CHICKEN STRIP STIR FRY RECIPES

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CHICKEN & MUSHROOM PUFF PIE RECIPE - BBC GOOD FOOD



Chicken & mushroom puff pie recipe - BBC Good Food image

This is just what you need on a cold night. Serve with creamy mashed potatoes

Provided by Jane Hornby

Categories     Dinner, Main course

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 11

1 tbsp vegetable oil
8 skinless boneless chicken thighs
8 rashers smoked streaky bacon, cut into large pieces
1 onion, halved and sliced
250g baby button mushrooms
handful of thyme sprigs
2 tbsp plain flour
400ml chicken stock
200ml milk
500g pack fresh puff pastry, or frozen and defrosted
1 egg, beaten

Steps:

  • Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
  • Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
  • With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
  • Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
  • Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
  • Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Nutrition Facts : Calories 855 calories, FatContent 47 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 55 grams protein, SodiumContent 2.7 milligram of sodium

CREAMY CHICKEN SOUP RECIPE - BBC GOOD FOOD



Creamy chicken soup recipe - BBC Good Food image

There's something restorative and satisfying about a homemade chicken soup

Provided by Sara Buenfeld

Categories     Lunch, Soup

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 10

1kg pack free-range chicken thigh, skin removed
300ml dry white wine
2 large onions, cut into large wedges
4 celery sticks, quartered
3 leeks, quartered
2 sprigs thyme, plus extra leaves for sprinkling
2 bay leaves
½ tsp ground white pepper (optional)
40g plain flour
300ml pot double cream

Steps:

  • Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
  • Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
  • Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

Nutrition Facts : Calories 347 calories, FatContent 23 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.9 milligram of sodium

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