Warmer weather calls for lighter suppers and this simple Chicken Ramen recipe from the team at East Yorkshire based Soanes Poultry hits the spot! Using their award-winning chicken reared on the Yorkshire Wolds, this quick and easy recipe is a perfect for a tasty mid-week supper For more information on where to buy Soanes Poultry visit their website soanespoultry.co.uk
A comforting winter warmer!
# Sprinkle the chicken legs with sea salt, cover and leave overnight. # Wipe and trim. # Heat the oil. # Add the chicken skin side down, colour for 6 minutes and add butter. # Turn over and seal. # Peel onions, trim root carefully and cut each into 4 quarters. # Surround the chicken with the onions. # Add the white wine and reduce by half. # Add the vermouth and the stock, be careful not to cover the chicken. # Bring to a simmer and sprinkle the chicken with the crushed peppercorns. # Put into oven at 180°c until cooked, about 30-40 minutes. # Meanwhile heat the honey and vinegar slightly. # Take the chicken legs and onions out and put to one side to keep warm. # Mix the sauce and the honey and vinegar together and reduce by half. # Put the figs, cut in half, in a clean large pan, cut side down. # Strain the sauce over the figs. # Baste frequently until just barely cooked. # Serve chicken leg with four half figs and 2 quarters of onion. # Add parsley to sauce, check seasoning and serve sauce over and around.
The day before, place the belly pork in a large oven-proof tray with a sprig of thyme, half a bulb of garlic (peeled), one onion and roughly chopped carrots and celery. Add chicken stock, bring to the boil on stove top, cover with foil and place in a medium oven for 4 hours. Once cooked, place on a flat tray topped with another flat tray and place a heavy weight on top before leaving in a fridge overnight. # When chilled, remove skin. Cut into 4 portions and return to the fridge. # Slice the onions, crush garlic and chop the thyme. Cook together slowly in a heavy-based pan until golden brown and the liquid has evaporated. Blend until smooth and pass through a fine sieve. # Blanch the fennel in boiling water for 2 minutes then refresh in ice-cold water. Cut into small pieces and dress in rapeseed oil, lemon juice, salt and pepper. # Pick the garnishing herbs from their stalks and leave them in iced water. # Heat a non-stick frying pan with olive oil until smoking hot and place the belly pork in skin side down. Put in the oven for 8-10 minutes. # Gently warm the onion puree in one saucepan and the fennel and dressing in another. # Sear scallops in hot frying pan with foaming butter for 11/2 minutes on each side. # Spoon the onion puree onto the plate, place the belly pork skin side up and garnish with warm fennel, scallops, chopped tomato and herbs serve immediately.
# Peel and chop the potato and boil in slightly salted water until soft, then mash with butter, salt and pepper. # Cut the chicken 3/4 of the way in at the side, fold open and make a little slit in the bigger half, fill with the pine nuts and cheese and fold the flesh back over to seal in the mixture. # Pan fry the chicken then cook in the oven at 175 deg C for about 8minuites. # To make the Jus, melt the red currant jelly in a pan with just a splash of red wine and reduce until half the original amount. # Cut the red onion into quarters and roast with oil salt and pepper until soft, serve on the side. # Serve the chicken cut at an angle with the centre on display and spoon on the red currant jus.
Heat the oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin. Mash together the garlic and butter. Gently separate the skin from the chicken breast by easing your fingers between the two and then push as much butter mixture under the skin as possible. Rub whatever is left into the outside of the chicken and between the thighs and the breast then cook the chicken for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving. Serve with seasonal veg and if you want a further garlic hit stir some of the wild garlic butter into mashed potato.
We like to serve this with new potatoes tossed in our Mint and Balsamic Dressing.
Preheat your oven to 160 degrees Season the chicken with salt and pepper and brown in a preheated casserole in a little olive oil. This will take around 5 minutes on each side to develop some colour. Remove to a plate and add the roughly diced onion, carrot and celery to the same pan. Cook for ten minutes stirring as the vegetables soften. Add the garlic, chilli, smoked paprika, bay leaf and thyme and continue to cook briefly before adding the sausages. Cook over a medium heat allowing the sausages to flavour the vegetables. Add in the tomato purée and cook for a further 2 minutes, splash in the wine, allow to bubble briefly before adding the tomatoes, and a splash of water. Next return the chicken to the pan, stir to combine and place on a tight fitting lid. Transfer to the preheated oven for 30 minutes, remove, add the butter beans and stir in, before replacing the casserole, this time without the lid, for a further twenty minutes. At this stage reduce the sauce on the stove top if necessary, seasoning with salt and pepper to taste. Stir in a handful of chopped flat leaf parsley and serve.