Chicken with Belgian endives and bacon

Try sprinkling Parmesan or Gruyère cheese over the Belgian endives once it’s in the roasting pan.

Ingredients:

1 tbsp butter
pinch of demerara (raw) sugar
3 heads Belgian endives, halved lengthwise
1 tbsp olive oil
4 large boneless chicken breast halves
(preferably free-range), skin on
6–12 bacon strips

Preparation:

1. Preheat the oven to 400°F (200°C).Put the butter and the sugar in a large frying pan over low heat. Cook until the sugar has dissolved and the butter has melted. Add the Belgian endives, and cook, turning, for 5–8 minutes until golden, then set aside.
2. Increase the heat to medium-high and add the olive oil to the same pan. When hot, add the chicken, skin-side down, and brown for 3–5 minutes on each side until golden all over. Transfer the chicken to a roasting pan.
3. Wrap 1 or 2 slices of bacon around each reserved Belgian endive portion to cover, and tuck them into the roasting pan between the chicken pieces. (Pack everything tightly in the pan, so the dish will produce plenty of juices.) Roast in the oven for 25 minutes until golden. Serve hot with roast potatoes.

Chicken with cider and cream

The cider in this dish brings with it a delectable autumnal flavor.

Ingredients:

about 1 tbsp olive oil
2 onions, cut into 8 wedges
2 garlic cloves, finely chopped
8 chicken thighs (preferably free-range)
11⁄4 cups hard cider, apple cider,
or unsweetened apple juice
11⁄4 cups heavy whipping cream
a few sprigs of fresh rosemary
sea salt and freshly ground black pepper

Preparation:

1. Preheat the oven to 400°F  (200°C). Heat 1 tbsp olive oil in a casserole over medium-low heat.
Add the onion and salt, and cook for 5 minutes until soft. Now add the garlic, and cook for 10 seconds.
2. Push the onions to one side of the casserole, and increase the heat to medium-high. Add a little more oil if needed, and add the chicken, skin-side down. Brown for about 10 minutes, turning once, until golden.

3. Increase the heat slightly and pour in the cider. Let bubble for a few minutes, then reduce the heat to a simmer, and add the cream. Add the rosemary sprigs, and season well with
salt and pepper.
4. Cover, and transfer to the oven to cook for about 40 minutes. If it is becoming too dry, add a little hot water or stock. Serve hot.

Chicken with noodles and basil

An easy-to-make main course with a hint of herbs.

Ingredients:

1 tbsp sesame oil
2 large skinless boneless chicken breast
halves (preferably free-range), sliced
1 tbsp soy sauce
1 tbsp honey
10oz (300g) thick or medium ready-to-use
udon noodles
handful of fresh basil leaves, torn

Preparation:

1. Heat the oil in a large wok or frying pan over medium-high heat.When hot, swirl it around the pan,and add the chicken. Stir-fry quickly for a few minutes until chicken begins to turn golden. Remove from the pan, and set aside to keep warm.
2. Add the soy sauce and honey to the pan, and let bubble for a minute or so. Return the chicken to the pan along with the noodles, and stir so that everything is well coated.

3. When ready to serve, stir in the basil. Serve immediately.