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Marinated Chicken in a Jar
This is utterly simple, but it does need a little planning as the chicken benefits from 24 hours in the marinade.Try to start the marinade off the night before, and then if you are out or at work all...
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Chicken Puttanesca
I have long been a fan of the Italian puttanesca sauce for serving with various kinds of pasta.What I've now discovered, though, is this variation. This lovely gutsy sauce is also supremely good with...
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Poached Chicken Breasts with Morel Mushrooms, Cream and Parsley
This is lovely made with dried morel or chanterelle mushrooms and has a wonderful, light, creamy sauce!Dried porcini (ceps) are also excellent but you will need to chop them roughly after soaking.This...
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Spiced Chicken
This is one of the first recipes I did for London's Evening Standard, over 40 years ago – it has stood the test of time wonderfully and has even improved with the addition of the crème fraîche.This...
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Spanish Chicken with Butter Beans, Chorizo and Tomatoes
This recipe comes from our former Executive Chef, Lucy Crabb, at the football club, and it's been served both at large banquets and in the restaurant to great acclaim.A rocket and chicory salad is a...
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Marinated Chicken Satay with Peanut Satay Sauce
Chicken satays are no trouble to make now that we can buy ready-boned and skinned chicken breasts, and the satay sauce can be whizzed up in seconds.This recipe is taken from The Delia Collection:...
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Chicken Basque
The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, to my mind, this Spanish version, with the addition of spicy...
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Chicken Waldorf Salad
This would make a lovely main course spring or summer salad, served on a bed of crisp lettuce.Later in the year, 'wet' walnuts, available in autumn, are perfect for this recipe if you can get hold of...
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Curried Chicken Salad
This is unbelievably easy if you buy ready-cooked chicken.It's also a great way of using up leftover chicken and is perfect for serving as part of a buffetThis recipe is taken from The Delia...
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Barbecued Chicken with an Apricot Glaze
This is a sauce that's suitable for all meats but particularly chicken drumsticks.One important point is that drumsticks need pre-baking in a pre-heated oven for 15 minutes just before glazing and...
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Coq au Vin
A truly authentic coq au vin is made, obviously, with a cock bird, and some of the blood goes into the sauce which, by the time it reaches the table, is a rich, almost black colour.In Britain we make a...
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Chicken Paprika
This is nice served with some well buttered noodles or some nutty brown basmati rice and a crisp green salad with a sharp, lemony dressing, or instead, serve with green tagliatelle tossed in butter...
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Chicken and Leek Pot Pie
This is what I call comfort food - the kind of thing to make on a cold, grey winter's day.You can vary the vegetables if you like (I quite like it with mushrooms replacing half the leeks).This recipe...
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Chicken Breasts with Wild Mushroom and Bacon Stuffing and Marsala Sauce
This is a very simple way to deal with four boneless chicken breasts.The use of wild porcini mushrooms combined with the beautifully rich flavour of Marsala wine in the sauce turns them into something...
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Chicken with Roasted Lemons, Red Onion, Thyme and Garlic
This is very colourful and pretty to look at but, just as important, a wonderful combination of flavours.This recipe first appeared in The Delia Collection: Chicken.Serves 4British, Chicken,...
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Chicken Jambalaya
Jambalaya is one of the easiest and best rice dishes that owes its origins to the traditional Cajun cooking of America.This recipe is taken from The Delia Collection: Chicken.Serves 2-3American,...
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Chicken Puttanesca
I have long been a fan of the Italian puttanesca sauce for serving with various kinds of pasta.What I've now discovered, though, is this variation. This lovely gutsy sauce is also supremely good with...
View ArticleClik here to view.
Poached Chicken Breasts with Morel Mushrooms, Cream and Parsley
This is lovely made with dried morel or chanterelle mushrooms and has a wonderful, light, creamy sauce!Dried porcini (ceps) are also excellent but you will need to chop them roughly after soaking.This...
View ArticleClik here to view.
Coq au Vin
A truly authentic coq au vin is made, obviously, with a cock bird, and some of the blood goes into the sauce which, by the time it reaches the table, is a rich, almost black colour.In Britain we make a...
View ArticleClik here to view.
Chicken Paprika
This is nice served with some well buttered noodles or some nutty brown basmati rice and a crisp green salad with a sharp, lemony dressing, or instead, serve with green tagliatelle tossed in butter...
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