Simple Essentials Chicken

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Overview

Featuring 60 simply beautiful recipes for all our favourites, this is the only chicken cookbook you'll ever need.

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More About This Book

Overview

Featuring 60 simply beautiful recipes for all our favourites, this is the only chicken cookbook you'll ever need.

Product Details

  • ISBN-13: 9780061569012
  • Publisher: HarperCollins Publishers
  • Publication date: 4/8/2008
  • Pages: 96
  • Sales rank: 585,982
  • Product dimensions: 8.30 (w) x 8.90 (h) x 0.60 (d)

Meet the Author

At the age of eight, DONNA HAY skipped into a kitchen, picked up a mixing bowl and never looked back. She moved to the world of magazine test kitchens and publishing, where she established her trademark style of simple, smart and seasonal recipes all elegantly put together and photographed. Hers is food for every cook, every food lover, every day and every occasion. Her unique style turned her into an international food-publishing phenomenon as a bestselling author of sixteen cookbooks, publisher of Donna Hay Magazine, newspaper columnist and creator of a homewares and food range. Visit her online at www.donnayhay.com.au.

First Chapter

Simple Essentials Chicken

chicken pie

Serves 6

Ingredients:

1 quantity shortcrust pastry (recipe, page 90)
375g (13 oz) store-bought puff pastry (see glossary)
1 egg, lightly beaten
filling
1 tablespoon oil
2 leeks, chopped
1kg (2¼ lb) chicken thigh fillets, cut into 2cm (¾ in) cubes
3 cups (750ml/24 fl oz) chicken stock
¾ cup (180ml/6 fl oz) dry white wine
250g (8 oz) small button mushrooms, halved
2 tablespoons chopped flat-leaf parsley
2 tablespoons cornflour (cornstarch)
¼ cup (60ml/2 fl oz) water
sea salt and cracked black pepper

Instructions:

To make the filling, cook the oil and leek in a saucepan over medium-high heat for 3 minutes or until soft. Add the chicken, stock and wine. Simmer, uncovered, for 45 minutes or until tender. Add the mushrooms and parsley to the pan and cook for 5 minutes. Blend the cornflour and water to a smooth paste, add to the pan and cook, stirring, for 5 minutes or until the mixture thickens and returns to a simmer. Add the salt and pepper. Set aside to cool.

Roll out the shortcrust pastry on a lightly floured surface until it is 3mm (1/8 in) thick and line the base of a deep 24cm (9½ in) pie tin. Spoon in the cooled filling. Roll out the puff pastry to 3mm (1/8 in) thick. Cut a slit in the middle of the pastry as an air hole. Place the pastry top onto the pie. Trim and press the edges together to seal and brush the top with a little egg. Bake at 180°C (350ºF) for 40 minutes or until golden and crisp.

baked couscous with lemon and parsley chicken

Serves 2

Ingredients:

olive oil, for frying
2 x 200g (7 oz) chicken breast fillets
2 cups couscous
2½ cups (675ml/20 fl oz) chicken stock
1 tablespoon olive oil, extra
sea salt and cracked black pepper
1 tablespoon finely grated lemon rind
¼ cup chopped flat-leaf parsley
2 tablespoons salted capers, rinsed, drained and chopped
½ cup black olives

Instructions:

Preheat the oven to 200°C (400°F). Heat a little oil in a non-stick frying pan and cook the chicken for 2 minutes on each side or until golden. Place the couscous in the base of a medium-sized baking dish. Pour over the combined stock, extra oil, salt and pepper. Place the chicken on top of the couscous. Combine the rind, parsley and capers and sprinkle over the chicken. Add the olives and cover the dish with a lid or aluminium (aluminum) foil. Bake for 20 minutes or until the chicken is cooked through. To serve, fluff the couscous with a fork, and spoon onto serving plates. Top with the chicken.

Simple Essentials Chicken. Copyright © by Donna Hay. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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