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16/01/08 - Italian chicken and chips
Jill Dupleix's gorgeous recipe for four is inspired by Italian airport cafes where great quantities of food are cooked very simply using a minimal list of ingredients.
This is roast chicken and chips, Venice airport style!
INGREDIENTS:
* 800g medium potatoes, peeled
* 2 red onions, halved and sliced
* 20 cherry tomatoes
* 4 organic chicken legs (quarters)
* lots of fresh thyme sprigs
* 2 tbsp olive oil
* sea salt and pepper
* 250ml water
METHOD:
* Pre-heat the oven to 220C/Gas 7.
* Cut the potatoes in half lengthways then slice to make into thick 'chips'. Toss the potatoes, onions and thyme sprigs in a roasting pan with 2 tbsp olive oil, sea salt and pepper.
* Add 250ml water and bake for 20 minutes. Rub the chicken with sea salt and pepper and place on top. Drizzle with a little extra olive oil, scatter with more thyme, and bake for 40 minutes, adding the cherry tomatoes after 20 minutes.
* To serve, scoop up the vegetables with a fish slice, and place on warm plates.
* Cut each chicken leg through the joint and place on top of the vegetables and scatter with extra thyme sprigs. Squish a couple of the cherry tomatoes into a few spoonfuls of seasoned olive oil for an instant sauce, and drizzle over the top.
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Tuesday 07 February 2012
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