Kids will go ‘flat out’ making these fantastic quick and easy chicken pancakes.
3/4 cup plain flour
1/4 teaspoon salt
1 cup milk
Olive oil cooking spray
1/2 cup tomato passata sauce
1/3 cup grated tasty cheese
170g button mushrooms, quartered
1 garlic clove, crushed
1 green onion, sliced
2 cups chopped cooked chicken
1 tablespoon chopped fresh flat-leaf parsley leaves
1 cup (200g) fresh ricotta cheese, crumbled
Process flour, salt, milk and eggs until smooth. Cover. Set aside for 20 minutes.
Spray an 18cm (base) non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 30 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 pancakes.
Make filling Melt butter in a frying pan over medium-high heat. Add mushrooms, garlic and onion. Cook, stirring, for 2 minutes or until mushrooms are tender. Transfer to a bowl. Cool for 10 minutes. Stir in chicken, parsley and ricotta.
Preheat oven to 200°C/ 180°C fan-forced. Place 1 pancake on a plate. Top with 1/4 cup filling. Roll up to enclose. Place in a greased 8cm-deep, 20cm x 30cm ovenproof dish. Repeat with remaining pancakes and filling. Top with passata and cheese. Cover dish with foil. Bake for 20 minutes or until heated through. Remove foil. Bake for 5 minutes or until cheese is golden. Serve.
To freeze: Cover dish (omit cheese) with plastic wrap then foil. Freeze for up to 2 months.
To thaw: Thaw in fridge.
To reheat: Preheat oven to 200C/180C fan-forced. Top with cheese. Bake for 15 minutes or until heated through.
Grilled chicken wings with a honey and lime butter sauce makes for a crispy and zesty taste experience! (For a spicy variation, try buffalo wings with blue cheese sauce.) What a treat for a spring or summer evening for just the two of you, when you’ve got a few friends round, or for a bigger party.
If you can cook your chicken outside, that’s great! If not, grill it like me, and it will still be super tasty. When it comes to this kind of meal, I want to keep things as quick and simple as possible so that I can drink a cold beer, and enjoy the company I’m with, whether that’s my special other, or a whole group of friends.
6-12 chicken wings, skins on
Salt and pepper to season
8 tbsp butter
2 tbsp honey
Juice of 1 lime
Zest of 1 lime
1-2 tbsp fresh coriander finely chopped (optional)
Scatter the chicken wings onto a baking tray and season really well with salt and pepper. I don’t use any oil. Grill on a relatively high heat for about 20 minutes, turning the chicken at least once during the process. If you are cooking outside, you’ll need to turn the chicken regularly. Grill until the chicken is thoroughly cooked and the skins are crispy and golden brown.
Whilst the chicken is grilling, prepare the sauce. Melt the butter slowly in a pan, squeeze in the juice of the lime and stir in the honey.
Serve the chicken on plates drizzled over with the honey & lime butter sauce. You could also top it with roughly chopped fresh coriander and a sprinkling of lime zest. Alternatively, if you’re serving this up at a party, place the chicken wings on a large serving plate on the table along with a decorative bowl of the sauce, for dipping or spooning. And don’t forget a few serviettes for those sticky fingers later.
Also try serving as a meal with steamed asparagus sprinkled with fresh coriander.
Duration: 10 minutes to prepare, 20 minutes to cook. Ready in half an hour
Recipe for: 2-3 people
Chicken Risotto with Green Peas by Charlie Locke Shareno comments
Risottos are a filling and healthy food to prepare on a budget. Chicken risotto with green peas is a refreshing blend of spring vegetables, chicken and lemon. (I also recommend this mushroom risotto.)
600g risotto rice
2 large onions, peeled and finely sliced
3 garlic cloves, peeled and minced
2-4 tbsp extra virgin olive oil
A generous splash or two of Martini, or white wine
6 chicken breasts sliced into diagonal strips about 1.5cm wide, skin removed
1.5L prepared, hot chicken stock
300g courgettes, halved then sliced into long, thin strands – or however you prefer them
2-3 tbsp crème fraiche or double cream
2 tbsp fresh coriander, roughly chopped
1 tbsp fresh parsley, roughly chopped
A generous twist or two of freshly squeezed lemon juice
Salt and fresh ground black pepper to season
Heat the olive oil in a large heavy-bottomed pan. Sauté the onions and courgettes until soft. Add the minced garlic and the chicken pieces; fry until the chicken is well-browned on all sides and about 2/3 cooked throughout.
Add the rice to the pan, coat it all over with the oil and juices and fry for a couple of minutes. Splash in the Martini, turn the pan down to a simmer and reduce away all of the Martini.
Spoon in a ladle or two of the hot chicken stock. Stir it in and with the pan uncovered, simmer the rice until the stock is absorbed. Continue to add ladlefuls of stock in this way until the rice is fully cooked. Stir the contents of the pan regularly. Some of the chicken will fall apart in the cooking process, but this is normal and just contributes to the texture of the dish.
Use your judgement to gauge when the rice is around 10 minutes from being cooked, adding in the peas at this point, and stirring everything together.
Once the rice is cooked, remove it from the heat, season the pan well with salt and pepper, spoon in and combine the crème fraiche, twist over the lemon, and sprinkle over with half of the coriander and all of the parsley.
Serve into pretty bowls and garnish with the remaining coriander.
Duration: 30 minutes to prepare, 40-60 minutes to cook
Recipe for: 6 servings
A favourite for the whole family, Chicken Kievs made at home taste great!
For the Herb butter
75g butter, softened
5 garlic cloves, peeled and minced
Large handful of fresh parsley, finely chopped
3 sprigs of fresh tarragon, finely chopped
A couple of twists of freshly squeezed lemon juice
Salt and pepper to season
To make the Kievs
6 chicken breasts, skin removed
150g plain flour
300g breadcrumbs, fine and dry
5 eggs, beaten
Olive oil for frying
Fresh lemon, cut into wedges to serve
Make the sauce. Mix the butter, garlic, lemon, parsley and tarragon in a bowl. Season well with salt and pepper. Lay a length of clingfilm on a clean work surface and spread the softened butter mixture thickly over it in a fat log shape. Roll the film up to create a more defined log shape and cool in the fridge until the butter hardens.
Next prepare the chicken. Lay the breasts smooth-side down and cut off the mini fillet. Create a pocket for the sauce: Slit into the middle of each fillet with a sharp knife. Take the incision to half-way deep into the breast and to within 4 cm of each side – go carefully here. On a board, lay a small piece of clingfilm over each breast, and flatten them out a little by batting with a rolling pin. Do the same with the mini fillets. Put in the fridge until ready to use.
Remove the hardened butter from the fridge, and cut it into 6 round discs. Place a disc inside each chicken pocket. Seal the pocket by tucking the mini fillet just inside the slit and pulling the tops of the fillet just over it.
Preheat the oven to 200ºC.
Lay 3 shallow bowls out on your work surface. Put the flour in one, the eggs in another and the breadcrumbs in the third. Roll and coat each breast in the contents of each bowl, in this order: flour, egg, breadcrumbs, egg again, breadcrumbs again.
Heat a good amount of oil on high in a large frying pan. Once hot, reduce the heat to medium, cooking the kievs for a few minutes until golden on both sides. Remove from the pan and drain on kitchen paper before placing in a roasting tray and cooking in the oven for around 20 minutes, or until the chicken is firm to the touch at its widest part. When cooked throughout, serve the kievs hot with mashed potatoes or these Minty Jersey Royals with Chives and Lemon Butter.
Duration: 25 minutes to prepare, 25 minutes to cook
Recipe for: 8 servings
Italien-Style Chicken Marsala
Italien-Style Chicken Marsala has become hugely popular thanks to its family-sized servings of Italian favorites. Now you can cook up a big plate of restaurant-quality chicken marsala at home using this recipe.
olive oil, to taste
4 thin chicken breast cutlets
2 ounce low salt bacon, cut into 1/4 inch pieces
1/2 cup all purpose flour
freshly ground pepper, to taste
1/2 cup dry Marsala wine
3 tablespoon heavy cream
1. Coat a large skillet lightly with olive o9il and set over medium-high heat. Add bacon and cook until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan. Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.
2. Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.
3. Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.
Cracker Barrel Chicken & Dumplings
There are a ton of chicken and dumplings recipes out there, but none ever compare to my favourites. Cracker Barrel Chicken & Dumplings is just like the one you can get at the restaurant, but you don’t have to leave home to get it.
1 whole chicken
3 carrots, cut up
1 yellow onion, minced
4 stalks of celery, chopped
2 bay leaves
1 teaspoon thyme
2 teaspoons sage
pepper, to taste
5 quarts water
3 cups strained stock
2 carrots, chopped
2 celery ribs, chopped
1 small yellow onion, chopped
1/2 teaspoon sage
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons Crisco
2 tablespoons parsley, chopped or 1 tablespoon of dill weed
1 1/4 cups milk
1. Simmer all stock ingredients in water for about 45 minutes.
2. Remove chicken from pot and cool until able to handle. Skin and bone chicken and cut or tear into small pieces.
3. Strain stock reserving 3 cups or so.
4. Add chicken and ingredients list for soup. Bring to a simmer while you are preparing the dumplings.
5. Dumplings can either be made with Bisquick or you make them with the ingredients listed above.
6. Mix dry ingredients and cut in Crisco, using a pastry blender or two knives.
7. Add parsley or dill and stir milk in with a wooden fork. Do not over mix.
8. Drop by large spoonful’s on top of the simmering soup. Simmer 5 minutes with the lid off, then cover and simmer 15 to 20 minutes longer. Serve immediately.
Amazing Fried Chicken
Watch out Colonel because Inspired Fried Chicken is just as good as your crispy chicken recipes. Made with my not so secret herbs and seasoning, this will leave you coming back for more and enjoying bite after bite.
1 teaspoon salt
1/2 teaspoon black pepper
1 pound of chicken (legs, thighs, breast – whatever preferred)
1/4 teaspoon garlic salt
1/4 teaspoon turmeric
1/4 teaspoon ground sage
3/4 teaspoon curry powder
3/4 teaspoon onion salt
3/4 teaspoon dry mustard
1/4 teaspoon mixed spice(ground)
1/4 teaspoon ground cloves
4 cups flour
1 cup (to 2) water
1. Preheat oven to 300 degrees F.
2. Mix all spice ingredients together with the flour, set aside in large bowl. Beat eggs into water in separate bowl.
3. Place chicken pieces in an egg mixture just long enough to get saturated (add more water if necessary). Drain, and then coat each piece in the flour mixture.
4. Deep fry in hot oil until golden brown. Finish off the chicken by baking it for about 1 hour, or until juices run clear.