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Leek, chicken and white bean stew

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This one pot stew is easy, healthy and ready in just 30 minutes – perfect for a midweek supper. Try experimenting with different types of beans to see which you prefer.

Leek, chicken and white bean stew

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Ingredients
  

  • Ingredients
  • onion 1 sliced
  • garlic 1 clove crushed
  • skinless chicken thigh fillets 4 cut into chunks
  • leeks 2 chopped
  • chicken stock fresh made up to 150ml
  • white beans (butter about 400g
  • curly parsley 1 bunch chopped

Instructions
 

  • Method
  • STEP 1
  • Heat a little oil in a casserole and fry the onion for about 4 minutes until soft but not browned. Add the garlic, chicken and leeks and stir until the chicken is browned. Add the stock and bring to a simmer, cook for 8 minutes or until the leeks are tender and the chicken is cooked. Stir in the beans and heat then stir in the parsley and season well.

Notes

Adapted from olivemagazine.com

Asian poached chicken with basmati and cucumber

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This simple Asian-influenced dish is a great way to make chicken more exciting midweek. Served with a refreshing cucumber salad and added crunch of sesame seeds, it’s so good you’ll forget it’s healthy

Asian poached chicken with basmati and cucumber

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Ingredients
  

  • Ingredients
  • basmati rice 100g
  • skinless chicken breasts 2
  • root ginger 4 slices
  • garlic 1 clove sliced
  • soy sauce 2 tbsp
  • chicken stock fresh made up to 500ml
  • cucumber ½ peeled and sliced
  • sesame seeds 1 tsp toasted
  • chilli sauce to serve

Instructions
 

  • Method
  • STEP 1
  • Rinse the basmati rice and put it in a wide saucepan. Put the chicken breasts on top and push them down into the rice, then poke the ginger and garlic in around them. Pour the soy sauce over and add enough stock just to cover the chicken. Bring to a boil, cover and simmer for 8-10 minutes or until the rice is tender and the chicken is cooked through. Toss the cucumber with the sesame seeds and a sprinkle of salt. Serve the chicken sliced on top of the rice with the cucumber and chilli sauce.

Notes

Adapted from olivemagazine.com

Sesame chicken with avocado salsa

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Quick and easy, crunchy sesame chicken with a fresh and zesty avocado salsa, all for under 500 calories. It makes a great lunch that you can take to work, or a lighter dinner midweek.

Sesame chicken with avocado salsa

Quick and easy, crunchy sesame chicken with a fresh and zesty avocado salsa, all for under 500 calories. It makes a great lunch that you can take to work, or a lighter dinner midweek.
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Ingredients
  

  • Ingredients
  • skinless chicken breasts 2 sliced
  • sesame seeds 2 tsp
  • lemon 1 zested and juiced
  • avocado
  • cucumber ½
  • chilli 1 finely chopped
  • coriander leaves a handful
  • olive oil

Instructions
 

  • Method
  • STEP 1
  • Toss the chicken with the sesame seeds, lemon zest and some seasoning. Thread onto skewers if you like. Chop the avocado and cucumber into small, equal-sized cubes and toss with the lemon juice, chilli and coriander leaves. Drizzle on a little oil and season.
  • STEP 2
  • Add a little oil to a frying pan and add the chicken, fry until browned on all sides and cooked through. Serve the chicken with the salsa.

Notes

Adapted from olivemagazine.com

Pot-Roast Chicken

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Serve this tender pot-roast chicken dish with mash and sweet baby onions braised in vinegar. And the dinner is completely gluten-free too.

