Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Chicken & Bacon Stew… September 23, 2017

Comfort food at it’s best. Takes a bit of prepping but well worth it. You can halve the ingredients if you need but I’ve made a big pan full as this recipe is freezable once cold. I served with garlic bread but any crusty bread would be good, you’ll need it to mop up all that creamy sauce.

Serves 6-8

 

Ingredients

3 Tbsp olive oil

6  Chicken breasts, cut into bite sized pieces

140g Smokey Bacon, chopped

4 Carrots, sliced

2 Onions, diced

2 Tbsp Plain flour

1 Tbsp Tomato Puree

75ml white wine

1 1/2 pints Chicken stock

3 Bay leaves

4 Tbsp Crème fraîche

600g small New potatoes, washed & halved

200g Button mushrooms

Dried herbs, such as Parsley, tarragon

 

Method

 

Heat the oil in a large frying pan. Fry the chicken pieces in batches for 5 mins on each side until lightly browned, then transfer to a plate. Sizzle the bacon in the same pan for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 10 mins until starting to soften. Stir in the flour and tomato purée and cook for 2 min more. Pour in the wine and stir well.

Put the chicken & other ingredients from the frying pan into a large saucepan. Pour in the stock, add the bay leaves, crème fraîche and seasoning. Add the potatoes & stir everything over a few times so that the potatoes are immersed in the sauce. Cover with a lid bring to the boil then simmer. After 30 minutes, add the mushrooms & herbs & stir in. Cover again and simmer for another 15 minutes until the chicken is cooked through and tender. You can now turn off the heat, and chill and freeze some or all of it.

Tip:

Defrosting

 

 

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Coconut Chicken Curry March 19, 2017

I do love a nice hot spicy curry but now and then I just like a mild curry, if mild but still tasty is what you’re looking for, this is it.

 

Serves 4

 

Ingredients

 

4 chicken breasts, cut into mouth-sizes pieces

2 1/2 tsp mild curry powder

1 tsp salt

1/2 tsp black pepper

2 Tbsp coconut oil

1 medium onion, chopped

1 (14oz) tin coconut milk

2 1/2” piece fresh ginger, peeled

4 cloves garlic

1 tsp cumin

1 tsp turmeric

1 1/2 tsp coarse grain mustard

5oz spinach (I used the frozen type)

 

Method

 

Toss the chicken with curry powder, cumin, turmeric, salt, and pepper in a medium bowl.

Heat the oil in a large frying pan. Add onion and cook, stirring, until softened, about 2 minutes.

Purée coconut milk, ginger, and garlic in a blender until very smooth.

Add chicken including any excess powder from the bowl and coconut milk mixture to pan along with the mustard and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, approx 10-15 minutes.

Fold spinach into chicken mixture and cook until wilted.

Serve on a bed of rice along with naan bread.

 

 

 

Chicken Strippers August 11, 2012

I think these are known as chicken planks in America…

Serve with salad or chips/fries and a dip.

 

Ingredients

 

2 eggs

2 cups of plain flour

Chicken breasts

Salt and pepper to taste

2 cups breadcrumbs/dried stuffing mix

 

Method

 

Cut chicken into strips.

Put eggs into a small bowl and beat lightly.

Put flour int a small bowl, add salt and pepper to taste.

Put breadcrumbs into a small bowl and the stuffing mix (if using) in another small bowl.

Firstly dip chicken in the flour then into the egg, then into the breadcrumbs or stuffing mix.

Place in a frying pan with oil. Cook about 3 minutes each side, depending on the thickness of the chicken. Check they are cooked through thoroughly. Place on kitchen towel when you remove them from the pan to remove excess oil.

 

 
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