Elystan Street on Instagram: "Old-school never tasted so good. Chef Phil Howard’s chicken à la crème is a lesson in restraint - and rich, creamy brilliance. Tender chicken, wild mushrooms, and a sauce you’ll want to mop up. Just £20, with a £5 wine pairing that makes lunch feel like a proper occasion. Available at Elystan Street for £25 all in, Monday to Saturday lunch. Walk-ins welcome, but bookings get brownie points. #TheWonderList #PhilHoward #LondonLunch #ChickenALaCreme #ClassicFrench #NeighbourhoodGem #LondonRestaurants #AffordableLuxury #ModernClassic #WhereToEatNow #HiddenLondon #RefinedComfort #LondonChefs #toplondonrestaurants #londoneats #londonguides #londonfoodie #foodie"
ariella on Instagram: "Three hour roast chicken from @sinamizrahi’s cookbook Good Food ❤️ Ingredients 15 small potatoes, such as fingerling or baby potatoes (1 lb) 6 shallots or 16 pearl onions, peeled 6 cloves garlic: 4 whole; 2 minced 2 Tbsp extra virgin olive oil, divided 1 (4-|b) whole chicken, patted dry 2 tsp kosher salt, divided ½ tsp coarsely ground black pepper 4 sprigs thyme or ½ tsp dried thyme (optional) ½ lemon Directions 1. Adjust oven rack to the middle. Heat oven to 300°F. 2. Place potatoes, shallots, and whole garlic cloves into a 5-quart Dutchoe heavy oven-safe pot. Drizzle with 1 tablespoon olive oil; season with I tes salt. Toss to coat. 3. Place chicken, breast-side up, over the potatoes. In a small bowl, combines minced garlic, remaining 2 tablespoons olive oil, s
James - BeefyBoysFood on Instagram: "Sunday night comfort food - tarragon chicken, mash, carrots and peas. One of my favourite all time chicken recipes from @juliusroberts cookbook. Spatchcock chicken cooked in white wine, cream, mustard, tarragon and olive oil to create the perfect sauce when mixed with the roasted chicken. I think you can have it any time of year, summer with a salad or winter with the classic roast bits. Either way happy days. Method: Preheat oven to 220 (c). Spatchcock your chicken / ask your butcher to do this for you. Rub olive oil and salt over the chicken and place on a bed of whatever veggies you want. Cook for 20 mins until starting to get golden. Mix together double cream, mustard, a big handful of tarragon, salt & pepper. After 20 mins take your chicken o
Chef zouheir on Instagram: "Cranberry & Spinach Stuffed Chicken Breasts with Brie 🐓🍓🧀 Ingredients 🛒 For the Chicken: 4 boneless, skinless chicken breasts 🐓 1/2 cup fresh spinach, chopped 🥬 1/3 cup dried cranberries 🍒 4 oz brie cheese, sliced 🧀 2 tablespoons olive oil 🫒 1 teaspoon garlic powder 🧄 1/2 teaspoon dried thyme 🌿 1/2 teaspoon salt 🧂 1/4 teaspoon black pepper 🌟 For the Glaze: 2 tablespoons honey 🍯 1 tablespoon balsamic vinegar 🍷 1/4 teaspoon Dijon mustard 🌟 Instructions 👩🍳 Prepare the Chicken: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper. Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through. Make the Filling: In a bowl, mix the chopped spinach, d
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