Chicken recipes

View our tasty collection of chicken recipes, including Chris Horridge's roast chicken recipe, Alfred Prasad's chicken curry and a recipe for curried chicken from Galton Blackiston, plus text from Matthew Fort on the different varieties of chicken.

Fort on Chicken

We used to be in thrall to the French when it comes to high-end chicken. Poulet de Bresse and Poulet de Landes, those were the birds, which traditionally have set the tone for the serious chef. These are blacked legged beasties, long-legged with narrow breasts, closer to the jungle chicken from which all chooks are descended.

But in the last few years we have seen the rise of serious homegrown chicken producers. There are the Goosnargh chickens of Reg Johnson in Lancashire, Laverstoke Park in Hampshire, Madgett’s just outside Chepstow and the more universally available Label Rouge. These pioneers have taken the more traditional, muscular-thighed, bountiful-breasted British bird, and bred fully flavoured fowls through careful husbandry, meticulous feeding, natural growth, maturity at slaughter, careful hanging and dry plucking.

There are of course, an infinite variety of chickens, most of which are now raised for showing, but once we prized for the flavour such as Sussex or Rhode Island Red or for their egg laying capacity, such as Orpington and Leghorn, but it takes a dedicated gastro-sleuth to track birds of precise provenance down.

Article written by Matthew Fort

What Chicken Goes With

Chicken is one of the more versatile meats and perhaps this explains its unrelenting popularity. Traditionally, the bird is roasted and served with a variety of vegetables and roast potatoes. Chris Horridge's roast chicken recipe, however, is slightly more forward-thinking, serving succulent roast chicken with a potato purée and pine nuts, while Geoffrey Smeddle's recipe calls for roast chicken to be served with a cider sauce.

The mild flavour of chicken is often well supported by stronger, piquant flavours, which may explain while chicken tikka is now a staple dish. Simon Hulstone plays on this combination to create a glorious curried chicken Kiev.

Chicken is wonderful in salads, as demonstrated by Tom Aikens' classic Coronation chicken salad, with pasta or rice. Still not sure what to do with chicken? Use your imagination, with this bird you can't go far wrong.

Chicken recipes

Chargrilled chilli chicken breast with Jersey Royal and romesco cakes Graham Campbell

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 15 minutes plus overnight marinating time
Serves:	4

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Chicken and chickpea soup with olive oil Shaun Hill

Course:	Main
Complexity:	Easy
Cooking Time:	2 hours 30 minutes plus overnight soaking of dried chickpeas
Serves:	6

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Chicken fajita kebabs Colin McGurran

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes plus 120 minutes marinating and resting
Serves:	4

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Chilli chicken pasta with red pesto sauce Paul Ainsworth

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Cheesy chicken casserole Shaun Hill

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 15 minutes
Serves:	4

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Chicken and apple hedgehog rolls William Drabble

Course:	Starter
Complexity:	Medium
Cooking Time:	45 minutes plus proving time
Serves:	4

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Chicken and mushroom pie with cheddar shortcrust pasty Nathan Outlaw

Course:	Main
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	4

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Chicken lollipops Bruno Loubet

Course:	Starter
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	4

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Cock a leekie 'my way' Graham Campbell

Course:	Main
Complexity:	Easy
Cooking Time:	2 hours 30 minutes
Serves:	4

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Lightly curried chicken with mango mayonnaise Galton Blackiston

Course:	Starter
Complexity:	Medium
Cooking Time:	40 minutes plus overnight chilling
Serves:	6

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Chicken soup with pasta shapes Adam Bennett

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	4

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Roast chicken breast with sage and onion pudding Sean Hope

Course:	Main
Complexity:	Easy
Cooking Time:	2 hours
Serves:	4

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Chicken, leek and mushroom plate pie Shaun Rankin

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 15 minutes
Serves:	4

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Marinated chicken strips with cucumber relish Galton Blackiston

Course:	Main
Complexity:	Easy
Cooking Time:	50 minutes plus at least 1 hour marinating time
Serves:	4

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Roast chicken breast, potato purée and pine nuts Chris Horridge

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	4

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Murgh Makhni Alfred Prasad

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 50 minutes plus 4 hours marinating and cooling
Serves:	4

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Chicken paillard with caper berries and roasted plum tomatoes Tom Aikens

