Place a heavy-bottom saucepan on medium heat. Add the bacon and cook until crispy and browned. Remove from the pan. Place the chicken breasts on a flat surface and halve them horizontally so that you have 8 thin chicken portions. Mix the flour, breadcrumbs and salt together in a shallow dish. Coat the chicken generously with the flour mixture. Pour the vegetable oil into the saucepan and allow it to warm up. Fry the breasts for 3minutes per side, remove from the saucepan and set aside. Remove the oil from the saucepan and wipe it clean with paper towel. Now add the butter and allow to melt over medium-high heat. Sprinkle in the flour and stir around until it forms a paste. Cook for one minute while stirring. Gradually pour in the chicken stock and milk and whisk continuously. Now add the Worcestershire sauce, onion powder and tarragon. Reduce the heat to a simmer and add the chicken back into the sauce. Sprinkle over the bacon and simmer for 5 – 10 minutes. Serve the chicken and the sauce on creamy mashed potatoes.
This is one of the most rewarding meals and it is put together in LESS THAN 30 MINUTES!!
6-8 chicken breasts, bone- and skinless 125ml olive oil half an onion, chopped 60ml lemon juice 30ml apple cider vinegar 2 cloves of garlic, chopped 125ml cup packed with basil leaves 60ml cup packed with mint leaves 15ml rosemary, chopped 3 anchovy fillets/15ml anchovy spread
Preheat your oven to 220℃. Place the chicken on a baking sheet and drizzle over some olive oil. Rub the oil all over the breast and season with salt and pepper. Roast the chicken for 15-20 minutes, remove from the oven and cover with aluminium foil to rest. Set aside. For the herb dressing: Add the oil, onion, lemon juice, vinegar, garlic, herbs and anchovy to the cup of a blender and blitz at high speed for one minute.
Arrange the chicken on a serving platter and spoon over the herb dressing.
Preheat your oven to 180℃. Place the chicken in a large oven dish, spacing them so that they aren’t crowded. Season with salt and pepper. Pour the mayonnaise, chutney, water and curry powder into a jug and whisk together. Pour over the chicken. Chop half the apricots and sprinkle on the chicken. Cover the oven dish with aluminium foil and place in the oven to cook for 40 minutes. Remove the foil and scatter the rest of the apricots over. Cook the chicken (without the foil) for another 15 minutes. Spoon the liquid over the chicken from time to time. I serve this dish on couscous which is great for absorbing the abundance of sauce. A tomato and basil salad is the perfect pairing for a great weekday dinner!
This chicken is terribly easy and quick to make and deliciously soft and moist. Yields 6 portions.
6 chicken breasts, skin removed 45mll butter 30ml vegetable oil 125ml chicken stock 125ml stout or any other beer 10ml dried tarragon 125ml cream
Preheat your oven to 180℃. Place an ovenproof frying pan onto medium-heat and add the butter and vegetable oil to it. Season the chicken with salt and pepper and place it in the hot pan to fry. Cook the breasts for 4 minutes before turning and cooking the other side for another 4 minutes. Remove the chicken from the frying pan and keep on the side while you make the sauce. Pour the chicken stock into the frying pan and simmer for 3 minutes before adding the stout/beer. Bring the liquids back to a simmer, scrape the bottom of the pan with a wooden spoon to loosen the caramelised bits of chicken and cook for another 5 minutes. Add the tarragon and cream and stir through. Place the chicken breasts back in the sauce and place the pan in the oven. Cook for 20 minutes. Serve the chicken on couscous and spoon over some extra sauce.
I have named this recipe “Fusion Chicken” because it brings together a few different principles in cooking chicken: almost black-chicken; almost butter chicken and almost pan-fried chicken. The combination makes for a very flavourful and juicy chicken that is one of the quickest dishes you will ever put together!
125g + 90g butter 30ml ground cumin 30ml smoked paprika 30ml dried origanum 20ml salt 6 chicken breasts, skin removed 15ml flat leaf parsley, roughly chopped fresh lemon wedges to serve – these are essential!!
Melt the 125g butter and add the cumin, paprika, origanum and salt to it. Stir/whisk together to dissolve as much of the spices as possible. Lay the chicken flat in a ceramic dish and pour the butter mixture over it. Flip the breasts to coat them evenly. Cover with a tea towel and set aside at room temperature for 20 minutes. Place a large cast iron pan on medium-high heat and add the 90g butter to the pan, to melt. Add the chicken breasts to the warm pan and cook for 7 minutes before turning to cook for another 7 minutes. Do not fiddle around with the chicken! Spoon some of the pan juices onto the chicken as it cooks. Remove the breasts from the pan and slice them. Place on a serving dish and sprinkle with the chopped parsley. Squeeze a good amount of lemon over the chicken before serving.