Tuscan 'Marry Me Chicken'

Think tender, pan-seared chicken breasts simmered in a rich creamy sauce, flavoured with semi-dried tomatoes, parmesan cheese, garlic and thyme.  Made famous by social media as 'Marry Me Chicken', said to be a dish so delicious and appealing that it inspires marriage proposals.  Even if you are not romantically inclined, give this Tuscan style one-pan wonder a go.  Serve it with pasta and a green salad on the side for a truly outstanding meal.

Serves 4

INGREDIENTS

• 650g / 1lb 7oz chicken breast
• sea salt
• freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 large garlic cloves, finely chopped
• 1 teaspoon red chilli flakes
• 1 teaspoon dried thyme
• ½ cup chicken stock
• 1 cup heavy cream
• ½ cup semi-dried tomatoes, sliced
• ½ cup grated parmesan cheese
• a few fresh basil leaves, for garnishing
• cooked pasta, to serve

METHOD

1. Slice chicken breasts in half if they are large.  Season them generously with salt and pepper.
2. Preheat onen to 180°C/350°F.
3. Heat olive oil in a large oven-proof frying pan over medium high heat until hot.  In 2 batches, sear the chicken for 1-2 minutes or until golden on one side, then flip over and sear for 30 seconds on the other.  Transfer chicken to a plate. 
4. Melt butter in the same pan over medium heat.  Add garlic, chilli flakes and thyme.  Cook, stirring, until fragrant, about 1 minute.
5. Stir in chicken stock.  Let it come to a boil.  Stir in cream and tomatoes.  Let it come to a simmer.  Season with salt, to taste.
6. Transfer chicken and any accumulated juices to the pan and arrange them in a single layer.
7. Bake chicken in the preheated oven for about 10 minutes or until cooked through. Transfer chicken to individual plates.
8. Reduce the sauce slightly in the pan by letting it simmer for 1 minute or so.  Stir in parmesan cheese.  Spoon sauce over chicken and garnish with basil.  Serve with pasta.

 

Slow Cooked Lamb Shoulder

Roast lamb is a classic meal for family gatherings on ANZAC Day (our national day of remembrance on 25th April honouring fallen soldiers.)  There are basically two cooking methods - quickly in a hot oven and serve it medium rare, or slowly in a moderate oven until the meat is super tender.  I prefer the latter, the way a 'yaya' (Greek grandmother) taught me.  I use boneless, butterflied lamb shoulder in this recipe, a fatty but juicy cut of meat, flavoured with a generous amount of garlic and rosemary.  Instead of the traditional gravy, serve the roast with its tasty, natural juices after skimming off the fat.  Enjoy a scrumptious meal with my crispy smashed roast potatoes on the side.

Serves 6

 

INGREDIENTS

• 1.2 kg /  2lb 10oz boneless, butterflied lamb shoulder*
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 6 garlic cloves, peeled and finely chopped
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 large onion, sliced into wedges
• 6 whole garlic gloves with skins on
• 2 fresh rosemary sprigs
• ½ cup water
• ½ cup red wine

*You can also use bone-in lamb shoulder, which has even more flavour but would require a little more cooking time, or lamb shoulder that has been boned and rolled (often tied with twine or in netting).

METHOD

1. Place the lamb in a large dish and rub all over with olive oil, dried rosemary, chopped garlic, salt and pepper.
2. In a medium size roasting pan, place onion wedges, whole garlic cloves and rosemary sprigs.
3. Fold the lamb up and place in the pan on top of the vegetables.  Pour in water and wine.
4. Cover lamb with a piece of baking paper, then with foil and seal tightly on all sides of the pan.  Place lamb in a preheated 180°C/350°F oven to slow cook for 2½ hours.
5. Remove lamb from the oven after 2½ hours.  The lamb should be very tender.  Check to see if the meat comes apart easily with 2 forks.  Cover and return it to the oven to cook a little longer if necessary.  There should be plenty of liquid in the pan.  Add more water if it is looking dry.  
6. When you are happy with the tenderness of the meat,  turn the oven up to 200°C /400°F and cook the lamb, uncovered, for a further 15-20 minutes to brown the top.
7. Remove lamb from the oven and transfer to a platter.  Cover loosely with foil and let it rest for at least 15 minutes.
8. Drain the liquid from the pan into a jug to remove solids and then skim off fat.  (A fat separator jug like the one pictured above is handy for this task.)  Drizzle sauce over the lamb.

