chicken and winter vegetable roast

How to make chicken and winter vegetable roast recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
4 tablespoons olive oil
4 boneless chicken breasts, skin on
400 g (13 oz) small waxy potatoes, halved
400 g (13 oz) carrots, quartered
400 g (13 oz) parsnips, cored and quartered
4 banana shallots, quartered
6 small garlic cloves
2 thyme sprigs
rosemary sprig
salt and pepper

Method:
Heat half the oil in a large frying pan over a medium-high heat, add the chicken, skin side down, and cook without moving for 7–8 minutes, until the skin is really crisp and golden. Meanwhile, parboil the potatoes in a large saucepan of salted boiling water for 6–7 minutes, adding the carrots and parsnips for the final 3 minutes. They should all be starting to soften.

Drain well and place in a large roasting tin. Add the shallots, garlic, herbs and remaining oil, season generously and toss well. Nestle the chicken in with the vegetables, skin side up.

Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for about 20 minutes until the chicken is cooked through and the vegetables are golden. Serve with steamed kale, if liked.

For pan-fried chicken with roasted vegetables, tip a 480 g (15¼ oz) bag winter vegetable mix, such as sprouts, carrots and broccoli, into a large roasting tin with 500 g (1 lb) halved miniature new potatoes. Toss with 3 tablespoons olive oil, 2 thyme sprigs and a generous pinch of salt and pepper.

Roast in a preheated oven, 230°C (450°F), Gas Mark 8, for 18 minutes, shaking the pan occasionally, until tender and golden. Meanwhile, heat 2 tablespoons olive oil in a large frying pan and cook 4 seasoned boneless chicken breasts, skin side down, for 8–10 minutes until really golden.

Turn the chicken and cook for a further 3–5 minutes or until the juices run clear. Serve the chicken with the roasted vegetables. Total cooking time 20 minutes.

chicken and winter vegetable roast

chicken and mushroom rice

How to make chicken and mushroom rice recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
50 g (2 oz) butter
3 spring onions, sliced
2 ready-cooked roast chicken breasts, sliced or shredded
500 g (1 lb) ready-cooked long-grain and wild rice mixture
290 g (9¾ oz) jar mushroom antipasti, drained
4 tablespoons crème fraîche
salt and pepper

Method:
Melt the butter in a large frying pan, add the spring onions and cook over a medium heat for 2–3 minutes until softened. Add the chicken, rice and all but a small handful of the mushrooms. Stir-fry for 3–4 minutes, until piping hot.

Add the crème fraîche, season to taste and stir occasionally for about 2 minutes until hot and creamy. Spoon into shallow bowls and serve immediately, topped with the reserved mushrooms.

For chicken & mushroom fried rice, cook 350 g (11½ oz) quick-cook long-grain rice for 8–9 minutes, or according to the packet instructions, until just tender. Drain well. Heat 2 tablespoons vegetable oil in a large frying pan or wok, add 3 sliced spring onions and 2 chopped garlic cloves and fry for 2–3 minutes.

Add 200 g (7 oz) diced chestnut mushrooms and the shredded chicken from the main recipe and stir-fry for 3–4 minutes until soft and golden. Increase the heat slightly and add the rice and 75 g (3 oz) defrosted peas.

Stir-fry for 3–4 minutes until hot and lightly golden. Season to taste, then spoon into bowls and serve with soy sauce. Total cooking time 20 minutes.

chicken and mushroom rice

linguine with marsala chicken

How to make linguine with marsala chicken recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
3 tablespoons olive oil
2 boneless chicken breasts
1 shallot, finely sliced
150 ml (¼ pint) Marsala
150 ml (¼ pint) hot chicken stock
1 sage leaf, finely chopped
100 ml (3½ fl oz) double cream
200 g (7 oz) chestnut mushrooms, halved if large
400 g (13 oz) linguine
salt and pepper
chopped flat leaf parsley, to garnish

Method:
Heat 1 tablespoon of the oil in a frying pan. Season the chicken breasts well and then add to the pan and cook for 5–7 minutes on each side or until golden and cooked through.

Meanwhile, heat 1 tablespoon of the oil in a saucepan, add the shallot and cook over a low heat for a couple of minutes until softened. Pour over the Marsala, increase the heat to high and cook for a couple of minutes until reduced and slightly syrupy. Add the stock and sage and simmer for a further 5 minutes. Stir in the cream, season well and keep warm.

Cut the chicken into slices and add to the sauce. Add the remaining oil to the frying pan and cook the mushrooms for 3–5 minutes until golden all over, then stir into the sauce.

Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions. Drain, reserving a little of the cooking water, and return to the pan.

Toss through the sauce, adding cooking water to loosen if needed. Season and sprinkle with parsley.

For linguine with poached chicken in Marsala, place 2 boneless, skinless chicken breasts in a pan and pour over 100 ml (3½ fl oz) Marsala and enough chicken stock to cover, then poach gently for 15 minutes or until just cooked through. Meanwhile, cook and drain the linguine and fry the mushrooms as for Linguine with marsala chicken.

Cut the chicken into strips and stir through the drained pasta with the mushrooms, a little of the poaching liquid (boiled down if liked) to loosen and some double cream. Serve at once. Total cooking time 20 minutes.

linguine with marsala chicken