Chicken Recipes

Chicken in the freezer but need inspiration for a low fuss meal to feed the family – try these minimal fuss, toss and leave to cook options!

Chicken Cacciatore                                      Serves 4

8 chicken lovely legs, skin removed
1 onion, sliced
1-3 garlic cloves (depending on your taste!), finely chopped
2 cans chopped tomatoes with herbs
1 cup salt reduced chicken stock
¼ cup olives, green or black (whatever you have on hand!)
Fresh herbs, basil/oregano or whatever you have on hand

1. Preheat oven to 200 degrees Celsius. Place chicken in a large baking dish, then add onion, garlic, tomato and stock. Season to taste.
2. Cook for 30 mins. Turn chicken and cook for 30 minutes longer. Add olives and herbs if using and cook for a further 15-20 mins or until chicken is tender and sauce has thickened.
3. Serve with green beans, carrot and yellow capsicum batons for a low carb meal or with pasta and green beans for a higher energy dinner.

Quick Roast Chicken                                          Serves 4

1 tblsp olive oil
8 chicken lovely legs, skin removed
2 potatoes, cut into 2cm dice
4 garlic cloves, diced
1 onion, sliced
1 lemon, halved
3 tblsp fresh tarragon
1 cup dry white wine
1 cup chicken stock
2 tblsp Dijon mustard

1. Preheat oven to 220 degrees Celsius.
2. Heat oil in a non-stick frying pan and brown chicken for 2 mins per side to seal. Transfer to baking pan.
3. Add potatoes, garlic and onions to the frying pan and cook for 2 mins. Add to baking pan. Squeeze the lemon over and season to taste. Sprinkle over half the tarragon and roast for 30 mins.
4. Remove the chicken and vegetables. Place the baking pan over medium heat on stovetop. Add the wine, stock and mustard. Cook for 3-4 mins until reduced. Pour over chicken and top with the remaining tarragon.
5. Serve with extra green vegetables or a salad.

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