Foolproof slow roast chicken

Ingredients :

• Butter
• Chicken 1.6kg
• 1kg of baked potato, halved or four if large
• 2 whole garlic, halved
• 100ml white wine
• 100ml chicken stock
• 2 rosemary rods, broken into stalks
• 6 bay leaves
• 1 lemon, sliced some parts

How To Make :

1. Prepare the oven & heat it to 160C. apply butter on the grill and put some pieces of chicken that will be roasted.
2. Put the chicken regularly and put the potatoes. Put the garlic that has been halved into the can, pour the white wine and broth, then cover with foil and place it in the oven. Cook for 1 hour then remove the foil and give the potatoes. Add seasoning and lemon slices, then cook for 50 minutes.
3. Preheat oven with temperature 220C. Cook for another 30 minutes, then remove the chicken and potato from the pan. Cover the chicken loosely on the foil and let stand for 10 minutes on the plate before carving. Agara potatoes in a warm state. Serve with juice

Honey mustard chicken pot with parsnips

Ingredients :

• 1 tablespoon olive oil
• 8 bones-in chicken thighs, skin lifted
• 2 onions, finely chopped
• 350g sweet potato, cut the stick
• 300ml vegetable stock
• 2 tbsp mustard
• 2 tablespoons clear honey
• some thyme stalks
• parsley flat leaves, as a complement to the cuisine.

How To Make :

1. Prepare a large frying pan, and heat half the oil. Chicken up to golden, then drain. Heat the remaining oil, then cook onion for 5 minutes until done.
2. potonng thigh back and add radish. Mix the broth and mustard and honey, then pour it into a skillet, and leave to boil. Cover, then cook for 30 minutes until the chicken is tender, once cooked, serve with steamed vegetables.

Easy sweet & sour chicken

Ingredients :

• 9 tablespoons ketchup
• 3 tbsp malt vinegar
• 4 tbsp sugar dark muscovado
• 2 cloves of garlic
• 4 skinless and boneless chicken breast, cut into small pieces, roughly chopped
• 2 red peppers
• seeded and cut into pieces
• 227g pineapple fruit
• blender, drain
• 100 g sugar peas, sliced roughly
•   roasted cashew nuts

How To Make :

1. Prepare a large bowl or microwave, mix the soy sauce, vinegar, sugar and garlic evenly, chicken, onion and paprika. Cover the microwave for 8-10 minutes, let until the chicken starts to ripen and the sauce thickens.
2.  Insert chunks of pineapple and sugar peas into the microwave, leave for 3-5 minutes until the chicken is cooked perfectly. leave for a few minutes, then stir the cashew nuts, and serve while 

Parmesan spring chicken

Ingredients :

• 1 egg whites
• 5 tablespoons fine grated parmesan
• 4 skinless skinless chicken breasts
• 400g potato, cut into small pieces
• 140 g of frozen peanuts
• Spinach spinach leaves are delicious
• 1 tablespoon white wine vinegar
• 2 tsp olive oil

How To Make :

1. Heat the grill. then whisk the egg whites on a plate sprinkle a little salt and pepper. Put parmesan on another plate. Dip the first chicken in egg whites, then cheese. Roast chicken that has been coated for 10-12 minutes, turn occasionally until cooked perfectly
2. While waiting for the chicken to cook, boil the potatoes for 10 minutes, add the peas for the last 3 minutes, then drain. Then stir the vegetables with spinach leaves, vinegar, oil and spice to taste. Divide between four warm dishes, then serve with chicken

Chicken noodle soup

Ingredients :

• Chicken 900ml
• 1 boneless boneless chicken breast, about 175g
• 1 teaspoon fresh root ginger, chopped
• 1 clove garlic, finely chopped
• 50g of rice or wheat noodles
• 2 tablespoons sweet corn
• 2-3 mushrooms, in thin slices
• 2 scallions, shredded
• 2 tsp soy sauce,
• Additional mint leaves for serving or basil leaves and a bit of chili pepper

How To Make :

1. Pour the stock into the pan and add chicken, ginger and garlic. Allow to boil, then reduce the heat temperature, cover some of the pot and simmer for 20 minutes, until the chicken is tender. Pick up the chicken and cut into diced pieces
2. Combine chicken into panic, noodle input, corn, mushrooms, half leeks and soy sauce. Allow to boil for 3-4 minutes. Enter into two bowls and sprinkle the spring onion, remaining chili, and serve with soy sauce

Summer-in-winter chicken

Ingredients :

• 1 tablespoon olive oil
• 4 skinless skinless chicken breasts
• 200g of cherry tomatoes
• 3 tbsp pesto
• 3 tbsp crème fraiche (low fat)
• fresh basil, if you have it

How To Make :

1. Pour the oil into the pan, so as not to stick when fried. Add chicken and fry, after the color turns brown to emasan, Turn the chicken and wait until perfectly cooked chicken about 12-15 minutes. then season with a little salt and pepper.
2.  Put the tomato into the pan, stirring until a few minutes until it starts to soften / tender. Reduce the heat and stir until it becomes tomato sauce. Add basil leaves if you have them, then serve them with rice and salad or broccoli

Lemony chicken stew with giant couscous

Ingrediants :

• 1 tablespoon olive oil
• 2 onions of Bombay, chopped
• 500g without skin skinless chicken thighs, each cut into 2-3 pieces
• 3 tbsp tagine paste
• 2 x 400g tomato cans, with a mixed olive chopped
• small fresh oregano, picked and chopped leaves
• 2 lemons are preserved, the inside of the lemon is removed, the skin is rinsed and finely chopped
• 2 tablespoons of clear honey
• 1 chicken stock cubes
• 200g giant couscous
• small handful, chopped

How To Make :

1. Feed the oil in a large skillet with the cover, and heat. Then Add the onions and cook for 10 minutes until softened. saute onion and add chicken. Cook with high fire for 5 minutes until the chicken is cooked.
2. Mix the tagine, tomato, oregano, lemon and honey paste preserved, and in stir-fry. Season with a little salt and lots of black pepper. Let it all mix well, then and simmer for 40 minutes
3. Combine the couscous, cook for 10 minutes, before you are ready to serve, cover and simmer for 10 minutes or until cooked, add 50g of couscous and cook in the same way. Sprinkle the parsley if it will be served
4. Serve while warm.