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Chicken croquettes

1) For the chicken croquettes: Melt the butter in a small saucepan over medium heat, add the shallots and saute until softened, about 3 to 4 minutes. Add the 2 tablespoons of flour, stir it into the butter with a wooden spoon, and cook for 2 minutes

Chicken croquettes

Croquettes: 1) In a heavy pan, heat 240ml of the milk and the stock on the stove and then add white pepper, fresh parsley and salt, if needed. In a separate heavy pot melt the butter and add the minced celery. Stir in 150g of the flour and cook for

Chicken divan tonight, chicken tetrazzini next week

1) Bring 1 litre chicken stock to a boil in a wide, deep skillet with lid. Add chicken breasts. Return broth to a boil. Reduce heat to medium low, cover, and poach the chicken 8 minutes. Remove the chicken from the pot and set aside. Reserve the brot

Quick Thai Chicken Curry Using Roast Chicken

Cook the rice to pack instructions. Drain and set aside. Meanwhile, heat the oil in a large wok or frying pan, add the peppers and onion and stir-fry for 5 minutes. Stir in the curry paste and sugar and cook for 1 minute until fragrant. Pour in the

Ham Hock Croquettes with Truffled Pea Purée and Fried Quail Egg

For the Ham Hocks: 1. Boil whole ham hocks in a large pot for 2 to 3 hours or until cooked (bone comes out). 2. Remove ham from cooking liquid, leave to rest and cool in a bowl. 3. Turn up the heat of the liquid in the pot and reduce by half.

Caribbean Chicken

1) Puree all of the ingredients, except the chicken and lime wedges, in a food processor. Place the marinade and chicken in a resealable plastic bag, mix thoroughly and allow the chicken to marinate, refrigerated, for 4 to 8 hours. 2) Preheat the o

Chicken Piccata

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large frying-pan over medium high heat, melt two tablespoons of butter with three tablespoons olive oil. When butter and oil start to sizzle, add two pieces of c

Chicken salad

1) For the poached chicken for salads: Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or

Limon chicken

1) Season both sides of the chicken liberally with salt and pepper. Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side. Remove the chicken and add the onions and garlic and cook at

Chicken Cacciatore

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until bro

Chicken Vesuvio

Preheat the oven to 230 degrees C. Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Tra

Butterflied chicken

1) Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tbsp olive oil, 2 tsp salt and 1/2 tsp pepper together in a small bowl to make a paste. 2) Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your f

Chicken Saltimbocca

1) Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay one slice of prosciutto atop each chicken cutlet. 2) Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepp

Chicken Teriyaki

1. Prepare the garlic, ginger and mix with the salt. 2. Score the chicken fillets with a sharp knife and rub the chicken with the garlic, ginger and salt making sure you also rub the inner scored parts of the meat. 3. Place in a deep dish or bo

Chicken Stew

1) Heat the oil in a heavy 5 1/2-litre saucepan over medium heat. Add the celery, carrot and onion. Saute the vegetables until the onion is translucent, about five minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices

Barbecued Chicken

For the chicken, put the chicken halves in a very large bowl or deep pot and cover with water. Sprinkle 3 tablespoons of the salt in the water, cover and refrigerate the chickens for 6 hours or overnight. For the BBQ sauce, mix together the vinega

Chicken and Dumplings

1. For the chicken, melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate. 2. In the same pot, add the diced carro

Mom's Chicken

In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the ch

Chicken paillard

1) Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tbsp, total. Combine chopped herbs and lemon zest and sprinkle

Chicken waterzooi

1) Preparation for the stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 2.5cm pieces. 2) Add parsley, thyme and a bay leaf and poach until chicken is cooke

Chicken Fajitas

1. Put the coriander, lime juice, broth, spring onions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender. 2. Put chicken breasts in a medium bowl and the peppers and onions in ano

