Osso bucco

INGREDIENTS
1/3 cup plain flour
salt and pepper
12 pieces osso bucco (shin beef or veal)
¼ cup (60ml) olive oil
2 onions, chopped
1 carrot, chopped coarsely
1 stick celery, chopped coarsely
3 cloves garlic, halved
¾ cup (185ml) white wine
2 tablespoons tomato paste
3 stalks thyme
2 cups (500ml) chicken stock
425ml can chopped tomatoes
1 lemon
1 cup flat-leaf parsley leaves, chopped finely

METHOD
Preheat oven to 160°C/150°C fan-forced.

Combine flour, salt and pepper in a large plastic bag. Add osso bucco pieces and toss
to coat in the flour.
Heat 2 tablespoons of oil in large oven-proof casserole dish or saucepan and cook
osso bucco pieces in batches until browned all over. Remove Osso Bucco.
Add the remaining oil & sauté onions, carrot, celery and garlic over medium heat
until softened and beginning to caramelise.
Add the wine and tomato paste and cook 3 minutes or until alcohol evaporates from
the wine.
Return osso bucco to the pan with thyme, stock and tomatoes and bring to the boil.
Using a potato peeler, remove 2 strips of lemon zest from lemon and add to osso
bucco.

Cover and bake in pre-heated oven 2-2½ hours or until meat is tender. This may
take up to 30 minutes longer if your pieces of osso bucco are very thick.
Alternatively, the dish can be simmered gently over a low heat on the cook top for
approximately the same length of time.

Meanwhile, finely grate remaining lemon zest and combine with the chopped parsley
in a small bowl to make gremolata.

Serve osso bucco topped with gremolata and mashed potato or soft polenta on the side

--
Hearty beef casserole

Ingredients (serves 4)
2 tablespoons olive oil
1.5kg diced beef chuck or blade steak
2 large onions, cut into thin wedges
2 leeks, white part only, sliced
2 garlic cloves, crushed
4 sticks celery, trimmed, sliced
2 large carrots, peeled, cut into 3cm pieces
2 x 425g cans diced tomatoes
1/4 cup red wine
1 cup beef stock
Method
Heat 1 tablespoon oil in a large saucepan over high heat. Cook beef, in 4 batches,
stirring, until browned. Transfer to a plate.
Reduce heat to medium. Add remaining oil, onions, leeks, garlic, celery and carrots to
pan. Cook, stirring often, for 5 minutes.
Return beef to pan with tomatoes, wine and stock. Bring to the boil. Reduce heat to
low and simmer, covered, for 1 hour. Uncover and simmer gently, stirring
occasionally, for 30 minutes or until beef is tender.
Divide half the casserole between 4 plates. Serve with mashed potato or bread. Set
aside remaining casserole for High Pie (see related recipe). Leftovers Allow reserved
casserole to cool. Keep in an airtight container in the fridge for up to 3 days or freeze
for up to 3 months.
Source
Super Food Ideas - June 2005 , Page 25

Chicken and spring vegetable casserole

INGREDIENTS
9 thigh pieces, diced (800g-900g)
2-3 tablespoons olive oil
1 bunch spring onions, whole & trimmed or (2 medium brown onions, diced)
3-4 celery sticks, peeled and roughly chopped
1 small bunch Dutch carrots or (2-3 medium carrots, roughly chopped)
1 cup white wine
1½ cups chicken stock
1-2 bay leaves
1 cup tomato puree
30g butter
1 tablespoon olive oil extra
4 cups mixed mushrooms, roughly chopped or torn (Swiss brown, oyster and field
mushrooms)
2 teaspoons thyme leaves
1 bunch asparagus; ends trimmed, peeled and cut into 4 cm pieces
½ cup flat-leaf parsley, roughly torn

