View Full Version : BDRSC - DRZ - Chicken
Okay, so lets start things off!
I went to Asda and bought:
http://www.statichiss.co.uk/CRW_0250.jpg
Chicken Breast - £2 for 2 so £1
Unsmoked Back Bacon - 88p, I used 3 rashers, so say 40p
King Edward Potatoes £1.48 for a bag, I used 2 so thats about 30p
Red Leicester Cheese - £2 for a block, I used about 40ps worth
Garlic - 50p
Chives - 50p
Dumisani Chenin Blanc Chardonnay (Taster Bottle) - £1
Total Cost: £4.10
So, what did I do with those?
First of all I took the chicken breast and gently cooked it in a frying pan in about half the bottle of wine. Its really important NOT to go full-bore at this stage, I used about half the power of my crap electric hob. Cook it until the whole breast is white with no visible pink bits, turning frequently to stop it drying out as much as possible.
http://www.statichiss.co.uk/CRW_0251.jpg
Whilst that was cooking I took the potato, peeled them, cut them in half and then gently cut about 3/4 of the way through every 3-4mm or so. I actually cocked up here, what you are SUPPOSED to then do is boil them for a short amount of time but I didn't because the extra time taken would have meant I was hungry for longer. If you do follow these instructions, if you do that bit then they will "fan" properly, mine didn't.
I then took them and put them in a roasting tin and covered them in a small amount of oil (enough so that the potato was covered and would sit in about 1mm of oil in the oven).
http://www.statichiss.co.uk/CRW_0252.jpg
I had conveniently pre-heated an oven to 200c earlier so I lobbed those in on the middle shelf and cracked on with the next bit.
http://www.statichiss.co.uk/CRW_0253.jpg
Finely chop the garlic and a few of the chives so that they look like that and then whip the breast out of the white wine. By this time, you should have about half a cup of wine left in the frying pan - this is too much! Crank up the heat for a second until there is about half that amount left and then add in the garlic, chives and a knob of butter. You need to then turn the heat RIGHT down or you will end up with nothing left! Once the butter has melted gently turn up the heat so that the garlic will go soft and then it will look like this:
http://www.statichiss.co.uk/CRW_0254.jpg
From there, I then butterflied the breast, put in a THICK slice of cheese and spooned in the sauce from the frying pan. This is where it all went a bit Pete Tong for me, trying to keep it all in the chicken whilst wrapping it in the bacon to keep it all together is a bit of a challenge but I got there with no significant loss!
That then goes into the oven to finish cooking. Whilst you are in there, whip out the potato. If you added in the boiling step you will have lovely fantail potatoes in front of you. If not, then they will still have fanned slightly but nowhere near as much :p
I transferred them to a flat, chopped up some more chives and sprinkled them on top with some grated cheese and popped them back in the oven to brown once the bacon had started to show signs of being cooked.
http://www.statichiss.co.uk/CRW_0255.jpg
Once they have finished browning the chicken should be completely cooked and the bacon cooked but not overcooked. I aimed for just past cooked so it is still really moist but cooked into oblivion also tastes nice - problem with the latter is that by that time, ALL of your filling will have escaped ;)
Plated up, mine looked like this:
http://www.statichiss.co.uk/CRW_0256.jpg
It tasted fantastic and the other half-bottle of Chardonnay went with it really well :) The garlic was present but didn't stop the flavours of the wine, bacon or cheese from coming through and the chives really shone through the aftertaste with the butter to leave a really soft but clean taste in the mouth.
Mmmmmmmmmm that looks delic DRZ!!! :D
You DO know that some people are going to fail with the photo taking :p
BB x
That looks really nice DRZ. I think we should give this a go :D
That looks nice Martin. I find Red Leics really bland though, so I'd fill it with brie (or feta). I do chicken stuffed with various things and wrapped in bacon quite a lot, although I don't pre-cook it first. I just hammer it flat and secure with cocktail sticks :)
Oooh good list of ingredients there :) I have a nice, Phil inspired idea for this one. Will get the ingredients wen I do the online shop this week.
Cool idea with the spuds, I'll be trying that pretty soon.
Less macro on the pics please, keep thinking my contacts are up the spout and squinting :D
Only had my 50mm to hand and as it was quite dark I had to use it wide open, hence the narrow DoF. Pics are just for illustration anyways :p
I'll be trying this tomorrow hopefully. :)
My stuff comes on Monday so may be trying Tues night :)
I've made Poached Garlic Chicken and Bacon, with Cheese 'n' Chive Mash.
Only made a couple of concessions: Used baking potato as it was what I had already, and used Sainsbury's own Australian Chardonnay (but still a taster bottle). I also added broccoli because I couldn't be doing without veg.
First I slit the chicken breast down the middle and stuffed garlic cloves inside:
http://img87.imageshack.us/img87/3514/p1000431fj8.jpg
Then created a kind of stock using half a chicken Oxo, a 1/4 pint of boiling water and half the wine. Draped bacon over the breasts (that shouldn't turn me on!) and tipped the stock into the pan.
http://img170.imageshack.us/img170/6931/p1000433ia7.jpg
Covered the pan in foil (keeps the garlicky, winey goodness in the chicken) and banged it in on about 190 for 15 minutes. Whilst that was doing its thing I boiled the chopped up potato (skin on). After the 15 minutes I removed the foil (smells like cider!) and put it back in for a further 15 minutes.
