There are lliterally millions of recipes....Below ar my family recipes!!
3 cups cooked chicken ½ tsp oregano
12 corn tortillas 1 pt / 600ml soured cream
1 large onion, minced 1 cup sliced mushrooms
½ cup toasted almonds 4 oz / 110g can green chillies, chopped
For the sauce:
10 oz / 280g can cream of chicken soup ½ cup sherry
1 cup cheddar cheese, grated
Combine chicken and other ingredients. Spoon between the tortillas and roll. Place in a shallow baking dish.
Mix the chicken soup with sherry and cheese. Mix and pour over roll. Top with cheese. Refrigerate overnight. Bake at 180C for 30 minutes.
4 lbs / 2kg chicken pieces (or pork) 10 tbs seasoned flour
4 tsp dry mustard 4-6onions
1 head celery 2-3 sweet peppers
3 tins apricots 1 tin pineapple
3-4bay leaves 1 chicken oxo cube
½ pt / 300ml water 24 tbs of the apricot juice
8 tbs Worcestershire sauce 8 tsp vinegar
4 tsp lemon juice Dash wine
8 tbs brown sugar
Chop onions into large pieces and sauté. Remove from pan. Toss meat and brown until crusty, then remove. Toss celery in the pan and remove. Add all other ingredients and cook well. Pour onto meat and simmer until cooked. Add fruit and heat though. Serve with rice. (Can be made with pork).
1 whole chicken 3 onions
Thyme, sage and dill
Put chicken into a saucepan with the onions (whole) and other veg. Add herbs and boil until ready. The result lasts 3 days and the soup even longer.
1 chicken 1 tin soup (cream of chicken/mushroom)
1 tin sweetcorn
Roast chicken. When cold skin and bone. Place in casserole, pout over soup and sweetcorn. Cover. When required heat in a slow oven for approx. 1 hour.
30 minutes per lb + 30 minutes at 200C.
1 jointed chicken 2 tbs tomato puree
4 small onions 4 cloves
1 clove garlic 1 tbs tarragon vinegar
1 oz / 30g flour 2 oz / 60g butter
1 glass white wine 1 green pepper, sliced and seeded
12 green olives (stoned) ¼ lb seeded raisins
1 tsp paprika (optional)
Fry chicken lightly in the butter. Transfer to a large casserole. Toss onions in the butter and add to chicken. Stir in flour and cook for 1 minute. Gradually add tomato puree and ½ pt water. Pour this over the chicken. Add the cloves, paprika (if using), crushed garlic, vinegar, wine and green pepper. Simmer, covered, for 1½ hrs adding the raisins and olives for the last 15 mins.
Chicken à la Fiona
4 chicken portions 2-3 chopped onions
Seasoned flour 1 clove garlic (crushed)
1 tin tomatoes 1 bay leaf
1 tbs tomato puree Dash lea & perrins
½ pt chicken stock (made with 1 chicken oxo cube) Dash sherry
Roll chicken pieces in seasoned flour. Fry chicken gently and remove from pan. Fry onions and garlic. Add rest of flour and cook. Add tomatoes, water and stock cube. Add puree and rest of flavouring. Return chicken to pan and simmer 35-40 minutes. Serve with rice.
½ pt / 300ml milk ½ oz / 15g margarine
2-3 tbs cornflour Cold chicken
Salt and pepper
Blend cornflour in a cup with cold milk and add to gently heating milk and margarine. Add salt, pepper and cold chicken.
Paella (American recipe)
3 onions, chopped 2 cups cooked chicken pieces
4 cups / 2 pt / 1.2 l hot chicken stock 2 cloves garlic (crushed)
2 sliced sweet peppers (red & green, or all red) 2 tsp cumin powder
1 tsp paprika ¼ tsp oregano
Fry onions in olive oil. Fry rice until lightly browned. Add the hot stock in which is dissolved the cumin powder. Add garlic, pepper, paprika and oregano. Put in casserole. Top with chicken. Bake at 180 C in the oven for ½hr or longer. If liked add raw shrimp and/or clams in their shells and cook for 10 minutes more. Serves 4-6, with salad.
