6 small (about 600g) chicken drumsticks
6 (about 1.5kg) chicken thigh cutlets
1kg chat (small coliban) potatoes, halved
2-4 ripe tomatoes, chopped
95g (1/2 cup) kalamata olives (or more depending if you like them)
2 garlic cloves, peeled, thinly sliced (or 2 tblspns minced garlic)
2 sprigs fresh rosemary, leaves only
125ml (1/2 cup) dry white wine
Preheat oven to 200°C. Heat oil or butter in a 3L (12-cup capacity) metal roasting dish, over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate. Repeat with the chicken thigh cutlets.
Add a little more butter if needed then add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat.
Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.
1kg chicken pieces
1 ½ level tablespoons flour
2 level tablespoons butter
2 rashers bacon, chopped
1 onion, chopped
1 level teaspoon salt
200 -250g mushrooms, sliced
Roll chicken pieces in flour and brown slowly in butter in large frypan. Remove from pan and place in large casserole dish. Put chopped bacon and onion into frypan and cook over low heat until glossy and transparent. Pour over chicken. Add salt and pepper and sliced mushrooms. Cover and cook in oven (160c) until tender – about 2 hours. Remove any excess fat from casserole. Garnish with chopped parsley. Serve with rice and freshly cooked vegetables and salad.
Apricot Chicken Casserole
1 kg chicken pieces
1/3 cup oil
1 packet French onion soup mix
¼ cup plain flour
1 x 470g tin apricot nector
2 chicken stock cubes
Salt and pepper
Brown chicken in a pan with oil. Remove pieces and place in casserole dish. In pan, add soup mix and flour. Stir until flour is golden brown. Remove pan from heat. Add apricot nectar, 2 cups water, chicken stock cubes, salt and pepper to taste. Return pan to heat and stir until sauce thickens. (stir in optional cream). Pour sauce over chicken in casserole dish. Bake in oven (180-200c) for 1 hour. Garnish with chopped parsley.
4 chicken breasts
4 cloves garlic (you actually need cloves for this one)
1 onion, quartered
Mushrooms, chopped (not neatly they are just for flavour)
Tub of Creme Fraiche (think about 300g??)
Dry white wine
Can add herbs, I like sage or thyme OR add a bouquet garni
In very large fry pan melt a tablespoon of butter, add onion, garlic and mushrooms. When onions soft, add chicken breasts, brown both sides. Add about a cup or two of white wine, simmer to reduce (just a little). Add tub of creme fraiche, salt and pepper to taste, simmer until chicken cooked through.
Place chicken breasts on serving plates. Strain sauce through sieve, into jug. Pour over chicken.
Best served with green beans and carrots.