chicken marinade

Sometimes chicken can be a little bland, but this recipe for chicken marinade will pack it with flavours.

Use thighs or leg for this delicious chicken recipe. These parts of the chicken are the best tasting, in my opinion. The chicken is diced up and marinated for an hour or more. Then the pieces of chicken are dusted with cornflour, browned in the pan and the left over marinade is added. The whole is then simmered for 30 to 40 minutes. You will be really pleased at the result and so will your guests.

You will need:

Diced up chicken

One onion

2cloves of garlic

Sweet sherry

Soy sauce

sugar

salt

pepper

corn flour

oil for frying.

Tarragon.

Mushrooms.

To make the chicken marinade, take a bowl and add the diced up chicken. Add a teaspoon of salt, a teaspoon of sugar, the diced up onion, the 2 cloves of garlic, 2 tablespoons of sweet sherry and a tablespoon of soy sauce. Grind some pepper in to the mixture.

Allow to marinade for at least an hour, but longer is better. I've left it overnight in the refrigerator before now.

After marination, lift out the pieces of chicken and roll them in a shallow dish of cornflour, coating them all over.

Put a large frying pan on the stove to heat, then add 2 tablespoons of cooking oil. When the oil is smoking,add the chicken and brown the chicken on all sides. When the meat is nicely browned add the remaining marinade. Cook for about half an hour, covering the pan, then add some cold water to the remaining cornflower in the shallow dish, stir to mix, then add it to the chicken. Leave to simmer for another ten minutes, after sprinkling with chopped Tarragon.

Meanwhile heat another frying pan, add two tablespoons of cooking oil and when smoking, add the diced up mushrooms. Cook for a few minutes until golden, then add the mushrooms to the chicken. It will be delicious, believe me.

Serve the chicken marinade with vegetables, pasta, or rice.

Now you need some dessert.

This recipe can also be used to make chicken pies.

For the pastry, weigh out 150grams plain flour.

Add a pinch of salt

weigh out 75 grams of cooking fat

Rub the fat into the flour with your fingertips until it becomes a fine crumb.

Add a tablespoon of water and mix into a dough.

Put the dough in the refrigerator for half an hour to chill.

Line a greased pie dish with the rolled out pastry. Paint around the rim with either beaten egg or milk and put the pastry lid on. Pierce the top with a knife to allow steam to escape. Paint the pie with milk or egg and put into a preheated oven at Gas mark 6 or 200 degrees.

Bake for half an hour or until the pie is golden.

Sometimes I make individual smaller pies as shown in the photo.