May 21 2007

Bramble Torre Quick Chicken Supper

Everyone’s in a hurry these days. Good old fashioned roast chicken is for high days and holidays when there is time to share with friends and family. But mostly we need to eat something quick and delicious which will re-fuel us for the next bit of busy business….

Fresh free range chicken or 6 chicken pieces

Pancetta or streaky bacon
2 garlic cloves crushed with salt
2 chopped shallots
2 tbsp olive oil
large knob of butter
glass white wine
juice half lemon

Mixed chopped fresh herbs: parsley, thyme, a little sage and a few wild garlic leaves, maybe tarragon and lemon zest or basil , chives and marjoram. The choice of herbs will reflect the season.

Cut the chicken into six or eight pieces, save the carcass*.

Rub each piece of chicken with olive oil, salt and fresh ground black pepper. Wrap in pancetta or a streaky bacon rasher. Melt the butter in a heavy pan, one which has a close fitting lid, add the olive oil. Put the chicken pieces in the pan. Sizzle till beginning to brown a little then lower the heat. Cover the pan and cook gently turning occasionally until the chicken is cooked through. Remove and keep warm.

Now add the crushed garlic cloves and chopped shallot to the pan, stir in the wine scraping up all the residue with a wooden spoon, let it bubble, add lemon juice and half chopped herbs, taste and adjust the seasoning.

Put the chicken back into the pan, cover and heat through. Add remaining fresh herbs, a few black olives, salt and pepper if necessary

Serve straight from the cooking pot with crusty bread or boiled potatoes and a crunchy salad.

* Make chicken soup for tomorrow with the carcass!

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