Donal Skehan’s One Pot Recipes – Spiced Indian Fried Chicken, Chicken Mushroom Pie and Boeuf Bourguignon

We have just moved again, our third move in the last 18 months. Yes, we almost lost our minds. Bad luck with two shortened leases has meant that we now have the entire relocation process under control.

I was content with kitchens which are frankensteined along with layouts that completely disregard how one actually cooks in a kitchen. However, our newest is a dream find and adheres to the golden triangle rule of kitchen layout by having the stove, worktop and sink/dishwasher all in close proximity.

It’s such a simple difference, but Holy Moly it changes your workflow and how you actually cook. If your kitchen is driving you crazy, this is your sign to give it some renovation love.

Inspired by a new love of cooking and the changing seasons, this week I have three wonderful one-pot winners for those cold-weather comforts. A one-pot spiced chicken dinner is what the big ol’ Le Creuset pot in the back of your cupboard was calling for, and a great way to use a whole chicken with a little difference. The combination of the flavorful yoghurt marinade and roasting in a heavy, high-sided pot results in a tender and deeply flavorful chicken that’s perfect for Sunday lunch with rice.

If you want comfort food on a plate, you’ll find it in this One-Skillet Chicken and Mushroom Pie that evokes all the coziness of crisp fall evenings. It’s an easy creamy chicken and mushroom filling that can be spiced up with the fanciest mushrooms you can find and even a sprinkle of Marsala for some depth. Since it’s great for kids, I add finely chopped spinach and peas and any other veggies I have in the fridge for extra nutritional value.

Thanks to the movie Juliet & Juliet, now every time the French classic Boeuf Bourguignon is mentioned, Julia Child comes to mind. Although this dish grew up regularly in my house, I had to seek advice Mastery of French culinary art play it safe it would get Mrs. Child’s approval. It’s a rich and deeply flavored dish that sings of comfort.

Indian Spiced Chicken Stew


Indian Spiced Chicken Stew

Time: 90 minutes Servings: 4

1 whole chicken (1.5 kg)
8 garlic cloves, finely grated
1 large thumb-sized piece of ginger, finely grated
A large bunch of cilantro, leaves and stems separated
100 ml yoghurt
150 ml crème fraîche
1 lemon, juice and zest
1 tbsp turmeric
1 tbsp cumin
1 tbsp coriander
1 tsp cinnamon
1 tsp cardamom
2 tablespoons garam masala
1 large onion, cut into 1 cm thick slices
rice, to serve
sea ​​salt and ground black pepper

1. Preheat oven to 200°C/400F/gas mark 4.
2. First prepare the marinade. In a mortar or food processor, blend the garlic, ginger, and coriander stalks into a smooth paste.
3. Stir in the yoghurt, crème fraîche, lemon zest, juice and spices.
4. Season generously with salt and pepper.
5. Place the onion slices in the bottom of a large heatproof saucepan with a lid. Score the chicken all over with a sharp knife and then add to the pot.
6. Squeeze the leftover lemon into the center indentation, then pour the marinade over it and massage it into the chicken on all sides.
7. Put the lid on the pot and cook in the oven for 1 hour.
8th. Remove the pot from the oven, remove the lid and pour over the resulting sauce.
9. Place back in the oven and increase the heat to 450F to cook uncovered for 15 minutes, until slightly charred on top.
10 Serve with rice and a garnish of fresh coriander leaves.

Beef Bourguignon

Time: 40 min. + cooking time For people: 4

900 g beef steak cut into 3 cm cubes
2 tablespoons flour plus extra for dusting
2 tbsp olive oil
150g streaky bacon, sliced
1 large onion, peeled and sliced
1 large carrot, peeled and sliced
3 garlic cloves, peeled and finely chopped
500 ml red wine
300 ml beef broth
1 bay leaf
1 tbsp tomato puree
sea ​​salt and ground black pepper
18 pearl onions or small shallots, peeled
300g mushrooms, wiped and left whole
Mashed potatoes to serve
A good handful of flat-leaf parsley, roughly chopped, to serve

1. Preheat oven to 150°C/300F/gas mark 2. Place the steak pieces on a plate and pat dry with paper towels. Dust each piece with some flour.
2. Heat 1 tablespoon oil in a heavy saucepan with lid over medium-high heat. Add the steak pieces and sear on all sides until they are a deep brown color. Don’t overfill the pot or you won’t get a good color on the meat, so it’s best to do this in batches. Add the bacon with the last batch and fry until sizzling and golden.
3. Remove steak pieces and bacon and set aside on a plate. In the remaining meat juice, sauté the onions and carrots until soft and add the meat back.
4. Stir in the garlic and add the flour. Simmer for 4 minutes, stirring occasionally.
5. Pour in the wine, beef stock and bay leaf, add the tomato puree and stir through. Season with sea salt and ground black pepper and bring to a simmer.
6. Cover the pot and place in the oven to cook very slowly for 3 hours, until the liquid has reduced by half and the meat is incredibly tender when you pierce it with a fork.
7. About 20 minutes before serving, sauté the pearl onions and mushrooms in a nonstick skillet over medium-high heat with the remaining oil, until tender, about 6 minutes. Add these to the casserole 10 minutes before the end of the cooking time.
8th. Serve with creamy mashed potatoes and freshly chopped parsley.

One Pan Chicken & Mushroom Pie


One Pan Chicken & Mushroom Pie. Photos: Donal Skehan

Time: 1 hour + cooling time For portions: 4

3 tbsp olive oil
8 skinless, boneless chicken thighs, diced
25g unsalted butter
1 onion, finely chopped
2 garlic cloves, grated
200 g mushrooms, halved
1 heaped tbsp flour
150 ml white wine
1 tbsp Dijon mustard
200 ml chicken broth
150 g frozen peas, defrosted
60 ml double cream
200g spinach
375 g whole butter puff pastry
1 free range egg, cracked
Sea salt and freshly ground black pepper

1. Heat half the oil in a 25-30 cm (10-12 inch) ovenproof skillet over medium-high heat. Season the chicken and sear on all sides. Put aside.
2. Add the remaining oil and butter to the pan and sauté the onion for 5 minutes. Then add the garlic and mushrooms and fry for another 5 minutes until golden brown.
3. Stir the flour into the onions and then gradually add the white wine. Simmer for a minute, then stir in the mustard and return the chicken to the pan. Pour in the stock and cream, stir in the peas and spinach and allow to collapse. Then remove from the heat and cool until just warm.
4. Preheat the oven to 210°C/190°C for a fan oven. Roll out the dough to fit over the pan. Place on top of the filling and tuck in the edges.
5. Brush everything with beaten egg and make a small hole in the middle. Bake for 30 minutes until risen and golden. Donal Skehan’s One Pot Recipes – Spiced Indian Fried Chicken, Chicken Mushroom Pie and Boeuf Bourguignon

Fry Electronics Team

Fry is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – The content will be deleted within 24 hours.

Related Articles

Back to top button