METHOD
In a large flameproof, lidded casserole pot, over a medium to high heat, brown thigh
meat in olive oil and remove. Pour off excess fat.
Add onions, a little extra olive oil if necessary, and cook until beginning to colour and
soften.
Add celery and carrots; cook further 1-2 minutes.
Pre-heat oven to 180°C/160°C fan-forced.
Return chicken to pot. Add wine, chicken stock, bay leaves and tomato puree. Bring
to the boil.
Place lid on casserole pot and place in pre-heated oven; cook 1 hour.
Meanwhile; over a medium heat. Using a large non-stick pan; add butter, olive oil,
mushrooms and thyme. Cook until soft. Remove from heat.
Return pan to heat and cook asparagus until tender. Remove from heat.
Remove casserole from oven; add wilted mushrooms, asparagus, thyme and torn
parsley. Stir gently to combine.
Serve with crusty bread and a light salad.

--
Chicken cacciatore

INGREDIENTS
2 tablespoons olive oil
4 slices pancetta, chopped coarsely
6 chicken thighs, quartered
1 brown onion, chopped coarsely
3 cloves garlic, crushed
1 stick celery, chopped coarsely
2 carrots, chopped coarsely
1 cup mushrooms, chopped coarsely
400g tin chopped tomatoes
1½ tablespoons tomato paste
1 cup (250ml) chicken stock
2 tablespoons balsamic vinegar
¼ cup pitted black olives
¼ cup flat leaf parsley, roughly chopped
mashed or baked potatoes, to serve

METHOD
Heat half the oil in a flame proof deep casserole dish, over a medium high heat. Cook
pancetta until browned; remove to a plate. Cook chicken in batches until browned all
over; transfer to plate with the pancetta.
In the same casserole dish, heat remaining oil and cook onion, garlic, celery, carrots
and mushrooms until vegetables brown and start to soften. Add tomato paste, mixing
through vegetables then tin tomatoes, stock and vinegar and stir to combine.
Return pancetta and chicken to casserole dish and bring to the boil; reduce heat and
simmer uncovered for 20 minutes or alternatively bake in oven 1 hour @ 180celcius.
Stir in olives and parsley.
Can also serve with some grated lemon, lime or tangerine zest.

BBC Good Food

Primary Navigation

• Home
• Recipes
• Blog
 • Wellbeing
• Seasonal & local
• Know-how
• Wine
• Competitions
• Shopping
• Magazine

Sub Navigation for Recipes

• A-Z of recipes
• Cakes
• Cuisines
• Favourites
• Occasions
• Special diets
• Vegetarian
• Features

Subscribe now
Chicken cacciatore
Ingredients

• 1 onion , finely chopped

• 2 garlic cloves , crushed
• olive oil
• 2 x 400g tins cherry tomatoes
• 4 tbsp mascarpone
• a handful basil
• 6 chicken breasts , skin on

A tasty tomato and chicken dish to feed the family - serve with short pasta or a big
bowl of roast potatoes

Recipe uploaded by

olive magazine

376 ratings 5

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 30 mins
 1. Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil
until softened but not coloured. Add the tomatoes, season, then simmer for 10-
15 minutes or until thick and glossy. Take off the heat and stir in the
mascarpone and half the basil, roughly torn.
2. Heat a little oil in a pan and fry the chicken on both sides until golden.
Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or
until the chicken is cooked through. Scatter over the rest of the basil.

Know-how

Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil
and rosemary.

--
Spanish Baked Chicken Recipe

Also known as "Pollo Estofado" this stewed chicken recipe is Spanish in origin. The
chicken is marinated overnight in a spicy vinaigrette with olives and raisins. The
chicken is then cooked in its marinade with the addition of wine and brown sugar.

