Chicken with onion and herb stuffing
 Cooking the chicken in a covered casserole keeps it beautifully moist and lets it take in the fragrance of the herbs and wine, and at the same time add its own rich taste to the tomato sauce. |
 Chicken with onion and herb stuffing |
American captain's chicken
This curried chicken sweetened with Seedless white raisins is reputed to have been the favourite dish of an American sea captain of long ago. He is credited with having introduced it to the southern states. |
 American captain's chicken |
Chicken and vegetable stew
The original version of this dish, created by American Indians, had rabbit and squirrel in it instead of chicken. The stew develops a fuller flavour if it is cooked the day before you need it. |
 Chicken and vegetable stew |
Poussins with garlic
 The surprisingly mild, nutty flavor of a garlic puree combines with piquant herbs and orange, making this a delicious dish for a summer lunch or dinner celebration. |
 Poussins with garlic |
Taj Mahal Chicken
Serve cold curried Taj Mahal chicken for summer entertaining or as part of a buffet spread. |
 Taj Mahal Chicken |
Chicken Roll number two
This roll can be prepared and cooked the day before it is needed and will freeze well, too. |
 Chicken Roll number two |
Poulet Basque
Tender Poulet Basque is a whole chicken casseroled in white wine, tomatoes and mushrooms. |
 Poulet Basque |
Cider Chicken and Sweetcorn
Flavoursome Cider chicken and sweetcorn can be served with creamed or chipped potatoes. |
 Cider Chicken and Sweetcorn |
Roast chicken with a stuffing of figs, rice and th...
An unusual stuffing of sweet, moist figs, seasoned with aromatic thyme, makes traditional roast chicken a dish for a special occasion. The cooking juices are
absorbed into the rice and dried fruit. Roasting with the skin on keeps the chicken moist and brings out its fullest flavor, but take off the skin as you eat or the dish's fat content will be much higher. |
 Roast chicken with a stuffing of figs, rice and thyme |
Coronation Chicken
This curry-flavoured mayonnaise is one of the great sauces of the 20th century.
Devised for the Jubilee of George V, it was recreated for the coronation banquet for Queen Elizabeth II, which gives its name.
It turns cold, boiled chicken into a feast and this is a dish easily multiplied for a bigger party. |
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