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                             Please scroll down to view the following POULTRY recipes


APRICOT & CHICKEN CASSEROLE                    Serves 4

1 tablespoon oil Almond Rice
11/2lbs (680g) boned and cubed chicken 8oz (227g) basmati rice
1 finely chopped onion 1 tablespoon butter
1 teaspoon medium curry powder 2oz (57g) toasted almonds
2 tablespoons plain flour
3/4 pint chicken stock
juice and grated rind of 1 orange
8 dried apricots
1 tablespoon sultanas
salt and pepper

Preheat the oven to Gas Mark 5 (190°C/375°F).
Brown the chicken in the oil; add the chopped onion and cook gently until lightly browned.

Transfer to a flameproof casserole, sprinkle in the curry powder and cook again for 3 or 4 minutes.

Add the flour, stock, orange juice and rind.

Bring to the boil and season.

Add the apricots and sultanas, cover with a lid and cook gently for 1 hour in the preheated oven.

Almond Rice
Cook rice until just tender, add butter, season to taste and add the toasted almonds just before serving.

AUNT SYBIL’S PIE                     Serve 4-6
A way to use up left over turkey, chicken, stuffing and stock

225g (8 oz) bacon rashers
225g (8 oz) left over chicken or turkey
225g (8 oz) pork sausage meat
50ml (2 fl oz) stock from chicken or turkey carcass
or chicken stock cube
Left over stuffing

De-rind the bacon, lay the rashers on a board and, using a knife with a wide blade, press out the rashers to stretch and widen them.

Line a deep pie dish with the rashers, saving one or two for later. Add chicken or turkey cut up into bite sized pieces and then cover with a layer of sausage meat.

Pour over stock.

Bake in a warm oven, Gas Mark 3, 325ºF, 160ºC for 10 to 15 minutes. Then remove pie from the oven and press stuffing over the top. Cover with remaining bacon. Bake for a further 20 minutes.

Can be eaten hot from the dish - or cold, turned out and sliced.

CHICKEN & APPLE CURRY                   Serves 3–4
This is my mother’s recipe; it is simple and the children love it.

2 onions, chopped
2 apples or 1 large cooking apple, cubed
2 cloves garlic, crushed
a couple of handfuls of left over cooked chicken
1 tablespoon mango or apple chutney
1 or 2 teaspoons curry powder, according to taste
1 x 400g (14oz) tin tomatoes

Sweat the onions in some butter or olive oil, when clear, add the garlic and apple, and let it sweat until the apples have softened.

Then add the chicken bits and the curry powder and cook for a further 3 minutes before adding the chutney and tomatoes. Season to taste and let the whole thing simmer for 15 minutes.

Serve with brown rice.


4 chicken pieces
6 oz rice
1 teaspoon Cajun seasoning
½ teaspoon Paprika pepper
1 pint stock, chicken or vegetable
1 red pepper, sliced
2 courgettes
1 small tin red kidney beans
1 large banana
Bunch of coriander

Fry the chicken pieces in a tablespoon of oil. Remove from the pan.

Fry the onion and then add the chicken back into the pan.

Stir in the rice and seasonings until the oil is absorbed by the rice, then pour in the stock and add sliced red pepper and courgettes.

Simmer for 25 mins.    Add kidney beans and sliced banana, heat through and sprinkle with chopped coriander.


A Good Housekeeping recipe used many times over the years, and it has never failed.

4 skinless chicken breasts
2 teaspoons olive paste or finely chopped olives
4 oz Gorgonzola cheese, sliced (you can also use
Dolcelatte or St Agur)
12 sage leaves
4 slices Parma ham
3 oz peeled shallots
1 oz butter
¼ pint dry white wine
Pepper to taste

Cut a deep horizontal pocket in the thick side of each chicken breast.

Spread a little olive paste inside, then stuff with the cheese.

Lay 3 sage leaves on top of each breast and wrap in a slice of Parma ham.

