forum: Food & Drink

#1 Tue 06 Feb 07 12:18pm


Occupation Store Manager/Part time student
From Sunny South Africa
Member since Mon 29 Jan 07

Chicken anyone............?

im cooking dinner for a very special 'someone' saturday night..... need to make a good impression :-)  am dying to make a killer chicken dish - something i can pan fry with lots of flavour....... any suggestions? 
love kat

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#2 Tue 06 Feb 07 12:27pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Chicken anyone............?

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#3 Tue 06 Feb 07 1:34pm


Forum champ
From Switzerland
Member since Fri 15 Apr 05

Re: Chicken anyone............?

This is from Gordon Ramsay's Sunday Lunch book, my housemate made it the other day and it smelled divine.  I'm planning on trying it myself soon, but apparetly it was a huge success.
Serves 4.
Olive oil, for cooking
Few thyme sprigs
1/2 head of garlic, unpeeled, cut horizontally
1 large chicken, jointed into 8 pieces (or use chicken thighs)
sea salt and black peppe
1/2 bottle of Marsala (375ml)
handful of flat-leaf parsley, chopped

Heat a thin film of olive oil in a wide frying pan.  Add the thyme and garlic and cook gently for a minute.  Season the chicken pieces with salt and pepper and add them to the pan, skin side down.  Fry for 4-5 minutes until golden brown, then turn and cook on the other side for 3-4 minutes.  You may need to do this in batches.
Pour in the Marsala and stand well back as it may flambe.  Lower the heat and braise the chicken for 10-15 minutes until cooked through.  To test, pierce the thickest part of a chicken thigh and press lightly, the juices should run clear.

4 heads red chicory, trimmed
olive oil, for cooking
sea salt and freshly ground pepper
Separate the chicory into individual leaves.  Heat a frying pan with a thin layer of olive oil.  Add the chicory leaves, season with salt and pepper and toss over a high heat for 1-2 minutes to slightly wilt the leaves.  They should still have a slight bite to them.

Pile the chicken onto a large platter and arrange the sauteed chicory leaves around them.  Spoon over the Marsala sauce and serve immediately, with a sprinkling of chopped parsley.

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#4 Thu 08 Feb 07 7:14am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Chicken anyone............?

Honey Chicken Pan-Fry with Lemon and Sweet Potato   

1 tbsp Italian Extra Virgin Olive Oil
2  lemons
700g  sweet potatoes, peeled and roughly diced
2 cloves organic garlic, crushed
4 Chicken Breast Fillets, cubed
1 tsp dried  rosemary
1 tbsp Honey

Heat the oil in a large frying pan. Cut 1 of the lemons into thick slices and add to the pan with the sweet potatoes. Cook over a gentle heat for 15 minutes, turning occasionally, until the potatoes are browned and tender.

Add the garlic, chicken and rosemary to the pan, increase the heat and season. Cook for 10 minutes until the chicken is browned and thoroughly cooked, with no pink meat.

Squeeze the remaining lemon over the sweet potatoes and chicken, and stir in the honey. Simmer for 1-2 minutes, then serve immediately with organic broccoli.

Chicken Pan-fry with Peppers and Mint   

110g pack Couscous
125ml  Extra Virgin Olive Oil
340g Chicken Breast Fillets
185g jar  Chargrilled Sweet Red Peppers
100g large black olives, pitted
Juice of 1 lemon
1 pack fresh mint

Place the couscous in a pan with 200ml of boiling water. Bring back to the boil, then remove from the heat. Cover and leave to stand while you cook the chicken.

Heat 2 tablespoons of the oil in a large frying pan. Add the chicken fillets and cook for about 8-10 minutes, turning occasionally, until the chicken is golden brown.

Reduce the heat and add the peppers with their juices, the olives, lemon juice and remaining olive oil. Simmer everything together for 5 minutes until the peppers are piping hot, the chicken is thoroughly cooked, there is no pink meat and the juices run clear. Roughly chop the mint, reserve a little for the garnish and stir in the rest.

Return the couscous to a low heat, stir in 2 tablespoons of the chicken juices with the reserved chopped mint. Fluff up with a fork and heat until piping hot. Serve the chicken on a bed of couscous.

Chicken Chop Suey

4 - 6 ounces (115 - 175 grams) chicken meat, thinly shredded
1 teaspoon salt
1/4 egg white
1 tablespoon thick cornflour/cornstarch paste - (1 part cornflour with 1.2 parts cold water)
about 1/2 pint (300 ml) seasoned oil (see below)
1/2 teaspoon finely chopped garlic (optional)
1 tablespoon thinly shredded fresh ginger root
3 - 4 spring onions, thinly shredded
4 - 6 ounces (115 - 175 grams) bean sprouts
1 small green pepper, cored and seeded, thinly shredded
1/2 teaspoon caster (superfine) sugar
1 tablespoon light soy sauce
1/2 tablespoon Chinese rice wine
2 tablespoons stock
a few drops sesame oil
Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour/cornstarch paste.  Blanch them in warm oil, stir to separate, then remove and drain them.

Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and the sugar, blend well, then add the chicken with the soy sauce and rice wine, stir-fry for another minute, and add the stock; finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.

*How to season vegetable oil Pour about 1 pint (600 ml) vegetable oil into a pre-heated wok or saucepan over a high heat, add 2 - 3 small pieces of ginger root.
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In a few minutes, the ginger pieces should rise to the surface. Now watch the color of the ginger; when it turns from pale yellow to dark brown, turn off the heat and let the oil cool down a little before removing the ginger pieces. Then store the seasoned oil in a container

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