Ingredients:
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon garlic powder
Dash of pepper
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced pitted green olives
3 pounds chicken parts
2 Tbsp brown sugar
1/2 cup dry white wine

Method
In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder,
pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and
add to the marinade, coating well. Cover and refrigerate overnight.
Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine
with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake
uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes.
Remove bay leaves.
Serves 4.
--

Beef & vegetable casserole

Long, slow cooking means the vegetables almost dissolve into this casserole, making
it richer and easier to get past veg-phobic kids

Recipe uploaded by

olive magazine

97 ratings 5

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2 hours
 1. Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and
garlic, and cook gently for 5 minutes, do not brown. Add the mushrooms and
cook everything for a further 5 minutes then remove from the pan. Heat a little
more olive oil in the pan, add the beef (in batches if necessary) and brown all
over then stir the flour in well.
2. Return the veg to the pan and add the thyme, stock, purée and Worcestershire
sauce. Season and mix well. Bring to a gentle simmer and cook covered for 1
1/2 hours until tender, stirring occasionally. Serve with jacket potatoes, rice,
pasta or mash.

Know-how

Long, slow cooking means the vegetables almost dissolve into this casserole, making
it richer (and easier to get past veg-phobic kids). Tastes even better if made the day
before.

Per serving

293 kcalories, protein 30.9g, carbohydrate 13.4g, fat 13.3 g, saturated fat 3.8g, fibre
2.7g, salt 0.94 g

--
Beef with red wine & carrots
ngredients

• vegetable or sunflower oil , for frying

• 1½ kg shin of beef or stewing beef, cut into cubes
• 3 tbsp flour
• 2 large onions , sliced
• 600g carrots , cut into batons
• 4 garlic cloves , crushed
• glass red wine (about 175ml/6fl oz)
• 850ml beef stock
• 3 bay leaves
• few thyme sprigs
• jacket potatoes or mash, to serve

use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with
pasta

Recipe uploaded by

Good Food

10 ratings 5
Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

Difficulty and servings

Makes 8 portions

Preparation and cooking times

Prep 35 mins

Cook 3 hrs 30 mins

1. Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the
flour and seasoning, then mix until well coated. Fry in batches, adding more
oil if necessary, until everything is well browned. Transfer to a casserole dish.
2. Add another tbsp oil to the pan and stir in the onion and carrots. Cover and
gently cook for 10-12 mins until softened, then remove the lid and cook until
just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the
wine and stir well, letting it boil up for 1 min, then pour the whole mixture
over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then
cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce
looks a bit thin, remove the lid and continue to cook until it thickens. Eat half
now; chill or freeze the rest for later (see 'Goes well with' for ideas on using
the rest of the stew).

Per serving

443 kcalories, protein 46g, carbohydrate 16g, fat 21 g, saturated fat 6g, fibre 3g, sugar
11g, salt 0.69 g
Crisp Italian chicken & polenta
• 500g pack ready-to-use polenta
• 25g Parmesan , grated
• 2 skin-on boneless chicken breast fillets
• 250g pack cherry tomatoes
• leaves from a few sprigs rosemary , torn
• 1 garlic clove , sliced
• 2 tbsp olive oil
• Red onion sliced?
• Proscutto or chorizo?
• chilli

Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and
ready in just 30 minutes

Recipe uploaded by

Jane Hornby

16 ratings 4

Recipe by Jane Hornby

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Ready in 30 minutes

Gluten-free

1. Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the
polenta into small chunks and scatter in the bottom of a small roasting tin. Tip
in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary
and garlic on top of the polenta, drizzle with olive oil, then season to taste.
2. Roast for 25 mins until the chicken skin is crisp and golden, and the polenta
and cheese are turning crusty around the edges. Serve with a green salad.

Make it with potatoes

Use small chunks of unpeeled potato instead of the polenta.

