whatsfordinner – Page 2 – My Whisk and I

Pan-Fried Tarragon Chicken

September 28, 2021September 27, 2021by Karen ClaassenLeave a Comment

This is one of those easy mid-week meals that takes no time at all to prepare and leaves one surprised at the amount of punchy flavour and goodness on a plate! The sauce is enough for 6 – 8 chicken breasts but equally for 4.

6 – 8 chicken breasts, skin removed
5ml garlic powder
15ml dried tarragon
60ml + 30ml butter
15ml lemon juice
250ml sour cream

Dry the chicken breasts and place them on a chopping board.
Drizzle with the smallest amount of vegetable oil and season with salt and pepper. Set aside.
Mix the garlic powder and tarragon and sprinkle evenly over the breasts. Rub the mixture over the chicken with your fingers.
Put a heavy-base pan (skillet) onto medium-high heat and allow it to warm up.
Add 2 chicken breasts to the hot pan and cook for about 6 minutes without moving them around.
Flip the breasts and add 15ml of the butter to the pan. Cook the chicken for another 6 minutes.
Remove the cooked breasts from the pan, set aside and keep covered while you cook the rest.
Turn the heat down to low and add the 30ml butter, lemon juice and sour cream to the pan and simmer for one minute.
Place the cooked chicken back into the pan, cover with a lid and cook for another 6 minutes to warm it through.
Serve with a crisp green salad.

Uncategorized

Portuguese Roasted Chicken

September 16, 2021September 16, 2021by Karen ClaassenLeave a Comment

2kg chicken, portioned
1 fresh chilli
2 cloves of garlic, minced
5ml chilli flakes
15ml smoked paprika
10ml dried oreganum
2,5ml dried thyme or 5ml fresh thyme leaves
60ml lemon juice
30ml vegetable oil
30ml brown sugar
2 red onions
500g potatoes
a handful of parsley, roughly chopped

Preheat your oven to 200℃.
Place the chicken pieces in a roasting tray, season with salt and pepper and set aside.
Chop the chilli finely and add it to a small bowl with the garlic, chilli flakes, smoked paprika, oregano, thyme, lemon juice, vegetable oil and sugar. Stir to combine.
Drizzle the spice mixture over the chicken pieces. Turn the pieces and smear the spices over the chicken with your hands.
Peel the onions and cut into wedges.
Cut the potato into quarters.
Add the onion and potato to the roasting dish and mix through with your hands.
Place in the oven and roast for 50minutes.
Take the chicken from the oven, sprinkle with the parsley and serve with a crisp salad.

Uncategorized

Apple and Marmelade Sausages

September 14, 2021September 14, 2021by Karen ClaassenLeave a Comment

These pork sausages in an apple and marmelade gravy makes the ideal weeknight dinner: quick, easy and delicious!

16 pork sausages
3 red onions
3 apples
1 head of garlic
15ml wholegrain mustard
125ml marmelade
200ml apple juice
20ml cornstarch
200ml chicken stock
a handful of sage leaves

Preheat your oven to 180℃.
Pour some vegetable oil into a shallow casserole dish, add the sausages and brown them over a medium heat. Remove the sausages and set aside.
Peel the onions and apples, cut into quarters and remove the cove from the apple. How half each quarter onion and apple.
Keep about 8 apple pieces aside.
Half the head of garlic horizontally and place it cut-side down in the casserole.
Add the onion, apple and mustard and fry for about 4 minutes. Remove and set aside with the sausages.
Add the marmelade and apple juice to the casserole and stir until the marmelade has melted.
Add the cornstarch to a small bowl and add a small amount of the chicken stock to it, while stirring to dissolve.
Pour the cornstarch mixture and the rest of the chicken stock into the casserole and add the rest of the ingredients, except the extra apple pieces, that you have kept aside.
Cover with a lid and place in the oven for 20 minutes.
Remove the lid, stir the dish and cook for another 15 minutes.
Take the casserole from the oven and add the rest of the apple pieces and sage leaves. Stir through.
Serve the marmelade and apple sausages on a creamy mashed potato or steamed couscous.