You Will Need

* 2 poussins
* 4 garlic cloves
* 1 Tbsp honey
* 2 Tbsp soy sauce
* Juice of 1 lime
* 1 bunch of fresh coriander, chopped
* ½ a fresh green chilli, deseeded and chopped
* 1 tsp ground cumin
* Salt and pepper
* 2 Tbsp olive oil
* And to serve:
* 8 ¾ oz natural yoghurt
* 1 tsp lime pickle
* 1 food processor
* 1 bowl
* Cling film
* 1 roasting tin
* 1 small bowl
* some string
* 1 plate or tray
* 1 spoon

Step 1:
Prepare the marinade a day in advance
The poussins need to be marinated the day before cooking or at least few hours in advance.
To make the marinade, start by putting all the necessary ingredients into the bowl of a food processor; 4 garlic cloves, 1 tbsp honey, 2 tbsp soy sauce, the juice of 1 lime, chopped coriander, 1/2 a fresh green chilli, 1 tsp ground cumin and 2 tbsp olive oil.
Step 2:
Blend the ingredients together
Put the bowl onto the base of the food processor, add the lid and blend until the ingredients are well combined.
Step 3:
Tie the birds
Take a piece of string and individually tie each bird firmly together.
Step 4:
Marinate the poussins
Next, put the poussins in a bowl, pour over the marinade and rub it in. Tightly cover the bowl with cling film.
Step 5:
Refrigerate
Place the covered bowl in the fridge and leave it there for a few hours or if possible overnight.
Step 6:
Preheat the oven
The following day, or when you’re ready to roast the poussins, start by preheating the oven to 200ºC (460ºF/ gas mark 6).
Step 7:
Season the poussins and place them in the oven
Place the marinated poussins on a roasting tray, season with salt and pepper and cover with the remaining marinade. Once the oven is hot, insert the tray.
Step 8:
Cook for 1 hour
Leave the birds to roast for an hour.
Step 9:
Prepare the spiced yoghurt
Just before removing the poussins from the oven, mix together the natural yoghurt with 1 tsp of lime pickle to create a delicious accompaniment for the dish.
Step 10:
Remove the poussins from the oven, discard the string and serve.
When the poussins are fully roasted and have turned golden-brown, remove them from the oven and discard the string.
Serve while hot with the spiced yoghurt.

You Will Need

* 4 chicken quarters, each cut into 2 pieces
* 1 75ml bottle of red wine
* 2 bay leaves
* 2 leeks, each cut in half
* 4 carrots, peeled and roughly chopped
* 2 garlic cloves, crushed
* 6 sprigs of thyme
* 20 black peppercorns
* 2 fl oz cognac or brandy
* 3 ½ oz bacon
* 5 1⁄3 oz button mushrooms
* 16 pearl onions, peeled
* 4 Tbsp plain flour
* 1 ¾ oz butter
* 4 Tbsp olive oil
* 6 ¾ fl oz chicken stock
* Salt and pepper
* 1 bowl
* some cling film
* 1 sieve
* 1 saucepan
* some kitchen paper
* 1 plate
* 1 frying pan
* 1 casserole dish
* 1 slotted spoon

Step 1:
Marinate the chicken
Take a bowl and put in the wine, bay leaves, leeks, carrots, garlic, thyme, peppercorns and the chicken.
Step 2:
Cover and refrigerate
Cover the bowl with cling film and put it in the fridge either overnight, or if you are planning to cook the same day then just for a few hours.
Step 3:
Preheat the oven
Next, before removing the chicken from the marinade, set the temperature of the oven at 150ºC. That’s 300ºF or gas mark 2.
Step 4:
Take the chicken out of the frigde and strain the marinade
First, remove the chicken quarters from the bowl and place them to one side.
Then strain the marinade through a sieve and also place the vegetables aside.
Step 5:
Reduce the marinade and brandy
Pour the wine marinade into a saucepan. Add to it the brandy, stirring briefly and bring to a boil.
Let it boil until it has reduced by half then remove it from the heat and leave it to cool
Step 6:
Season the chicken
Pat-dry the chicken with some kitchen paper.
Season it well with salt and pepper and then dust lightly with flour.
Step 7:
Brown the chicken
Heat up 2 tbsp of oil and a knob of butter in the frying pan. Once hot, fry the chicken quarters on all sides.
When nicely browned, remove the chicken from the pan with a slotted spoon and place it into a casserole dish
Step 8:
Cook the bacon
Next, add the bacon to the same frying pan and cook until brown and crispy then remove from the pan and place it into the casserole dish with the chicken.
Step 9:
Cook the vegetables
Now fry the vegetables until slightly brown and add to the casserole dish.
Step 10:
Brown the onions
Briefly clean the frying pan and start afresh with 2 tbsp of oil and a knob of butter.
When slightly hot, add the onions and cook them until golden brown then place in the casserole dish.
Step 11:
Fry the mushrooms
Cook the mushrooms while stirring for a few minutes and then add them to casserole dish.
Step 12:
Cover with the wine sauce and stock and cook
Finally, pour the reduced wine sauce and the stock over the ingredients.
Cover and place the casserole dish in the oven for 2 hours.
Take the lid off for the last 15 minutes of cooking time.
Serve while still hot.

