SPRING CHICKEN IN A POT
Casseroles aren't just for winter - this light, vibrant one-pot is packed with spring veg and herby pesto
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
- Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
CHICKEN IN A POT WITH LEEKS, SPRING ONIONS, AND TURNIPS
This is from the Kitchen Daily website. The recipe was contributed by Mark Bittman. 1/2 cup fresh peas may be used in place of the snow peas.
Provided by WhatamIgonnaeatnext
Categories One Dish Meal
Time 1h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Over medium- high heat, heat the butter or oil in a large Dutch oven or casserole that can be covered later on.
- When the butter is melted or the oil is hot, place the chicken in the pot breast side down.
- Brown the chicken without burning- about 5 to 10 minutes. Turn on each of it's sides and brown some more, ending with the breast side up.
- On medium heat, add the herb, vegetables, salt and pepper, and stock or water.
- Simmer, covered over low heat, making sure the vegetables don't dry out. Water may be added if needed.
- Cook 30 to 45 minutes ( or until a thermometer measures at least 155 to 165 degrees F. Place on platter.
- If using, add the cream and boil liquid until saucy (this may happen immediately or as long as 10 minutes or so).
- Carve the chicken, place vegetables around it. Place sauce, if using, in a separate dish.
Nutrition Facts : Calories 1137.5, Fat 65, SaturatedFat 21.5, Cholesterol 273.9, Sodium 684.1, Carbohydrate 65.7, Fiber 8.4, Sugar 10.5, Protein 70.5
CHICKEN AND TURNIP SOUP
This is a wonderful soup and great comfort food on a cold night. It's just the thing for a cold too! Here in Portugal we really like our chicken soup with rice ("canja") but this is a very tasty and colorful variation I often enjoy. The quantities are all aproximations: add or reduce to your liking. :)
Provided by ana c.
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes, onions, chicken, carrots and turnip roots in a 5L (about a 6 quarts) pot. Add enough water to generously cover the ingredients (by about 3 inches). Add a pinch of salt.
- Bring to boil over medium-high heat. When the water starts boiling lower heat to a simmer. Let it do that, uncovered, until meat and potatoes are almost done (about 20 minutes). Add pasta and turnip leaves. Allow pasta to cook al dente. Correct salt to taste and it's done!
- To serve: Remove chicken and shred desired/needed amount. Place the rest of the chicken back in the pot (since I'm very lazy I usually just grab the piece of chicken I want with a pair of tongs or a fork and shred it in the bowl using my fork and spoon); Ladle soup into a (big) bowl. Garnish with a splash of red wine vinegar or a good squeeze of lemon. Add pepper and/or tabasco, if desired.
- Note: I'm still a student so I never use stock (bescause I've never made any and I've never seen those practical little xartons of ready made made stuff), which is why I cook the chicken with the bones and neck and all, but if you have homemade chicken stock use it and just add the parts of the bird you like (breast, thigh) cut into bite size pieces; I'm sure it will be just as good, if not better! :).
Nutrition Facts : Calories 651.9, Fat 35.6, SaturatedFat 10.2, Cholesterol 162.6, Sodium 191.4, Carbohydrate 39.2, Fiber 5.7, Sugar 4.8, Protein 42.8
SPRING ONE-POT ROAST CHICKEN
Add a springtime twist to this Sunday roast with radishes and whole spring onions, and a creamy sauce made using mascarpone, tarragon and lemon
Provided by Anna Glover
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Remove any string from the chicken and sit in a large roasting tin or a baking dish, with plenty of space around it.
- Mash 2 tbsp of the mascarpone with the lemon zest, 1 tbsp of the tarragon and some seasoning. Slip your hand beneath the chicken skin to pull it away from the meat, then spread the mixture beneath the skin in a thin layer. Spoon another 3 tbsp mascarpone into the cavity of the chicken, to melt in with the roasting juices and enrich the sauce later on. Rub 2 tbsp olive oil into the skin, season well with sea salt, then loosely tie the legs together with butcher's string. Roast for 20 mins.
- Aarrange the potatoes and the garlic around the chicken, drizzle over another 1 tbsp oil and cook for another 30 mins.
- Toss the radishes and whole spring onions into the dish, in and around the potatoes, coating everything in the fat, then roast for another 25 mins. The potatoes and radishes will be golden and tender, and the chicken should be cooked through. Remove the chicken from the tin, cover loosely with foil and leave to rest.
