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    Chicken some facts and recipe ideas

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    chris c
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    Re: Chicken some facts and recipe ideas

    Post by chris c on Sun Jan 29 2017, 22:42

    Ah, similar to one of the things I do, except I use coconut oil garlic and chillies and sometimes multicoloured peppers too.

    I just had a flashback to Blackadder with Baldrick stuffing a chicken, but couldn't find a clip on YouTube.
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    Re: Chicken some facts and recipe ideas

    Post by Jan1 on Wed Feb 08 2017, 23:37

    How about this ...
    Chicken, pancetta and fennel stew


    This simple chicken, pancetta and fennel stew dish, is a fuss-free, flavour-packed family dish – and you can easily amend the ingredients to suit the number of people sitting down to eat this dish. It is 'freezable' as well, an added bonus perhaps!

    Ingredients:
    Serves Four
    2 tbsp olive oil
    600g (1lb 3oz) chicken thigh fillets, halved lengthways
    1 onion, sliced
    1 fennel bulb, trimmed and sliced
    3 garlic cloves, sliced
    65g smoked pancetta cubes
    600ml (1 pint) chicken stock
    100g (3 1/2oz) frozen peas
    1 x 400g tin cannellini beans, drained and rinsed
    3 tbsp yogurt
    1 lemon, zested and juiced
    15g fresh mint, chopped
    15g fresh tarragon, chopped

    Method:

    Heat half the oil in a casserole or large lidded pan over a medium-high heat. Season the chicken and cook for 2-3 minutes on each side, until golden. Remove from the dish and set aside.

    Heat the remaining oil and cook the onion and fennel with a pinch of salt for 5 minutes. Add the garlic and pancetta, then cook for a further 2 minutes. Return the chicken to the casserole or pan, pour over the stock, bring to the boil then simmer for 20 minutes.

    Add the peas and beans and cook for a further 3 minutes. Stir in the yogurt, lemon zest and juice, and herbs, until heated through.

    Recipe idea, with nutritional details, and other links also here
    https://thelowcarbdiabetic.blogspot.co.uk/2017/02/chicken-pancetta-and-fennel-stew.html

    All the best Jan
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    Re: Chicken some facts and recipe ideas

    Post by Jan1 on Wed Jun 28 2017, 17:55

    Mustard and Sage Chicken with Celeriac Mash


    This meal is ready in under half an hour and tastes great!

    Ingredients:
    Serves Three
    1 celeriac, peeled and cut into chunks
    3 chicken breasts, skinless
    1 tbsp. English mustard powder
    2 tsp olive oil
    2 garlic cloves, crushed
    8 sage leaves, chopped
    100g low-fat crème fraîche, plus 2 tbsp. for the mash
    1 chicken stock cube
    2 tbsp. wholegrain mustard
    To Serve:
    275g cooked green veg, such as thin-stemmed broccoli, peas or Savoy cabbage,

    Method:
    1. Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 minutes or until really tender.
    2. Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs. to 1 minute, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 minutes or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.
    3. While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp. crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg.

    Original idea here
    https://www.bbcgoodfood.com/recipes/mustard-sage-chicken-celeriac-mash

    If preferred you could use chicken thighs instead of chicken breasts and 75g of full fat crème fraiche, instead of the low fat variety

    All the best Jan
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    Re: Chicken some facts and recipe ideas

    Post by Jan1 on Tue Aug 22 2017, 13:13


    Chicken Cordon Bleu : A Tasty Dish

    Ingredients
    Serves Four
    4g carbs per serving
    4 chicken breasts
    1 tablespoon Dijon mustard
    ½ teaspoon dried thyme
    4 oz. / 110 g deli smoked ham
    4 oz. / 110 g gruyère cheese
    2 oz. / 50 g butter
    1 tablespoon olive oil
    salt and pepper

    Serving
    7 oz. / 200 g lettuce
    1 carrot
    ½ zucchini (courgette)
    ½ lemon in pieces (small wedges)
    8 tablespoons / 125 ml olive oil
    salt and pepper

    Recipe instructions here
    https://www.dietdoctor.com/recipes/chicken-cordon-bleu

    All the best Jan
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    Re: Chicken some facts and recipe ideas

    Post by Jan1 on Sat Sep 23 2017, 23:47

    Chicken with Mushrooms and Peas



    Ingredients:
    Serves Four
    2 tbsp. olive oil
    500g boneless, skinless chicken thighs
    a little flour, for dusting
    50g cubetti di pancetta
    300g small button mushrooms
    2 large shallots, chopped
    250ml chicken stock
    1 tbsp. white wine vinegar
    50g frozen peas
    small handful parsley, finely chopped


    Method:
    1. Heat 1 tbsp. oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.

    2. Add the final tbsp. oil and cook shallots for 5 minutes. Add the stock and vinegar, bubble for 1-2 minutes. Return the chicken, pancetta and mushrooms and cook for 15 minutes. Add the peas and parsley and cook for 2 mins more, then serve.

