Fresh and flavorful, this has all the lovely elements for a Springtime supper.
1 tsp. vegetable oil
1/2 cup cubed pancetta or lardons of bacon
12 chicken thighs, bone in, skin removed
1 leek, sliced
1 celery stalk, sliced
3 cloves garlic, peeled and chopped
2 tsp. dried tarragon
1 tsp. kosher salt
good grinding black pepper
1 cup dry hard cider or white vermouth
2 cups frozen peas
1 tbs. Dijon mustard
large handful shredded romaine or arugula
2 tbs. chopped fresh tarragon (optional)
Heat the oil in a large, wide Dutch oven that comes with a lid. Add the pancetta or bacon and cook until they begin to color. Add the chicken and brown for 5 minutes over a medium heat. Turn them over and tip in the leeks, celery, garlic, dried tarragon, salt, pepper and cider or vermouth. Cover and gently simmer for 30 minutes. Stir in the peas and bubble 10 minutes more. Add the mustard, romaine or arugula and the fresh tarragon, if using.
Here is a comforting and satisfying stew that is done in under 30 minutes.
1 tbs. garlic-infused olive oil
1 shallot, peeled and finely diced
1 lb. skinless, boneless chicken thighs, cut into bite-sized pieces
1 tsp. dried oregano
2 tbs. Marsala
1 x 14 oz. can chopped tomtoes
1/2 tsp. sea salt flakes
1 x 12 oz. jar roasted red peppers, drained
cooked orzo, to serve
Heat the oil in a large, heavy-bottomed pan and cook the shallots over a medium heat until softened, about 3 minutes. Add the chicken with the dried oregano and turn them about in the pan. Add the Marsala and allow it to bubble for a minute, then tip in the tomatoes. Fill the tomato can half full with water, swill it around, then add to the pan with the salt. Continue to cook, uncovered for 20 minutes, or until the chicken is cooked through and the sauce has thicken.
Snip the peppers into the pan and stir until they are warm. Serve over orzo.
The grated zest of an orange is what makes this marvelous chicken sing.
2 tbs. regular olive oil
12 chicken thighs (bone-in and skin-on)
1 3/4 lbs. chorizo sausage, cut into 1 1/2″ pieces
1 1/4 lbs. baby white potatoes, halved
2 red onions, peeled and roughly chopped
2 tsp. dried oregano
grated zest of 1 orange
Heat the oven to 425°F. Put the oil in a shallow roasting pan and add the chicken, turning to coat and ending up skin-side up. Season well. Nestle in the chorizo and the potatoes, then sprinkle over the onions, oregano and orange zest.
Cook for 1 hours, basting after 30 minutes with the pan juices. If there is not a lot of pan juice, tip in a bit of sherry to de-glaze the pan.
As with any stew, this will taste better if made the day before and reheated.
2 tbs. garlic-infused olive oil
1 cup cubed bacon
1 leek, finely sliced
12 skinless chicken thighs
750ml Riesling wine
10 oz. oyster mushrooms, torn into steps (4 cups)
3 bay leaves
2-3 tbs. heavy cream
1-2 tbs. chopped fresh dill
Heat the oil in a heavy casserole or large, wide pan and fry the bacon until crisp. Add the leeks and soften for a few minutes. Tip in the chicken, wine, mushrooms and bay leaves. Season well and bring to a boil. Reduce to a simmer and cook gently for 35-40 minutes. Stir in the cream and sprinkle with the dill to serve.
A French classic that’s been updated to use chicken thighs – quite rightly!!
2 tbs. regular olive oil
8 chicken thighs, skin on and bone in
6 scallions, finely sliced
8-10 sprigs fresh thyme
40 cloves of garlic, unpeeled (apprize. 3-4 heads)
2 tbs. dry white wine or vermouth
1 1/2 tsp. kosher salt
good grinding of black pepper
Heat the oven the 350°F. In a large Dutch oven (one that has a lid and will fit the chicken in one layer), heat the oil and sear the chicken pieces over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.
Once the chicken is seared and resting in the bowl, stir in the scallions and the leaves of a few sprigs of the thyme. Add the garlic cloves, then arrange the chicken pieces on top, skin-side up. Pour in the vermouth and any juices left in the bowl. Sprinkle with the salt and pepper, then add a few more whole thyme sprigs. Cover and cook for 1 1/2 hours.
