Posts tagged with "poultry"

Stir-fried chicken with pepper, onion and toasted cashews in a glossy soy and oyster sauce. In a hot, deep carbon steel pan the chicken browns instead of stewing in its own juices.

Sunday lunch in one tin: the chicken roasts on top of potatoes, red onion and lemon, which soak up all the buttery juices. Enamel copes with the lemon and cleans easily.

Coq au vin is French chicken braised in red wine with bacon, mushrooms and small onions. The enamelled cast iron casserole browns everything well and lets the wine simmer for an hour without reacting with the pot.

Duck with orange is not just for restaurants. It is a slow braise in one pan, and the oven does most of the work. A good Sunday dinner in December.

A whole chicken cut open and flattened roasts in under an hour with crisp skin all over. The vegetables underneath cook in the juices in the same pan.

The Swedish 1970s classic of chicken, banana and bacon in a creamy chilli sauce, topped with salted peanuts. In the enamelled steel baking tin the sauce bubbles evenly and browns lightly on top.

Chicken legs, potatoes and orange in a single pan. The skin is crisped on the hob, then you take off the handle and let the oven do the rest.