Roasted Chicken With Star Anise Sauce Ginger Carrots And Snap Peas Recipes

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BREAST OF CHICKEN WITH CARROTS AND GINGER



Breast of Chicken With Carrots and Ginger image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breast halves, about 1 1/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
12 small carrots, about 1/2 pound
24 small pearl onions
2 tablespoons butter
1 tablespoon finely chopped shallots
1 tablespoon grated fresh ginger
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
3/4 cup heavy cream
2 tablespoons finely chopped fresh coriander (optional)

Steps:

  • Sprinkle the chicken pieces on both sides with salt and pepper.
  • Trim and peel the carrots and put in a saucepan. Add cold water to cover, and salt to taste. Bring to a boil and let cook 1 minute. Drain.
  • Peel the onions and set aside.
  • Heat the butter in a skillet large enough to hold the chicken pieces in one layer. Add the chicken breasts and sprinkle with the onions. Cook the chicken briefly, about 1 minute, until lightly browned on one side; do not brown well. Turn the breasts and cook about 2 minutes without browning. Sprinkle with shallots and scatter the carrots over all. Sprinkle with ginger and add white wine and broth.
  • Cover closely and bring to a boil. Cook 10 minutes and remove cover. Transfer chicken pieces to a warm platter. Cover with foil to keep warm.
  • Cook down the pan juices until reduced to about three tablespoons.
  • Add the cream. Bring to a boil and cook over high heat about 2 minutes.
  • Serve the chicken with the sauce spooned over. Sprinkle, if desired, with fresh coriander.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 856 milligrams, Sugar 7 grams, TransFat 0 grams

STAR ANISE ROAST CHICKEN



Star anise roast chicken image

This roast dinner is perfectly sized for two to enjoy. Serve your soy-flavoured bird with mashed potatoes and Asian-style gravy

Provided by Good Food team

Categories     Main course

Time 1h45m

Number Of Ingredients 13

1 small chicken (about 1.3-1.6kg)
2 onions , halved and thinly sliced
3 garlic cloves
10cm piece ginger , peeled
4 star anise
1 tbsp sesame oil
1 chicken stock cube , made up to 1.2 litres hot stock
2 large carrots , halved and cut into chunks
2 tbsp soy sauce
2 tsp brown sugar
500g (about 4) potato , peeled and cut into small chunks
1 tsp cornflour
2 tbsp olive oil

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the chicken in a large roasting tin, then put a few onion slices, garlic cloves, a small piece of the ginger and 1 star anise inside the chicken.
  • Brush chicken all over with the sesame oil. Pour over the stock, then scatter all of the remaining veg into the tin. Grate the rest of the ginger and garlic over the chicken and veg, and add the remaining star anise to the stock. Cover the chicken with foil and roast for 1 hr. Remove the foil twice to baste the chicken with the liquid.
  • Mix the soy and sugar together. Remove the foil and pour over the soy mixture, then return to the oven for 15-20 mins. Meanwhile, put the potatoes in a saucepan and cover with water. Bring to the boil, cover with a lid and cook for 10 mins. Set aside and keep warm.
  • When the chicken is cooked through - the juices should run clear when a sharp knife is inserted into the thickest part of the thigh - remove from the tin and rest on a plate covered with foil.
  • Pour a ladleful of the juices from the tin into a saucepan and bring to the boil. Mix the cornflour with 2 tbsp cold water and add to the pan. Heat, stirring continuously, until thickened. Strain the gravy into a jug. Stir and press the onions to squeeze out any extra juices. Drain the potatoes and mash with the olive oil. Serve half the chicken with the veg and half the gravy. Save the rest for Chicken, vegetable & noodle soup (see 'goes well right', right)

Nutrition Facts : Calories 751 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 21 grams sugar, Fiber 11 grams fiber, Protein 48 grams protein, Sodium 2.5 milligram of sodium

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