Per serving

513 kcalories, protein 40g, carbohydrate 47g, fat 20 g, saturated fat 5g, fibre 7g, salt
4.63 g
Italian broccoli & salmon bake
Take a fresh look at broccoli with this creamy pasta bake

Recipe uploaded by

Good Food

76 ratings 4

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 - 35 mins

Cook 30 mins

1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish
(measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of
water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a
generous sprinkling of salt. Give it a stir, return to the boil and cook for 6
minutes. Add the broccoli, then return the water to the boil and cook for 4
minutes more, until the broccoli is on the firm side of just tender. Drain well.
2. While the pasta is cooking, put the butter, flour and milk in a large pan and
heat, whisking or stirring continuously, until it thickens to make a smooth
sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes,
capers (if using), anchovies (if using) and basil, then add the pasta and
broccoli and season well.
3. Halve the salmon fillets widthways (you will see that there is an obvious
divide on each fillet) then place the pieces in a single layer on the base of the
ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated
cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
4. Bake for 30 minutes until the mixture is just starting to bubble round the edges
and the mixture is pale golden - don't let it go too dark or the fish will
overcook.

per serving

817 kcalories, protein 49g, carbohydrate 64g, fat 42 g, saturated fat 18g, fibre 5g, salt
1.3 g

I used a light pasta cream instead of marscapone, less fat and put half a jar of sun-
dried tomato pesto for colour and more flavour. Next time I will crush two cloves of
garlic, Used creme fraiche instead of the marscapone mix & extra sun dried tomatoes.
Delicious, sundried tomato pesto and creme fraiche as substitutes. Really worked, and
flavours were great. Will def make again, I added 50g of grated parmesan to the sauce
and it gave it just the boost we needed

My family love this dish and it is so easy to prepare. Having tried different variations,
now I use a bottle of white wine and about 350ml lamb stock, and then add 2 cups of
lentils for the last half hour, and add the olives at the same time. Also, instead of the
lemon, I slice a red chilli in half, leaving it on the stalk, and pop in the casserole at the
beginning. This gives it a real kick - perfect after a long late autumn walk. I serve it
with feta cheese and mint sprinkled on top (a tip from a Greek friend) - perfect! I
didn't zest the lemon and I only used the juice of one as the dish actually tasted good
without it. Not sure it would stretch to 12 people though. 7 , BBC Good Food

Primary Navigation

• Home
• Recipes
• Blog
• Wellbeing
• Seasonal & local
• Know-how
• Wine
• Competitions
• Shopping
• Magazine

Sub Navigation for Recipes

• A-Z of recipes
• Cakes
• Cuisines
• Favourites
• Occasions
• Special diets
• Vegetarian
• Features

Subscribe now
Italian lamb stew with rosemary &
olives
• 2½ kg boneless lamb shoulder , excess fat trimmed
• 4 tbsp flour , well seasoned for dusting
• 3 tbsp olive oil
• 3 large onions , chopped
• 4 stalks celery , diced
• 4 carrots , peeled and diced
• 4 garlic cloves , sliced
• 2 tbsp chopped rosemary leaves
• 350ml white wine
• 2 x 400g tins plum tomatoes
• 20 black olives , pitted
• 2 lemons , zested and juiced
• a small bunch flat-leaf parsley , chopped

Try this meltingly tender lamb stew for a warming winter supper

Recipe uploaded by

olive magazine
 12 ratings 5

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

Difficulty and servings

Serves 12

Preparation and cooking times

Ready in 3-3½ hours

1. Heat the oven to 160C/fan 140C/gas 3. Cut the lamb into chunks and dust with
the flour. Heat 1 tsp of the oil in a large casserole dish. Brown the meat all
over in batches. Pour in the remaining oil, onions, celery, carrots, garlic and
rosemary. Season and cook for 10 minutes. Add the wine, tomatoes and meat
and bring to a simmer. Cover and cook for 2-3 hours.
2. Stir in the olives and lemon juice, sprinkle with the lemon zest and parsley and
serve.

Per serving

489 kcalories, protein 41.6g, carbohydrate 14.1g, fat 28.9 g, saturated fat 13.9g, fibre
2.6g, salt 0.73 g

Easy and tasty. Popular with my family (my children are 4 and 2). I used
vege stock instead of wine and omitted the celery (not a family favourite!)
Next time I'll halve the amount of lemon zest and juice - it overpowered the
flavour slightly. Otherwise, the balance of the rosemary and olives with the
lamb was just right. Mine turned out a lot more tomatoey looking than the
photo! I served it with sliced toasted pitta bread for dipping in the juices.

