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<%@LANGUAGE="JAVASCRIPT" CODEPAGE="1252"%> :: Blue Nostromo - Poultry recipes ::

Poultry recipes

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Chicken Caccatore

Ingredients:

2 tbs olive oil 2 cloves garlic, crushed , 1 large brown onion (200g), sliced 2x400g cans of tomatoes, 1 medium red capsicum(200g), sliced 1/2cup(125ml) dry white whine, 1/2cup(125ml) chicken stock 1 spring fresh rosemary
1/4 cup(60ml) tomato paste 1/2 cup(80g) olives, seeded, 1 bay leaf , 12 chicken tight cutlets(1.9kg)

Preparation:

1 Heat oil in large frying pan; cook chicken, in batches, until browned all over, drain on absorbent paper. Cook onion, garlic and capsicum in the same pan, stirring, until onion is soft.

2 Stir in undrained crushed tomatoes, stock, wine, paste, rosemary and bay leaf. Add chicken; simmer, covered, about 30 minutes or until chicken is cooked through. Add olives; simmer, uncovered, until sauce thickens; discard rosemary and bay leaf. On the table in 50 minutes.

roman chicken

Ingredients:

4 tbsp olive oil 6 chicken pieces, 4 large mixed red, green and yellow pepper 1 large red onion, sliced, 2 garlic cloves, crushed with 1 tsp salt 125g pitted green olives, 300 ml/1/2 pint hot chicken stock 2 sprigs fresh marjoram, salt and pepper tomato sauce (see below)

Tomato sauce: 1 small onion, chopped 2 tbsp olive oil , 1 garlic clove, chopped 425g can of chopped tomatoes
2 tbsp chopped fresh parsley 1 tsp dried oregano, 2 bay leaves 2 tbsp tomato puree, 1 tsp sugar

Preparation:

1 Heat half of oil in a flameproof casserole and brown the chicken pieces on all sides. Remove the chicken pieces and set aside.Remove the seeds and the cores from the pepper and cut them into strips.

2 To make tomato sauce , fry the onion gently in the oil until translucent. Add the garlic and fry for 1 minute further. Stir in the remaining ingredients and bring to the boil. Simmer uncovered for 15-20 minutes until reduced by half. Discard the bay leaves and keep the sauce warm.

3 Add the remaining oil to the casserole. Fry the onion gently for 5-7 minutes until just softened, then add garlic and fry for another minute. Stir in the peppers, olives and tomato sauce and bring to boil.

4 Return the chicken to the casserole with the stock and marjoram. Cover casserole and simmer for about 45 minutes until the chicken is tender. Season to taste with salt and pepper and serve with crusty bread. Serves 4

fricassee of chicken in lime sauce

Ingredients:

2 tbsp oil 1 large chicken, cut into small portions, 60g/2 oz flour, seasoned 500g/1 lb baby onions or shallots, sliced
1 each green and red pepper, sliced thinly 150ml/ 1/4 pint chicken stock, juice and rind of 2 limes or lemons 2 chilies, chopped
2 tbsp oyster sauce 1 tsp Worcestershire sauce, salt and pepper

Preparation:

1 Heat the oil in a large frying pan. Coat the chicken pieces in the seasoned flour and cook for about 4 minutes until browned all over. Transfer the chicken to a large deep casserole and sprinkle with the sliced shallots.

2 Slowly fry the peppers in the juices in the frying pan. Add the chicken stock, lime juice and rind and cook for further 5 minutes. Add the chilies, oyster sauce and Worcestershire sauce. Season to taste. Pour the peppers and juices over the chicken and onions.

3 Cover the casserole with a lid or cooking foil. Cook in the center of the preheated oven, 190 °C/375oF for 11/2 hours until chicken is very tender, then serve.

mexican chicken

Ingredients:

2 tbsp oil 8 chicken drumsticks, 1 medium onion, finely chopped 1 tsp chili powder, 1 tsp ground coriander 425g can of chopped tomatoes, 2 tbsp tomato puree 125g frozen sweet corn, salt and paper

Preparation:

1 Heat the oil in a large frying pan, add the chicken drumsticks and cook over a medium heat until lightly browned. Remove from the pan and set aside.

2 Add the onion to the pan and cook for 3-4 minutes until soft, then stir in the chili powder and coriander and cook for few seconds. Add the chopped tomatoes with their juice and the tomato puree.

3 Return the chicken to the pan and simmer gently for 20 minutes until the chicken is tender and thoroughly cooked. Add the sweet corn and cook a further 3-4 minutes. Season to taste.

4 Serve with rise and mixed pepper salad. Serves 4

chicken and chili bean pot

Ingredients:

2 tbsp plain flour 1 tsp chili powder , 8 chicken tights or 4 chicken legs 3 tbsp olive or vegetable oil, 2 garlic cloves, crushed 1 large onion, chopped, 1 green or red pepper, chopped 300 ml chicken stock, 2 medium tomatoes 425g of red kidney beans, rinsed and drained, 2 tbsp tomato puree salt and pepper

Preparation:

1 Mix together the flour, chili powder, and salt and pepper in a shallow dish. Rinse chicken, but do not dry. Dip the chicken into the seasoned flour, coating it on all sides.

