Tag Archives: mushrooms and chicken

HAVING PEOPLE OVER?? – The SIMPLEST Roast Chicken Dinner & EASIEST Dessert In The World (Serves 4, just double for 8!)

Having people over but you don’t have much time, talent or energy?? This is the dinner to make, and it is fool-proof, (I know this from experience). The is nothing better than a crispy (but moist!) roast chicken with a little pasta or mashed potatoes (or mashed parsnip or carrot!) and simple berries and fresh cream for dessert.

Crispy Roast Chicken in a Mushroom Broth - sumptious!

Crispy Roast Chicken in a Mushroom Broth – sumptuous!

  This sort of dinner party is the best kind as you will do little cooking and lots of socializing. It also makes the house smell heavenly (is there anything better than the smell of roast chicken!) and there is something so festive about a couple of crispy golden-skinned chickens on the center of a candlelit table!

My Roast Chicken Quest...

 A simple Roast Chicken can be served with anything (here it was roasted with fingerling potatoes)

The weekend is coming and you should think about serving this to your friends with lots of good wine. I made the chicken special by adding mounds of different kinds of mushrooms. They did all the work in the flavor department and I was free to spend time setting a nice table and generally just hung out being social (instead of being tied to the kitchen). The only other thing was dessert, and choosing to serve fresh fruit and cream is not only a big cheat, it is a refreshing ending to a rich meal (recipe at the end, pretty self-explanatory).

there is nothing better than fresh ripe berries in clouds of whipped cream

Fresh ripe berries in clouds of whipped cream (and a dash of chocolate shavings)

Hope you are inspired and tempted!

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*This is a good blood type A recipe – use mushrooms from this list; abalone, enoki, maitake, Portobello,Shiitake, tree oyster. Omit the pepper and chili flakes and no cream in dessert*

You will need:

1 (or 2) 4lb chicken (organic if you can)

sea salt and freshly ground pepper and optional cayenne pepper flakes for seasoning

1 onion (2 medium if cooking 2 birds) – diced (any kind will do)

2 lbs mixed mushrooms (3 lbs if cooking 2 birds) –  (I used white, crimini and shiitake) – quartered or halved depending on the size

a sprig or two of fresh rosemary

3 cups chicken broth (or water and good quality bouillon cube) (up to 4 1/2 cups for 2 birds)

Method:

Preheat oven 425*

1 – Put all prepped veggies into bottom of pan, along with rosemary sprigs and 2 cups of broth.

Place all veggie and seasoning into bottom of large pan or roasting pan. Add the broth.

Place all veggie and seasoning into bottom of large pan or roasting pan. Add the broth.

2  – Season the chicken with salt, pepper and cayenne pepper (if using) and rub with 2 tbs olive oil. place on top of veggies and place in preheated oven for 1 hour 20 minutes to 1 1/2 hours. After 1 hour add the last cup of chicken broth (or water) to pan. When you cut between the leg and the body and the juices run clear, the chicken is cooked. Remove from oven and let it rest for 15 minutes before serving.

Place the seasoned chicken on top and pop into the oven

Place the seasoned chicken on top and pop into the oven

This chicken can be carved and served with a big meaty pasta with the broth or with some mashed potatoes and a veggie like simply boiled peas or carrots.

Cook for about 1 hr, 20 mins

Cook for about 1 hr, 20 mins

Time for dessert: Berries & Cream

Choose whatever berries you like or that are available and good – about 1/2 cup per person.

My favorite fruit; raspberries!

My favorite fruit; raspberries!

Put about 2 cups heavy whipping cream in a big bowl and add 1/2 to 1 tablespoon of confectioners sugar (helps the cream thicken faster) and beat with whatever mixer or whisk you have until it is thick and billowy.

whip cream

whip cream

Serve!

Yum!

Yum!

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!

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*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)

Method:

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