Course:	Main
Complexity:	Easy
Cooking Time:	2 hours plus overnight marinating of chicken
Serves:	4

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Chicken tikka wraps Alfred Prasad

Course:	Main
Complexity:	Easy
Cooking Time:	40 minutes plus 4 hours marinating time
Serves:	4

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Barbecued spatchcock chicken Josh Eggleton

Course:	Main
Complexity:	Easy
Cooking Time:	40 minutes plus brining time
Serves:	2

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Roast free-range chicken with vegetables, sage and cider Martin Wishart

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	4

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Coronation chicken salad Tom Aikens

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour plus 2 hours of marinating time
Serves:	4

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Herb roasted chicken with buttered peas, lettuce and bay leaf Paul Heathcote

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	4

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Fruity chicken curry Mark Dodson

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	4

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Lobster tortelloni, roast chicken wings and sweetcorn purée Kevin Mangeolles

Course:	Main
Complexity:	Medium
Cooking Time:	4 hours 20 minutes plus 4 hours resting time
Serves:	6

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Chicken and watercress risotto Adam Gray

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 10 minutes
Serves:	4

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Corn-fed chicken with wild mushrooms and leeks Paul Heathcote

Course:	Main
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	2

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Pot-roasted maize-fed chicken with wild mushrooms, asparagus spears and truffle tagliatelle Mark Jordan

Course:	Main
Complexity:	Medium
Cooking Time:	3 hours plus 8 hours for stock and sauce
Serves:	4

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Smoked chicken and butternut squash risotto Mark Dodson

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour
Serves:	4

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Sweet potato and chicken curry Andy Waters

Course:	Main
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	4

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Oriental-style chicken with guacamole Galton Blackiston

Course:	Main
Complexity:	Easy
Cooking Time:	2 hours 10 minutes
Serves:	6

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Curried chicken Kiev with squash sag aloo Simon Hulstone

Course:	Main
Complexity:	Medium
Cooking Time:	1 hour 30 minutes
Serves:	4

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Sticky chicken wings Mark Dodson

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour 10 minutes plus overnight marinating time
Serves:	10

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Gratinated pine nut-basil chicken with saffron mayo Vineet Bhatia

Course:	Canapé
Complexity:	Easy
Cooking Time:	15 minutes plus marinating and soaking
Serves:	6

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One-pot roast chicken with chorizo Nathan Outlaw

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 10 minutes
Serves:	8

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Pepper chicken Alfred Prasad

Course:	Main
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	4

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Chicken and black pudding terrine with piccalilli and toasted hazelnuts Matthew Tomkinson

Course:	Main
Complexity:	Medium
Cooking Time:	1 hour plus salting and setting time
Serves:	4

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Roasted chicken oyster, smoked cod roe, hay baked celeriac and egg yolks Adam Simmonds

Course:	Starter
Complexity:	Easy
Cooking Time:	3 hours 20 minutes, plus cooling
Serves:	4

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Southern fried chicken Shaun Hill

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Moroccan chicken with couscous Marcello Tully

Course:	Main
Complexity:	Easy
Cooking Time:	45 minutes plus overnight marinating of chicken
Serves:	4

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Shallot Tarte Tatins with chicken liver Bruno Loubet

Course:	Starter
Complexity:	Medium
Cooking Time:	2 hours
Serves:	4

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Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower Marcus Wareing

Course:	Main
Complexity:	Medium
Cooking Time:	3 hours
Serves:	4

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Sautéed chicken liver on potato rosti, spinach, young beetroot and bacon Galton Blackiston

Course:	Main
Complexity:	Medium
Cooking Time:	1 hour
Serves:	2

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Terrine of confit chicken and foie gras with celeriac remoulade William Drabble

Course:	Starter
Complexity:	Easy
Cooking Time:	2 hours 30 minutes plus chilling time
Serves:	6

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Chicken livers pressed with dukkah Greg Malouf

Course:	Main
Complexity:	Medium
Cooking Time:	45 minutes plus 6 hours pressing time
Serves:	4

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Thai chicken soup Andy Waters

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Suprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jus Mark Dodson

Course:	Main
Complexity:	Medium
Cooking Time:	4 hours
Serves:	8

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Thai explosion II Nuno Mendes

Course:	Canapé
Complexity:	Challenging
Cooking Time:	10 hours
Serves:	10

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