Sam's Silver D of E Cookery Blog

Chicken and mushroom pasta is a great meal for the end of the day. 4 chicken thigh fillets, boneless skinless 1 teaspoon dried basil Salt and pepper, to season 1 tablespoon olive oil, divided 1 onion, chopped 4 cloves garlic, minced  250 g chestnut mushrooms, sliced 1 chicken stock pot Extra salt and pepper, to taste 300 g uncooked penne pasta 1 cup fresh grated parmesan cheese A handful of fresh parsley, chopped Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside. Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down. Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the ...

 This week i went for simple chicken goujons as my whole family likes them and had never made them before. 400 grams Chicken Breast Mini Fillets (or 2 chicken breasts cut into strips) 3 tablespoons Plain Flour 1 Large Free-Range Egg 80 grams Dried Breadcrumbs (ideally panko or coarse dried breadcrumbs, or fresh breadcrumbs, 6 tablespoons Oil add Fine Sea Salt And Ground Black Pepper 1. If you are oven-cooking the chicken, preheat the oven to 220C/200C Fan/Gas 7. 2. Put the flour in a wide, shallow bowl. Season with salt and pepper and stir. Break the egg into a second shallow bowl and beat with a fork until smooth and pale. Tip half of the breadcrumbs into a third shallow bowl. 3. Coat each chicken strip first in flour, then egg, then breadcrumbs, pressing firmly and turning to coat on both sides. Set aside on baking paper. 4. If oven-cooking the chicken, brush a baking tray with 1 tablespoon of oil. Place the chicken pieces on the tray and brush generously but lightly with 3 table...