Tandoori chicken

For the chicken:1)Preheat an oven or barbecue to 180 degrees C.2) Rinse under cold water and remove all the skin.3) With a sharp knife, make 3 deep incisions in each breast, 3 in each thigh and 2 on each drumstick. Then with a butcher knife, cut each

Chicken kebabs

1) Preheat the oven to 190C/Gas 5. 2) In a large bowl, mix together the mint, ginger, tamarind water, sugar, garam masala and 4 tbsp of oil. Add the chicken and mix it well. Cover and allow to marinate in the fridge for 30 minutes to 2 hours. 3) T

Fried Chicken

1. Slice the chicken in long strips; you should have at least 3 strips per breast. 2. Put the buttermilk, salt, hot sauce and rosemary in a resealable plastic bag and add the chicken. Marinate, refrigerated, for 20 minutes or up to 2 hours. 3

Chicken on the barbecue

1) Season cut up chicken with salt and pepper. When coals are white, spread them out for even heat distribution. 2) Place chicken pieces on the barbecue with larger, fattier pieces (such as the thigh) near the center and smaller pieces to the outsi

Aztec chicken

1) Heat a large skillet over medium heat until hot, about 2 mins. Dredge the chicken breasts in seasoned flour. In a medium bowl, combine the eggs and cream and mix well. Place the floured chicken breasts in the egg-cream mixture to coat completely.

Fried Chicken

Whisk together the buttermilk and hot sauce in a large bowl. Submerge the chicken pieces in the buttermilk mixture and refrigerate overnight. Take the chicken out of the fridge, remove it from the buttermilk and drain on a rack set over a baking s

Chicken and fennel

For the chicken:1) Position a rack in the middle of the oven and preheat to 220C/Gas 7. Season the chicken thighs generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat, add oil, and heat until shimmering. Cook chicken

Circassian Chicken

1. Put the chicken into a deep pot with all the ingredients for the stock. 2. Bring to the boil, cover and simmer for about 1 hour or until the chicken is tender. 3. Remove the chicken from the pan and leave until its cool enough to handle.

Chicken Spaghetti

Preheat the oven to 175°C.Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.Remove the chicken and 2 cups of the chicken

Coronation Chicken

1. For the chicken, wrap the dried spices in a piece of muslin loosely and attach a land piece of string in order to tie to the handle of the pan. 2. Place the chicken in a large stockpot. Add the, onion, garlic, celery, carrot, cassia leaves, bun

Chicken cacciatore

1) Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until

Chicken broth

1) Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2

Moroccan Chicken

1. For the preserved lemons, slice the lemons 1/4 inch thick and set aside. 2. Add the lemon juice, sea salt and 1/4 cup water to a saucepan and bring to a boil to dissolve the salt. Add the lemon slices, chillis and 1 of the rosemary sprigs and

Chicken and Waffles

For the fried chicken: Whisk together the buttermilk, hot sauce, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl or resealable plastic bag. Add the chicken, making sure that all the pieces are fully submerged. Cover the bowl

BBQ chicken

1) Put the chicken in a non-reactive bowl. Combine 500ml of barbecue sauce, the seasoning rub and the vinegar, and pour it over the chicken. Cover and marinate the chicken in the refrigerator for at least 4 hours, preferably overnight. 2) Preheat t

Chicken on the griddle

1) Season cut up chicken with salt and pepper. When coals are white, spread them out for even heat distribution. Place chicken pieces on the griddle with larger, fattier pieces (such as the thigh) near the centre and smaller pieces to the outside. 2

Chicken cacciatore

1) Heat a large Dutch oven over medium heat, add 2 tbsp of the olive oil. Season the chicken parts with salt and pepper. Working in batches, fry the chicken until golden brown, about 7 minutes per side. Set the browned chicken aside on a platter. Dis

Chicken cacciatore

For the chicken cacciatore: 1) In a shallow bowl, combine the flour, 1 tsp of the salt and 1/2 tsp of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off a

Pintor's chicken

1) Place the seasoned flour in a shallow bowl and dredge the chicken. Heat the oil in a large frying pan and lightly saute the chicken on both sides. Remove the chicken and set aside. 2) Add the garlic to the pan and saute until cooked. Add the Ma

Teriyaki Chicken

1. Prepare the garlic, ginger and mix with the salt. 2. Score the chicken fillets with a sharp knife and rub the chicken with the garlic, ginger and salt making sure you also rub the inner scored parts of the meat. 3. Place in a deep dish or bowl. 4.

