If you have a Bundt pan in your cupboard gathering dust in between cake bakes, dust it off! Bundt Pan Roast Chicken is a deliciously different way of roasting chicken that will have your family licking their chops every time! The end result is flavour-filled, perfectly cooked chicken and beautifully glazed and roasted vegetables.
In this fabulous recipe a bundt pan is used as a type of trivet for the chicken, which enables you to roast your chicken upright in the oven. All of those delicious chicken juices run down over the chicken basting it and creating a succulent finish, as well as flavouring the bed of vegetables in the bottom of the pan.
I found that this chicken turned out very close in flavour to rotisserie chicken, maybe even better. The chicken and vegetables come out perfectly cooked every time, and in a fraction of the time it takes to normally roast a chicken.
Baked chicken on a bundt pan. Who'd a thunk it? I saw a video of this on my daughter's facebook pag and it looked so delicious and easy that I just had to try it!
Of course the first thing you will need for this recipe is a suitable bundt pan. I think an angel food cake pan would also work.
Don't worry about any juices from the chicken running out into your oven. That inner post of the pan gets covered in a double or triple layer of foil. Your oven will be completely safe.
I like to use a mix of vegetables for this. Red skinned potatoes, carrots, onions. All wok well. If you wanted to you could vary the mix a bit by adding some cubed sweet potato, or butternut squash.
I like to cut the vegetables roughly into pieces that are the same size. The vegetables are then tossed with some oil and herbs before placing them into the bottom of the cake pan.
I love a nice organic free-range chicken if I can afford it. Oh boy, am I ever going to miss those lovely chickens I used to get from the butchers in the Chester City Market. Always plump and juicy, you could not get much better. I will have to source a good chicken producer here in Nova Scotia.
Whichever chicken you decide to use it is well seasoned and rubbed with oil. I also like to stick some lemon and garlic into the cavity of the chicken. This gives it a fabulous flavour! Chicken, lemon and garlic are a flavour marriage made in heaven.
The prepared chicken then gets placed over that foil covered centre of the bundt pan, over the vegetables in the bottom. DO NOT FORGET to cover that post with foil.
You will have a real mess on your hands if you do. Trust me.
The first time I did this, I was a bit worried that the chicken might tip over in the oven. Now THAT would be a mess. All of my fears were completely unfounded however.
The bundt pan makes a completely stable and reliable pan for cooking this, especially if you set the bundt pan onto a baking sheet. You will probably need to lower your oven rack however to make space enough in the oven height-wise.
One handy tip you could also do, for incredibly crisp skin is to pat the chicken dry and keep it, uncovered in the refrigerator overnight. This air drying makes for a lovely crisp skin.
Just make sure you put it on the bottom shelf to avoid cross-contamination with other things in your refrigerator. Rule of thumb. Raw meat, poultry and fish, always on the bottom shelf.
Just look at how lovely and crisp the skin on that chicken is. I can tell you it is tender and juicy also. It cooks in a fraction of the time as a normal roast chicken because of that metal post of the cake pan being in the centre.
I suppose this is very similar to beer can chicken, except there is no beer involved. Just delicious chicken.
It works really well! All the juices from the chicken's neck and heiny
pour down from the chicken on top of those roasting vegetables.
These juices flavour them perfectly, rendering them rich and succulent and basting the
chicken at the same time
There is nothing like a delicious roast chicken dinner for comfort on a cold winter's day. Nothing.
Combined with the ease of preparation and minimum cleanup, it really doesn't get much better than this.
Beautifully crisped skin and perfectly cooked, moist & well flavoured chicken . . . I like it!
The vegetables were beautifully cooked as well . . . with a bit of
stickiness from the chicken juices, and there was plenty juice from the
chicken to spoon over the meat when I went to serve it. You could make a gravy of course, but we were happy with just the chicken juices.
Perfectly cooked chicken, beautifully glazed and perfectly cooked veg. One pan to wash, sign me up!! You can't ask for much more than that.