Once the potato was cooked I drained it and lobbed in a decent chunk of grated cheese and plenty of chopped chives. Mashed. Around the same time I quickly showed the broccoli a pan of boiling water.
Drained the stock from the chicken pan and added what I hadn't used before (didn't want to drown the chicken at the start). Threw in a couple of teaspoons of cornflour and stuck it on the hob to thicken for a chickeny, garlicky, winey, bacony gravy. Whilst I was doing this I put the chicken back in the oven for 4-5 minutes to dry it out ever so slightly.
Bring it all together on a warm plate and coquettishly bung a couple of chives on for that pretentious atmosphere.
http://img508.imageshack.us/img508/5130/p1000439md3.jpg
Season and nosh.
http://img144.imageshack.us/img144/3842/p1000441ff9.jpg
That mash sounds TASTY :D Will give that a go for sure :D
What did you do with the cloves that were inside the chicken? Did you leave them in and eat them or take them out and eventually strain them out the gravy?
The addition of the broccoli is cool, and actually something that in retrospect would have worked with my dish too.
I chose to remove them whilst eating it. My dad chowed his down like a French sailor on shore leave!
This could have done with more salt btw, but that was my own fault. Both gravy and chicken would have benefitted from it, but I thought the bacon would be salty enough. It wasn't. :(
My (pathetic) attempt - I wasn't going to put anything but decided I had a go, took the photos, so I might as well post. Please keep in mind most of this was thought up at the bus stop this morning:
First I grated the potato (I used a baking potato as that is what I had):
http://img.photobucket.com/albums/v205/Takhisis_uk/Cooking/BDRSC1%20-%20Chicken/Picture034.jpg
After patting the potato down with some kitchen roll and putting it to one side I cut a pocket in my chicken breast (and realised my knives need sharpening):
http://img.photobucket.com/albums/v205/Takhisis_uk/Cooking/BDRSC1%20-%20Chicken/Picture036.jpg
Grated the cheese:
http://img.photobucket.com/albums/v205/Takhisis_uk/Cooking/BDRSC1%20-%20Chicken/Picture040.jpg
I bought garlic but having never used fresh garlic before (:o) wussed out.
Instead I used some softened garlic butter which I stuffed, along with about half the cheese, into the pocket:
http://img.photobucket.com/albums/v205/Takhisis_uk/Cooking/BDRSC1%20-%20Chicken/Picture044.jpg
I wrapped the chicken breast in the bacon rashers:
http://img.photobucket.com/albums/v205/Takhisis_uk/Cooking/BDRSC1%20-%20Chicken/Picture047.jpg
And then put the whole thing into a very hot frying pan in order to seer it closed:
http://img.photobucket.com/albums/v205/Takhisis_uk/Cooking/BDRSC1%20-%20Chicken/Picture050.jpg
I then put the chicken on a baking tray in the oven.
I mixed the remaining cheese along with some dried mixed herbs into the grated potato (I was going to add the chives and garlic now but couldn't get hold of any fresh chives and my garden ones are a bit..erm...well...only just alive atm). I realised at this point I had grated the potato too early as it had started to brown - mental note is made for "next time" (if there is one).
I put the potato mix into the frying pan:
http://img.photobucket.com/albums/v205/Takhisis_uk/Cooking/BDRSC1%20-%20Chicken/Picture052.jpg
But owing to not really knowing what I was doing I realised the top wouldn't cook properly so part way through I sort of "mushed" it all around as well as adding a splash of wine (although most of it "splashed" into my glass):
http://img.photobucket.com/albums/v205/Takhisis_uk/Cooking/BDRSC1%20-%20Chicken/Picture054.jpg
Once the potato gratin/bake/patty thingy was done, I slid it onto a plate and then put the chicken on top
http://img.photobucket.com/albums/v205/Takhisis_uk/Cooking/BDRSC1%20-%20Chicken/Picture060.jpg
I had thought about adding some veggies or a sauce but upon munching I have to say it was fine as it was. I couldn't finish it all and the chicken was still nice and moist so no sauce was needed.
Mmmmmm that's great Sam! My idea seems boring now though :/
Until this morning I was going to do cheesey mash with the chicken wrapped in bacon :)
The other idea I had was to slice the potato to make a kind of tower layer thing but that seemed like it would take too much skill :p
Looks good! A huge cheese rosti... I might just make one of those on its own!
I am impressed with the variety here already! Looks like the coming threads are going to be a goldmine of ideas :D
That rosti looks good Tak :)
Sam that looks delic!!! :D
BB x
Ta daaaaa...
