I used the attached
recipe as a base for the meal pictured below.
The dish was
enjoyable, but the recipe raised a few questions. Either the liquid
volume or the timings seemed way out to me, but I'll make it again
with adjustments. Despite giving everything extra time, the chicken skin
was pale (which is fine, if you're not going to eat it, but I like
it when it's crisp) and there was still a lot of liquid in the
dish. This picture is of a re-heat, so the chicken looks a bit more the way I like it.
Not having red
onions, I cut 2 small leeks into 1in pieces, used dried rosemary, a
yellow pepper, and pressed some garlic, as it gives a stronger
flavour than sliced. It was accompanied by baby potatoes. (They were
Charlottes, Lizzie. I know you like to know :)
-
1 red onion, sliced into wedges
-
2 pointed red peppers, deseeded and sliced into rings
-
3 garlic cloves, thinly sliced
-
4 sprigs rosemary
-
200g green lentils
-
600ml chicken stock, made from cubes
-
Heat the oven to 200°C/180°C fan/Gas 6. Make slashes in the skin of each chicken thigh, season and arrange in a large roasting dish. Roast for 10 minutes.
-
Scatter the red onion, peppers, garlic and rosemary around
the chicken and toss well to mix the different elements together.
Incidentally, I'm going to try using the leftover stock and lentils as the base for a soup. We'll see how that goes.
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