If you use a nonstick bundt pan, its also a doddle to clean.
Nothing stuck on there! I added som cooked green vegetables and some stuffing on the side for the perfect roast dinner! Not necessary, but very nice!
Bundt Pan Roast Chicken
Yield: 4
prep time: 15 Mincook time: 1 H & 10 Minactive time: 15 Mintotal time: 1 H & 40 M
A delicious roast chicken dinner all in one, with a novel and unique way of roasting it that presents with perfectly roasted chicken and veg.
Ingredients
For the chicken:
- 2 cloves of garlic, peeled, left whole, but bruised
- 1 unwaxed lemon cut in half crossways through the centre
- 2 tsp sea salt
- 1 tsp coarse black pepper
- 1 tsp each rosemary, thyme and parsley
- 1 (3-4 pound) free range roasting chicken
- olive oil
For the Vegetables:
- 2 cloves garlic, peeled and crushed
- 2 large carrots, peeled and chopped
- 4medium red potatoes, unpeeled and quartered
- 1 large onion, peeled and quartered
- sea salt and freshly ground black pepper
- 1 tsp each rosemary, thyme and parsley
- 1 TBS olive oil
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a large clean bundt pan. Take a sheet of foil, fold it into quarters and press firmly to cover the hole and post in the bundt pan centre.
- Put all of the vegetable ingredients into a bowl and toss together to coat. Pour into the bottom of the bundt pan.
- Pat your chicken dry, remove any trussing, clip off the ends of the legs (if necessary).
- Place the sea salt, black pepper, and herbs into a dish. Dip the cut edges of the lemons into this mixture. Place the lemon halves and garlic cloves into the cavity of the chicken.
- Rub the chicken all over with olive oil to coat generously and then rub the herb, salt and pepper mixture into the skin.
- Place the chicken over the foil covered post in the centre of the bundt pan, placing the cavity of the chicken down over the post. It should be standing up perfectly.
- Roast in the preheated oven for approximately 1 hour to 1 hour 10 minutes, until the chicken is roasted through and the skin is golden brown. (Note, it will cook a bit faster than normally because of the metal post in the middle.)
- Remove the chicken to a warm plate and tent with foil. Leave to rest for 15 minutes before carving to serve. The vegetables should be tender, but if they are not, give them a stir and return them to the oven until they are.
- Serve the roast chicken sliced with the roasted vegetables, and wth any pan juices spooned over top.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
There are quite a few recipes for Swiss Chicken on the internet it seems, but none quite like this delicious chicken recipe I am sharing with you today.
Yes, it is a mushroom swiss chicken recipe, like the others, but that is where all similarities end. This contains no cream soup, unlike many of the others.
This Swiss Chicken is very easy to make and yet one of the most flavourful chicken dish ever! Despite not being made with a tinned soup.
Instead you create a simple sauce, which is poured over top. Read on and I will let you in on my secret for making the most delicious, moist and incredible chicken entrée for your family ever!
To be honest I am not really sure why this is called Swiss Chicken. Yes, there is some Gruyere or Swiss cheese involved, but really that is the only thing Swiss about it!
Like I said, no cream of whatever soup. Instead there is a lush and creamy rich sauce which gilds those perfectly golden sautéed pieces of chicken breast meat. Flavoured only with cream and Tarragon and some seasoning.
Oh, and a tiny bit of Brandy. You could also use white wine or dry sherry. Am I the only one who has a collection of tiny bottles of liqueurs and spirits to use in cooking? Small bottles of wine? And I repeat they are only used for cooking.
I don't drink alcohol (for religious reasons) but I am not adverse to cooking with it. My ex Bishop's wife cooked with it all the time so if its okay for her, its okay for me.
You begin by gently pounding boneless, skinless chicken breasts until they are the same thickness throughout. This is so that they will cook in like time.