I decided to do New York Chicken with garlic saute potatoes.
here are the things I used. I forgot chives so I used dried mixed herbs instead.
http://www.kaiowas.co.uk/vix/BDRSC/chicken1.jpg
First I peeled the potatoes, chopped them into small cubes and put them on the boil:
http://www.kaiowas.co.uk/vix/BDRSC/chicken2.jpg
I love to cook with wine - sometimes I even put it in the food!!! Note at the point the pic was taken, the potatoes started boiling over and my attention was averted!!!
http://www.kaiowas.co.uk/vix/BDRSC/chicken3.jpg
Grate the cheese whilst the potatoes are boiling and put the chicken in to cook. I used my GF grill. Remember to rotate pics before uploading.
http://www.kaiowas.co.uk/vix/BDRSC/chicken4.jpg
Remove chicken when cooked and lay on a warm plate
http://www.kaiowas.co.uk/vix/BDRSC/chicken5.jpg
Cook bacon (in Gf grill) and lay on top of chicken.
http://www.kaiowas.co.uk/vix/BDRSC/chicken6.jpg
Fry garlic in a frying pan, and remove once it looks like this
http://www.kaiowas.co.uk/vix/BDRSC/chicken6a.jpg
Add drained potatoes to fying pan and sprinkle herbs on
http://www.kaiowas.co.uk/vix/BDRSC/chicken7.jpg
Add cheese to chicken and bacon and place under grill:
http://www.kaiowas.co.uk/vix/BDRSC/chicken8.jpg
Check potatoes don't get too brown.
http://www.kaiowas.co.uk/vix/BDRSC/chicken9.jpg
Remove chicken once cheese is melty
http://www.kaiowas.co.uk/vix/BDRSC/chicken10.jpg
Serve with BBQ sauce if available!
http://www.kaiowas.co.uk/vix/BDRSC/chicken11.jpg
Ignore carnage.
http://www.kaiowas.co.uk/vix/BDRSC/chicken12.jpg
The chicken we used was small but thick and was quite dry and hard to cut. I'd have rather chosen it myself but had to go with what the man from Tesco brought. I'd also recommend wrapping the chicken in the bacon. I stacked it but it did fall apart on the plate.
The potatoes were nice, the garlic gave them a very sweet flavour. It's difficult to get them brown all over but if they are cooked before frying then it doesn't matter.
Phil liked it so it means it was good ;)
Looks yummy :) I can imagine this being a brilliant summer BBQ meal :)
Without even realising I almost did my BDRSC last night :D
I did Durz's spuds but they didn't fan out either. This was the only bit that was planned...
I didn't have chicken but I bought a massive bag of turkey breasts from the reduced section and freezed them. I slit one of them open and stuffed it with some scrap feta and a pinch of chilli flakes. I poached that in a little butter for a few minutes to add colour then transferred to the oven for 15 mins.
I made a ratatouille with half a leftover onion, half a leftover green pepper, a clove of garlic, a courgette and a tin of economy chopped tomatoes. Salt and pepper. Let that bubble down for half an hour.
I was impressed with my effort with scraps :D
Woah! I'm coming to yours :p
I actually had a go at this too this week...I'll get my photos up tonight - the photos aren't that great unfortunately... but the meal was amazing! :D
BB x
Loz that's a really really tasty looking plate of food :p
I dreamt I was making Tak's potato Rosti the other night :o
I obviously want some of yours too!
Lol
BB x
I dreamt I was making Tak's potato Rosti the other night :o
:huh: LOL too much cheese before bed mebbe? :p
:p No pics for me, but I quite like chicken breasts with green pesto and mozzarella - same as usual really, fry the chicken breasts then put a chunk of mozzarella on top and let it melt, add the pesto and you end up with a pestoey/mozzarellaey sauce which seems to compliment the chicken quite well :)
So here is my bash :D which in hindsight is a mixture of Drz's cooking in wine and others' wrapping in the bacon like stuff :D
I thought I would do something different with the potato too...potato and bacon croquettes. :)
http://img238.imageshack.us/img238/3466/chickenio8.jpg
1) So I blended some crusts of a loaf of bread to get breadcrumbs.
2) I mixed some cheddar cheese with one Garlic butter portion and stuffed this into the chicken breasts.
3) I made the mash potato and added a yolk to the mixture... fried one of the bacon rashers and sliced it up into tiny pieces and added to mashed potato... add some flour if its too creamy as you have to be able to mould the croquettes. When moulded put in fridge for 30mins :)
4) Cook the stuffed breasts in the wine (no fat). I then put these on a baking sheet in the oven to keep warm/cook throughout.
5) Then I beat an egg. Rolled the croquettes in egg mixture and then breadcrumbs and then deep fried into hot oil (I don't really like deep frying, but for the first try I thought it would be the best way :() then after the croquette is golden brown drain the oil on kitchen towel (then I bunged in oven with the rest to keep warm while I fried the others).
http://img211.imageshack.us/img211/5838/foodyl3.jpg
Served with salad because I cba to do any veg after all that faffing :p (sorry Loz)
Deep frying = so naughty but they tasted bloody brilliant!!! :D
Sorry about the pic quality... need to sort that out somehow...
BB x
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