Mashed Up Chicken Pie

As submitted by Hooker1UK

Mashed Up Chicken Pie
(bit like shepards pie but i like it)

What you need: -

4 chicken breasts
Posh chicken gravy,
Potatoes
Butter
Milk
Salt and pepper

Large casserole dish

Chop the potatoes, and boil them until ready to mash. Whilst they're cooking chop the chicken into chunks and fry it off until cooked through and nicely browned. 

Once potatoes are ready, mash them carefully to ensure there are no lumps (this is important) adding, milk, butter and tiny amonuts of salt/pepper

Make posh gravy up, make sure it's not too watery it needs to be a bit stodgy

Place cooked chicken and stodgy gravy into casserole dish.

Place mash on top of gravy and chicken

Slap in the oven for about 20 mins until mash has crisped up on top

(Don't forget to make some veg up to go with it or it looks pure boring)

Mistress Spam's Soy Chicken and Veg Fried Rice.

Mistress Spam's Soy Chicken and Veg Fried Rice.

Ingredients:

- Diced Chicken breast
- Kikkoman or Sharwoods Soy Sauce (it's very important you use either of these brands as the rest are too sugary)
- Chilli Powder
- Petit Pois
- Julienne Carrots
- Chopped Bacon
- Long Grain Rice
- Black Pepper
- 2 Eggs
And anything else you think might taste nice fried in with the rice.

Method:

Cook the rice first, drain and leave to sit in a bowl covered.

Fry the chicken in a tiny bit of oil until nearly cooked and then add a generous splash of Soy Sauce so that all the chicken is browned in it, and sprinkle with Chilli Powder. Once fully cooked place to one side and wash the pan/wok as the bacon needs to be cooked in a very clean pan.

Steam the Peas and Carrots for 2-3 mins until al dente, line the pan by wiping it with kitchen roll that has salt and oil on it. fry the bacon then whisk 2 eggs and add to the bacon whisking as cooking. Next, add the veg to pan and stir fry for 1 minute, then finally add the rice and fry with Soy Sauce until the rice has a brown coating, grind black pepper over the top, add the chicken and serve.

Blackdogmanguitar's Chicken and Flageolet Beans

Blackdogmanguitar's Chicken and Flageolet Beans

Feeds 4

Ingredients:

4 chicken legs (whole legs, not just the drumstick or thigh)
2 medium onions, peeled and quartered
4 rashers of smoked bacon sliced into small pieces
3 whole cloves of garlic, peeled
1 ½ pints of chicken stock
Teaspoon of Thyme
Salt and pepper
Large glass of dry white wine
Teaspoon of flour
Olive oil and butter
2 tins of flageolet beans - drained
Salt and pepper

Method:

Pre-heat oven to 180c

Heat some butter and olive oil in a large frying pan on a low/medium heat and fry the onions and whole garlic cloves for about 5-7 minutes until they are golden and just starting to go brown at the edges.

Add the bacon and fry for 1-2 minutes until the fat on the bacon starts to cook

Turn the heat down to low and stir in the flour and cook for about 1 minute. This will look awful at this stage!

Add the wine and bring to the boil (this boils off the alcohol)

Add the Stock and stir in.

Now put your chicken legs in a large oven proof dish (we use a deep sided roasting tray) and pour the mixture over. Sprinkle over the thyme and season with freshly ground pepper and salt.
Cover the dish with foil and place in the middle of the oven for around 40 minutes.

Add the flageolet beans and cook for a further 30-40 minutes. You can turn the oven down and let it cook for ages at this point – though you may need to add more water.

10 minutes before you want to eat, remove the foil so that the chicken can brown.

Serve with plain boiled rice and a bit of green salad if you’re feeling healthy.

Chicken Stroganoff - sent in by SpoonMeiser

SpoonMeiser's Chicken Stroganoff


Stroganoff looks classy and sophisticated, and sounds pretty impressive because it has a forrin name. Very good for a romantic meal, or to impress a lady with your cooking skills.