Pot-Roast Chicken

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Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Servings 4

Ingredients
  

  • 1 x 1.25kg fresh chicken
  • 1 large lemon halved
  • 600 g baby onions or shallots peeled but with the root left on
  • 1 small bunch fresh thyme
  • 125 ml dry white wine
  • 1 x 10g glutenfree chicken stock cube
  • 3 tbsp balsamic vinegar
  • 2 tsp caster sugar
  • 100 g unsalted butter cubed
  • 2 tbsp cornflour
  • 4 tbsp water
  • Salt and freshly ground black pepper
  • Mashed potato to serve

Instructions
 

  • Preheat the oven to 180°C (350°F, gas mark 4). Put the lemon halves inside the chicken. Place the chicken in a large flameproof casserole dish.
  • Place the onions around the bird, along with the thyme, wine, crumbled stock cube, vinegar, sugar, butter and seasoning.
  • Place the dish over a low heat and bring to a simmer. Once the liquid starts to bubble place the lid on top and pop into the oven for 1 hr.
  • Once cooked, remove the chicken and thyme stalks from the pan.
  • Gently cook down the onions and stock for 10 mins on the hob or until it forms a gravy-like consistency.
  • Mix the cornflour and water together in a cup to form a smooth paste. Stir the paste into the simmering mixture, stirring all the time and the juices will thicken nicely.
  • Serve the chicken whole or jointed on a large plate with the onion stew alongside.
  • This recipe is taken from Seriously Good! Gluten-free Cooking by Phil Vickery (Kyle Cathie, £19.99) with photography by Steve Lee, available from Amazonwww.vickery.tv

Notes

Phil says: 'Pot roasting means part roasting and part braising - the meat is slowly cooked in a covered dish. I like to roast chicken with a little wine and plenty of big flavours such as lemon and thyme.'

Cannellini Bean Stew

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Cannellini Bean Stew

Cannellini Bean Stew

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 15- ounce cans cannellini or other white beans drained
  • 1 14.5- ounce can low-sodium chicken broth
  • 2 cloves garlic smashed
  • 1 bay leaf
  • 6 carrots halved lengthwise and cut into 3-inch pieces
  • 3 cups fresh spinach leaves
  • kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar optional
  • 1/4 cup 1 ounce grated Parmesan (optional)

Instructions
 

  • In a Dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil.
  • Cover, reduce heat, and simmer until the carrots are tender, about 15 minutes. Remove and discard the bay leaf.
  • Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper and stir for 1 minute.
  • Spoon the stew into bowls. Drizzle with the oil. If desired, add some vinegar or Parmesan.

Tuscan Bean Soup

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Heat 1 tablespoon oil in a large saucepan over medium heat. Add the garlic, leek, and ½ teaspoon salt. Cook, stirring occasionally, for 3 minutes.

Tuscan Bean Soup

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves garlic thinly sliced
  • 1 leek white and light green parts only, trimmed and thinly sliced
  • kosher salt and black pepper
  • 1 large carrot cut into 1/2-inch pieces (1 cup)
  • 2 stalks celery thinly sliced (1 cup)
  • 1 small zucchini halved lengthwise and sliced
  • 2 14- ounce cans cannellini beans drained and rinsed
  • 6 cups chicken broth
  • 2 thin pork cutlets about 1/2 pound

Instructions
 

  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add the garlic, leek, and ½ teaspoon salt. Cook, stirring occasionally, for 3 minutes.
  • Add the carrot, celery, zucchini, cannellini beans, and chicken broth. Simmer, covered, until the vegetables are tender, about 15 minutes.
  • Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat.
  • Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 2 to 3 minutes per side.
  • Shred the pork into pieces and stir into the soup.

Slow-Cooker Curried Lentils with Chicken and Potatoes

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Brighten up this rich, comforting meal by serving with yogurt, cilantro, and lime wedges.

Slow-Cooker Curried Lentils with Chicken and Potatoes

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Prep Time 20 mins
Cook Time 7 hrs 55 mins
Total Time 8 hrs 15 mins
Servings 6

Ingredients
  

  • 1 1/2 cups red lentils or yellow split peas
  • 1 1/2 pounds russet potatoes about 2, peeled and cut into 1-inch pieces
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 2 teaspoons curry powder
  • 1 teaspoon chopped fresh ginger
  • kosher salt and black pepper
  • 4 cups low-sodium chicken broth
  • 6 boneless skinless chicken thighs (about 1 3/4 pounds total)
  • 2 tablespoons fresh lime juice plus lime wedges for serving
  • 3/4 cup plain yogurt
  • 1/4 cup fresh cilantro leaves torn
  • naan bread toasted, for serving

Instructions
 

  • In a 4- to 6-quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger, 1¼ teaspoons salt, and ¼ teaspoon pepper. Add the broth and chicken and turn to coat.
  • Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours (this will shorten total recipe time).
  • Fifteen minutes before serving, transfer the chicken to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency. Serve topped with the yogurt and cilantro, with the naan and lime wedges on the side.

Chicken Casserole

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This hearty family-sized chicken casserole recipe is perfect for making in the winter months. It’s a real winter warmer packed with veggies like mushrooms, onion, celery and carrot. This chicken casserole only takes 40 mins to cook and will serve up to 6 people. If you have any leftovers make sure you store them in an airtight container in the fridge. Use within 2 days and thoroughly reheat in the microwave or oven before serving again. This casserole would be perfect served with boiled or jacket potatoes. You can use all different cuts of chicken in this recipe – try chicken breast meat, thighs or drumsticks.

Chicken Casserole

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Ingredients
  

  • 1 large 2kg 4½ lb chicken, jointed into 8 pieces
  • 100 g 4oz streaky bacon, chopped
  • 25 g 1oz soft butter, plus extra for the sauce
  • 200 g 8oz small onions or shallots, whole and peeled
  • 150 g 5oz button mushrooms
  • 2 carrots cut into chunks
  • 1 stick celery cut into chunks
  • Bouquet garni bay leaf, thyme, parsley stalks, black peppercorns
  • 500 ml 18fl oz chicken stock
  • 300 ml ½ pt white wine
  • 25 g 1oz plain flour
  • 2 tbsp double cream
  • Chopped fresh parsley for garnish

Instructions
 

  • In a large cast-iron casserole or frying pan, heat a little oil and brown the chicken pieces all over, then transfer to a plate (you may need to do this in batches). Brown the bacon and put on the plate with the chicken. Add a knob of butter to the oil in the casserole and gently brown the onions and mushrooms, before adding the chicken and bacon back into the casserole.
  • Add the carrot, celery, bouquet garni, chicken stock and wine to the chicken and season well. Cover and transfer to a preheated oven at 170ºC (325ºF, gas mark 3) for 30-40 mins.
  • With a slotted spoon, transfer the chicken and vegetables to a large dish and keep warm. Mix the flour and butter together to form a paste (called a beurre manie).
  • Bring the sauce in the casserole to the boil and add a small amount of the beurre manie to it, whisking continuously until dissolved. The mixture should begin to thicken. Add the rest of the beurre manie a little at a time until you have reached the desired thickness (you may not need all of it).
  • Stir in the double cream, then pour over the chicken and sprinkle with some chopped parsley.

Notes

If you're cooking your chicken casserole with wine, try to use the same wine as the one you're drinking.

Gordon Ramsay’s Stuffed Chicken Breast

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Gordon Ramsay’s stuffed chicken breast recipe is the perfect weekend treat! Filled with ricotta cheese, these sage and Parma ham-wrapped stuffed chicken breasts are just too tasty! Perfect for dinner parties and it’s quick too. Gordon Ramsay’s stuffed chicken breast’s are so simple to make and ready in just 30 mins. This recipe serves 4 people and uses only 7 ingredients in total making it a quick and easy option for a mid-week meal or when you fancy homemade over a takeaway at the weekend. The Parma ham slices give the chicken breasts a smoky flavour and the sage and ricotta stuffing is creamy and moreish.

Gordon Ramsay's Stuffed Chicken Breast

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 4 large chicken breasts about 170-200g
  • 8 sage leaves
  • 5 heaped tbsp ricotta
  • Sea salt and black pepper
  • 8 Parma ham slices
  • 1½ tsp olive oil
  • Handful of thyme sprigs

Instructions
 

  • Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
  • Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2 hrs to firm up slightly.
  • Heat the oven to 180°C (gas mark 4) and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed.
  • Rest the chicken, covered with foil, in a warm place for 5-10 mins. Slice each stuffed breast thickly on the diagonal and arrange on warm plates. Serve with steamed greens and light mashed potatoes or a zesty couscous.
  • This recipe is taken from Gordon Ramsay's Healthy Appetite, available from Amazon for £10.44.

Notes

Not quite what you were looking for? We've got loads more stuffed chicken breast recipes.