  

 

Beef Pot Roast

Just when I thought summer would never end in Perth, autumn crept in with a burst of wet weather - no better time to cook a cosy pot roast for the family to enjoy.  Not a huge amount of work involved and you have your protein, vegetables and carbohydrates all in one pot.  I cook this in a Dutch oven ( or a heavy-based pot with a tight-fitting lid) on the stove top and once the slow cooking is on its way, nothing else needs doing other than putting the potatoes in 20 minutes or so before end time.  The meat will be meltingly tender and the gravy deliciously rich.  The recipe can be adapted for a slow cooker or the oven if you like.

Serves 6

INGREDIENTS

• 1 /kg / 2lb 5oz beef blade, topside or chuck roast
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 garlic cloves, crushed
• 2 celery stalks, sliced into 2.5cm /1" pieces
• 2 carrots, sliced into rings, sliced into 2.5cm /1" pieces
• 1 parsnip, sliced into 2.5cm /1" pieces
• 2 tablespoons plain flour**
• ½ cup red wine
• 1½ cup beef stock
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3-4 potatoes, peeled and cut into chunks
• 2 tablespoons flat-leave parsley, finely chopped, for garnishing

*Other root vegetables such as swedes, turnips or kohlrabis also work, adding natural sweetness.

** Essential for thickening the gravy during the cooking process.

METHOD

1. Pat the roast dry with paper towels.  Sprinkle salt and pepper all over the meat.
2. Heat oil in a Dutch oven (or a heavy-based pot with a tight-fitting lid) over medium-high heat until hot.  Brown the roast aggressively all over, several minutes on each side, using a sturdy, long-handled pair of tongs for turning.  Remove and set aside.
3. Reduce heat to medium.  Add onions and garlic to the residual oil in the pot and cook, stirring, for 1 minute.  Add celery, carrot and parsnip and cook for another minute until coated with oil.
4. Stir in flour.  Toss the vegetables around and cook for 1-2 minutes until the flour is well incorporated.
5. Pour in wine.  Let it sizzle for 1 minute until slightly reduced.  Deglaze by scraping brown, caramelised bits off the pot with a wooden spoon.
6. Add beef stock, thyme and rosemary.  Bring to a simmer.
7. Return the beef to the pot.  Cover it with a piece of crumbled up baking paper to make a cartouche to keep the beef moist during slow cooking.  Put the lid on the pot and cook on the stove top over very low heat for 1 hour and 45 minutes, turning the meat around half way through.  Check the level of the liquid as you do so and add more water or beef stock if it is looking dry. 
8. When the meat is very tender (check with a fork), add the potatoes to the pot.  Let it cook for another 20 minutes or until the potatoes are soft but not mushy.  There should be plenty of gravy.
9. Let the meat rest in the pot for 5 minutes, then remove it to cool completely before carving.
10. Serve the meat with the vegetables and gravy.  Garnish with parsley.

 

Chicken and Cannellini Beans Casserole

Chicken thigh portions with bone-in and skin-on are one of my favourite cuts for braising and casseroles as they are juicy and full of flavour.  Brown them in the pan for colour and then a variety of ingredients can be added to make a hearty, delicious family meal.  In this recipe, I pair thighs with cannellini beans to include some nutritious, high-fibre legumes.  Bake them in the oven with cream to add richness and a generous amount of thyme for their subtle herbal aroma.  Serve with crusty bread and a green salad.

