chicken
Chicken and Chinese leaves Broth
 Lightly cooked Chinese leaves retain their freshness and colour, and give a slight flavour of mustard to this clear, shimmering broth of chicken and vegetables. |
 Chicken and Chinese leaves Broth |
Creamed Chicken Livers
 This savoury mixture is an unusual may of preparing chicken livers; serve it on toast for a brunch or supper snack, or with boiled rice and tomatoes for a main dish. |
 Creamed Chicken Livers |
Chicken with Red Wine Vinegar
These chicken breasts with their slightly tart taste are inspired by a famous French chef and make an original, light and tasty Christmas meal. You could substitute tarragon vinegar, if you prefer. |
 Chicken with Red Wine Vinegar |
Apple and carrot soup
Apple is an unusual ingredient in a soup, but its smooth, acid pulp thickens and sharpens this delicate combination of carrot and chicken. |
 Apple and carrot soup |
Fish Fillets with a Chilli Sauce
Fish fillets, marinated with fresh cilantro and lemon juice, then grilled and served with a chilli sauce, are delicious accompanied with saffron rice. |
 Fish Fillets with a Chilli Sauce |
Chicken and zucchini soup
Slivers of zucchini, chunks of green pepper and ripe tomato marry well with morsels of chicken in a broth that is subtly enhanced by a trace of Tabasco. |
 Chicken and zucchini soup |
Coq au Vin
Coq au vin is a classic dish; red wine adds flavour to cheap chicken. |
 Coq au Vin |
Fish Tempura
Tempura was introduce to Japan by Portugues and Spanish traders in the sixteenth century. However, chefs in Japan improved the batter resulting in the special crispness with which it is associated today. |
 Fish Tempura |
Minted chicken soup
A fresh, minty prickle infuses this cream of chicken soup, which is light yet crammed with tender shreds of chicken. Lemon rind and juice highlight the refreshing favour. |
 Minted chicken soup |
Chicken with Morels
Morels are among the most tasty dried mushrooms and, although expensive, a little goes a long way. |
 Chicken with Morels |
Farmhouse Pâté
This pate is full of flavour and can be cut into slices for easy serving. |
 Farmhouse Pâté |
French Beans with Bacon and Cream
This baked vegetable accompaniment is rich and full of flavour. It would taste particularly good served alongside any number of chicken dishes. |
 French Beans with Bacon and Cream |
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 |
Summer Vegetable Braise
Tender, young vegetables are ideal for quick cooking in a minimum of liquid. Use any mixture of the family's favourite vegetables, as long as they are of similar size. |
 Summer Vegetable Braise |
Chicken Satay With Peanut Sauce
These skewers of marinated chicken can he prepared in advance and served at room temperature. Beef pork or even lamb fillet can be used instead of chicken, if you prefer. |
 Chicken Satay With Peanut Sauce |
Thai Style Sweetcorn Soup
This is a very quick and easy soup, made in minutes. If you are using frozen shrimps, then defrost them first before adding to the soup. |
 Thai Style Sweetcorn Soup |
Eggplants with Tahini Dressing
Lightly steamed eggplants spiked with scallions and sun-dried tomatoes are served in a Middle Eastern dressing of sesame-based tahini, making an unusual alternative to cream or butter sauces. |
 Eggplants with Tahini Dressing |
Baked Chicken with Herbs
Baked chicken with herbs is economical and easy to prepare: gently cooked in a blend of lemon, marjoram, tarragon and wine, it is popular with children and can be served from the cooking pot.
Cooking time: 2 hours |
 Baked Chicken with Herbs |
Chicken Roll
This roll can be prepared and cooked the day before it is needed and will freeze well, too. Remove from the refrigerator about an hour before serving. |
 Chicken Roll |
Chicken and Coconut Soup
This aromatic soup is rich with coconut milk and intensely flavoured with galangal, lemon grass and kaffir lime leaves. |
 Chicken and Coconut Soup |
Thai style Chicken Salad
This salad comes from Chiang Mai, a city in the north-east of Thailand. It's hot and spicy, and wonderfully aromatic. Choose strong-flavoured leaves, such as curly endive or rocket, for the salad. |
 Thai style Chicken Salad |
Lemon zucchinis
This is a simple but refreshing dish of thinly sliced, tender zucchinis with a generous sprinkling of finely grated lemon zest, seasoned with flaky sea salt and black pepper. |
 Lemon zucchinis |
Mixed Beans with Pancetta
Fresh and canned beans mixed with cubes of smoky fried bacon and simmered in a herby sauce go well with any meat or firm fish, especially chicken, rabbit or salmon. |
 Mixed Beans with Pancetta |
Spinach and Bean Curd Soup
 This appetizing clear soup has an extremely delicate and mild flavour that can be used as a perfect counterbalance to the intense heat of a hot Thai curry. |
 Spinach and Bean Curd Soup |
Tandoori Chicken
This is the ideal recipe to put flavour into a frozen chicken. |
 Tandoori Chicken |
Stir Fried Brussels Sprouts Many people are very wary of eating Brussels sprouts because they have had too many overcooked sprouts served to them in the past. This recipe makes the most of the vegetable's flavour and has the added interest of an oriental twist. |
 Stir Fried Brussels Sprouts |
Hollandaise Sauce
This classic French emulsion sauce is always served warm. It is the best- accompaniment to new or steamed vegetables for the perfect hors d'oeuvre. |
Meat, Brown and Chicken Stock
Stock cubes have their useful place in every kitchen. You will, however, pay for the bones when you buy boned meat, so it makes sense to use them, while home-made stock adds individual flavour to food. Any cooking liquid is better than water: use vegetable water and in particular that used for cooking or soaking pulses. Improve the made stock by reducing it. |
Baked Spicy Chicken
A family recipe that demands the minimum attention from the cook, this dish is made with chicken thighs. |
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. |
Mulligatawny soup
Britons who served in colonial India relished the spicy foods prepared for them there and brought the recipes back home. This lightly curried chicken soup is one of the best. |
Chicken Liver Mousse
This mousse makes an elegant yet easy first course. The onion marmalade make a delicious accompaniment, along with a salad of chicory or other hitter leaves. |
Chicken Soup
This recipe provides a large bowl of substantial soup, as well as a cooked fowl, and when the soup is served the rest of the dinner should consist of light dishes. |
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