Tag Archives: chicken thighs

Creamy Tarragon & Dijon Spring Chicken

12 Jun

dav

How many times have you looked in your fridge for some dinner ideas and all you see are chicken thighs, chicken fillets, chicken quarters, with no other meat whatsoever. Oh yeah, that’s definitely my fridge! As most of you might know, I cannot convince myself to buy a ready meal… I have a feeling my mom will just sense it across the waters that I popped it into the microwave! She will know, all the way from South Africa! Mothers and daughters have this strange connection, and mine definitely knows when I’m up to something!

It’s no secret that chicken is a favourite among most. In my house, THE favourite when the lion gets to decide what he wants for dinner. Lets be honest here, he actually decides what he wants for dinner every night, along with a little bit of imagination from me when I start naming a few dishes. Well,  his favourite… you guessed it,  chicken fillets. For the love of my taste buds, REALLY??

Some days, you’ve just really run out of ideas! A while back I posted a recipe for chicken fillets with tarragon and I started thinking how I could adjust it slightly for something new and fresh. It took a glass of wine, some good music and another browse in my spice cupboard and fridge, but I came up with a different take on chicken thighs with tarragon. A little bit of lemon, white wine, courgettes and that cheeky spoon of mustard! Definitely not for the faint hearted as tarragon has a very specific taste. I might even say an acquired taste for most, but don’t be afraid, why don’t you just try it?  I hope you like it!

dav

Ingredients

1 pack of chicken thighs, skin on

1 x bunch of fresh salad onions (big chives really)

half a glass of dry white wine

Juice of 1 fresh lemon

2 x medium sized or 1 large courgette, chopped to a medium size

1 x tablespoon of dried tarragon

250 ml of cream or soya cream (dairy intolerant)

1 x onion, roughly chopped

1 x bunch of fresh green asparagus, roughly chopped

1 x pack of small button mushrooms or normal mushrooms (you can chop these in half)

1 x tablespoon of olive oil

1 x pack of fine glass rice noodles (or any rice noodles)

1 x heaped teaspoon of Dijon mustard

salt and black pepper to taste

dav

This is a lovely one pot dish! Get a heavy bottomed casserole / stew saucepan/pot to cook this in. Preheat your oven to 160 degrees celcius.

Add your olive oil to your saucepan and start frying your onion until transluscent. Add your chicken and start frying and sealing it. Season with salt and black pepper.

dav

Once its golden,add your tarragon and start mixing through. Turn up the heat a little bit and add your white wine.

Once the white wine has started to bubble with the chicken and onion, add your cream or soya cream and lemon juice.

dav

Place it in the oven for 20 minutes with a lid. Remove the lid and cook uncovered for another 10 minutes, making sure your chicken is on top, allowing for a crispy skin.

Add your courgettes and asparagus and mix through the mustard as well, but make sure to add the courgettes to the side and underneath the chicken, still ensuring that when you’ve mixed it through, your chicken is still on top allowing it to stay and even become more crispy.

dav

Allow to cook uncovered in the oven for another 8 – 10 minutes or until your courgette is al dente. Very important, you don’t want the courgette to overcook, or it creates more water, taking the taste away from your indulging little sauce.

In the meantime, take one cube of chicken or vegetable stock and bring to boil in a saucepan. Add your glass noodles. Most of the time these only cook for about 5 – 7 minutes, so keep an eye on them.

dav

So, you’re done! Drain your noodles, place them on the plate, placing the chicken and veg on top and drizzling with your lovely, creamy, tarragon sauce!

dav

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Advertisements

zesty and tangy summer chicken

4 Aug

From THE worst blogger in the world! I never seem to have enough time to do posts every day, not even once a week! Especially since summers in London are so short, I tend to say away from all technology, and I’m hoping this will pose as an excuse for my #noblognessdisease

asparagus

It has definitely caught up with me, since I’ve started to become a bit “low”, which is what happens when I’ve not been creative for some time.

I do hope this post will lift my spirits, and encourage your appetite!

