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Posts in: 'Chicken'

Cream of chicken and vegetable soup

Posted: 11 February '10 by Ciara

This is a yummy recipe and is made almost weekly in our house.

It’s also a great way of getting our daughter Sophie to eat her veggies.

You can see a larger photo here

Serves 4-6

Ingredients

• 2-3 tbsp olive oil
• 2 chicken fillets
• 1375mls chicken stock
• 1 onion
• 3 cloves of garlic
• 1 carrot
• 1/2 parsnip
• 1lb potatoes
• salt and pepper
• 250mls double cream
• 1 tbsp chives

Method

1. Prepare chicken stock.
2. Heat oil in a pan, remove fat from chicken fillets and seal the top and bottom of chicken fillets in the pan.
3. Add a cupful of the chicken stock to chicken and simmer until chicken has cooked through (This normally takes around 10 minutes).
4. Meanwhile chop up onions, garlic, carrot, parsnip and potatoes into small pieces.
5. In a separate pot, fry onion and garlic in a tbsp of olive oil until soft.
6. Add remaining vegetables to the pot with the garlic and onion in it, season with salt and pepper, add remaining chicken stock and boil for 25 minutes.
7. Remove Chicken fillets from the pan, cut into small pieces and set aside.
8. Add the left over chicken stock to the pot with vegetables in it.
9. When the vegetables have softened remove them to a blender and blitz until they have turned into a puree.
10. Add this back to the pot along with the double cream, chicken pieces, and chives.
11. Reduce the heat and allow the soup to heat through (around 30 minutes or so).
12. Serve with brown bread.

Enjoy!

Tags: recipe

Categories: Chicken > Featured Post > Recipes > Starter Course

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Parmesan Chicken Goujons & Honey mustard dip

Posted: 13 January '10 by Ciara

Firstly, i would like to apologise for being a bit lazy about adding new recipes. I have been extremely busy since the end of November between shopping in New York and the lead up to Christmas. But i’m sure i’ll be forgiven when i share some of the new recipes that i have picked up recently.

I also have to write a few reviews on restaurants that i visited while in New York and also in Dublin during the lead up to Christmas.

The chicken goujons are a definite favourite in our house. These are one of my daughter Sophies favourite foods. They are really handy and can be made in advance. I made them recently with chips and mushy peas but they also go well with mashed potatoes and broccoli and parma ham.

see more photos here

Ingredients

Parmesan Chicken goujons

• 600g chicken breasts
• 50g flour
• salt and pepper
• 2 eggs beaten
• 100g breadcrumbs
• 50g parmesan cheese
• 3 tbsp oil (i used goose fat recently and it was yummy)

Honey mustard dip

• 250ml creme fraiche
• 1 tbsp grainy mustard
• 1/2 tsp honey
• 1 tsp dijon mustard

Method

Method – Parmesan Chicken goujons

1. Preheat oven to 180 degrees
2. Cut the chicken fillets into finger sizes
3. Place the flour and salt and pepper into a bag
4. Place the eggs into a bowl and beat with a fork
5. Place the breadcrumbs and parmesan into another bag
6. Toss the goujons into the seasoned flour, then remove and shake off excess flour
7. Dip into beaten egg
8. Toss into breadcrumb and parmesan mix and lay themk unto a plate
9. Cook in the oven for 20 minutes turning once and serve with honey mustard dip

Method – Honey mustard dip

1. Mix all of the ingredients altogether and serve. Note, depending on your taste you may want to add more honey or more mustard.

Enjoy!

Tags: chicken, recipe, recipes

Categories: Chicken > Featured Post > Recipes > Starter Course

4 Comments

Chicken patties with (or without) gorgonzola and rosemary

Posted: 11 October '09 by Kelly

Niall and I found a recipe for chicken patties and decided to alter it slightly to suit our taste – the result was a delicious lunch-time snack. The recipe mentioned that the blue cheese was optional. I would say it was a must!

I ate mine with a side salad and lemon wedges, while Niall had his in a burger with lettuce, sliced tomato, and mayo – you can decide how to eat yours..

You can see more photos hereImage 1Image 2Image 3Image 4Image 5Image 6

Serves 3-4 people, with two patties each

Ingredients:

• 5-6 chicken breasts, roughly chopped
• 2-3 sprigs of rosemary, finely chopped
• 100g slice of smoked pancetta or fatty bacon, finely diced
• 1 medium-sized onion, finely chopped
• 2 cloves of garlic, finely chopped
• 75g Gorgonzola, chopped
• A good pinch of black pepper to taste
• Olive oil for frying

You’ll also need: a food processor for mincing the chicken, and a tray with greaseproof paper

Method:

1. Place the chicken in a food processor and blitz to mince the chicken
2. Add some olive oil to the frying pan, place over a low heat, and sweat the onion and garlic
3. When the onion has become translucent, add the pancetta, black pepper, and rosemary, cooking the pancetta until it has coloured
4. Remove the mixture from the heat and allow to cool
5. In a bowl, mix the chicken and the mixture thoroughly
6. Take a heaped tablespoon of the mixture and lightly press together to form a ball – then make a depression in the ball with your fingers
7. Place some of the chopped blue cheese in the hollow
8. Take another tablespoon of the mixture and place on top
9. Take care the seal the edges of the mixture so no cheese can escape – then lightly slap the top and bottom of the patty until you have a burger-shape
10. Place the patty on a tray with greaseproof paper and repeat the process until all of the mixture has been used – and place the tray in the fridge for 30 minutes
11. Pre-heat the oven to 150 degrees
12. Add some olive oil to the frying pan and place over a medium heat – add the patties, two at a time, cooking them until the top and bottom have browned nicely – and place the browned patties onto a separate plate
13. When all of the patties have been fried, place them in the oven for 10 minutes or so to finish cooking

Enjoy

Tags: blue cheese, burgers, chicken

Categories: Chicken > Featured Post > Main Course > Recipes

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Creamy Tomato Pasta

Posted: 06 October '09 by Ciara

As a big fan of pasta this is one of my favourite dishes to eat.  It is really easy, quick to make and of course yummy! It can be made with chicken or fish but as i am not a big fan of fish i stick to the chicken every time.  I also prefer it creamier in flavour than “tomatoey”  but if you prefer the latter you can add 2 tins of chopped tomatoes instead of one or of course use less cream! You can also use shop bought herbs which work well with this recipe- I prefer the fresh herbs myself!

Serves 4

Ingredients:

• 6 chicken fillets cut into pieces
• 1 tablespoon of butter
• salt and pepper
• 1 tin of chopped tomatoes
• 500mls fresh cream / whipping cream
• 1/2 teaspoon fresh rosemary
• 3 teaspoons of sugar
• 1 teaspoon of ground chilli powder
• 1 teaspoon of chilli flakes
• 1 teaspoon of chopped parsley
• Parmesan
• fresh or dried pasta

Method:

Heat the butter in a saucepan until melted.  Add chicken pieces and cook for  5 minutes or until cooked through.  Add tin of tomatoes, sugar, salt, pepper and rosemary and cook for a further 5 minutes.  Then add cream, chilli, chilli flakes and parsley, bring to the boil and allow to simmer for around 20 minutes.

10 minutes before this is cooked, cook the fresh pasta.  Add sauce and serve with loads of parmesan and garlic bread! Enjoy

NOTE: I didn’t give an exact amount for the pasta as it depends on how much you like yourself! In our house 1 packet is enough for myself, the hubs and our 2 year old -we are quite greedy when it comes to pasta portions!

Photographs to follow

Tags: pasta, recipe, Tomato

Categories: Chicken > Pasta > Recipes > Uncategorized

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