Raspberry Chicken

Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside.Using the same

Chicken Teriyaki

Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in: I use a 23cm square dish, but anything similar would do. Add the prepared chicken pieces and leave for 15 minutes. Heat the groundnut oil in a

Chicken and dumplings

For the chicken and stock: 1) Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the

Chicken Burgers

Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself i

Marrakesh chicken

1) Preheat oven to 200C/Gas 6. 2) In a baking dish over medium-high heat, add 1 tablespoon of olive oil and 15g of butter. Slice chicken breasts into tenders about four per breast. 3) Add chicken strips to Marrakesh paste to coat evenly. Once

Chicken Parmigiana

Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside. Cook the linguine until al dente. Heat the olive oil and butter together in a large skillet over med

Citrus chicken

For the citrus chicken: 1) Combine all the marinade ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours. 2) Preheat the oven to 180C/gas 4. Remove the chicken from the marinade, reserving 60ml of the marinade for the gl

Roast Chicken

Preheat the oven to 200°C. Line a baking tray with foil. 1. Place the softened butter in a bowl with the lemon zest. Strip the leaves from 1 sprig of rosemary, finely chop and add along with some salt and pepper. Mix everything together. 2. Lay the

Chicken hash

1) Put 4 tbsp of the oil in a medium saute pan, add the onions, garlic and all the peppers and saute until translucent. Add the chicken and brown on all sides. Remove half the onion and pepper mixture. 2) Continue to cook the chicken and deglaze wit

Chicken Kiev

1) For the herb butter: Combine all the butter, herbs and lemon juice ingredients in a medium to large bowl, and, using a rubber spatula, mix until well combined. Season with salt, pepper, and cayenne. 2) On a work surface, spread out a piece of cli

Chicken scarpariello

1) Spear the peppers with a kitchen fork or skewer and hold them over an open flame until charred all over. Place the charred peppers in a paper bag or in a covered container until they are cool enough to handle. (This step completes the cooking of t

Chicken cacciatore

1) Start by preparing the peppers because they will take the longest. Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Pl

Chicken Shawarma

1) To make the marinade, in a medium bowl, whisk together the garlic, lemon juice and oil. Add curry powder, salt, pepper and food colouring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator. 2)

Chicken Marsala

1) Put the chicken breasts between 2 pieces of waxed paper and flatten with a meat pounder until thin. Cut each chicken breast into 4 pieces. 2) Add some flour to a shallow bowl. Dredge the chicken in the flour and shake off the excess flour. 3) A

Chicken scaloppini

1) Heat a small amount of oil and 30g butter in a large skillet. 2) Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. 3) Add remaining ingredients, up to and including the cape

Chicken and Noodles

1. Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly. 2. Shred the chicken with

Chicken Tetrazzini

Preheat the oven to 230 degrees C. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each

Chicken pepian

1) Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sh

Chicken Parmesan

1) Put each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 0.5cm. 2) In a large bowl, whisk together the 1 1/2 teaspoons salt, bread crumbs, oregano, thyme, and season with pepper.3) Pla

Chicken Nachos

1. Preheat the oven to 180°C. Sprinkle the taco seasoning and chilli powder all over the chicken breasts. 2. Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side,

Parmesan Chicken

1) Pound the chicken breasts with a meat mallet or a wooden rolling pin until they are 1/2cm thick. 2) Combine the flour, salt and pepper in a shallow dish. In a second dish, combine the beaten eggs with 1 tablespoon of water. On a third dish, mix th

