Chicken
Chicken with Tarragon Cream Sauce
This emulates a dish I tried at a restaurant in Lyon that has 3 Michelin stars. To me it exemplifies the best of French cooking - simple yet elegant and perfect for a quick dinner.
Chicken with Tomatoes, Garlic and Olive Oil
To peel tomatoes, cut a cross on the top of each tomato and place in a large bowl. Pour boiling water into the bowl ensuring that the tomatoes are all submerged. Leave for 30 seconds then pour off the boiling water. The skins should slip off easily.
Chicken with Vermouth and Mushrooms
A dish that has been in my repertoire of recipes for about 25years. It uses the dark meat of the chicken legs and thighs on the bone, cooked with some wonderful flavourings, to make a tasty casserole with a creamy finish. And the nice thing about a casserole is that you can take it to the table and serve directly from the cooking vessel. Accompany the chicken with steamed white rice and a fresh green salad.
Chicken, Capsicum & Cider Skewers
These are a simple, colourful and tasty tapa that can be eaten hot or at room temperature. A perfect snack!
Chicken, Lemon, Parmesan and Parsley Spaghetti
This is the easiest and most delicious pasta meal I know - and it's great for lunch or as an entree or main dish. It will never disappoint.
