Don't be a chicken - MasterClass recipes
Here's Ross' Don't Be A Chicken recipes - watch the chicken MasterClass here!
Chicken Noodle Soup
Ingredients:
3 Tbsps olive oil
1/2 white onion, peeled and finely chopped
1 clove garlic, crushed
2 stalks celery, sliced
2 carrots, peeled and diced
400g chicken fillets, chopped into bite size pieces
1 cup sliced mushrooms
2 litres Campbell's salt-reduced chicken stock
140g fresh egg noodles
salt and freshly ground black pepper
1/4 cup coriander leaves
Method:
1. Heat a little olive oil in a large saucepan and add onion,
garlic and celery, cook over a low heat for 5 minutes. Add carrot
and cook for a further minute.
2. Increase heat and add the chicken to the pan and cook for 2
minutes.
3. Add mushrooms and cook for a further 2 minutes.
4. Pour the chicken stock into the saucepan and bring to the boil
then add noodles and cook for 5 minutes until noodles are cooked
season to taste.
5. Serve sprinkled with coriander leaves.
Chicken Fricassee
Ingredients:
2 Tbsp olive oil
4 skinless chicken thighs
Salt to taste
Freshly ground black pepper
1/2 cup white wine
1 white onion, sliced
2 cloves garlic, minced
1 yellow capsicum, seeded and cut into thin strips
1 red capsicum, seeded and cut into thin strips
1 medium carrot, finely chopped
1 stalk celery, finely chopped
2 cups whole peeled tinned tomatoes with their juice
12 ounces hot, cooked linguini or similar
Method:
1. Heat the olive oil in a large frying pan over medium-high heat.
Season the chicken with salt and pepper, add to the pan and brown
on all sides. Transfer to a plate and set aside.
2. Add the wine, to the pan, letting it boil rapidly for a minute
to deglaze.
3. Turn the heat to medium and add the onion. Sweat for about 5
minutes. Add the garlic and cook for 2 more minutes.
4. Return the chicken to the pan and add the yellow and red
capsicums, carrot, celery and canned tomatoes with juice.
5. Simmer slowly and cover with a lid, slightly ajar. Cook until
the chicken is completely tender, about 20 minutes. Season to
taste. 6. Serve the chicken fricassee in warm bowls over the hot
pasta.
Chicken Wings
Ingredients:
300g Chicken nibbles
1/3 cup Oyster sauce
3 Tbsp Campbell's salt-reduced chicken stock
3 Tbsp white sesame seeds, toasted
Method:
1. Heat oven to 190C
2. Mix oyster sauce with chicken stock to loosen and thin.
3. Coat chicken with sauce and place into an ovenproof pan or tray,
lined with baking paper.
4. Place in oven and bake until chicken is thoroughly cooked, about
12-15 minutes.
5. Once cooked, arrange nibbles neatly on a plate and top with
toasted sesame seeds.
