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Chicken chasseur with creamy mash
By James Martin
Ingredients
For the chicken
1 x 1.5kg/3lb 5oz chicken, cut into 8 pieces
salt and freshly ground black pepper
50g/2oz plain flour
2 tbsp olive oil
115g/4oz butter
110g/4oz smoked streaky bacon, sliced into lardons
150g/5½oz button mushrooms
150g/5½oz shallots, thickly sliced
55g/2oz caster sugar
175ml/6fl oz white wine
300ml/10fl oz chicken stock
2 tbsp tomato purée
2 tbsp tarragon, finely chopped
2 tomatoes, skinned, seeded and chopped
4 tbsp flat leaf parsley, finely chopped
For the mash
1 kg/2lb 4oz floury potatoes, peeled and cut into chunks
115g/4oz butter
125ml/4fl oz full fat milk
Method
Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.
Heat a large sauté pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.
Meanwhile, heat a frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2-3 minutes until golden and caramelised.
Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and mushroom mixture over the chicken. Add the stock, tomato purée and tarragon to the chicken and bring to the boil.
Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.
Meanwhile, for the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.
Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside.
Chicken cordon bleu
By James Martin
Ingredients
4 boneless skinless chicken breasts
175g/6oz emmental, cut into 8 chunks
4 slices good-quality thick-cut ham
salt and freshly ground black pepper
75g/2¾oz plain flour
3 free-range eggs, lightly beaten
150g/5oz Japanese panko breadcrumbs
150g/5oz butter
300g/10½oz French beans, trimmed
25g/1oz flaked almonds
Method
1.Cut the chicken breasts in half horizontally nearly all the way through, then open each one out into a heart shape.
2.Lay a large sheet of cling film onto a work surface, place one butterflied chicken breast on top, then cover with a second sheet of cling film. Gently flatten the chicken breast with a meat mallet or rolling pin to a thickness of 1cm/½in. Discard the cling film.
3.Repeat the process with the remaining chicken breasts.
4.Place 2 pieces of emmental onto one side of each flattened chicken breast. Fold over one slice of ham and place it on top of the cheese. Fold the other half of the chicken over the filling and press down lightly. Repeat the process with the remaining chicken breasts.
5.Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto a separate plate.
6.Dredge each filled chicken breast first in the flour, then dip it in the beaten egg, then roll it in the breadcrumbs to cover.
7.Heat 125g/4½ oz of the butter in a large frying pan over a medium heat. When the butter is foaming, add the chicken breasts (in batches if necessary) and fry for 4-5 minutes on one side, or until the breadcrumbs are golden-brown. Turn the chicken breasts over and fry for a further 4-5 minutes, basting the chicken with the butter in the pan at intervals. Try to keep the heat low enough to avoid burning the breadcrumbs or butter, but high enough to cook the chicken completely, until no trace of pink remains.
8.When the chicken breasts are cooked through, the coating is golden-brown and the cheese filling has melted, remove the chicken breasts from the pan and set aside on a warm plate.
9.Bring a pan of salted water to the boil, add the beans and cook for 3-4 minutes, or until just tender. Drain well.
10.Return the pan to the heat, add the remaining butter, then fry the flaked almonds for a few seconds until toasted. Return the beans to the pan, mix well, then season, to taste, with salt and freshly ground black pepper.
11.Serve the chicken cordon bleu on serving plates with a spoonful of beans alongside.
Classic chicken Kiev with spring vegetables
By James Martin
Ingredients
225g/8oz unsalted butter, softened
1 garlic bulb, cloves peeled and crushed
4 tbsp chopped fresh flatleaf parsley leaves
vegetable oil, for deep-frying
4 skinless chicken breasts, wing bone left in (ask your butcher to do this for you)
75g/2¾oz plain flour
3 free-range eggs, lightly beaten
90g/3¼oz Japanese panko breadcrumbs
125g/4½oz runner beans, trimmed, cut into 4cm/1½in pieces
125g/4½oz fresh or frozen peas
4 spring onions, trimmed, white part roughly chopped
125g/4½oz broad beans, double podded
6 blanched garlic scapes (the long stalks from fresh garlic), cut into 4cm/1½in pieces (optional)
salt and freshly ground black pepper
Method
1.In a bowl, mix together 175g/6oz of the butter, all but one clove of garlic and half of the parsley. Season, to taste, with salt and freshly ground black pepper.
