Chicken for your mother 15.02.2010
An emergency chicken dinner I prepared at short notice for my Mum during the Summer holidays. Based on a Maggie Beer recipe, it’s now a weekly staple as the reward far outweighs the effort.
Ingredients
- chicken thighs (and legs if you want) – preferably with skin on.
- pancetta (hot) – sliced medium
- preserved lemon – a few pieces finely diced
- garlic – a few cloves finely diced
- rosemary – a few sprigs torn up
- pepper
Method
Mix all in a bowl (except for pancetta), and marinate for an hour or so if you can.
Put in a baking tray or casserole and cook at 200-220 for about 1-1.5 hrs, turning over every 20 minutes or so.
Put slices of pancetta on a baking tray and throw into the oven until almost crispy (10 minutes).
Once chicken is cooked and browned, drain off most of the fat. Scatter pancetta over chicken.
Combine 2 parts chicken stock to 1 part verjuice (all warmed) and pour over chicken/pancetta, allow to rest in juices for 20 minutes.
serve with sparkling wit (and maybe a salad)...
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