Frittata | Omelette | Chicken and Broccoli Frittata | Chicken Recipes | Chicken Ideas

Chicken & Broccoli Frittata

I did this last night for the first time and was delighted at the reception it got! Hubby and kids devoured it and said we should definitely have that again!!

This recipe is simplicity itself and full of goodness for the whole family.

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4 (generous servings as a complete meal)
Approx. 360kcal per serving

  • 550-600g fresh raw broccoli, roughly chopped
  • 325g (approx. 4) chicken thigh fillets, skinned & boned
  • 1tsp olive oil
  • 3 cloves garlic, finely chopped (click to view ‘how to’ video), or you can use 1tsp garlic powder or dried chopped garlic…adjust accordingly if you like a less garlicky taste
  • 8 large free-range eggs
  • Salt & freshly ground black pepper to taste
This slice is equivalent to approx. half a portion


Chop the chicken into approx. 1cm x 1cm pieces
Roughly chop the broccoli into similar size pieces
Heat the oil in a large non-stick frying pan (ideally one that has a lid as you’ll need it later)
Add the chicken & garlic to the hot oil, season with salt & pepper…keep the heat high
Stir until all the chicken is browned but not cooked through, then add the broccoli (don’t worry if the pan appears over-full, as the broccoli will cook down) and stir, still on a high heat
Turn down the heat and cover with a lid or large plate to allow the broccoli & chicken to cook with their own steam
After approx. 5-10 mins (depending on how crunchy or soft you like your broccoli!), the chicken and broccoli should be cooked and the broccoli slightly less cooked than how you’ll want them in the final Frittata
Break the eggs into a bowl, lightly season with salt & pepper, mix them just enough with a fork to break the yolks up, do not over mix/whisk
Pour the eggs into the frying pan with the broccoli & chicken, stirring quickly so that the Frittata doesn’t immediately set, allowing you to evenly distribute all the ingredients
Cover the pan with a lid until the Frittata is cooked (you will no longer see raw/runny egg on top)
If you prefer a softer Frittata, you can cook the base without a lid, then place the whole frying pan (make sure you use one that is oven-proof) under a pre-heated grill to cook the top, leaving the inside moist & slightly runny)

Variation: You can also top the Frittata with grated parmesan for a more indulgent meal!

Gloriously Good!

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Coq Au Vin | Chicken Recipes | Chicken Dishes | Chicken | Recipes | Food | Cooking

Coq – Au – Vin

This is my version of this classic dish.  I’ve kept fat content as low as possible while still using indulgently rich extra thick double cream (but not much of it!).  You can choose to retain the chicken skins, of course, but this will make a much more calorific dish.  Cooked as per my recipe, despite the luxuriously rich and creamy taste & texture, one portion (excluding accompaniments such as creamed/mashed potatoes) comes in at just under 500kcals!

Ingredients – for 4 people
  • 8 chicken thighs (skinned, with bone); 2 per person
  • 120g shitake mushrooms, sliced into thick slices
  • 3-4 large carrots (450-500g), sliced on diagonal in big chunks
  • 2-3 stalks celery (approx. 150g), sliced on diagonal in big chunks
  • 2 onions, roughly chopped
  • 4 tsp olive oil
  • salt (to taste)
  • garlic powder or dried chopped garlic (1.5tsp if powder, 2tsp if chopped)
  • 6 tbsp plain flour
  • 4tbsp (60ml) extra thick double cream
  • 150ml white wine
  • 1l chicken stock (I like to make this with 1l water and 2 Knorr Chicken Stockpots, but you can use any good commercial or home-made chicken stock, of course)


  1. Prepare the vegetables as described in the ingredients list and skin the chicken, trimming off any excess fat
  2. Set your slow cooker to ‘Auto’ (or heat your oven to a low temperature, approx. 90ºC)
  3. Heat 2tsp olive oil in a non-stick frying pan (high heat)
  4. Press chicken thighs into a bowl containing flour, lightly coating both sides, then carefully place each piece into frying pan
  5. Season with salt & half the garlic, turn over, season with salt & other half of garlic, thus ensuring both sides are seasoned & browned
  6. Place chicken into slow cooker
  7. Return pan to the heat, add remaining 2tsp of olive oil
  8. Whilst keeping the heat high, add onions
  9. Once onions start to brown (after about 30-60secs), add mushrooms
  10. Keep on high heat, stirring continuously for 1-2 mins
  11. Pour on the white wine (this should instantly start bubbling/boiling), stir, then pour onto chicken in the slow cooker
  12. Add carrots & celery to the slow cooker
  13. Pour on chicken stock (
  14. Stir, cover & cook for approx. 5-5.5 hours

If you don’t have a slow cooker, you can cook this in the oven in a covered casserole dish, on a low temperature (approx. 80-100ºC) for a similar amount of time, or on the hob in a covered sauté pan or stockpot, on a low heat for approx 45 mins.

