What's your favorite chicken recipe? I'm especially looking for recipes that can be used with bone-in legs/thighs, rather than whole chickens or chicken meat.
Marinate overnight 1 chicken, cut up into 8 pieces, in:
white wine (about 1/4 cup) orange juice (ditto) bay leaves pepper corns bruised fresh rosemary and Italian parsley
Slice up half a Spanish onion and peel the cloves of a head of garlic, smashing them slightly.
Cut 4 medium potatoes into 4 wedges each. Toss in olive oil with a couple of tablespoons of fresh chopped rosemary, thyme, oregano, salt and pepper.
Heat oven to 400 F. Oil a heavy baking dish. Take the chicken out of the marinade and sprinkle with the same herbs on both sides. Arrange the chicken, potatoes and garlic on top of the onion, with a few new bay leaves tucked in. Pour off the liquid marinade, discard the old herbs, and whisk in another 1/4 cup each of olive oil and white wine. Pour over the chicken and potatoes.
Bake for 45 minutes. Check occasionally and baste if it seems wise. There was a lot of juice last time I made it, and I reduced it about 10 minutes before the chicken was cooked through, and then drizzled it back over.
Yes, because the last time I made it there didn't seem to be enough juice off the marinade itself. I'd maybe do 2/3 wine, 1/3 oil instead of equal parts, as it waas quite oily.
no subject
Date: 6 Jan 2007 01:36 am (UTC)white wine (about 1/4 cup)
orange juice (ditto)
bay leaves
pepper corns
bruised fresh rosemary and Italian parsley
Slice up half a Spanish onion and peel the cloves of a head of garlic, smashing them slightly.
Cut 4 medium potatoes into 4 wedges each. Toss in olive oil with a couple of tablespoons of fresh chopped rosemary, thyme, oregano, salt and pepper.
Heat oven to 400 F. Oil a heavy baking dish. Take the chicken out of the marinade and sprinkle with the same herbs on both sides. Arrange the chicken, potatoes and garlic on top of the onion, with a few new bay leaves tucked in. Pour off the liquid marinade, discard the old herbs, and whisk in another 1/4 cup each of olive oil and white wine. Pour over the chicken and potatoes.
Bake for 45 minutes. Check occasionally and baste if it seems wise. There was a lot of juice last time I made it, and I reduced it about 10 minutes before the chicken was cooked through, and then drizzled it back over.
You can easily make this with just thighs :-)
no subject
Date: 6 Jan 2007 01:47 am (UTC)no subject
Date: 6 Jan 2007 03:32 am (UTC)no subject
Date: 6 Jan 2007 12:18 pm (UTC)