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?
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.
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 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 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 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 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.
One pan creamy chicken with leeks and mushrooms. 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)...
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.
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.
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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