by Mary Berry
600ml (1 pint) double cream
4 tbsp sun-dried tomato paste
400g (14oz) French beans, trimmed and sliced into three
600g (1lb 5oz) frozen broad beans
600g (1lb 5oz) frozen petits pois
a large knob of butter
4 tbsp freshly chopped basil
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Mash the cream cheese, Cheddar, herbs, and crushed garlic together with a fork in a small bowl. Make three diagonal slashes in the top of each chicken breast, cutting about half the way through. Season with salt and freshly ground black pepper, then spoon the cheese into the gaps. Arrange in a flat ovenproof dish.
2. Drizzle with the honey and sprinkle with paprika. Roast in the oven for 20–25 minutes or until cooked, then remove from the oven and leave to rest for 5 minutes.
3. Meanwhile, put the wine and sliced garlic into a saucepan and boil until reduced by half. Add the cream and boil until reduced by one-third or until the sauce has thickened to a pouring consistency. Remove the garlic and season with salt and freshly ground black pepper, then stir in the tomato paste.
4. Bring a pan of salted water to the boil. Add the French beans, broad beans, and petits pois and boil for 4 minutes or until just cooked. Drain and toss with the butter.
5. Reheat the sauce and add the basil. Spoon the vegetables onto plates. Slice a chicken breast into thick pieces and arrange on top of each one. Serve with a little of the sauce.
IN THE AGA
Roast the chicken on the second set of runners in the roasting oven for 18–20 minutes (25–30 minutes for 12).
PREPARE AHEAD
The chicken breasts can be prepared up to the end of step 1 up to 1 day ahead. The sauce can be made up to 3 days ahead. Add the basil just before serving. Not suitable for freezing.
HERB CHICKEN WITH GARLIC SAUCE
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PAN-FRIED CHICKEN WITH MUSHROOMS AND TARRAGON
This is one of Lucy’s fail-safe recipes that can be rustled up quickly while everyone is enjoying a glass of wine. Serve with plain rice, or mashed potato.
Serves 6
1 tbsp olive oil
5 small skinless boneless chicken breasts, cut into thin strips
salt and freshly ground black pepper
1 large onion, finely chopped
2 medium courgettes, cut into thick matchsticks
350g (12oz) button mushrooms, quartered
2 large garlic cloves
200ml (7fl oz) dry white wine
200ml (7fl oz) double cream
juice of 1⁄2 lemon
1 heaped tbsp freshly chopped tarragon
Serves 12
This dish is not suitable for more than six because the sauce would not reduce to a thick consistency and would be wet from the large quantity of vegetables.
1. Heat the oil in a deep frying pan, add half the chicken strips, season with salt and freshly ground black pepper, and brown over a high heat until golden all over. Remove with a slotted spoon and set aside on a plate. Cook the rest of the chicken strips in the same way.
2. Add the onion and fry over a high heat for a few minutes or until golden. Cover with a lid, lower the heat, and cook for 15 minutes or until tender. Turn up the heat, add the courgettes, mushrooms, and garlic, and fry for 3 minutes or until the vegetables start to soften. Remove from the pan and set aside with the chicken.
3. Add the wine to the pan and boil over a high heat until it has reduced in volume to about 4 tablespoons. Stir in the cream and boil again for a few minutes until the sauce thickens. Stir in the lemon juice and season with salt and freshly ground black pepper. Return the chicken and vegetables to the pan for a couple of minutes to heat through.
4. Add the tarragon and serve immediately.
PAN-FRIED CHICKEN WITH MUSHROOMS AND TARRAGON
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TRADITIONAL CHICKEN, LEEK, AND MUSHROOM PIE
This is an old-fashioned pie, perfect for a winter Sunday lunch. If you’re cooking for 12, we think it is easier to make two pies rather than one really large one, but it’s up to you.
Serves 6
Special equipment 2.4 litre (4 pint) ovenproof pie dish
75g (21⁄2oz) butter
3 large leeks, sliced
75g (21⁄2oz) plain flour, plus a little extra to dust
300ml (10fl oz) apple juice
450ml (15fl oz) chicken stock
250g (9oz) portabella mushrooms, sliced
1 tbsp Dijon mustard
1 tbsp freshly chopped thyme leaves
3 tbsp full-fat crème fraîche
750g (1lb 10oz) cooked chicken, sliced
salt and freshly ground black pepper
500g packet all-butter puff pastry
1 egg, beaten with a little milk
Serves 12
Special equipment 2 x 2.4 litre (4 pint) ovenproof pie dishes or 1 x 4 litre (7 pint) dish
175g (6oz) butter
6 leeks, sliced
175g (6oz) plain flour, plus a little extra to dust
600ml (1 pint) apple juice
900ml (11⁄2 pints) chicken stock
450g (1lb) portabella mushrooms, sliced
2 tbsp Dijon mustard
2 tbsp freshly chopped thyme leaves
6 tbsp full-fat crème fraîche
1.5kg (3lb 3oz) cooked chicken, sliced
salt and freshly ground black pepper
2 x 500g packets all-butter puff pastry
2 eggs, beaten with a little milk
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, melt the butter in a large frying pan, add the leeks, and fry over a high heat for 2 minutes. Cover with a lid, lower the heat, and cook for 10 minutes or until tender.
2. Turn up the heat, stir in the flour, then blend in the apple juice and stock. Bring to the boil, stirring all the time, then add the mushrooms, mustard, thyme, and crème fraîche. Add the chicken, season with salt and freshly ground black pepper, and simmer for 5 minutes. Spoon into the pie dish and set aside to cool.
3. Meanwhile, make the pastry top. On a worktop lightly dusted with flour, roll out the pastry until it is a little bigger than the dish. Cut strips of pastry to the size of the lip of the dish, then wet the lip with water and attach the strips on top. Wet the top of the strips with water, then lay the pastry lid on them and press to seal the edges. Crimp the edges with your fingers.
4. Brush the pastry with the egg and bake in the oven for 35 minutes (1 hour for a large pie for 12 – cover it with foil if it begins to get too brown) or until the pastry is crisp and golden and the filling is piping hot.
IN THE AGA
Bake on the lowest set of runners in the roasting oven for 30 minutes (50 minutes for 12).
PREPARE AHEAD AND FREEZE
The pie can be made up to the end of step 3 up to 1 day ahead. Freeze at the end of step 3 for up to 2 months.
TRADITIONAL CHICKEN, LEEK, AND MUSHROOM PIE
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STICKY CHICKEN DRUMSTICKS
Drumsticks are always a favourite at a barbecue – with adults and children alike. Marinating aside, they are also quick to make. Serve hot or cold with salad and jacket potatoes.
Serves 6
6 tbsp tomato ketchup
2 tbsp Worcestershire sauce
2 tbsp grainy mustard
2 tbsp runny honey
salt and freshly ground black pepper
6 chicken drumsticks (skin on)
Serves 12
175ml (6fl oz) tomato ketchup
4 tbsp Worcestershire sauce
4 tbsp grainy mustard
4 tbsp runny honey
salt and freshly ground black pepper
12 chicken drumsticks (skin on)
1. Put the first four ingredients into a bowl, mix together well, then season with salt and freshly ground black pepper.
2. A
dd the chicken and marinate for a minimum of 2 hours or overnight.
3. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Season the drumsticks with salt and freshly ground black pepper and cook for 30–40 minutes (45 minutes for 12) or until golden brown and sticky. Turn halfway through. Alternatively, cook on the barbecue.
IN THE AGA
Cook on the second set of runners in the roasting oven for 20 minutes (30 minutes for 12), turning them over halfway through.
PREPARE AHEAD AND FREEZE
The drumsticks can be marinated overnight. Freeze in the marinade for up to 2 months.
