Category Archives: Chicken, Game & Poultry

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Hearty Chicken Casserole

A traditional, warming winter meal. Tender chicken with seasonal vegetables in a rich stock. Ideal as a warming lunchtime treat, or as a filling meal when served with fresh, warm crusty bread or fluffy potatoes. A family favourite!

 

Ingredients

4 medium – large chicken breasts, diced
1 pack sage & onion stuffing mix
450g/1lb broccoli
50g/2oz butter
25g/1oz plain flour
450ml/¾ pint chicken or vegetable stock – fresh or from cubes / powder
100ml/4fl oz whipped or soured cream
3 tbsp sherry
salt and pepper to taste
100g/4oz cheddar cheese, grated

 

Preparation Time
15 minutes preparation, approx 1 hour cooking in total

 

Cooking Instructions

Pre-heat the oven to 200°C / 400°F / Gas Mark 6.

Coat the chicken pieces with the sage & onion stuffing mix, lie in a shallow oven-proof dish and cover lightly with foil.

Bake in the middle of the pre-heated oven for about 40 minutes or until tender and still moist.

Boil the broccoli in salted water until just tender but still bright green in colour.

Melt the butter in a saucepan and gently stir in the flour to create a roux. Remove from the heat and add the stock. Cook and stir over a low heat until the sauce is rich and thickened.

Fold the cream and sherry into the sauce and season with salt and pepper to taste.

Place the broccoli into a shallow, oven-proof dish and pour over half the sauce. Arrange the chicken pieces on top.

Add half the grated cheese to the remaining sauce and pour over the chicken mixture.

Sprinkle the rest of the cheese on top of the casserole mixture and place under the grill until the sauce bubbles and the cheese is golden brown.

Serve with seasonal vegetables and crusty bread or new potatoes.

 

Servings
4 people


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Duck with Cumberland Sauce

A sophisticated, rich and tasty dish perfect for a dinner party.

 

Ingredients

4 duck portions

Grated rind and juice of 1 lemon

Grated rind and juice of 1 large orange

60ml/4tbsp redcurrant jelly

60ml/4tbsp port

Pinch of ground mace or ginger

15ml/1tbsp brandy

Salt and ground black pepper.

Orange slices to garnish

 

Preparation Time
1 hour

 

Cooking Instructions

Preheat the oven to 190°C/375°F/Gas mark 5. Place a wire rack in a roasting tin, prick the duck portions all over and season with salt and pepper. Place the duck on the wire rack and cook in the oven for 45-50 minutes until the skin is crisp and juices run clear.

Meanwhile simmer the juices and rinds of the lemon and orange together in a saucepan for 5 minutes.

Add the redcurrant jelly and stir well until completely melted, them add the port. Bring to the boil, add the mace or ginger and season to taste.

Transfer the cooked duck to a serving plate and keep warm. Remove the fat from the roasting dish and leave the cooking juices behind. With the dish over a low heat stir in the brandy, dislodging the sediment and bring to the boil. Stir in the port sauce mixture and serve over the top of the duck.  Add orange slices to garnish.

 

Servings
4 people


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Lemon and Rosemary Chicken

A very simple, tasty one-pot chicken recipe thats perfect for a mid week supper.

 

Ingredients

8 chicken portions (legs, breasts or thighs)

500g/1.1lb new potatoes, halved

2 lemons, sliced into wedges

4 rosemary sprigs

A glass of white wine

4tbsp olive oil

 

Preparation Time
50 minutes

 

Cooking Instructions

Preheat the oven to 180°C/360°F/Gas mark 4.

Place the chicken portions in a large roasting tin. Add the potatoes, lemon wedges and rosemary. Pour over the white wine and olive oil and season to taste with salt and freshly ground black pepper.

Bake uncovered for 40-50 minutes until tender and golden.

Serve with the new potatoes and seasonal vegetables.

 

Servings
4 people


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Chicken, Leek and Bacon Pie

A creamy, hearty farmhouse supper. This pie can be made in advance and frozen, if required.

 

Ingredients

1 large chicken (approx 1.7kg/3.5lb)

2 carrots, chopped

3 onions, sliced into wedges

1 bouquet garni (1 celery stick, 2 bay leaves, handful of lemon thyme, parsley tied together with string)

A few leaves of lemon thyme

2 tbsp olive oil

3 leeks, chopped thickly

300g/10.5oz smoked bacon lardoons

150g/5oz unsalted butter

150g/5oz plain flour

100ml/0.25pt crème fraiche

2tbsp wholegrain mustard

1 large egg, beaten

2 x 375g/13oz sheets of ready to roll puff pastry, or make your own if you are able

 

Preparation Time
2 hours including chilling time

 

Cooking Instructions

Put the whole chicken in a large, heavy saucepan over a high heat. Add the carrot, 1 of the onions and the bouquet garni. Add enough cold water to cover, cover with a lid and bring to the boil. Remove the lid and simmer gently for 45 minutes.

