Tangy tarragon chicken thighs

Chicken Tthighs , especially large meaty ones, make a great supper dish. Here they are cooked with a tangy sauce based on the classic pairing of chicken and tarragon. It is best to cook the thighs skinned so that they get a nice crust from the sauce. But if you love crispy chicken skin, place it in a separate roasting tray, sprinkle with salt and cook it in the hot oven for the last 10–15 minutes or so of the … Continue reading Tangy tarragon chicken thighs

Moroccan chicken with green olives & preserved lemons

North African flavours brighten up a simple stew that you can make in summer or winter as a mid-week supper for family and friends. Chicken thighs are good value, their firm texture and great taste making them one of the best parts of the bird for home cooking. Serves 5–6 2 tablespoons olive oil 1kg (2lb) boneless, skinless chicken thighs, cut into 5-cm (2-in) chunks 1 large leek, roughly chopped 2 preserved lemons ½ tablespoon plain flour 1 ½ tablespoons … Continue reading Moroccan chicken with green olives & preserved lemons

Coronation chicken

This is a special version of a British classic that was created to celebrate the Coronation of Queen Elizabeth II . We use apricots to give both colour and another layer of flavour, and toast the almonds to add extra crunch. Using a whole chicken is better value than buying lots of breasts, and poaching the bird provides tender meat plus the bonus of stock for other dishes. Use the best mayo you can, with homemade best of all. The … Continue reading Coronation chicken

Devilled chicken livers

Fresh chicken livers have so much flavour that they can hold their own with a devilled (spicy) sauce, a traditional English way of adding heat to a dish. The livers are best served on toast for a starter, or with salad for a light and good-value lunch or supper dish. Serves 4 500g (1lb) chicken livers 200ml (7fl oz) dry cider 2 tablespoons tomato purée 2½ tablespoons plain flour 1 teaspoon English mustard powder 1½ teaspoons smoked paprika 1–2 large … Continue reading Devilled chicken livers

Peri peri poussin

This recipe is based on a Portuguese–African sauce that originally used peri peri, or piri piri, a type of chilli grown in Africa (the name means ‘chilli chilli’ in Swahili). It has both heat and a refreshing tartness that soon becomes addictive. We use it to marinate spatchcocked poussin, both for the oven and the barbecue, and it also goes brilliantly with other meats. It’s worth making at least a double quantity and keeping the extra in a bottle or … Continue reading Peri peri poussin

Chicken & sweetbreads terrine

White meat, black mushrooms and green pistachios make for an attractive and well-textured terrine. The soft and creamy sweetbreads (thymus glands) combine well with the firmer chicken, adding a delicate flavour. They can be omitted if you wish, but are well worth trying. You’ll need to order them in advance so the butcher can prepare them. Thomas Maieli, a chef who now runs a company called Mr Duck Delicacies , supplies Lidgate’s with his delicious products and came up with … Continue reading Chicken & sweetbreads terrine