I have a lovely free range chicken (bought on special) that I would really like to do something stunning with.I don't feel like a roast so a special casserole or something along those lines would be good.I have button mushrooms, canned tomatoes and lots of fresh veges.I have searched for past recipes but nothing really stands out.Get your thinking caps out for me pleasssseeeee!
jessie981,
Aug 14, 11:34pm
Sounds good with the ingredients you have. Put into a casserole dish, add seasinig, chicken stock & water.Cover & cook. (someone will give you good hints ^ ideas)
davidt4,
Aug 14, 11:39pm
This is our favourite chicken dish.I often use Brussels sprouts instead of the potatoes and they are delicious cooked this way.
Chicken Fricasseed with Potatoes and Vinegar
8 chicken thighs (or a whole chicken in 8 pieces), 3 tab olive oil, 2 tsp chopped rosemary, 2 cloves garlic, chopped 4 chopped anchovy fillets, 8 small potatoes, washed, (or 12 - 14 Brussels sprouts) 6 tab wine vinegar, salt and pepper
to serve: 2 tab extra virgin olive oil,
In a large lidded saute pan heat the olive oil, when the oil is very hot reduce heat to medium and fry chicken on all sides until golden.Add potatoes or sprouts and toss well.Add rosemary, garlic and anchovies and toss well for 5 minutes.
When the mix is fragrant add the vinegar and shake a few minutes until the fumes dissipate.Add salt and pepper, cover and cook over low heat until tender, about 45 minutes.Turn a few times while cooking, add water if necessary, and when cooked turn off heat, add extra virgin oil and allow to stand 10 minutes before serving.There should be no liquid left at the end, just a sticky coating on the chicken.
Arrange in warm serving dish and trickle extra virgin olive oil over just before serving.
kinna54,
Aug 15, 12:14am
Mediterranean chicken: 1 chicken sliced/chopped into large size pieces. 1 large brown onion, or 2 small red onions 1 red capsicum sliced 1/2 cup sliced black olives. 1x400g can tomatoes, or chopped fresh tomatoes140g tomato paste fresh basil leaves,oregano, rosemary, grinded sea salt and black pepper to taste. to taste. Brown chicken and onions, and add to slow cooker. Slow cook on high 4-6 hrs, low 6hrs. or oven casserole slowly.
kinna54,
Aug 15, 12:25am
Chicken Geraldine: 1 chicken 50gms butter 2 TBSPS flour 1 tsp salt 1/2 tsp grated orange rind 1/4 cup chopped parsley 1/2 cup dry sherry 1/4 cup chicken stock or water Cut the chicken into serving size pieces and remove the skin. Lightly dust the chicken pieces in seasoned flour. heat the butter in a large frying pan, and fry quickly until golden brown. Sprinkle in the orange rind and parsley and pour in the sherry Add the stock, and stir in the meat juices. Cover and simmer for 15-20 mins, until chicken is tender. Serve a little sauce over the chicken. (A little more water may need to be added, depending upon how fast it boils away.) Serve with rice and green veges. Serves 6
zambesi2,
Aug 15, 3:58am
Thanks so much - I will have to decide which onuse now!
zambesi2,
Aug 15, 11:22pm
I have a lovely free range chicken (bought on special) that I would really like to do something stunning with.I don't feel like a roast so a special casserole or something along those lines would be good.I have button mushrooms, canned tomatoes and lots of fresh veges.I have searched for past recipes but nothing really stands out.Get your thinking caps out for me pleasssseeeee!
kinna54,
Aug 16, 12:14am
Mediterranean chicken: 1 chicken sliced/chopped into large size pieces. 1 large brown onion, or 2 small red onions 1 red capsicum sliced 1/2 cup sliced black olives. 1x400g can tomatoes, or chopped fresh tomatoes 140g tomato paste fresh basil leaves,oregano, rosemary, grinded sea salt and black pepper to taste. Brown chicken and onions, and add to slow cooker. Slow cook on high 4-6 hrs, low 6hrs. or oven casserole slowly.
sumstyle,
Aug 16, 4:56am
Can you please clarify - what would be better!Anchovies packed in salt or oil!Or do we not get a choice in NZ!
davidt4,
Aug 16, 6:14am
I like both kinds of anchovy.I use the oil packed ones mainly because they are easier to come by.
sumstyle,
Aug 16, 6:47am
Good stuff - this has been a Very adventurous year for my palette!
biddy6,
Aug 16, 7:04am
Oh! who has them on special! Roasting is actually our prefered method of cooking for a FR chook - youget to enjoy the depth of flavour more that way, we think.