I didn't zest the lemon and I only used the juice of one as the dish actually tasted good
without it.
My family love this dish and it is so easy to prepare. Having tried different variations,
now I use a bottle of white wine and about 350ml lamb stock, and then add 2 cups of
lentils for the last half hour, and add the olives at the same time. Also, instead of the
lemon, I slice a red chilli in half, leaving it on the stalk, and pop in the casserole at the
beginning. This gives it a real kick - perfect after a long late autumn walk. I serve it
with feta cheese and mint sprinkled on top (a tip from a Greek friend) – perfect

BBC Good Food

Primary Navigation

• Home
• Recipes
• Blog
• Wellbeing
• Seasonal & local
• Know-how
• Wine
• Competitions
• Shopping
• Magazine

Sub Navigation for Recipes

• A-Z of recipes
• Cakes
• Cuisines
• Favourites
• Occasions
• Special diets
• Vegetarian
• Features

Subscribe now
Italian stuffed chicken
Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the
cookery team came up with this quick and easy supper dish specially

• 2 tbsp chopped olives or sundried tomatoes - whatever you've got

• 1 garlic clove , crushed
• ½ tsp dried mixed herbs
• 200g tub full-fat soft cheese
• 4 plump boneless, skinless chicken breasts
• 4 ripe tomatoes , sliced
• olive oil , for drizzling

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins
Cook 20 mins

Gluten-free

1. Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes,

garlic and almost all the herbs into the cheese, then season. Cut a slit along the
side of each chicken breast, then use your knife to open it out into a pocket.
2. Stuff each breast with a quarter of the cheese mix, then press to close. Lift
onto a greased baking tray. Season the top of the chicken, then overlap tomato
slices over the top of each piece of chicken. Season, then scatter with the
remaining herbs. Drizzle with olive oil.
3. Roast for 20 mins until the chicken is golden around the edges and the
tomatoes look a little shrivelled. Serve with a green salad and crusty bread to
mop up the juices.

Tip

To vary this recipe, you can swap the soft cheese for a soft garlic and herb cheese.

PER SERVING

332 kcalories, protein 37g, carbohydrate 5g, fat 18 g, saturated fat 9g, fibre 0g, sugar
4g, salt 1.17 g
Navarin d'agneau
dients

• 6 large boned leg lamb steaks , total weight about 1.25kg/2lb 12oz
• 2 tbsp vegetable oil
• 350g Charlotte potatoes , scrubbed or peeled and halved lengthways if large
• 2 large leeks , trimmed (with some green left on) and halved both lengthways
and crosswise, then washed
• 3 large carrots , peeled and halved both lengthways and crosswise
• 6 small or 2 medium turnips , peeled, cut into thick rounds
• 1 lamb stock cube
• 4 tsp plain flour
• 100ml dry white wine
• about 12 fat continental spring onions , white and green parts
• several sprigs of flatleaf parsley and lemon thyme

TO FINISH

• 3 tbsp single or whipping cream

• 1 unwaxed lemon
• chopped fresh parsley and/or lemon thyme

Delicious lamb, potato and vegetable dish - a hearty seasonal meal that you can make
a day ahead
Recipe uploaded by

