The ancient Chinese art of stir-frying has been a welcome addition to British cooking techniques. It’s a speedy, healthy way to cook, as the food is only over the heat…
Browsing Ingredient: Chicken
Chicken Thighs with Spicy Tomato Sauce
Meaty little chicken thighs make a good, inexpensive midweek meal.
Chicken with Tarragon Mayonnaise
It is important to use fresh tarragon in this dish: dried tarragon is a poor substitute.
Traditional Chicken Paella
Paella Valenciana De La Huerta
Madame Douazan’s Poule au Pot
This centuries-old dish remains one of the simplest and most traditional methods of cooking chicken. Its patron is King Henri IV, who, concerned at the general poverty of his people,…
Chicken Vegetable Firepot
Firepots’ are the Chinese equivalent of fondues the main offering is cooked in a central ”pof at the table and eaten with garnishes and side dishes grouped around the central…
Garlic Roast Chicken
Garlic and rosemary give this dish, Poulet a L’Ail, a lovely Provencal flavour, filling your kitchen with the aromas of summer holidays all year round.
Chicken with Grapes, Lemon and Cream
Everyday chicken takes on a note of luxury, in this pretty dish with its garnish of seedless green grapes. The creamy sauce is well flavoured with lemon and herbs, and…
Stoved Chicken
Sometimes also called ‘stovies’ this Scottish recipe derives from the French etouffer, to cook in a closed pot, and dates from the strong Scottish/French links of the seventeenth century. It…
Chicken and Blue Cheese Salad
Blue Cheshire is rich and creamy with an excellent flavour. Other blue cheeses, such as Shropshire Blue or Stilton, could also be used in this recipe. Radishes bought fresh, with…
Cornish Caudle Chicken Pie
The caudle in this rich and tasty pie is the mixture of egg and cream that is poured into the filling towards the end of cooking time.
French Country Chicken
This is a simple and tasty way of cooking young chickens, and works very well with rice or pasta.
Long-Simmered Chicken in White Wine
The cooking liquid from this delicious dish is often served as a separate soup course.
Chicken with Lentils and Vegetables (Dhansak)
The Par sees are an important religious sect whose members fled from Persia hundreds of years ago and settled mainly on the west coast of India. They have remained intact…
Chicken and Cashew Nuts
Many oriental dishes are stir-fried. This simply means that they are fried quickly in hot oil, the ingredients being stirred continuously to prevent them from burning.