Tag Archives: Chicken

Chicken, Veggie & Egg Fried Rice

My version of Chicken Fried Rice contains eggs and lots of veggies and is a very firm favourite in our house, especially with the wee ones. It’s definitely Jacques’ absolute toptastic favourite dinner, he rarely misses out on a third helping! In fact the first time I made it for him when he was just under a year old I wasn’t sure he was ever going to stop eating. Feel free to omit the chicken and turn this into a tasty veggie dinner, just up the eggs and veggies.

The classic recipe for CFR only includes rice, chicken, egg, onions and peas, but like most things I substantially veg mine up adding pretty much anything that I happen to have in. Today I used half a red pepper, a carrot, a handful of green beans from the freezer and a quarter of a head of broccoli. Peas, courgette, leek, squash, pumpkin, sweet potato, sweetcorn, beansproats, mushrooms, spinach, chard and cabbage all work really well too. Cut your veggies to a size appropriate to the smallest eater. I tend to dice mine fairly small as my children are still pretty little, and a small dice also has the added benefit of a perfect disguise for fussy eaters (as my daughter most definitely can be at times!). If you’re cooking for adults or older children cut everything to a much larger grown up size and cook for a few minutes longer.

Classic recipes also only include the flavour addition of soy sauce, but I like to add a little less soy and a large piece of grated ginger and a teaspoon of Chinese five spice (one of my favourite flavours ever). It’s always good to get your kids used to eating different flavours from a young age, I’m sure it helps to make them less fussy later on.

January 2013: This post is part of the #FaveFamilyRecipes Competition with BritMums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh. Please check out all the other wonderful entries on the BritMums blog. Although I wrote this post over ten months ago it’s still my two little monsters’ absolute  favourite dinner guaranteed to be gobbled up!

Chicken, Veggie & Egg Fried Rice

Enough for a hungry family of 4:


220g white rice, preferably jasmine
2 tablespoons of groundnut or sunflower oil
a thumb sized piece of fresh ginger, grated
a small onion, diced
1/2 red pepper, diced
a carrot, diced
1/4 broccoli, cut into small florets (and any larger stem sections diced)
a handful of green beans, sliced
2 tablespoons of soy sauce
a little water
2 free range chicken breasts, cut to a small dice
a teaspoon of Chinese five spice
a teaspoon of sunflower oil
2 eggs
salt & pepper

Start with cooking your rice, cook to packet instructions. Once cooked drain and set aside.

Meanwhile heat the oil in a wok or a large deep sided frying pan. Add the onion, garlic and carrot (and any other root or slow to cook veggies that you may be using). Cook for 5 minutes on a very high heat, stirring and turning continuously.

Now add the broccoli, beans, pepper and other veggies that you’ve chosen to use. Also stir in the soy sauce and a couple of tablespoons of water. Continue to cook on a high heat for a further five minutes. Keep adding a splash of water when the the liquid evaporates.

Finally add the diced chicken and a teaspoon of Chinese five spice. Stir and cook for a final 5 minutes.

While the chicken’s cooking make your omelette. Heat a teaspoon of sunflower oil in another frying pan. Whisk up the eggs and season with a little salt and pepper. When the pan is hot pour in the eggs, stir a little then leave to firm up on a medium heat. Once the egg is fully cooked through remove the omelette from the pan and cut into small bite sized strips.

Thoroughly mix the chicken and veggies, rice and eggy strips together and serve immediately. Grown up folk might like to add a little extra soy sauce. I’ve served mine today in my gorgeous Oogaa bowls. Oogaa design and sell fabulous and safe feeding products for babies and young children in fun designs and colours. For more information check out the Oogaa website, www.oogaa.com.

How about trying some of my other child friendly recipes? Kid’s Bolognese, Sausage & Courgette Pasta Carbonara, Salmon Fishcakes, Potato, Cauliflower & Pumpkin Curry or Pumpkin Mac ‘n Cheese?


Pot Roast Chicken in a Lardon, White Wine & Creme Fraiche Sauce with Leek & Mustard Mash

This was our Sunday dinner last weekend and inarguably makes my Sunday Food Heaven top 5 list!. We all LOVED it, and needless to say there weren’t many chickenie leftovers!

I’m really into pot roasting meat these days as it by-passes having to use an oven, and as I’m sure most of you are well aware our temporary gas oven is worse than dreadful and best avoided at all costs. I daren’t buy a decent bird or joint of meat until it’s replaced, unless I can pot roast it on the hob. If you have a slightly older chicken (as we had, a gift from a neighbour) then this is also a particularly great way to cook it and retain as much moisture in the meat as you can. Older in age I mean, not old in the sense of it knocking around the fridge for a couple of weeks!.

Steamed in plenty of white wine, lardons (or streaky bacon if you can’t source), thyme, bay, garlic and onion, then thickened with a little crème fraiche at the end, this is a rather splendidly rich dish yet somehow light at the same time. I like to serve a mound of fluffy leek and wholegrain mustard mashed potato on the side as well as a simple steamed green veg, and in our case french beans fresh from the freezer (fresh from the garden last summer anyway!). Leek & mustard mash is also great with sausages, a pork joint or chops or just a plain roasted chicken.

If you happen to have fussy kids (we have one!) then with very little effort you can adapt this dinner to suit the whole family. If your kids don’t ‘do’ sauces as many seem not to (our daughter recoils with horror at anything other than gravy!) then they can just have the plain chicken, leaving even more delish sauce for those that can appreciate it. Similarly on the mash front I tend to keep a little plain mash back before adding the mustard and leeks. As it happened they both ate the lot today, sauce and all.

Enough for 4:

2 tbsps olive oil

salt & pepper

an average sized chicken (about 1.5kg)

1 smallish onion, finely diced

5 cloves of garlic, finely chopped

200g lardons or streaky bacon

500ml white wine

500ml chicken stock

4 large sprigs of thyme, leaves removed

3 bay leaves

4 heaped tbsps of creme fraiche

For the Leek & Mustard Mash:

900g of peeled potatoes, cut into large chunks

1 tbsp olive oil

2 large leeks, thoroughly washed and finely sliced

30g butter

a dash of milk

salt & pepper

1 to 2 tbsps wholegrain mustard

Add the olive oil to a very large saucepan or casserole dish (it must be able to easily contain the chicken and have a lid), place on a low heat. Season the chicken all over with a  little salt and black pepper, massage into the skin. Place the chicken in the pan and turn every few minutes until it’s golden brown on all sides. Remove from the pan and set aside.

Place the onions and garlic in the same pan and sauté on a gentle heat, stirring regularly, for 5 minutes. Add the lardons and cook for a further 5 minutes. Put the chicken back in the pan with the onions and lardons, along with the white wine, chicken stock, the thyme and bay leaves and last but not least a generous grinding of black pepper.

Bring to the boil and simmer very gently for one and a half hours with the lid on. The chicken is ready when it falls easily off the bone.

Whilst the chicken is simmering away make your mash. Boil the potatoes in a saucepan of boiling salted water. While they’re boiling saute the sliced leeks in a tablespoon of olive oil in a frying pan, stir regularly and saute for about 10 minutes until very soft. If the leeks are catching on the bottom a little too much, add a splash of water. When the potatoes are cooked drain and leave to steam for a couple of minutes to dry out. Mash with a potato masher, mashing in the butter, a dash of milk, a pinch of salt and some freshly ground black pepper. Stir in the cooked leeks and the wholegrain mustard. Start with just one tablespoon of the mustard and taste, add more to suit your taste – I like about two tablespoons!.

When the chicken’s cooked, remove from the pan and leave to rest in a covered dish or a roasting pan covered with foil, so that it stays warm. Stir the creme fraiche into the sauce and bring back to the boil. Allow to simmer for 10 to 15 minutes until the sauce has reduced and is a little thicker. Pour into a serving jug.

Carve the chicken and serve with a generous pouring of sauce over thet top, a mound of mash and a green veggie on the side. Perfect.

Have you tried my Coq au VinSimple Chicken Stew or Chicken, Pumpkin & Borlotti Beans recipes?


A Simple Chicken Stew

Hoping you all had a wonderful christmas with lots of tasty fodder, and wishing a very happy and prosperous 2012!. My apologies for over three weeks absence from the blog, but Chez Foti all went to England for Christmas and although it was my best of intentions to continue blogging, time was most definitely short….and the laptop I intended to use was festively soaked in rather too much vin rouge (luckily it’s now made a full and dried out recovery).

To kick off the New Year I’m blogging my very simple, and not to mention very healthy, Chicken Stew recipe. I tend to make this with the kids in mind, though more often than not it’s our family supper too. Any leftovers get put into small portion sized tupperware pots and frozen for a later convenience dinner for the wee ones.

You can add lots of different veggies to the stew, depending on what’s in season or what you have lurking. Today I used cauliflower, carrots, some pumpkin and a few green beans from the freezer. Peppers, squash, mushrooms, swede, parsnips, sweet potato, cabbage, peas, spinach etc are all great additions. This stew’s a lovely way to fill up those wee little tummies with an abundance of good veg.

Enough for 8 children’s portions or a family of 4:

3 whole chicken legs, skin removed

olive oil

1 onion, diced

2 cloves of garlic, finely chopped

2 carrots, sliced

2 sticks of celery, sliced

500g of other veggies, cut into appropriate sized pieces

a large glass of white wine (optional)

a heaped tbsp of tomato puree

3 bay leaves

2 sprigs of thyme (optional)

500ml of chicken stock

black pepper

Add a good glug of olive oil to a large saucepan or casserole and place on the heat. Add the chicken legs and fry on  both sides until golden. Remove with a slotted spoon and set aside.

Add the onions and garlic to the pan and fry for a few minutes until softened, adding a little extra olive oil if necessary. Now add the carrots and celery and all the other veggies, though if you’re using less robust veggies like cabbage, spinach or peas add these towards the end of the cooking process. Cook all the veggies for a few minutes, stirring regularly.

Return the chicken to the pan, along with the white wine if using, the tomato puree, the bay leaves and thyme (if using). Pour in the chicken stock and add a good grind of black pepper.

Bring to the boil and cover and simmer gently for one hour, until the chicken is falling off the bone and the veggies are very tender.

Remove the chicken from the bone and return the meat to the stew.

Serve with a big pile of fluffy buttery mash.


Jamie’s Empire Roast Chicken, Bombay Potatoes & Gravy

A grown up dinner today, although without the chilli (or just the merest touch) I’m sure little ones might enjoy this too. But for us it was the perfect excuse to have a late evening Sunday supper on our own, cooking in the original wood burning bread oven that’s in our lounge. I’ve been watching Jamie Oliver’s latest series Great Britain these last few weeks, and just how excellent was it?! His midlands show had this recipe for Empire Roast Chicken served with Bombay Potatoes and Gravy that literally had me dribbling and I just had to make it. He used a wood fired oven on the show and totally inspired me to try it in ours. It was great to put it to use for something other than pizza. And what a fantastic success, although a tad on the hot side. I will definitely be experimenting a little bit more with cooking in ours. Obviously if you don’t have a wood oven you can use a conventional gas or electric one!

Our 1788 original bread oven!

This is a bit of a lazy blog today, as it’s entirely not my recipe AND I’m not even going to write it out. To read Jamie’s recipe click on the link below. I can honestly say I didn’t change anything at all, nor would I want to….it was perfect.  It’s a fantastic recipe, please try it, I know you won’t be disappointed. A great dinner if you have friends over, or just an indulgent night in for two. If I had to make one suggestion though, bump up the amount of Bombay Potatoes if you’re cooking for four or more people. Somehow or other Phil and I managed to chomp our way through the lot when there was supposed to be enough to feed four to six. But then we are rather greedy and couldn’t actually move afterwards. They were way too good to leave.

The recipe:
Jamie’s Roast Chicken & Bombay Potatoes Recipe

Thanks so much Mr Oliver!


Coq au Vin

I thought it was about time I actually put a French recipe on here and you can’t get much more peasant classic French than good old Coq au Vin. Absolutely divine and divinely easy to make.  It’s one of my standard dinners when we have lots of people staying, as it’s easy to make in large quantities and can be made in advance and re-heated when needed. In fact it’s even better made a day or two before.  With two small children I simply don’t have the time to be preparing dinner late afternoon or early evening and instead rely on cooking in their post-lunch nap time or once they’ve gone to bed after about 7 or 8.  Which is obviously fairly limiting on a number of lovely dinners I could be making, but makes anything stewed, slow cooked or casseroled my best friend these days.

I use pretty rough, and cheap, red wine for this as it does call for quite a lot. Here in France I use the wine I buy for a Euro a litre from the local market (which is surprisingly very quaffable). I rarely use anything too special in cooking as I personally can’t tell the difference.

For 4 adults:

4 whole chicken legs, skin on, preferably free range

1 litre of red wine

4 sprigs of thyme

4 bay leaves

salt and pepper

olive oil

1 small onion, diced

4 cloves of garlic, finely chopped

1 large carrot, finely diced

2 stick of celery, finely sliced

180g lardons or streaky bacon (if bacon, cut into small pieces)

250g mushrooms, preferably smallish ones left whole – if large halved or quartered

10 shallots, peeled and cut into half

500 ml chicken stock

Firstly marinade your chicken by placing the chicken legs, wine, bay leaves, thyme and some salt and pepper in a non-metalic bowl. Preferably leave to marinade overnight, or at least for a few hours, in the fridge.

Once marinaded, take out the chicken and dry on some kitchen paper, reserving the marinade for later use.  Heat a tbsp of olive oil in a large saucepan or casserole and fry the chicken on both sides until slightly golden. Remove the chicken and set aside.

Now add the onion, garlic, carrots and celery to the pan.  Cook for about 10 minutes on a gentle heat until softened slightly .  Add the chicken to the pan again, along with wine marinade.  Bring to the boil and simmer gently for about 30 minutes or so without a lid, until the wine is reduced by half.

Meanwhile, in a large frying pan add the lardons or bacon, mushrooms and shallots.  Fry for about 10 minutes until the onions and mushrooms are softened and the lardons slightly browned.

Once the wine has reduced add the cooked lardons, mushrooms and shallots to the chicken pan, along with the stock. Bring back to a simmer and cook for a further 30 to 40 minutes with the lid on.  The chicken should be falling off the bone.  Adjust the seasoning to taste.

This is lovely served with a mound of buttery mashed potato and a nice steamed green vegetable, plus a hunk of bread to soak up the lovely juices. And it should go without saying a large glass of vin rouge!

Enjoy!


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