Tuesday, February 8, 2011

Chicken Chicken

My boys love chicken ...  they like to eat 'chicken chicken', 'beef chicken', 'lamb chicken' and, more recently, 'pheasant chicken'.  They seem to have substituted the meat counterpart of anything to be 'chicken'.  All fine by me so long as they like it.  Sudden realisation, maybe it all just tastes like chicken!

Tonight we had 'chicken chicken' with beans which went down a treat.



I make this quite often and have never considered posting it really as a blog, but for some reason it was super tasty tonight and I feel compelled to tell you about it.  It really is such a simple concoction which requires literally no thought, in fact I do not think that it has a hard and fast recipe as it changes depending on the contents of the fridge.

Tonight I used - to serve four with leftovers:

4 chicken breast fillets
2 red/yellow onions
75g smoked pancetta
2 tins plum tomatoes
2 tins cannellini beans
1 bunch fresh herbs - marjoram, thyme, oregano, 1 bay leaf
sea salt and freshly ground black pepper
2 Gubbeen fresh chorizo sausages(optional) (cooked and added afterwards for the adults as they are too spicy for the boys)  These are entirely unnecessary as the pancetta adds a lovely mild smoky rich taste to the tomato sauce, the chorizo appeared as I am slightly addicted to it and cannot resist adding it to everything at the minute.

Soften the chopped onion in a little oil and butter in a pan.  Add the pancetta and cook for 4-5 minutes.
Add the tins of chopped tomatoes and the bunch of fresh herbs which you have tied together for easy retrieval.

In a separate pan brown the seasoned chicken fillets and add them to the tomato sauce.
Place in the oven at about 170 degrees for 35 minutes, stirring once during cooking.  About 5 minutes towards the end of cooking, open the tins of cannellini beans and rinse them thoroughly under running water. Add to the casserole, stir and place back in the oven for 5 minutes or so until the (already cooked) beans are heated through.

I cooked the chorizo for not more than 4 minutes in a small pan and then added a small glug of red wine.  I reduced this to a smooth oily sauce and served these little spicy disks atop the casserole, calorifically unnecessary but otherwise yummy!

Serve otherwise with a spoonful of creme fraiche, a sprinkling of chopped parsley, Parmesan shavings and some crusty bread




Check out what is happening in the garden - these arrogant little shoots are appearing, everywhere!
It's official, Spring is here.


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