Roast chicken soup
I like make a chicken go as far as possible – typically we get a Sunday lunch, sandwiches the next day and a chicken pie out of one bird. Occasionally I make chicken stock but that can tend to get left...
View ArticleChicken Pie
I can’t remember where this one came from. It might have been on the side of a tin of Campbell’s condensed soup. But it might not have. - 1 block shortcrust pastry – taken from the freezer about 3...
View ArticleClik here to view.
Chicken Pasta Bake
This is a really really bastardized version of a Jamie Oliver recipe – basically so I could use up left over roast chicken from Sunday without making curry again. You will need: left over roast chicken...
View ArticleClik here to view.
Simple chicken pie
…well simple if you have marsala and decent chicken stock to hand. Luckily I had the former as we are Nigella sluts and I had the latter as we had roast chicken yesterday and I cannot roast a chicken...
View ArticleOne pot chicken casserole
I needed a supper I could bung in the oven and forget tonight. This is what I made, inspired by about 3 different one pot chicken recipes. Small whole chicken – small enough to fit in a casserole with...
View ArticleVelveting the chicken
No, not a novel by Sarah Walters, not a euphemism… velveting is a great way of cooking chicken when you’re making a stir-fry. It doesn’t affect the flavour so much as the texture – in fact it seals the...
View ArticleClik here to view.
Chicken escalope
I’ve never made chicken escalope before – I’ve hardly ever eaten one, except once or twice when I ended up in Bush & Fields (the sandwich bar that used to be in the Bush House arcade) and was so...
View ArticleMiddle Eastern medley
Just made the most delicious chicken to go with a small Middle Eastern medley… made with some spices from Jerusalem. Serves 2 2 chicken breasts, cut into strips 2 or 3 tsp of zatar (a mix of thyme,...
View ArticleClik here to view.
SuperFry Chicken Escalopes
Tilly likes these so much we’ve added this to the menu in our Imaginary Café. You will need: Some chicken thighs (or breasts, but thighs are cheaper and tastier. Cheaper and tastier in the Suppertime...
View ArticleClik here to view.
Chicken in cider
We’ve had Claudia Roden’s beautiful book Food from Spain on our bookshelves (not, note, in the kitchen) for a long time and we have hardly cooked anything from it. That changed last night when we made...
View Article