Chicken curry

1) In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.2) Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring con

Chicken Tonnato

For the chicken: 1. Place the wine in a saucepan with the stock, garlic, onion, carrot, celery, bay leaves, cloves, peppercorns and lemon peel. Bring to the boil. 2. Place the chicken breasts bone-side down into the stock, bring back to the boil,

Sesame chicken

1) Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 2.5-cm cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prep

Chicken with morels

1) Preheat the oven to 190°C/gas mark 5. 2) Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly w

Unfried Chicken

Preheat the oven to 180°C. Spray a large cast-iron skillet with nonstick spray over medium-high heat. Sprinkle the chicken with the Paula Deen House Seasoning. Combine the buttermilk, hot sauce, egg whites and lemon zest and juice in a large bowl

Chicken-in-a-pot

1) Put the carrots, onions, lemon zest, dill sprigs, and olive oil in a 7-liter pressure cooker. Season the vegetables with the 1/2 teaspoon salt and the chicken with salt, to taste. Pour the broth in the pot, then nestle the chicken meat side down o

Chicken Fajitas

Heat oil in a frying pan to a high heat and add the sliced onion. Cook until soft. Lower the heat and add the diced chicken breast. Cook for about 5 minutes, until chicken is cooked through. Add the tomato passata and the Tabasco® Chipotle sauc

Jerk Chicken

1) For the Jerk paste: Pulse the vinegar, rum, brown sugar, spring onions, garlic, chilli, Pickapeppa or other sauce, ginger, allspice and mixed spice in a food processor to make a slightly chunky sauce. 2) Heat the oil in a medium skillet and co

Chicken and peaches

1) Heat a medium skillet with the butter over medium heat. Add the peaches and lemon juice, and cook until tender and lightly golden, 10 minutes. Turn off the heat. 2) While the peaches cook, heat 1 tablespoon of extra virgin olive oil, a turn of

Chicken tamarillo

1) Place the whole chicken in a stockpot and cover with water. Bring to the boil, over a high heat, then reduce the heat to a simmer and cook for 1 hour 15 minutes, or until fully cooked. 2) Remove the chicken to a cutting board. Strain and reserve

Firecracker Chicken

This SimplyCook recipe takes just 20 minutes to cook, saving you precious time in the kitchen. SimplyCook have sourced quality ingredients to make this money-saving meal the perfect alternative to costly recipe book equivalents. 1. Season the chic

Chicken Piccata

1) Preheat the oven to 200°C/gas mark 6. Line a baking sheet with parchment paper. 2) Place each chicken breast between two sheets of parchment paper or cling film and pound out to 1/2cm thick. Sprinkle both sides with salt and pepper. 3) Mix

Garlic Roast Chicken

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days. When you are ready to cook the chicken, first preheat the oven to 220°C. Pat the outside of the chicken dry with paper towels. Li

Papaya chicken

1) Place a large skillet over a medium-high heat and add the oil. When it's hot, add the garlic, ginger and onion and saute until onion is softened, about 4 minutess. 2) Add the spices and toast for 10 seconds and then add the chicken. Turn the hea

Beer-in-the-rear chicken

Chicken: 1) Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and house seasoning. Refrigerate until ready to cook. 2) Prepare the charcoal barbecue. When the coals are hot and glowing, carefully pus

Chicken Broth

Add chicken legs, carrots, onions and celery to a very large saucepan. Add cold water to completely cover all ingredients. Crumble in the Knorr Chicken Stock Cubes and add the bay leaves. Bring to the boil and simmer for 50 minutes. Skim

St. Nino's chicken

1) Prepare an outdoor grill or barbeque for indirect cooking. Clean the inside cavity and outside of the chicken, removing any remaining neck parts and fat. Pat the chicken dry and rub entirely with oil. 2) Combine the minced garlic, coriander, pep

