May 24, 2012 in Chicken
Moments in time
I must say, I really love writing blogs, (although I haven’t been very active here – yet) so it is rather frustrating that finding the time to write one, is so difficult! Having a full-time job, three children and a household to run really spreads you thin, so I think one has to be very disciplined to make time for those things which bring you joy! How ironic
Luckily, my other joy, cooking for my family, can be tailor made to suit my time limitations. So putting a couple of good flavours together in a pot, and then forgetting them in the oven while they slowly develop their character and personality really appeals to me… and to my family.
When I served this recipe last night, silence befell the whole table; they were either all starving, or they were relishing in the pure simplicity and comfort of this rustic dish. As I looked at their faces, I noticed Geoffrey, my eldest (and also the actor in the family), sitting with his eyes closed and a barely-there grin on his face! It was a sight to behold, that look of pure bliss and contentment on his face. Ahhh, I thought, here comes the moment in time when your child tells you you are the best cook in the whole wide world and he will marry a woman just like you … Then he opened his eyes and saw us all staring at him. ‘Sorry, I had a Steven Tyler moment…’, he said simply and continued eating. That brought the house down, and obviously opened up a heated debate as to who is going to be the next American Idol, Mom’s ego not in the slightest bruised as pride in her son’s quirky ways overtook all other considerations!
So here’s to wishing you many happy Steven Tyler moments!
Although this recipe is not quite a one-pot-wonder, it surely is leisure food. Take your time to prepare the stock, and please make the effort to reduce it and add that splash of lemon, you won’t regret it!
Big Chicken & Potato Roast
- 800 ml water
- 1 chicken stock cube
- 1 large onion, quartered
- 2 large carrots, scraped
- 2 large celery sticks
- 4 – 6 whole garlic cloves
- 1 bay leaf
- 6 whole cloves
- 6 chicken thighs
- 6 chicken drumsticks
- 750 g frozen potato wedges
- 180 ml olive oil
- 90 ml sage leaves, finely chopped
- 2 – 3 garlic cloves, finely chopped
- salt and freshly ground black pepper
- lemon juice
- whole sage leaves to garnish
Bring the water to the boil and add the stock cube, onion, carrots, celery, garlic, bay leaf and cloves. Cook until the vegetables are tender: about 15 minutes. Add the chicken and continue to cook a further 15 minutes. Remove the chicken pieces and drain well. Also drain and reserve the stock.
Place the chicken and potatoes in a large baking tray. Whisk together the olive oil, sage and garlic and pour over the chicken and potatoes. Season to taste and toss lightly. Bake in a preheated oven at 190ºC for 45 minutes, or until the potatoes are cooked and crisp and the chicken has browned nicely.
Meanwhile, strain the cooking liquids and discard the vegetables. Skim the fat off the reserved stock and place the stock in a saucepan. Bring to a boil and cook on high until the stock has reduced and become thick and glossy. Remove from the heat and add a splash of lemon juice.
Transfer chicken and potatoes to a serving platter. Season to taste and serve with the sauce on the side.
Serves 6 – 8
Chef’s hint: You can use fresh potato wedges, parboiled for 6 minutes before roasting.