Packed with crucial vitamins and minerals, the high protein, low fat ratio of the humble chicken has built and kept families healthy in one way shape or form for thousands of years.Chicken Pepper Casserole
Thigh meat is the best joint for casseroles, stews, curries etc. It remains robust and takes on flavour in slower 'submerged' bakes.
Brown a thigh or two each in a large ovenproof pan, setting the meat aside when golden. In the same pan, fry 1 sliced onion and 1 or 2 diced red peppers for 6 or 7 minutes, then add 2 grated cloves of garlic, a scattering of thyme leaves, 1 tin of chopped tomatoes, 2 tsp of Stokes Chilli Jam and 4 tbsp of Stokes Tomato Ketchup.
Add the chicken, skin side up and top the liquid up with chicken stock to leave just a little skin exposed. Simmer for 5 minutes then put the pan (lid on) into the oven, pre-heated to 190°C/gas mark 5 for 20 minutes, then another 20 minutes (lid off). Simply served with rice or potatoes, it's 'simply' delicious.
Did you know: although 'chook' is English slang for chicken, it originated in the Antipodes, where 16th century British expatriates arrived with the friendly idiom - 'hey up chuck' - a form of endearment. Chuck became chook and the rest as they say...Roughly cube a few chook breasts and bathe them in a marinade of soy sauce, grated ginger, brown sugar, our Tomato Ketchup and orange juice.
Heat a wok and fry sliced red and green peppers in hot vegetable oil for 5 minutes before adding the chicken (reserving the marinade) for 2 or 3 minutes more.
Add 2 or 3 tbsp of the marinade and a good shake or three of Stokes Sweet Chilli Sauce before serving with rice (or noodles) and a scattering of chopped spring onion.
Winter Roast Chicken
Winter roots roasting with a juicy free range bird - hello Sunday !Halve a couple of clementine oranges and pop them in the cavity of a 1.5k chicken. Rub the bird with a combination of Stokes Garlic Mayonnaise and our Cider & Horseradish Mustard, then scatter with thyme leaves. Put the bird in a roasting tin (breast down) and into the oven, pre-heated to 200°C/gas mark 6 for 25 minutes.
Now, everything out and onto the side, chicken out and chopped roots into the pan - carrots, parsnips, celery, fennel, red onion, butternut squash, peppers - coating everything well with the cooking juices, more herbs and a squirt of honey. Put the chicken (breast up) onto the vegetables then back into the oven for 45 minutes, or until its juices run clear.
Put the whole thing on a serving plate with a bowl of mashed potatoes - stretch or starve.
Did you know: in Gainesville, Florida, you have to eat fried chicken with your bare hands - any other way is illegal.
The ultimate easy supper...
Take a leg joint each for a good 'Gainsville' supper and rub them with a mixture of Stokes Real Mayonnaise, Classic English Mustard and lemon juice.
Cover the base of a roasting tray with sticks of celery, wedges of red onion, lemon and orange and a little water (just soaking the veg.). Put the leg joints on your vegetable trivet, skin side up, then into an oven pre-heated to 200°C/gas mark 6 for 40 minutes, until the juices run clear from the thickest part of the leg / thigh joint.
Remove and rest the chicken, add 150ml of chicken stock to the cooking liquors, reduce at a rapid boil to drizzle over the bird as you eat them with your favourite Auntie's potato skins and lashings of Stokes Tomato Ketchup ... our Garlic Mayonnaise ... Chipotle Ketchup ... Bloody Mary ketchup ... our BBQ Sauce - you decide !
Delicious Chook & Tasty Stokes
Order your 'Tasty' - HERE
More foodie thoughts for the week:
Winter Vegetables -
From roasted roots to winter soups using the wonder of the seasonal harvest - here.
Christmas Twists -
The gift of taste is a gift from the heart. Share the smiles - here.
Sourcing the Sauce -
For tips on where to source Stokes sauces and 'sensuous' video of how to use them - here.
If good food makes you happy
...adding Stokes will make you smile ;)
FOOD MADE BETTER
www.stokessauces.co.uk
...adding Stokes will make you smile ;)
FOOD MADE BETTER
www.stokessauces.co.uk
01394 462150
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