Chilly winter nights are here and we cannot wait to share some of our favourite winter special recipes! There is nothing more comforting than a hot plate full of delicious food during the chilly winter. We at Nature’s Basket have put together some amazing recipes with all the ingredients that are available at Nature’s Basket.com.
- Mustard chicken with winter vegetables
Ingredients:
- 1kg of boneless chicken
- 2 onions
- 6 celery sticks
- 6 carrots
- 2 bay leaves
- 2 thyme sprigs
- 1 black peppercorn
- 50 gms of butter
- 100 gms of bacon
- 1 tbsp of plain flour
- 2 tbsp of mustard
Instructions:
- Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt
- Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs
- Cool slightly, remove the chicken to a dish, then strain the stock into a bowl
- When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands
- Chop the remaining onion, and cut the celery and carrots into thick slices
- Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins
- Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don’t have enough, make it up with water), then gradually add to the pan, stirring
- Cover, then simmer for 20-25 mins until vegetables are tender.
- Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.
2. Chicken noodle soup
Ingredients:
- 1 & ½ kg of bone-in chicken thighs
- ½ tsp of salt
- ½ tsp of pepper
- 1 tbsp of canola oil
- 1 large onion
- 1 garlic clove
- 5-6 cups of chicken stock
- 4 celery ribs
- 4 medium carrots
- 2 bay leaves
- 1 tsp of fresh thyme
- 1 tsp of lemon juice
Instructions:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat
- Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin
- Discard drippings, reserving 2 tablespoons
- Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes
- Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to the pan
- Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes
- Transfer chicken to a plate. Remove soup from the heat
- Add noodles; let stand, covered, until noodles are tender, 20-22 minutes
- Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot
- Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
If you are looking for more winter dinner recipes, you can check out nourishing winter recipes.