Finely chop the shallots and fry gently in butter in a heavy based frying pan for about 5 mins until softened.

Place the chicken on top of the shallots and pour the wine over.

Bring to the boil, cover and simmer gently for 20mins until chicken breasts are cooked.


1 chicken breast per person, cut into bite sized pieces
4 oz mushrooms, sliced
1 tablespoon marmalade
4 tablespoons sherry
2 chicken stock cubes
¾ pint hot water
2 teaspoons cornflour
Plain flour

Fry the mushrooms in the butter and, when cooked, remove from the pan.

Toss chicken pieces in flour and then fry until browned. Place lid on the pan and cook through.

Dissolve chicken stock cubes in boiling water and add marmalade, sherry and cornflour (made into a paste with a drop of cold water).

Stir into the pan with the chicken, add the mushrooms and stir until boiled and thickened.

CHICKEN ON A SOFA               Serves 4
1 head fresh broccoli
2 cups cooked chicken [preferably poached]
1 cup mayonnaise
1 tin condensed chicken soup
1 cup grated cheddar cheese
1 cup double cream
1 teaspoon curry powder/paste to taste
8 ozs dried pasta [any shape]
½ cup chicken stock
Grated cheese for the topping

Cook the broccoli and pasta.

Drain the pasta, rinse and place in a large lasagne dish and arrange the broccoli over the pasta.

Mix the mayonnaise in a bowl with the soup, cheese, curry paste, cream and chicken stock.

Stir well, and add flaked chicken pieces.   Pour over the pasta and broccoli.

Grate cheese over the top and bake at 180ºC, 350ºF, Gas Mark 4 for 30 mins until slightly browned.

Serve with a crisp salad and garlic bread.

CHICKEN STEW               Serves 4
Ideally made the day after cooking a chicken and making stock with remainder. This stew is really nourishing, and you can really taste the lovely flavours of the different vegetables.

1 pint (568ml) homemade chicken stock
chicken bits and pieces from yesterday’s roast
1 small celeriac
4 or 5 Jerusalem artichokes
2 large carrots and/or parsnips
2 courgettes
2 large onions
1 bulb of garlic (I love the flavour of roasted garlic, it’s milder and creamier)
rosemary and thyme, chopped
olive oil
salt and pepper

Chop the celeriac, artichokes and carrots into large bite sized chunks and partially boil.

Save the vegetable water to add to the stew later.

Put vegetables into a roasting tin with olive oil, a good sprinkle of salt and herbs.

In another tin roast the onions and courgettes roughly chopped with a whole bulb of garlic.

When all the vegetables are cooked, mix with oil and seasoning.

Put all the vegetables in a pot and add the pureed garlic, chicken, stock, vegetable water, herbs and seasoning.

Stew for 20 minutes and serve with crusty bread.

CHICKEN, BOURSIN AND BACON ROLLS                     Serves 4
Really quick and easy.
4 skinless chicken breasts
Boursin garlic and herb cheese
4 slices of back bacon

Prepare the chicken breasts by placing between sheets of greaseproof paper and flatten with a rolling pin.

Spread a tablespoon of Boursin cheese on each breast then roll up and wrap in a slice of bacon. Secure with a cocktail stick.

Cook in a roasting tin at 170ºC for 30 mins.   Remove cocktail sticks and serve. 

CHICKEN, HAM & MUSHROOM PIE                      Serves 6–8

1 free range chicken (about 5lbs – 2.5kg)
1 stick celery
2 carrots, halved
1 onion, halved
2 sprigs of fresh thyme and parsley
1 litre or 11/2 pints of water or chicken stock
450g (1lb) mushrooms
400g (14oz) cooked ham cut into cubes (or you can use bacon lardons)
250mls (1/2 pint) single cream
50g (2oz) butter
25g (1oz) plain flour
450g (1lb) peas
450g (1lb) puff pastry
egg to glaze

Place the chicken in a large saucepan or stock pot along with the carrot, onion, celery, herbs and cover with the stock (or water).

