Tag Archives: cut-up chicken

Curried Chicken With Dried Cherries (serves 4) & More Fun With My Brother

Curried Chicken With Dried Cherries

Last Friday I paid an overnight visit to my brother’s, and I had so much fun that I decided to do it again! This time however I brought my two kids with me. I set off last week with the relishing thought of being away from everyone, but the honest-to-goodness truth is that I missed them. When I am with my son and my daughter they spur me on to do things I wouldn’t do when alone, like looking for frogs at the pond or going out for ice cream after dinner, and perhaps even turning the car stereo up really loud and singing at the top of my lungs (actually, I will admit to doing that last one solo on many occasions!)

My brother’s back porch

We arrived in the afternoon and after dropping in to my brother’s work place to say “ciao” we headed to the house armed with the ingredients for dinner. I put a bottle of prosecco in the fridge to chill and then off we went to catch frogs.

Anyone for late night badminton?

By the time Pascal arrived home, dinner preparations were in full swing, a movie underway and the bottle of prosecco half drained. I love nothing better than a loud kitchen with lots of happy people milling about amidst the wafting aroma of food. It has the magical effect of making you think everything is alright with the world, and if creating that illusion is a simply matter of preparing dinner I’m all for making the effort every evening that I can.

We ended the day with a riveting game of badminton, and although playing in flip-flops is not recommended, don’t let it stop you for a second!


*This is also a Blood Type A diet Dinner. if you do not want to use the flour (which is neutral), just omit and you will end up with a lovely, but brothier version*

You will need:

4 tbs extra-virgin olive oil

4lb cut-up chicken

1 white onion, large dice (yellow or sweet onion will do also)

3 celery ribs, including leaves, sliced

1/2 lb white mushrooms, sliced

1/2 cup dried cherries

4 cloves garlic, roughly chopped

2 sprigs fresh oregano

4 sprigs fresh thyme

1 1/2 tbs madras curry powder (or other aromatic variety)

3 tbs all-purpose flour,

4 cups veggie or chicken broth (or, 1 good quality bouillon cube & 4 cups water)


Prep all veggies before you start cooking

1 – Place big all-purpose pan (with lid) on medium/high heat and add the oil. When it is hot, sear the chicken in batches until surface is golden brown. Transfer to a plate as you go.

Sear Chicken in batches

2 – Turn heat down to medium/low and add the garlic, onion and celery. Saute for about 5 or so minutes, stirring occasionally.

Saute onions, garlic & celery

3 – Add the mushrooms, cherries, and herbs and continue to cook for another 5 minutes.

Add cherries, mushrooms & herbs

4 – Add the curry powder (and bouillon cube if using), and stir for a minute, then add the flour and mix well.

Add curry powder, then flour

5 – Add 1 cup of broth/water and stir well. Continue to add water/broth and turn heat to high. When mixture comes to a bubble, add the chicken in an even layer. Turn heat down to low (a simmer) and cover. Simmer gently for 1 hour.Turn off heat and let everything rest for about 10 minutes before serving.

Add liquid

Serve alone, or with a pasta, rice or crusty bread. I served our dinner with tagliatelle (egg noodles) and it was really tasty.

Simmer on stove-top for 1 hour

Another lovely visit

Roast Chicken with Poblano Peppers & Tons of Fresh Herbs (serves 4)

Roast Chicken with Poblano Peppers & Tons of Fresh Herbs (serves 4)

Yesterday was one of those lazy summer days that I will think about when it is miserably cold outside, and I’m feeling lonely for the company of people I love. I had planned a different kind of day, a day of school with my kids in the morning, and in the afternoon planting my herb garden and maybe stick in a few tomato plants while I was at it.

Flowering Cactus by the railway tracks near my house

My friend called and requested an impromptu visit, and my very weak-self, or the part of my that would prefer to sit and chat with her rather than do any of the things I had planned, was delighted to accommodate her whim. The morning was thus spent drinking coffee while enjoying her immensely interesting thoughts on all manner of things. I have to admit I allowed this happy meeting to take place because I knew L. Fay was not one of those women who talked about the things that bore me to no end, like: other people, how she felt she wasn’t pretty enough, or her next sun vacation: yes, she is a women of substance.

