Chicken With Two Onions In Sand Pot Recipes

POACHED CHICKEN & PANCETTA PIE WITH SPRING ONION COLCANNON

Steps:

• Sit the chicken in a large, lidded saucepan. Pour over the milk and stock, then nestle in 1 onion half and the bay leaves. Bring to a simmer over a medium heat, then cover and cook gently for 1 hr 15 mins until the chicken is cooked through - when ready, it should be opaque through the middle and the internal temperature should read 70C on a meat thermometer. Remove from the heat and leave the chicken to cool in the poaching liquid for 30mins, or until cool enough to handle. Drain, reserving 600ml of the poaching liquid, then shred the meat off the carcass using two forks. Discard the bones (or see tip, below).
• Finely chop the remaining onion half. Heat a deep frying pan over a medium heat and fry the pancetta for 5 mins until crisp. Add the chopped onion and fry for 10 mins more until the onion has softened. Transfer the mixture to a plate using a slotted spoon and set aside.
• Melt the butter in the same pan, then stir in the flour and cook for 2 mins. Pour in the wine and bring to the boil, stirring continuously. Remove from the heat and slowly whisk in the reserved poaching liquid, a little at a time. Return the pan to a medium heat and cook for 5 mins, whisking continuously until thickened. Stir through the shredded chicken, the mustard and double cream. Season to taste. Spoon the mixture into an large ovenproof dish.
• Heat the oven to 200C/180C fan/ gas 6. To make the topping, cook the potatoes in a pan of boiling salted water for 15 mins until easily pierced with a cutlery knife. Drain, then tip back into the pan and leave to steam-dry for 10 mins. Melt the butter in a frying pan over a medium heat and fry the spring onions for 5 mins. Mash the potatoes with a potato masher or fork, then stir through the buttery spring onions, the milk and seasoning. Spoon the mash over the chicken filling, then scatter over the cheese and bake for 30-35 mins until the topping is golden and crisp. The unbaked pie can be kept frozen for up to a month. Defrost thoroughly in the fridge overnight, then bake as above.

POT-ROAST CHICKEN WITH STOCK

Steps:

• Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
• Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
• Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

CHICKEN WITH TWO ONIONS IN SAND POT

Steps:

• Cut the chicken and mix with the marinade. Allow to sit for 15 minutes.
• Heat the wok and add half the oil.
• Stir-fry the garlic and salt for just a moment.
• Add the chicken, drained of the marinade.
• Reserve the marinade.
• Brown the chicken on all sides and add the broth
• Cover and cook until the chicken is done to your taste.
• Remove the cover and allow the broth to reduce a bit.
• Remove all from the wok and set aside.
• Heat the wok and add the rest of the oil.
• Cook the onions until the yellow ones begin to brown a bit.
• Return the chicken to the wok along with the other ingredients, except the lettuce, but including the marinade.
• Stir-fry for a few moments so that all is hot.
• Place the lettuce in a 4 quart sand pot or stove top casserole.
• Top with the chicken and onions and cover.
• Place on the stove and heat until the pot is very hot.
• Serve immediately.

CHICKEN WITH ONIONS AND GARLIC

Steps:

• Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
• Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
• Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.

CHICKEN SANDWICHES WITH WHITE ONIONS AND PEPPERS

Steps:

• In a large skillet, heat 1 teaspoon oil over medium. Add onion, bell pepper, mushrooms, and oregano. Season with salt and pepper. Cook, stirring frequently, until onion and bell pepper are tender, about 12 minutes. Transfer mixture to a medium bowl and stir in vinegar; tent with foil to keep warm.
• Add 1 teaspoon oil to skillet. Season chicken on both sides with salt and pepper and pinch of cayenne. Cook until golden brown on one side, about 3 minutes. Flip and cook until chicken is cooked through, about 1 minute more.
• Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken, and lettuce. Cut in half crosswise to serve.