racksilikon.blogg.se - Chicken bake

CHICKEN BAKE SKIN

I advise you to wear CSI gloves for this, just to stop you getting frostbite, though you still will feel the cold. Turn everything together in the pan – breaking up any large clumps of the frozen peas – until well mixed.

Preheat the oven to 200☌/180☌ Fan/400☏ and clatter the frozen peas into a large roasting tin, followed by the leeks, garlic, vermouth, 2 tablespoons of oil, 2 teaspoons of kosher salt and most of the dill.

Tear off the remaining dill fronds, and scatter over the top on serving, perhaps with some simply steamed new potatoes to soak up the pea and chicken juices.

CHICKEN BAKE SKIN

Put back in the oven for a further 30 minutes, by which time the peas and leeks will be soft, and the chicken tender and cooked through, its skin golden and crisp.

Don’t do the same to the leeks, however, as the bits that are peeking out will become desirably caramelised in the heat. Remove from the oven, give the peas a small stir or tamp down, so that the few that are sitting on the surface and drying out a little are submerged in the liquid.

Arrange the chicken thighs, skin-side up, on top, then drizzle them with a little olive oil and give them a good sprinkling of sea salt flakes, before roasting in the oven for 45 minutes.

Preheat the oven to 200☌/180☌ Fan/400☏ and clatter the frozen peas into a large roasting tin, followed by the leeks, garlic, vermouth, 2 tablespoons of oil, 2 teaspoons of sea salt flakes and most of the dill.

To make the best of the juices from the roasting tin, you will need to offer spoons, but you could also pass round a dish of wide noodles or perhaps some couscous, steamed and seasoned with chopped parsley – lots – and black pepper. Cover with foil and bake for about 20 minutes. Should you need to, this dish reheats well. White vermouth is my go-to for this because it is always to hand, but a dry sherry would be good, too, or simply a splash of white wine.

I use chicken legs for this – they have more flavour than chicken breasts – but there is no reason not to use those instead if you wish. Bake, uncovered, for about 45 minutes until the courgettes and chicken are tender. Pour 750ml of chicken stock into the shallow pan and bring to the boil, season lightly, then pour over the chicken. Tuck several sprigs of rosemary between the chicken and vegetables. Halve 300g of small tomatoes and add them to the chicken and courgettes. Transfer the courgettes to the roasting tin, pour 160ml of white vermouth, such as Noilly Prat, into the shallow pan and bring to the boil, stirring to dissolve any delicious sticky goo left behind by the chicken. Then add the garlic and cook for a further 3 or 4 minutes until pale golden. Put the courgettes into the hot oil in the pan and cook for 5 or 6 minutes until they are lightly coloured, but still very firm. Remove the chicken from the pan and transfer to a roasting tin. Peel and finely slice 2 large cloves of garlic. White vermouth is my go-to for this, but a dry sherry would be good, too, or simply a splash of white wine