But if you do take the skin off to make a casserole, don't throw it out as the fat from FR chooks makes the most amazing roast spuds.You could render it slowly in the oven.
Enjoy it whichever method you cook it :-)
jaybee167,
Aug 16, 10:45am
I love roasting a free-range corn fed chicken over an open can of beer (drink a little out of the top). Stock or wine work well too- the liquid poaches it from the inside while it roasts to a lovely golden on the outside. We call it beer-bottom chicken.
zambesi2,
Aug 16, 10:35pm
Sorry a bit late to answer, but I got it from Nosh in Hamilton.They have great specials each week.A lovely colourful brochure arrives in the post each week and even though they are a specialist store they are still VERY competitive.Their home made fish cakes are beautiful.Go NOSH!
zambesi2,
Aug 16, 10:36pm
Just a thought, maybe we should continue this thread as your favorite chicken dish.Chicken is my absolute favorite, so I'm sure that many people have a fave recipe that they could share.Keep them coming.
zambesi2,
Aug 16, 10:43pm
** Chicken Pasta** Chicken breast - diced Paprika - 2 tsp Ground peppper- 1 tsp Fresh pasta - as much as you like 250g punnet cream cheese (I use low fat cottage cheese instead) chicken stock powder - 1 tsp parmesan cheese - 1/3 cup Fresh herbs - basil, parsley or mint (dried are ok) Garlic-optional Method: Cut chicken to desired size, roll in to paprika and pepper. Leave for 30 minutes. In a bowl mix together cream cheese (or cottage cheese), herbs and stock. Cook chicken until coating is brown, add garlic now if using. Add cheese mixture and saute.If too thick add 1/2 cup water. Enjoy. It's a fave in our household and so quick.
kinna54,
Aug 17, 4:48am
Just thinking isn't it funny how cycles change and life turns. As a kid we had free range chooks and regularly ate chicken sunday dinners. Now free range chicken is a luxury item.
biddy6,
Aug 17, 7:04am
Oh! who has them on special! Roasting is actually our prefered method of cooking for a FR chook - youget to enjoy the depth of flavour more that way, we think.
But if you do take the skin off to make a casserole, don't throw it out as the fat from FR chooks makes the most amazing roast spuds.You could render it slowly in the oven.
Enjoy it whichever method you cook it :-)
zambesi2,
Aug 17, 9:50pm
Yes.just add the words free range or organic and the price virtually doubles (or almost).
zambesi2,
Aug 17, 10:36pm
Just a thought, maybe we should continue this thread as your favorite chicken dish.Chicken is my absolute favorite, so I'm sure that many people have a fave recipe that they could share.Keep them coming.
zambesi2,
Aug 17, 10:43pm
** Chicken Pasta** Chicken breast - diced Paprika - 2 tsp Ground peppper- 1 tsp Fresh pasta - as much as you like 250g punnet cream cheese (I use low fat cottage cheese instead) chicken stock powder - 1 tsp parmesan cheese - 1/3 cup Fresh herbs - basil, parsley or mint (dried are ok) Garlic-optional Method: Cut chicken to desired size, roll in to paprika and pepper. Leave for 30 minutes. In a bowl mix together cream cheese (or cottage cheese), herbs and stock. Cook chicken until coating is brown, add garlic now if using. Add cheese mixture and saute.If too thick add 1/2 cup water. Enjoy. It's a fave in our household and so quick.
kinna54,
Aug 18, 4:48am
Just thinking isn't it funny how cycles change and life turns. As a kid we had free range chooks and regularly ate chicken sunday dinners. Now free range chicken is a luxury item.
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