How many ways can you cook a chicken?

I find that I run out of new ideas on how to keep the same ingredients exciting.  Most weeks I go through the same routine, and after a while I must say it gets quite boring. Tonight was one of those nights when I looked in the freezer and said "Oh, great chicken again". Instead of doing my regular baked chicken with roasted root veg, I decided to try a new variation of them both. So out of my cooking boredom I give you my One-Dish Rosemary Lemon Chicken. 

-One-Dish Rosemary Lemon Chicken-

Feeds 4

Ingredients:

4 large carrots

2 garlic bulbs (peeled and separated into cloves)

4 chicken thighs (Skin on)

1 Lemon

Thyme 

Rosemary

Olive Oil

Sweet White Wine

Preheat oven to 300. 

1. In a roasting dish place chicken skin side up. Slice carrots and place them into the same dish along with the garlic cloves. Squeeze the juice of one lemon over the chicken.


2.Sprinkle on a generous amount of thyme and rosemary, and add a slight drizzle of olive oil. Pour a little white wine into the pan, about half a cup.


3. Cover the dish with tin foil and place it into the oven. Bake this way for about 45 minutes.  


4. Turn the oven up to 400 and remove the foil. Let the dish roast for about 30 minutes until the chicken is crispy, and the garlic has caramelized. 

Serve with rice, and use the drippings from the pan for a delicious gravy. 

Simple Chicken Enchiladas

My husband and I both love Mexican food, however it can be quite stodgy. If you want a great tasting meal that wont weigh you down, you have to try these simple chicken enchiladas. 


Instead of a heavy filling this recipe is creamy and light. By pairing it with a salad and some Spanish rice you have a wonderful meal that your family is sure to enjoy. 

-Simple Chicken Enchiladas-

Serves 4 or two with lots of leftovers

4 chicken thighs

A handful of cilantro (chopped)

1 ½  to 2 cups Shredded cheese

3 large tablespoons Sour Cream

4 Spring Onions (chopped)

Salsa- (depending on your preference you can use mild, medium or hot)

Flour Tortillas

Cook chicken:

1. Season 4 chicken thighs or breast with salt and pepper. 
2. Place in oven at 375F until cooked through. 
3. Remove from oven and let cool.

Prepare filling:

1. Shred the chicken with a fork and place into a bowl.  


2. Add a cup of cheese, ½ a cup of salsa, sour cream, spring onions and cilantro. 


3. Mix together and spoon into tortillas.

4. Roll tortillas up and place in an ovenproof dish with seam side down. 


5. Generously spread salsa over top. Bake at 375 for about 20 minutes.


6. Remove from oven and sprinkle with a cup of cheese (add more or less depending on what you prefer) bake an additional 10 minutes or until cheese is warm and bubbly.

Serve hot table side with Spanish rice and a simple salad.

For the love of pie

I have started a new chapter in my life, and it involves food. Cooking food, and eating it of course. For those of you that are now worried, I promise not to balloon up, after all I have a wedding dress to fit into.

So with my new found love of cooking I decided to try a new recipe last night, with gleaming success. It is an absolute crowd pleaser and is really simple to prepare.

-Chicken, Leek and Potato Pie-

Serves 4 and then some.

• Chicken- either 4 whole chicken legs or 4 chicken breasts.(Better yet use leftovers from a whole chicken roast)
• Salt and black pepper
• Olive oil
• 1/2 stick butter
• 1 onion diced finely
• 2 leeks- only use the white and pale green parts of the leek. Cut in half lengthwise and then into strips
• 2 potatoes cut into squares
• 1/4 cup flour
• 1 cup chicken stock
• 3/4 cup whole milk
• 1/2 cup heavy whipping cream
• 1 sheet frozen pastry-thawed
• 1 large egg
• fresh parsley (dried works too)
• Thyme
• Basil

Now for the fun part...

1. Preheat oven to 400 F. Place chicken legs on a baking tray with some olive oil, salt and pepper. Roast for 15 mins, turn, roast for another 15 mins.
2. Set chicken aside to cool and lower the oven to 350 F.
3. When chicken is cool enough to handle, shred the meat with a fork.
4. Melt the butter in a large saucepan over low heat. Add leaks and onions. Saute until tender.
5. Add the potatoes.
6. Add flour to pan, stirring constantly for about a minute.
7. Slowly stir in chicken stock, milk, and cream.
8. Simmer over low heat until sauce thickens.
9. Stir in the chicken. (if you think you have too much chicken save the rest for my yummy chicken salad recipe)
10. Add parsley, thyme, and Basil. Season with salt and pepper. Let simmer for a few minutes. If sauce appears too thick, add some more milk.
11. Spoon the pie filling into an oven-proof baking dish, roll out the puff pastry and drape over the top. Press against the rim of the dish.
12. Mix the egg with a tablespoon of milk. Cut holes into the pastry to allow for steam to escape, and brush with the egg mixture.
13. Bake for 50 minutes, check the pastry every now and then. If it is turning brown turn the oven down too 300 F.
14. Take out and enjoy with good company.

So there you have it, the most heavenly pie on earth. I just ate the leftovers and I can say it oven reheats very very well.