My friend Jude went to visit her dad over the weekend, and came back raving about this Diana Henry chicken dish. Now, I like Diana Henry and I like chicken, so I thought I would have a go.
So, my interpretation, for 2 people, via Jude goes like this:
1 onion, peeled and cut into 8ths, a head of garlic cloves, peeled, the leaves of a couple of good stems of rosemary, 3 chicken Maryland pieces (skin on), a slosh of olive oil, a double slosh of balsamic vinegar, salt and pepper and into the oven for 45 minutes at 190C. Served with a pile of steamed veg tossed with a little butter and torn basil. Just delicious! It is very interesting really, the balsamic doesn't taste either sweet or vinegary, just rich and dark and fantastic. If I hadn't smelled it cooking I would have thought it was maybe soy sauce based.
Now I want Cook Simple, so I can see what other delights the book has in store.
2 comments:
I could do that! Sounds absolutely delicious.
I made this tonight and it was delicious!! You are right about the vinegar it isn't sweet or vinegary, though I cooked some spring onions, carrots and garlic in with the chicken and the carrots and spring onions were beautifully sweet. I was a bit dissapointed with the Maryland, it was too bony and the thigh bit had too little meat. I used to think you got Marylands with a breast attached (or at least that is how I remember the battered ones served with fried banana and pineapple fritters). But very delcious flavour combo and I am now thinking of ways I could use it on other cuts.
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