Once pounded, they are seasoned and lightly coated with flour before browning to perfection in some butter/olive oil. Don't be shy. I like to put a nice golden crust on these!
Once browned, they are popped into a baking dish, ready to be topped with everything else. You will need to brown some mushrooms and garlic in the pan drippings. Be very careful about the mushrooms you choose.
You don't want to choose a mushroom which will turn the pan juices grey and unappealing. I think a nice chestnut or white button mushroom works well here. I have a secret to perfectly browning mushrooms.
And that is to leave them completely alone for the five first minutes or so of cooking them. Don't be tempted to stir them, or agitate them in any way. Just leave them to sit and get all gilded brown in those lovely pan juices.
Patience is truly a virtue here. Once you see them starting to turn golden you can give them a little stir and then leave them again, for a little while longer. Your reward for your patience will be perfectly cooked and golden mushrooms, with lovely crisp edges.
Now is the time to stir in the cream and the tarragon. Oh, and the brandy. Just let it bubble up and then pour it over the golden pieces of chicken. Make sure you get plenty of mushrooms on each slice.
And that's it. Pop a slice of cheese over top and bake it in the oven until the sauce is bubbling, the chicken is cooked through and that lovely cheese has melted perfectly on top.
Nothing could really be easier. And, if you follow my instructions implicitly, you end up with perfectly cooked, no hint of dryness, chicken breasts.
I love cooking with chicken breasts. They make a beautiful canvas on which to paint most flavours, but if improperly cooked (ie. over cooked) they can be dry and dull.
The trick is to not over do it. Once you have gilded them nice and golden brown, they really only need a short cook-time in the oven.
I find that if I pop them into the oven while I am making that sauce, it is sufficient time in order for them to cook through thoroughly.
You will know they are cooked through when the juices run clear when you prick them with a fork. If there is any hint of pink at all, simply return them to the oven for a few more minutes.
Better safe than sorry! (And this comes from someone who has experienced food poisoning. Not nice, not wanting to experience it again. Never from chicken though. It was coleslaw.) So do make sure they are cooked through just to be safe.
This really is an incredibly simple to make and delicious supper option. It uses very few ingredients and goes together in a flash!
Easy and delicious, it is sure to be something your family is going to love. Be prepared for it to become an often requested supper entree! You have been warned!
Creamy Swiss Chicken
Yield: 4
prep time: 10 Mincook time: 20 Mintotal time: 30 Min
Filled with lovely flavours. This is a very simple dish. Tender moist chicken topped with a creamy mushroom sauce and gruyere cheese.
Ingredients
- 4 (200g/7oz) boneless, skinless chicken breasts
- salt, pepper and plain flour to dust
- 1 TBS extra virgin olive oil
- 1 TBS butter
- 1 clove garlic, peeled and crushed
- 1/2 pound (200g)mushrooms, sliced
- 1 TBS chopped fresh Tarragon (or 1/2 TBS dried)
- 1/2 cup (120ml) whipping cream
- 1 TBS brandy
- 4 large slices Gruyere or Swiss Cheese
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking tray.
- Place your chicken between two pieces of plastic cling film and pound lightly until they are each about 1/2 inch thick. Season with salt and black pepper and dust lightly with flour.
- Heat half of the olive oil and butter in a large skillet. Add the chicken breasts presentation sides down, and brown on one side for approximately 3 minutes until golden. Flip over and brown on the other side for a further 3 minutes.
- Place onto the baking tray and pop into the oven while you make the sauce.
- Add the remaining butter and oil to the pan drippings. Throw in the mushrooms and garlic and cook over medium heat until the mushrooms have softened.
- Add the tarragon, cream and brandy. Stir over high heat for about 2 minutes, or until the sauce has reduced and thickened.
- Remove the chicken from the oven and spoon the hot sauce over top, dividing it equally amongst the four pieces.
- Top each with a slice of cheese and pop back into the oven for about 5 minutes or until the cheese has melted. Serve immediately.