Ingredients

I'm more of a 'feels about right' type of cook, so my proportions here might be a bit off. Do what ever feels right.

2 x chicken breasts (about one per person)
lots x mushrooms (different types too, if possible)
some x garlic cloves (amount depending on whether you're trying to get laid or not)
about 4 spring onions
some combination of soured cream and/or natural greek yoghurt
salt and pepper (coarse ground, if possible)
cooking oil of some description (I think olive works best)
rice, preferably wild rice (you know, the one with the black bits in)

Preparation:

Finely chop the garlic.
Thinly slice the chicken breasts.
Chop the spring onions with diagonal slices
Slice all the mushrooms

Method:

Fry the chicken in a wok with a bit of the garlic.

Once cooked, take out and keep warm.

Fry the mushrooms with the rest of the garlic. Try to use as little oil as possible here.

Add the chopped spring onion, fry briefly, and add the chicken back.

Reduce temperature, add soured cream and/or natural greek yogurt.

Stir everything together over a low heat. Don't let it boil - you don't want the cream/yogurt to seperate (getting this right is basically the only piece of skill you need).

Season with salt and pepper.


Serve with wild rice and stroganoff side by side on a plate (volcano formation isn't appropriate here), and a glass of white wine.
It looks more sophisticated if you serve small portions, but being a fat bloater, I never quite manage to do that.

Captn Hood-Butter's Sweary Chicken & Leek Pie.

Captn Hood-Butter's Sweary Chicken & Leek Pie.


Either make or buy some puff and some short crust pastry.

Take a bastard pie dish and line with the short crust pastry and bake blind(with nothing in, so you just get a baked pie base). It may be a good idea to put some cleaned pebbles (editors note: dried beans work also) in the base to keep it from bubbling.

Fry off some 1” cubes of chicken breast and a medium onion chopped very fine.
Mmmmmmmmmm breast.

Cut leeks into 1” bits and boil until almost cooked.

Into a large bowl add 1pt of double shitting cream, a 3” squirt or a dessert spoonful of tomato puree, a teaspoon full of brown sugar, a little salt and pepper and a teaspoon of dried sage. Add the chicken and leek and stir. Sprinkle a pinch or two of chilli flakes just to give it a sparkle. Wash your hands after using chill before you embark on your next wank.

Add the contents to the pastry base and don’t forget to remove the fucking pebbles if you used them. Roll out the puff pastry (pfft I said ‘puff’) and top the pie.

Pop it in an oven at 180° until it is a nice golden brown.

Badger Of Doom's Sticky Chicken & Noodles

Badger Of Doom's Sticky Chicken & Noodles

Serves: 2

Ingredients:

Two large chicken breasts on the on the bone.

Marinade:
Juice of half a lemon + some rind
2 tablespoons soy sauce
Good amount of olive oil
black pepper
1 tablespoon honey
1 tsp chilli powder
Decent amount of roughly chopped corriander

Method:

Marinade the meat for about 20-30 minutes.

Place in an oven at about 200 degrees in a deep baking tray with the marinade poured over the top and the chicken skin side down. Add some water to the tray to prevent the marinade from evaporating and sticking the tray.

Cook for about 10 minutes, then turn the chicken over to skin side up, spoon over the marinade and add some salt to the chicken skin.

Cook for a further 20+ minutes spooning the marinade over twice more. The skin should be crispy. Add more water to the tray if the marinade starts becoming too thick.

While cooking the chicken cook enough noodles for two people and drain them, leave them in the pan. Ideally they should be done just as the chicken is ready. The best way to do this is make sure the chicken is ready, turn off the oven and start the noodles as they don't take long to cook. When the noodles and chicken are done take the chicken off the tray and pour the contents of the tray into the drained noodles. Stir well then squeeze in some more lemon juice and mix again.

Serve the chicken on top of a bed of the noodles.

Tada!