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Yesterday, i cooked this wonderful garlic chicken recipe
1 chicken seasoned - I jointed mine, for ease and seasoned it in all purpose seasoning & black pepper
in a cassarole dish add 50g butter & olive oil and brown seasoned chicken for about 15 mins, tunring over making sure is brown all over and then remove from dish onto a plate
12 cloves garlic (from lottie) and 25g of Pancetta (i used smoked bacon from local farm shop as has great flavour and is dry cured). Put into the cassarole dish and let the bacon and garlic guild then add 3 generous splashes of vermouth and let it sizzle.
peel 1kg of putatoes (roosters from the lottie) and cut into large chunks add to the cassarole and stir round in the oils and vermouth coating all the spuds. add 6 sprigs of thyme (from the herb bed) and 300ml of chicken stock and bring to a simmer, return the chicken into the cassarole dish and stir it all around and then put in a low oven 150' fan (do not know the alternatives) for 1.5 hrs
it is a luscious 1 pot dinner
1 chicken seasoned - I jointed mine, for ease and seasoned it in all purpose seasoning & black pepper
in a cassarole dish add 50g butter & olive oil and brown seasoned chicken for about 15 mins, tunring over making sure is brown all over and then remove from dish onto a plate
12 cloves garlic (from lottie) and 25g of Pancetta (i used smoked bacon from local farm shop as has great flavour and is dry cured). Put into the cassarole dish and let the bacon and garlic guild then add 3 generous splashes of vermouth and let it sizzle.
peel 1kg of putatoes (roosters from the lottie) and cut into large chunks add to the cassarole and stir round in the oils and vermouth coating all the spuds. add 6 sprigs of thyme (from the herb bed) and 300ml of chicken stock and bring to a simmer, return the chicken into the cassarole dish and stir it all around and then put in a low oven 150' fan (do not know the alternatives) for 1.5 hrs
it is a luscious 1 pot dinner