Season with salt and pepper.   Simmer for about 1 1/4 hours or until the chicken is cooked.

Discard the vegetables from the stock, strain the liquid and save.

Let the chicken cool slightly before removing the meat from the carcass.   Chop roughly, put into a large pie dish (10 x 14in or 25 x 35cm), then add the peas (frozen are fine) and chopped ham.

If using lardons, fry them first in a little butter and when cooked add the mushrooms and cook for 3 to 4 minutes until soft.   Add to chicken mixture.

Make the sauce by melting the remaining 1 oz butter, add the flour to make a roux and slowly add the stock.

Finally add the cream, season to taste and simmer until thickened. Pour over the chicken mixture.

Roll out the pastry, cover the mixture and glaze with the egg.

Cook for about 30 minutes on Gas Mark 6 (200°C/400°F) until browned.

Delicious with creamy mashed potatoes. 

COMFORT CHICKEN WITH LEMON SAUCE                  Serves 2

Cooked chicken (cut into bite sized pieces)

For the sauce:
1½ heaped tablespoons plain flour
2-3 oz butter
½-¾ pints chicken stock
Lemon juice to taste
Salt and pepper

Melt half the butter in a medium-sized pan and remove from the heat. Add the flour carefully and mix to a paste. Slowly add the chicken stock at boiling point, stirring with a wooden spoon or whisk.

Return to a low heat and continue to stir until the sauce thickens. Add remaining butter.

Add the chicken pieces, lemon juice and seasoning, and heat thoroughly.

Serve with rice.

COUNTRY CHICKEN CASSEROLE                   Serves 4
Prep and Cook time: 1 to 2 hours.

15ml spoon oil
4 Chicken portions
1 small green pepper, skinned, de-seeded and sliced
125g button mushrooms
15ml spoon plain flour
2 x 15ml spoons tomato purée
400g tin chopped tomatoes with onion
150ml chicken stock
5ml spoon dried mixed herbs
A few drops Tabasco sauce
Salt and pepper
Freshly chopped parsley to garnish

Heat the oil in a flameproof casserole, add the chicken and fry until lightly browned on all sides.

Remove the chicken from the pan with a slotted spoon. Set aside.

Add the vegetables to the pan and fry for 5 minutes or until softened. Stir in the flour and gradually add the remaining ingredients, stirring thoroughly.

Bring to the boil, cover and simmer gently for 45 minutes, stirring occasionally.

Sprinkle with parsley and serve

You can also add bacon lardoons to this recipe, which I fry before the vegetables.  

FRIED CHICKEN AND TASTY RICE                  Serves 4

This is a recipe with nostalgia. Whilst Derek was doing VSO in Guyana “cook up” rice was a popular local dish. Here is our Anglicised version which tastes as good.
4 slices chopped bacon
1 dessertspoon olive oil
4 chicken legs
1 chopped onion
2 peeled and chopped tomatoes
4 oz sliced mushrooms
Paprika, to taste
8 oz long grain rice
1½ pints chicken stock
2–3 tablespoons frozen peas
I tablespoon chopped parsley

Fry bacon in oil in a large pan. Add chicken legs and brown until golden. Add onions, tomatoes, mushrooms, paprika (to taste). Fry for 12 minutes.

Add rice, chicken stock, peas and parsley. Cover and cook over medium heat for 15–25 minutes until the stock is almost absorbed. 

JUDY’S CHICKEN                      Serves 4
This is a recipe with nostalgia. Whilst Derek was doing VSO in Guyana “cook up” rice was a popular local dish. Here is our Anglicised version which tastes as good.

4 slices chopped bacon
1 dessertspoon olive oil
4 chicken legs
1 chopped onion
2 peeled and chopped tomatoes
4 oz sliced mushrooms
Paprika, to taste
8 oz long grain rice
1½ pints chicken stock
2–3 tablespoons frozen peas
I tablespoon chopped parsley

Fry bacon in oil in a large pan. Add chicken legs and brown until golden. Add onions, tomatoes, mushrooms, paprika (to taste). Fry for 12 minutes.

