Recently in Chicken Category

Stats

Serves: 4

Prep Time: 15mins
Cook Time: 30mins

Ingredients

300g chicken breast, cooked and cubed to 1/2cm cubes
1 large carrot, cubed to 1/2cm cubes
1 Chicken Knorr Stock-pot
1 clove of garlic, finely chopped
1 medium red onion, finely chopped
1 tbsp olive oil
2 tsp dijon mustard

Method

1. Heat the olive oil in a decent sized saucepan (one that will take a 2 pints of water, plus the ingredients), add the garlic and onion and sweat.
2. Add the carrot and stir round to coat in the oil and heat the carrot through.
3. Add the chicken, followed by the stock-pot, made up with 1 pint of hot water.
4. Use the tsp of dijon mustard to make up another pint of hot liquid and add to the pan.
5. Simmer for 15-20 minutes, or until the carrot is slightly tender but still with some crunch.

Stats
Serves: 2
Prep Time: 10 mins
Cook Time: 2 hours

Ingredients
2 x whole chicken legs (including thighs)
1 x tin chopped tomatos (440g)
2 x carrots, sliced to 1/2cm thickness (skin on)
4 x rashers of smoked back bacon, chopped to 1cm strips
2 x tablespoon olive oil
1 x red onion coarsely chopped
1 x garlic clove, finely chopped
1 x red pepper, de-seeded and chopped into 2cm squares
50ml x Red wine
1 x Beef Oxo stock cube
1 x Dash of mushroom ketchup (or Worcestershire sauce)

Method
Note: A casserole dish that can handle stove-top heat is required (such as this Le Creuset one).

1. Place half the olive oil in the casserole dish along with the chopped garlic, onions and bacon. Allow to soften and cook through.
2. Remove the softened garlic, onions and bacon from the pot and set aside.
3. Place the remaining olive oi in the pan, increase the heat slightly and place the chicken legs in. Allow to brown on both sides.
4. Add the tinned chopped tomatos, stir and reduce the heat so the tomatos simmer.
5. Make up the beef oxo in the tomato tin and add the liquid to the casserole dish.
6. Add carrots, red wine, red pepper and the dash of mushroom ketchup.
7. Bring to the boil, turn the heat off, put the lid on and place in a pre-heated oven (150 degress fan-assisted, 160/170 convection) for 1.5 to 2 hours.

Notes
Check (and stir) the casserole every 30 minutes to determine the consistency of the sauce. If it's too thin for your liking after 1.5 hours, remove from the oven 15 minutes before serving, remove and set-aside the chicken legs (carefully, the meat will be very tender and fall off the bone). Place the casserole dish on the hob, and bring to the boil for ten minutes, stirring regularly until the sauce has thickened separately, reduce the heat to a low simmer and return the meat.

Would go well with creamy mash or rice.

Stats
Serves: n/a
Prep Time: 5 mins
Cooking Time: 1.5 hours

Ingredients
1 Chicken carcass, with wings, giblets not required
1 carrot, chopped in half
1 onion, quartered
2 tablespoons of black peppercorns, roughly crushed

Method
1. Cut the chicken carcass into four or more pieces and place in a stock pot, add any bits of the chicken not being retained for eating such as the skin from the breasts
2. Add all other ingredients and cover with water to an inch over
3. Bring to the boil, then simmer for the duration
4. Strain, cool and use

It really is that simple and tastes a thousand times better than stock cubes