John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Karen Martini’s One-pot Chicken Dinner

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Who hates having all those dishes to wash after a delicious meal, well Karen Martini has devised the perfect one pot Chicken dinner!

Braised chicken with dutch creams, speck and tarragon

INGREDIENTS

extra virgin olive oil

150g speck, cut into fat batons

1.6kg organic chicken, cut into eight pieces

salt flakes

freshly ground black pepper

8 small eschalots, peeled and cut in half

6 cloves garlic, smashed, skin on

HP-Epicure-aw-20140414104142867396-620x03 large Dutch cream potatoes, peeled and cut in 2cm discs

100ml sherry vinegar

500ml quality chicken stock

3 sprigs tarragon

2 fresh bay leaves

6 sprigs thyme

METHOD:

1. Preheat your oven to 180C fan-forced or 200C conventional.

2. Heat a wide, heavy-based pot over medium heat (a French oven is ideal for this), add a splash of oil and half the speck, and fry briefly. Season the chicken pieces really well with salt and pepper and add half the chicken to the pot. Brown well all over and remove from the pan along with the speck. Repeat with the remaining speck and chicken.

3. Remove the second batch of chicken from the pot and toss in the eschalots and garlic (with a splash of oil if the pot is too dry) and cook for about four minutes or until starting to brown, remove and set aside with the chicken.

4. Add the potatoes to the pot and cook, stirring, until starting to brown, season.

5. Return the chicken, speck and eschalots to the pot. Add the vinegar and stir, picking up any caramelisation off the pot with your spoon. Simmer for one minute. Add the stock, tarragon, bay leaves and thyme and bring to a simmer. Cover and cook in the oven for 25 minutes.

6. Put the pot back on the stovetop, remove the cooked chicken and reduce the liquid. The potatoes will probably take a little longer than the chicken, so just remove them once they are tender. Take the liquid down to a lightly thickened, saucy consistency. Check the seasoning and adjust if necessary. You can now place the chicken and potatoes on your serving plate and spoon over the sauce or add them back to the pot and take it straight to the table. Serve with a leafy green salad.

Serves 4-6

(Karen Martini, {Good Food}, 2014)

Spanish Chicken with Chickpeas and Peppers

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We have taken this recipe idea off one of our customers magazine “Second Helping”.

Ingredients

4 boneless chicken thighs cut into thirds or 1 kg of chicken pieces on the bone (chicken chops)

50gm jamon  (Spanish ham) or prosciutto

100 gm jarred roasted red peppers

16 pitted green olives

1 small brown onionIMG_0004-1024x1024

1 400gm tin diced tomatoes

1 400gm tin chickpeas

1 clove garlic

2 fresh bay leaves

3 big sprigs flat leaf parsley

1 lemon, zest and juice

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

75ml white wine

olive oil

sea salt

freshly ground black pepper

 

Method

Season the chicken pieces and brown thoroughly in a wide, heavy based pan over a high heat.  This should take about 10 minutes, but you don’t have to stand around waiting.

Whilst the chicken is doing its thing,  crush the garlic, finely dice the onion and slice the jamon into 1cm strips.  Add all of these to the pan along with the bay leaves and spices.  Fairly soon the scent of spices will be wafting through the air telling you it’s time to add the zest and juice from the lemon.  Deglaze the pan with the wine, making sure you scrape up any of the tasty bits stuck on the bottom.  Add the drained chickpeas and tomatoes and reduce the heat to medium low.  Stir though so that everything is well combined.  Cover and leave to simmer until chicken is cooked through.  For the boneless thighs this will take another 15 minutes or so.  For bone-in chicken allow another 30.  Add the olives for the final five minutes.

Always check your chicken before serving.  Times will vary depending on the size of the pieces you are using and the heat of the pan.

Garnish with chopped parsley and serve with fresh sourdough bread.

 

(Second Helping, 2014)

Chicken Sang Choy Bow

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Screen shot 2015-09-07 at 5.54.52 PM

Quick and easy dish – with a hint of asian flavours!

  • Serves 6
  • 30 minutes cook

Ingredients

  • 2 tsp peanut oil
  • 2 tsp sesame oil
  • 1medium brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp ginger, grated
  • 500g chicken mince
  • 2 tsp soy sauce
  • 2 tsp hoisin
  • 1 tbsp oyster sauce
  • 1 tbsp lime juice
  • 200g bean sprouts, trimmed
  • 2 green onions, chopped finely
  • 1/2of a 230g can water chestnuts, sliced thinly
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup coriander leaves, roughly chopped
  • 1 long red chilli, chopped finely
  • 10 large iceberg lettuce leaves, trimmed and washed
  • 2 tsp toasted sesame seeds, optional

Steps

  1. Heat wok, add both oils, stir-fry onion, garlic and ginger until soft.
  2. Add chicken mince and continue to cook until meat is cooked through and well browned.
  3. Add combined sauces and lime juice, toss to combine and simmer 1-2 minutes. Toss through remaining ingredients to heat and spoon mixture into lettuce cups to serve, garnish with sesame seeds, if using.
  4. Use witl of leaves as the lettuce cup for cocktail/finger food.

 Click on the shop now button to be taken to our website, where you can order all your poultry and gamemeat needs ONLINE, you can also have them delivered! Who didn’t say shopping can’t be easy and convenient?

(Foodtolove.com, 2012)

 

Syrian Chicken with Ginger, Lemon & Saffron By Karen Martini

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We have another amazing recipe from our friend and customer Karen Martini!
serves 4 mains
difficulty easy
prep time 20mins (approx.)
total time 1hr (approx.)
INGREDIENTS
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground turmeric
100 ml extra virgin olive oil
2 brown onions, thickly sliced
100 grams ginger, cut into matchsticks
5 cloves garlic, peeled and crushed with the side of a knife
2 small red chillies, split
2 tomatoes, coarsely chopped
2 pinches saffron threads
½ teaspoon cumin seeds
5 sprigs thyme, leaves only
1 lemon, juiced and zested
2 tablespoons honey
100 grams currants
2 tablespoons vegetable stock powder
½ bunch coriander, leaves only
couscous or rice, to serve

METHOD

Combine the salt, cumin, cinnamon, pepper and turmeric in a large plastic bag. Add the chicken pieces and shake to coat.

Heat the olive oil in a large heavy-based saucepan over high heat. Add the chicken and brown on all sides. Remove from the pan and set aside. Add the onion, ginger, garlic and chilli to the pan and cook for 3 minutes, adding a little more oil, if necessary. Add the tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes.

Return the chicken to the pan and add the lemon juice and zest, honey, currants, stock powder and enough water to just cover the chicken.

Cover with a lid and simmer over medium heat for 10 minutes. Uncover and simmer for 10-15 minutes or until the chicken is tender and cooked through, and the sauce is slightly reduced.

Stir in the coriander and serve with couscous or rice.

 Click on the shop now button to be taken to our website, where you can order all your poultry and gamemeat needs ONLINE, you can also have them delivered! Who didn’t say shopping can’t be easy and convenient?

(Karen Martini, 2012)