STICKY CHICKEN DRUMSTICKS
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SPICY MARINATED CHICKEN WITH SUMMER SALSA
Fresh and healthy, this dish is great for garden parties. Marinate it overnight for maximum flavour. Serve with salad and new potatoes.
Serves 6
2 red chillies, halved, deseeded, and finely diced
4 garlic cloves, crushed
6 tbsp freshly chopped parsley
zest and juice of 1 large lemon
4 tbsp olive oil
2 tbsp runny honey
4 tsp paprika
6 skinless boneless chicken breasts
For the salsa
2 large tomatoes, cut in half, deseeded, and diced
6 spring onions, finely sliced
1⁄2 cucumber, peeled, halved, deseeded, and diced
small bunch of coriander, roughly chopped
finely grated zest and juice of 1 lime
2 tsp balsamic vinegar
2 tbsp olive oil
1 tsp caster sugar
salt and freshly ground black pepper
Serves 12
4 red chillies, halved, deseeded, and finely diced
8 garlic cloves, crushed
bunch of parsley, chopped
zest and juice of 2 lemons
8 tbsp olive oil
4 tbsp runny honey
2 heaped tbsp paprika
12 skinless boneless chicken breasts
For the salsa
4 large tomatoes, cut in half, deseeded, and diced
12 spring onions, finely sliced
1 cucumber, peeled, halved, deseeded, and diced
large bunch of coriander, roughly chopped
finely grated zest and juice of 2 limes
1 tbsp balsamic vinegar
4 tbsp olive oil
2 tsp caster sugar
salt and freshly ground black pepper
1. Mix the first seven ingredients together in a large bowl. Add the chicken breasts and turn to coat. Leave to marinate in the fridge for 1–2 hours or overnight.
2. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Heat a griddle pan until hot, add the chicken, and brown for 20–30 seconds on each side or until griddle marks are left. You may need to do this in batches. Arrange on a baking sheet lined with baking parchment.
3. Roast for 25 minutes (35 minutes for 12) or until golden and cooked through. Remove from the oven and allow to rest for 5 minutes.
4. Meanwhile, make the salsa: mix all the ingredients in a large bowl and season with salt and freshly ground black pepper.
5. Carve the chicken into thick slices and serve with the salsa.
IN THE AGA
Roast the chicken in the middle of the roasting oven for 25 minutes (35 minutes for 12).
PREPARE AHEAD
The chicken can be prepared up to the end of step 2 up to 1 day ahead. The salsa ingredients can be prepared up to 1 day ahead and mixed together 1 hour ahead. Not suitable for freezing.
SPICY MARINATED CHICKEN WITH SUMMER SALSA
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SUN-BLUSHED TOMATO AND HERB CHICKEN
A quick recipe that you can either prepare ahead or at the last minute. Partly dried (rather than completely dried) tomatoes are sold under different names in different shops, but sun-blushed and sun-ripened tomatoes are the same thing. Serve with new potatoes and green vegetables or salad.
Serves 6
1 tbsp freshly chopped parsley
3 tbsp freshly snipped chives
1 tbsp freshly chopped basil
200g tub full-fat cream cheese
1 egg yolk
2 tsp lemon juice
50g (13⁄4oz) sun-blushed or sun-ripened tomatoes, snipped into small pieces
salt and freshly ground black pepper
6 boneless chicken breasts, skin on
a little runny honey
For the sauce
150ml (5fl oz) dry white wine
300ml (10fl oz) double cream
1 tbsp freshly chopped parsley
Serves 12
2 tbsp freshly chopped parsley
6 tbsp freshly snipped chives
2 tbsp freshly chopped basil
2 x 200g tubs full-fat cream cheese
2 egg yolks
1 tbsp lemon juice
100g (31⁄2oz) sun-blushed or sun-ripened tomatoes, snipped into small pieces
salt and freshly ground black pepper
12 boneless chicken breasts, skin on
a little runny honey
For the sauce
300ml (10fl oz) dry white wine
600ml (1 pint) double cream
2 tbsp freshly chopped parsley
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put the first seven ingredients into a bowl, season with salt and freshly ground black pepper, and stir until combined.