- Pour off or spoon away the excess oil from the tin. Stir the remaining mascarpone (about 150g) with the stock in a jug until lump-free, then pour into the tin and bubble on the hob for few minutes, stirring to coat the potatoes and veg. Squeeze over some lemon juice and season.
- Stir in the peas, spring greens and most of the remaining tarragon, and bubble for a few more minutes until bright green. Sit the chicken back in the middle of the tin to serve and scatter over the reserved tarragon.
Nutrition Facts : Calories 950 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 59 grams protein, Sodium 0.7 milligram of sodium
EASY ONE-POT CHICKEN CASSEROLE
A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
- Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
- Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
- Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
- Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.
Nutrition Facts : Calories 386 calories, Fat 9.6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7.6 grams sugar, Fiber 5.9 grams fiber, Protein 42.6 grams protein, Sodium 2.1 milligram of sodium
CHICKEN IN A POT
Serve this as a stew, with everything in the bowl, or as a plain broth, followed by the chicken and vegetables on a platter. Canned stock is a decent option here, as is water, because the cooking liquid gains flavor from the chicken and vegetables during simmering. Of course, real stock is the best option.
Provided by Emily Weinstein
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the chicken in a large pot with the stock, onions, carrots and leeks. Bring to a boil over medium-high heat, then immediately reduce the heat to medium-low. Skim any foam that rises to the surface. Add the bay leaf, allspice, peppercorns and thyme to the pot along with some salt and pepper. Simmer until the chicken and vegetables are nearly tender and the chicken is cooked through, about 45 minutes; the bird is done when a thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. With 15 minutes of cooking time remaining, heat the oven to 200 degrees.
- When the chicken is done, use a slotted spoon to transfer it and the vegetables to an ovenproof platter in the oven. Raise the heat to high and boil the stock until it reduces by about 25 percent, 10 or 15 minutes.
- Strain the stock into a large bowl or another large pot; taste and adjust the seasoning. Serve the soup as a first course, garnished with parsley or dill, followed by the chicken and vegetables, or cut the chicken up and serve everything in deep bowls, garnished with parsley or dill.
CHICKEN IN A POT
This dish uses just one skillet to prepare. Quick, easy and delicious. Tomato paste and chicken broth combine to make a tasty sauce. Garnish with fresh parsley.
Provided by Jo Ann
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
- Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
- Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
- Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
Nutrition Facts : Calories 206 calories, Carbohydrate 6.9 g, Cholesterol 72.8 mg, Fat 6.6 g, Fiber 1 g, Protein 28.7 g, SaturatedFat 1.4 g, Sodium 401.7 mg, Sugar 1.8 g
ONE-POT POACHED SPRING CHICKEN
This simple one-pot chicken uses the whole bird and poaching keeps it succulent. Blast the skin with a blowtorch to make it golden and deliciously crisp
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 16
Steps:
- Melt the butter in a small pan, discard the milky liquid, then pour the golden fat into a bowl and set aside - this is clarified butter. Heat oven to 150C/130C fan/gas 2. Sit the chicken in a large flameproof casserole dish, breast-side up, and arrange the potatoes and bacon around it. Pour over 1 litre of water. Add the thyme, pepper and bay, drizzle over the clarified butter and season everything with sea salt. Transfer the dish to the hob and heat until the liquid is starting to simmer. Cover the dish, cook in the oven for 1 hr 15 mins, then add the carrots and turnips. Pop the lid back on and put it back in the oven for another 35 mins.
- Scatter the peas, broad beans, onions and asparagus around the chicken, submerging them in the liquid, then cover and return to the oven for a further 10-15 mins or until the vegetables are just cooked.
- Remove from the oven, leave to stand for 5 mins, then carefully lift the chicken from the broth onto a board. If you want to crisp up the skin, blast it with a blowtorch. Stir the parsley and tarragon through the broth. Serve in the middle of the table with the vegetables and broth, and offer lemon wedges for squeezing over.
Nutrition Facts : Calories 578 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
CREAMY CHICKEN & LEEKS
This creamy, comforting combination is the perfect topping for baked spuds
Provided by Good Food team
Categories Dinner, Main course, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender.
- Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.
Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.75 milligram of sodium
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