You Will Need
* 1 whole chicken
* Salt and pepper
* 6 red chillies
* 1 Tbsp garlic, chopped
* ½ tsp oregano
* ½ Tbsp paprika
* 3 1⁄3 fl oz olive oil
* 1 2⁄3 fl oz red wine vinegar
* 2 roasting trays
* 1 knife
* 1 saucepan
* 1 blender or food processor
* 1 small tray
* 1 chopping board
* 1 large bowl
* Cling film

Step 1:
Roast the chillies
Preheat the oven to 180ºC, that’s 350ºF or gas mark 4.
Once warm, place the chillies on a roasting tray and roast them for 10 minutes.

Step 2:
Allow the chillies to cool
Remove the chillies from the oven, allow them to cool down then roughly chop them up into small pieces.

Step 3:
Combine the ingredients for the sauce and simmer
Now put the olive oil, red wine vinegar, garlic, oregano, paprika and roasted chillies with their seeds into a saucepan and sprinkle in some salt. Place it over a medium heat and simmer for 2-3 minutes.

Step 4:
Blend the sauce
Leave the sauce to cool down for a few minutes then pour it into a blender or food processor and blend into a pureé.

Step 5:
Marinate the chicken
Put the chicken in a bowl, pour the marinade on top and rub it in. Seal the bowl with the cling film and marinate for at least an hour.

Step 6:
Preheat the oven
Set the temperature of the oven at 200ºC, that’s 460ºF or gas mark 6.

Step 7:
Transfer the chicken to a roasting tray
Place the chicken on a roasting tray, cover with the marinade and add a little more oil.

Step 8:
Roast the chicken
Roast the chicken for an hour to an hour and a half until cooked through.
Baste it every now an again with the remaining piri-piri sauce.

Step 9:
Remove the chicken
Double check if the chicken is done by inserting a small knife into one of the legs. If the juice that runs out is clear then it’s ready to remove.

Step 10:
Serve
Serve while baking hot with chunky chips and salad.

DIRECTIONS

1. Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
2. In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
3. In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

* 2 skinless, boneless chicken breast halves - cut into bite-size pieces
* 1 clove garlic, crushed
* 1/2 cup all-purpose flour
* 1/2 cup margarine
* 1/4 cup fresh lemon juice
* 1/2 cup chopped fresh mint leaves

DIRECTIONS

1. In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
2. Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

* 4 boneless skinless chicken breast halves
* salt and pepper to taste
* 1 teaspoon dried tarragon
* 1 tablespoon fresh lemon juice
* 1/4 cup butter

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.
3. Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.
4. Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.

* 4 boneless, skinless chicken breast halves
* salt and pepper to taste
* 1 cup all-purpose flour
* 3 tablespoons olive oil
* 2 cups diced onion
* 1 cup diced celery
* 1 cup diced carrots
* 2 tablespoons finely chopped garlic
* 3 bay leaves
* 1 teaspoon dried thyme
* 1 cup dry white wine
* 2 (32 fluid ounce) containers chicken broth

DIRECTIONS

1. Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
2. Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
3. Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
4. Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

* 4 skinless, boneless chicken breast halves
* 1/4 cup butter
* 1 lemon, juiced
* 3/4 teaspoon salt
* 1/2 teaspoon paprika
* 1/2 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/4 teaspoon ground black pepper

DIRECTIONS

1. Preheat the oven broiler.
2. Melt the butter in a saucepan over low heat, and mix in the lemon juice, salt, paprika, oregano, garlic powder, and pepper. Arrange chicken in a shallow baking dish. Pour the sauce evenly over the chicken.
3. Cook 20 minutes in the preheated oven, turning and basting occasionally with the sauce, until chicken juices run clear.

* 1 tablespoon vegetable oil
* 4 skinless, boneless chicken breasts
* 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
* 1/2 cup water

DIRECTIONS

1. Heat oil in skillet over medium-high heat. Cook chicken 10 minutes or until browned. Set aside. Pour off fat.
2. Add soup and water. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done.