Marie Pierre Moine

1 rating 5

Recipe by Marie Pierre Moine

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

Difficulty and servings

Serves 6

Preparation and cooking times

Takes 2-2¼ hours

Can be frozen

1. Halve the lamb steaks and cut off any excess fat. Heat 1 tbsp of the oil over a
medium heat in a large flameproof casserole that has a tight-fitting lid. Fry the
lamb until it 'seizes' - it should be a little coloured all over but not charred.
Bring a kettle of water to the boil.
2. Transfer the lamb to a plate and rinse out the casserole. Add the veg (but not
the spring onions) and cover with boiling water. Season and cook for 15
minutes, then drain into a colander over a bowl. Measure 450ml/16fl oz of the
cooking liquid, crumble in the stock cube and stir to dissolve.
3. Mop the fatty juices from the lamb with kitchen paper. Heat the remaining oil
in the casserole over a medium-high heat. Add the lamb, season and sprinkle
with the flour, then stir for a minute. Tip in the stock, wine, onions and herbs
and bring to a simmer. Turn the heat to low, cover and cook gently for 1 hour,
stirring a few times.
4. Add the veg and stir well, cover and cook for a further 15-20 minutes or until
the potatoes are tender. (Cool then freeze for up to 1 month or keep chilled for
up to 24 hours.)
 5. Lift out the meat and veg into a warm serving bowl.With the casserole over a
low heat, stir in the cream, grate in the lemon zest and squeeze in the juice.
Adjust the seasoning, spoon over the lamb and veg, sprinkle with herbs and
serve.

A different cut

If you can't get lamb leg steaks, buy a 1.25kg/2lb 12oz boned leg of lamb and cut into
six.

524 kcalories, protein 45g, carbohydrate 22g, fat 28 g, saturated fat 12g, fibre 5g, salt
1.19 g

Coq au vin
Gordon Ramsay adds his personal touch and expertise to create the perfect coq au vin

• 1 x 1.3kg organic chicken , jointed into 8 (see steps and method)

• 5 tbsp plain flour
• 75ml olive oil
• 250g smoked streaky bacon , cut in pieces
• 1 onion , chopped
• 2 carrots , peeled and roughly chopped
• 2 leeks , trimmed, washed and roughly chopped
• 250g shallots , peeled, but left whole
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 100ml cognac
• 1 bottle red wine , preferably from Burgundy
• 100ml chicken stock (preferably homemade (see Know-how below)
• 250g fresh cep mushrooms or large chestnut mushrooms, trimmed and thickly
sliced

4 ratings 5

Prep 35 mins -Cook 1 hr 50 mins

1. Joint the chicken (for pictures of jointing, click on step by step link above or
read the instructions below. Alternatively, ask the butcher to do it for you).
 2. JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip.
Using a small knife, cut around the skin and flesh on the lower wing joint
through to the bone, then scrape back the flesh. Using a heavier large knife,
smash through the bone halfway along and detach. Repeat on the other side.
3. Detach the scaly leg bone at the drumstick with a hefty thump of the large
knife. Slash through skin where the thigh joins the body and pull leg firmly
from socket to dislocate the thigh bone. Press down and pull to expose the
'oyster' muscle underneath the bird. Slice the thigh away from the back of the
body.
4. Lay the whole leg joint out on the board, find the mid-point socket joint and
simply cut straight through it for neat thigh and leg joints. Repeat on the other
side.
5. Cut through the skin and flesh halfway along to the drumstick and scrape back
the flesh, then smash through the bone. Using poultry scissors or heavy
kitchen scissors, cut away the back half of the breast carcass, to leave a 'crown'
of chicken breast and wing joint. Cut through the top of the crown to divide in
half for two chicken breasts.
6. Lay each breast joint on the board, then cut in half again at right angles so you
have one portion with a wing joint and one without. You should now have
eight neat, joints of chicken.
7. Put the flour into a bowl with some salt and pepper, then toss in the chicken,
shaking off the excess. Place the chicken on a plate and season again.
8. Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this
in batches if your pan is not large enough, adding extra oil if necessary.) Tip
the bacon into the pan along with the chicken, stirring until lightly browned
and crisp. Using tongs, remove the chicken to a plate.
9. Add all the vegetables and herbs to the bacon with a splash more oil, if
necessary, then cook for about 5 mins, stirring once or twice. Pour in the
Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in
all the wine and bring to the boil.
10. Tip in the chicken joints; press into the pan so they are immersed in liquid and
cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the
stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid
has reduced by half and the chicken is tender. Set aside for 10 mins before
serving.
11. Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms
for about 8 mins, seasoning well and stirring frequently until nicely browned.
Remove and drain on kitchen paper. Serve the chicken in bowls with
vegetables and sauce spooned over, and top with the mushrooms.
12.

