Tag Archives: Chicken

Browned Sage Butter and Turkey Pasta with wild Mushrooms and Prosciutto.

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I can’t believe it’s already boxing day, and the count down to New Years has begun. I truly hope everyone had a great Christmas. Now we can sort of relax for a week or so, take a breath, relax, cook some simple meals and get ready for the end of the year.

This easy pasta dish is perfect for the “in between” days, make it with left over turkey, or use fresh turkey or chicken. And by all means throw in any left overs, like a little gravy, some vegetables or whatever you like.

This easy recipe is done in under half an hour.

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Serves 4

Ingredients;

  • 2  to 3 medium chicken breasts, or 2 cups cooked leftover turkey, torn to pieces.
  • salt + pepper, to taste
  • 4 tbsp. olive oil
  • 4 tbsp. butter, divided
  • 4 slices prosciutto
  • 1 medium onion, peeled and chopped fine
  • 1 garlic clove peeled and grated
  • 2 tbsp. flour
  • 1/2 cup white wine
  • 1 cup stock
  • 1/4 cup fresh sage
  • pinch of fresh nutmeg
  • 1 lb. Pasta, cooked
  • 1  cup mixed wild mushrooms
  • 1 small onion
  • 1 clove garlic, minced or grated
  • freshly grated parmesan cheese to serve
  • 1/4 cup mascarpone or heavy cream
  • 2 tablespoons fresh parsley, chopped

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Method;

Season chicken with salt and pepper.

In a large skillet over medium high heat, melt 4 tablespoons of butter with 2 tablespoons olive oil. When the butter and oil start to sizzle, add  chicken and sage leafs and cook for 15 minutes on medium low, turning occasionally. Place the sage leafs on top of the chicken.  I like to use a cast iron pan for this because it gives the chicken a perfect crust.  Remove and transfer to plate.

Add the prosciutto to the pan and brown on both sides, for about two minutes, remove and transfer to plate.

Add the onion to the pan and cook gently for 4 minutes, add the garlic. Stir around and add the flour, cook for one minute and add the wine and stock, stirring to create a smooth sauce.

Add the mascarpone or cream, mix thru. Add the shredded chicken and two slices of torn up prosciutto.

Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente.

Heat another large skillet over high heat, add the remaining olive oil. Once hot, toss in the mushrooms in a single layer. Without stirring cook them until golden brown, flip them over.Transfer half the mushroom to a plate.

When the pasta is done cooking, drain but DO NOT RINSE! add it to the pan with the mushrooms and toss well. Add the cream sauce with chicken heat thru. Scatter over the remaining wild mushrooms, some parsley and serve straight away. Top with some of the crispy prosciutto. And serve with Parmesan.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you were looking for? How about Garlic Herb Shrimp with Bacon over Angel Hair Pasta

Rustic Chicken meatball stew with beans, tomato and courgette.

Rustic Chicken meatball, Beans and Tomato Stew with Courgette

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Rustic Chicken meatball stew with beans, tomato and courgette.

In the mood for a one-pot meal, that is not crazy heavy and won’t send you to sleep? Than this is the one for you.

It has all the comfort food characteristics, it’s cooked in one pot, it’s easy to eat, it has cheese in it….but it’s not so heavy like some of the stews and crock pot dinners you would expect now. And although I truly love all things fall and winter, sometimes you just want to lighten in up  a bit. This great one-potter is quick and easy, and even faster if you can find good quality ground chicken.

You can also double the recipe and freeze half for an other day!

Serves 4

Ingredients Chicken balls,

1 lb Chicken breast

2 tbsp. Light Olive Oil

1/2 onion, peeled and roughly chopped

1 garlic clove, peeled and roughly chopped

1 tsp. Himalayan Salt

1 egg

1/4 C. fresh breadcrumbs

1/4 C. Parmesan cheese grated

2 tbsp. chopped parsley

1 tsp. dried Oregano

Ingredients Bean and Tomato sauce;

1 courgette, cut into cubes

1 can Chopped Tomatoes

1 can of Red Kidney Beans, drained

1 tbsp olive oil

1/2 onion, peeled and chopped fine

1 garlic clove, peeled and sliced

1 tbsp. Tomato Paste

1/2 – 1  tsp. salt

freshly ground pepper

2 tsp.  (coconut) sugar

1 Bay Leaf

1 glass white  wine

1 glass of water

1 small handful Basil leafs, some torn and some left whole

Rustic Chicken meatball stew with beans, tomato and courgette.

Rustic Chicken meatball stew with beans, tomato and courgette.

