Pork chop hot pot

Taken from “Let’s Cook – Italian & Pasta”

Ingredients

4 pork chops
Flour for dusting
225g shallots, peeled
2 garlic cloves, peeled
50g sun-dried tomatoes
400g can plum tomatoes
150ml red wine
150ml chicken stock
3 tbsp tomato puree
1 tsp dried mixed herbs

Preheat oven to 190 degrees, 10 minutes before cooking. Dust the pork chops with a little flour and reserve. Chop the garlic and slice the sun-dried tomatoes

Heat olive oil in a large casserole dish and cook the pork chops for about 5 minutes, turning occasionally during cooking, until browned all over. Using a slotted spoon, carefully lift out of the dish and reserve. Add the shallots and cook for 5 minutes, stirring occasionally.

Return the pork chops to the casserole dish and scatter with the garlic and sun-dried tomatoes, then pour over the can of tomatoes with their juice.

Blend the red wine, stock and tomato puree together and add the mixed herbs. Season to taste with salt and pepper, then pour over the pork chops and bring to a gentle boil. Cover with a close-fitting lid and cook in the preheated oven for 1 hour or until the pork chops are tender.

Adjust the seasoning and serve.

Serves 4

Normally the recipes I have used go for a white wine/tomatoes mix, but this goes for a red wine/tomatoes mix. The latter has a much richer flavour and very appropriate for pork.

Chicken paprika

From the Hairy Bikers
Serves 4

Ingredients

1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)
salt
2 tbsp olive oil
knob butter
1 onion, chopped
2-3 cloves garlic, chopped
1 tbsp sweet paprika
1 tbsp hot paprika
1 tbsp flour
285ml/½pint chicken stock
3 tbsp chopped fresh flatleaf parsley
2 red peppers, de-seeded and cut into 1cm/0.5in strips
4 large ripe tomatoes, roughly chopped
250ml/8fl oz sour cream

Rub the chicken pieces with the salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.
To the same pan, add the onions and garlic and sweat for about five minutes. Add the sweet and hot paprika, then the flour, and stir until combined – take care not to burn it.

Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry.

Add half of the chopped parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes.

Stir in the tomatoes and simmer gently for about one hour.

When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve.

The gf thinks this is western curry. Have to admit, it does look like curry although it’s not really spicy unless you consider paprika spicy.

Stoved chicken

Ingredients

3 potatoes thinly sliced
1 large onion thinly sliced
1 tbs chopped thyme
3 slice bacon chopped
4 chicken thighs
1 bay leaf
2 cups chicken stock
salt and pepper

Preheat oven to 140 degrees

Place half of potato in the bottom of a heavy casserole, then cover with half of the onion, half of the thyme. Sprinkle with salt and pepper

Heat oil in pan to brown the bacon and chicken.

Transfer the bacon and chicken to the casserole on top of the potatoes. Sprinkle the remaining thyme and add the bay leaf. Sprinkle with salt and pepper. Add the remaining onions. Layer the potatoes on top.

Pour the stock into the casserole and brush the potatoes with the pan juices remaining after the browning of the chicken and the bacon.

Cover the casserole and cook in the oven for 2 hours, remove the cover and cook under the grill for another 15 minutes.

Serve.

“Stoved” is derived from the French etouffer – to cook in a covered pot.

Chicken with chorizo

Ingredients

4 chicken legs jointed
2 tbsp paprika
2 small onions, sliced
6 garlic cloves, thinly sliced
150g chorizo sausage sliced
400g can of chopped tomatoes
2 bay leaves
5 tbsp sherry

Preheat the oven to 190 degrees. Coat the chicken in paprika, making sure that they are evenly covered, then season with salt. Heat the olive oil in a frying pan and fry the chicken until brown.

Transfer to an ovenproof dish. Add the onions to the pan and fry quickly. Add the garlic and sliced chorizo, and fry for about 2 minutes.

Add the tomatoes, the bay leaves and the sherry, and bring to the boil. Pour over the chicken and cover with a lid. Bake for 45 minutes.

Remove the lid and season to taste. Cook for a further 20 minutes until the chicken is tender and golden.

I know I can be really repetitive with my food but I just can’t go without my chicken tomato casseroles!

Rosemary chicken with tomatoes

From BBC More One-pot Recipes
Serves 4
Ingredients

1 tbsp olive oil
8 boneless, skinless chicken thighs
1 rosemary sprig, leaves finely chopped
1 red onion , finely sliced
3 garlic cloves , sliced
2 anchovy fillets, chopped
400g can chopped tomatoes
1 tbsp capers , drained
75ml red wine (optional)

Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.

In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan.

Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

I know. I know. Yet another chicken and tomato casserole recipe!

Pan fried chicken in mushroom sauce

From bbcgoodfood.com
Ingredients

2 tbsp sunflower oil
6 large, free-range chicken legs , halved at the joint so you have 6 thighs and 6 drumsticks
700ml/1¼ pts chicken stock (or water)
50g butter
1 onion , finely diced
400g mixed wild mushrooms
300ml/½ pt dry white wine
284ml pot double cream

Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.

Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.

While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.

Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

Sausages with oregano, mushrooms and olives

From GoodFood 101 More one-pot dishes
Serves 4

Ingredients
450g pack reduced-fat sausages
1 tsp sunflower oil
2 tsp dried oregano
2 garlic cloves , sliced
400g can chopped or cherry tomatoes
200ml beef stock
100g pitted black olives in brine
500g pack mushrooms , thickly sliced

Using kitchen scissors, snip the sausages into meatball-size pieces. Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.

Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.

Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.

Very very simple dish to make. It’s like having sausages with a rich tomato sauce.

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.

Basque chicken

From I Know How to Cook by Ginette Mathiot
Serves 6
Ingredients

1 x 1.2 kg chicken
3 tbsp olive oil
250g tomatoes
6 sweet green peppers
125g mushrooms, sliced
150g smoked ham, diced
Salt and pepper
150ml white wine
2 tbsp flat-leaf parsley chopped

Joint the chicken, dividing the legs and wings into two. Heat the oil in a heavy-based pan and fry the chicken pieces for 5-10 minutes over a high heat until golden, cooking in batches if necessary. De-seed and chop the tomatoes. Cut the peppers into quarters and de-seed.

Add the tomatoes, peppers and mushrooms to the pan with the chicken. Add the ham and season with salt and pepper. Pour in the wine, cover and cook over a medium heat for 40 minutes.

Arrange the chicken pieces on a serving dish. If necessary, simmer the cooking liquid to the desired consistency, then pour it over the chicken. Sprinkle with the parsley.

Chicken chasseur

I really started cooking when I went to New York and bought this cook book, The Best Ever French Cooking Course. Chicken chasseur was one of the first recipes I used from it and after it, I was really hooked on this dish, i must have cooked this on average once every month. I didn’t used to like food with tomatoes but after this, i kept buying tomatoes in bulk to use in my cooking.

Dredge 8 chicken thighs in flour, salt and pepper and pan fry them till they are brown on both sides. Remove from pan. Saute 1 onions, sliced into rings, 1 garlic clove, sliced, and 250g mushrooms, quartered, till they are golden. Return chicken to the pan with the juices and add 4 tbsp white wine. Bring to the boil. Add a 400g can of chopped tomatoes and enough chicken stock to just cover the chicken thighs and simmer till the chicken is cooked. Serve with pasta or rice.