Making chicken stock

Carcasses, wing tips, etc can be used to make fresh chicken stock. Put the chicken
bones in a deep pan and cover with 2 litres of water. Bring to the boil, ladle off any
white froth, then add 2 chopped celery sticks, 1 chopped leek, 1 chopped onion, 1
chopped large carrot, a few garlic cloves and a sprig of thyme. Bring back to the boil,
then reduce the heat and gently simmer for 2 hrs. Strain the stock through a fine sieve
and use as directed, or leave to cool and then freeze.
Per serving

994 kcalories, protein 66g, carbohydrate 12g, fat 63 g, saturated fat 17g, fibre 5g,
sugar 10g, salt 3.75 g

One-pot chicken chasseur

This French bistro classic is easy to make at home and fabulous with creamy mash or
crusty bread

Ingredients

• 1 tsp olive oil

• 25g butter
• 4 chicken legs
• 1 onion , chopped
• 2 garlic cloves , crushed
• 200g pack small button or chestnut mushrooms
• 225ml red wine
• 2 tbsp tomato purée
• 2 thyme sprigs
• 500ml chicken stock
• 2carrpts
 145 ratings 5

Recipe by James Martin

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr 30 mins

1. Heat the oil and half the butter in a large lidded casserole. Season the chicken,
then fry for about 5 mins on each side until golden brown. Remove and set
aside.
2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins
until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2
mins, then add the wine. Stir in the tomato purée, let the liquid bubble and
reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip
the chicken back into the pan, then cover and simmer on a low heat for about 1
hr until the chicken is very tender.
3. Remove the chicken from the pan and keep warm. Rapidly boil down the
sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put
the chicken legs back into the sauce and serve.

PER SERVING

439 kcalories, protein 35g, carbohydrate 7g, fat 28 g, saturated fat 10g, fibre 2g, sugar
6g, salt 1.11 g
Halloumi wrapped in red pepper with lemon & chilli
A pepper-perfect veggie recipe for the barbecue, filled with tangy halloumi cheese -
there's an 'if it rains' version too

• 4 red peppers
• 200g block halloumi cheese , sliced into 4
• 1 red chilli , finely chopped
• oregano chopped to make 2 tsp or 1 tsp dried
• 4 black or green olives , cut into slivers
• 1 lemon , zest and juice

17 ratings 5

Recipe by olive magazine

Serves 4. Ready in 30 mins, Vegetarian

1. Grill or roast the red peppers whole until they begin to soften (if you like them
skinned, keep going until you can skin them). You need them soft enough to
wrap the cheese but not too soft or you won't be able to cook them again.
2. Open out each red pepper by making a cut down one side and trim the tops
and bottoms off so you end up with a strip. Put a slice of halloumi in the
 center of each strip. Sprinkle over some lemon zest and juice, divide the chilli,
oregano and olive between them, then roll the red pepper around the halloumi.
It doesn't matter if the cheese sticks out at each end. Tie the rolls with some
kitchen string that you have soaked in water (or secure with a cocktail stick)
and press down with the palm of your hand so they flatten slightly.
3. Heat the barbecue. Barbecue the red peppers on both sides for 5 minutes or
until they are starting to char and the cheese is softening and browning at the
ends (keep an eye on the string as it could burn off).

If it rains...

Grill or griddle (char-grill) the red peppers on each side until charred and the halloumi
begins to soften.

Per serving

206 kcalories, protein 11.6g, carbohydrate 10.3g, fat 13.4 g, saturated fat 7.5g, fibre
2.5g, salt 2.02 g