Mustard Chicken

Serves 4

8 pieces of chicken (thighs are more juicy and tender than breast pieces)

2 tbsp oil

400-600ml thickened cream

4 heaped tablespoons seeded mustard

salt and pepper to taste

Heat oil in a frypan and saute chicken until cooked through. Remove and keep warm.

To the frypan, add cream and mustard and bring to boil. Leave boiling until sauce thickens, stirring occasionally. Keep an eye on sauce as it will split if overcooked.

Once sauce thick, return chicken to coat. Remove from heat. Serve with vegetables or spaghetti.  

Pan-fried Chicken in Mango Chilli Sauce

Serves 15

15 Chicken thigh fillets (or breast fillets)

100g flour

100ml oil

100g butter

Sauce:

300ml mango puree

4 red chillis

40g caster sugar

1 litre cream

1/4 bunch coriander (or parsley if you dislike coriander like I do)

Salt and pepper

Prepare chicken before frying (remove excess fat). Flour lightly, heat the pan, and the oil and butter and pan-fry on the side you wish to present first.

Fry until chicken is cooked through. Remove and keep in a warm place to rest.

Sauce:

Puree fresh mangoes or use frozen pulp. Chop and de-seed the chillis (birds eye), sweet lightly in a pot, add mango and sprinkle with sugar. Add the cream and slightly reduce.

Check for sweetness, depending on ripeness of fruit. You may need to add more sugar.

Season the sauce, add coarsely chopped coriander or parsley and serve immediately on top of chicken fillets.

Poached Chicken in Cream Sauce

Serves 2

1 small brown onion

30g butter

30ml sherry

50ml cream

2 chicken thigh fillets (or breast fillets)

salt and pepper

Saute the diced onion in a small amount of butter. Add the sherry and 30ml of cream.

Add the chicken and cover with a cartouche (baking paper cut to size of frypan). Bring to the boil.

Place in the oven and poach until cooked through. Remove the chicken and keep in a warm place. Reduce the stock and add the remaining 20ml cream. Mount the sauce with the butter season and pour sauce over the chicken to serve.

Jamie Oliver's Sticky Kickin Chicken

Well, Jamie Oliver's 15 Minute Meals book has given me some inspiration into turning a couple of plain chicken thigh fillets into something magical. An easy tasty meal accompanied by a fresh, watermelon salad.

 

  • For the salad:
  • 200gthin rice noodles
  • sesame oil
  • 800gwatermelon
  • 2little gem lettuces
  • 1handful radishes
  • 1/2bunch of fresh mint
  • 1/2bunch fresh coriander
  • For the chicken:
  • 8free-range skinless, boneless chicken thighs
  • 1 tbspChinese five-spice
  • olive oil
  • 2 tbspsweet chilli sauce
  • 2 tbspsesame seeds
  • For the dressing:
  • 2 tbsplow-salt soy sauce
  • 1 tbspfish sauce
  • 1/2 - 1fresh red chilli
  • 1/2a thumb-sized piece of ginger
  • 2spring onions
  • 2limes
  • 1small clove of garlic

Instructions

Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heat • Liquidizer

START COOKING

In a bowl, fully submerge the noodles in boiling water • On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the large frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until nicely charred and cooked through • Drain the noodles and toss with 1 tablespoon of sesame oil on a big serving platter • Put ¼ of the noodles into the medium frying pan, tossing regularly until nice and crunchy.

Remove the watermelon skin, cut the flesh into erratic chunks and add to the platter • Trim the lettuces and cut into small wedges, halve the radishes, finely slice the top leafy half of the mint and most of the top leafy half of the coriander, and scatter over the platter • Put the coriander stalks into the liquidizer with the soy and fish sauces, chilli, peeled ginger, trimmed spring onions, a splash of water, 1 tablespoon of sesame oil and the lime juice • Squash in the unpeeled garlic through a garlic crusher, then whiz until smooth.

Drain away any excess fat from the chicken pan, put back on the heat, drizzle with the sweet chilli sauce and toss with the sesame seeds • Pour the dressing over the salad and toss gently with clean fingers until well coated, then break over the crispy noodles • Transfer the chicken to a board and serve with an extra sprinkling of coriander leaves.

Easy to make and tastes delicious!