chook

A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal

Wild mushroom, chicken & bacon risotto

dried porcini mushrooms

chicken stock

pack dessert chestnut mushrooms, sliced

rashers smoked streaky bacon, chopped

butter

onion, finely chopped

risotto rice (we used arborio)

small glass white wine

parmesan, finely grated

leftover roast chicken, skinned and chopped

parsley leaves, chopped

Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.

Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.

This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates

Chicken parmigiana

large, skinless chicken breasts,halved through the middle

eggs,beaten

breadcrumb

parmesan,grated

olive oil

garlic cloves,crushed

690 milliliters jar passata

tsp caster sugar

oregano

Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.

Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.

Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.

Heat grill to High and cook the chicken for 5 mins each side, then remove.

Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.

Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

Serve with vegetables or salad and some pasta or potatoes, if you like.

Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too

Foolproof slow roast chicken

butter,for greasing

chicken

1kg roasting potatoes,halved

garlic heads,halved through the middle

milliliters white wine

bay leaves

Heat oven to 160C/fan 140C/gas 3. Brush a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> all over with butter and smear some over the skin of the chicken.

Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.

Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

Tobie Puttock's sophisticated roast chicken is super simple to make and is bursting with robust flavours.

Tobie's Christmas chicken

tbsp sea salt flakes

sage (see note), leaves picked, chopped

(1 cup) torn ciabatta bread

prosciutto

(1/4 cup) pistachio kernels, coarsely chopped

(1/3 cup) Angas Park Soft & Juicy Figs, coarsely chopped

brandy

tbsp extra virgin olive oil

celery stick,

brown onion, coarsely chopped

carrot, peeled, chopped

500 milliliters (2 cups) white wine

Roast potatoes, to serve

greens,

Brown sauce

Tbsp American mustard, (yellow mustard) (Main)

Tbsp Tomato ketchup (Main)

Tbsp Honey

Tbsp Hot sauce

Worcestershire sauce (Main)

Tbsp Cider vinegar

Whisk together mustard, ketchup, honey, hot sauce, worcestershire sauce and cider vinegar until smooth.

This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy.

Mustard-stuffed chicken

mozzarella

strong cheddar grated

tbsp wholegrain mustard

chicken breast

bacon

Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

Top 6 chook recipes from across the web

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Top Tags

Wild mushroom, chicken & bacon riso...

Chicken parmigiana

Foolproof slow roast chicken

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Brown sauce

Mustard-stuffed chicken

Top 6 chook recipes from across the web

The most viewed chook recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wild mushroom, chicken & bacon riso...

Chicken parmigiana

Foolproof slow roast chicken

Tobie's Christmas chicken

Brown sauce

Mustard-stuffed chicken

The most viewed chook recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine