Chicken Marengo

Ingredients :

• 1 tablespoon olive oil
• 300g pack of mushroom cup, halved
• 4 chicken legs without skin
• 500g of garlic & passata concoction
• 1 chicken cube
• 100g complained, black kalamata olives
• chopped parsley, for presentation
• Sort of spaghetti and salad, or mash and green vegetables, for presentation

How To Make :

1. Heat the oil in a large skillet and fry the mushrooms until it begins to soften. mix the chicken legs and cook for a while until the color turns golden
2. Pour in passata, crushed in stock cubes and stir in olives. Season with black pepper - do not use salt. Cover and simmer for 40 minutes until the chicken is tender. Sprinkle with parsley and serve with pasta and salad, or mash and green vegetables, if you like.

Roast chicken & pea risotto

Ingredients :

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 350g of risotto rice
• 1 small white wine glass
• Stock of heat 1l
• 2 chicken breast of roasted chicken, chopped
• 1 tablespoon of thyme leaves
• 200g of frozen peas
• 1 tbsp crème fraîche
• 2 tablespoons grated parmesan
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How To Make:

1.  Prepare a large pan, heat the oil and saute the onion and garlic for 5 minutes. Combine the rice and cook for another 1 minute, until it starts to look well blended. Pour the white wine, stir and let it sink
2. Pour the stock and simmer until the rice is tender. Add chicken, thyme and peas, then cook for 2 minutes. Add crème fraiche and parmesan with some spices, then remove. cover and let stand for 2 minutes before served with extra parmesan, if you like

Roast chicken with couscous & pine nut stuffing

Ingredients :

• 100g couscous
• Stock of boiling chicken 175ml
• 50g butter
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 100 g of pine nuts
• 140 g dried apricots, roughly chopped
• a small handful of parsley, roughly chopped
• 2 tbsp mint leaves, roughly chopped
• 1 lemon
• 1 egg, in shake
• 6 skinless chicken breasts
• 16 streaky baco rashers

How To Make :

1. Put the couscous into a large heat-resistant bowl, then pour the stock, then cover with cling film for 5 minutes until seeped. Melt half butter into the pan, then fry the onion and garlic for 5-8 minutes until tender. Then set aside first. Fry the pine nuts for a few minutes until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add the juice of lemon juice, season, then stir the eggs, leave to cool.
2.  You can use the back of the knife, Make some slashes at the thickest part of each chicken breast and put between 2 sheets of paper stick. Use a heavy frying pan to slice the chicken with 1cm thickness. Arrange chickens on top of meat, so there is no gap, but let it be baking. (It helps to roll the chicken.)
3. To lay chicken stuffing with lengthwise and Using tin foil to help roll up bacon and chicken. Wrap tightly in foil, turn the end to hold it, then chill for 2 hours or up to 1 day.
4. Preheat oven to 180C. Place the chicken, paste it down, Cook for 30 minutes, then wrap the foil and apply a grill with remaining butter. Cook, for 20-30 minutes until cooked, and serve while warm.

Creamy pesto chicken with roasted tomatoes

Ingredients :

• 4 skinless skinless chicken breasts
• 3 tablespoons homemade pesto
• 85g mascarpone
• 4 tablespoons olive oil
• 100g breadcrumb, preferably from old days bread
• 175g of small tomatoes
• handful of pine nuts
• handful of basil leaves

How To Make :

1.  Prepare the oven, then heat the oven to 200C. take a small sharp knife to make a gap along the chest's side of each chicken to form a pocket. Combine with pesto and mascarpone, then take a quarter spoon to mix into each chicken breast.
2. apply a little oil, about 1 tsp, throughout the chicken breast and season well. Pour breadcrumbs into large plates and season. Put each chicken breast on the plate and press it all with breadcrumbs. Place in a shallow baking sheet fed with little oil along with tomatoes
3. After that, cook in the oven for 20-25 minutes until the chicken starts to change color to golden. Strain the pine nuts and cook for another 2 minutes. Sprinkle with basil leaves and serve with new potatoes or crusty bread

Slow cooker Spanish chicken

Ingredients :

• 2 tablespoons olive oil
• 1 spanish onion, halved and sliced
• 12 large chicken thighs, peeled skin
• 225g pack chorizo picante, sliced thick
• Wrap 3 peppers mixed color, cut into pieces
• 150g (dried heavy) pitted pimento porcelain green orange
• 300ml dry white wine
• Chicken stock 300ml
• 1 tbsp tomato concoction

How To Make :

1. Prepare a large skillet, heat the oil. Fry the onion for 5 minutes until the color turns golden. Pour into a slow cooker pot (we use 6.5 liters model), then fry chicken and chorizo in the same pot until it starts golden, then you can do this for 2 times. Once cooked, mix it into a slow cooker with peppers and olives
2. Pour a little wine, stock and tomato potion into the pan. Stir gently on the part attached to the bottom, cover and cook under for 6 hours.
3. Serve while warm, and serve with white wine

Creamy masala chicken

Ingredients :

• 4 skinless skinless chicken breasts, cubed
• 3cm fresh root ginger, peeled and chopped
• 2 cloves of garlic, chopped
• 1 teaspoon mild chilli powder
• 2 tablespoons fresh cilantro, chopped
• Juice from 1 lime
• 2 tablespoons vegetable oil
• 1 onion
• 1 red chilli
• 1 teaspoon of turmeric
• 284ml double cream
• juice ½ lemon

How To Make :

1. Combine chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp oil in a bowl. Stir, and set aside. Cut onions, and seeds and chili pieces.
2. Heat a large pan. Boil chicken for about 6-8 minutes, stirring occasionally
3. While waiting for the chicken cooked, heat the remaining oil in a frying pan and fry the onion and chili for 3-4 minutes until softened. Add turmeric and stir-fry for 1 minute. Lower the temperature, pour cream and simmer for 2-3 minutes
4.  Add chicken and simmer for 5 minutes, add lemon juice, let stand perfectly. Serve with rice and naan bread.
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Moroccan chicken one-pot

Ingredients :

• 4 skinless skinless chicken breasts
• 3 tablespoons olive oil
• 2 onions, 1 roughly chopped, 1 slice
• 100 g of tomatoes
• Ginger 100g, roughly chopped
• 3 cloves of garlic
• 1 tsp turmeric
• 1 tablespoon each cumin, coriander and cinnamon
• 1 large butternut flask, seeded and cut into large pieces
• Chicken stock 600ml
• 2 tablespoons brown sugar
• 1 small onion, finely chopped
• 1 lemon
• handful of mint leaves
• Feta cheese 100g, in puree
• couscous and natural yogurt
• 2 tablespoons red wine vinegar
• 100g of dried cherries

How To Make :

1. Heat 2 tbsp oil in a flameproof skillet, then input the chicken on all sides. Raise the chicken to the plate. Saute the onion chopped onion, tomato, ginger and garlic into a rough spice. Fry the onion sliced with oil in the pan until cooked, then add the seasoning and fry for 1 minute more until fragrant. After that, the pasta is fried for a few minutes to perfect it.
2. ut chicken pieces onto the plate with pumpkin, broth, sugar and vinegar. Let stand until boiling, then cook for 30 minutes until the chicken is cooked. Pick up the chicken and stir, continue cooking sauce until it boils and thickens.
3. Put onion, lemon zest, mint and feta that have been mixed. Serve on a plate, then serve with some couscous and yogurt