Here is a yummy chicken dish I have adapted from a few different recipes. This recipe cooks the chicken very tender and once ready the chicken just falls apart and tastes delicious. You could add more vegetables and use less chicken if you prefer. It’s a tasty recipe for kids as the tender chicken is easy for them to chew.
- 900g skinless chicken breast, bone-in thighs or drumsticks (your choice)
- 1 onion, diced
- 30g plain flour
- 3 garlic cloves, crushed
- 125ml red wine
- 100ml of vegetable or chicken stock
- 800g canned chopped tomatoes
- 80g sun-dried tomatoes
- 2 tbsp sun-dried tomato paste
- 1 tbsp ground paprika
- Salt & Pepper
- 2 tbsp Olive oil
- cooked pasta to serve
- Season chicken with salt & pepper and then place in bag with flour, shake well to coat chicken. Heat oil in fry pan and cook chicken over medium heat in batches for 4 minutes on each side until browned. Transfer chicken into slow cooker.
- Add some more oil and cook onion, garlic, paste & paprika for 5 minutes until softened. Add wine and stock and bring to boil. Cook, stirring up any sediment from the base of the pan, stir for 2 minutes. Add the tomatoes and sun-dried tomatoes, season and stir for 2 minute.
- Add the mixture to the slow cooker over the chicken, combine carefully. Cover and cook on high for 4 hours. Serve with pasta.
Today Grandma choose to cook Bill Grangers Chicken, eggplant and cherry tomato bake which was featured in the Age last weekend. It was absolutely delicious and very easy to cook. It’s a dish you can prepare in the morning and then later put into the oven an hour before dinner time. I find mornings are a great time to prepare meals as the house is generally calm and I have the energy.
Leroy thoroughly enjoyed this meal, especially the drum sticks as they were very tender and slightly sweet. Grandma doubled this recipe so there was plenty of seconds.
- 1 red onion
- 4 chicken legs, skin & flesh slashed
- salt & pepper
- 3 tbsp olive oil
- 3 tsp honey
- 4 Thyme sprigs, leaves only
- Zest and juice of 1 orange
- 2 garlic cloves, crushed
- Large handful of breadcrumbs
- 300g cherry tomatoes
- Place eggplant and onion in a large roasting tin. Add chicken legs, season with salt and pepper. In a bowl, mix 2 tbsp olive oil with honey, thyme, orange juice and 1 clove of garlic, then spoon over chicken and vegetables.
- In a separate bowl, combine breadcrumbs, orange zest, remaining garlic and remaining olive oil. Cover both the chicken and breadcrumb mix and chill in fridge for up to 12 hours if preparing ahead.
- Preheat oven to 200degrees. Bake chicken for 40-45mins, until golden. Remove from oven, stir in tomatoes, then top with prepared breadcrumb mix and roast for a further 10 minutes.
- Serve with a green salad of your choice.
Find link below to recipe from the Age;
Most Sunday’s we spend with the grandparents, and there is always something delicious cooking in the house when we arrive. Today it was BBQ Bream (caught by Grandpa) with some yummy sides so I thought I would share with you all.
Grandma’s BBQ Bream with sides
Soft goats cheese & avocado Salad
1 x bag of mixed lettuce leaves
1 x Avocado, cubed
1 x Cucumber, chopped
1 punnet of cherry tomatoes, halved
Caramelised balsamic vinegar for dressing Soft goats cheese
Combine all of the above
Place corn cobs individually in foil, top with butter, salt & pepper to taste, close foil wrappings. Cook on BBQ for 15 mins.
Ingredients; Medium sized whole bream 2cm piece fresh ginger, grated 1 x Shallot, sliced thinly
Wash fish and pat dry, slash flesh, lightly salt. Place on strip of foil( large enough to wrap fish) then sliced shallots and fresh ginger. Place fish on top then sprinkle more ginger & shallots on top. Splash some olive oil over fish and wrap. Cook on BBQ for approx 15 mins. Rest for 5 mins.
Serve with crusty bread heated on the BBQ. Enjoy.
Well my darling Leila is almost 7 weeks old and blossoming beautifully. We aren’t in a routine yet so its hard to plan my day, let alone cook dinner. Lucky I cooked lots of meals before her birth and froze them for this busy time. unfortunately my cooked freezer meals have run out so its time to start cooking again. I am trying to cook as much as possible but its proving to be a hard juggling act with Leila and Leroy. However I am determined to try to get dinner on the table, as fresh, healthy and delicious as I possibly can. Last night i made a yummy minestrone soup, really craving warm vegetables as winter sinks in. It was delicious, I didn’t have any complaints however Leroy didn’t eat all the vegetables but he made a good attempt.
- 1 tbsp olive oil
- 1 leek, sliced thin
- 1 zucchini, chopped
- 3 carrots, diced
- 1 broccoli bunch, chopped
- 2 large potatoes, diced
- 150g greens beans, chopped
- 2 litres vegetable stock
- 800g can chopped tomatoes
- 400g can lentils
- 100g pasta (your choice)
- 1 tub tomato paste, use 2/3
- 4 celery stalks, diced
- Parmesan cheese to serve
- Cook pasta according to pack instructions. Return to pan to keep warm.
- Heat oil in pan and cook leek and carrot for 4 minutes, then add potato and cook for a further 4 minutes. Then add celery, zucchini, broccoli, green beans, tomato paste, stir for 2 minutes. Add stock, can tomatoes and 1 cup of water. Bring to boil and simmer for 10 minutes or until vegetables are tender. Season to taste.
- Add the can lentils and stir in cooked pasta. Serve with parmesan.