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Chicken Dinner Recipe for Two People

Updated on October 7, 2015
Gordon N Hamilton profile image

Gordon has been cooking and experimenting with food since childhood. He loves coming up with new and tasty culinary creations.

Chicken dinner main course
Chicken dinner main course

How Many Different Ways Can You Cook Chicken?

Chicken is not only one of the most popular foodstuffs in the world, it is also incredibly versatile in the number of different ways it can be cooked and served. Chicken can be roasted, fried, poached, grilled, broiled and more - but usually, when chicken is being served as the main ingredient of a meal, only one of those cooking methods will be employed in each instance. This recipe is a little bit different in this respect in that it sees the different parts of the chicken cooked in different ways to hopefully provide the ultimate eating experience for chicken afficionados. This recipe is not only for a main course but includes an appetizer or starter idea as well.

Everything Chicken Dinner - The Principal Ingredients

Whole small chicken and whole chicken livers
Whole small chicken and whole chicken livers

In order to prepare this chicken dinner for two, the essential ingredients are one small chicken (around 3 pounds) and 6 whole chicken livers. It may be that you need to buy the chicken livers in a pack containing more than six but they do keep in the fridge in an airtight container for a couple of days.

Chicken Liver Pate Appetizer Recipe

Chunky chicken liver pate on toast with salad
Chunky chicken liver pate on toast with salad

It is important to note with this appetizer recipe that the pate has to be prepared either the night before you intend serving the dinner or early that same morning. This is because it will take a few hours to set to the required consistency. It should then be covered with plastic wrap and stored in the fridge until required.

  • Prep time: 4 hours
  • Ready in: 4 hours
  • Yields: Two

Ingredients

  • 2 whole chicken livers
  • Olive oil for frying
  • Salt and pepper
  • 3 oz real butter (not margarine or other substitute)
  • Pinch dried sage
  • 2 eggs
  • 2 thick slices wheat spelt and rye bread
  • 2 handfuls peashoots
  • 5 or 6 small cherry tomatoes

Instructions

Click thumbnail to view full-size
Pan frying the whole chicken livers in olive oilChicken livers are left for a few minutes to coolChopped chicken livers are further seasoned with dried sageChicken livers are loosely packed in ramekinMelted butter is poured in to chicken liversSlices of wheat, spelt and rye bread are cut for toastingBlack cherry tomatoes are used in this recipeSpreading the chicken liver pate on the hot toast
Pan frying the whole chicken livers in olive oil
Pan frying the whole chicken livers in olive oil
Chicken livers are left for a few minutes to cool
Chicken livers are left for a few minutes to cool
Chopped chicken livers are further seasoned with dried sage
Chopped chicken livers are further seasoned with dried sage
Chicken livers are loosely packed in ramekin
Chicken livers are loosely packed in ramekin
Melted butter is poured in to chicken livers
Melted butter is poured in to chicken livers
Slices of wheat, spelt and rye bread are cut for toasting
Slices of wheat, spelt and rye bread are cut for toasting
Black cherry tomatoes are used in this recipe
Black cherry tomatoes are used in this recipe
Spreading the chicken liver pate on the hot toast
Spreading the chicken liver pate on the hot toast
  1. Pour a little olive oil in to a non-stick frying pan and bring it up to a medium heat. Wash the chicken livers in cold water and pat dry with kitchen paper. Lightly season with salt and pepper and fry gently for about three or four minutes each side until cooked.
  2. Transfer the chicken livers to a chopping board and allow to cool for a few minutes until they can be handled. Roughly chop and mix with a good pinch of dried sage (thyme works equally well). Put the chopped livers in to a small ramekin and very lightly press them down. Do not pack too tightly or the melted butter will not be able to penetrate properly and set the pate. Leave around an eight of an inch gap at the top of the ramekin.
  3. Put the butter in to a small saucepan and gently heat to melt. When the butter is almost completely melted, lift the pan off the heat and gently swirl it to complete the process. This helps eliminate any risk of the butter splitting. Very carefully pour the melted butter in to the chicken livers to completely fill the ramekin. Cover and leave to set completely. If not thereafter using it immediately, cover with plastic wrap and refrigerate.
  4. Make sure the eggs have been removed from the refrigerator a couple of hours in advance to reach room temperature. Put them in a pot of cold water and bring the water to a boil. Simmer gently for eight minutes. Take the pot to the sink and run cold water in to it for a couple of minutes while you toast the wheat, spelt and rye bread slices.
  5. Carefully crack the shells of the eggs on a hard surface. Peel and half each one down through the centre.
  6. Spread the pate evenly between the two slices of toast. If using it striaght from the refrigerator, dipping the blade of the knife in to boiling water beforehand will make this easier. Half each slice and arrange on a serving plate with the egg halves, handfuls of peashoots and halved cherry tomatoes.