Serves 6

INGREDIENTS

• 1.2kg / 2lb 10oz chicken thighs, bone-in and skin-on 
• sea salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 1 knob of butter
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• a few sprigs of fresh or dried thyme, plus extra thyme leaves, to serve
• ½ cup chicken stock
• 1 cup cooking cream
• 400g / 14oz tinned cannellini or butter beans, rinsed and drained

METHOD

1. Heat oil in a shallow casserole pan over medium high heat until hot.  Season the chicken with salt and pepper, then brown them, skin-side down, in 2 batches until golden.  Flip to brown the other side.  Transfer to a plate.
2. Add a knob of butter to the pan.  Reduce heat to medium and add onion, garlic and thyme.  Cook, stirring, for 2-3 minutes or until the onion softens. 
3. Stir in stock, cream and beans.  Bring it to a simmer.
4. Transfer the chicken and all their juices back to the pan, skin-side up.  Bake in a preheated 180°C/350°F oven for 40 minutes or until the chicken is cooked through.  Remove and discard sprigs of thyme.  Scatter extra thyme leaves over the chicken.

 

Cantonese Soy Sauce Chicken 豉油雞 🇨🇳

The classic Cantonese soy sauce chicken is a dish traditionally served on festive occasions such as the Chinese new year, cut up and presented with the head and feet to symbolise wholeness.  Corn-fed chickens available from Asian butchers are used for best flavour and texture.  Otherwise, a free-range chicken (as pictured above) from the supermarket will suffice.  There are a few preparation steps prior to poaching the bird in the aromatic broth.  Timing and the amount of heat is critical to avoid the chicken being overcooked or undercooked.  You will be rewarded by the mouthwatering aroma of the poaching broth wafting through the kitchen as you proceed.  With a little care, the meat would be silkily tender and the skin appetisingly coloured, not unlike those hanging behind the windows of Chinese BBQ houses.  

Serves 6-8

 

INGREDIENTS

• 1 whole chicken, 1.5 kg / 3lb 5oz
• 2 tablespoons sea salt
• 40g / 1½oz ginger slices
• 5 spring onions, sliced across into 2 or 3 sections
• 2 cinnamon sticks
• 5 star anises
• a handful of dried mandarine peels
• 1 cup Chinese Shaoxin wine
• 2 cups light soy sauce
• 1 cup dark soy sauce
• 1 cup brown sugar
• 6 cups water
• 1 tablespoon sesame oil

METHOD

Preparing the chicken prior to cooking:

1. Take the chicken out from the refrigerator to bring it back to room temperature about 15 minutes prior to cooking.
2. To help the chicken colour nicely when cooked, exfoliates the skin by rubbing the chicken all over with salt.  Use gloves.  Rinse off salt under the tap and pat dry with paper towels.
3. For best results, tighten up the skin of the chicken by pouring a cup of boiling water over the chicken. To do this, put the kettle on.  Suspend the chicken over the sink using poultry hooks or a piece of cooking twine long enough to go under the two wings and then over the top of the chicken with a double knot where you can hold onto with one hand.  With your other hand, carefully pour a cup of boiling water from the kettle over the chicken.  

Poaching the chicken:

1. Use a big enough pot that will allow the chicken to be completely submerged in the poaching liquid, such as a tall, thin stockpot or a large saucepan with a capacity of around 5 litres / quarts.
2. Place the ginger, 4 of the spring onions, cinnamon sticks, star anises, mandarine peels, wine, light soy sauce, dark soy sauce, sugar and water in the pot.  Bring it to the boil, then reduce heat to simmer, covered, for 20 minutes for the broth to develop flavour.
3. Lower the chicken gently into the pot using a roasting fork inserted into the cavity of the chicken.  Lift the chicken in and out of the broth several times to fill and drain its cavity before letting it submerge in the pot, breast side down.  This is to ensure the chicken cooks through eventually. 
4. Poach the chicken over very low heat for 30 minutes, covered, in a lazy simmer with the water steaming but not bubbling at any time.  The chicken should be mostly submerged in the broth.  Flip the chicken midway for even colouring using the roasting fork inserted into the cavity.  Occasionally, ladle hot broth over the exposed part of the chicken.
5. After 30 minutes, turn off the heat.  Let the chicken rest in the broth, covered, for 20 minutes.
6. After 20 minutes, carefully lift the chicken out of the pot using the roasting fork inserted into the cavity.  Try not to break the skin.
7. Insert a skewer into the thickest part of a thigh or breast.  The chicken is cooked if the juice runs out clear.  (If it is pinkish in colour, heat up the broth and return the chicken to the pot to poach a little longer.) 
8. Brush the chicken all over with sesame oil.  Let it cool completely on a platter.
9. Meanwhile, make spring onion curls by cutting the remaining spring onion into thin strips.  Submerge strips in a bowl of ice water for a few minutes.  Remove and drain when the spring onions curl up.  Set aside for garnishing.

