Chicken alla Fiorentina with fresh spinach and creamy sauce. I know - it should all be cooked in separate dishes, the chicken cut in escalopes, spinach just tossed with butter, and the sauce should not mix with it. But isn’t life too short to wash three different pans when you can wash just one?
My take on chicken Caesar salad has chicken fried in breadcrumbs and the best dressing. Purists and critics might comment that it’s a Chicken Nugget Salad, not Caesar. So be it. Damn tasty. Might be a hit with kids if you stick to that name.
Chicken chow mein takeaway style, with crispy noodles. What can I say? I adore noodles. I could live on noodles, be it wheat or rice, udon or glass. As long as they are dressed with some decent sauce, a few shreds of pak choi or beansprouts, I’m theirs until the bottom of the bowl.
Chicken enchiladas with green tomato salsa verde. The salsa can be shop-bought, very well, but if you have some green tomatoes – one easy thing to grow in England – you can try from scratch.
Chicken saltimbocca - thin escalopes of chicken fillet layered with sage leaves, parmesan and prosciutto ham. Saltimbocca means ‘jump in the mouth’ and it does. Classically made with veal escalopes hammered down thin.
Chicken thighs stuffed with chorizo and garlic, cooked under a skillet. The classic version of this performance features a brick – a London brick ideally, handmade and used widely for (you’d never guess) building houses in the first half of the 20th century.
Classic Caesar with chicken, bacon, Parmesan croutons and anchovy dressing. Anyway – nice and not too anchovy dressing, best ever croutons, meaty fresh lettuce and good quality roast chicken.
Couscous salad with chicken and red peppers - lovely salad. As with most salads, the ingredients may vary – depending on your fancy and the contents of the fridge. I like to add some kind of cooked, warm vegetables.
Creamy chicken with leeks and mushrooms - this is a chicken dish matrix. Chicken template. Chicken archetype. Basically, you can chuck in any vegetables and seasoning you like or think will go with chicken and cream (which is just about EVERYTHING)...
Roast chicken rôtisserie style, with potatoes cooking beneath, the best outside a French village market. The ultimate salivating lunchtime temptation. Such a match made in heaven: chickens browning and crisping evenly and the spuds underneath, basting in the glorious fat, shaken about every now and then.
Teriyaki chicken made with the best homemade teriyaki sauce. Goodbye, Kikkoman. Farewell, Blue Dragon. I won’t see you now unless for soy sauce.
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