The morning dragged into early afternoon and I figured it was high time for a walk. We set out (with my to lovely kids of course) on a walk around town, via a river path, ending at the university’s impressive fountain. It was hot, and the thought of cooling my feet in the water was strong enough to make us all get in!

cooling our feet in a fountain in town

When we got back to the house I made an elaborate lunch that involved tofu, spinach, turkey and pasta (this satisfied all palates). When L.Fay eventually went on her merry way, it was time for me to contemplate dinner. I decided that dinner would be whatever I had in the fridge or was growing in the garden.

Turned out to be the perfect ending to a perfect day.


You will need: 4lb cut-up chicken,

2 large sweet onions, very large dice or chunked,

3 ribs celery, including leaves, sliced,

4 poblano peppers, left whole(for Blood Type A diet, omit the peppers),

big bunch of fresh oregano & thyme (about 4 sprigs oregano and 6 sprigs thyme, but use more of each if you like),

3 tbs extra-virgin olive oil,

3 1/2 cups chicken broth (or, 3 1/2 cups water and good quality vegetarian or chicken bouillon cube. I use Rapunzel brand),

sea-salt (I use Maldon salt),

freshly ground black pepper (omit black pepper for Blood Tye A Diet).

Preheat oven 450*

1 – Scatter veggies (except for peppers) into bottom of roasting pan or everyday stainless pan (I use my All-Clad pan for the oven all the time). top with the herbs. If using a bouillon cube, break it up and add to veggies. Add the liquid.

lay veggies in bottom of pan

2 – Place the chicken in an even layer over vegetables, and squeeze in the poblanos loosely between the chicken pieces. Drizzle with the oil and add about 1 tsp salt and several grinds of pepper. (if you are using a broth or bouillon cube that you know has plenty of salt in it, add salt sparingly until you taste the cooked broth at the end).

Add chicken and peppers

3 – Place in oven for 1 hour. Remove from oven and let everything rest for 5 minutes before serving.

Serve with whatever you have on hand

To serve: divide chicken and peppers between plates, topping with lots of brothy onions and celery. You can serve this with rice, a salad, potatoes, green veggies or bread.

A lovely day

Roast Chicken with Baby Bok Choy & Radishes (serves 4)

Yes yes I know, more chicken. It was this or take-out!

Roasted Chicken with Bok Choy, Radishes & Curry

The deal is; if I am too tired to cook, I can always muster up enough energy to throw this together. I have said it a million times, but, if you have a kitchen full of food, there is always a way to avoid eating crap for dinner!

Tersely said, but true.


You will need : 1 whole cut-up chicken, or, a combination of your favorites pieces (legs & Thighs, Breast & Thighs…..about 3 1/2 lbs), 1 cup baby carrots, 2 baby bok choy plants, ribs separated & left whole, 2 celery ribs with leaves, sliced, 1 cup radishes, left whole (I used a lovely french breakfast radish), 1 onion, diced, 1 veggie bouillon cube, 3 cups water, (or, 1 1/2 cups water, 1 1/2 cups chicken broth), 3 tbs extra-virgin olive oil, 2 tsp curry powder (try to find some unique spice combinations, instead of the run-of-the-mill store-bought stuff. You can find in specialty spice shops or good supermarkets), sea-salt and cracked black pepper to season meat.

Preheat oven 400*

1 – season your chicken with salt and pepper. scatter all of the prepped veggies and spices into the bottom of a big saute or roasting pan.

scatter veggies & curry powder in bottom of pan

2 – Place the chicken on top in an even layer. Add liquid. Drizzle skin of meat with the oil and place in the oven for 35 minutes. Take out of oven and baste with pan juices and return to the oven for another 20 minutes, or, until the chicken is cooked.

lay chicken pieces on top of veggies and season with salt, pepper and a drizzle of oil

3 – Take out and put lid on pan for 10 minutes to give the chicken time to rest. You can also put the chicken on a plate and tent with foil. Swirling a tablespoon of unsalted butter into the pan juices imparts a lovely flavor (not an option for Type A diet), and I highly recommend trying it.

This one was served off the bone with rice and plenty of veggies and broth (yes, also lots of black pepper, so it must be Dave's!)

Serve with anything you like (rice, pasta, salad, bread), or with nothing at all. Delicious either way!