 

mushroom

Zesty & tangy summer chicken

2 x teaspoons olive oil

season with Schwartz season all / chicken spice to taste

1 x pack of chicken thigh fillets

2 x tablespoons of capers

2 x handfuls of sliced button mushrooms

juice of a lemon

2  x handfuls of fresh oregano

2 x bunches of fresh, green asparagus

1 x red onion, finely chopped

2 x teaspoons of butter

30ml dry white wine

sprinkle of grana padano / freshly grated parmesan

Freshly ground black pepper to taste

mushroom onion

Heat the olive oil in the pan. While its heating up, season your chicken thighs with the season all / chicken spice.

mushroom asparagus

Cook the thighs about 7-10 minutes on each side, depending on their thickness. You want it to become crispy on each side.

Meanwhile, while your chicken is cooking, take another pan and melt the butter in it. Add your mushrooms and gently fry them. While you’re frying them, check your chicken thighs. As soon as it has cooked crispy on both sides, add your browned mushrooms to the chicken.

asparagus and oregano

Mix through and add half of the lemon juice. Allow to simmer for a minute or two and then add the capers and white wine.

Take the remaining butter and add to the pan the mushrooms were cooked in.

asparagus and onion

Cook the asparagus with the freshly picked leaves of the oregano in the butter, season with salt and pepper and allow to grill in the pan for a few minutes. Now add the finely chopped red onion and mix.

oregano

mushroom and asparagus

After frying slightly,  add the remaining lemon juice and white wine. Allow it to simmer away slightly, but make sure the asparagus doesn’t overcook, or it will be soggy. You want it to stay firm. Sprinkle over a little bit of freshly grated parmesan, and you’ll sing!

assembled chicken

All you do now is dish it up!

assembled chicken

If you feel like it, you can always lean over to the posh side and add a cheeky poached egg on top, either one is really tasty!

assembled chicken

Chutzpah chicken!!

23 Aug

Or… now that I think of chicken.. wobbly chicken neck!!! This is my new name for my fellow passengers on the train in the morning. A floppy chicken neck as their sleeping heads move with the train’s rhythm, which I might add has become very entertaining in the morning. That is the lifestyle here at the moment. It seems like everyone’s lifestyle has increased with (dare I say it) the speed of Usain Bolt’s world record! No time, only rushing.. everywhere.. the whole time…so maybe the “headless chicken” is a better comparison for the last few months. Tonight I want to make a dish with some chutzpah!

 

Something that will make me slow down, smell the food, taste it, relax and enjoy! Usually, it is really busy, but I still find time to photograph my food, think about recipes and actually do my blog posts. I have decided to do this today, no matter how tired I am or what time it is. This is my little energy patch.. it keeps me smiling and happy and inspired J So just because I focused myself to do a post tonight, I am inspired with a new idea! Or not.. maybe just in the mood for comforting home cooking… to be honest.. my mom’s cooking. This brings me to say that she is coming to visit… So I am sure mom will spoil her “babies” once she is here J Hoorah!! Cant wait!!!

 

Some leftover red wine.. some chicken thighs.. some mushrooms.. olives.. why don’t I just toss them all together and make a little party dish.. since it is almost Friday.. AND since this will be a long weekend J

 

Celebration Chutzpah Chicken

 

1 pack of chicken thighs

2 handfuls of mushrooms, roughly chopped

1 red onion, roughly chopped

1 heaped teaspoon of chopped garlic

Handful of fresh thyme

Handful of olives

1 cup of red wine

1/2 cup of white wine

1 tablespoon of olive oil

2 tablespoons of corn flour

Salt & pepper to taste

 

Add olive oil to a heated casserole dish like Le Creuset or anything similar. Brown your chicken. Remove and place aside.

Now add your onion, mushrooms, garlic and thyme. Cook until the onions are browned. Now, add your chicken and mix through. Add salt & pepper to taste. Sprinkle over the cornflour and mix through.

Now, add the red wine, cover and simmer on medium heat for about 45 minutes. 10 minutes before you dish up, add the olives. Quick and happy all in one casserole dish!!  Serve with rice… and maybe a few glasses of full bodied red wine ;-p