This rich and incredibly moreish stew has just three key ingredients, which come together to create a truly sumptuous dish. Don’t be put off by the time it needs on the hob. It couldn’t be simpler to make, and once everything is cooking you won’t need to do anything other than let it bubble gently in the background. In place of chicken, you could also use duck.
Chicken noodle soup is a classic comfort food and this soul-soothing recipe is packed with flavour. The stock is made with tasty chicken wings from Sutton Hoo’s free-range slow-grown birds, while warming ginger and chilli, Thai fish sauce and coriander combine to create a vibrant and authentic Asian taste.
Sutton Hoo chicken drumsticks are full of flavour so a squeeze of lemon juice, a clove of garlic, some butter and olive oil plus a little roughly torn basil are all you need to create this tasty meal.
Sumac is an incredibly versatile Middle Eastern spice with a tangy lemony taste. It pairs perfectly with full-flavoured Sutton Hoo chicken as well as game, lamb, fish and vegetables. Here, its incredible flavour creates a mouthwatering marinade, but you can also use it for dry rubs and dressings, as well as a condiment alongside salt and pepper.
Enjoy a lazy Sunday with this easy but delicious one-pan roast recipe. Once in the oven, you only need to open the door once to baste and add the last two vegetables, giving you plenty of time to relax with a coffee and the Sunday papers.
This is a perfect family midweek supper, quick to prepare and left to do it’s thing in the oven it makes the most of our favourite free range Sutton Hoo Chicken.
Thank you to Sutton Hoo Chicken for sharing this recipe with us.
Instructions
- Pre heat oven to 200°C.
- Rub the chicken with a little olive oil, season with salt and pepper and then dip both sides of the chicken in the flour and shake off the excess flour from the thighs.
- Gently heat the oil and half the butter in a large casserole dish on a low to medium heat then add the thighs and fry on both sides in the casserole dish until golden. Remove the chicken from the pan and set aside.
- Put the remaining butter in the pan and put in the mushrooms. Fry for 2-3 minutes whilst scraping the bottom of the pan with a wooden spoon. Then add in the garlic and rosemary and gently fry these for another 2 minutes, then pour in the Cider. Bring to a slight simmer then put the chicken back in the casserole pan.
- Pour in the stock/water and gently warm and then place in the oven. Cook for 30mins.
- Carefully remove from the oven and put in the plums and cream. Stir thoroughly and then return to the oven and cook for a further 10mins.
- Finally, remove from the oven, stir again and check the seasoning. Adjust to taste and then you are ready to serve. This goes well with rice, bread or any type of potato.
This is a perfect family midweek supper, quick to prepare and left to do it’s thing in the oven it makes the most of our favourite free range Sutton Hoo Chicken.