CHICKEN DISHES, FRIED CHICKEN, CHICKEN IN TOMATO AND MUSHROOM SAUCE

CHICKEN DISHES

There is currently much debate about free range and organic chicken versus chicken produced by cheaper methods. Obviously the way chicken is produced is reflected in its price, and it is up to each individual to buy what his or her conscience dictates and what can be afforded.
Fresh and frozen chicken (a whole chicken, chicken joints, bone in or boneless, and chicken breast fillets) are extremely good value. There is very little waste (only the bones) and any scraps can be eaten cold or used up in sandwiches, risotto or fried rice.
Frozen chicken must be thoroughly defrosted before you start cooking, either by using a microwave (take care: thinner pieces don’t start to cook at the edges), or by leaving the chicken in the packet at room temperature for several hours according to the pack instructions. You can hurry defrosting a little by putting the pack in a bowl of cold (not hot) water to melt the ice crystals, but chicken defrosted too quickly in hot water will be tough when cooked. If chicken is not thawed before cooking, it may not cook right through and any bacteria present won’t be destroyed so could make you ill.
Chicken must be cooked thoroughly too. The juices should run clear, not tinged with pink, when pierced with a knife at the thickest part of the joint.
Instructions for thawing and cooking a whole roast chicken can be found in ‘Sunday Lunch’ Dishes, page 215.
There are lots of delicious ready prepared chicken dishes available at supermarkets, both chilled and frozen, which must be defrosted and cooked strictly according to the instructions on the packet.
Serve your cooked chicken with potatoes, oven chips, plain or fried rice, couscous, pasta or noodles, salad or your favourite vegetables.
Chicken joints on the bone (breast or leg) are best roasted rather than fried, as they may burn on the outside before the centre is cooked. They can be roasted and served in the same way as fried boneless chicken fillets in any of the recipes in this section. See also the recipe for Roast Chicken Pieces, opposite.

FRIED CHICKEN

A quick and easy dinner, served with potatoes and vegetables, or just eaten with crusty bread and butter and a salad.
Takes 20–25 minutes (plus defrosting time)
1 chicken breast fillet
Pinch of dried herbs (optional)
2 tsp oil and a little butter (for frying)
Defrost the chicken if frozen.
Wash the chicken, dry on kitchen paper and sprinkle herbs (if used) over both sides of the chicken.
Heat the oil and butter in a frying pan over a moderate heat. Add the chicken and fry gently for 15–20 minutes according to size, turning occasionally so that it browns on both sides. If the chicken seems to be getting too brown, lower the heat, but continue cooking as the chicken needs to cook right through.
Test with a pointed knife (any juices should be clear not pink). Remove the chicken from the pan onto a serving plate, pour over the juices from the pan if you wish, and eat hot or cold.
If you prefer you can roast a chicken breast or leg joint on the bone (see page 169) and serve as above.

CHICKEN IN TOMATO AND MUSHROOM SAUCE

Fried сhісkеn breast in a tаѕtу ѕаuсе. Sеrvе wіth раѕtа  or noodles.
Takes 35 minutes (plus defrosting time)
1 boneless chicken breast fillet or 175 g/6 oz chicken pieces
3 tsp cooking oil
½ small onion – peeled and chopped
2–3 mushrooms – washed and sliced
½ chicken stock cube or 1 tsp stock powder
100 g/4 oz/about 1 cup chopped tomatoes (¼ of a 400g can)
1 tsp tomato purée or tomato ketchup
Pinch of dried mixed herbs
½ tsp sugar
Defrost the chicken thoroughly if frozen . Cut the chicken into bite-sized chunks or cubes.
Heat 2 tsp oil in a frying pan over a moderate heat, and fry the chicken pieces for about 10 minutes, stirring occasionally, until browned on all sides.
Add a little more oil to the pan, add the onion and fry gently for 2–3 minutes to soften. Stir in the sliced mushrooms.
Crumble the stock cube or powder into the chopped tomatoes, and stir into the frying pan, mixing well so that the stock dissolves. Mix in the tomato purée or ketchup, herbs and sugar, bring to the boil, then reduce the heat and leave to simmer for a further 10 mіnutеѕ, untіl the sauce is nісе and thісk, аnd the сhісkеn  pieces are cooked right through. Serve hot with cooked pasta or noodles.