Delia Smith Chicken Casserole Food
CHICKEN MARENGO
Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.
- Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper - you shouldn't need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
SPICED CHICKEN
This is one of my favorite ways of making chicken for my husband and I. Full of flavour and easily put together, it never dissappoints. This is another one of Delia Smith's recipes.
Provided by MarieRynr
Categories Chicken Breast
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F, (180*C).
- Begin by placing the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will break down into a purée.
- Next, add the ground ginger, turmeric and the oil, and using circular movements, really work all the ingredients together until you have a thick brown paste.
- Next, scatter the chopped onion in the middle of a small roasting tin and then, holding one of the chicken breasts in your hand and using a spatula, smear half of the paste over both sides of the chicken breast and then place it on top of the onion before doing exactly the same with the other.
- Now transfer the tin to the oven and cook the chicken on the middle shelf for 30 minutes.
- Meanwhile, in a jug, whisk together the crème fraîche and the curry powder.
- Then, when the chicken has had its cooking time, spoon the crème fraîche over the chicken breasts and cover the tin with foil before returning it to the oven for a further 30 minutes.
- I like to serve this with spiced basmati rice and add a few coriander sprigs for a garnish.
Nutrition Facts : Calories 686.4, Fat 57.5, SaturatedFat 28, Cholesterol 228.8, Sodium 715.6, Carbohydrate 10.1, Fiber 2, Sugar 1.8, Protein 33.3
BAKED ORIENTAL CHICKEN
Make and share this Baked Oriental Chicken recipe from Food.com.
Provided by WaterMelon
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except the chicken in a saucepan or flame-proof casserole, bring to boil over medium heat.
- Add chicken thighs, simmer for 2 minutes, turning the chicken to coat with sauce.
- Transfer pan/casserole to oven (preheated to 400°F/200°C) and bake uncovered for 40mins, turning once halfway through the cooking time.
- Sprinkle with shredded green onions and red chilli before serving with plain jasmine rice.
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