Home Forums Recipe Swap Italian Chicken

This topic contains 16 replies, has 6 voices, and was last updated by  Anonymous 2 years, 3 months ago.

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  • #135980

    Anonymous
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    Not an Italian Chick, but from the Priory at Pen Lan56.

    3kg Chichen, jointed,  tomato (tinned), olive oil, garlic, onion, black olives, thyme, rosemary, white wine, bayleaf, peppers, touch of pimento, casseroled for 2hrs, with penne, I’m ‘stuffed’ :-)

    Lots for the freezer :good:

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    #135990

    koat
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    Bill, do you joint the chicken? only asking as I quite often joint a chicken for curries etc but not very well; all fine splitting down the back to butterfly, leg joints etc but dividing the breast/wing into pieces is always a problem leaving sharp edges..

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    #135998

    Anonymous
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    Have pair of shears for the job k, makes a neat job, no small bits of bone :-)

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    #136004

    Anonymous
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    Totally agree Bill, good pair of poultry shears and a sharp knife make it a lot easier. If you want you can leave the wings attached to the breasts and trim the wings down for a French trim but a bit of a waste of wing meat I think. Looks very professional though :)

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    #136040

    Anonymous
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    Yes always cut mine with scissors that I keep for the job, much easier. :yes:

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    #136063

    koat
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    thanks all, i’ll have a look on amazon  :-)

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    #136089

    Anonymous
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    Got ours in ‘Espace Emeraude’ koat :-)

    If you have one around?

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    #136163

    koat
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    Haven’t spotted one around here Bill but will keep an eye out  :yes:

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    #136251

    Anonymous
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    :-), anymore chick recipes? :yes:

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    #136258

    koat
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    Going to try this as soon as we start cooking outside  :-)

    Chicken Shawarma (Middle Eastern)

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    #136271

    Anonymous
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    Thanks k, Mrs B is printing out the key bits, looks good, just need the weather :good:

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    #136295

    Andrea Turner
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    Thanks Bill will certainly give that a try.

    Here is another chicken recipe – thought I wouldn’t like it as do not like mint but loved it as did our guests.

    Green Spatchcocked Chicken

    I whole chicken spatchcocked
    lrge bunch corriander, fresh mint and basil – leaves only
    6 cloves of garlic – roughly chopped
    5cm fresh ginger – peeled and rougly chopped
    4 green chillies – roughly chopped
    200g greek style yoghurt
    5 limes
    2 tbs soy sauce
    2 tbs fish sauce
    1 tbs toasted sesame oil
    1 tbs honey
    I hispi cabbage – we used chinese cabbage as couldn’t find this and it worked
    1 red onion – finely sliced
    sea salt & pepper

    Preheat oven to its highest setting
    Blend 2/3rds of the corriander, mint and basil in a blender. Add 5 of the garlic cloves, all of the ginger, 3 of the chillies and blend to a fine paste. Add the yoghurt and blend again. Add the zest and juice of 3 of the limes and blend until smooth. Set this marinade aside.
    season the spatchcocked chicken on both sides. Lay on a roasting tray, skin side up Rub the marinade all over. Marinate covered in the fridge for at least 1 hour.
    Roast the chicken in the oven for 40 to 45 minsuntil cooked through.
    Meanwhile grind the remaining corriander, mint and basil to a paste using a pestle and mortar. Season with a large pinch of salt. Add the remaining chilli and garlic and grind again to a smooth paste then stir in the soy and fish sauces, sesame oil and honey until well combined. Add the zest and juice of remaining limes and blend well together.
    Mix the cabbage and onion in a bowl, drizzle over the dressing and toss to coat. Tip onto a serving plate and arrange the carved chicken on top. I also served with baby new potatoes

    delish !!!

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    #136315

    Anonymous
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    That sounds very interestingly different Andrea, thanks :-)

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    #136327

    Andrea Turner
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    It is different but as I love cooking and trying new recioes gave it a go and will deffinately be cooking this again very soon. There is a lot of prep but well worth it.

    I also do Normandy Chicken

    Chicken pieces – 1 per person
    shallots
    tin of tomatoes
    2 bay leaves + 10/12 black peppercorns + same corriander seeds and 5 cloves
    1/2 cloves of garlic – crushed
    mushrooms
    Cider – as much as you like !!!
    cream

    This is easy to do in a slow cooker but add cream later.

    Put chicken pieces in a bag of seasoned flour and toss then brown in a pan – with olive oil/ veg oil etc depends what you prefer to cook with. Take out of pan and set aside. Add a little more oilto the pan then add the bay leaves, corriander seeds, peppercorns and cloves and let thn cook till the seeds pop then add the shallots and leave to soften then add the garlic then the tomatoes and mushrooms. Add a little flour to thicken and pour in the cidre and boil off the alcohol, return the chicken to the pan and add the cream then simmer covered on top of the cooker or in the oven for around 1 1/2hrs – until chicken is tender.
    Slow cooker – brown chicken in a pan and then put into slow cooker add all other ingredients to the pan stirring in a little flour to thicken then add the cidre and boil off the alcohol, switch off and add the cream and pour into slow cooker and leave to cook. Can pour sauce into a pan if it needs thickening.
    I serve with basmati rice but can be served with mashed potatoes.

    Enjoy

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    #136443

    Blue velvet
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    Koat , that receipe/s sounds wonderful!  :rose:

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    #137844

    koat
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    Lovely weekend forecast so going to marinate overnight, apart from the lemon juice as a friend said lemon breaks down fibres so best added after  :unsure:

    and bbq tomorrow  :yahoo:

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    #138159

    Anonymous
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    Good thinking k, looks good here for a barby too :-)

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