Friday, 11 May 2012

Recipe - One Pot Chicken

Remember when I started this blog? I did it to get better at both writing and cooking. I think my writing style has become better and more consistent. (Although I still have trouble with how brackets fit into the whole punctuation matrix.) I would probably say my cooking has improved as well. My cooking is rarely perfect. I think it could be if I did the same recipes over and over. I make mean pasta sauces now since I always make them for lunch but of course that would make for boring blogging. I like to try new recipes and rarely are they perfect first time. They're always edible, usually quite good and occasionally disastrous. Like my lasagne. I've made that ten times at least now. It's not perfect since the layering and finding lasagne dishes is a bit tricky but the flavouring is there. Which leads me handily to what I've learnt about cooking. My lasagne (and so many other recipes) have significantly improved from one small thing. Frying the onions for longer on a lower heat. Still no colouring but until they're ridiculously translucent and deliciously sweet. It's the single thing (apart from salt) that most improves the flavouring of a dish. God, I feel like one of those ads which is like 'one single tip' ads that indicate it'd be really simple to get a flat stomach. I bet it's always something really inane. 'Eat less'. I would but this article encompasses well why I don't think a flat stomach would be worth it. I was originally going to post that link as part of a post about the Pizza Hut hot dog stuffed crust pizza. But then it was sold out. But then it wasn't a week later and we got it, large, one side beef sizzler and one side chicken supreme. And dipped the crust in reggae reggae sauce. Oh baby. Anyway, I digress. Basically, I'm better at cooking than I was when I started. General consensus is that this was the best meal I cooked for the guests who ate this meal.

4 chicken legs, skin on, seasoned with salt and pepper
2 large carrots, each peeled and cut into 6
2 large parsnips, each peeled and cut into 4
6 small shallots, halved
5 cloves garlic, peeled and left whole
2 tbsp honey
3 sprigs of fresh thyme, leaves only
2 bay leaves
1 cup chicken stock
80g unsalted butter, cut into cubes

Brown the chicken legs on a high heat in a couple of tablespoons of olive oil.
Remove the chicken and fry the vegetables until just softening.
Season the vegetables and then add the honey and thyme.
Add the chicken stock, butter and bay.
Place the chicken in the pan, skin side up.
Cover with greaseproof paper and cook for about thirty to forty minutes until cooked through and the sauce is a sticky glaze.

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