St Tropez chicken and potato gratin
This was Sunday night's dinner.
Recipe:
162. St Tropez chicken
163. Creamy potato gratin
Source: The former from Feast, the latter from Nigella Bites.
Weird ingredients and substitutes: After a big day in the garden, I felt very lazy. I had semi-defrosted a whole chicken which is supposed to be jointed into 10 pieces, but after not even being able to saw off the drumsticks (they were left half-hanging on), I decided that we would have St Tropez roast chicken instead. Substituted white wine for the rose, and I wasn't quite sure about the mixed herbs with lavender - I used pre-mixed herbs, and then went out into the garden to pick a lavender stem (which I carefully washed. I only added one stem's worth given that I was quite dubious about adding this ingredient).
Preparation: Didn't bother marinading, but just chucked the chicken into the oven along with its marinade. It cooks for two hours. During this time, make the potatoes. I was too lazy to peel the potatoes, so we had creamy potato gratin with skin.
Cooking process: The sliced potatoes are put into a saucepan with a milk-cream mixture, and cooked until tender. The whole mixture (except onion) is then put into the oven so it can crisp up on top. When the chicken is ready, make gravy from the remaining marinade in the roasting tin.
End result: Served with peas. The St Tropez gravy was so tasty - I was surprised. I loved drowning my chicken in the sauce - it is sweet and herby. The potatoes were fine too - probably better if I had peeled them, but still tasty.
Repeatability: Yes to both
Cost: Around $10 for the chicken meal (I used an organic chicken and cask wine), and $7 for the potatoes (half-quantity).
Mess: I don't think the chicken was too bad, but the potato pans required some scrubbing.
Special utensils: Citrus reamer for the lemon, roasting tin for the chicken, another roasting tin for the potatoes, and a big oven that will fit both.
Recipe:
162. St Tropez chicken
163. Creamy potato gratin
Source: The former from Feast, the latter from Nigella Bites.
Weird ingredients and substitutes: After a big day in the garden, I felt very lazy. I had semi-defrosted a whole chicken which is supposed to be jointed into 10 pieces, but after not even being able to saw off the drumsticks (they were left half-hanging on), I decided that we would have St Tropez roast chicken instead. Substituted white wine for the rose, and I wasn't quite sure about the mixed herbs with lavender - I used pre-mixed herbs, and then went out into the garden to pick a lavender stem (which I carefully washed. I only added one stem's worth given that I was quite dubious about adding this ingredient).
Preparation: Didn't bother marinading, but just chucked the chicken into the oven along with its marinade. It cooks for two hours. During this time, make the potatoes. I was too lazy to peel the potatoes, so we had creamy potato gratin with skin.
Cooking process: The sliced potatoes are put into a saucepan with a milk-cream mixture, and cooked until tender. The whole mixture (except onion) is then put into the oven so it can crisp up on top. When the chicken is ready, make gravy from the remaining marinade in the roasting tin.
End result: Served with peas. The St Tropez gravy was so tasty - I was surprised. I loved drowning my chicken in the sauce - it is sweet and herby. The potatoes were fine too - probably better if I had peeled them, but still tasty.
Repeatability: Yes to both
Cost: Around $10 for the chicken meal (I used an organic chicken and cask wine), and $7 for the potatoes (half-quantity).
Mess: I don't think the chicken was too bad, but the potato pans required some scrubbing.
Special utensils: Citrus reamer for the lemon, roasting tin for the chicken, another roasting tin for the potatoes, and a big oven that will fit both.
posted by The Next Nigella at 6:44 PM
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