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Bacon wrapped chicken chunks, grilled and served with pan fried mushrooms, are a wholesome main course. On their own, bacon chicken bites are a classic appetiser.
Bigos, traditional Polish dish a.k.a. hunters’ stew, is a long-cooked, hearty pot of sauerkraut and assorted meats. Best after three days of cooking!
Crispy cheesy chicken nuggets triple coated with yoghurt, cheese and cornmeal are a treat not just for kids.
Chicken Fiorentina, or petto di pollo alla fiorentina. Chicken Florentine style, with creamy spinach sauce, is an easy and incredibly tasty dish, ready in minutes.
Roast chicken with seared halloumi cheese and peach salsa is the perfect warm salad with sweet and spicy combination of flavours.
Chicken and mushroom pie with cheddar and thyme homemade crust. I think I’ve achieved almost perfection here, below, with my cheddar thyme pastry packed with chicken and porcini mix cooked from scratch.
Chicken and prawn paella, an absolutely foolproof recipe. For best results use paella rice, Bomba or Calasparra and an ordinary large frying pan.
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: 'chow mein' means 'fried noodles'. With stir fried chicken and a salty touch of smoked ham, it's actually much better than takeaway.
Easy chicken Creole with chicken breast chunks and homemade Creole seasoning; best served with rice or plain tortilla chips.
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 and melon salad with feta and avocado. Roasted sliced chicken breast is lovely paired with fresh melon, salty feta, filo crumble and a few seeds.
Crispy chicken Milanese with tarragon flavour, traditionally served with just a rocket salad. Marinate the chicken in buttermilk before coating in breadcrumbs, that’s the secret to extra crisp crust and succulent meat.
Chicken parcel stuffed with mozzarella, basil and garlic wrapped and baked in parchment paper. For the record, one portion is about 575cal. For masochists, 275 without the mozarrella.
Chicken rarebit inspired by Welsh rarebit is chicken fillet with mozzarella and mushroom topping. An incredible chicken melt super easy to prepare.
Oven baked chicken rice pilaf is an easy dinner: a one pot casserole ready in total of forty-five minutes. Chicken never lets you down, right?
Chicken saltimbocca, thin escalopes of chicken fillet layered with sage leaves, Parmesan and Parma ham. Saltimbocca is classically made with veal but chicken is great cooked like this.
The best chicken soup made from whole chicken carcass, with my Grandma’s unique ingredient. It’s a cure for the cold, it’s the ultimate comfort, it’s a beautiful soup.
Chicken and red peppers tagine with raisins and barberries. This is an adjusted recipe: do not be tempted to add more liquid unless you peeked in (well done, you) and saw it becoming too dry.
Chicken breast and vegetable tray bake – it’s good for a weeknight dinner and impressive enough for easy entertaining. Only one pan to wash up!
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.
Roast chicken breast with butter fried spicy sweetcorn and crispy baked feta cheese crumbs, three great recipes in one wonderful dish.
Chicken with grapes and olives oven baked with a few chestnut mushrooms looks autumnal and tastes divine. Sweet and salty combo is not just for caramel ice cream, you see!
Chicken yu xiang, chicken breast pieces cooked in Sichuan ‘fragrant fish’ sauce which has seafood only in the name. With addition of dried cranberries for the sweetness and almonds for crunch.
Chunky ratatouille with chicken pieces, a perfect wholesome and easy one-pot meat-and-veg dish braised in the oven. And it’s just as nice on the following day!
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 mushrooms and leeks; one pan dish great with pasta. Tender chicken pieces cooked in creamy sauce, with caramelised leeks and mushrooms.
Crispy fried chicken with a spicy rub, extra crunchy in coating of cornmeal and panko breadcrumbs. It’s interesting how words can change the taste of food. An astonishingly awful lot of people react negatively not as much to the taste of a dish but to its name.
Garlic fried chicken marinated in buttermilk. If I was a KFC fan, I’d be really happy with this garlic fried chicken. Of course it’s a southern American classic, but they tend to fry chicken on the bone.
General Tso’s chicken with the best hot and sour sauce; a two bowls - one wok wonder. Serve over plain rice or noodles, no sugar added!
Grilled chicken burgers, juicy, crispy and tasty thanks to two secret ingredients: Parmesan and a little pork. The healthier answer to your burger craving!
Kung pao chicken made at home, with the spiciness from chilies and Sichuan peppercorns. Dried chilies and Sichuan peppers are my favourite heat explosion; make sure you stand back when they land in the hot wok.
Lemon chilli chicken in creamy sauce, zingy and lemony, made with chicken breast strips, ancho chillies and whole lemon quarters. Best served over pasta or plain rice.
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.
Spicy chicken wings marinated overnight in buttermilk and hot sauce, with extra spicy oil brushed on before cooking. Oven, grill or barbecue – they will be excellent every time!
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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