Easy peasy this is. Actually it is beautiful dinner party fare, and would make a brilliant option for Valentine's Day Supper. It is quick and easy to make, and yet tastes like you have been slaving all day over it. I served with English petit pois and roasted potatoes. Yum.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
All in one meals are my favourite kinds of meals. Tasty meals like these deviled pork chops with scalloped potatoes are at the top of the list when it comes to cooking a delicious supper for the smaller family.
Sized for just two people, this recipe pleases on every level, but can also be doubled to feed four. Crisp coated deliciously tender chops served with creamy rich potatoes are practically unbeatable in my humble opinion!
I have a lot of pork chop recipes on this blog, but this is one of my favourites. I like to always use bone-in chops when I can.
I have always found that bone in chops have a much better flavour than the boneless ones. I like the old fashioned ones that still have a tiny bit of the tenderloing attached. You can absolutely use boneless pork chops if you wish.
I always also like to leave a little bit of fat along the edge of my pork chops. You only need a little so if your fatty edge is super thick, just trim it off a bit with a sharp knife.
I also like to slash the fatty edge of my chops at 1/2 inch intervals. This helps to prevent the chops from curling up when they are cooking. This works for both frying and baking.
That's a trick I learned from watching Jamie Oliver on the telly. I always hated it when my pork chops curled up. Its really hard to brown them evenly when that happens.
This simple tip means that happens no more! If you haven't tried it, I highly recommend that you do!
I love the flavours of "deviled" anything. Deviled Eggs, chicken, ham, chops, etc. But just what is it that makes a food worthy of the term "deviled?"
Devilling food and the use of the word "Deviled" when descibing such things goes back to the 1700s. Originally it meant to cook foods with lots and lots of hot and spicy condiments and seasonings. The most commonly spices used for this were mustard and cayenne pepper.
In the case of these tasty chops I have used a mixture of things. Mustard? Check! I use a nice creamy Dijon Mustard. I adore French Mustard.
It has just enough heat and bite, but is mellow enough to enjoy. I am afraid I was never fond of the prepared English Mustard. It was far too hot for my taste. I have only ever used it in the dry powdered form, and even then sparingly.
The mustard in these gets mixed together with some good mayonnaise and hot sauce. I like Tabasco sauce. This mixture gets spread generously over the top of the clipped and seasoned chops.
Make sure you pat them dry first with some paper kitchen towelling, or the mixture won't stick properly.
Once you have coated the tops with the creamy "deviled" mixture you then coat the tops in crumbs. I like to use Panko crumbs because they always give a lovely crisp and yet light finish.
The Panko crumbs are mixed with some Parmesan cheese for even more flavour. You just press the coated tops of the chops into this mixture. It would be a waste to coat the underside as these are going to be baked on top of some rich and creamy potatoes.
You could, of course, skip the potatoes if you wanted to and just cook the chops. To that end I would double all of the ingredients for the chops.
Coat them on both sides with the creamy Dijon mayo mixture and then press both sides into the crumbs. I would bake as below on a lightly oiled baking sheet until done. That would also be very delicious.
But really, these potatoes . . . These potatoes are so rich and creamy, and perfectly cooked. You really do NOT want to miss out on them.
And they are not as fiddly as normal scalloped potatoes. You don't have to create a creamy bechamel to cook them in.
You begin by cooking thinly sliced potatoes in some hot chicken stock in the microwave. You can even do this right in the baking dish if it is microwave safe.
Once they are tender at the edges, you mix together some heavy or whipping cream and flour and then just fold it into the potatoes.
Easy peasy. You could even use undiluted evaporated milk instead of the cream if you wanted to. I always keep cans of that stuff in my cupboards. It is a very handy storecupboard ingredient to have on hand!
I also like to season them a bit with salt and pepper, and I add some garlic and onion powders as well as dried rosemary. I like to pulverise the rosemary so that it gets evenly distributed throughout.