Arroz con Pollo (Chicken with Rice)
1 frying chicken 1 cup uncooked rice
½ cup oil 1 medium onion, chopped
¼ cup tomato puree 1 clove garlic, crushed
2½ cups boiling water Salt and pepper
Cut chicken into pieces and fry until golden. Add onions, garlic, tomato puree, water, salt and pepper. Return chicken to the pan. Simmer, covered for 30 minutes. Serves 6.
Chicken in Mustard Sauce
Ingredients (serves 8):
3 tbs butter 8 chicken pieces
2 tbs flour ½ tsp black pepper
2 cups water 1 cup chopped onions
2 tbs Dijon style mustard
Heat the butter, sprinkle meat with salt and pepper. When fat is hot, fry chicken until browned. Mix in the onions and keep cooking for 1 minute. Add flour and cook, add water and lower heat. Cover and boil for 20 mins. Remove meat to serving platter. Reduce the sauce to 1½ cups and mix in the mustard. Put chicken back on heat for 10-15 mins. Serve with potatoes, rice or buttered noodles.
4 chicken joints 3 tbs sherry
3 tbs water 2 oz / 60g butter
4 chicken portions 2-3 chopped onions
1 can condensed mushroom soup Salt & pepper
Fry chicken in butter. Add all other ingredients, cover and cook for 30-45 minutes. Garnish if liked with chopped parsley and chopped chives.
Pot Roast Chicken (Pressure Cooker)
1 boiling fowl 2 sticks celery
6 onions 1 cup diced carrot and turnip
1 cup stock
Brown bird. Add veg & stock. Cook 10-15 mins per lb.
Ingredients (Serves 4):
2 tbs / 30ml oil 2 tsp / 10ml curry powder
1 lb / 450g chicken, skinned, boned and cut into bite sized pieces 10 oz / 300g mandarin oranges
8 oz / 230g can pineapple pieces / chunks 2 oz / 60g beansprouts
Dash soy sauce
Heat oil. Add curry powder, then chicken and cook. Add onions. Mix cornflour with pineapple and orange juice and add to chicken. Cover and thicken then add pineapple and orange segments and beansprouts. Serve with boiled rice.
4 chicken breasts cut in thin slices 4 tbs soy sauce
2 tbs dry sherry Salt and pepper
3 tbs salted black beans 2 tbs water
6 tbs lemon juice 8 fl oz / 200ml chicken stock
4 tbs sugar 1 tsp sesame oil
3 tbs cornflour 2 cloves garlic (crushed)
¼ tsp red pepper flakes
Mix chicken and marinade. Leave 30 mins in fridge. Crush beans and cover with water. Combine remaining sauce ingredients. Add chicken, beans and cook (microwave high 7-9 mins). Serve with rice.
Chicken in Herb Cream Sauce
1 oz / 30g butter 4 pieces chicken
5 fl oz / 150ml double cream (or single) 6 fl oz / 180ml white grape juice (or cider)
1 tsp cornflour 12 strands fresh chives, fennel, tarragon or parsley
Melt butter, fry chicken for 5 minutes. Add grape juice or cider and cook 15 mins. Blend cream and cornflour and add with herbs. Bring to boil and serve immediately. Nice with potatoes and delicate vegetables like green beans, courgettes, mange tout or broccoli.
Chicken and Celery Casserole
4 chicken pieces 1 or 2 onions, sliced
1 tin tomatoes 2-3 cloves garlic, crushed
3-4 celery sticks (cut in pieces) Cider
1-2 tsp tomato puree Dash lea & perrins
1 tbs paprika 1 tbs cinnamon
1-2 tbs brown sugar 1 tin mushrooms
2-3 bay leaves
Fry chicken, garlic and onion until browned. Add celery and sprinkle on a good tbs of cinnamon and paprika. Cook until brown. Add flour, then when cooked, add cider to make suace. Add tomato puree, 1-2 tbs brown sugar, lea & perrins and tomatoes. Add bay leaves. Cook well. Add mushrooms at the end. Serve with potatoes.
