Tag Archives: Chicken

Stuffed Cheddar Chicken Breast With Root Vegetables

gourmetgrocerStuffedcheddarChickenandsage

I love this dish as the flavour, of the cheese, the salty prosciutto and the juicy chicken ,just makes my taste buds dance! I also like to serve it with crab apple jelly for that extra bit of bitter sweetness, similar to cranberry with turkey. A bit of a tip here, once you have stuffed your chicken and wrapped it in the prosciutto, then roll up in cling film tightly to make a sausage shape and put in the fridge for an hour before cooking, this will help keep the chicken in a perfect shape and hold it together during roasting.  Enjoy!  ;0)

Serves 4
Ready in 1 1/2 hours

1 small celeriac, peeled and cut into 2½ cm chunks
400g swede, peeled and cut into 2½ cm chunks
2 large potatoes, scrubbed and cut into 2½ cm chunks
2 medium parsnips, scrubbed and quartered lengthways
2 large garlic cloves, thinly sliced
2 tbsp olive oil
½ tsp cumin seeds
a few sprigs of sage
4 skinless boneless chicken breast fillets, weighing about 140g
250g chedder cheese
8 slices prosciutto

Preheat the oven to 200C/gas 6 /fan 180C. Put the celeriac, swede, potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.

Meanwhile, slice open chicken and stuff the inside with the cheddar cheese laying a couple of sage leaves on each, then wrap each chicken with a slice of prosciutto to enclose.Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. I love to serve with dish with crab apple jelly!

Gourmetgrocer2StuffedChicken2

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Boozy Baked Chicken With Peppers

gourmetgrocerchickenrecipeIMG_0582Chicken-curry

This is a really simple dish to prepare: put all your ingredients in a roasting dish and pop in the oven to do the rest. All the flavours infuse together and the alcohol and mustard give the chicken a real kick! Excellent for an easy Sunday lunch or midweek meal served with steamed rice.

Serves 4

150mls dry white wine
1 tbsp English mustard
850g chicken thighs and drumsticks
l00g prosciutto, roughly chopped
l0 baby onions or shallots, peeled
225g baby vine tomatoes, halved
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
2 garlic cloves, left whole
salt and freshly ground black pepper
2 tbsp port
2 tbsp brandy
2 tbsp extra virgin olive oil
1 tbsp chopped fresh parsley

Combine the wine and mustard and set aside.

Put the chicken pieces in an ovenproof dish with theprosciutto, onions, tomatoes, peppers and garlic, sprinkle with salt and pepper and toss together. Pour over the white wine mixture, port, brandy and olive oil and toss again. Cover with foil and set aside for the flavours to infuse for 20 minutes. Preheat the oven to 170°C/325°F/gas mark 3.

Place in the oven and bake for 1 hour, basting from time to time. Remove the foil and continue to cook for another 30 minutes. Remove from the oven, garnish with parsley and serve.

Recipe adapted from Gennaro Slow Cook Italian

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Roast Lemon Chicken with White Wine Mushrooms and Olives

gourmetgrocerchickengarlicmushroomrecipeIMG_9424

As it’s now cooling down in Sydney and the nights are getting darker, it’s time for rib sticking comfort food, so tonight I thought I would serve up one of my one pot wonders, in the way of delicious succulent chicken in white wine, with the addition of olives, lemon, garlic and mushrooms.  This recipe is so easy and it only takes 10 minutes to throw everything together in a roasting tray, which gives you bags of time to sit back with a large glass of wine, as the room starts to smell of the roasting chicken.  Enjoy!

Ingredients

  • 4 Chicken Marylands cut in 2 skin on
  • 10 cloves of garlic unpeeled
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 cup dry white wine
  • 6 very large fresh thyme sprigs
  • 1 large sprig rosemary
  • 1 lemon cut into slices
  • 18 large green olives
  • 100g Swiss brown mushrooms cut in half
  • Salt and Pepper for seasoning

Preparation

Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible. Place in large roasting dish with mushrooms, olives and lemon slices, then scatter with the rosemary and thyme, pour over the white wine.  Cover with foil and bake for 2 hours at 150 degrees. After 2 hours remove foil and turn oven up to 200 and roast for a further 1/2 hour,  allowing everything to brown and crisp.

Let everyone serves themselves direct from the roasting dish. Enjoy ;0)

gourmetgrocerchickenlemonmushroomIMG_9421

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