Nigella lawson recipes chicken

Brimming with mellow fruitfulness, the muskiness of the Marsala and the scented woodsiness of the thyme, this is the perfect autumnal supper; that said, it doesn’t stop me eating this all year round. If you’re one of those people who keep home-made stock in ice cubes in the freezer — and reader, I was that person once — that’s great, but I am happy to make this with chicken stock made up from concentrate. A chicken supreme is simply a skin-on chicken breast with the peg bone attached; it…

this was a idea i had when it was so hot one saturday and i just wanted to lounge in the garden and not do battle with the checkouts that saturday afternoon.i had a chicken in the fridge and set about

I thought I had exhausted the culinary possibilities of a pack of frozen peas, but my friend, and excellent cook, Alex Andreou, led me by the hand — it does take a leap of faith — to his method of using them, still frozen, as the first layer of a traybake. It’s a life-changer. The peas become soft and sweet in the heat — duller in colour, but so much more vibrant in flavour — and the steam they produce as they bake makes the chicken beautifully tender, its skin crackly and crisp on top…

This is an old favourite — chicken cooked "the hunter's way" — which grants a certain amount of culinary licence, although Italians might not agree. My version is traditional enough, only speeded up and simplified. The unexpected deviation lies in the addition of a can of cannellini beans, which, in effect, turns it into a quick, one-pot, all-inclusive supper. Having said that, I also adore it — as do my children — with plain steamed rice. Whatever, when I cook this, I know I can count on…

I am very much in favour of a bit of DIY at the table, and in my experience it’s always particularly popular with any children you might be feeding, too. Fajitas (properly pronounced “faheetas”, though we favour the Kath’n’Kim pronunciation “fadge-eye-ters” in my house) are a Tex-Mex joy, and although I am perfectly happy to acknowledge that this may not be an authentic rendition, I have tried to preserve the flavours and brio it’s had when I’ve eaten it on my travels. I’ve included a list…

A useful, no-hassle, chuck-everything-in-together dish, you don’t even need to brown the chicken (though make sure you sprinkle the skin with sea salt flakes, to help it crisp up). Find a dish that has about the right dimensions, to ensure that it works well. Don’t be afraid of assertive seasoning – rice dishes such as this need it – and don’t skip the step where you wash the rice, or it will end up sticky. A bowl of Greek yogurt is good on the side.

Nigella Lawson’s Best Roast Chicken Stuffing is made from a blend of day-old breads, butter, onion, celery, garlic, dried herbs, chicken broth, and optional cranberries or nuts. It serves 8 and takes about 68 minutes to prepare and bake.

Yet another of Nigella Lawson's clever re-inventions of the classic roast chicken, this Chicken in a Pot with Lemon and Orzo is an all-in-one crowd-pleaser.

I know the world is full of good parents who never give their children food with salt or sugar, and this recipe (among others) proves conclusively that I am not one of them. Oh, and on top of these dietary failings, the following also contains alcohol. There's really not much to be said by me if these infractions offend. Is it to the point that this meal seems to be both universally delicious and the work of lazy moments? If the answer is yes, cook on. However, should you be making this for…

You can easily ask a butcher to spatchcock the chicken for you, but it isn’t difficult to do at home and can be curiously pleasurable. Just sit the chicken, breast-side down, on a board and press down a little until you hear a gratifying crunch. With a good pair of kitchen scissors or poultry shears, cut along each side of the backbone. Remove the backbone, then flip the chicken over and press down on the breast, to flatten it a little. The marinade infuses the chicken overnight with a deep…