Friday, 4 November 2011

Recipe - Pot Roasted Chicken

Wordplay is the name of 'rap battle' night at the Cellar in Oxford. I don't know if you've ever been to a rap battle but you should DEFINITELY go to one if you haven't. I ended up at one by accident last week. Despite being a lyrical master, I did not participate. But the night did make me reassess how talented rappers who have 'made it' are. It acutely demonstrated that even being quite good at rapping did NOT equal good music. Anyway, pre-rap battle dinner was a basque style pot roasted chicken. It was the best thing I've cooked so far this term which is good because otherwise my dinner guest would have had to smile politely at my strange company (I thought I was behaving oddly and then kept referencing the fact I thought this which is weird in itself) with nothing else good to focus on. So this is the recipe! It's one of Angela Hartnett's. I first saw a similar recipe it on Saturday Kitchen but then found this recipe which I thought sounded nicer so I adapted it. 

Pot roasted chicken with chorizo
5 chicken legs
Olive oil
2 onions, chopped
2 cloves garlic, chopped
3 red peppers, diced
2 bay leaves
2 sprig rosemary
2 large glasses white wine
150g (3½oz) chorizo
Lots of chopped parsley
Season the chicken joints. Heat the olive oil and brown the chicken. Set aside.
Add the chorizo, onion, garlic, peppers, bay and rosemary to the pan and sauté gently for 5 minutes until softened.
Return the chicken to the pan, deglaze with the wine and simmer gently until cooked through – around 30 minutes.
Once cooked, stir in the parsley. Serve with nice bread.I am kicking myself for not having eaten more
bread dipped in the sauce. It was glossy and rich and mellow and soothing and yes. The regret was particularly potent when I came home after a night of hardcore rap-appreciation and several drinks.

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