Category Archives: Chicken

Chicken Recipe’s

Chicken Normandy Pot Roast in Apple Cider Sauce


Photography Andy Arnfield – The Gourmet Grocer

Winter has hit Sydney with a  bang this week, which isn’t too much of a bad thing as I love it!!!! Coming from the North of England, Winter to me means stews, soups, roasts and anything gorgeously hearty really!! Rich decedent flavours are something I grew up with and with the aid of my trusty Dutch oven, a chicken pot roast was in order. Normandy Chicken is one of the most famous dishes in France and has been eaten for centuries, the succulent chicken drenched in the apple cider creamy sauce is simply delicious. A true one pot wonder, with fool proof results! Enjoy


1 tbsp olive oi
1 onion, sliced
100g pancetta, diced
1x 1.5kg whole free range chicken
350ml dry cider
300ml chicken stock
2 Granny smith apples, cored and sliced
4 tbsp creme fraiche
large handful flat leaf parsley, chopped
salt and pepper to taste


Preheat the oven to 180°C, fan forced 160°C. Heat the olive oil in a large frying pan. Add the onion and cook for 3-4 minutes until softened. Remove from the pan, add the pancetta and cook for 3-4 minutes until brown and crispy, then set aside. Add a little extra oil to the pan if needed, then brown the chicken all over. Turn regularly, pressing down on each side. Remove the chicken from the pan and pour in the cider, scraping up any crispy bits.

Put the sliced onions and bacon in a dutch oven, then put the chicken on top. Add the cider pan juices and stock. Cover with a lid and bake in the oven for 50 minutes.

Add the apples and cook uncovered for 20 minutes, or until the juices of the chicken run clear. Stir in the crème fraîche and sprinkle over the parsley.

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Hoisin Chicken Salad

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

Who doesn’t love a delicious fresh crunchy salad? Add a tangy sharp/sweet dressing and you have a winning dish that everyone will love. In this recipe I have seasoned the chicken with shichimi togarashi which is a spice blend containing sea salt, chilli, white poppy seeds, unhulled golden sesame seeds, black sesame seeds, orange peel, brown mustard seeds, Sichuan pepper and lemon myrtle , this exotic spice blend just brings the chicken to life. You can buy this blend here

Serves 2


2 large chicken breasts
Shasimi Togarashi
White pepper
Sea salt
2 tablespoons vegetable oil
4 cups Chinese cabbage
3 spring onions both white and green parts sliced
1 cup picked mint leaves
1 cup coriander leaves chopped
1/2 cup toasted peanuts
1 yellow pepper slices
1/2 cup crispy noodles
1 cup cherry tomatoes halved
1 cup beansprouts

Season both sides of the chicken breast well with the salt, pepper and shichimi togarashi and in a large frying pan with the vegetable oil fry until golden brown and cooked through. Set to one side to rest and then sliced

Shred the cabbage and combine with the coriander leaves, mint leaves and sliced spring onions, Place in your serving bowl and dress with the dressing. Now add the chicken, beansprouts, yellow pepper, peanuts, crispy noodles, tomatoes and  snowpeas . Add more dressing to taste.

Hoisin Dressing:

1/2 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
2 teaspoons soy sauce
1 teaspoon minced garlic
1/2 teaspoon chilli flakes

Hoisin Dressing:
In a bowl, combine the ingredients and whisk well to blend, taste and season as necessary

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by | May 25, 2016 · 6:45 am

Cheesy Chicken Broccoli Pasta Bake


Photography Andy Arnfield – The Gourmet Grocer

I needed something quick and easy last night as we had to be all finished and sat down ready for the start of The Great Australian Bake Off, so a tasty pasta dish it had to be.  This dish is so simple, the hardest thing about it is boiling the penne. The flavours of the cheese, chicken and vegetables mixed with the hearty pasta with it’s lemon crunchy topping is a real winner.  This is one of those quick midweek meals that is always a show stopper. I served it with a crunchy green salad and a cold glass of Sauvignon blanc. Enjoy !

Prep Time: 20 minutes Cook Time: 40 minutes Serving Size: 6

300g penne pasta
1 pound broccoli, cut into small florets
1 chicken breast poached and cut into chunks
1 cup frozen peas
3 eggs
1 cup cream
1/3 cup milk
2/3 cup coarsely grated cheddar cheese
1/2 cup breadcrumbs
1 cup finely grated Parmesan cheese
2 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons finely chopped fresh flat-leaf parsley

Preheat oven to 220°C. grease a deep 8-cup ovenproof dish.

Cook pasta in large saucepan of boiling water until tender. Add broccoli and peas for last 5 minutes of pasta cooking time; drain. Rinse pasta and broccoli under cold water; drain, cool.
Combine pasta, broccoli, chicken, peas. eggs, cream, milk and cheddar in large bowl; season.
Spoon mixture into dish; sprinkle with combined breadcrumbs, parmesan, garlic, rind and parsley.
Bake, uncovered, about 40 minutes or until browned lightly and set.
Stand 10 minutes before serving.

