main course recipes

Here is an easy but infallible marriage of a few humble ingredients. Every town, village and hamlet in the Marche area has a variation on this chicken merrylands recipe, but what they all share is a strong sense of regional pride and, most importantly, glorious flavours. This keeps well in the fridge for up to 1 day. As it cools the sauce will firm up, so make sure you reheat it thoroughly to allow it to return to its liquid state.

Easy chicken recipe with wine by Silvia Colloca

(60 milliliters) extra virgin olive oil

garlic cloves, skin on, bashed

rosemary

oregano leaves

chicken marylands (leg and thigh portions), excess fat removed

white wine

cherry tomatoes, some kept whole, some cut in half

Crusty bread, to serve

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This&nbsp;recipe&nbsp;from Audrey Deane is a great way to use up that chunk of roast pork leftover from Sunday lunch, making it a perfect dish for the start of the week. Serve with pasta or rice or with a jacket potato.

Leftover pork roast ragu (slow cooker)

celery stick, finely chopped

carrot (peeled, finely diced)

onion (finely diced)

red pepper (deseeded and finely diced, optional)

½ courgette (finely diced, optional)

roast pork

bacon

passata

½ tsp Italian mixed herbs

pasta (rice potatoes

Put the diced celery, carrot and onion and any other vegetables into the slow-cooker basin

Add the cubes of meat and slivers of bacon

Pour over the passata, add the herbs and stir well

Place the lid on tightly and cook on LOW for 6–8 hours until tender

Serve with pasta, rice or jacket potatoes and sprinkle with parmesan

So simple to make and absolutely delicious.

Filling pasta bake packed with roast chicken and topped with cheese 

Creamy tomato and chicken pasta bake

fusilli

broccoli florets

olive oil

garlic

cooked chicken (shredded)

double cream

mozzarella

parsley

ham (optional)

Bring a large pan of salted water to the boil. Cook the pasta until al dente. Add the chopped broccoli 3 minutes before the end of cooking time. Drain and place to one side.

Add the olive oil to a separate pan over a medium heat. Add the crushed garlic and cook for 1 minute to soften, before adding the shredded, cooked chicken. Cook for a further 2 minutes.

Add the passata, bring to the boil and then simmer for a couple of minutes. Remove from the heat, then stir in the cream.

Add the pasta and broccoli to a large, ovenproof dish. Slowly pour the creamy chicken sauce over the top of the pasta and stir to combine.

Tear the mozzarella into small pieces and dot it over the pasta. Add the herbs and the cooked ham (optional).

Bake for 25-30 minutes until golden and bubbling.

Love it, easy and tasty but to make it more economical and less rich, substitute the cream for a mix to the same consistency of budget cream cheese and milk. Also, careful to keep the dish a good size so that all the past is covered with sauce and mozzarella.

Just made this and it went down well with enough leftover for tomorrow's lunch! I cooked some chopped chicken breast and then added the sauce, I also used dried oregano

Steak doesn't have to be a heavy meal - give it a Japanese-style marinade for a low-fat supper

Miso steak

tbsp brown miso paste

dry sherry

tbsp caster sugar

garlic cloves

lean steak

baby spinach, sliced cucumber, celery, radish and toasted sesame seeds, to serve

Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.

To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.

This Peruvian chicken soup is a delicious winter soup full of rotisserie chicken, rice, vegetables, and LOTS of cilantro. Super simple to make and ready in just an hour. It&#x27;s the perfect weekday or weekend soup! 

Peruvian Chicken Soup

rotisserie chicken, meat

(4 ounce) can diced green chiles

yellow onion, diced

red bell pepper, seeded,

cumin

Kosher salt,

Black pepper,

baby potatoes, quartered

carrots,

white rice

chicken stock, divided

cilantro leaves

serrano pepper, seeded

lime, juiced

green onions,

Pick the meat off of a rotisserie chicken...

