Meat2eat - Chicken Recipes

BEEF RECIPES | CHICKEN RECIPES | PORK RECIPES | LAMB RECIPES | DUCK RECIPES

Chicken with Sherry Mushroom Sauce

1 Tbsp Oil

4 chicken breast

20 gr butter

250 gr baby mushrooms sliced

4 green shallots chopped

1/3rd cup dry sherry 1/3rd cup water

1 chicken stock cube crumbled

1/3rd cup cream

Heat oil in pan, add chicken and cook until brown and tender. Drain on absorbent paper. Heat butter in clean pan, add mushrooms and shallots. Cook stirring until mushrooms are tender, then stir in sherry, water, stock cube and cream. Bring to boil, then simmer uncovered until sauce thickens. Add chicken and cook until heated through. Serve with crispy fresh vegies.

Allison's Chicken in a Maple Syrup & Onion Marinade

Chicken Breast or Thigh Fillets
Maple Syrup & Onion Marinade

Marinade Chicken Breasts or Thigh Fillets for 1 hour in half of the marinade mix, then bake until cooked.
Place the other half of the marinade mix on the stove top and reduce to a relish.

Serve with part boiled chat potatoes, gently squash them in your hands, spread with butter and bake until golden and crispy.

Chicken Breast Rolled With Baby Spinach & Roasted Pumpkin

 4 Chicken Breast
500g Pumpkin
1 Large Red Onion
2 Cloves of Garlic
Dry Mixed Herbs (pinch)
200g Baby Spinach
Filo Pastry
Seeded Mustard
500ml Thickened Cream

Roughly chop the pumpkin & onion, mix with crushed garlic, lightly coat in a vegetable oil, seasoned with salt, pepper & mixed herbs. Roast in the oven on low heat (160) until soft.

Note; Low heat - so onion doesn't burn before pumpkin is cooked - discolour mix
Note; Can make pumpkin mixture 1-2 days in advance 

Butterfly chicken breasts being careful not to cut all the way through & lightly mallet flat until a rough rectangle shape with even thickness can be achieved. Place the chicken on a piece of alfoil and sprinkle a layer of the baby spinach on top. Place a generous heaped amount of pumpkin mixture across one side of the breast & gently roll the chicken, baby spinach & pumpkin mix into a log shape. Re-roll this into the alfoil sheet you are working on & twist both ends like a bon-bon. Repeat for all chicken breasts.

Place all the rolled chicken bon-bons into a deep cooking tray half filled with hot water, so they are half submerged. Cook in a moderate oven for 45mins on 180C. Take out of hot water, wait until cooled & refrigerate until needed.

Note:- All of the above can be made in advance & cooled in a refrigerator wrapped in glad wrap to be used over 2-3 days or may be frozen to use at a later date.

To Serve

Place pre-made chicken roll (with glad wrap) into the microwave & heat for 1-2mins. Roll in 3-4 sheets of filo pastry either using butter or oil to stick the end sheets down. Note: No need to butter/oil each sheet together.

Place in an oven on 180 until pastry is lightly brown.  While chicken is in oven, place the cream into a pan with a heaped tablespoon of the seeded mustard & season with salt & pepper. Reduce until slightly thick and serve with/under chicken.

- David Bond, Jaz Restaurant & Wine Bar, Toowong

Mustard Crusted Chicken Breast

1 x Chicken Breast per serve

Dijon mustard

Fresh mango

Fresh red onion

Fresh orange juice

Fresh mint leaves.

Liberally coat chicken breasts in mustard. Place in baking tray or under hood of hot BBQ. Cook for approx 30 minutes until mustard starts to harden. Check with skewer to test if cooked. When a clear to slight pink fluid runs out from breast it is done. Slice each breast into 3 pieces.

Finely chop red onion and thinly slice mango. Toss together with a few tablespoons of orange juice. Pile onto a plate and arrange chicken breast on top of mango and onion salad. Garnish with torn fresh mint leaves.

Coq Au Vin by Fleur  Serves 6

2 x 1.6 kg Lillydale Chickens from Meat2Eat
750ml (3 cups) red wine
2 Bay Leaves
1 sprig thyme Flour, extra for dusting
Olive Oil
125ml (1/2 cup) brandy
3 Tbsp Butter
1 cup of Gotzinger speck or bacon lardons (rind removed) from  Meat2 Eat
1 Tbsp chopped thyme
2 heaped Tbsp flour
1 Tbsp tomato paste
12 button mushrooms – washed
12 golden shallots peeled
1 Ltr Chicken stock
Chopped flat leaf parsley to serve
Salt flakes / fresh ground pepper to taste

Ask Steve at Meat2Eat to cut the Lillydale chickens into 8 pieces (1 chicken is also OK)

Place chicken pieces into a deep dish, cover with wine bay leaves thyme and a good grind of black pepper, and leave to marinate overnight or even for a couple of days.  Remove chicken from marinade, strain and reserve the liquid. Pat chicken dry with kitchen paper then coat with flour, shaking off any excess. 

Heat olive oil in a heavy based frypan and fry chicken until good colour is achieved. Just enough to colour the skin a golden brown but not to cook the chicken.  Also don’t over crowd the pan or your chicken will ‘stew’. You may have to do a couple of batches. Remove chicken from the pan and place in a large bowl to rest. 

Deglaze the pan with brandy then pour over the sealed chicken.  Melt butter in a heavy based oven wear (heat proof) pan/dish. (Le Crueset is perfect).

Sauté bacon and thyme, add the 2 tablespoons of flour, stir and cook for several minutes, Add tomato paste, continue to cook then add mushrooms and add golden shallots.  Add half the reserved strained chicken marinade, turn to high heat and reduce marinade by half.  If it looks a bit thick add more marinade. 

Add chicken stick and bring back to the boil.  Add chicken and brandy, reduce heat and allow to simmer for 45 minutes or bake covered in moderate oven until chicken is tender (I recommend cooking it on a lover heat like 140 for up to 2 hours).

Serve and sprinkle with chopped parsley

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