Baked chicken, butter beans and garlic

From Chicken – the best ever recipe collection
Serves 6

Ingredients:
2 leeks
1 small fennel bulb, roughly chopped
4 garlic cloves, peeled
2 x 14oz cans of butter beans, drained
2 large handfuls fresh parsley, chopped
1¼ cups dry white wine
1¼ cups vegetable stock
3 lb chicken
parsley sprigs to garnish
cooked green vegetables to serve

Instructions:
Pre-heat oven to 350 degrees.
Slit the leeks, wash out any grit, then slice thickly.
Cut the fennel into quarters, remove the core and chop the flesh roughly.
Mix the leeks, fennel, whole garlic cloves, butter beans and parsley in a bowl.
Spread out the mixture on the bottom of a heavy-based flameproof casserole that is large enough to hold the chicken. Pour in the white wine and vegetable stock.
Place the chicken on top.
Bring to the boil, cover the casserole and transfer it to the oven.

Bake it for 1-1/2 hours, until the chicken is cooked and falls off the bone.
Garnish with parsley and serve with lightly cooked green vegetables.

Pork fillet stroganoff

From Gordon Ramsay Cooking for Friends
Serves 4

500g pork fillet
1 tsp sweet smoked paprika, plus an extra pinch
4 tbsp olive oil
1 onion, finely sliced
2 garlic cloves, finely sliced
200g chestnut mushrooms, sliced
splash of brandy
150ml sour cream or double cream
squeeze of lemon juice
handful of fresh parsley, leaves chopped

Trim off any fat or sinew from the pork fillet and slice thinly. Sprinkle with salt, pepper and a tsp of paprika.

Heat half the oil in a wide frying pan until hot. Add the onion onion and fry over medium heat for 6-8 minutes until soft and translucent, about six to eight minutes, stirring frequently. Add the garlic and mushrooms and increase the heat slightly. Fry for another three to four minutes until the mushrooms are tender. Tip contents of pan onto a plate and set aside.

Add remaining oil to the pan and fry the pork fillet over high heat. Fry the meat for 1 1/2-2 minutes until golden brown. Return the onions, garlic and mushrooms to the pan. Add a splash of brandy and let it boil or flambe until almost all reduced. Stir in the cream and bring to a gentle simmer. Adjust the seasoning with a little more salt, pepper and a squeeze of lemon juice. Throw in the chopped parsley and remove the pan from the heat. Serve immediately, sprinkled with a pinch of paprika.

I know this is common dish for people to make with a packet mix. But i think i honestly don’t think the recipe is so difficult that you require any help from a packet.