Institute - Good Housekeeping Chicken Tonight!: Delicious chicken dishes for every day

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First published in the United Kingdom as paperback and eBook in 2014 by Pavilion

1 Gower Street

London WC1E 6HD

An imprint of Pavilion Books Company Limited

www.pavilionbooks.com

Twitter: @PavilionBooks

Copyright The National Magazine Company Limited and Collins & Brown 2014

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the copyright holder.

The expression Good Housekeeping as used in the title of the book is the trademark of the National Magazine Company and The Hearst Corporation, registered in the United Kingdom and USA, and other principal countries of the world, and is the absolute property of The National Magazine Company and The Hearst Corporation. The use of this trademark other than with the express permission of The National Magazine Company or The Hearst Corporation is strictly prohibited.

The Good Housekeeping website is

www.goodhousekeeping.co.uk

eBook ISBN 9781910231142
Paperback ISBN 9781909397279

This book can be ordered direct from the publisher at

www.pavilionbooks.com, or try your local bookshop.

Recipes in this book are taken from the Good Housekeeping recipe library and may have been reproduced in previous publications.

Picture Credits

Photographers:

Neil Barclay (pages 11, 23, 37, 45, 52, 55, 56, 60, 61, 74, 75, 93, 137, 138, 151, 158, 161, 163, 168, 172, 179, 181, 185, 194 and 210); Martin Brigdale (pages 14, 140, 144, 147, 189, 205, 207, 212, 215 and 217); Nicki Dowey (pages 9, 12, 15, 17, 18, 19, 24, 25, 27, 30, 32, 35, 39, 40, 41, 46, 47, 48, 51, 54, 59, 63, 68, 69, 78, 81, 82, 84, 87, 88, 91, 92, 95, 98, 104, 114, 117, 118, 119, 121, 123, 124, 127, 128, 129, 130, 133, 134, 139, 45, 149, 150, 154, 156, 165, 169, 176, 180, 187, 188, 191, 199, 201, 203 and 216); Will Heap (pages 20 and 97); Gareth Morgans (page 111); Craig Robertson (Basics photography and pages 36, 42, 65, 70, 73, 83, 89, 94, 102, 105, 106, 107, 115, 143, 162, 173, 175, 177, 182, 184, 196, 198, 202, 206, 208, 211 and 213); Clive Streeter (page 157); Lucinda Symons (pages 10, 31, 77, 79, 108, 109, 148, 171, 195 and 218).

Home Economists:

Anna Burges-Lumsden, Joanna Farrow, Emma Jane Frost, Teresa Goldfinch, Alice Hart, Lucy McKelvie, Kim Morphew, Katie Rogers, Sarah Tildesley, Jennifer White and Mari Mererid Williams.

Stylists:

Penny Markham, Lucy McKelvie, Wei Tang, Helen Trent and Mari Mererid Williams.

Notes

Both metric and imperial measures are given for the recipes. Follow either set of measures, not a mixture of both, as they are not interchangeable.

All spoon measures are level. 1 tsp = 5ml spoon; 1 tbsp = 15ml spoon.

Ovens and grills must be preheated to the specified temperature.

Medium eggs should be used except where otherwise specified.

Dietary Guidelines

Note that certain recipes contain raw or lightly cooked eggs. The young, elderly, pregnant women and anyone with immune-deficiency disease should avoid these because of the slight risk of salmonella.

Note that some recipes contain alcohol. Check the ingredients list before serving to children.

SOUPS

Preparation Time 20 minutes Cooking Time 20 minutes Serves 4 Per Serving 255 calories, 5g fat (of which 1g saturates), 16g carbohydrate, 1.4g salt Dairy Free Easy

4 skinless chicken breasts

Pesto (see Cooks Tips), made omitting the Parmesan

1.1 litres (2 pints) chicken stock

100ml (3fl oz) medium sherry

150g (5oz) exotic mushrooms, cleaned and sliced

1 red chilli, seeded and halved (see Cooks Tips)

75g (3oz) conchigliette pasta

2 tbsp soy sauce

a small handful of chopped pak choi or spinach leaves

a dash of Tabasco to serve (optional)

Preheat the oven to 200C (180C fan oven) mark 6. Make a few slashes in the chicken breasts, then rub the pesto over the chicken, pushing it into the cuts. Put the chicken into a roasting tin and roast for 20 minutes.

Meanwhile, put the stock into a pan with the sherry and bring to the boil. Add the mushrooms, chilli and pasta. Cover the pan and simmer for 3 minutes until the pasta is cooked. Stir in the soy sauce.

Slice the chicken into the broth with the pak choi or spinach.

Ladle into warmed bowls and serve immediately. Add a dash of Tabasco if you like it hot.

Chillies vary enormously in strength, from quite mild to blisteringly hot, depending on the type of chilli and its ripeness. Taste a small piece first to check its not too hot for you.

Be extremely careful when handling chillies not to touch or rub your eyes with your fingers, as they will sting. Wash knives immediately after handling chillies for the same reason. As a precaution, use rubber gloves when preparing them if you like.

Pesto

Put a 20g pack roughly chopped basil into a food processor. Add 25g (1oz) finely grated Parmesan, 50g (2oz) pinenuts and 4 tbsp extra virgin olive oil and whiz to a rough paste. Alternatively, grind in a pestle and mortar. Season with salt and ground black pepper.

Preparation Time 5 minutes Cooking Time 15 minutes Serves 4 Per Serving 440 calories, 19g fat (of which 4g saturates), 42g carbohydrate, 1g salt Easy

1 tbsp vegetable oil

2 tbsp tom yum (or Thai red curry) soup paste

900ml (1 pints) hot chicken stock

400ml can unsweetened coconut milk

200g (7oz) thread egg noodles

2 large boneless, skinless chicken breasts, cut into thin strips

350g (12oz) pack stir-fry vegetables

salt and ground black pepper

coriander leaves to garnish

prawn crackers to serve

Heat the oil in a large pan. Add the soup paste and fry for about 10 seconds. Add the hot stock and coconut milk and bring to the boil. Reduce the heat and simmer for about 5 minutes.

Meanwhile, cook the noodles in plenty of boiling water according to the pack instructions.