2.Place a sheet of cling film on a clean work surface. Spoon the garlic butter onto the cling film, then pull the edge of the cling film on top of the butter and mould the butter into a log shape. Twist the ends of the cling film to seal and chill in the fridge for at least an hour, or until needed.
3.Heat the oil in a deep-fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
4.While the oil is heating, carefully cut a deep pocket in each of the chicken breasts, inserting the knife into the bone end, just under the bone.
5.Remove the cling film from the chilled garlic butter and slice it into 1cm/½in slices. Stuff each chicken breast with a few slices of garlic butter, pushing them into the chicken as far as possible.
6.Sprinkle the flour onto a plate. Beat the eggs in a bowl. Scatter the breadcrumbs onto another plate. Dust each chicken breast first in the flour, then dip into the beaten egg, then roll in the breadcrumbs until completely coated.
7.Carefully lower the chicken Kievs into the hot oil, two at a time, and fry for 8-10 minutes, or until the breadcrumbs are golden-brown and the chicken is cooked through. (To check that the chicken is cooked through, remove one breast from the oil using a slotted spoon and pierce in the thickest part with a skewer; the juices should run clear. Take care not to pierce the chicken too deeply in case the melted butter escapes!) Set the chicken Kievs aside on a plate lined with kitchen paper to drain and keep warm. Repeat the process with the remaining two chicken Kievs.
8.Meanwhile, place the runner beans, peas, spring onions, broad beans, the remaining clove of garlic and 25g/1oz of the remaining butter in a small saucepan. Cover with 275ml/½ pint water and bring to the boil. Reduce the heat until the water is simmering, then simmer for 3-4 minutes, or until the vegetables are tender. Drain well and return the vegetables to the pan.
9.Add the remaining 25g/1oz of butter, the remaining parsley and the garlic scapes, if using, to the pan and heat through until the butter has melted. Season, to taste, with salt and freshly ground black pepper.
10.To serve, spoon the spring vegetables into the centre of four serving plates. Top each portion with a chicken Kiev.
OR
By John Torode
Ingredients
4 x 225g/8oz chicken breasts, wing bone left in but skin removed
For the garlic herb butter
handful fresh parsley, chopped
120g/4oz butter, at room temperature
2 garlic cloves, peeled and crushed
salt and freshly ground black pepper
1 tsp Dijon mustard
For the crumb coating
60g/2½oz plain flour
1 egg, lightly beaten
1 tbsp milk
100g/3½oz white bread, crusts removed, dried and processed into breadcrumbs
120ml/4fl oz olive oil
To serve
mashed potato
green beans
lemon wedges
Method
1.Preheat the oven to 190C/370F/Gas 5.
2.For the chicken, remove the mini-fillet at the back of the chicken breasts and set aside. Using a sharp knife, slice open the breasts so that they can be opened up like a book from the top to the bottom. Gently bash the breasts out with a meat mallet or rolling pin so they are flat.
3.Repeat the flattening process with the mini-fillets. These little fillets will be used as sticking plasters to stop the butter from oozing during cooking.
4.For the herb butter, place the parsley, butter, garlic, Dijon mustard and the salt and pepper into a bowl and mix together well. Divide the butter mixture into four thumb-sized pieces and place into the fridge to chill and set.
5.Turn each flattened chicken breast over and put a roll of herb butter in the centre of each and then roll up like a cigar. Cover any holes with the flattened fillet pieces.
6.Dredge the breasts in flour and place into the freezer for 2-3 minutes to cool.
7.Meanwhile beat the egg and milk together in a bowl.
8.Remove the floured chicken from the freezer and dip in the egg mixture to coat thoroughly.
9.Roll the breasts in the breadcrumbs, making sure that they are well coated, then place in the fridge for 30 minutes.
10.Heat 120ml oil in a pan over a medium heat. Add the chicken breasts and fry for two minutes, until golden brown. Turn the breasts and transfer to the oven to cook for 12-14 minutes, until golden and completely cooked through.
11.Remove from the oven and drain onto kitchen towels.
12.Serve with mashed potato and green beans, with lemon wedges to garnish.
