The best of cluck - Chicken recipes

Chicken Scallopini
Ingredients

• 450 gm of penne
• 6 whole boneless, skinless, trimmed chicken breasts
• Salt and pepper to taste
• Flour
• 2 tbsp olive oil
• 4 tbsp butter
• 350 gm white mushrooms (sliced thin)
• 1 cup dry white wine
• Chicken broth (optional)
• 1 whole lemon
• ½ cup heavy cream
• 1 tsp (heaping) capers
• Chopped fresh Italian parsley
• Parmesan cheese (for topping)

Method

1. Cook pasta according to package directions. Flatten chicken breasts to uniform thickness. Rub salt and pepper, dredge in flour. Heat butter and olive oil in a skillet over medium heat.
2. Fry chicken breasts until golden brown. Remove and set aside. Add mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of ½ to 1 lemon. Stir to deglaze pan, and cook vigorously for a minute, until sauce reduces. Pour in cream, and add capers and parsley, stir.
3. Turn off the heat. Stir and add salt and pepper to taste. Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese on top.

Oven roasted spring chicken with jus
Ingredients

• 1 (150 gm-180 gm) chicken, at room temperature giblets and neck removed
• 4 carrots
• 6 Mexican spring green onions
• 1 head of a garlic (cut in half)
• 3 lemons, 2 cut in half and remaining half, sliced into thin slices
• 4 tbsp unsalted butter (softened)
• 2 tsp grated lemon zest
• 1 bunch fresh thyme sprigs
• Salt and freshly ground pepper
• ½ cup white wine
• ½ cup chicken stock or broth

Method

1. Preheat oven to 1800C and position a rack in the lower third of the oven. Mix butter with lemon zest, salt and pepper. Pat chicken dry and rub half butter and lemon zest mixture under the skin and the rest over the chicken. Work four to six lemon slices under the chicken skin, and season with salt and pepper. Generously season the cavity with salt and pepper, stuff with lemon, ½ head of garlic, three onions and thyme sprigs.
2. Truss legs with cooking wine, and tuck wings under bird. Arrange remaining vegetables on bottom of the roasting pan and set the chicken breast-side-up on top of vegetables in roasting pan.
3. Add ½ cup of white wine. Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes, until the skin is lightly browned.
4. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup water. Roast for 20 minutes.
5. Transfer the bird to a cutting board and cover with foil. Remove vegetables from roasting pan. Set the pan over high heat. Add stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and serve with lemon jus and roasted vegetables.

— Recipe courtesy, Chef Sridhar Sigatapu, Grand Mercure Hotel, Bengaluru