Method;

Cut the chicken into cubes. Place in a food processor and pulse a few times. Add the onion and garlic. Pulse again until it resembles mince, but not too fine.

Tip into a bowl and add the remaining ingredients. Shape into golf sized balls with slightly wet hands. Put them on a plate as you go.

Place a large pan on the hob and add a tablespoon of olive oil. When hot add the chicken balls and fry turning them so they brown all over. Add the courgette cubes, stir round. Turn heat to medium high and add the onion and garlic. Cook until it begins to turn golden brown and add the remaining ingredients except the Basil. Cover partially with a lid and turn the heat to low. Let simmer for about 15 to 20 minutes until the chicken balls are cooked thru. Just before serving add all the basil and sprinkle some on top.

Serve with french bread, cooked quinoa, pasta or rice.

TIP: Add two cups of chicken stock and serve it as soup with grated Parmesan cheese.

Rustic Chicken meatball stew with beans, tomato and courgette.

Not quite what you’re looking for? How about Moroccan Meatballs with Quinoa

Moroccan Meatball with Quinoa

Whole Roast Chicken in Yoghurt and Herbs

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This is a super simple recipe I make quite often, the results are spectacular with hardly any effort, the marinade does all the work and the result is a very tender and juicy chicken seasoned throughout.

Leftovers are amazing in sandwiches or salads.

Ingredients;

  • 3 lb. Chicken
  • 2 onion quartered with their golden skins still on
  • a few carrots, peeled in chunks
  • 2 celery stalks, cut in to large pieces
  • 2 bay leafs
  • 1 garlic head separated

For the marinade;

  • 1/2 C. Greek yoghurt 10% fat
  • 20 tbsp. olive oil
  • 1/2 tsp. prepared mustard
  • 1 tsp. honey
  • 1/2 tsp. black pepper
  • 1 1/2 tsp. salt
  • 1 tsp. onion powder
  • 1/4 C. fresh parsley chopped
  • 1 tsp. each dried thyme and tarragon
  • 1 tbsp. fresh basil chopped
  • 1/2 tsp. fennel seeds, crushed

Instructions:

Mix the marinade ingredients.

Rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.

Heat oven to 200 C / 350 ° F. Put the onions, carrots, celery, garlic, rosemary and the torn up bay leafs in a roasting tin. Sit the chicken on top.

Put a small oven proof container in the bottom of the oven filled with water, about a cup is enough. This will ensure a moist Chicken.

Place the chicken in the oven and roast for 1 and a half hours to 1 hour and 45 minutes or until the thigh juices run clear when tested with a skewer.  lf the chicken get to dark by the legs or the top of the back, just cover that small area loosely with tin foil.

When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest for 10 minutes before serving.

Serve with the roast onions, carrots, garlic cloves and pan gravy.

Enjoy!

Sticky Shrimp and Pineapple with Jasmin Rice.

7 Replies
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A super quick Sticky Shrimp and Pineapple dish that everyone is going to love. It’s very easy and so fast and also so much healthier than take out.
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Serves 4
Ingredients;
1 lb. cleaned and de-veined Jumbo Shrimp
1 C. Fresh Pineapple Chunks
2 tsp. Ground nut oil, or canola
2 cloves garlic peeled and grated
1/2  thumb sized piece of  fresh ginger, peeled, finely chopped or grated
1 piece of stem ginger in syrup from a jar, chopped
1 tbsp. Soy sauce
1 tbsp Ketjap manis
½ cup chicken stock
2 tbsp. Shaoxing Wine, or Dry Sherry
2 tbsp. tomato paste
2 tsp. hoisin sauce
2 tsp. honey or coconut sugar
1 tsp. Sambal Oelek
1/3 C tbsp. cold water mixed with 2 tsp. corn starch.
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Method:

In a bowl mix the ingredients for the sauce;  Soy sauce, Ketjap manis, chicken stock, Shaoxing Wine, tomato paste,Sambal Oelek, hoisin sauce and honey or coconut sugar.

In a wok heat the oil and fry Garlic and ginger for a minutes or so on medium heat. Turn the heat to high before adding the shrimp. Fry for a minute,  add the pineapple and the sauce, lower the heat again to medium and let come to a simmer.

Dissolve the  cornstarch in cold water and add to the sauce.

Gently cook for about 3 minutes  until sauce has thickened and shrimp a cooked. If the sauce is too thick add a little more water, taste and adjust seasoning.

Serve immediately over some Jasmin rice or noodles. I serve this with cucumber sticks.

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