How to Make Chicken Pot Pie from Leftover Roast Chicken

EASY AS PIE: HOW TO MAKE CHICKEN POT PIE FROM LEFTOVER ROAST CHICKEN Sunday roast dinner was a free-range chicken from Norfolk. Paid a king’s ransom for it, too. Chicken isn’t a cheap alternative to roast beef anymore. So when I roast a chicken for Sunday dinner, I am already thinking of ample leftovers to…

How To Make Chicken Véronique

Easy Chicken Véronique (Creamy Chicken with Grapes) Serves 1 (Easily doubled, tripled, etc.) Ingredients1 boned, skinless chicken breast1 tablespoon (10 g) butter or low-fat margarine1/2 small onion, finely chopped1/2 teaspoon dried tarragon110ml (4 fl oz) (1/2C) dry white wine or chicken brothHandful white seedless grapes, sliced1 tablespoon single cream (not optional; it’s not Véronique without…

How to Pan-Fry Chicken Breasts

I might be teaching soap to foam but I’ve just discovered how to pan-fry the moistest, most tender skinless chicken breast to ever touch your fork. Mr Misk isn’t a fan of pan-fried chicken breasts, saying that they’re too dry and tasteless, so for years I’ve been casseroling them or serving them with sauce to…

Chorizo Chicken Breasts

Chorizo Chicken Breasts: This is a tweaked recipe from BBC Good Food website. The cooking time has been extended to 30 minutes*, and I found it not necessary to turn over the chicken breast. The end result is succulent chicken with a crispy, spicy chorizo covering.