Cutting up and serving the chicken:

A cleaver is not strictly required to chop up the chicken Chinese-style.  A sharp knife, a sturdy cutting board and some knowledge of the chicken's anatomy will help you with the task.  Chicken bones are not particularly dense so cut through where you can and if a little pressure is required, set your knife on part of the chicken where you want to cut and the push down with the heel of your other hand.  Arrange cut pieces on the serving platter to resemble the whole chicken as much as you can.  

1. Place the chicken on cutting board, breast side up.  
2. Cut along the centre of the breast and through the breast bone, then ease apart the two halves of the chicken.
3. Cut along both sides of the backbone to remove.  Chop the backbone into a few sections and arrange them in the middle of the platter.
4. Slice off the wing from each side of the chicken along the joint.  Separate the drumette from the wingette.  Set them aside.
5. Pull the thighs away from the body and slice them off along the joints, then separate the drumsticks from the thighs.  Chop thighs and drumsticks into sections.  Arrange them on either side of the platter.
6. Chop each breast across the bone into thick slices.  Arrange them on top of the backbone pieces.
7. Arrange the wing pieces on one end of the chicken.
8. Pour some of the poaching liquid over the chicken before serving.
9. Garnish with spring onion curls.  Serve at room temperature.

*Keep the poaching liquid to use again as a master stock for another chicken, or dishes like Chinese braised whole beef shin, Chinese braised pork knuckle or Chinese marbled tea eggs .  After cooking with it, bring it to boil, then drain off any solids.  Keep the master stock in a clean container with lid in the fridge or the freezer.  To reuse, bring it to boil with fresh aromatics and seasonings as required.

Chicken with 40 Cloves of Garlic 🇫🇷

This classic French dish featuring lots of garlic is traditionally cooked with a whole chicken.  I use chicken thigh portions with their skin on and bones in which guarantees every bite to be flavourful and moist.  Team them up with the best quality garlic you can find - 40 gloves of it, but there is no peeling or chopping involved, thanks heavens.  Whole cloves go in to roast slowly with the chicken until their flesh becomes so soft that it almost oozes out of the caramelised shells, infusing the meat with sweetness.  The delicious aroma wafting from the oven as it cooks is amazing.

Note: Unhappy with the quality of imported garlic and the price of the local varieties, I grew my own in three large garden tubs last year with the most satisfying results. (See photo on the left.)  Homegrown is worths the effort!

Serves 4-6

INGREDIENTS

• 3-4 heads good quality garlic
• 2 tablespoons olive oil
• 1.2kg / 2lb 10oz chicken thighs, bone-in and skin-on
• 5-6 spring onions, chopped
• 8-10 sprigs fresh thyme
• ¼ cup white wine
• 1 teaspoon sea salt
• a sprinkle of freshly ground black pepper

METHOD

1. Separate heads into 40 cloves of garlic.  Remove the papery excess but do not peel.
2. Heat oil in a shallow casserole pan over medium high heat until hot.  Brown the chicken, skin-side down, in 2 batches until golden.  Flip to brown the other side.  Transfer to a plate.
3. In the same pan, add spring onions and half of the thyme and sauté with the residual oil over medium heat for 1 minute.
4. Place 20 cloves of garlic into the pan.  Transfer chicken and its juices back to the pan and arrange them, skin-side up, snugly against each other in one layer.  Place the remaining 20 cloves of garlic and thyme on top.
5. Add wine and let it simmer for 1 minute.  Season with salt and pepper.
6. Cover the pan with a lid and cook in a preheated 180°C/350°F oven for 1 to 1¼ hour until the chicken is tender and the garlic has softened up beautifully.
7. Serve warm with mashed potatoes or sourdough bread to mop up the lovely sauce (and make sure each person has their fair share of garlic.)

