It all began with salmon and a written recipe, that got passed around. The dish got raving reviews, and I was asked to publish a blog about what I cook everyday.

After many requests, here is the blog. This is no fancy French cooking, just everyday tasty dishes, easy to cook, that should keep you away from pasta, unless you actually want to eat some :) Feedback on recipes is most welcome.

Don't hesitate to ask for recipes with specific ingredients, I'll check if I have something in mind :)

On a final note, some of the recipes posted here will be suitable for vegetarians, but not for vegans. I enjoy things like milk, eggs and cream too much to remove them from my recipes :-D

Sunday, May 1, 2011

Diced Chicken à la Audrey

An alternative to chicken coated in breadcrumbs

You need
  • Diced chicken (or chicken you dice yourself)
  • Herbes de Provence (Sainsbury's Mixed Herbs will work perfectly as well)
  • Garlic
  • One egg yolk
  • A few tablespoons of flour
  • Salt and pepper
  • Cooking oil

Preparation and cooking

You need 1 chicken breast per person, or 150 to 200 grams of diced chicken per person, depending on how hungry they are. If you go beyond this quantity, you may need a second egg yolk. You can adjust as you’re preparing anyway :)

  • Break an egg, and put the yolk in a plate (do whatever you want with the white... shampoo your hair with it for example, egg white is supposed to be good).
  • Place the chicken pieces in the plate and mix to make sure the pieces are well coated in egg yolk.
  • Sprinkle flour on the chicken pieces to make a nice white coat. Tip: once you’ve coated the chicken in egg yolk, put the pieces in a strainer, and then sprinkle with the flour. This way, you avoid having big chunks of yolk-flour mix in your plate.
  • Pour some oil in a frying pan (medium heat, I usually put in on 3 out of 6 to start with).
  • Put the chicken pieces in the frying pan, sprinkle them with herbs and garlic. Quantities at your discretion, depending how you like to season your chicken. I usually generously pour the herbs but I’m more moderate with garlic as it has a strong taste.
  • Make sure you turn the chicken pieces in the pan so that all sides get nicely cooked. Add a bit of oil if you don’t have enough to finish the cooking (flour absorbs the oil).
  • Towards the end when the chicken is well cooked inside, raise the heat of the hob for two minutes to golden the coating (if it’s not golden yet – it all depends on the hob).

Serve hot out of the pan :) Since the meat is fried with oil, it’s better served with light things like salad or green vegetables, but fries go well with that dish as well!!

1 comment:

  1. I've tried it with chicken and turkey and it works lovely with both. :)