Add rice, chicken stock, peas and parsley. Cover and cook over medium heat for 15–25 minutes until the stock is almost absorbed.

This meal was always requested by my daughters for lunch on the last day of term and is still a firm favourite.

4-6 chicken pieces according to size of family
3 oz margarine or butter
½ lb back or streaky unsmoked bacon
1 onion
2 oz flour
1-1½ pints milk (according to thickness of sauce)
1 bay leaf
2 teaspoons mixed herbs
2 chicken Oxo cubes
¼-½ lb mushrooms

Cut chicken pieces into strips and fry in 2oz of butter until golden brown. Transfer to large casserole dish.  Chop bacon and onion into small pieces and add to pan. Fry gently and then sprinkle over the chicken.

Melt remaining butter/marge and stir in the flour.    Cook without browning for 2 mins.

Gradually blend in the milk and then add the bay leaf, herbs and crumbled chicken stock cubes.

Cook, stirring continually, until sauce begins to boil and reaches desired thickness. Season to taste. Pour the sauce over the chicken and cover with lid.

Cook in the centre of the oven at 325ºF, Gas Mark 3 for 1 hour.

Add mushrooms and cook for a further ½ hour.

MUGLAI CHICKEN BIRYANI                     Serves 4
An authentic Indian recipe sent to us by old friends from when we lived in Bombay. A real curry without the curry powder.

500g chicken portions 100g vegetable oil
115g onion 450g Basmati rice
1 cup coriander leaves 5 cloves
1 cup mint leaves 5 pieces cinnamon
Pinch turmeric 10 cardamoms
1 tablespoon ginger paste Pinch caraway seeds
1 tablespoon garlic paste 1 lime
4 red chillies Pinch of saffron
4 green chillies 1 cup milk
225g yoghurt Butter
Salt to taste Flaked almonds

De-skin and cut the chicken into pieces.

Mix half the onion (finely chopped), half the coriander (chopped), half the mint leaves (chopped), and the turmeric, ginger paste, garlic paste, red and/or green chillies, yoghurt and the salt.

Grind to a paste and marinate the chicken in this mixture for at least 2 hours, preferably overnight.

Heat the oil and fry the rest of the onion until golden. Remove from the pan.

Fry the chicken on high heat initially, then lower the heat and cover the pan and simmer until the chicken is cooked.
Cook rice in 3 x quantity of water until ¾ cooked. Season.

Grind in a pestle to a powder the cloves, cinnamon, cardamom and caraway.

Mix into the boiled rice and sprinkle with the juice of the lime.    Soak the saffron in the milk.

In a greased baking dish spread half the rice and sprinkle with half the milk. Spread the chicken over the top. Sprinkle over the remainder of the mint and coriander leaves plus half the fried onion. Cover the chicken with the remaining rice. Sprinkle with remaining saffron milk. Dot with butter.

Garnish with the fried onions and toasted almonds.

Seal the baking dish with foil and keep in oven at minimum heat for 20 mins.

This is really delicious, but the green chillies are sufficient unless you like it hot. We also made it using prawns, adding them after the rice was cooked. Very tasty

PHEASANT in WHISKY                  Serves 2

2 pheasant breasts, or 1 whole pheasant
2 oz butter
1 tablespoon oil
1 Bramley apple; peeled, cored and sliced
1 onion, finely chopped
2 fl oz of whiskey
1 tablespoons of Dijon mustard
10 fl oz of double cream

Sauté the pheasant in half the butter and oil and then remove from the pan when browned.

Add the remaining butter to the juices in the pan and fry the onion. Add the apple and cook for 5 mins until the apple softens.

Put the pheasant on top of the apple and onions, and pour over the whisky. Season and cover.

Place in oven at 190ºC, 375ºF or Gas Mark 5 for 30-45 mins. until pheasant is tender. Remove the pheasant and, if whole, joint. Keep warm.