Pork Medallions with Creamy Mushroom Sauce

Australian pork has been promoted in a long running national marketing campaign highlighting its versatility and deliciousness for everyday meal.  Here, you can 'get some pork on your fork' as the tagline suggests, using the tenderest cut doused in a delectable, creamy mushroom sauce.  Serve with mashed potatoes and vegetables.

Serves 4

INGREDIENTS

• 500g / 1lb 2oz thinly cut pork loin steaks or pork fillet
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 French shallots, sliced
• 250g / 9oz button mushrooms, sliced
• 1 garlic clove, crushed
• 1 tablespoon plain flour
• 100ml / 3½fl oz  white wine
• 400ml / 13½fl oz chicken stock
• a few sprigs of thyme
• 1 tablespoon wholegrain mustard
• 100ml / 3½fl oz thick cream
• sea salt, to taste
• freshly ground black pepper, to taste

METHOD

1. Heat oil in a large non-stick frying pan over medium high heat until hot.  Brown the pork medallions on each side until golden brown, about 2-3 minutes.  Remove and set aside.
2. Melt butter in the same pan over medium heat until foaming.  Add the shallots and mushrooms and sauté for about 8 minutes until softened but not fully cooked.  Add the garlic and sauté for another 1 minute.
3. Stir through the flour and cook for 2 minutes until well combined with the ingredients.  Add the wine and let it come to a boil.
4. Gradually stir in the stock until a smooth sauce is formed.  Toss in the thyme. 
5. Stir in mustard and cream and let it simmer until heated through.  Season with salt and pepper, to taste.  Serve hot.

Indonesian Chicken Braised in Kecap Manis (Semur Ayam) 🇮🇩

Australia has strong ties with Indonesia, a close neighbour to our northwest.  Perth has a small Indonesian population and eateries offering authentic food from their community are not difficult to find.  I love this braised chicken dish featuring Kecap Manis or Indonesian sweet soy sauce (also known as 'ABC source' referring to the brand name).  It starts with the grounding of shallots, garlic and ginger into an aromatic paste, traditionally done in an Indonesian stone mortar with a flat base and a uniquely shaped, angled pestle, or you can opt for the quick action of an electric blender.  The addition of the thick, syrupy sauce, nutmeg and a bruised lemon grass stalk gives the stew a rich, luscious flavour. 

Serves 4-6

INGREDIENTS

• 800g / 1lb 12oz boneless, skinless chicken thighs, cut into chunks
• 3 potatoes, peeled and cut into chunks
• 4 shallots, peeled and sliced, about 130g / 4½oz
• 6 garlic cloves, peeled and roughly chopped, about 20g / ¾oz
• 1 knob of ginger, peeled and roughly chopped, about 15g / ½oz
• 2 tablespoons vegetable oil
• 1 stalk lemongrass, white part only, bruised to release flavour
• 100ml / 3½ fl oz Kecap Manis (Indonesian sweet soy sauce)
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon white pepper
• 1 cup water
• fried shallots, for garnishing

METHOD

1. Process shallots, garlic and ginger into a paste in the bowl of a food processor.
2. Heat oil in a wok or a large frying pan over medium heat until hot.  Add the paste together with lemongrass and sauté for 3-5 minutes or until fragrant.
3. Turn the heat up to high and add the chicken, a handful at a time.  Cook until the pieces are brown all over.
4. Add the potatoes, Kecap Manis, nutmeg, salt, sugar and white pepper.  Cook for 3 minutes, stirring to combine.
5. Add the water.  Bring it to a boil, then reduce heat to low and simmer for 20 minutes, covered, until the chicken and the potatoes are tender and the liquid has reduced to a sauce.  
6. Garnish with fried shallots.  Serve with steamed rice.