Again, I took pictures of this delicious dish and again, they do not seem to be doing the food justice...so I hope that you have food-obsessed minds like me and manage to visualise the recipe, as it really is worth a go, especially at the moment in the lovely summer heat. I know it's roasted, but the flavours are really fresh and the meal isn't heavy. Plus, you can pretty much just bung it in the oven, with only a few trips back from the garden to add the ingredients, all of which can coincide with another pour of a crisp, cold summer wine...
Karen has been on and on and on at me for a good year now about this dish she and Kate used to make back in the day that she really loved and finally last night, we got the ingredients and I got some basic instructions. The results were amazing. I made a marinade for the chicken and we also used our sin-seasoning - the dirty and wrong chicken shake thingy from Bisto - it's so wrong and yet so right....
You only need one largish baking tray - we used our trusty cast iron.
Ingredients
1. Two chicken legs ( I totally recommend the organic ones from Waitrose, they don't shrink and they taste awesome)
2. One Pepper (any colour) sliced
3. One courgette, sliced into batons
4. 2 small red onions, in large chunks
5. baby potatoes, halved if they're on the large side, as many as you like! season with chicken shake and pepper.
6. Mushrooms, halved, about a handful
7. Four tomatoes on the vine
for the marinade....
1. 1 large clove garlic roughly chopped
2. four sprigs rosemary
3. 4 sprigs oregano
4.a good slug of rapeseed or mild olive oil
5. 1/2 tsp chilli powder
6. pepper
7. Bisto chicken shake thing
Instructions.
1. Pre-heat oven to 180 and place the baking tray inside with some oil.
2. blend the marinade ingredients together, seasoning to taste.
3. score the chicken legs, skin side and flesh side then rub the marinade into it.
4. place chicken and seasoned potatoes in the baking tray and set the timer for 20 minutes. Have a glass of wine in the garden in the evening sun ;-)
5. After twenty mins, have a quick inspection and give the tray a shake. add the onions. Set the timer again for a further 20 mins. Repeat wine consumption...
6. Add the tomato, courgette, pepper and mushrooms and cook for a further twenty mins. Maybe one more glass of wine....
7. Serve with a side of mayo and season yours to taste, then eat up as the sun begins to set...
Showing posts with label chicken recipe. Show all posts
Showing posts with label chicken recipe. Show all posts
Tuesday, 9 July 2013
Thursday, 23 May 2013
Faux Fried Chicken with Panko Crumbs New Orleans Style
I've been trying to perfect my 'faux' fried chicken ever since my gf bought me a bag of panko crumbs (genius little things, you all have to get some). Last night, my third attempt, I got them just right. Inspired by the flavours of New Orleans style-cooking, along with a desire not to deep fry my food (at home anyway), let me present to you my "awesome" faux fried chicken.
Ingredients:
1 x pack of chicken drums and thighs (5-6 pieces is ideal)
1 x mug of panko crumbs
3 x garlic cloves, roughly chopped
1/2 red chilli, roughly chopped
4 sage leaves, roughly chopped,
1 sprig of rosemary, just the leaves
4 small sprigs of thyme, just the leaves
1/2 tsp 'mixed up salt' (a product that may only be available in the states, but ample smoke salt and pepper will work too)
2 tsps Cajun seasoning
A 'glug' of rapeseed or sunflower oil
Instructions:
1. Blend all of the ingredients above in an electric blender, except the chicken. Taste - to check the seasoning and add more as required.
2. Score your chicken drums and thighs, pat dry.
3. Rub them with the panko crumb mixture - they don't have to be evenly coated, and the coating shouldn't be too thick.
4. Place in a well oiled baking tray - I would recommend cast iron.
5. If you can, leave them to rest for about an hour. If you can't, chuck them straight into a pre-heated oven at 180 degrees for about 40 minutes, checking half way through.
As you will see from the pictures, I served with purple sprouting broccoli and sliced potatoes in a cheese sauce - I'm still perfecting this one, but what I would say if you want to try it, because oh my god, it goes really well, serve the potato separately as mash, and just do the broccoli in the cheese sauce (Delia's cheat white sauce with whatever cheese you fancy is another piece of ingenuity!).
Happy faux frying :-)
Ingredients:
1 x pack of chicken drums and thighs (5-6 pieces is ideal)
1 x mug of panko crumbs
3 x garlic cloves, roughly chopped
1/2 red chilli, roughly chopped
4 sage leaves, roughly chopped,
1 sprig of rosemary, just the leaves
4 small sprigs of thyme, just the leaves
1/2 tsp 'mixed up salt' (a product that may only be available in the states, but ample smoke salt and pepper will work too)
2 tsps Cajun seasoning
A 'glug' of rapeseed or sunflower oil
Instructions:
1. Blend all of the ingredients above in an electric blender, except the chicken. Taste - to check the seasoning and add more as required.
2. Score your chicken drums and thighs, pat dry.
3. Rub them with the panko crumb mixture - they don't have to be evenly coated, and the coating shouldn't be too thick.
4. Place in a well oiled baking tray - I would recommend cast iron.
5. If you can, leave them to rest for about an hour. If you can't, chuck them straight into a pre-heated oven at 180 degrees for about 40 minutes, checking half way through.
As you will see from the pictures, I served with purple sprouting broccoli and sliced potatoes in a cheese sauce - I'm still perfecting this one, but what I would say if you want to try it, because oh my god, it goes really well, serve the potato separately as mash, and just do the broccoli in the cheese sauce (Delia's cheat white sauce with whatever cheese you fancy is another piece of ingenuity!).
Happy faux frying :-)
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