Spiced Chicken with Whisky and Pineapple
4 chicken portions 1 oz / 30g butter
1 level tsp mild curry powder ½ tsp mace or nutmeg
½ tsp ground ginger 1 tsp salt, pepper
½ fresh pineapple cored and cut in 1" fans (or 1 large tin) 1 sherry glass whisky
¼ pt / 150ml unsweetened pineapple juice
Melt butter in frying pan, fry chicken to seal. Lower heat and fry for 3 mins or more, turning frequently. Add spices. Remove chicken when cooked. Add pineapple to pan and fry until golden. Pour over whisky and ignite. Pour in juice and simmer until sticky. Serve with rice.
Chicken in Grapefruit Sauce
Ingredients (serves 6):
1 chicken, cut in portions 2½ oz / 75g butter
1 small can grapefruit segments 1 tbs grapefruit juice
¼ pt / 150ml chicken stock 4 tbs sherry
Salt and pepper Fried bread to garnishee
Toss chicken pieces in flour and fry, add grapefruit segments, juice, stock, and sherry and mix well. Remove chicken. Boil sauce until reduced by half. Serve.
Fruity Baked Chicken
1 small onion, chopped 4 portions of chicken
7 oz / 200g dried fruit salad (or dried apricots) ½ cup flaked almonds
White wine ½ tsp cumin
Sultanas and raisins 1 tbs lemon juice
Fry chicken in olive oil until browned. Fry almonds with meat and onion. Fry onion until soft. Add flour to pan and stir. Add white wine or water and mix well. Add lemon juice, chopped fruit salad, raisins, sultanas and ground black pepper to taste. Cook until chicken is tender – about 45 minutes.
3 lbs chicken, cut up 1 tin tomatoes
2 tbs butter 1 tin tomato puree
2 tbs olive oil 2 tsp cinnamon
2 medium onions, sliced ¼ tsp allspice
2 cloves garlic, minced 1 tbs sugar
2½ fl oz / 70ml / ¼ cup red wine
Brown chicken in olive oil and butter. Remove from pan. Brown onions and garlic. Add tomatoes, puree, seasonings and wine. Add chicken and cook 1-1½ hours until tender.
South Seas Pineapple Chicken
(or Pork Chops)
4 lbs chicken pieces 2½ fl oz / 70ml / ¼ cup soy sauce
2½ fl oz / 70ml / ¼ cup white wine Juice of 1 lemon or lime
2 tsp sesame oil 1 tsp curry powder
1 tsp chopped ginger 1 clove garlic`
¼ tsp thyme, oregano and rosemary Salt and pepper
4 medium onions, sliced 8 slices pineapple (or 1 large tin)
10 fl oz / 150 ml / ½ cup toasted almonds
Make a marinade of soy sauce, wine, lemon juice, sesame oil, garlic, curry powder, herbs and pepper. Use it to cover the meat. Leave for several hours, then fry onion until golden, remove meat and keep the marinade. Brown chicken in pan, pour over marinade, add onion and simmer for 45 minutes. (Put in casserole in the oven). Garnish with pineapple and almonds. Add last wine to pan juices. Pour over meat. Serve with rice.
6 chicken quarters or portions 3 ox / 75g butter
4 tbs / 60ml tomato ketchup 1 tbs lemon juice
4 tbs ground cumin 4 tsp ground turmeric
1 tsp mustard powder 1 tbs paprika
1 tsp poppy seeds
Mix cumin, turmeric, mustard paprika, ketchup and lemon juice to a smooth paste. Melt butter and add slowly. Spread over chicken and sprinkle with poppy seeds. Cover and leave for 1-2 hours. Place in baking tin and bake 220 C / gas 7. After 15 minutes turn down to 180 C / gas 4. Cook 20 minutes until tender.
Chicken and Asparagus Pasta
4-5 oz / 150g chicken breast 4 spring onions
8 oz / 225g asparagus 1 chicken oxo cube
4 oz / 110g pasta quills 1 Italian oxo cube
1 tbs / 15ml grated parmesan cheese 1 tbs oil
½ oz butter 3 fl oz milk
Slice chicken breast thinly. Chop spring onions. Cut tips off asparagus. Crumble stock cubes in ¼ pt / 150ml boiling water. Cook pasta until just tender.
Heat oil and butter in a pan and cook chicken until hot. Add onions and asparagus stalks to pan and cook for 1-2 mins. Stir in flour, then gradually add milk, stirring continuously. Add the stock. Cook, stirring, until sauce boils and thickens. Add asparagus tips, season and cook for 2 mins. Add chicken. Drain pasta, add to pan. Toss and serve.
4 chicken breasts, skin removed 3½ oz / 100g full fat soft cheese, flavoured with herbs and garlic
8 slices Parma Ham (Prosciutto) ¼ pt / 150ml red wine
¼ pt / 150ml chicken stock 1 tbs brown sugar
Using a sharp knife, make a horizontal slit along the length of each chicken breast to form a pocket, Beat the cheese with a wooden spoon to soften it. Spoon the cheese into the pocket of the chicken breasts. Wrap 2 slices of Parma ham around each chicken breast and secure firmly in place with a length of string.
Pour the wine and chicken stock into a large frying pan and bring to the boil. When the mixture is just starting to boil, add the sugar and stir well to dissolve. Add the chicken breasts to the mixture in the frying pan. Leave to simmer for 12-15 minutes or until the chicken is tender and the juices run clear. Remove the chicken from the pan, set aside and keep warm.
Reheat the sauce and boil until reduced and thickened. Remove the string from the chicken and cut into slices. Pour the sauce over the chicken to serve.
Chicken and Plum Casserole
2 rashers lean bacon, chopped 1 lb / 450g boneless chicken thighs, cut in strips
1 clove garlic, crushed 6 oz / 175g shallots, peeled
8 oz / 225g plums, halved, stoned and quartered 1 tbs light muscovado sugar
5 fl oz / 150ml sherry 2 tbs plum sauce
16 fl oz / 450ml chicken stock (2 cubes) Cornflour
Fry bacon and remove from pan. In same pan cook the chicken, garlic and shallots until browned. Return bacon to pan and add plums, sugar, sherry, plum sauce and stock. Bring to boil and cook for 20 mins until plums and shallots are set and chicken is cooked. Thicken with cornflour and serve with rice.
Pot-Roast Orange Chicken
1 3lb 5oz/1.5kg chicken 2 large oranges
2 small onions 1 lb 2oz / 500g carrots, prepared into lengths
¼ pt / 150ml orange juice 2 tbs brandy
2 tbs sesame seeds Cornflour
Salt and pepper
Heat oil in casserole and fry chicken to brown. Cut one orange in half and place in cavity of the chicken. Place chicken in large deep casserole. Arrange onions (which have been quartered) and carrots, around it. Season and pour over orange juice. Cut remaining oranges into thin wedges and tuck around the vegetables and chicken.
Cook and cover in a preheated oven at 180 C / Gas 4 for about 1½ hours, till chicken is cooked and the vegetables are tender. Remove lid and sprinkle over brandy and sesame seeds. Return to oven for 10 minutes.
Lift out chicken. Remove veg to serving dish. Thicken juices with cornflour (mixed in a little water) to make orange sauce. Serve with chicken.
Burgundy Chicken Pie
1 lb / 500g pack puff pastry 2 medium onions, chopped
2 tbs oil 5 oz / 150g bacon lardons
4 skinless, boneless chicken breasts, cut in chunks 6 oz / 175g button mushrooms
1 tbs dried thyme 2 tbs plain flour
½ pt / 300ml dry white or red wine ½ pt / 300ml chicken stock
Salt and pepper Beaten egg to glaze
Cook onions until soft. Add bacon and chicken, brown. Add mushrooms and sauté. Stir in flour and thyme. Add wine and stock and simmer for 15 minutes, uncovered. Season and cool. Spoon filling into 2pt pie dish. Preheat oven to 220 C / Gas 7. Roll pastry and cut a 1cm (½”) strip to go round the top edge of the dish. Brush rim of dish with water and press pastry strip around. Roll rest of pastry and use to cover pie. Seal edges. Trim and brush with beaten egg. Make a small hole in the centre. Use trimmings to make leaves etc for decoration and stick in place. Bake for 45 minutes until crisp and golden.