1、Chicken in a Sack

Chicken in a Sack recipe

Ingredients

Method

  • Lightly pound the chicken breasts and season both sides with salt and pepper. In a bowl, combine tomatoes, haricots verts, shallots, garlic, olive oil, tarragon, salt and pepper; toss to combine.
  • Cut 4 12x16 pieces of parchment paper (You can buy pre-cut packaged half sheets from any restaurant supply store). Arrange about 1/4 of bean mixture in center of each parchment, top with a chicken breast and tablespoon of butter and some parsley. Fold the paper's short ends at middle, folding them over an inch then a few more turns and fold in ends to make half-moon shaped packets (sacks). Roast chicken 25-30 minutes and remove from oven.
  • Serve on plates, open the parcels carefully and slide vegetables and chicken off the paper. Discard the paper. Serves 4

  • https://www.truecookbook.com/recipe/chicken-in-a-sack-207035/

    2、Spring chicken in a pot

    Casseroles aren't just for winter - this light, vibrant one-pot is packed with spring veg and herby pesto
    Spring chicken in a pot recipe

    Ingredients

    • 1 tbsp olive oil
    • 1 onion, chopped
    • 500g boneless, skinless chicken thigh
    • 300g small new potato
    • 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
    • 350g broccoli, cut into small florets
    • 350g spring green, shredded
    • 140g petits pois
    • bunch spring onion, sliced
    • 2 tbsp pesto

    Method

    1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
    2. Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

    3、Baked chicory with chicken in a sage & mustard sauce

    A perfectly creamy chicory and chicken dish for a dinner party
    Baked chicory with chicken in a sage & mustard sauce recipe

    Ingredients

    Method

    1. Preheat your oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the chicory, discard any limp or tired outer leaves, then cut the vegetable lengthways into quarters. Pour the oil over the bottom of a large shallow baking dish and arrange the sections of chicory, cut-side up, in a single layer. Pour over the wine, stock or water and cover with foil. Bake for 10 minutes while you prepare the rest of the ingredients.
    2. Slice the chicken into strips 1cm thick. Season lightly with salt and pepper. Melt the butter in a large frying pan until foaming, add sliced chicken and cook for 4-5 minutes or until the chicken is just turning golden brown. Stir in the shallot and garlic and cook for 1 minute. Remove the dish from the oven and add the chicken mixture to the chicory. Replace the foil and set the dish aside while you make the sauce.
    3. Melt the butter for the sauce in the frying pan (no need to wash it) then stir in the flour. Gradually pour in the milk, stirring all the time until the mixture thickens. Remove from the heat and stir in the crème fraîche or soured cream and sage with 2 tsp each of both mustards. Taste and add extra mustard plus salt and pepper if you think they’re needed.
    4. Pour the sauce over the chicory and chicken and sprinkle cheese on top. Bake, uncovered, for a further 25-30 minutes until the sauce is bubbling and the top is golden.

    4、Chicken in a wrap

    A simple way to impress at a last-minute dinner party
    Chicken in a wrap recipe

    Ingredients

    Method

    1. Skin 2 chicken breasts, then cut a pocket in each side and stuff each with 25g/1oz soft goat’s cheese.
    2. Wrap each breast in 2 rashers rindless streaky bacon, tucking in a few fresh sage leaves, then put the breasts in a baking dish and season. Spoon over 1 tbsp olive oil.
    3. Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
    4. Serve with a gratin of potatoes and leeks.

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