St Davids Chicken Recipes

Steps:

• Melt 3 tablespoons butter in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms, garlic, prosciutto and salami. dredge chicken in flour, and place in pan. Season with salt and pepper. Cook chicken 5 minutes on each side. Pour in sherry, and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. Simmer until sauce is reduced to your preferred consistency. Stir in 1 tablespoon butter, and sprinkle with parsley.

Steps:

• Remove all fat from bacon and cut into pieces Trim leek (take off outer part and cut off the top leaving about 1" of dark green) Slice leek If using bouillon cube for stock, make it now and then add the honey to it Melt butter in large frying pan Brown chicken and bacon for 10 minutes on medium heat, turning frequently Add leeks, salt and pepper, honey and stock Reduce heat and simmer for 15-20 minutes until chicken is cooked Stir in fresh parsley last thing If using dried parsley, stir in when seasoning with salt and pepper Serve with boiled new potatoes

Steps:

• Cook the veg: Toss the potatoes, leeks and carrots together in a shallow microwave-safe dish with some salt and pepper. Pour over the stock. Cover the dish with cling film and pierce a few times with the point of a knife. Cook on High for 10 minutes until the potatoes are just starting to become tender.
• Cook the chicken: Remove the dish from the microwave, peel off the cling film and stir in the chicken. Cover the dish with fresh cling film and pierce again, then cook on High for 6 minutes or until the chicken is cooked and succulent.
• Finish the dish: Remove the dish from the microwave, uncover and stir in the cream and parsley plus black pepper to taste. Serve straight from the dish, with bread to mop up the juices.

Steps:

• Wash and peel the potatoes. Cut them into thick slices. Cut off the roots and leaves of the leeks and wash thoroughly and slice.
• Put the potato and leek slices in a saucepan, cover with boiling, salted water, and cook for 8-10 minutes, until half cooked. Drain well.
• Grease an ovenproof dish, put the vegetable mixture into the dish, and sprinkle with the salt and pepper. Chop the ham. Put the ham on top of the vegetables. Pour the chicken soup over the top, and heat through in the oven (400F/200C/Gas Mark 6) for about 20 minutes.
• Wash and slice the tomato and place on top of the vegetables for the last 5 minutes of cooking time. Serve with hot bread rolls and butter.