Chicken pie
Ingredients
For the rough puff pastry
250g/9oz plain flour
250g/9oz very cold butter, cut into small cubes
½ tsp salt
125ml/4fl oz ice-cold water
For the pie
25g/1oz butter
1 banana shallot, finely chopped
1 garlic clove, finely sliced
2 large boneless and skinless chicken breasts, cut into 1cm/½in thick slices
150g/5½oz mixed mushrooms, such as chanterelle, girolles and chestnut mushrooms, chestnuts cut into quarters, rest left whole
50ml/2fl oz Madeira
150ml/5fl oz chicken stock
2 tbsp chopped tarragon leaves
200ml/7fl oz double cream
2 free-range egg yolks, lightly beaten
sea salt and freshly ground black pepper
Method
1.For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.
2.When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in completely.
3.Roll the mixture into a 2.5cm/1in-thick rectangle, wrap in cling film and refrigerate for 20 minutes.
4.When the pastry is chilled, flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle.
5.Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn.
6.Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Rest the pastry in the fridge for at least 20 minutes between turns. Repeat two more times to make four turns.
7.Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.
8.For the pie, preheat the oven to 200C/180C Fan/Gas 6.
9.Heat a large ovenproof frying pan until hot, add the butter and when the butter is foaming, add, the shallot and garlic and fry for a minute. Add the chicken and fry until just coloured.
10.Add the mushrooms and fry over a high heat for 2-3 minutes, or until just softened. Add the Madeira and flambé by tipping the pan towards the flame or carefully lighting using cooks' matches. (CAUTION: make sure there are no flammable materials above the pan when flaming.)
11.Add the chicken stock and bring to a simmer, then add the tarragon and cream and simmer for five minutes. Add salt and pepper to taste and then set aside to cool.
12.Roll out the pastry until it is 5cm/2in wider than the ovenproof frying pan and about 4-5mm thick. Brush the edges of the frying pan with beaten egg and then lay the pastry over the top of the pie filling and crimp at the edges. Trim away any excess pastry and brush the top of the pie with the remaining egg. Use any pastry trimmings to make leaves to decorate the top of the pie.
13.Bake for 25 minutes, or until the pastry is crisp and golden-brown and the filling bubbling.
By James Martin
Ingredients
For the chicken
1 x 1.5kg/3lb 5oz chicken, cut into 8 pieces
salt and freshly ground black pepper
50g/2oz plain flour
2 tbsp olive oil
115g/4oz butter
110g/4oz smoked streaky bacon, sliced into lardons
150g/5½oz button mushrooms
150g/5½oz shallots, thickly sliced
55g/2oz caster sugar
175ml/6fl oz white wine
300ml/10fl oz chicken stock
2 tbsp tomato purée
2 tbsp tarragon, finely chopped
2 tomatoes, skinned, seeded and chopped
4 tbsp flat leaf parsley, finely chopped
For the mash
1 kg/2lb 4oz floury potatoes, peeled and cut into chunks
115g/4oz butter
125ml/4fl oz full fat milk
Method
Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.
Heat a large sauté pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.
Meanwhile, heat a frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2-3 minutes until golden and caramelised.
Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and mushroom mixture over the chicken. Add the stock, tomato purée and tarragon to the chicken and bring to the boil.
Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.
Meanwhile, for the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.
Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside.
Chicken cordon bleu
By James Martin
Ingredients
4 boneless skinless chicken breasts
175g/6oz emmental, cut into 8 chunks
4 slices good-quality thick-cut ham
salt and freshly ground black pepper
75g/2¾oz plain flour
3 free-range eggs, lightly beaten
150g/5oz Japanese panko breadcrumbs
150g/5oz butter
300g/10½oz French beans, trimmed
25g/1oz flaked almonds
Method
1.Cut the chicken breasts in half horizontally nearly all the way through, then open each one out into a heart shape.
2.Lay a large sheet of cling film onto a work surface, place one butterflied chicken breast on top, then cover with a second sheet of cling film. Gently flatten the chicken breast with a meat mallet or rolling pin to a thickness of 1cm/½in. Discard the cling film.
3.Repeat the process with the remaining chicken breasts.
4.Place 2 pieces of emmental onto one side of each flattened chicken breast. Fold over one slice of ham and place it on top of the cheese. Fold the other half of the chicken over the filling and press down lightly. Repeat the process with the remaining chicken breasts.
