Baked Mediterranean Chicken

 

 

I caught this recipe from chef Kevin Dundon on RTE’s Afternoon Show. You can also watch a video of how to make the recipe – click here.

Ingredients

4 portions of chicken legs/thighs
1 tin chopped plum tomatoes
4 cloves garlic
1 red pepper
6-8 mushrooms
½ large onion
1 parsnip-chopped
350ml chicken stock
Pinch cayenne pepper

Method

Season the chicken with salt and cayenne pepper.

Pan fry the chicken on both sides until golden brown and transfer to a casserole dish.

Dice all the vegetables in uniform patterns and add these to the frying pan with the crushed garlic and sauté gently for 3-4 minutes.

Add the tinned tomatoes and the chicken stock at this stage and bring the entire mixture to the boil.

Correct the seasoning.

Pour the sauce over the chicken in the casserole dish and transfer to the oven (180C/350F/Gas Mark 4) for 1 hour 15 minutes or until the chicken is coming away easily from the bone or when the juices run clear when a skewer is inserted into the chicken.

Serving suggestion: Serve with fluffy long grain rice.

St Patrick’s Day Beef and Guinness Stew

Another staple of St Patrick’s Day is the pint of plain. Guinness, Ireland’s famous black stout, has been brewed in Dublin since 1759.  This Beef and Guinness Stew benefits particularly from being cooked the day before, allowing the flavours to mellow. The Guinness helps tenderise the meat and gives a lovely gutsy flavour to this stew. It may be cooked either on the stove top or in the oven. This stew like many others, tastes even better when eaten a day or two after it is made.

Ingredients

500 ml of Guinness

1 tablespoon of Dijon mustard

Sprig of fresh rosemary

2 bay leaves

Salt and freshly ground black pepper

2 lb 4 oz lean stewing beef, cut in cubes

olive oil

2 chopped onions

2 cloves of garlic

1 oz butter

6 oz mushrooms, quartered

1 tablespoon flour

3/4 pint of beef  stock

2 carrots peeled and diced

 2 stalks of celery

Method

Put the Guinness into a non-metallic bowl and stir in the mustard. Add the rosemary and the bay leaves and season with salt and pepper. Add the cubes of beef, stir and cover. Stand in a cool place for a few hours, or leave overnight.

Drain the beef from the Guiness marinade. Heat the oil in a pan and brown off the meat, then transfer to a casserole. When browing the mat, do do in small batches in order to keep the heat high. Next, lightly fry the onion and garlic on the pan and transfer also to the casserole. Melt the butter in the pan and fry the mushrooms. Then stir in the flour to make a paste.  Stir in the beef stock before transferring it all to the casserole. Then stir in the  reserved marinade.

Add the carrots and celery to the casserole. Bring to the boil, then cover and transfer the casserole to the preheated oven, 170C, 325F, Gas 3. Cook for about two hours, or until the meat is tender.