Add cream, mustard and perhaps a little more whisky to the pan, stirring well, over a high heat until the sauce has thickened slightly.

Season and return the pheasant to the pan.

RED THAI CHICKEN CURRY              Serves 2

2 sliced chicken breasts
3 shallots, peeled and sliced
1-2 cloves of garlic
1 stalk lemon grass, finely chopped
½ inch ginger, peeled and grated
7 fl oz coconut milk
7 fl oz chicken stock, or dissolved stock cube
1 tablespoon red curry paste
2 tablespoons fish sauce
Handful of chopped coriander

Fry the shallots and garlic in sesame oil in a wok.

Add the chicken and cook for a further 4-5 minutes.

Add lemon grass, ginger and coconut milk. Stir in the chicken stock, curry paste and fish sauce.

Simmer for 20 mins - until sauce reduced by a third.      Add the coriander.

Serve with fragrant Thai rice

It is absolutely true that throwing everything in a wok can be a quick and easy way to get supper on the table. This recipe contains a generous amount of meat and a tin of cannellini beans helps to make it quite a nutritious meal.

2 tablespoons wok or stir-fry oil
300g (101/2oz) chicken or turkey breast fillet, cut into 4 cm x 5 mm (11/2 inch x 1/4 inch) strips
300g (101/2oz) pack stir-fry chopped vegetables
60ml (4 tablespoons) each soy sauce and Chinese cooking wine
400g (14oz) can cannellini beans, drained
1 tablespoon chopped fresh coriander or parsley

Heat the oil in a wok and, over a fairly high heat, add the chicken or turkey strips and toss them until about to colour.

Once the meat has sealed, add the chopped vegetables and toss until they begin to soften.

Add the soy sauce and the cooking wine. The soy sauce will help the meat strips bronze beautifully.

Once the heat is back up and sizzling, add the beans.

Toss everything about to mix before tipping on to two plates.
Sprinkle with the fresh herbs and serve straightaway.

RUSTIC CHICKEN CASSEROLE               Serves 4

100g (4oz) streaky bacon
250g (9oz) carrots
250g (9oz) swede
150g (5oz) button mushrooms
1 clove garlic
8 button onions
2 tablespoons vegetable oil
8 skinless chicken thighs
2 tablespoons plain flour
400g (14oz) can chopped tomatoes
450ml (15 fl oz) chicken stock
200g (7oz) can sweetcorn
salt and black pepper

Snip the bacon into pieces with scissors.  Peel and chop the carrots and swede into 1cm (1/2 inch) cubes.

Wipe the mushrooms with kitchen paper and cut in half.

Peel and crush the garlic. Peel the onions.  Heat the oil in a large, flameproof casserole dish.

Add the chicken and fry for 5 minutes over a medium heat until golden.

Remove the chicken from the pan and set aside.
Add the peeled onions and chopped bacon to the pan.

Fry for 5 minutes until the onions soften.   Sprinkle with the flour.

Add the crushed garlic, carrots and swede and stir together to combine.
Add the tomatoes and chicken stock and bring to the boil, stirring occasionally.

Return the chicken to the dish and add the sweetcorn with juices.

Return to boil and season to taste.
Cover with a lid and simmer for 1 hour over a medium heat, until the chicken and vegetables are cooked thoroughly.
Serve the casserole with crusty bread and green vegetables.


These chicken balls and their fragrant mayonnaise are good for a cold meal.

