Wednesday was Alberto’s first day back at work after his holiday, and I suspected that it was going to be a long one, so I decided to cook dinner for the two of us in the evening. I fancied something chickeny and so I leafed through my new John Leeson cookbook, Dog’s Dinners and came across this lovely little recipe. It looked nice and straightforward but tasty so I decided to give it a whirl. The recipe is to serve 4 and uses a whole chicken which it instructs you to cut into convenient pieces. As I was only cooking for the two of us I decided to simply buy the convenient pieces and bought us two chicken thighs and one chicken drumstick each. That was just about the right amount. Other than that I kept the amounts and volumes of the ingredients the same as for four.
The resultant dish is delicious, the wine and the butter give the sauce a lovely, rich flavour with hints of the garlic and rosemary used for the cooking. I served it with wasabi mash, steamed green beans and broccoli and roasted asparagus and cherry tomatoes. Possibly slightly too much veg but hey – just think of all the vit’mins!
I can heartily recommend this book, even if you’re not a Doctor Who fan, as the recipes are tasty and John’s writing style makes it friendly and easy to follow. You can pick a copy up here: http://www.fantomfilms.co.uk/books/dogsdinners.htm
1 medium sized roasting chicken (or, as I say, chicken pieces if you prefer.)
1oz of butter
1 medium glass of dry white wine
2 tablespoons of olive oil
3 cloves of garlic, peeled and sliced in half lengthwise
2 finger-length sprigs of rosemary
Salt and freshly ground black pepper to taste
If you are using a whole chicken then joint it into convenient pieces.
Heat the butter and oil in a large, deep frying pan, heavy based saucepan or flameproof casserole dish.
Once the butter is foaming and the garlic and chicken pieces, skin-side down, an cook for 5 minutes or so until the skin is nicely brown and crispy.
Once the chicken is browned on top turn it over to brown the other side and add the sprigs of rosemary.
Once the chicken is browned all over season with salt and pepper and add the wine.
Bubble over a high heat for a couple of minutes and then turn the heat down to a low simmer, cover and cook for about 30 minutes until the chicken is cooked through and tender.
Transfer the chicken to serving plates, discard the garlic and skim off some of the fat from the liquid left in the pan. Add a generous glug of wine to the pan, increase the heat and stir well to deglaze the pan. Pour this sauce over the chicken.
A tasty, simple recipe. Very tasty and enjoyable. Buy the book – it’s good! 🙂