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Chicken mince pies

Chicken recipes

Chicken mince pies

45 minutes

Parmigiano Reggiano chicken meatballs with polenta

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Parmigiano Reggiano chicken meatballs with polenta

40 minutes

Duck breasts with blueberry-and-tarragon sauce

Berry recipes

Duck breasts with blueberry-and-tarragon sauce

40 minutes

Butter chicken pasta

Chicken recipes

Butter chicken pasta

15 minutes

Tikka-spiced chicken with Kashmiri chilli oil chips

Chicken breast

Tikka-spiced chicken with Kashmiri chilli oil chips

20 minutes

Tikka chicken with Kashmiri chilli chips

Chicken recipes

Tikka chicken with Kashmiri chilli chips

20 - 25 minutes

Chicken breasts with creamy tomato and oregano

Chicken breast

Chicken breasts with creamy tomato and oregano

Chicken breasts topped with mushroom risotto

Air-fryer recipes

Chicken breasts topped with mushroom risotto

25 - 35 minutes

Sweet chicken for Madiba

Chicken recipes

Sweet chicken for Madiba

50 minutes

Chicken ramen

Asian recipes

Chicken ramen

15 minutes

Chicken, cassava leaf and peanut butter stew

Chicken recipes

Chicken, cassava leaf and peanut butter stew

1 hour 10 minutes

Baby chicken with red wine and rosemary

Chicken recipes

Baby chicken with red wine and rosemary

1 hour

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Baby chicken with red wine and rosemary

By Brendan and Leigh Thorncroft

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

For the stuffing:

150 g day-old crusty bread, chopped
1 clove garlic, minced
50 g salted butter, melted
3 sprigs thyme
10 g Italian parsley, chopped
100 g button mushrooms, grated
a few drops of truffle oil
salt and pepper, to taste
3 baby chickens
1 red onion, quartered
5 carrots, peeled and roughly chopped
4 sticks celery, roughly chopped
1 bulb garlic, halved
20 g fresh thyme
button mushrooms, halved
1 ½ cups chicken stock
3 cups red wine

Method

1 To make the stuffing, combine all the ingredients in a bowl and mix until evenly distributed and doughy.

2 Fill the cavities of the baby chickens with the stuffing. Place the onion, carrots, celery, garlic, thyme and mushrooms in the base of an ovenproof dish. Place the chickens on top of the vegetables.

3 Pour over the chicken stock and red wine. Place into a Weber or oven at 180°C and roast for 1 hour.

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Extracted with permission from Sunday Lunching at The Table by Brendan and Leigh Thorncroft.