Spread the potatoes in the dish, cover and bake for about half an hour by which time they should be getting pretty tender. The coated chops then go on top and the while mix is baked uncovered for a further fifteen minutes or so, depending on the thickness of your chops.
Obviously, the thicker your chops are, the longer it will take to cook them. My chops were about 1/2 inch thick maximum.
As you can see, I ended up with tender, perfectly cooked, not dry chops. And those potatoes, perfect also. Rich and creamy.
Altogether this "Devilish" combination is incredibly delicious and a real family pleaser. I served it with some roasted and mashed sweet potato and a mix of steamed peas and carrots for the win! Perfect for the stormy snowy day we are having today!
Deviled Pork Chops
Yield: 2
prep time: 10 Mincook time: 1 Hourtotal time: 1 H & 10 M
Tender and moist chops with a tasty crumb baked atop rich creamy scalloped potatoes. These are delicious. The recipe can be doubled.
Ingredients
For the chops:
- 2 pork chops, cut 1/2 to 3/4 inch thick, fatty edges slashed at 1/2 inch intervals
- 1/2 TBS Dijon mustard
- 1 tsp mayonnaise
- 3/4 tsp hot sauce
- 1/2 cup (60g) panko bread crumbs
- 1/3 cup (60g) Parmesan cheese divided
For the Potatoes:
- 1 pound baking type of potatoes, peeled and sliced 1/4 inch thick
- 1/2 cup (120ml) boiling chicken stock
- 1/4 tsp dried rosemary
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- salt and black pepper to taste
- 1/2 cup (120ml) heavy cream
- 1 TBS flour
Instructions
- Put the potatoes into a bowl along with the chicken stock, rosemary, onion and garlic powders and some salt and pepper. Cover and cook on high in the microwave for 6 to 8 minutes or until the edges of the potatoes are supple and translucent.
- While the potatoes are cooking, preheat the oven to 200*C/400*F/ gas mark 6. Butter a 7 by 11 inch shallow baking dish. Set it aside.
- Whisk the flour into the cream slowly until it is amalgamated and smooth. Stir this mixture into the partially cooked potatoes, along with their juice. Pour the whole thing into the baking dish, smoothing it all out evenly. Cover tightly with foil and then bake in the preheated oven for 30 minutes, at which time they should be almost tender.
- Combine the panko bread crumbs along with 2 TBS of the Parmesan cheese in a shallow dish. Whisk the Dijon mustard, hot sauce and mayonnaise together. Pat the chops dry and season with salt and pepper, Brush one side generously with the mustard mixture and then press this side down into the bread crumb mixture to coat well.
- Remove the potatoes from the oven. Sprinkle with the remaining Parmesan cheese. Place the chops on top, crumb side up. Sprinkle any remaining crumbs on top. Return to the oven and bake, uncovered for a further 15 minutes or so, until the chops are golden brown and crispy and the juices run clear. Let rest for 10 minutes and then serve.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Ahhh, February, the month of lovers. Valentines Day, that one day a year dedicated to lovers everywhere. Traditionally this is a day we like to spoil our loved ones with a special meal and other goodies.
Everywhere you look the shops are filled with flowers, heart shaped boxes of candies and the like, just waiting for people to decide in what way they are going to show their chosen sweetheart how much they love them..
I don't have a sweetheart to spoil this year, but I can tell you that Valentine's Day has always been a really special day for me. As a child I loved cutting and gluing all of my paper Valentines and their envelopes together, ready to gift my special friends at school.
We used to get those books of valentines and each would laboriously be cut out along with their matching envelopes. Half the fun of these Valentine books would be getting them ready. There was always a special one to gift your teacher with included.
We would have also made special boxes and envelopes at home to be used at school to collect any Valentines gifted to us by others in the class. Some years there would even be a contest for who would have the most beautifully decorated Valentine box.