Remove the chicken from the heat and set aside. Place the pan back on the high heat and boil for 30 minutes to make a stock.

Meanwhile, take the meat off the chicken carcass and chop roughly into bite-size portions. Add the bones to the stock to improve the flavour even more.

In another large pan heat the olive oil over a medium heat, add the remaining onions and leeks, season to taste and fry for 5 minutes or so. Add the bacon lardoons (fat of the bacon) and continue to cook until the vegetables are golden in colour. Remove from the heat and set aside.

Strain the chicken stock into a jug, discarding the bones etc left in the sieve. Measure out 1.5l/2.5pt and set aside. The remainder can be frozen.

Preheat the oven to 200°C/400°F/Gas mark 6. Melt the butter in the pan you cooked the bacon in, and the flour and stir to form a smooth paste. Gradually add the chicken stock, stirring to ensure the mixture remains smooth in consistency. Bubble over a medium heat for a few minutes to cook out the flour, adding a little extra stock if it turns into too thick a sauce.

Add the crème fraiche and the mustard and reserved thyme leaves. Add the chicken, bacon and vegetables. Mix thoroughly.

Divide between 2 x 2l/3.5pt pie dishes and leave to cool thoroughly.

Brush the edges of both pie dishes with the beaten egg, add the puff pastry to the top, firmly pressing down the edges to seal them with the back of a fork. Remove any excess pastry with a sharp knife. If you have any remaining pastry this can be rolled on a floured surface into leaves or decorative shapes to adorn the tops of the pies. Make a small slit in the top of each pie to allow steam to escape. Chill in the fridge for 20 minutes.

Preheat the oven to 220°C/425°F/Gas mark 7. Brush the pie you will be cooking with beaten egg. The second pie can be wrapped in cling film at this stage and frozen for another time, remembering to add 10 minutes or so to the cooking time once the pie has been defrosted and brushed with beaten egg.

Cook the pie in the middle of the pre-heated oven for 20-25 minutes until golden brown and bubbling.

Serve with new or mashed potatoes and seasonal vegetables.

 

Servings
2 x 4 person pies


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Chicken and Broccoli Pie

A perfect way to use up leftover chicken from a roast or other dish.

 

Ingredients

400g/14oz cooked chicken, cut into bite sized chunks

75g/2.5oz butter

1 large onion, thinly sliced

1 head of broccoli (approx 200g/7oz), broken into florets

Bowl of iced water

2tbsp plain flour

350ml/0.5pt hot chicken stock

1tsp English mustard

150ml/0.25pt single cream

350g/12.5oz pack of ready t roll puff pastry (or make your own if you are able)

1 medium egg, beaten

 

Preparation Time
50 minutes

 

Cooking Instructions

Preheat the oven to 200°C/400°F/Gas mark 6. Melt 25g/1oz of the butter in a frying pan, add the onion and cook slowly for 15 minutes until soft and caramelised. Remove from the heat and set aside for later.

Steam or boil the broccoli for 3-5 minutes until al dente in texture, refresh in the ice cold water, drain and reserve.

Melt the remaining butter in a large pan on a medium heat, add the flour and cook out for 1 minute. Gradually add the hot stock, whisking until the sauce thickens. Reduce the heat and simmer gently for 3-4 minutes. Season well with salt and freshly ground black pepper and add the mustard. Stir in the single cream and simmer for a further 1 minute.

Add the broccoli and the chicken pieces to the sauce and stir well. Transfer to a 1.5l/2.5pt pie dish.

Roll the puff pastry on a floured board to the approximate depth of 5mm, ensuring it is large enough to cover the pie dish. Brush the edges of the dish with a little beaten egg, place the pastry on top and seal the edges with the back of a fork. Brush the top of the pie with beaten egg and make a small hole in the centre to allow steam to escape. Cook in the centre of the pre-heated oven for 30-35 minutes until puffed and golden.

Serve with new potatoes and seasonal new vegetables.

 

Servings
4 people


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Cowboy Chicken

A great option for parties and picnics. Children especially love to eat chicken legs and thighs with their fingers.

 

Ingredients

8 chicken thighs, legs or drumsticks

2 lemons

2 or more cloves of garlic, crushed

Salt and freshly ground black pepper to taste

 

Preparation Time
40 minutes plus marinating time

 

Cooking Instructions

Put the chicken portions (thighs, legs or drumsticks) in an oven-proof dish. Squeeze the lemons over the chicken and add the crushed garlic cloves.

Season with salt and black pepper and allow to marinate in the fridge for a couple of hours, until needed.

When ready to cook preheat the oven to 180°C/360°F/Gas mark 5 and cook for 40 minutes, until the chicken is cooked through.

Serve with potato wedges, salad and beans for that authentic cowboy experience!

 

Servings
8 people


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