Pick the meat off of a rotisserie chicken and set it aside.

In a soup pot add olive oil and...

In a soup pot add olive oil and set over medium-high heat.

When the oil is hot add the yellow...

When the oil is hot add the yellow onion, bell pepper, green chilies, cumin, kosher salt, and black pepper to the pot. Cook For about 10 minutes or just until the onions start to soften. Don't let the vegetables brown too much. You just want to help soften them.

Add the 2 cloves of minced garlic and...

Add the 2 cloves of minced garlic and saute for another 30 seconds or just until the garlic is fragrant.

Add in the potatoes, carrots, white rice, and...

Add in the potatoes, carrots, white rice, and chicken stock. Stir to combine.

Let the soup simmer for about 30 minutes...

Let the soup simmer for about 30 minutes or until the rice and potatoes are fully cooked. Stir the soup while it's cooking so the rice does not stick to the bottom of the pot.

While the soup cooks add the cilantro, remaining...

While the soup cooks add the cilantro, remaining 2 cloves of minced garlic, remaining 1/2 cup chicken stock, seeded serrano pepper, and lime juice to a blender. Blend until smooth and no large chunks remain.

When the soup is fully cooked turn down...

When the soup is fully cooked turn down to low, add in the rotisserie chicken and the cilantro mixture. Cook for 5 minutes just to help warm the chicken and incorporate the flavors of the cilantro mixture.

Serve with thinly sliced green onions.

Last week had been quiet exciting! I shared few of my favorite breads, curries, and salad with you all! I am still enjoying a piece of <a href="https://www.chefdehome.com/recipes/455/homemade-hawaiian-sweet-dinner-rolls" target="_blank" title="Recipe link for Hawaiian Sweet Dinner Roll">Hawaiian Sweet Dinner Roll</a> while typing this post.&nbsp;This week, I want to dedicate to some warm and comforting stews, lite breads, plus a little bit of festivity which is MUST in fall season and approaching festivals! I am also excited to announce the first GIVEAWAY for this season this week. So keep an eye and don't forget to participate!&nbsp;<img alt="Lamb and Potato Stew. Nothing says comfort than a bowl of warm lamb and potatoes stew. #soups #stews" src="https://media.chefdehome.com/750/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg 800w,https://media.chefdehome.com/655/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg 655w,https://media.chefdehome.com/492/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg 492w,https://media.chefdehome.com/310/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg 310w,https://media.chefdehome.com/100/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg 100w,https://media.chefdehome.com/750/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Here is week's first comforting Lamb and Potatoes Stew. This is one of my favorite stew early fall-winter season. Vishal loves anything but lamb and no-doubt potatoes are welcome anytime too.&nbsp;This stew is invention of my lazy cooking style.... no-no, don't get me wrong, I can cook for hours when it is for Vishal or a guest or family, I am just lazy for myself... If I have an option, I won't lift a hand to cook for myself. &nbsp;Last week, I had very less amount of lamb in fridge and had totally no clue... what to cook for dinner... and (as usual), I wanted to keep it simple. Even though I was not in mood to eat meat, I wanted to finish the lamb before we head for grocery over the weekend. Hence, I decided to kill-two-birds-with-one-stone. Even when I don't eat meat, I don't mind eating vegetables cooked in same pot with meat. I made this delicious one-pot lamb stew for Vishal, thereby finished lamb (mission 1 is DONE), and added sweet peppers to serve me - the lazy-diet-freak-myself (mission 2 is DONE). End result was a flavorful lamb stew with comforting slow-cooked, broth rich, and flavored &nbsp;potatoes, and broth-soaking sweet peppers with bite of brine-y olives here-and-there.In other words, it was a "lamb and potatoes stew" for Vishal (since he will not eat peppers/or any veggies I add to this stew. When there is meat, there should be no veggie-stuff for him.......), AND "potatoes and peppers stew" for me since I not wanted to cook for me separately.Recipe steps pictures show about 1/2 pound of lamb. I have upgraded the recipe ingredients to share 4 serving lamb stew with you. This stew recipe is very forgiving. Feel free to reduce amount of lamb, and/or increase veggies to fit your taste and style. If I had 1 lb lamb, I would have frozen 2 servings of stew to serve later. Spices and Yogurt marinated lamb, and olives define the flavor-profile of this Mediterranean-inspired stew. You can change meat or veggies per your choice, but, I highly recommend using marinade and olives for this stew.I made fresh Pita Bread to compliment &nbsp;Mediterranean flavors, will share recipe with you in a day or two. If you end up making lamb stew before I add recipe, feel free to bring store-bought pita bread or chose a bread from suggestions below.Happy Cooking!<img alt="Warm and Comforting, hearty Lamb and Potato Stew" src="https://media.chefdehome.com/750/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg 800w,https://media.chefdehome.com/655/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg 655w,https://media.chefdehome.com/492/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg 492w,https://media.chefdehome.com/310/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg 310w,https://media.chefdehome.com/100/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg 100w,https://media.chefdehome.com/750/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw"><img alt="Warm and Comforting, hearty Lamb and Potato Stew" src="https://media.chefdehome.com/750/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg 800w,https://media.chefdehome.com/655/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg 655w,https://media.chefdehome.com/492/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg 492w,https://media.chefdehome.com/310/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg 310w,https://media.chefdehome.com/100/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg 100w,https://media.chefdehome.com/750/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Paleo Notes: Skip sugar and white wine for paleo version. And also marinate lamb in lemon juice instead of yogurt.

