Chicken with peanuts, chilli and coconut
PHOTOGRAPHS SAM FOLAN
Chicken dauphinoise with dijon and cream
“A popular ingredient, chicken is as much a grocery favourite for midweek, minimal-fuss dinners as it is for more indulgent, celebratory weekend cooking – the versatility of chicken is very much its selling point.
If you’re buying from a butcher, a good one should be happy to help with your butcher y needs – spatchcocking a whole bird, for example, for the chicken with pistachios and sour cherries recipe. If not, as ever, there are countless tutorials to show you how to do this online. In the other recipes, I’ve suggested you use either chicken legs, thighs or drumsticks, interchangeable cuts of chicken, all with good flavour and a fairly forgiving margin when it comes to cookery timings. But the choice is yours – which cut do you prefer?
These recipes come from my latest book One Pan Chicken (Quadrille £20) – never in my 10 years of writing cooker y books has the question “What are you working on at the moment? ” elicited such a predictable and glowing response. People want to eat chicken, they want to cook that chicken simply in one pan and they want that chicken to be delicious. Here’s how to do just that…”
CLAIRE THOMSON
A BIT ABOUT CLAIRE
Born in Zimbabwe, the UK-based chef and cookery writer has written many food books on her own and in collaboration, including Camper Van Cooking and the award-winning Tomato. She’s best-known online for her down-to-earth Instagram account @5oclockapron.
Chimichurri chicken with roast squash
“It looks fancy, this dauphinoise, but it’s easy. Ideally, use a mandoline to slice the potatoes – it’s inexpensive and helps ingredients cook in unison. The potatoes are partially submerged in a dijon mustard-laced cream, with the edges protruding to fan and blister in the heat of the oven, the chicken pieces snug, nestled in the cream and potatoes to cook at the same time”
Chicken dauphinoise with dijon and cream
Serves 4
Hands-on time 15 min
Oven time 1 hour
Specialist kit Mandoline
KNOW-HOW
As you nestle in the chicken pieces, try to get the potatoes to stand on their sides (not lay flat) so the edges crisp up better.
• 250ml double cream
• 150ml whole milk
• 2 garlic cloves, crushed
• 1 tsp thyme leaves
• 1 tbsp dijon mustard