Wednesday, 27 April 2016
Diana Henry's chicken with sour cherries and parsnip puree
I wasn't intending to post anything for this week's I Heart Cooking Clubs potluck. Time got away from me and I didn't get around to cooking anything specially. But I woke up to the news on twitter that Diana Henry had won the James Beard Foundation award for Best Single Subject Cookbook for A Bird in the Hand. Which is such a fantastic achievement I thought I should have a rummage through my photos for one of Diana's dishes that I haven't already posted about!
And lo! I found this fabulous, elegant dish of chicken legs with pinot noir, sour cherries and parsnip purée that we enjoyed a few weeks ago. Normally chicken leg recipes are aimed at weeknight, workaday meals, but this lifted them into a special occasion meal.
Not that we had them for a special occasion, just as our Sunday roast. Which I suppose is a little celebration.
At Easter we'd bought another cockerel which I'd jointed and frozen, so I used the cockerel legs for this. They are huge, so I had to adjust the cooking time, but other than that I followed the recipe. The parsnip purée was creamy and luscious, with a sweetness that worked extremely well with the tartness of the sour cherry sauce. Divine, and definitely to be recommended. You can see why this book won a James Beard award.