Lamb and Potatoes Stew

lbs Lamb, bone-less, cubed

tbsp Yogurt, preferred thick yogurt,

Salt

tsp Black Pepper

tbsp Oregano

tbsp Olive Oil

tsp Cumin Powder

lbs Potatoes, 2 medium potatoes, diced to 2 inch cubes

Cup Yellow Onion, thin chopped

tbsp Tomato Paste

Cup Tomatoes, grated 2 fresh roma tomatoes,

Bay Leaf

Sugar

Salt and Black Pepper, adjust per taste

Cup White Wine

tsp Red Pepper Powder, paprika

Cup Kalamata Olives, pitted

6-8 Sweet Peppers, seeds removed,

For Yogurt-Spice Marinade, mix all marinade ingredients in a bowl.

Add cubed lamb pieces and let lamb marinate for 30 minutes to 1 hour in refrigerator.

Stew - In a deep heavy bottom pan, heat 1 tbsp olive oil, add marinated lamb along with all marinade and stir-fry until lamb has started to get brown (4-5 minutes). Add diced onion and paprika, saute until onions are soft (3-4 minutes)

Now, add bay leaf, tomato paste, grated fresh tomato, and sugar, then saute until oil starts to separate 

 Raw tomatoes should be all cooked and one-tone with rest of ingredients. At this stage, add white wine and bring to boil, then simmer for 2-3 minutes so alcohol from wine has all evaporated.

 Add diced potatoes and 2 cups of water. Cover and simmer stew on low heat for 1 hour or until lamb and potatoes are tender. 

Now, add olives, sweet peppers, salt and black pepper as per taste and simmer for 10 more minutes. 

Discard the bay leaf. Serve hot with steamed rice or flat bread of your choice. Enjoy!

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Easy chicken recipe with wine by Si...

Leftover pork roast ragu (slow cook...

Creamy tomato and chicken pasta bak...

Miso steak

Peruvian Chicken Soup

Lamb and Potatoes Stew

Top 6 main course recipes recipes from across the web

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Top Tags

Easy chicken recipe with wine by Si...

Leftover pork roast ragu (slow cook...

Creamy tomato and chicken pasta bak...

Miso steak

Peruvian Chicken Soup

Lamb and Potatoes Stew

The most viewed main course recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine