Chicken with 40 cloves of garlic

Sunday I have a family meal. We meet because my sister who lives all year abroad comes to visit us (I can’t wait). For this occasion I decided to cook French. I know that French cuisine has an image of refined and sometimes complicated cuisine, but I intend to counter this preconceived idea with this recipe.

Chicken with 40 cloves of garlic:

Ingredients :

A 1.5kg chicken bridle, gutted and of course plucked
40 unpeeled garlic cloves
1 tablespoon cider
1 cup white wine (250ml)

Preparation :

Place the grill at the center of the oven. Preheat the oven to 200°C (400°F).
Place the chicken in a large casserole. Rub the chicken with the vinegar. Salt and pepper the inside and outside of the chicken. Let stand 15 minutes.
Place the garlic cloves around the chicken and add the wine. Cover and bake for 1 hour. Remove the lid. Baste the chicken with the cooking juices. Continue cooking uncovered for 45 minutes or until the chair easily detaches from the bone and the chicken is golden brown. (If you don’t have much time, you can oil and butter a pressure cooker and cook your chicken in it for 15 minutes and it’s ready.)

Accompaniment :

Personally, I will serve my dish with slices of toasted country bread to spread on the cooked garlic, a green salad and mashed potatoes

I hope you enjoy this little recipe as much as we do! Take care of yourself and your loved ones and see you soon!

Chicken Avocado Burger

Today I went to a vernissage for the exhibition of the mother of one of my friends who is a painter. it’s a little stuffy and it’s not with petit fours that we eat so I made us burgers with what I had in the fridge and here is the result! These can also be eaten cold if you want to take them to work or for a picnic.

CHICKEN BURGER PATTIES:

500g ground chicken (mince)
250g panko breadcrumbs, 1 egg
75g parmesan finely grated,
green onion finely sliced (~2 stems)
2 garlic cloves minced,
1/2 tsp dried sage,
1/2 tsp salt and pepper , each

BURGERS:

2 tbsp olive oil,
4 soft burger buns or brioche buns,
1 avocado (big!) (or 2 medium)
60g /rocket / arugula or other lettuce,
2 tomatoes sliced,
4 slices Swiss cheese (or other cheese)
Mayonnaise, relish, ketchup or tomato sauce (to smear lid)

REALISATION:

Mix Pattie ingredients in bowl, form 4 patties, 1.5cm / 3/5″ thick, slightly larger than the buns (shrinks slightly). If mixture is super sticky, either refrigerate mixture for 30 minutes, or wet hands or lightly spray hands with oil (I do this).
Heat oil in skillet over medium high heat, cook 2 min until deep golden, then flip. After 1 min, top with a piece of cheese and place lid on to melt.
ASSEMBLE: Split buns and lightly toast, smoosh a generous amount of avo on bun base, sprinkle with salt and pepper. Top with Chicken Pattie, then rocket/arugula and tomato. Smear the top bun with mayonnaise (or relish, ketchup, other condiment of choice) and place lid on bun.

Devour and be happy!

Chicken pesto filled bread!

Evening at Grands-Pa with friends to play table games. “Zombiecide” and “Mices and Mystics”. For the evening I have prepared a little recipe for the aperitif and I have no idea how to name it yeah!

Ingredients :

1 store-bought pizza dough (thick dough)
1 box of pesto
1 tomato (or cherry tomatoes)
150 g of chopped mozzarella
Parmesan
A roast chicken breast.

Production :

Roll out the pizza dough, in the middle and along the entire length place the pesto and chicken on top. Sprinkle with 100g of mozarella.
Fold the first tier of the dough over, add the rest of the mozzarella and place tomato quarters all along.
Fold down the last tier of dough and sprinkle with Parmesan.
Leave the Pizza Dough to cook for the duration and you’re done!

For the service cut into slices. Personally, to keep my fingers clean (and not damage cards and other game pieces), I wrap my share in a salad leaf. It’s also the perfect dish to eat in front of the TV!

I hope you will like it!

See you soon.

Thyme and lemon chicken on a bed of candied potatoes.

Today was party time at our Deaf Club. The founder was celebrating her 72 years and our small association her 30 years (okay it was the 31st but last year with the confinement we could not celebrate it with dignity) and of course I was asked to cook. .. for 54 people! 😅

Well I did something simple but it was still very good. You just have to do it a little in advance because there is meat marinated for 24 hours. ( Fortunately I was able to borrow a cold room, my fridge would not have been enough >. < )

Let’s go for the recipe:

Here is one of the 14 dishes that I made! I feel so tired … ^^ ‘

Ingredients (for 4 persons):

For the marinade:

6 cloves of garlic, pressed
the juice of a lemon
a tablespoon of mustard
a tablespoon of olive oil
2 tablespoons of honey
a teaspoon of thyme
salt pepper

For the dish:

8 chicken pine nuts
1 red onion
8 potatoes
some cherry tomatoes
500 ml chicken stock

Preparation:

mix all the marinade ingredients with the chicken and let marinate for 24 hours
Arrange the potatoes cut into quarters in the bottom of a dish, arrange the chicken and onions (minced) on top.
Add the broth with the rest of the marinade and bake for 20 minutes at 180 ° c
add the cherry tomatoes and bake for 30 to 35 minutes.
It’s ready !

I hope you will like it.

It was so good to see every one there. I realise only now that was what I need. To be surrounded by people I appreciate and love, especially after the last trying months. In short, here I am recharged and ready to cower life to the fullest!

Easy cooking with Nilsa and her Gandma: Paprikache!

I spent my Sunday with my Grandma and her friends, helping them organize a puppet show for the school fair where she was a teacher before she retired.
The aim being to try to adapt Kejserens nye Klæder, of Andersen, The new clothes of the emperor? (I do not know the English name). A story of an emperor being scammed thinking to buy a magical garment that would be invisible to idiots but that in fact does not exist.
We had a lot of fun making the sets, and we rack our’s brains to find a way to represent a naked emperor, without shocking our future young public.

In the evening, my grandmother and I went to the kitchen to prepare something to eat for our guests. Grandma, being of Polish origin, had decided to prepare a Paprikache. And my god, how good it is!

I know it’s still a chicken recipe (promised, I sometimes eat something else!) But the previous recipe had some success, I wanted to share this one.

For all this, we will need (for 4 persons):

1 kg of chicken or turkey fillet
1 can of 400 g peeled tomatoes
3 peppers
2 onions
250 ml of fresh cream
7 cloves of garlic
3 c. to s. powdered paprika
1 C. to s. of flour
3 branches of parsley
3 c. to s. olive oil
25 g of butter
125 ml of water
salt
some drops of tabasco (optional)

For the preparation:

Let’s start by detailing the chicken in cubes of 2 to 3 cm. Mix the butter with the crushed garlic and then add the mixture with the chicken and marinate for 15 minutes.

The onion is minced and cooked for 3 to 4 minutes, then the pepper cut in small cubes is added and the cooking is continued for 5 minutes. Add paprika, salt, pepper and crushed cloves of garlic, mix well and store all off the heat.

In the same pan, brown the chicken. We crush the tomatoes peeled with a fork with their juice. They are added to chicken with peppers and 125 ml of water. We cover and go for 30 minutes of cooking. Time to enjoy a good beer with your guests. (the best part of the recipe, let’s face it)

In a bowl the cream is mixed with the flour, it is added to the chicken and it starts again for 10 min. at this stage we can add some tabasco to spice up our dish.

Finally it remains only to serve with finely chopped parsley.

Smacznego! (I can’t pronounce it but it means good appetite!)

Easy cooking with Pia and Nilsa: Italian chicken!

It’s been five days since we came back from Italy and yet we miss her already! To console each other and to share some of our trip with our loved ones, Pia and I tried to copy a recipe that we savored over there, and I must say that it is rather well done! ^^
And now I share our recipe, to make you travel too, hoping that you like it.

for 4 people, we will need:

800 g pieces of chicken (thigh)
1 large red pepper (or 2 medium)
600 g peeled and crushed tomatoes (fresh or canned)
2 onions
4 cloves of garlic
1 branch of thyme
1 branch of rosemary
100 g pancetta (or other Italian cold cuts)
1 small glass of white wine (optional)
1 pinch of sugars

Serve with:

some fresh basil leaves
a little grated Parmesan cheese
400 g pasta

Beforehand:

We will start by preparing the ingredients. First, if you have fresh tomatoes, plum them and remove it, if you do not have access to tomatoes, prefer their canned tomatoes. Let’s take a look at our cloves of garlic. Let’s also cut your peppers into strips.

For cooking:

we cook 1/3 of the pancetta in a casserole with a little olive oil. While cooking it will release a little fat, and become crispy. Then add the chicken pieces in this fat to brown them. If you have taken thighs, put them to the side of the skin to make it look good. Add our onions and garlic, then crushed tomatoes, peppers and finally sugar (which will break the acidity of tomatoes). Let’s come back for ten minutes with thyme and rosemary.

Preheat our oven to 180 degrees and bake for about 1 hour, taking care to put the chicken on top, skin up.

For the service:

Once the sauce has reduced enough, (all must be a little like a jam, a little thick) we return in a hot pan the rest of our Italian sausage to make it very crispy.

Buon appetito!