2 Heat the oil in a large, deep frying pan or sauce pan and add the chicken. Cook over a high heat for 3-4 minutes, turning the pieces to brown them all over. Remove with a perforated spoon and drain on absorbent paper towels.

3 Add the garlic , onion and pepper to the pan and fry for 2-3 minutes until softened. Add the stock, tomatoes, kidney beans and tomato puree, stirring well. Bring to the boil.Serves 4.

Coq au Vin Blanc

Ingredients:

2 chicken leg quarters 4 thick lean bacon slices, derinded , 2 tbsp oil 8 button onions or 1 large onion, sliced, 1 garlic clove, crushed 150ml/1/4 dry white wine, 300ml/ 1/2 pint chicken stock 1 bay leaf, large pinch of dried oregano 1 tbsp corn flour
60g/2 oz/ 3/4 cup tiny button mushrooms, trimmed salt and pepper, chopped fresh parsley, to garnish boil rice or creamed potatoes, to serve

Preparation:

1 Cut each chicken leg into two pieces and season well with salt and pepper. Cut bacon into 1 cm/1/2 inch strips.

2 Heat the oil in a sauce pan. Fry the chicken until golden brown and remove from the pan. Add the bacon, onions and garlic, and fry until browned. Drain the fat from the pan. Add the wine, stock, bay leaf, oregano and salt and pepper to the sauce pan. Return the chicken to the pan and bring to boil.

3 Cover the sauce pan tightly and simmer very gently for about 40-50 minutes, or until the chicken is tender and cooked through and juices run clear when pierced with a skewer.

4 Blend the corn flour with a little cold water and add to the saucepan with the mushrooms. Bring back to the boil and simmer for further 5 minutes.

5 Adjust the seasoning and discard the bay leaf. Serve sprinkled liberally with chopped parsley, and with boiled rice or creamed potatoes. Serves 4

jambalaya

Ingredients:

60g butter, 2 onions (chopped), 2 garlic cloves (crushed), 5 celery sticks (chopped), 1 red pepper (chopped), 1 green pepper (chopped), 1 tsp Cajun Spice Mixture, 250g long-grain rice, 425g can of tomatoes (drained, chopped), 500g cooked assorted meets, 250 ml vegetable stock or wine, 1 tsp salt, parsley sprigs to garnish

Preparation:

1 Melt the butter in a large heavy-based pan. Add the onions, garlic, celery, peppers and spice mixture and mix well.

2 Add the rice and stir well to coat the grains in the butter mixture. Add the tomatoes, meats, stock or wine and salt. Bring to boil, stirring well.

3 Reduce the heat, cover and simmer for about 15 minutes or until the rice is cooked and bluffly and has absorbed all the liquid. If the mixture seems to be too dry then add a little boiling water, tablespoon by tablespoon, towards the end of the cooking time.

4 Serve jambalaya on warm plates, garnished with parsley.

Cajun Spice Mix : 1 tbsp sweet paprika, 1 tsp dried onion granules, 1 tsp dried garlic granules, 1 tsp dried thyme
1 tsp cayenne, 1/2 tsp cracked black pepper, 1/2 tsp dried oregano

Mediterranean style sunday roast

Ingredients:

1,5 ks chicken, sprigs of fresh rosemary, 175g fetta cheese (coarsely grated), 2 tbsp sun dried tomato paste, 60g butter(softened), 1 garlic bulb, 1 ks/ 2 lb new potatoes (halved if large), 1 each - red, green yellow pepper (cut), 3 courgettes (sliced thinly), 2 tbsp olive oil, 2 tbsp plain flour, salt and pepper, 600 ml chicken stock

Preparation:

1 Rinse the chicken inside and out with cold water and drain well. Carefully cut between the skin and the top of the breast meat using a small pointed knife. Slide the finger into the slid and carefully enlarge it to form a pocket. Continue until the skin is completely lifted away from both breasts and the top of the legs.

2 Chop the leaves from 3 rosemary stems. Mix with the feta cheese, sun-dried tomato paste, butter and pepper then spoon under the skin. Put the chicken into a large roasting tin, cover with foil and cook in a preheated oven, 190 C/ 375 F / Gas Mark 5, for 20 minutes pre 500 g / 1 lb plus 20 minutes.

3 Break the garlic bulb into cloves but do not peel. Add the vegetables to the chicken after 40 minutes.

4 Drizzle with oil, tuck in a few stems of rosemary and season well. Cook for the remaining time, removing the foil for the last 40 minutes to brown the chicken.

5 Transfer the chicken to a serving platter. Place some of the vegetables around the chicken and transfer remainder to a warmed serving dish. Pour the fat out of the roasting tin and stir the flour into the remaining pan juices. Cook for 2 minutes, then gradually stir in stock. Bring to the boil, stirring until thickened and smooth. Strain into a sauce boat and garnish the chicken with rosemary.

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