I remember winning the prize one year. My mother had helped me to make a beautiful box out of an old square cardboard box. It was covered in white crepe paper with a white crepe paper ruffle all the way around the outside as well as a red ribbon. It was meant to look like a cake.
The top was decorated with small red paper hearts with white writing on them. Words saying things that were always on those candy hearts we used to get.
Saying things like "I LUV YOU" "BE TRUE" "HUG ME" "BE MINE" and "YOU R CUTE." I remember thinking it was the cutest box ever and my teacher must have agreed with me because it won the prize.
I never really saw my mother as being very creative but I think I was very wrong in thinking that. She may not have drawn or painted, but she was always knitting mittens, sewing clothes for us, doing fancy embroidery on tea towels, dresser scarves, pillows and the like.
I think she was a lot more creative than we gave her credit for being. Thank you mom! I wish I had been more vocal about my thanks and appreciation at the time. Now she is in heaven it is too late, but I am fairly confident she always knew how much I appreciated her anyways.
These Berry Custard Cakes make the perfect Dessert for a celebratory Valentines Day dinner for either your sweetheart or your family. They are baked in individual ramekins.
If you have heart shaped ones that would be lovely. I don't however, so need to use round ones. Their presentation will be lovely anyways, no matter the shape of the ramekin.
They are also very easy to make, and can definitely be made ahead of time. You can make them up to a day or two in advance, keeping them covered in the refrigerator, ready to slip onto serving dishes when needed.
You begin by putting a spoonful of fruit jam in the bottom of each ramekin and topping it with some berries, fresh or frozen. I have used raspberry jam and mixed summer berres for these, including raspberries, blackberries and blueberries.
These are then topped with cubed pound cake and an egg custard is poured over top before baking in a Bain Marie. (Fancy name for a roasting tin filled with hot water.) The ramekins are put in, hot water poured around them and then they are baked in the oven until they set.
Once baked and tipped out of the ramekins you have beautiful little dessert cakes, composed of tart/sweet and sticky berries with a type of bread/cake pudding on top, all encased in a rich custard. Ready to be dusted with some icing sugar like a frilly petticoat.
Served with a fruit coulis, some chocolate sauce or warmed sieved fruit jam, these always make for a beautiful presentation and are incredibly delicious to boot. In short, a winner/winner of a Valentines Celebration Dessert!
Berry Custard Cakes
Yield: 6
prep time: 5 Mincook time: 45 Mintotal time: 50 Min
Delighful little baby cakes with a delicious pound cake custard baked atop a layer of sweet berries. Delicious when served with some raspberry coulis, chocolate sauce, or warmed and sieved raspberry jam.
Ingredients
- 2 TBS raspberry preserves
- 2 cups (300g) of assorted berries
- 1 cup (60g) of pound cake, cut into 1/2 inch cubes (madiera cake)
- 2 1/4 cups (500ml) of evaporated milk (NOT sweetened condensed) (can also use light cream or half and half)
- 1/2 cup (95g) of white sugar
- 2 large free range eggs
- 2 large free range egg yolks
- 2 tsp vanilla
To finish:
- Icing sugar for dusting
- raspberry coulis, chocolate sauce, or warmed and sieved raspberry jam
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter 6 (4 to 6 ounce) ramekins. Place 1 tsp of preserves into the bottom of each ramekin. Divide the berries amongst the ramekins. Top each with an equal portion of cake cubes. Set aside.
- Whisk together the evaporated milk (cream or half and half), eggs, egg yolks, sugar and vanilla. Divide equally amongst the ramekins, pouring it in over top of the cake cubes.
- Place each ramekin into a shallow roasting pan. Place the roasting pan on a rack in the oven and fill with boiling water to come halfway up the sides of the ramekins.
- Bake for 35 to 45 minutes until set and golden brown.
- Run a sharp knife around the insides of each ramekin to loosen cakes and tip out, then tip back right side up onto 6 dessert plates.
- Dust with icing sugar and serve warm with your desired sauce. Delicious!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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