5.Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto a separate plate.
6.Dredge each filled chicken breast first in the flour, then dip it in the beaten egg, then roll it in the breadcrumbs to cover.
7.Heat 125g/4½ oz of the butter in a large frying pan over a medium heat. When the butter is foaming, add the chicken breasts (in batches if necessary) and fry for 4-5 minutes on one side, or until the breadcrumbs are golden-brown. Turn the chicken breasts over and fry for a further 4-5 minutes, basting the chicken with the butter in the pan at intervals. Try to keep the heat low enough to avoid burning the breadcrumbs or butter, but high enough to cook the chicken completely, until no trace of pink remains.
8.When the chicken breasts are cooked through, the coating is golden-brown and the cheese filling has melted, remove the chicken breasts from the pan and set aside on a warm plate.
9.Bring a pan of salted water to the boil, add the beans and cook for 3-4 minutes, or until just tender. Drain well.
10.Return the pan to the heat, add the remaining butter, then fry the flaked almonds for a few seconds until toasted. Return the beans to the pan, mix well, then season, to taste, with salt and freshly ground black pepper.
11.Serve the chicken cordon bleu on serving plates with a spoonful of beans alongside.
Classic chicken Kiev with spring vegetables
By James Martin
Ingredients
225g/8oz unsalted butter, softened
1 garlic bulb, cloves peeled and crushed
4 tbsp chopped fresh flatleaf parsley leaves
vegetable oil, for deep-frying
4 skinless chicken breasts, wing bone left in (ask your butcher to do this for you)
75g/2¾oz plain flour
3 free-range eggs, lightly beaten
90g/3¼oz Japanese panko breadcrumbs
125g/4½oz runner beans, trimmed, cut into 4cm/1½in pieces
125g/4½oz fresh or frozen peas
4 spring onions, trimmed, white part roughly chopped
125g/4½oz broad beans, double podded
6 blanched garlic scapes (the long stalks from fresh garlic), cut into 4cm/1½in pieces (optional)
salt and freshly ground black pepper
Method
1.In a bowl, mix together 175g/6oz of the butter, all but one clove of garlic and half of the parsley. Season, to taste, with salt and freshly ground black pepper.
2.Place a sheet of cling film on a clean work surface. Spoon the garlic butter onto the cling film, then pull the edge of the cling film on top of the butter and mould the butter into a log shape. Twist the ends of the cling film to seal and chill in the fridge for at least an hour, or until needed.
3.Heat the oil in a deep-fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
4.While the oil is heating, carefully cut a deep pocket in each of the chicken breasts, inserting the knife into the bone end, just under the bone.
5.Remove the cling film from the chilled garlic butter and slice it into 1cm/½in slices. Stuff each chicken breast with a few slices of garlic butter, pushing them into the chicken as far as possible.
6.Sprinkle the flour onto a plate. Beat the eggs in a bowl. Scatter the breadcrumbs onto another plate. Dust each chicken breast first in the flour, then dip into the beaten egg, then roll in the breadcrumbs until completely coated.
7.Carefully lower the chicken Kievs into the hot oil, two at a time, and fry for 8-10 minutes, or until the breadcrumbs are golden-brown and the chicken is cooked through. (To check that the chicken is cooked through, remove one breast from the oil using a slotted spoon and pierce in the thickest part with a skewer; the juices should run clear. Take care not to pierce the chicken too deeply in case the melted butter escapes!) Set the chicken Kievs aside on a plate lined with kitchen paper to drain and keep warm. Repeat the process with the remaining two chicken Kievs.
8.Meanwhile, place the runner beans, peas, spring onions, broad beans, the remaining clove of garlic and 25g/1oz of the remaining butter in a small saucepan. Cover with 275ml/½ pint water and bring to the boil. Reduce the heat until the water is simmering, then simmer for 3-4 minutes, or until the vegetables are tender. Drain well and return the vegetables to the pan.
9.Add the remaining 25g/1oz of butter, the remaining parsley and the garlic scapes, if using, to the pan and heat through until the butter has melted. Season, to taste, with salt and freshly ground black pepper.
10.To serve, spoon the spring vegetables into the centre of four serving plates. Top each portion with a chicken Kiev.
