chicken recipes – My Whisk and I

Chicken Lollipops

May 25, 2024May 20, 2024by Karen ClaassenLeave a Comment

9 chicken drumsticks
700g potato, about 5 potatoes
45ml chives, chopped
10ml salt
15ml chicken spice
80g mozzarella cheese, grated
3 eggs
250ml breadcrumbs
sunflower oil for frying

Place the chicken in a large saucepan, cover with stock and cook until the meat falls off the bones. Separate the meat and bones but keep the bones. Set aside.
Cook the potato in salted water until soft and mash until smooth.
Add the chicken meat and potato to a mixing bowl and then add the chives, salt, chicken spice and mozzarella and mix until well blended.
Divide the mixture into 9 equal portions.
Scoop most of one portion (it is quite a big handful!) into your hand, place the end of the chicken bone into the centre with about two thirds of it sticking out, scoop up the rest of the portion of meat and potato and squeeze it together and around the bone with both hands until it sticks.
Place this shaped lollipop on a baking tray and proceed to shape the rest.
Now whisk the eggs together in a shallow bowl and place the breadcrumbs in another.
Dip each of the lollipops in the eggs and then cover with breadcrumbs. Set aside.
Warm the oil in a saucepan and fry the chicken lollipops until golden and crispy on the outside.

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Tandoori Chicken

March 19, 2024March 18, 2024by Karen ClaassenLeave a Comment

Marinade:
250ml greek yoghurt
3 cloves of garlic, minced
15ml ground ginger
15ml smoked paprika
15ml garam masala
5ml ground coriander
5ml ground cumin
5ml salt
15ml lemon juice

6 chicken breasts

Add all the ingredients for the marinade to a large mixing bowl and mix together.
Add the chicken pieces and cover them in the marinade.
Cover the bowl with plastic wrap and refrigerate for 1 hour or overnight.
Preheat your oven to 240℃ and line a baking sheet with aluminium foil.
Place a metal wire rack on the tray and arrange the chicken pieces on it.
Cook in the oven for 25 minutes until blistered.
Remove the chicken from the oven and serve with a fresh side or salad.

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Mushroom Chicken

February 13, 2024by Karen ClaassenLeave a Comment

4-6 chicken breasts
60ml flour
45ml + 30ml vegetable oil
30ml butter
300g mixed mushrooms
5ml thyme leaves
2 cloves of garlic, minced
15ml wholegrain mustard
15ml sour cream
125ml dry white wine
125ml chicken stock
30ml lemon juice

Place the chicken breasts between two sheets of plastic wrap and beat them so that they are an even thickness.
Pat the meat dry, season with salt and pepper and dredge them through the flour.
Add 45ml vegetable oil to a pan set over medium-high heat, add the chicken and cook until golden on both sides. Remove from the pan and set aside.
Add 30ml vegetable oil and the butter to the same pan and wait for it to heat up.
Add the mushroom and thyme leaves and fry for about 4 minutes – the mushroom should be caramelised and golden on the edges.
Turn the heat down, add the garlic and stir-fry for one minute.
Add the mustard, sour cream, white wine and chicken stock and stir to mix.
Place the chicken back in the pan, cover with a lid and simmer over a low heat for 10 minutes.
Remove the lid, drizzle the lemon juice over and serve immediately.

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Creamy Parmesan Chicken

January 9, 2024January 8, 2024by Karen ClaassenLeave a Comment

80ml flour
8 chicken breasts, skin and bone removed
vegetable oil
62ml butter
25ml flour
125ml white wine
62ml milk
62ml chicken stock
125ml finely grated parmesan cheese
30ml chopped parsley

Place the chicken on a work surface and dust both sides with the flour and some salt.
Place a saucepan over medium-high heat, add some vegetable oil and brown the breasts to golden brown. Work in batches and keep the browned breasts on the side.
Add the butter and wait for it to melt.
Sprinkle the flour over the butter and stir while cooking for 2-3 minutes.
Add the white wine, milk and chicken stock and stir the mixture until smooth and thickened.
Place the chicken breasts in the sauce, cover with a lid and reduce the heat to a low simmer.
Cook for 20 minutes, turning once or twice.
Remove the lid and sprinkle the parmesan over.
Stir the sauce for another 4 minutes before taking it from the heat.
Sprinkle over the parsley and serve.

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Parmesan Chicken

November 24, 2023October 15, 2023by Karen ClaassenLeave a Comment

45ml vegetable oil
1 onion, finely chopped
5 cloves of garlic, minced
1 x 400g tin of diced tomatoes
250ml panko breadcrumbs
2,5ml salt
250ml + 250ml finely grated parmesan cheese
190ml flour
2 eggs
6 chicken breasts
250ml vegetable oil
250ml grated mozzarella cheese

Turn your oven on to grill and line a baking sheet with baking paper.
Place a small saucepan over medium heat and pour in the 45ml oil.
Add the onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the diced tomato, reduce the heat to medium-low and cook until thickened, about 30 minutes. Stir every now and then.
Season with salt and pepper and set aside to cool slightly.
Add the breadcrumbs, salt and 250ml parmesan to a shallow bowl.
Add the flower to another bowl.
Add the eggs and 15ml water to a third bowl and whisk together.
Place one chicken breast between two layers of plastic wrap and gently thin it out by pounding it with a meat mallet or rolling pin. The chicken should be no thicker than 1cm.
Season with salt and dip it into the flour. Shake off the excess and dip it into the egg and then into the breadcrumb mixture.
Keep the breaded chicken on a baking sheet until all of the chicken is done.
How place a pan on medium-high heat, add the 250ml oil and wait for it to heat up.
Fry the chicken in batches for about 1 minute before flipping it over for another minute or until it is golden brown.
Arrange the fried chicken on the prepared baking sheet and spoon the cooled tomato sauce over.
Mix the mozzarella and remaining 250ml parmesan and sprinkle over the chicken.
Grill the chicken for about 2 minutes – it is important to watch the chicken as it can easily burn but you want the cheese melted and browned.
Serve the parmesan chicken with any of the remaining tomato sauce.

