anyone got a one pot chicken recipe?

Answer 1

Stir fry chopped onions in extra virgin olive oil, then add sliced red and yellow peppers. You can add fresh basil either at the beginning or at the end. After the peppers wait a few minutes and then add the chicken pieces (drums, sticks, thighs...). When they get golden colour add chopped tomatoes and a bit a water. Salt and pepper. Let it cook until the chicken is well done. You can have it spicy or mild. I'm italian and this is my chicken casserole. Try it..you might like it. It's also nice to use it as a sauce for your spaghetti....al dente.

Answer 2

One-Pot Cider Chicken
Chicken is simmered in a cider and apple sauce with potatoes to give it a real autumnal flavour. Serve with shredded greens or broccoli.

Serves 4

Preparation time: 10 minutes
Cooking time: 25 minutes
511kcals/14.2g fat/6.5g saturated fat/0.5g salt/19.3 sugars per serving

Ingredients
500g pack Waitrose Select Farm 4 Fresh Chicken Breast Fillets
1 tbsp plain flour, seasoned
1 tbsp olive oil
500ml bottle Waitrose Vintage English Cider
½ x 500g pack baby new potatoes, thickly sliced
1 medium Bramley apple, peeled, cored and chopped
½ x 15g pack fresh thyme
200ml tub Waitrose Half Fat crème fraîche
1 Cox eating apple, sliced into 16 pieces

Instructions
Coat the chicken in the seasoned flour. In a large frying pan with a tight-fitting lid, heat the oil then brown the chicken on both sides for 2-3 minutes.

Pour in the cider and add the potatoes. Bring to the boil then add the chopped Bramley apple and thyme. Season well, cover and simmer for 20-25 minutes, until the potatoes are tender and the chicken is thoroughly cooked with no pink meat.

Stir in the crème fraîche and Cox apple slices and simmer uncovered for 5 minutes until the apples are just tender.

Answer 3

Ritz Cracker Chicken Casserole

6 chicken breasts, boned and skinned
1 8 oz (224 grm). carton sour cream
1 10-3/4 oz (301 grm). can cream of chicken soup
1 stack Ritz or Townhouse crackers, crushed (about 25 crackers)
1 stick butter, melted
Preparation
Steam chicken breasts until tender.
Cut into bite-size pieces.
Place on bottom of 9 x 13 inch casserole dish.
Mix sour cream and soup and pour over chicken.
Mix crackers and butter and place over top of mixture.
Bake at 350 degrees (175 C.) for 35 minutes.
Comments
If you can't find Ritz or Townhouse, any butter-flavor cracker will do. You can also substitute any "cream of" soup that you like. Serve with a garden salad.

Answer 4

Chicken Pot Pie
Chop veggies of choice (I use carrots, celery, peas, corn, peppers, mushrooms, etc) and steam them until tender.
Cube cooked chicken.
In bowl combine veggies, chicken, and a can of cream of chicken soup and mix well. Pour into a 9" or 10" pie pan and top with Bisquick mix (I think I use 1c powder, 1 egg, and milk). Place in oven (325-375 - I can't remember temp) and bake until crust is golden brown.

Goes great with smashed potatoes and gravy!

Answer 5

CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream

Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over mashed potatoes.(Or rice or pasta)

Answer 6

Coq au vin -
Ingredients - 12 shallots peeled, 12 button mushrooms, 2 cloves garlic chopped coarsely, half bottle red wine, bouquet garni (bay leaf, sprig of thyme, sprig of rosemary, 3 sage leaves tied together or wrapped in muslin),sea salt, black pepper,whole chicken, olive oil, butter.
Method - Heat heavy based frying pan with olive oil and butter. Add shallots, turn until browned on outside then transfer to casserole. Add mushrooms and garlic to frying pan - soften but don't colour. Transfer to casserole. Reheat frying pan, add bird, turn until browned all over. Transfer to casserole. Deglaze frying pan with red wine, add to casserole. Add herbs and seasoning and cook either in oven or on stove top for about 45 mins (or longer if you have the patience - you can't really overcook it.) Remove bouquet garni. Thicken sauce if you must by draining off juices into small pan and adding beurre maniere (flour and butter rubbed together - about a dessertspoon of each) or if you really have to a cornflour or arrowroot thickener.

Serve with boiled or mashed potatoes and green veg - carve bird and share out sauce on top. This is delicious and VERY EASY TO DO. If you don't have the confidence to keep the bird whole, you can joint it before browning it but I prefer the whole bird job.

Answer 7

Take one pot, add chicken. Cook to avoid food poisoning. Sorry, I'm in a daft mood.

Answer 8

Look on the back of Stove Top stuffing box...there is an awesome recipe for chicken and stuffing rolls. It is delicious!!!!

Answer 9

You can take cubed chicken, macaroni and cheese, and drained sliced pimentos, drained ro-tel tomatoes and bake it. Top with more shredded cheese. It is delicious and easy. Or you can take chicken, cooked spaghetti, and mexican velveeta cheese. Put all of it together and bake. YUM

Answer 10

chicken soup