Level Up Your Mid Week Menu With These 3 Delicious Chicken Recipes

Level up your mid-week menu with these 3 delicious chicken recipes

The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range and raised on a plant-based diet containing no animal by-products, antibiotics, hormones or steroids. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without antibiotics is the right thing to do.”

French Chicken Casserole with Apple Cider

Recipe / @CreateCookShare for The Bare Bird

Serves: 4

GF

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Coconut Poached Chicken with Wild Rice

Coconut Poached Chicken With Wild Rice A4 Magazineedit 2
Recipe / @CreateCookShare for The Bare Bird

Serves: 4

DF, GF

=R2=

Chicken Celeriac and Leek Lattice Pie

Chicken Celeriac And Leek Lattice Pie Magazineedit 2
Recipe / @CreateCookShare for The Bare Bird

Serves: 4

=R3=

For more information visit thebarebird.com.au

Level up your mid-week menu with these 3 delicious chicken recipes

By: Georgia Nelson

The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range and raised on a plant-based diet containing no animal by-products, antibiotics, hormones or steroids. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without […]


Servings

Prep time

Cook time

Recipe


Ingredients

  • 4 The Bare Bird Chicken Drumsticks
  • 4 The Bare Bird Chicken Thighs
  • Sea salt & pepper, to taste
  • 1 tbsp butter or ghee (dairy-free option)
  • 4 rashers bacon, chopped
  • 4 stalks celery, string removed, thinly sliced
  • 8 sprigs thyme, leaves picked
  • 1 large brown onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 1 tbsp cornflour
  • ½ cup water
  • 330mL dry apple cider
  • 100g crème fraiche (dairy-free optional)
  • 2 Fuji apples, cored and cut into wedges

  • To Serve
  • Crusty bread
  • Steamed green beans
  • Oven-baked potatoes

Method


  • Oven-baked potatoes
  • Pat dry the chicken pieces with a paper towel and season with sea salt and pepper. Place in a large non-stick pan with the butter or ghee and cook until all sides are golden. Remove and add to a baking dish.
  • In the same pan, lightly brown the bacon. Once browned, sprinkle around the chicken.
  • Gently simmer the celery and thyme leaves in the pan over low heat for 3 mins. Add the onion and garlic and cook for 1 min. Remove from heat and sprinkle over chicken and bacon.
  • Dissolve the corn flour in the water and pour mixture into the pan along with the apple cider. Gently and continuously stir to combine over low heat.
  • Once simmering, remove from heat and pour in the crème fraiche. Stir to combine well, then pour the sauce mixture over the chicken.
  • Place into the oven and cook covered for 30 mins. Then cook uncovered for a further 15 mins.
  • While the casserole is in the oven, add the apples to the same pan with an extra tsp of butter if needed. Lightly cook until golden on each side.
  • Remove the casserole from the oven and stir in the cooked apple wedges. Serve with crusty bread, steamed green beans and oven-baked potatoes.
  • Tip: To serve with baked potatoes, place your seasoned potatoes in the oven to start baking as you begin browning your chicken. This way the potatoes will be ready at the same time your chicken is cooked.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Nelson

Georgia Nelson

Georgia Nelson is a journalist based on the South Coast of NSW, currently acting as the deputy editor at EatWell, and the features writer at WellBeing and WILD. She has a penchant for sustainable beauty, slow fashion and feminist literature.

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