Perfect Roast Chicken

1) Preheat the oven to 210°c/Gas mark 7. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. 2) Liberally salt and pepper the inside of the chicken. Stuff the cavity

Barbecued chicken

1) Marinate the chickens in two-thirds of the barbecue sauce for a few hours or overnight in the refrigerator. 2) Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 mi

Chicken Curry

1. Cut up the chicken into small cubes. 2. In a saucepan heat a tablespoon of olive oil and add in the chicken. 3. Cook for 5 minutes on a high heat 4. Add in the sauce, let it bubble and then turn the heat down, let it simmer for about 15-20 minu

Chicken Korma

1. Chop up the chicken into small cubes. 2. In a saucepan heat a tablespoon of oil and add in the chicken. 3. Add in the sauce, bring to the boil, then turn the heat down and let it bubble for about 15-20 minutes, making sure the chicken is cooked

Engagement Roast Chicken

Preheat the oven to 220°C. Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the

Karahi Chicken

Add oil to a pan and sear the chicken. Add one complete jar of Nishaan Fried Onion Curry Base and mix well with chicken. Add the Nishaan Minced Ginger/Garlic and chopped tomatoes. Stir fry on high heat for 2 minutes. Add Tikka Masala Blend.

Chicken rollatini with ditalini

1) Preheat oven to 200 degrees C. Coat a large baking sheet with cooking spray. 2) Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper. 3) Arrange chicken breasts on a

Chicken Kebabs

1. Wrap the pitas in foil and put into 200°C oven for 10 minutes to warm. 2. Combine the za’atar, garlic and olive oil and pour over the chicken. Toss to combine. 3. Thread the chicken onto metal skewers, with a folded slice of lemon in between eac

Sichuan Chilli Chicken

1. Coat the chicken in the spices and seasoning. Then dust with cornflour. 2. Heat a wok over high heat, add the groundnut oil, quickly fry the garlic, ginger, chilli and then add in the chicken pieces. Deglaze the wok with Shaoxing rice wine and

Piri Piri Chicken

1. Place the chicken, breast side down, on a clean, flat, work surface. 2. Starting at bottom end of the chicken, cut along one side of backbone with sharp kitchen scissors, then do the same on the other side of the back bone. 3. Turn the chicken

Tarragon chicken with lemon

1) Preheat the oven to 190C/Gas 5. 2) Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the

Curried chicken salad

To poach the chicken: 1) Put the parsley, thyme, onion, carrot, celery, and chicken breasts into a medium saucepan. Cover with the chicken stock, and bring just to a boil. Reduce the heat to very low, cover the pan and poach the chicken for 20 minut

Ranch Chicken Sandwiches

With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper

Chicken Parmesan

1) Heat oil to 180C. 2) Mix all seasonings together then divide into two parts. Season chicken breast with half of the seasoning on both sides. Add half of remaining seasoning and 3 tablespoons of chopped fresh parsley to breadcrumbs and mix. 3)

Chicken with tabbouleh

1) Preheat the oven to 180°C/gas mark 4. 2) In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 60ml olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to sta

Chicken Piccata

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour. Heat 2 teaspoons oil in a large nonstick pan over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets

Chicken Wings

Remove tips from chicken wings and discard. Combine remaining ingredients in a bowl and stir until smooth, and divide the mixture in half. Put the chicken and half of the sauce in a resealable plastic bag, shake to coat well and place in the refriger

Chicken a la Gaynor

1) Preheat oven to 210C/Gas 7. 2) Wash chicken with cold water and pat dry with paper towels. Lightly season with seasoned salt. Bake in the oven skin side up until brown and crispy on top, approximately 45 minutes. 3) While chicken bakes, pour chi

Barbecued Chicken

Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator. Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before c

Chicken chilli

1) Preheat the oven to 180C/Gas Mark 4. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. 2) Meanwhile, cook the onions in 3

Teriyaki chicken thighs

1) Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning on