Its my bfs brthday tomorrow, we were planning on going out 4 a meal and to the cinema, but as i have recently lost my job i cant really afford to do both, so we will go to the pictures, then ill cook back at home, but what tasty recipes are there? we are both a lover of chicken x
BOYFRIENDS BIRTHDAY ! what can i cook?
- Thread starter Katie x
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Mediterranean Lemon Chicken
This recipe uses chicken legs, but works for other parts, or indeed a whole chicken.
* 1 lemon
* 1/2 dessertspoon dried oregano
* 3 cloves garlic, minced
* 2 tablespoons olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 6 chicken legs
1. Preheat oven to 220 C / Gas mark 7.
2. In a 23x33cm (9x13 in) baking dish, grate the peel from 1/2 the lemon, squeeze out the juice and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
3. Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
4. Reduce heat to 200 C / Gas mark 6, and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.
Greek Potatoes
* 3 medium sized potatoes, peeled and cubed
* 2 cloves of garlic, crushed and chopped finely
* juice of one lemon
* 1 teaspoon water
* 1 tablespoon of oil
* 2 teaspoons of chopped fresh oregano
* 1 tsp salt and pepper to taste
1. Preheat oven to 200 C / Gas 6. Boil water in a small saucepan then add the cubed potatoes and cook for about 7 minutes - till parboiled. Drain, reserving some of the cooking water. Place the potatoes in a baking dish.
2. Add the rest of the ingredients to a small jar and shake to combine, then pour the contents over the potatoes in the baking dish. Stir to mix the dressing well with the potatoes.
3. Cook for 20 minutes or till done, stirring the potatoes a couple of times to prevent sticking. Add some of the cooking water if the liquid dries out and the potatoes still need more time.
Escarole Siciliano
* 3 tablespoons olive oil
* 2 medium heads escarole - rinsed, dried and chopped
* 7 tablespoons lemon juice
* 2 tablespoons capers
* 1 pinch salt
* 10 Kalamata olives, pitted
* freshly ground black pepper to taste
1. Heat oil in a wok over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives; cook and stir for another 15 seconds. Season with pepper to taste. Serve immediately.
Note:
Escarole, also called batavia, is similar to curly endive, but with broader leaves and less bitter in flavour. Escarole belongs to the chicory genus, along with frisée and Belgian endive
This recipe uses chicken legs, but works for other parts, or indeed a whole chicken.
* 1 lemon
* 1/2 dessertspoon dried oregano
* 3 cloves garlic, minced
* 2 tablespoons olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 6 chicken legs
1. Preheat oven to 220 C / Gas mark 7.
2. In a 23x33cm (9x13 in) baking dish, grate the peel from 1/2 the lemon, squeeze out the juice and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
3. Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
4. Reduce heat to 200 C / Gas mark 6, and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.
Greek Potatoes
* 3 medium sized potatoes, peeled and cubed
* 2 cloves of garlic, crushed and chopped finely
* juice of one lemon
* 1 teaspoon water
* 1 tablespoon of oil
* 2 teaspoons of chopped fresh oregano
* 1 tsp salt and pepper to taste
1. Preheat oven to 200 C / Gas 6. Boil water in a small saucepan then add the cubed potatoes and cook for about 7 minutes - till parboiled. Drain, reserving some of the cooking water. Place the potatoes in a baking dish.
2. Add the rest of the ingredients to a small jar and shake to combine, then pour the contents over the potatoes in the baking dish. Stir to mix the dressing well with the potatoes.
3. Cook for 20 minutes or till done, stirring the potatoes a couple of times to prevent sticking. Add some of the cooking water if the liquid dries out and the potatoes still need more time.
Escarole Siciliano
* 3 tablespoons olive oil
* 2 medium heads escarole - rinsed, dried and chopped
* 7 tablespoons lemon juice
* 2 tablespoons capers
* 1 pinch salt
* 10 Kalamata olives, pitted
* freshly ground black pepper to taste
1. Heat oil in a wok over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives; cook and stir for another 15 seconds. Season with pepper to taste. Serve immediately.
Note:
Escarole, also called batavia, is similar to curly endive, but with broader leaves and less bitter in flavour. Escarole belongs to the chicory genus, along with frisée and Belgian endive
S
SilenceIsSacred
Guest
roast chicken with a ratatouille sauce thing and plain boiled rice is nice, sorry no recipies but thats what my boy likes
This is what I ussually do for a girl (3rd or 4th date...) and it is....well, perfect.
ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS
Active: 25 minutes; total: 1 HR 30 minutes
4 servings
8 bone-in chicken thighs with skin (6 ounces each)
Salt and freshly ground pepper
All-purpose flour (for dusting)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large peeled garlic cloves*
1 ½ cups Sauvignon Blanc wine
1 ½ cups chicken stock
Four lemons (cut into quarters)
4 thyme sprigs*
1 tablespoon capers (drained)*
1 bay leaf*
1.) Preheat the oven to 350 degrees (F). Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet (also called a braising pan), melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
2.) Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up.
3.) Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender.
4.) Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.
Also, cook a pot of rice, too. This chicken tastes AMAZING when you serve it over rice. Also, buy 2 bottles of the same sauvignon blanc wine (don’t worry it’s cheap). One bottle for cooking and then another bottle to serve during dinner. Because the dish is cooked with the wine, it tastes INCREDIBLE mixed with the wine.
And since you like chicken... well, enough said
.
ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS
Active: 25 minutes; total: 1 HR 30 minutes
4 servings
8 bone-in chicken thighs with skin (6 ounces each)
Salt and freshly ground pepper
All-purpose flour (for dusting)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large peeled garlic cloves*
1 ½ cups Sauvignon Blanc wine
1 ½ cups chicken stock
Four lemons (cut into quarters)
4 thyme sprigs*
1 tablespoon capers (drained)*
1 bay leaf*
1.) Preheat the oven to 350 degrees (F). Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet (also called a braising pan), melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
2.) Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up.
3.) Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender.
4.) Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.
Also, cook a pot of rice, too. This chicken tastes AMAZING when you serve it over rice. Also, buy 2 bottles of the same sauvignon blanc wine (don’t worry it’s cheap). One bottle for cooking and then another bottle to serve during dinner. Because the dish is cooked with the wine, it tastes INCREDIBLE mixed with the wine.
And since you like chicken... well, enough said
.This is what I ussually do for a girl (3rd or 4th date...) and it is....well, perfect.
ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS
Active: 25 minutes; total: 1 HR 30 minutes
4 servings
8 bone-in chicken thighs with skin (6 ounces each)
Salt and freshly ground pepper
All-purpose flour (for dusting)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large peeled garlic cloves*
1 ½ cups Sauvignon Blanc wine
1 ½ cups chicken stock
Four lemons (cut into quarters)
4 thyme sprigs*
1 tablespoon capers (drained)*
1 bay leaf*
1.) Preheat the oven to 350 degrees (F). Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet (also called a braising pan), melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
2.) Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up.
3.) Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender.
4.) Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.
Also, cook a pot of rice, too. This chicken tastes AMAZING when you serve it over rice. Also, buy 2 bottles of the same sauvignon blanc wine (don’t worry it’s cheap). One bottle for cooking and then another bottle to serve during dinner. Because the dish is cooked with the wine, it tastes INCREDIBLE mixed with the wine.
And since you like chicken... well, enough said.
ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS
Active: 25 minutes; total: 1 HR 30 minutes
4 servings
8 bone-in chicken thighs with skin (6 ounces each)
Salt and freshly ground pepper
All-purpose flour (for dusting)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large peeled garlic cloves*
1 ½ cups Sauvignon Blanc wine
1 ½ cups chicken stock
Four lemons (cut into quarters)
4 thyme sprigs*
1 tablespoon capers (drained)*
1 bay leaf*
1.) Preheat the oven to 350 degrees (F). Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet (also called a braising pan), melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
2.) Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up.
3.) Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender.
4.) Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.
Also, cook a pot of rice, too. This chicken tastes AMAZING when you serve it over rice. Also, buy 2 bottles of the same sauvignon blanc wine (don’t worry it’s cheap). One bottle for cooking and then another bottle to serve during dinner. Because the dish is cooked with the wine, it tastes INCREDIBLE mixed with the wine.
And since you like chicken... well, enough said
.