Thursday, January 27, 2005

Slow Roasted Lemon and Garlic Chicken with Braised Baby Cos (Forever Summer)

Again, this is something I've tried before, in our old kitchen, which didn't turn out brilliantly. But, I saw Nigella make it on Forever Summer the other night, and was convinced to try it again. It came out well this time; I think it has something to do with our new oven...

Chicken pieces are rubbed with thyme and oil, thrown into a roasting tin with lemon wedges and garlic cloves, sprinkled with white wine and baked at "flavour-intensifying low heat" for two hours, before having the oven turned up for the final browning. This method of cooking results in very soft meat that just falls off the bone.


Slow roasted Lemon and Garlic Chicken with Baby Carrots


Beautiful Braised Baby Cos

And the braised lettuces are such a wonderful accompaniment! Having made many a roast chicken recently, I had accumulated enough bones to make my own stock to braise the lettuces in, and it was lovely. I'd never thought to cook lettuce before! The cooking process make them soft and flavourful.

I had mine with a glass of lovely cold New Zealand Sauvignon Blanc. Perfection.

1 comment:

Anonymous said...

sounds lovely. apart from the wine: i cant bear to think of alcohol now ugh. this is why im up so early on a sat- neede water!!