    Tastes great served with a mix of cauliflower and broccoli florets, or some buttery mashed swede.

    Chicken can make a tasty meal and is usually very reasonably priced, it's also one of the most popular meats around. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium, I hope you may enjoy this dish soon.

    Original recipe idea is here
    https://www.bbcgoodfood.com/recipes/2469648/chicken-with-mushrooms

    All the best Jan
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    Re: Chicken some facts and recipe ideas

    Post by chris c on Sun Sep 24 2017, 22:42

    You missed out the bacon! I usually have some bacon with my chicken, either chopped up if a stir fry or wrapped around chicken breasts and roasted, and sometimes with peas. I suppose the pancetta comes close. Thanks for reminding me, I forgot to buy more (frozen) peas today, now added to my next shopping list. I might have chicken next week. Bacon is NOT good in a chicken curry though, I substitute cashews.
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    Re: Chicken some facts and recipe ideas

    Post by Jan1 on Tue Oct 17 2017, 16:18

    Chicken Breasts Stuffed with Roasted Red Pepper, Capers and Herbs


    How about this lovely plateful of food, which works out at just 6g carb per serving! It's chicken breasts stuffed with a mix of red pepper, caper, and herbs with a white wine-shallot sauce.

    Ingredients:
    Serves Four
    2 oz. roasted red peppers with brine
    1 tbsp. capers
    1/4 tsp dried rosemary
    1/4 tsp ground thyme
    ½ tsp minced garlic
    2 tsp olive oil
    1 lb boneless skinless chicken breasts
    1 pinch salt
    1 pinch black pepper
    2 tbsp. chopped shallots (You can substitute onion for the shallot)
    1/4 cup white wine
    ¼ cup (no salt) chicken broth
    1 tbsp. chopped parsley

    Method:
    1. Preheat oven to 375°F. 190º C. Gas Mark 5
    2. Peel and mince shallots and set aside.
    3. Dice peppers.
    4. In small bowl, mix peppers, capers, rosemary, thyme, garlic, and 1 teaspoon oil. Set aside.
    5. Slice horizontal pouch in each breast. Portion stuffing among the breasts, and stuff. Season breasts with salt and pepper.
    6. In large, oven-proof skillet (frying type pan), add 1 teaspoon oil and heat over medium-high. Sauté chicken 6 minutes per side.
    7. Transfer skillet/pan to oven. Cook 6 minutes. Remove from oven and return to cook top.
    8. Transfer chicken to plate and cover to keep warm.
    9. Return skillet/pan to medium heat, add shallots and cook 1 minute. Add wine and broth, and bring to boil. Reduce heat to medium-low and simmer 5 minutes.
    10. Return chicken to skillet/pan, cover, and simmer 2 minutes. Serve chicken with sauce and garnish with parsley.
    ... delicious, hope you may enjoy this dish soon.

    Nutrition Information - Per serving:
    6g carbohydrates; 1g fibre; 1g saturated fat; 30g protein;

    From an original recipe here
    http://dlife.com/recipes/roasted-pepper-and-caper-stuffed-chicken-breasts/

    For help with weight and measurement conversion please see here
    http://startcooking.com/measurement-and-conversion-charts

    All the best Jan
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    Re: Chicken some facts and recipe ideas

    Post by Jan1 on Wed Jan 10 2018, 19:51

    Creamy Chicken Casserole : A LCHF Family Favourite


    I was reminded of this tasty low carb dish today


    All the best Jan
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    Re: Chicken some facts and recipe ideas

    Post by Jan1 on Mon May 21 2018, 11:19

    Chicken with sweet wine and garlic : A little bit French and low carb !


    The dish may not look colourful ... but this simple, delicious and very classically French, creamy casserole makes an impressive dinner party dish. Of course you could just spoil yourself ... why wait for a dinner party!!!

    Ingredients:
    Serves Four
    9g carbs per serving
    2 tbsp. seasoned flour
    1 free-range chicken, about 1½ kg/3lb 5oz, jointed into 8 pieces
    4-5 tbsp. olive oil
    2 shallots, finely chopped
    200ml sweet wine, such as Sauternes
    300ml chicken stock (see how to make your own below)
    sprig each of parsley, thyme and bay tied with string
    1 head garlic
    50g butter
    200g chestnut mushrooms
    3 rounded tbsp. crème fraîche
    a little lemon juice if needed

    Method:
    1. Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp. oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You’ll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
    2. Add 1 tbsp. oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
    3. Cover the pan tightly and simmer for 45 minutes until the chicken is tender and the sauce thickened and reduced.
    4. Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 minutes until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
    5. Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
    6. Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 minutes, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

    Recipe Tip:
    Make a simple chicken stock
    Once you have jointed the chicken, cut the backbone in half and put in a pan with the leg and wing tips, 1 roughly chopped carrot, 1 stick of celery and 1 shallot. Add 1 bay leaf and a thyme sprig, a few black peppercorns and some salt. Bring to the boil, then reduce heat, cover and simmer for 30 minutes. Strain and use.

    From an original idea here
    https://www.bbcgoodfood.com/recipes/1120667/chicken-with-sweet-wine-and-garlic

    To add some greenery to this dish why not consider serving with some fine French beans ...

    Bon Appetit!

    All the best Jan
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    Re: Chicken some facts and recipe ideas

    Post by chris c on Mon May 21 2018, 22:19

    I have been rather boring with my most recent chicken breast, curry with bacon, mushrooms, multicoloured peppers and chillies and garlic stir fried in EVOO with turmeric, cumin, coriander, cayenne and cardamom. Not a very balanced meal though, look at all those Cs. It was a huge chicken, I got three meals out of it.

    I'm also halfway through an equally huge pheasant. Only about three left in my friends' freezer, I'm making them last before I have to resort to buying pheasant breasts from the farm shop.
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    Re: Chicken some facts and recipe ideas

    Post by Jan1 on Wed May 23 2018, 17:37

    Chicken is never boring ... it regularly appears on my/our weekly menu plans.

    Even something like Lemon Parsley Chicken tastes great
    https://thelowcarbdiabetic.blogspot.co.uk/2015/08/lemon-parsley-chicken.html

    With the coming Bank Holiday weather looking good, I feel sure that there may well be chicken on some folks BBQ's Smile

    All the best Jan
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    Re: Chicken some facts and recipe ideas

    Post by chris c on Wed May 23 2018, 21:41

    I remember the days when chicken was special and we mainly only had it at Christmas.
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    Re: Chicken some facts and recipe ideas

    Post by Jan1 on Thu May 24 2018, 17:59

    Chris said:
    "I remember the days when chicken was special and we mainly only had it at Christmas."

    Oh goodness, that stirred my memory ...

    Many, many, many Christmases' ago, I seem to recall my Mother used to say 'we'll have a capon for Christmas'. I'd not thought of that term for ages.

    To be honest I wasn't sure what a capon was/is so I looked it up

    "A capon is a male chicken that is gelded, or castrated, at a young age, and then fed a rich diet of milk or porridge until it reaches 6 to 12 pounds, between the age of 5 and 6 months. The flesh is very white and, unlike that of other chickens, marbled with fat. Larger than a chicken, a bit smaller than a turkey, but more flavorful than either, capons are full breasted with tender, juicy, flavorful meat that is well suited to roasting."
    https://center-of-the-plate.com/2012/11/13/all-about-capon/

    I know the family used to sit down and thoroughly enjoy the meal Smile

    All the best Jan
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    Re: Chicken some facts and recipe ideas

    Post by Jan1 on Sat May 26 2018, 18:08


    Cajun chicken lettuce tacos and carrot fries
    For a lighter taco, use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot. The high water content in the gem lettuce helps to flush out toxins from the body.

    100g beetroot
    1 avocado
    1 baby gem lettuce
    1 lemon
    1 tbsp. oil
    2 tsp Cajun spice
    2 tsp tahini
    2 x 170g free range chicken breast
    400g carrot

    Preheat the oven to 200C/gas mark 6. Peel and cut the carrots into fries.

    Place the carrots in a bowl, sprinkle over half of the Cajun spice and drizzle with ½ tbsp. oil, mix well. Place on a baking tray in the oven for 20-25 minutes, turning halfway through cooking.

    Slice the chicken into strips and place in a bowl with the remaining Cajun spice and ½ tbsp. oil and season with sea salt. Toss the chicken making sure it is well coated. Heat a frying pan on a medium heat and add the chicken, cook for 10 minutes turning often, until cooked through.

    While the chicken is cooking, peel and grate the raw beetroot. Mix the tahini in with the beetroot and half of the lemon juice.

    Peel and de-stone the avocado and scoop into a bowl. Roughly mash with a fork and mix with the remaining lemon juice and season with sea salt and black pepper.

    To prepare the lettuce taco, cut the base off the lettuce and carefully separate the leaves so they stay in one piece. Use 2-3 leaves per taco.

    To assemble the tacos, place equal quantities of the grated beetroot in the lettuce leaves and top with the avocado and chicken strips. Serve alongside the carrot fries."

    Recipe seen here https://www.msn.com/en-gb/foodanddrink/foodrecipes/how-to-make-cajun-chicken-lettuce-tacos-and-carrot-fries/ar-AAxLack?ocid=spartandhp
    But original recipe from MindfulChef

    Did you know that the base of a good Cajun seasoning is equal amounts of cumin, coriander and paprika! However many cooks/chefs also like to 'tweak it' a little and may add oregano, salt and cracked pepper ... the joy of any recipe can be making sure the taste suits your taste buds!

    All the best Jan
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    Re: Chicken some facts and recipe ideas

    Post by chris c on Sat May 26 2018, 21:17

    OMG thank you! I can also remember capons.

    Didn't know the background though. Castrated and stuffed with grain to make them fat, we know some people like that too.

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