Chicken recipes needed please!!

Help! if i make my same old boring chicken recipes again, my family will have my head on a platter. Can you help me?

Try this link http://www.bbc.co.uk/food/ or http://www.deliaonline.com/ and search with the word chicken.


Delia Smith also has a book dedicated to chicken which is worth a look.

This is a great recipe. Originally it called for Madeira but I can't be bothered to buy it and just use red wine.



CHICKEN with WINE SAUCE

Make extra sauce and serve it all over linguine tossed with Parmesan and butter.


1 3/4 cups reduced-sodium chicken broth (14 fl oz)

2 tablespoons finely chopped shallot

5 tablespoons unsalted butter

10 oz mushrooms, trimmed and thinly sliced (optional)

1 1/2 teaspoons finely chopped fresh sage

1/4 teaspoon salt

1/8 teaspoon black pepper

1 cup all-purpose flour

4 skinless boneless chicken breast halves (2 lb total)

2 tablespoons extra-virgin olive oil

1/2 cup plus 2 tablespoons red wine

2/3 cup heavy cream

1 teaspoon fresh lemon juice



Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.


Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.


Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.


Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large platter and cover with foil to keep warm.. Wipe out skillet with paper towels and cook remaining chicken in same manner.


Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.


Serve chicken with sauce.


Makes 4 servings.

Slit chicken breast to create a pocket, stuff with mozarella cheese and fresh pesto, wrap in palma ham, oven for 30 mins (190/200), rest for ten minutes

Try Gary Rhodes Moroccan chicken or Delia's chicken in Tarragon or one of her Basque chicken recipes. Her chicken in lemon and ginger is also good. Jamie O's roast chicken recipe is also a nice treat. All of their recipes are available online, I think.


Or try to marinate your chicken with char sau sauce ( Chinese) or Tocino mix ( Filipino) and have them grilled, baked or fried.

stir fried chicken with chili and holy basil: (heat the wok (or large frying pan) first and before adding oil) soften chopped ginger, de-seeded red chillis and garlic in oil, for a couple of minutes; add chicken and stir fry for a three minutes, add some french beans and continue to stir for two more minutes; add some chopped tomatoes (de-seeded and skinned - to skin tomatoes just put in boiling water for a minute); finally, add holy or sweet basil, fry for another minute then serve with steamed rice.