We were having a bit of a blah afternoon until I decided to cook this and the smell of it wafting through the house acted as a multi-hour lift. I based it loosely on this recipe but we had different veggies so I used those instead. I also reduced the amount of veggies so it would serve two adults and a toddler about whose roast vegetable eating habits I am realistic enough that I didn't really cater for her.
1. Chop about 200gm of bacon into short strips, fry them in an oven proof and stove proof pot with lid until they are crispy.
2. Into the same pot put half a leek cut into rings, three small carrots peeled and chopped into chunks, two large potatoes peeled and quartered, and 10 button mushrooms. Stir veggies and bacon together.
3. Add half a cup of white wine (or more if you have it - the original recipe called for 1/2 a bottle but it also used enough vegetables for four people) plus two cups of chicken stock. Put the lid on the pot, crank up the heat and bring to the boil.
3. While that is happening, stick a lemon and a handful of rosemary up the chicken and slather the outside with olive oil and salt and pepper.
4. Put the chook on top of the veggies and put the whole lot in the oven.
5. Cook it for 1 hour with the lid on at 180C and then half an hour (or more if necessary) with the lid off. Baste several times during the lid-off time so the chicken browns.
6. When it is cooked, take the chicken and vegetables out and put them on a serving platter. Put the pot back on the stove, stir the sauce to loosen any bits off the bottom and thicken it with cornflour paste to make a gravy.
7. Tell your family that from henceforth you shall be known as Nigella.
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