Category Archives: Chicken

Spanish Chicken Stew-ish

As the weather closes in, there’s nothing more tempting than a bowl of stew.  Sadly, stew is one of the few things I simply cannot eat – love it but my tummy doesn’t.  My way around this is to make stew-ish.   I use a better cut of meat than you usually would with stews and so I don’t have to cook it as long.  That makes all the difference for me.   If you have no problem with stews, replace the chunks of chicken breast with thighs.

I like the reminder of holidays spent in Spain and Portugal so one of my favourite ingredients is a little bit of fresh chorizo sausage.  I remove the casing and divide each sausage into three pieces before adding.   To make this even quicker, I use canned beans.  You can replace these with rice, but I like the added fibre and variety of using beans.  Tonight I used two cans of beans: flagolet and adzuki beans.

Spanish Chicken Stewish:

For each person, you will need:

1 small can of beans

  • 1 chicken breast
  • 1 chorizo sausage
  • 1/2 can of stewed tomatos (I also added half a dozen quartered tomatoes because I had them and didn’t want them to go off)
  • 1 onion cut into 8ths
  • 1 can of water
  1. Put all of the ingredients in a slow cooker.  Mix well.  Cover and set on medium.
  2. Stir occasionally and add more water if needed.
  3. Cook for an hour then set to low.   Serve hot.

Chicken Cacciatore

Poulet chasseur, Hunter’s chicken,… whatever you like to call it, the basic recipe is the same.    I’m making the Italian version tonight, so using basil rather than the thyme and bay leaf I’d use if I was making the French version, or the sage I’d use to flavour a British version.

  • 4 chicken breasts, bone in.
  • 1 large onion
  • 1 tsp flour
  • fresh basil leaves, chopped
  • 1 400g can of chopped tomatoes
  • A dollop of mascarpone
  • garlic to taste
  • 1 bell pepper chopped into large-ish pieces
  1. In an oven-proof pan, melt a knob of butter.    Add the onions and finely minced garlic and cook until softened/translucent but not browned.   Set aside.
  2. Brown the chicken, and set aside.
  3. Sprinkle the flour into the fat at the bottom of the pan, then add the mushrooms. Lightly brown the mushrooms.   Add the canned tomatoes and the mascarpone.
  4. Stir well.   Mix in the onions and garlic.   Add the chicken and top with the peppers.
  5. Bake in a hot oven (190C) for 20-30 minutes.
  6. Serve with pasta.