Best 4 Rick Steins Chicken Dishes Recipes
Renowned chef Rick Stein has delighted food enthusiasts with his culinary expertise, particularly when it comes to creating delectable chicken dishes. If you're seeking inspiration to prepare a flavorful and memorable chicken meal, look no further than this comprehensive guide to the best of Rick Stein's chicken recipes. From succulent roasts to flavorful curries and comforting stews, this article will guide you through a diverse collection of recipes that showcase Stein's mastery of flavors and techniques. Whether you're a seasoned home cook or just starting your culinary journey, you'll find a recipe here that perfectly suits your taste and skill level. So, prepare to tantalize your taste buds and embark on a culinary adventure with Rick Stein's exceptional chicken dishes.
Check out the recipes below so you can choose the best recipe for yourself!
STUFFED CHICKEN LEGS WITH MUSHROOMS AND CHEESE
One of the highlights of my trip was going to Malbuisson in the Haut-Jura region and trying lots of the local Comté cheese in the local restaurants. The town is well worth a visit. I am not familiar with Alpine places in the summer but, as a restaurateur, I'm quite envious of the fact that it was packed out in June and would presumably be crowded with skiers in winter. Equipment: You will need cocktail sticks.
Provided by Rick Stein
Categories Main course
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat 20g/¾oz of the butter and 1 tablespoon of oil in a frying pan over a medium heat. Add the mushrooms and garlic and fry for about 10 minutes until the liquid has evaporated. Season with salt and pepper and set aside to cool.
- Mix the cream cheese, Comté, parsley and thyme in a bowl. Stir in the cooled mushrooms and season generously with salt and pepper.
- Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and, with scissors or a knife, cut out the thigh bone, leaving the drumstick bone in place.
- Fill the cavity left by the bone with a sixth of the mushroom stuffing. Secure the chicken flesh around the stuffing using a few cocktail sticks, . Brush the skin with the remaining olive oil and season with salt and pepper. Repeat with the rest of the chicken legs.
- Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining butter in a frying pan and brown the chicken legs. Transfer to a roasting tin and roast for 25-30 minutes, or until the chicken is cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg is pierced with a skewer.
- Remove the chicken from the pan and add the chicken stock into the pan to deglaze. Scrape the pan to get all the flavour into the gravy.
- Remove the cocktail sticks and serve with the gravy, mashed potatoes and cooked green beans.
RICK STEIN'S CHICKEN FRICASSéE WITH MORELS
Rick Stein's one-pot chicken and mushroom fricassée recipe is brimming with indulgent French flavours, and a luxurious white wine and cream sauce.
Provided by Rick Stein
Categories Dinner
Number Of Ingredients 1
Steps:
- Soak the morels in the tepid water for about 15 minutes, then drain them in a fine sieve over a bowl. Strain the liquid and reserve 75ml for the sauce. Rinse the morels under cold running water to remove any debris and dry them on kitchen paper. Cut them in half lengthways. Melt half of the butter in a large sauté pan or frying pan. Fry the chicken, skin-side down, for 2-3 minutes until light golden brown, then turn them over and repeat on the other side. Take the chicken out of the pan and set aside. Add the remaining butter to the pan. Fry the shallot over a medium heat until softened, then add the morels and chestnut mushrooms and fry for a few minutes. Add the Noilly Prat or sherry, the morel soaking liquid and chicken stock, bring to the boil, then turn the heat down and simmer for 2-3 minutes. Add the crème fraiche and stir, then put the chicken back in the pan, along with any juices that have seeped out. Cover the pan and cook the chicken over a medium heat for about 8 minutes or until it is cooked through. Season with salt and plenty of black pepper and serve immediately with pilaf rice (page 303 of Rick Stein's Secret France) or potatoes.
CHICKEN PARMENTIER
Try using up leftover roast chicken in Rick Stein's wildly popular, French-inspired, potato-topped pie. It's ridiculously easy! For this recipe you will need a 20x30cm/8x12in ovenproof dish.
Provided by Rick Stein
Categories Main course
Yield Serves 6
Number Of Ingredients 18
Steps:
- For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.
- For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10-15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30-35 minutes, until piping hot and the potato is golden-brown.
KOZANI CHICKEN WITH PRUNES, SAFFRON AND PAPRIKA
A warmly spiced chicken dish from Kozani, a part of Greece famous for its saffron. This simple stew of chicken thighs is brought to life with saffron, paprika and prunes.
Provided by Rick Stein
Categories Main course
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10-15 minutes. Drain, reserving the cooking liquid.
- Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes.
- Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through.
- If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.
- Serve with pilaf rice.
Tips:
- For the **Chicken Marbella**, use a whole chicken cut into 8 pieces. Chicken thighs are a good substitute if you prefer dark meat. - Marinate the chicken for at least 24 hours, or up to 3 days, for the best flavor. - Don't overcrowd the pan when browning the chicken. Cook the chicken in batches if necessary. - Use a large pot for the **Chicken Provencal**. This dish has a lot of vegetables, so you need plenty of room for everything. - If you don't have a Dutch oven, use a large pot with a tight-fitting lid. - For the **Portuguese Chicken**, use a whole chicken cut into 8 pieces. You can also use chicken thighs or breasts, but adjust the cooking time accordingly. - Sear the chicken until it's golden brown on all sides. This will help to seal in the juices and flavor. - Use a large pot for the **Spanish Chicken**. This dish has a lot of liquid, so you need plenty of room for everything. - If you don't have a paella pan, use a large skillet or Dutch oven. ###Conclusion:
These four chicken dishes from Rick Stein are all delicious and easy to make. They're perfect for a weeknight meal or a special occasion. - The **Chicken Marbella** is a classic dish that's always a crowd-pleaser. The combination of sweet and savory flavors is irresistible. - The **Chicken Provencal** is a hearty and flavorful dish that's perfect for a cold night. The vegetables add a nice touch of color and nutrition. - The **Portuguese Chicken** is a spicy and flavorful dish that's sure to wake up your taste buds. The peri peri sauce is the perfect finishing touch. - The **Spanish Chicken** is a colorful and flavorful dish that's perfect for a party. The combination of chicken, seafood, and vegetables is sure to impress your guests.
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