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Sticky Asian Chicken


Photography Andy Arnfield – The Gourmet Grocer

This is an incredibly easy, one pot wonder, and the flavours are delicious.  As you are cooking, the kitchen is filled with the smell of Chinese flavours that will have your mouth watering.  I always try to buy the very best chicken available, as you get a much better flavour, and also the only brand of Hoisin sauce I use is from Lee Kum Kee, as I feel it has exactly the flavours I am looking for in this type of sauce.  I hope you enjoy this recipe as much as we do, and being so quick and easy, it’s great for a midweek meal.


2 tbsp plain flour
2 tsp five-spice powder
8 chicken thighs
60ml vegetable oil
1 onion, finely chopped
4 garlic cloves, sliced
3cm of ginger, peeled and grated
1/2 bunch spring onions, finely sliced plus extra for garnish
1 long red chilli, deseeded, finely chopped
2 tbsp brown sugar
3 tbsp Chinese rice wine
1 cinnamon stick
4 star anise
3 tbsp dark soy
500ml chicken stock
2 tbsp hoisin sauce

Mix flour and five spice, then coat chicken pieces well. Heat oil in a heavy-based pot and brown chicken in batches making sure not to over crowd the pan. Remove and set aside.

Add onion, garlic, ginger, green onions, chilli and cook for a few minutes. Add chicken and remaining ingredients and bring to boil. Reduce heat, cover with lid and simmer for 40 minutes until chicken is tender.

Garnish with extra green onions and serve with rice.

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Tutti Frutti Roast Chicken Salad


Photography Andy Arnfield – The Gourmet Grocer
I just love Spring as this means salads are back on the menu.  Here is a recipe for my Tutti Frutti Roast chicken which combines delicious roast chicken with fruity goodies like strawberries, blueberries and barberries!  I can hear some of you screaming with horror with the thought of putting fruit with meat in salads but believe me it works so well and gives a delicious balance of flavour. Combined with the tart vinaigrette this salad will become a regular on your table.  Enjoy
500g assorted salad leaves of your choice
4 large chicken breasts
1 tablespoon fresh thyme chopped
zest from 1 lemon
6 sprigs chives, chopped
250g hulled strawberries
100g fresh blueberries
1 red onion finely sliced
handful of dried barberries
250g marinated artichokes
tbs black poppy seeds
250g marinated feta
For the dressing
1 cup sherry vinegar
Juice from 1 lemons
1 shallot, finely minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, chopped
2 tablespoons honey
1 cup extra virgin olive oil
Salt and pepper to taste


  1. Combine sherry vinegar, lemon juice, shallots, oregano, basil, and honey in a bowl. Slowly whisk in olive oil until the mixture is emulsified. Chill.
  2. Wash salad leaves and combine with red onion, artichokes, strawberries, blueberries, feta cheese
  3. Marinate chicken with lemon, thyme, chives, and olive oil. Season with salt and pepper and then roast in the oven at 200 until cooked through and allow to cool and tear apart
  4. Toss the chicken through the salad ingredients and top with the barberries and poppyseeds
  5. Dress with the vinaigrette

Serves 6.

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Chicken Braised with Mushrooms and Thyme


Recipe Neil Perry   Photography Andy Arnfield – The Gourmet Grocer

The winter warmers just keep on coming at the moment, and tonight it comes in the way of a Neil Perry special. Not a tricky recipe and is ready within an hour or two.  Juicy chicken with a delicious rich creamy sauce.  I served this with brown rice but you could use anything from mash to pasta.  Enjoy ;0)

Serves 4

Cook time 1-2 hours


10g dried porcini mushrooms

100g button mushrooms

150g swiss mushrooms

150g portobello mushrooms

3 tbsp olive oil

2 small brown onions, sliced

2 tsp chopped thyme leaves

80g rindless pancetta, 1⁄2 cm dice

1 tsp sea salt

600g skinless chicken thigh fillets, cut in quarters

1⁄2 tbsp Worcestershire sauce

1/2 tbsp dijon mustard

1⁄4 cup white wine

1 cup chicken stock, approximately

1 cup pouring cream

freshly ground pepper


1. Soak porcini mushrooms in boiling water for 20 minutes or until soft. Drain and chop. Slice button and swiss mushrooms. Cut portobello mushrooms in half and slice.

2. Heat half the oil over medium-high heat in a deep, wide saucepan with a tight-fitting lid. Cook the onions with the thyme, pancetta and salt for three minutes then add the mushrooms (except porcini). Cook until all the ingredients turn golden brown. Remove from pan and set aside.

