French-braised chicken and lentils

Tags

chicken, chicken and lentils, cooking, Dinner, french cooking, lentils

Ingredients

• 1 tablespoon extra virgin olive oil
• 200g piece speck, rind removed, chopped
• 1 small brown onion, finely chopped
• 1 carrot, peeled, finely chopped
• 4 French shallots, peeled, halved
• 2 garlic cloves, crushed
• 8 (about 1.2kg) chicken thigh cutlets, skin on
• 250ml (1 cup) dry riesling
• 90g (1/2 cup) French green lentils
• 250ml (1 cup) water
• 1 fresh bouquet garni (parsley, bay and thyme)
• 1 1/2 tablespoon Dijon mustard
• 60ml (1/4 cup) crème fraîche
• Chopped fresh continental parsley, to serve
• Steamed green beans, to serve

Method

1. Step 1

   Heat the oil in a large, shallow heavy based casserole dish over medium heat. Cook the speck, stirring, for 4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Drain off all but 1 tablespoon fat, reserving remaining fat.

2. Step 2

   Add onion, carrot and shallot to dish. Cook, stirring, for 5 minutes or until soft. Stir in the garlic for 2 minutes or until aromatic. Transfer the vegies to a bowl.

3. Step 3

   Heat 3 teaspoons reserved fat over medium heat. Season chicken skin. Cook half the chicken, skin-side down, for 4 minutes or until dark golden. Turn and cook for 2 minutes. Transfer to a plate lined with paper towel to drain. Repeat with remaining chicken. Pour off and discard remaining fat in pan.

4. Step 4

   Return pan to medium heat. Add the wine. Simmer, scraping the pan with a spoon, for 2 minutes or until reduced slightly. Stir in the speck, vegetables, lentils, water, bouquet garni and 1 tablespoon mustard. Cover. Reduce heat to low. Cook, stirring occasionally, for 10 minutes. Return chicken to pan. Simmer, covered, stirring occasionally, for 25-30 minutes or until chicken is cooked through. Simmer, uncovered, for 5 minutes or until sauce thickens slightly.

5. Step 5

   Remove from heat. Cool for 5 minutes. Stir in the crème fraîche and remaining mustard. Season with pepper. Sprinkle with the parsley and serve with the beans.

American-style wings

Tags

american food, chicken, chicken wings, cooking, Food, southern style, wings

Ingredients

• 1/2 cup tomato passata
• 2 tablespoons tomato paste
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 12 (1.5kg) chicken wings
• 1 1/2 cups cornflake crumbs
• 1 1/2 tablespoons smoky barbecue seasoning blend
• 1 teaspoon finely grated lemon rind
• Olive oil cooking spray

Coleslaw

• 250g red cabbage, finely shredded
• 250g green cabbage, finely shredded
• 1 small carrot, grated
• 2 green onions, thinly sliced
• 1/4 cup coleslaw dressing

Method

1. Step 1

   Combine passata, tomato paste, garlic and parsley in a jug.

2. Step 2

   Cut wing tips from wings and discard. Cut each wing in half at joint. Place in a shallow glass or ceramic dish. Pour over tomato mixture. Turn to coat. Cover, refrigerate overnight, if time permits.

3. Step 3

   Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Combine cornflake crumbs, seasoning and lemon rind in a bowl. Coat wings all over in crumb mixture. Place on prepared tray.

4. Step 4

   Spray with oil. Bake for 30 to 40 minutes, without turning, or until chicken is golden and cooked though.

5. Step 5

   Meanwhile, make Coleslaw: Place cabbage, carrot and onion in a bowl. Drizzle with dressing. Toss gently to combine. Serve chicken with coleslaw.

Spiced French toast with walnuts & maple syrup

Tags

Breakfast, cook, cooking, French, Frenchtoast, maple syrup, Sunday, walnuts

Enjoy this recipe as a Sunday morning treat for someone special, or served up as a gourmet brunch.

0:10To Prep

0:20To Cook

10INGREDIENTS

EASYDIFFICULTY

4SERVINGS

5AVG RATING (1 Member)

Ingredients

• 4 eggs, lightly whisked
• 80ml (1/3 cup) milk
• 2 tablespoons caster sugar
• 1/2 teaspoon ground cinnamon
• 35g (1/3 cup) coarsely chopped walnuts
• 40g butter
• 8 thick slices panettone
• 200g frozen mixed berries, thawed
• Maple syrup, to serve
• Double cream, to serve

Method

1. Step 1

   Whisk together the egg, milk, sugar and cinnamon in a large bowl.

2. Step 2

   Heat a non-stick frying pan over high heat. Add walnuts and cook, tossing, for 2 minutes. Transfer to a bowl.

3. Step 3

   Melt one-quarter of the butter in a frying pan over medium-high heat until foaming. Dip 2 panettone slices, 1 at a time, in egg mixture. Cook for 1-2 minutes each side or until golden. Transfer to a plate. Repeat, in 3 more batches, with the remaining butter, panettone and egg mixture, reheating pan between batches.

4. Step 4

   Top French toast with mixed berries. Drizzle with maple syrup and sprinkle with walnuts. Serve with cream.