OR
By John Torode
Ingredients
4 x 225g/8oz chicken breasts, wing bone left in but skin removed
For the garlic herb butter
handful fresh parsley, chopped
120g/4oz butter, at room temperature
2 garlic cloves, peeled and crushed
salt and freshly ground black pepper
1 tsp Dijon mustard
For the crumb coating
60g/2½oz plain flour
1 egg, lightly beaten
1 tbsp milk
100g/3½oz white bread, crusts removed, dried and processed into breadcrumbs
120ml/4fl oz olive oil
To serve
mashed potato
green beans
lemon wedges
Method
1.Preheat the oven to 190C/370F/Gas 5.
2.For the chicken, remove the mini-fillet at the back of the chicken breasts and set aside. Using a sharp knife, slice open the breasts so that they can be opened up like a book from the top to the bottom. Gently bash the breasts out with a meat mallet or rolling pin so they are flat.
3.Repeat the flattening process with the mini-fillets. These little fillets will be used as sticking plasters to stop the butter from oozing during cooking.
4.For the herb butter, place the parsley, butter, garlic, Dijon mustard and the salt and pepper into a bowl and mix together well. Divide the butter mixture into four thumb-sized pieces and place into the fridge to chill and set.
5.Turn each flattened chicken breast over and put a roll of herb butter in the centre of each and then roll up like a cigar. Cover any holes with the flattened fillet pieces.
6.Dredge the breasts in flour and place into the freezer for 2-3 minutes to cool.
7.Meanwhile beat the egg and milk together in a bowl.
8.Remove the floured chicken from the freezer and dip in the egg mixture to coat thoroughly.
9.Roll the breasts in the breadcrumbs, making sure that they are well coated, then place in the fridge for 30 minutes.
10.Heat 120ml oil in a pan over a medium heat. Add the chicken breasts and fry for two minutes, until golden brown. Turn the breasts and transfer to the oven to cook for 12-14 minutes, until golden and completely cooked through.
11.Remove from the oven and drain onto kitchen towels.
12.Serve with mashed potato and green beans, with lemon wedges to garnish.
Chicken pie
Ingredients
For the rough puff pastry
250g/9oz plain flour
250g/9oz very cold butter, cut into small cubes
½ tsp salt
125ml/4fl oz ice-cold water
For the pie
25g/1oz butter
1 banana shallot, finely chopped
1 garlic clove, finely sliced
2 large boneless and skinless chicken breasts, cut into 1cm/½in thick slices
150g/5½oz mixed mushrooms, such as chanterelle, girolles and chestnut mushrooms, chestnuts cut into quarters, rest left whole
50ml/2fl oz Madeira
150ml/5fl oz chicken stock
2 tbsp chopped tarragon leaves
200ml/7fl oz double cream
2 free-range egg yolks, lightly beaten
sea salt and freshly ground black pepper
Method
1.For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.
2.When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in completely.
3.Roll the mixture into a 2.5cm/1in-thick rectangle, wrap in cling film and refrigerate for 20 minutes.
4.When the pastry is chilled, flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle.
5.Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn.
6.Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Rest the pastry in the fridge for at least 20 minutes between turns. Repeat two more times to make four turns.
7.Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.
8.For the pie, preheat the oven to 200C/180C Fan/Gas 6.
9.Heat a large ovenproof frying pan until hot, add the butter and when the butter is foaming, add, the shallot and garlic and fry for a minute. Add the chicken and fry until just coloured.
10.Add the mushrooms and fry over a high heat for 2-3 minutes, or until just softened. Add the Madeira and flambé by tipping the pan towards the flame or carefully lighting using cooks' matches. (CAUTION: make sure there are no flammable materials above the pan when flaming.)
11.Add the chicken stock and bring to a simmer, then add the tarragon and cream and simmer for five minutes. Add salt and pepper to taste and then set aside to cool.
12.Roll out the pastry until it is 5cm/2in wider than the ovenproof frying pan and about 4-5mm thick. Brush the edges of the frying pan with beaten egg and then lay the pastry over the top of the pie filling and crimp at the edges. Trim away any excess pastry and brush the top of the pie with the remaining egg. Use any pastry trimmings to make leaves to decorate the top of the pie.
13.Bake for 25 minutes, or until the pastry is crisp and golden-brown and the filling bubbling.
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