Here we have classic, delicious, fresh flavours all thrown together in one pot. Simple to make and a comforting joy to eat. One for the weekend perhaps?
INGREDIENTS
800g chicken thighs and drumsticks
250g lardons/bacon/pancetta
3 banana shallots or 2 small onions - chopped
4 cloves garlic - finely chopped
3/4 tablespoon plain flour
1/3 of a bottle of white wine - nothing too acidic
300g chestnut mushrooms - sliced
A few sprigs of thyme
METHOD
Preheat the oven to 170 degrees celsius (conventional) 150/160 (fan)
Season the chicken a colour in the pan until golden. Remove from the pan and set aside. Add the lardons to the pan and cook until nearly golden.
Add the shallots and garlic and continue to cook until translucent.Stir in the flour and stir. Pour in the wine and bring to a simmer.
Add the mushrooms, stir and return the chicken to the pan skin side up.
Season and cook in the oven without a lid for 1 hour. If it looks a little dry then top with a little water or stock.
Piri Piri Chicken
This family friendly recipe is one I cook on repeat. It can be made with any cut of chicken you like. For legs, drumsticks and thighs, use the timings below. For breasts reduce the cooking time to 20-25 minutes.
Enjoy!
INGREDIENTS
8 Chicken thighs
4 red chillies - optional
Marinade:
3-4 cloves garlic - crushed
Juice 1/2 lemon or 1 lime
2 teaspoons sweet smoked paprika
1 teaspoon honey
1 teaspoon dried oregano
1/2-1 teaspoon dried chilli flakes
2 tablespoons olive oil
Salt & pepper
METHOD
Pre heat the oven to 200 degrees (conventional) 180 degrees (fan)
Mix the marinade ingredients in a bowl. Slash through the skin and into the flesh with a sharp knife and coat the chicken thoroughly in the marinade.
Add to a large roasting tray along with the whole chillies and cook for 30-45 minutes.
