbsp cider vinegar
1 tbsp paprika
1 tbsp Worcestershire sauce
2 tsp celery salt
4 tbsp pepper sauce (we used Frank's hot sauce)
3 tbsp honey
1½ kg chicken wings , halved at the joint

Method

In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Nutrition per serving

210 kcalories, protein 17g, carbohydrate 4g, fat 14 g, saturated fat 4g, fibre 0g, sugar 3g, salt 0.94 g

Recipe from Good Food magazine, December 2011.

More Chicken Pie Recipes:  

Easy jerk chicken with rice & peas  
Asparagus and chicken soup   
Hearty chicken soup  
Chicken and potato provencale  
Chicken Saltimbocca  
Chicken & mushroom puff pie 

Save and Share Easy Baked buffalo chicken wings recipe
 
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Easy jerk chicken with rice & peas recipe

Photo: Easy jerk chicken with rice & peas recipe

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

Ingredients

12 chicken thighs , bone in
1 lime , halved
hot sauce , to serve (optional)

FOR THE JERK MARINADE

1 big bunch spring onions , roughly chopped
thumb-sized piece ginger , roughly chopped
3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat
½ tsp dried thyme , or 1 tbsp thyme leaves
juice 1 lime
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp brown sugar
1 tbsp ground allspice

FOR THE RICE & PEAS

200g basmati rice
400g can coconut milk
1 bunch spring onions , sliced
2 large thyme sprigs
2 garlic cloves , finely chopped
1 tsp ground allspice
2 x 410g cans kidney beans , drained

Method

To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.

Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

Nutrition per serving:

757 kcalories, protein 38g, carbohydrate 48g, fat 43 g, saturated fat 18g, fibre 6g, sugar 14g, salt 2.6 g

Recipe from Good Food magazine, August 2012. 

More Chicken Pie Recipes:  

Asparagus and chicken soup 
Hearty chicken soup  
Chicken and potato provencale  
Chicken Saltimbocca  
Chicken & mushroom puff pie  
Chicken & leek pie

Save and Share Easy jerk chicken with rice & peas recipe
 
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Asparagus and chicken soup recipe

Photo: Asparagus and chicken soup recipe

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

This fabulous chicken soup makes the most of in-season spring vegetables.

Ingredients (serves 4)

6 cups salt-reduced chicken stock
1 leek, thinly sliced
2 small chicken breast fillets, cooked
1 bunch asparagus, trimmed and halved
1 tablespoon flat-leaf parsley, chopped
Salt and cracked black pepper

Method

Heat chicken stock in a large saucepan. Add leek and bring to the boil. Reduce heat to a low simmer and cook for 5 minutes.

Meanwhile, shred the meat from the chicken breast fillets and set aside.

Add asparagus, parsley, salt and cracked black pepper to the soup. Cook for a further 2 minutes.

Divide asparagus between four shallow serving bowls. Add the soup and top with some shredded chicken. Serve with crusty bread.

Source
Taste.com.au - October 2007, Page 15
Recipe by Kate Murdoch

More Chicken Pie Recipes:  

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

Save and Share Asparagus and chicken soup recipe
 
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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  
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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  

Save and Share Honey Orange BBQ Chicken recipe

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