For the chicken balls

375g (12 oz) skinless chicken breast fillets
1 fresh chilli
2.5cm (1 inch) piece of root ginger
6-8 spring onions, chopped finely
50g (2 oz) fresh white breadcrumbs
Finely grated zest of 1 lemon
1 large egg white (size 1)

For the mayonnaise

1 egg (size 1) at room temperature
1 egg yolk (size 1)
1 garlic clove, crushed
2 tablespoons lemon juice
Generous handful of fresh coriander
300ml (½ pint) extra virgin olive oil
Salt and black pepper

To make the chicken balls, roughly cut up the chicken breast and place pieces in a food processor. Whizz the chicken until finely chopped and turn into a mixing bowl. Cut the chilli open under running water, discard the seeds and stem and then cut the flesh into the thinnest possible strips. Peel and finely chop the ginger. Add the chilli, ginger and spring onions to the chicken together with the breadcrumbs, lemon zest, egg white, and a liberal sprinkling of salt. Using a wooden spoon, stir very thoroughly. Then, using wet hands, roll and form this mixture into small balls about the size of a walnut. Put the balls in a steaming tray over gently boiling water, cover and steam for 8-10 minutes or until they are cooked right through. Leave until cold.

To make the mayonnaise, put the egg and egg yolk in a food processor with the crushed garlic and lemon juice. Whizz together and, while still whizzing, begin adding the olive oil in a thin stream, gradually at first. When you have a fairly thick coating consistency, roughly chop the coriander leaves but reserve several sprigs for garnish. Whizz the chopped coriander leaves into the mayonnaise until well blended. Season the mayonnaise with salt and black pepper. Turn the mayonnaise into a mixing bowl, cover it with Cling Film and put in the refrigerator. Before serving, add the cooked chicken balls to the mayonnaise and, using a wooden spoon, mix together gently to coat the balls thoroughly.

To serve, spoon the mixture on to a pretty serving dish and garnish with the reserved coriander leaves.

An easy supper dish

6 skinless chicken breasts
225g Philadelphia cream cheese
2 cloves of garlic
2 tablespoons fresh chopped herbs - (2 teaspoons if using dried herbs)
100g Prosciutto ham
Knob of butter

Mix together the cream cheese, garlic and herbs.

Stuff each chicken portion between the fillet and the breast (make a small incision if necessary) with this mixture and wrap a couple of slices of Prosciutto around each breast to keep everything together.

Place on a baking tray with a knob of butter and bake in a hot oven 375°F, 190°C, Gas Mark 5 for 30 minutes.

THAI CHICKEN                      Serves 6
A great favourite for family picnics, served with salad

6 boned chicken breasts
½ bottle of spiced mango chutney
Equal quantities of light mayonnaise and fromage frais
I stalk lemon grass, bottom 2” crushed and finely sliced
1 bunch coriander, chopped
1 fresh mango
2 lemons

Poach the chicken breasts in 6-7 tablespoons of water and the juice of a lemon.

When cooked, cut into largish pieces and sprinkle with more lemon juice and freshly ground black pepper. Leave to cool.

Mix together all the remaining ingredients and mix with the cooked and cooled chicken.

Refrigerate for several hours before serving.


4 boneless chicken breasts
3oz (85g) creamed coconut
6 fl oz (170ml) hot chicken stock
1 tablespoon oil
1 small red chilli, deseeded and thinly sliced
4 spring onions, thinly sliced
4 tablespoons peanut butter
grated rind and juice of a lemon
2 tablespoons chopped coriander

Cut chicken into thin strips.      Cook in oil in wok until tender.

Add spring onions and chilli.       Stir for 5 minutes.

Mix in rest of ingredients and simmer until bubbling.
Serve with rice.


4 boned chicken breasts, skinned
1 x 3 oz bunch watercress, washed & drained well
4 oz cream cheese
2 tablespoon fresh mixed herbs, chopped
Seasoning to taste
1 egg, beaten
Oil for frying

Make a cut in each chicken breast, to form a pocket.

Dry watercress well and chop finely.  Mix together watercress, cream cheese, herbs and seasoning.

Divide mixture into four and spread one portion into the pocket of each chicken breast. Close up chicken, securing with a cocktail stick if necessary.

Coat each breast in a little flour, then in beaten egg and breadcrumbs.

Fry gently in a little hot oil for 10-15 mins turning occasionally, until golden brown and cooked through.