This thick, creamy potage is somewhere between a soup and a stew and absolutely delicious.
3 medium leeks, trimmed and sliced
3 medium carrots, peeled, trimmed and cut into chunky batons
3 medium parsnips, peeled, trimmed and cut into chunky batons
3/4 cup pearl barley
6 bone-in, skin-off chicken thighs
5 cups chicken stock
2 tsp. English mustard
chopped parsley, to serve
Tip the veggies into a large pot the comes with a lid. Add the barley and the chicken. Pour the stock into a jug and stir in the mustard, then pour into the pot. Bring to a boil, then reduce to a simmer, partially cover and cook for 1 hour, stirring it now and then. If it looks dry, add a little boiling water.
After the hour, remove from the heat and remove the chicken thighs. Using two forks, pull the meat off the bones and return it to the pot. Serve in heated bowls topped with chopped parsley.
Usually Chicken Cacciatori is a lengthy affair to make. In this version, Nigella has simplified it without losing any of the slow-cooked, cozy, comfort-food qualities.
1 tsp. garlic-infused olive oil
1/2 cup pancetta cubes
6 scallions, chopped
1 tsp. finely chopped fresh rosemary
1 lb. boneless, skinless chicken thighs, each cut into 4 pieces
1/2 tsp. celery salt
1/2 cup white wine
1 x 14 oz. tin chopped tomatos
2 bay leaves
1/2 tsp. sugar
1 x 14 oz. tin cannellini beans, drained and rinsed
chopped fresh parsley, to serve
Put the oil in a pan with the pancetta, scallions and rosemary. Sauté for a couple of minutes. Add the chicken, stirring well, and the celery salt. Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.
Uncover, and add the beans. Cook for a bit longer, then serve with the parsley sprinkled on top.
Simple and healthy, this is certainly a winner!
12 chicken thighs (bone-in, skin on or off)
juice of 1 lemon
4 tbs. regular olive oil
1 tsp. dried oregano
2 cups plain Greek yogurt
1/4 cup chopped scallions or red onion
1 green chili, deseeded and diced
1 clove garlic, crushed
1/2 English cucumber, peeled and diced
3 tbs. each chopped fresh cilantro and mint
Heat the oven to 400°F. Place the chicken (skin-side up is using) in a shallow roasting pan, then pour over the lemon juice and olive oil. Sprinkle with the oregano and season well. Roast the chicken for 45 minutes. Alternatively, toss the chicken with the lemon juice, oil and seasoning, then grill for 6-7 minutes per side.
Meanwhile, stir together the remaining ingredients to make the sauce.
Transfer the chicken to a platter and serve with the sauce.
Give yourself enough time to marinate this the day before and you will be richly rewarded!
12 pork spareribs
12 chicken thighs, skin and bone still on
1 cup apple juice, as sharp as possible
1/4 cup maple syrup
2 tbs. vegetable oil
2 tbs. soy sauce
2 star anise
1 cinnamon stick
6 unpeeled garlic cloves
Put the ribs and chicken in a large freezer bag or into a large dish. Add all the ingredients, squelching or tossing together very well. Leave to marinate in the fridge overnight.
Heat the oven to 400°F. Pour the contents of the bag or dish into 1 or 2 large roasting tins with the chicken skin-side up. Roast for about 1 1/4 hours by which time everything should be sticky and a glossed chestnut brown color.
Nigella Lawson has been dubbed, “The Queen of the Frozen Pea” and for just reason. The small jade orbs play a prominent role in her recipes. This recipe combines them with chicken thighs and leeks, all of which cook effortlessly in a large roasting tin.
Chicken and Pea Traybake
7 cups frozen peas
2 fat garlic cloves, minced
1/4 cup white vermouth
2 tbs. olive oil
2 tsp. sea salt flakes
small bunch of dill, coarsely chopped
8 chicken thighs, bone-in, skin-on
Heat the oven to 400°F. Into a large roasting pan, tumble in the peas, leeks and garlic. Pour over the vermouth and olive oil, then sprinkle in the salt and most of the dill. Arrange the chicken on top, skin-side up.
Roast in the oven for 45 mins. Give the peas a stir, but leave to leeks in place (you want them to be caramelized). Roast for a further 30 minutes, or until the chicken is crisp and cooked through. Scatter with the remaining dill and serve.