Your favorite Chicken/Beef recipies

[ozguy]

This one's really yummy ... I make it all the time.

Chicken, Apple & Bacon Bake

10 - 12 chicken thigh fillets, skinned and halved
Flour for coating
1 onion, sliced
2 rashers bacon, chopped
1 cup approx chicken stock (I use Campbell's Chicken Stock)
1 cup approx apple juice or sparkling apple juice
2 Granny Smith apples
1 teaspoon dried thyme
salt and pepper to taste.

Coat chicken fillets in flour. Heat a large frypan, add oil (2 tablespoons approx) then brown fillets on both sides (may need to do this in a couple of batches). Remove chicken when browned and place in a single layer in a greased baking dish. Add the chopped bacon and onion to frypan and saute for a few minutes till onion has softened. Stir in the chicken stock and apple juice, add thyme and keep stirring over a low heat till the mixture begins to bubble and all the yummy crusty bits from the bottom of the pan have been incorporated. Add salt & pepper to taste. Pour bacon/onion mixture evenly over chicken, cover baking dish with alfoil and bake in a moderate oven (180 deg C / 375 deg F) for 45 minutes. Near end of baking time, peel and slice both apples into eighths. Take chicken out of oven, remove alfoil and arrange apple slices evenly amongst the chicken fillets. Re-cover dish with alfoil, return to oven and bake a further 30 minutes.

Serve with rice.

 

[belamy]

Pounded Slavic beef:


+

+

=

 

[boxerdudeuk]

i'll share one of my favorite curries. i make this for friends all the time.

beef or chicken or lamb curry

1 pound and a half of your meat of choice, cubed, dredged in seasoned flour and browned in batches in a cast iron "dutch oven"- set aside

saute 2 large thin sliced onions until lightly carmelized. add a couple tbsp of fresh minced garlic and a couple tbsp of fresh minced ginger

to this, add back the browned meat, some southeast asian red curry paste (to taste), a couple large tins of diced tomatoes (or fresh) and enough passata to top up the tomatoes if needed.

now, add in a large handful of fresh chopped mint, a large handful of fresh chopped cilantro, and a handful of chopped thai basil if you like. go big stylie on the herbs.

let this cook for a couple hours on low until the meat has nicely softened and the tomatoes have broken down.

serve with some coconut rice and another topping of fresh herbs, as well as a squeeze of fresh lime juice.

brilliant.

 

[versatastic]

Italian Chicken Stew

1 pack of chicken legs or thighs (6-12)
Minced garlic according to your liking
1 Large onion (or 2 medium)
1 large carrot
2 Celery stalks or the yellow inner core of the heart, along with the leaves
2 Containers mushrooms
1 Large Bell Pepper, any color(s)
2-6 dry bay leaves
Herbs, fresh or dry as you like (basil, thyme, rosemary, sage, marjoram, oregano, etc)
1-4 Tablespoons tomato paste to be used as you like
Juice of 1 lemon
1-4 cups of white wine or beer (I like to use dry vermouth or something like Hoegarten)
1-2 big cans of tomatoes (whole, sliced, or diced, or stewed)
Salt and pepper to taste.


1. Trim the fat off the chicken. I like to keep the skin on, but trim the excess. Brown the chicken in the rendered fat from the trimmings in a cast iron pot or a heavy skillet. Get it to a nice golden brown to render as much fat as possible from the skin and lock in all the juices, and set asside the chicken.

2. While searing the chicken, chop the vegies and set aside.

3. Drain the fat from the pot leaving enough to saute the garlic and half of the onion. Leave the other half of the onion and the rest of vegies for the end.

4. Add the herbs and tomato paste and stir until it becomes dark. Use less if you're not making much and more if you are. Be careful not to scorch the tomato paste, or you'll have to start over.

5. Bring the heat to high and add the lemon juice, wine (or beer, stock, or water), and can of tomatoes. Again, the volume depends on how much you want to make. Add a cup or so of liquid at first to disolve the tomato paste smoothly and then add the rest. If you used a frying pan for the chicken, transer to a big pot before you add the rest of the liquid.

6. Add the chicken and continue on high heat just until it barely starts to boil, not a rolling boil. Then reduce the heat to low and simmer 1-2 hours, depending on how much chicken you have.

7. When the chicken releases from the small end of the legs, remove them and set them aside. Bring the pot to a rolling boil to cook down for 10-20 minutes until you get the consistency you want. Add more tomato paste if you want it even thicker.

8. Drop the heat down to medium-low and add the remaining veggies for about 10 minutes to cook through but not get mushy. Add salt and pepper to taste.

9. Remove from heat and return the chicken to the pot or pour the stew onto the chicken already in a serving dish. Cover and let it sit for at least 15 minutes before serving.


You can serve it over pasta, rice, or with some nice crusy bread.

 

[Yooper]

May I make a request? There are two recipes I would like to find. They seem to be legendary in the USA, but not so well known in the UK. First, genuine American meatloaf.

**edit**

Thanks.

There are probably as many recipes for Meatloaf as there are Moms. Really.

One of my current favorites is one I actually found on JUB a few years ago, compliments of a Gentleman who is no longer a JUBber.

JUB MEATLOAF
Combine
1 1/2 pounds lean ground beef
1/2 cup grated cheddar cheese
1/4 cup oats
2 onions, finely chopped
2 tablespoons flat-leaf parsley, chopped fine

In a separate bowl, mix
1/3 cup catsup
1 egg
1 teaspoon salt
1 teaspoon Worchestershire sauce

Mix all together.
Bake in a 9x5x3 inch loaf pan topped with 3 rashers bacon for 1 hour or until juices run clear and top is browned in a 350° oven.

 

[star-warrior]

Simple roasted chicken wings, sorry, no definitive weights or measures.

Wash and defeather (if there are still any hangers on) a batch of chicken wings, and then drain dry. Season with salt, then coat in light soysauce and some cooking oil. Arrange on a baking tray, and bake at 180 C (355 F) for 30-35 minutes, depending on the thickness of the wings.

 

[Pierresro]

The best you will ever have created by The Late James Beard
2/3 cup olive oil
8 chicken drumstick and thighs (or 16 of either)
4 ribs celery, cut in long strips
2 medium onions, chopped
6 sprigs parsley
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
40 cloves garlic, unpeeled
James Beard's American Cookery

Want it? Click it.

Directions
1. Put the oil in a shallow dish, add the chicken pieces, and turn them to coat all sides evenly with the oil.

2. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onions, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them, sprinkle with salt and pepper, add a dash or two of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tight with aluminum foil and then the lid (this creates an air-tight seal so the steam won’t escape). Bake in a 375°oven for 1 1/2 hours, without removing the cover.

3. Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.