3. Add remaining oil to pan. Brown chicken pieces then return mushroom mix to pan. Add the porcini mushrooms, Worcestershire sauce and mustard and cook for one minute. Deglaze with wine, scraping the bottom of the pan with a wooden spoon. Add stock and bring to a boil. Turn the chicken, reduce the heat, and simmer with the lid on for five minutes.

4. Add the cream and continue to simmer until the chicken is tender and the sauce has thickened. Add pepper, check the seasoning, and serve.


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Spiced Orange Chicken


This zesty sweet chicken recipe is a real winner!  The chicken thighs are juicy and sweet with a hue of citrus. I served these with my kipfler potatoes recipe which can be found by using our new search box or on a bed of nutty brown rice Enjoy

Photography Andy Arnfield – The Gourmet Grocer

1.2kg chicken thigh fillets
80ml (1/3 cup) fresh orange juice
80ml (1/3 cup) honey
2 teaspoons olive oil
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 orange, thinly sliced
Finely chopped fresh chives, to serve


Step 1
Place the chicken in an ovenproof dish. Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
Step 2
Preheat oven to 180°C. Place the orange over the top of the chicken. Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with chives to serve.

Recipe by Michelle Noerianto

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Chicken Quinoa Salad with Maple Poached Pears Pomegranate Dressing and Crispy Chicken Crackling


Photography by Andy Arnfield – The Gourmet Grocer

Today I received one of the first bottles of the amazing Joseph First Run 2015 EVOO and I just had to crack open the bottle and indulge It’s always an exciting time of year when this delicious top notch all Australian product arrives! Along with some of our Noble Handcrafted maple syrup and some seasonal pears I decided to roast a chicken to create an amazing salad which is made with fresh ingredients and packed full of flavour! If you want a bottle of this amazing home grown EVOO then goto Enjoy

  • 1 medium whole chicken
  • 1 lemon
  • 1 cup quinoa
  • 1 pear sliced into 1/8
  • 2 tbs maple syrup
  • 1tbs butter
  • 1 tbsp olive oil
  • 300g green beans, trimmed and halved
  • seeds from 1 pomegranate
  • 1 red onion sliced
  • 50g toasted flaked almonds
  • 200g  feta cheese, crumbled
  • large bunch flat-leaf parsley, chopped
  • small bunch mint, leaves picked

For the dressing

  • 100ml pomegranate juice
  • 3 tbsp pomegranate molasses
  • 3 tbsp Joseph First Run 2015 extra virgin olive oil
  • 2 preserved lemons, middles scooped out and discarded, skins finely sliced
  • juice of 2 lemons
  • 1 tbsp clear honey


Preheat oven to 220°C. Lightly grease a roasting pan. Place a wire rack into roasting pan. . Season cavity with salt and pepper

Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen twine.

Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes. . Remove browned skin and place on roasting dish and place back up into the oven until crisp.

Place butter with a tablespoon of oil in pan and brown pears. When browned add maple syrup and cook for 2 mins until sticky and caramelised.

In a small saucepan place one cup of quinoa and 2 cups of water. Bring to the boil and then simmer covered for 15 mins or until cooked and still with a little bite.

Bring a pan of salted water to the boil, add the green beans and cook for 2-4 mins until tender but still with some bite and plunge into a bowl of iced water

Whisk together all the dressing ingredients with plenty of seasoning.

When the chicken is cool enough to handle, shred the meat  from the bones. Transfer to a platter with caramelised pears, pomegranate seeds, red onion, quinoa, green beans, flaked almonds, feta and herbs. Toss everything together gently with the dressing and sprinkle with the crispy chicken skin.. Serve immediately


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Stuffed Cheddar Chicken Breast With Root Vegetables


I love this dish as the flavour, of the cheese, the salty prosciutto and the juicy chicken ,just makes my taste buds dance! I also like to serve it with crab apple jelly for that extra bit of bitter sweetness, similar to cranberry with turkey. A bit of a tip here, once you have stuffed your chicken and wrapped it in the prosciutto, then roll up in cling film tightly to make a sausage shape and put in the fridge for an hour before cooking, this will help keep the chicken in a perfect shape and hold it together during roasting.  Enjoy!  ;0)

Serves 4
Ready in 1 1/2 hours

1 small celeriac, peeled and cut into 2½ cm chunks
400g swede, peeled and cut into 2½ cm chunks
2 large potatoes, scrubbed and cut into 2½ cm chunks
2 medium parsnips, scrubbed and quartered lengthways
2 large garlic cloves, thinly sliced
2 tbsp olive oil
½ tsp cumin seeds
a few sprigs of sage
4 skinless boneless chicken breast fillets, weighing about 140g
250g chedder cheese
8 slices prosciutto

Preheat the oven to 200C/gas 6 /fan 180C. Put the celeriac, swede, potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.

Meanwhile, slice open chicken and stuff the inside with the cheddar cheese laying a couple of sage leaves on each, then wrap each chicken with a slice of prosciutto to enclose.Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. I love to serve with dish with crab apple jelly!


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