Monday, May 23, 2011

Crispy Oven Chicken

This was good! The chicken was perfect! Next time I will make a few changes, reflected below in the recipe.  Original recipe found here.

  • Mixed legs & thighs of chicken
  • New potatoes
  • Shallots or small onions
  • Few sprigs of Thyme
  • Rosemary 
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 cup chicken Stock
  • 1/2 cup white wine
For the Chicken Seasoning
  • Garlic Powder (approx 2 tsp)
  • Celery Salt (approx 2 tsp)
  • Salt
  • Black pepper
  • Corn flour to coat the chicken
What you do:
  • Preheat the oven to 220 degrees C
  • Coat the chicken in the seasoning ingredients then add a light coating of corn flour. Dust off the excess.
  • In a frying pan heat the olive oil and butter and fry the chicken until golden on both sides.
  • Put the potatoes and onions to your baking dish and season with salt, pepper, and rosemary.
  • Add the chicken on top (we leave the chicken sitting on the potatoes to remain crisp). Pour off some of the frying oil and butter on top of the chicken and potatoes.
  • Place in a hot oven (200 degrees) for 10 minutes to crisp up
  • Mix the stock and white wine and add to the oven dish (half cover the potatoes/chicken).
  • Add fresh thyme (or rosemary) and place back into the oven.
  • Reduce the heat to 180 degrees and allow to cook/reduce for about 30-35 minutes or until the chicken has cooked.
  • To serve we removed the ingredients and mixed in a little cream into the remaining gravy, then poured over the chicken

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