Feel Like Getting Even More Adventurous with Chicken?

21 Bespoke Chicken Wings Recipes (21 Bespoke Recipes Series)
21 Bespoke Chicken Wings Recipes (21 Bespoke Recipes Series)

If the recipes on this page have you in the mood for experimenting even further with cooking chicken, the chicken wings recipes included in this e-book may just be exactly what you are looking for. 21 extremely varied, innovative recipes include Wings and Rings Big Bite Sandwich, Chicken Wings Chili, Scottish Haggis Spiced Wings and many more! Why not download your copy today?

 

Chicken Cooked Four Different Ways Dinner for Two

Chicken cooked four different ways with roast potatoes and savoy cabbage
Chicken cooked four different ways with roast potatoes and savoy cabbage

This dish does qualify in every way as a roast chicken dinner but it is also very much more. It includes roast chicken breast, confit of chicken leg, a deep fried chicken wing and shallow fried chicken livers. All are served with crisp roast potatoes and savoy cabbage.

Enjoy!

  • Prep time: 30 min
  • Cook time: 3 hours 30 min
  • Ready in: 4 hours
  • Yields: Two

Ingredients

  • 1 whole 3lb oven ready chicken
  • 4 chicken livers
  • 2 tablespoons goose fat
  • 12 small new potatoes
  • Salt and pepper
  • Olive oil
  • 2 tbsp flour
  • 4 savoy cabbage leaves