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Simple Chicken on Rice

October 16, 2023September 14, 2023by Karen ClaassenLeave a Comment

1 onion, finely chopped
4 cloves of garlic, minced
60ml vegetable oil
5ml salt
375ml chicken stock, warmed
310ml boiling water
45ml butter, cubed
375ml long grain white rice

60ml vegetable oil
20ml brown sugar
30ml chicken spice
10ml onion seeds
10ml dried French tarragon
about 12 mixed chicken portions, skin on

Preheat your oven to 180℃ and spray a 28cm x 35cm ovenproof dish with cooking spray.
Add the onion, garlic, vegetable oil, salt, chicken stock, water and butter to the baking dish and stir through until the butter has melted.
Add the rice and mix through.
Pour the oil into a large mixing bowl.
Add the brown sugar, chicken spice, onion seeds and tarragon and stir to mix.
Add the chicken to the bowl and mix through with your hands until each piece of chicken is covered in the mixture.
Now arrange the chicken on top of the rice and cover the baking dish with aluminium foil.
Bake in the oven for 40 minutes.
Remove the foil and bake for another 40minutes.
Serve warm with a crisp salad on the side.

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Chicken Spiedini

September 2, 2023August 17, 2023by Karen ClaassenLeave a Comment

30ml olive oil
30ml rosemary
15ml thyme
1 lemon, zest finely grated
5ml salt
1 kg chicken breast, skin and bone removed
190ml panko breadcrumbs
80ml parmesan cheese, finely grated

Warm dressing:
125ml olive oil
60ml butter
3 cloves of garlic, minced
60ml lemon juice
30ml parsley, chopped
2,5ml salt

wooden skewers

Pour the olive oil into a large bowl and add the rosemary, thyme, lemon zest and salt and stir through.
Cut the chicken breasts into large chunks (about 4 pieces of chicken should go on to one skewer).
Add the chicken pieces to the bowl and mix through with your hands so that all the chicken get coated.
Sprinkle the breadcrumbs and parmesan over and mix again.
Skewer about 4 pieces of chicken on to a skewer.
Place a heavy-bottom pan on medium-high heat and wait for it to warm up.
Grill 4 – 5 skewers at a time for 4 minutes, flip them over and cook for another 4 minutes.
Keep the cooked chicken warm.

For the warm dressing:
Add the olive oil, butter, garlic, lemon juice, parsley and salt to a small saucepan.
Place on the heat and simmer the sauce, stirring every now and then for 3-4 minutes.
Remove from the heat.
Place the chicken on a serving platter and drizzle over the warm sauce to serve.

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Hasselback Chicken

August 10, 2023July 31, 2023by Karen ClaassenLeave a Comment

4 chicken breasts, boneless and skinless
200g ementhal cheese, sliced into 20 slices
250g smoked bacon, cut into 20 strips
12 bay leaves
125ml cream
1 egg

Preheat your oven to 190℃.
Place the chicken on a chopping board and season with salt.
Cut 5 slits at a slight angle into each chicken breast, making sure not to cut all the way through.
Place a slice of cheese into each slit.
Now insert a pice of bacon into each slit.
Randomly insert 3 bay leaves per breast.
Place the stuffed chicken in a casserole dish and grind over some black pepper.
Add the cream and the egg to a jug and whisk together.
Pour the mixture over the chicken and bake for 35 minutes.
Serve warm.

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Soy Chicken with Pickled Cucumber

May 25, 2023May 18, 2023by Karen ClaassenLeave a Comment

1 red onion, thinly sliced
1 English cucumber, thinly sliced
60ml apple cider vinegar
5ml salt
5ml sugar

60ml soy sauce
30ml honey
4 chicken breasts, skin and bone removed
30ml vegetable oil
2 cloves of garlic, minced
2,5ml ground coriander

For the pickle:
Add the sliced onion and cucumber to a bowl and pour the vinegar over.
Sprinkle over the salt, sugar and a few grindings of black pepper.
Mix through, cover with plastic wrap and set aside.

For the chicken:
Add the soy and honey to a shallow bowl and stir to combine.
Add the chicken to the sauce and stir to coat.
Place a large pan over medium-high heat and add the vegetable oil.
Add the garlic and coriander and stir-fry for 30 seconds.
Take the breasts from the marinade and cook for 3 minutes per side. It is important to regulate the heat as the chicken can burn easily at this stage.
Add the reserved marinade and 60ml water to the pan.
Bring to a simmer and then reduce the heat to medium-low.
Cover with a lid and cook the breasts for 15 minutes, turning half-way through the cooking time.
Remove the lid and turn the heat up to medium-high.
Cook the chicken for another 5 minutes, until the liquid is reduced and the chicken is shiny and glazed.
Serve with steamed rice, pickled cucumber and the sauce.

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Saucy Chicken

April 3, 2023April 1, 2023by Karen ClaassenLeave a Comment

200g bacon, diced
4 chicken breasts, skin removed
125ml flour
60ml panko breadcrumbs
5ml salt
60ml vegetable oil
60ml butter, cubed
60ml flour
625ml chicken stock
80ml milk
10ml Worcestershire sauce
5ml onion powder
5ml dried tarragon
2,5ml salt

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.