More Focaccia and milky chicken

That was a busy couple of days, some quick bread-making with this Fennel Focaccia that was just perfect with this chicken braised in milk with lemon, sage and cinnamon, you more or less throw it all in a pot (after browning the chicken) and 90 mins in the oven does the rest. It’s not my recipe but here’s a link to it elsewhere, it’s pretty good.

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Then it was off to judge a local photographic competition held here in our community and next was the start of another journey down the sourdough road which last time, I’m sorry to say didn’t go that well, you can read about that here.┬áThis time I am following the advice of the brilliant Justin Gellatly of Breadahead in Borough Market. (His book; Bread Cake Doughnut Pudding is well worth having on your bookshelf)

It starts with rhubarb, strong white bread flour, wholemeal rye flour and water. The fermentation of the natural yeast will take a week, Justin says in his book that he is using the same starter from 14 years ago made with rhubarb from his garden, this is how mine looks on day 2.

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So confident am I that this will work, that I went out yesterday and bought one of these, a bamboo proving basket (for 12 quid!) ready for next week’s first sourdough loaf.

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Let’s see.

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Lemon, garlic, rosemary chicken

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Some things are just so simple and so tasty and this easily prepared chicken dish is right up there with the best, the most important thing you need is time. It takes nearly 3 hours to make. That is 5 minutes to prepare and 2 hours and 55 minutes in the oven!

You need:

  • Your oven set to 160C/Gas mark 3
  • A whole chicken cut into pieces, leave the skin on
  • 2 lemons cut into 8
  • 1 head of garlic broken in to cloves but not peeled
  • A good splash of olive oil
  • Fresh rosemary
  • Black pepper and sea salt

Put everything in a roasting pan and give a good mix together with a couple of table spoons of water, cover with tin foil and put in the oven for 2 hours. Turn the oven up to 200C/Gas mark 6 and remove the foil and leave for another 45 minutes or so until the chicken skin is brown and the lemons starting to caramelise.

We had this with couscous with almonds and sultanas and was delicious, next time I will add to the chicken some cinnamon sticks and whole almonds and maybe some green olives too.