2. Loosen the skin from the chicken breasts, but keep it attached at one side. Spoon the filling underneath and replace the skin.
3. Arrange the chicken breasts in a roasting tin, season with salt and freshly ground black pepper, then drizzle with a little honey.
4. Roast for 25–30 minutes (35–40 minutes for 12) or until golden and cooked through.
5. Meanwhile, make the sauce: put the wine into a pan (use a wide-based pan for 12, to make the reduction quicker) and boil over a high heat until it has reduced to about 3 tablespoons (6 tablespoons for 12). Add the cream and boil for a couple of minutes to thicken. Season with salt and freshly ground black pepper.
6. Allow the chicken breasts to rest for a few minutes after roasting, then add any juices from the tin to the sauce. Carve each breast into three or serve whole. Add the parsley to the hot sauce and serve with the chicken.
IN THE AGA
Roast on the second set of runners in the roasting oven for 25 minutes (35 minutes for 12).
PREPARE AHEAD
The chicken can be prepared up to the end of step 2 up to 1 day ahead. The sauce can be made up to 2 days ahead. Not suitable for freezing.
SUN-BLUSHED TOMATO AND HERB CHICKEN
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CHICKEN WITH PESTO, TALEGGIO, AND ROASTED TOMATOES
This is truly scrumptious. It’s also quick to make. Home-made pesto is best, but you can use good-quality pesto from a jar if you’re short of time. Serve with potatoes and salad.
serves 6
6 skinless boneless chicken breasts
salt and freshly ground black pepper
175g (6oz) Taleggio cheese (straight from the fridge), cut into small cubes
3 tbsp pesto
2 tbsp freshly chopped basil
3 tbsp full-fat cream cheese
50g (13⁄4oz) fresh breadcrumbs
a pinch of paprika
400g (14oz) cherry tomatoes on the vine
2 tbsp olive oil
1 tbsp balsamic vinegar
serves 12
12 skinless boneless chicken breasts
salt and freshly ground black pepper
300g (11oz) Taleggio cheese (straight from the fridge), cut into cubes
5 tbsp pesto
4 tbsp freshly chopped basil
5 tbsp full-fat cream cheese
75g (21⁄2oz) fresh breadcrumbs
a pinch of paprika
900g (2lb) cherry tomatoes o
n the vine
3 tbsp olive oil
2 tbsp balsamic vinegar
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Arrange the chicken breasts in a single layer in an ovenproof dish or roasting tin and season with salt and freshly ground black pepper.
2. Mix the Taleggio, pesto, basil, and cream cheese in a bowl and season with salt and freshly ground black pepper. Spoon onto the chicken breasts, spreading the mixture out to cover them completely. Sprinkle with the breadcrumbs and dust with a little paprika.
3. Bake for 20 minutes, then arrange the tomatoes around the chicken, pour the oil and vinegar over them, and return to the oven for a further 10 minutes (30 minutes for 12) or until the chicken is just cooked through. Be careful not to overcook it.
4. To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.
IN THE AGA
Roast on the second set of runners in the roasting oven for 15 minutes, add the tomatoes, and cook for 10 minutes more (30 minutes for 12).
PREPARE AHEAD AND FREEZE
The chicken can be prepared up to the end of step 2 up to 12 hours ahead. Freeze at the end of step 2 for up to 2 months.
CHICKEN WITH PESTO, TALEGGIO, AND ROASTED TOMATOES
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CHICKEN AND BACON CAESAR SALAD
A meal in itself. We serve it cold with crusty bread, but you can keep the bacon, croûtons, and chicken warm and add just before serving.
serves 6
200g packet smoked bacon lardons
4 thick slices white bread, crusts removed
3 tbsp olive oil
3 boneless skinless chicken breasts
2 romaine lettuces, cut into 5cm (2in) slices