A number of years ago, my Frenchman wooed me with a glamorous chicken dish containing white wine, mustard and cream. Back then he cooked whole chicken legs and we ate them with a simple green salad, mopping up the creamy juices with a baguette. Now, to suit our kids’ sometimes picky palates and our busy lifestyle, I’ve transformed his dish into a chicken pie using thigh and breast meat. It freezes well and is handy to have when you need a fine and fancy dinner in a jiffy. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.
This is a relatively fast way to prepare an easy roast chicken dinner that’s full of flavour. Against the norm, I always cook my birds breast-side down as this way you get moist breast meat which has absorbed all the delicious flavours from the bottom of the tray. My mum taught me the ‘soy-sauce rub’ trick, which adds a lovely caramel dimension that is particularly good at this cooler time of year.
This is my version of the classic dish from Normandy in northwestern France, which is always well received when I serve it at dinner parties. It’s usually made with chicken, apples and Calvados but I prefer to keep my costly Calvados for a special-occasion tipple and use brandy instead. There are many versions of this dish – some add button mushrooms or cider or cream – and, for my part, I like to add crème fraîche, which makes a slightly tart but creamy sauce that I’ll almost guarantee will have your guests wiping their plates clean.
良好的崩溃是永远的经典yone enjoys, especially when evenings are getting crisper, and comforting, warm desserts take over from lighter options. When the season is in full-swing, the addition of feijoa enlivens any good apple crumble.
Crumb it, roast it, roll it up and stuff it, or just enjoy it fried in a simple midweek stir-fry: chicken is such a versatile protein, and it pleases every palate. Here are some of the Weekly's favourite tried-and-true chicken recipes.
A meal isn't complete without a lip-smackingly good dessert to top it all off. The best desserts are creamy, sweet, with interesting textures from additions like crispy praline, roasted nuts or crumbly pastry. Here are our ultimate sweet indulgences.
With these great New Zealand recipes from the Weekly, you can celebrate cold weather as a great excuse to whip up hefty pots of comforting soups, which are also a cheap and easy way to feed fussy family members.
These tried-and-true tin fillers, cakes, muffins and slices are our absolutely favourites. You'll be a very popular serving these up to guests (or just enjoy them all yourself)!
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