Stokes Sauces: Chicken - free range versatility

Paltry it is not

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

In its many and various guises, 'chicken' is the most common type of poultry found in every corner, culture and cuisine around the world. From fast food to fine dining the chuck is the champ.

As with all farmed fayre, welfare is always a concern. We advocate free range birds but obviously it doesn't fit with everybody's budget.

It's the laying hens that get the poorest treatment, though in the UK, standards are high. Just last year, new rigid guidelines for RSPCA welfare assurance were introduced.

To be absolutely sure though, free range is best, which is why Stokes use only the eggs of British free range Welfare Assured hens.

Mediterranean Chicken

As attractive to the eye as it is to the palate, this rustic Mediterranean-style chicken dish shows the versatility of it's star performer to take on the flavours of the world.

Here's how:

Brown a chicken portion each in olive oil and set them aside whilst you fry 1 sliced onion, 3 grated garlic cloves and 2 or 3 sliced red peppers in the same pan. Peel and halve some small new potatoes and add them to the pan, returning the chicken also.

Flavour time: add 2 bay leaves, 2 tsp of chopped oregano, 3 tbsp of Stokes Tomato Ketchup, 2 tbsp of Stokes Chipotle Ketchup, 1 tsp of paprika and chicken stock to sit half way up the the colourful ingredients.

Season, cover and simmer for 30 minutes. Add a good handful of pitted olives to the pan and simmer (lid off) for 10 further minutes. With a thick slice of rustic bread and a glass of wine you could be sitting on a patio in Spain - enjoy.

Chicken with Cider

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

Here's how:

Soften 2 diced shallots in butter with 1 tbsp of thyme leaves in an ovenproof pan. Core and slice 2 apples, pop them in the pan with a chicken breast each on top.

Put the pan in a medium high oven for 25 to 30 minutes until the chicken is cooked through then set the meat aside. Add 1 tbsp of Stokes Dijon Mustard to the onion and apple slices and deglaze the pan with 250 ml of dry cider and 2 tbsp of creamed cheese.

Stir these into the apples and onion, to create a sauce. Season and taste the sauce. If it is too sweet, a drop of cider vinegar will balance it beautifully.

Portuguese-style Chicken

They like their chicken to fight back in Portugal, with a good kick of chilli - piri piri style.

Here's how:

Remove the skin from thigh and leg joints and score the flesh (to allow the marinade to soak into the flesh).

For the marinade: 250 ml of white wine, 2 tbsp of olive oil, the juice of 1 lemon, 1 tbsp of Stokes Hot & Spicy BBQ Sauce, 1 tbsp of Stokes Chilli Jam and 3 tbsp of Stokes Tomato Ketchup. If you like more spice, add more Chilli Jam.

Put the marinade and chicken in a sealable bag and leave it in the fridge overnight (ideally).

Put the chicken pieces on a grill tray and cook through under a medium grill until the juices run clear. Simmer and reduce the remaining marinade to make a serving sauce.

Great taste - with love from Suffolk