Impressive Chicken

Sometimes the universe points you in a certain direction and it’s best to go that way.  Like today, I was in the supermarket, and the free range chicken thigh fillets were calling out to me.  I have chicken in the freezer, and wasn’t really planning to buy more, but I followed my instincts and picked it up (it wasn’t even on special). By the time I got home, I knew what was going to happen to the chicken.  I’d been to Fratelli Fresh on the weekend and picked up some excellent Italian prosciutto, and leeks are in season, so there was one of those in my shopping as well.

It was all coming together in this recipe, which I started making from Jamie Oliver originally, but which I have adapted over time.  You can see Jamie’s influence in this recipe evenn when I’ve written it down because nothing is really measured and the ingredients are interchangeable.  It always looks and tastes excellent, but isn’t that difficult to do.  It makes an impressive midweek meal, but is also pretty good at a dinner party.

Serves 2

Impressive chicken - ingredients

4 chicken thigh fillets

2 large strips of prosciutto or streaky bacon

1 leek, sliced in 2cm rings

a small handful of dried or fresh oregano or thyme

a glug of olive oil

a splash of white wine

salt and pepper

4 medium potatoes, cut into pieces

Preheat the oven to 200 degrees.  Place everything except the prosciutto in a bowl and make sure that all the chicken and potatoes are coated in herbs. Choose a baking dish that is a snug fit for the contents, and oil it lightly (olive oil spray is good for this). Take potatoes out of the bowl and place in a pile in on one side of the baking dish.  Take the leeks out of the bowl and arrange on the bottom of the dish next to the potatoes.  Group the chicken fillets into pairs, and wrap each fillet with the prosciutto.  Place the chicken on top of the leek and drizzle what’s left in the bowl over the baking dish.  Bake for about 45 minutes, when the potatoes are done, the chicken will be done.  Serve with other vegetables.

Impressive Chicken - done

Easy Chicken and Vegetable Soup

With winter well and truly settling in over Sydney, I decided that a nice and easy chicken and vegetable soup was just the thing to do with the first batch of stock from that chicken. This is a good basic recipe for using whatever fresh veges you have, and you can vary the ingredients quite a bit. It goes pretty well with corn, parsips, or one of those “soup packs” you can get at the supermarket or green grocer at this time of year. It’s pretty light and quick to prepare, a nice contrast to some of the heavier meals that we find ourselves tucking into over winter!

This quantity was enough for two of us for a full meal.

2 finely diced garlic cloves

3 cups chicken stock, 2 cups water (adjust according to your stock)

shredded chicken (1 1/2 breast fillets)

2 carrots, cut into chunks

3 medium potatoes, cut into chunks

6 broccolini stalks, cut into thirds

2 handfuls small soup pasta (or break some thin spaghetti)

spring onion

Put the chunks of potato and carrot in the microwave for about 2-4 minutes, to get them started. You want them about 3/4 cooked. Put a drop of oil in the pot, and over a gently heat, soften the garlic for a minute so that it releases some flavour, but don’t let it start going brown or sizzling. Add the stock and water, and bring to boil. Add the carrots and potatoes and pasta and allow it simmer until the veges and pasta are done (about 8-10 minutes). Add the chicken and the broccolini for the last minute or two. Check the seasoning, serve in soup bowls and sprinkle some spring onion over the top.

Tasty Chicken Sandwiches

I made these sandwiches with the poached chicken from the stock . . .they turned out very tasty. Be generous with all the ingredients and spread the dressing on the bread instead of butter.

Bread (any multigrain will work pretty well)

shredded chicken

cos lettuce

spring onion

ranch dressing

salt and pepper

Sunday Afternoon Chicken Stock

One of my favourite things to do in the colder weather is to make chicken stock. On a Sunday afternoon when the kitchen is clean and all other chores are being done, tossing a stock together just fits in. It doesn’t take long to get the ingredients together, as long as I’ve picked up a nice free range or organic chicken. It’s a great way to get good value from what can sometimes be an expensive purchase. I will usually freeze some of the stock to use in soups, casseroles, risottos and stir frys, and the chicken itself also turns up during the week in sandwiches and wraps, grills, in soups, and stir frys. I’ll let you know when and how this chicken and stock turns up.

Ingredients

1 whole chicken or 1.5 kilos chicken wings and necks

2 cloves garlic

1 carrot

1 brown onion

1 stick celery

a few stalks of parsley

few sprigs of thyme

2 cloves garlic

2 big pieces of lemon zest

8-10 peppercorns

2 bay leaves

sea salt

Put the chicken in a large pot. Fill with water, until the chicken is covered. Be generous with the water, as it will reduce. Bring to the boil, add the other ingredients, and then turn the heat down. Let it simmer very gently for at least 1 hour – between 3-5 is best. Take out the chicken and put it in the fridge Let it cool (overnight works well), and then skim the top of the stock to remove the fat and stuff that has accumulated there. Divide the stock into different containers and jars and place in the freezer or the fridge (but I find that it only lasts about 4 days in the fridge).