Instructions

Click thumbnail to view full-size
Whole leg portions and parson's nose are cut from chickenWings are cut from chickenMain body of chicken has to be weighed to calculate cooking timeChicken leg portions are added to an ovenproof dish with goose fatChicken confit is removed from the ovenChicken crown and body is roasted on a deep trayRoast chicken has to be rested before it is carvedBreast fillets are sliced from the rested chickenChicken livers are shallow friedChicken wings are tossed in seasoned flour for deep frying
Whole leg portions and parson's nose are cut from chicken
Whole leg portions and parson's nose are cut from chicken
Wings are cut from chicken
Wings are cut from chicken
Main body of chicken has to be weighed to calculate cooking time
Main body of chicken has to be weighed to calculate cooking time
Chicken leg portions are added to an ovenproof dish with goose fat
Chicken leg portions are added to an ovenproof dish with goose fat
Chicken confit is removed from the oven
Chicken confit is removed from the oven
Chicken crown and body is roasted on a deep tray
Chicken crown and body is roasted on a deep tray
Roast chicken has to be rested before it is carved
Roast chicken has to be rested before it is carved
Breast fillets are sliced from the rested chicken
Breast fillets are sliced from the rested chicken
Chicken livers are shallow fried
Chicken livers are shallow fried
Chicken wings are tossed in seasoned flour for deep frying
Chicken wings are tossed in seasoned flour for deep frying
  1. The first step you have to take in the preparation of this meal is to portion your chicken. You may of course wish to ask your butcher to undertake this task on your behalf but it is not difficult provided you are careful, take your time and use either a sturdy and very sharp knife or - ideally - a Chinese style cleaver.
  2. Wash the chicken in cold water and pat it dry with kitchen paper. Sit it on its back on a large chopping board. Cut off and discard the parson's nose.
  3. Cut through the skin and flesh around each thigh where it meets the main body of the chicken. It should then be possible to pop the bone and free the leg by bending it back the way. Remove the wings in a similar fashion. Set the wings and the main chicken body aside, covered but not in the refrigerator as they should be cooked from room temperature.
  4. Take half the goose fat and divide it in two small pounds in an ovenproof dish, just large enough to contain both leg portions. Pierce each leg portion several times with a skewer or fork all over the skin side and sit one (fleshy sides up) on top of each mound of goose fat. Divide the remaining goose fat between the two legs, season well with salt and put the dish in to an initially cold oven, set to 300F/150C for two hours.
  5. When the legs are in the oven, add the potatoes (unpeeled) to a pot of salted cold water, bring to a boil and simmer for about twenty-five minutes. Drain the potatoes, return them to the empty pot and allow them to steam and dry for a few minutes. Cover and set aside to cool completely.
  6. Remove the confit chicken legs from the oven and set aside to rest and cool. Turn the oven up to 400F/200C.
  7. The cooking time of the main chicken body should be twenty minutes per pound and twenty minutes extra. Lightly oil roasting tray and sit the chicken on it, breast sides up. Rub with olive oil and season well with salt. Put the tray in to the oven for the alloted period of time.
  8. Fifteen minutes before the chicken roast is due to be ready, lift the chicken legs from the fat to a plate and return the dish of fat to the oven to reheat. Carefully peel the skin from all the cooled potatoes.
  9. Remove the roast chicken from the oven and leave to rest for fifteen minutes. Add the potatoes carefully to the goose/chicken fat, carefully turn them around to coat with a wooden spoon and cook for thirty minutes.
  10. The chicken livers should be shallow fried for three to four minutes in a little oil, while the chicken wings should be tossed in seasoned flour and deep fried for five or six minutes until crisp and golden. The tough core should be sliced from the cabbage leaves before they are shredded and fried in oil over a high heat for three or four minutes.
  11. Carefully slice the breast fillets from the body of the chicken, starting in each instance on one side of the breastbone and letting the bones guide your cleaver down the way. Lay a breast fillet and a whole leg on each serving plate.
  12. Drain the chicken wings and the potatoes on plates covered with kitchen paper. Add a wing and two livers to each plate before finally adding the potatoes and cabbage for service.
Click thumbnail to view full-size
Potatoes have to be cooked by boiling, drained and cooledSkin is peeled from cooled potatoesPotatoes are added to hot goose fat for roastingTough core is cut from savoy cabbage leavesSavoy cabbage leaves are roughly shreddedSavoy cabbage is flash friedRoasted potatoes are drained on kitchen paperChicken components of meal are plated
Potatoes have to be cooked by boiling, drained and cooled
Potatoes have to be cooked by boiling, drained and cooled
Skin is peeled from cooled potatoes
Skin is peeled from cooled potatoes
Potatoes are added to hot goose fat for roasting
Potatoes are added to hot goose fat for roasting
Tough core is cut from savoy cabbage leaves
Tough core is cut from savoy cabbage leaves
Savoy cabbage leaves are roughly shredded
Savoy cabbage leaves are roughly shredded
Savoy cabbage is flash fried
Savoy cabbage is flash fried
Roasted potatoes are drained on kitchen paper
Roasted potatoes are drained on kitchen paper
Chicken components of meal are plated
Chicken components of meal are plated

Is this the sort of chicken dinner you would enjoy?

Cast your vote for this chicken dinner recipe idea

Hopefully, this varied chicken meal is something which you find appealing enough to try. It remains entirely possible, however, to find a number of different ways of cooking the various parts of a chicken and coming up with your own version of this platter. Simply ensure always that the various chicken portions are fully and properly cooked and the only limitations are those imposed by your own imagination...

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