Once cooked, remove chicken and vegetables from the stock in the slow cooker and keep warm
Take some of the stock, all of the celery and 2-3 pieces of carrot, place in a blender & ‘blitz’ (remember to take extreme care when blending hot liquids…ensure steam has a means to escape, e.g. by leaving the centre section of the blender lid off, and covering it with a folded teatowel)
Place the blended stock & vegetables into a sauté pan or saucepan, stir in the double cream, then stir in the remainder of the stock and heat on a high heat until starts to simmer (not boil!), stirring continuously
Turn heat down and simmer for a few minutes, until the sauce has thickened and reduced in volume to about 2/3rds of the original amount
Plate up the chicken pieces and vegetables along with a good dollop of rich creamed or mashed potatoes, then pour on a generous amount of sauce and serve immediately.

Gloriously Good!

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Low-fat recipes | chicken recipes | chicken soup | chicken chowder | Low-cal soup | low-fat soup

Chicken, Vegetable & Potato Chowder with tomatoes

I know I use a lot of poultry and I do have recipes that don’t involve chicken, turkey or generally low-fat ingredients, but everybody’s more health conscious, I find I can’t lose weight unless I innovate with my food, and the end result is lots o low-fat poultry-based recipes!

Anyway, this is another recent family favourite…I came up with this one a few months ago and hadn’t done it for a while, so it was great to see that everyone was really excited that I’d made it again tonight (well, when I say everyone…Hannah, who is getting more and more fussy at the grand old age of 12, tolerated it, but still had 2 bowlfuls! lol)

Preparation Time: 10 mins
Cooking Time: 20-30 mins
Serves: 8 good portions (under 200kcals per portion!) or 
6 very generous portions


  • 400g white potatoes
  • 300-350g chicken thigh fillets
  • 1 drained tin sweetcorn (285g drained)
  • 1 onion
  • 3 cloves garlic
  • 250g broccoli
  • 1 tin/carton chopped tomatoes (400g)
  • 200-250g carrots
  • 2tbsp plain flour
  • 1l chicken stock (fresh or made from stock cubes…my personal preference is for Knorr Stockpots, but any good commercial stock will work)
  • 5g butter (I prefer to use real butter rather than low-fat alternatives, but I use it in very small quantities)
  • Salt (rock or sea) & ground chilli flakes, to taste


  • Peel & chop the potatoes into approx 1.5cm chunks
  • Chop the ckicken into small chunks
  • Roughly chop the onion so the pieces are roughly on a par with the potatoes
  • Finely chop the garlic
  • Finely chop the carrots
  • Roughly chop the broccoli
  • Make up the chicken stock according to instructions (I will post my own authentic chicken stock recipe soon, I promise!)

In a big stockpot or casserole dish, melt the butter, then add the chopped onion & garlic.  Fry, stirring continuously, on a high heat for a minute or two.  Once they start browning & softening, add the chicken.

Season the chicken with a little salt and some ground chilli flakes (I go easy on the chilli at this stage so everyone can then add some chilli flakes according to their own taste at the table), stir and ensure the chicken is sealed/browned all over.

Turn the heat down to minimum (if you’re using an electric hob, take the pan off the heat as the hob will be too slow to respond) and add the flour.  Stir it in quickly, making sure it’s coated the chicken pieces and absorbed any juices, then gradually add a bit of stock, stir it in until the thick ‘sauce’ is smooth, then add a bit more and stir it in again, repeating this until you can add the entire stock.

Add the chopped tomatoes, potatoes, sweetcorn and carrots to the pot, but not the broccoli.

Bring to the boil, stirring occasionally, then put on a lid, turn the heat down to minimum and leave to simmer for approximately 20 minutes, stirring occasionally.  The potatoes should be cooked but not too soft at this point.

Add the broccoli, stir in and replace the lid.  Leave to cook until you’re happy with the broccoli consistency (about 5 minutes max for me as I like my broccoli fairly crunchy).

Serve on its own for a hearty, warming and filling low-calorie meal, or with some fresh crusty buttered bread for an indulgent treat…

Gloriously Good!;)

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