Étouffée
Étouffee literally means to stifle or smother. A popular dish in both…
Chicken, grape and fennel sauce with braised cabbage
I love grapes and i love using them in ways that you…
Chicken with shallot & morels
This certainly isn't the prettiest dish but it's full of flavour. Dried…
Chicken Parmigiana
I have a food memory from my time living in Australia of…
Thai braised duck legs with yellow curry
If possible, start this recipe the day before allowing at least 12…
Chicken Satay Skewers
I have my quick cheats version of satay but this one takes…
Chow mein that hits all of your 5 a day
There are recipes for chicken chow mein and recipes for vegetable chow…
Confit Boneless Chicken Wings
Boning a chicken wing is almost impossible unless you try this clever…
Roast guinea fowl with haricot beans
A guinea fowl usually weighs around a kilo so will feed 2-3…
Skewered chicken with aubergine
Chicken is often my "go to" for the BBC Radio Oxford recipes…
Mustard & herb poached chicken
There are lots of soft herbs available so mix up the combination…
Chinese inspired chicken wraps
This is a companion recipe to the Sunday roast pie where you…
Spiced Chicken Lollipops
Great way to feed a crowd. Experiment with flavours. Start this recipe…
Chicken, Meatball & Mushroom Fricassee
A popular combination in Belgium. Poaching the chicken ensures juicy meat and…
Herby Roast Chicken with Kale Pasta
The most important part of this dish is to use all the…
Spiced chicken with vegetable pasta
Spatchcock simply means to remove the back bone of the chicken which…
Spicy sticky Chicken
The perfect dish for a mid week meal. Inexpensive and delicious and…
Confit duck with fesenjan sauce and spiced bulgar wheat
Confit duck was always one of my signature dishes. If you want…
Chicken & Mushroom Pithivier
These beauties are fiddly to make but worth the effort. Watch the…
Katsu Curry
A traditional Japanese Katsu often uses pork but we prefer chicken. Can…