Sunday, 5 September 2010
They feel like chicken tonight!!
Here is one I cooked earlier!!!
Our latest guests phoned in advance of their arrival to ask if they could book for dinner on their first night. No problem. One other couple staying in the house have been opting for dinner every night, so there are four for dinner tonight. Being Sunday, and fish not being available, I ran some options by them and they said they felt like Chicken Tonight. What could be simpler than this tasty and succulent one pot supper. This morning I made a marinade and this evening all I had to do was prep the vegetables and add them to the chicken.Chuck it all in a roasting tray and 45 minutes later Bobs your uncle and chicken´s your dinner!!!
Free range chicken with butternut squash garlic and rosemary
4 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
1 tablespoon rich soya sauce
1 tablespoon honey
dried chilli flakes to your taste
1 chicken jointed into 8 pieces, get your butcher to do this for you.
1 butternut squash ( approx 1kg before peeling and deseeding )cut into 1.5cm cubes
1 red onion peeled and cut into eight segments
1 whole bulb of garlic, broken into cloves but not peeled
sprigs of fresh rosemary
salt and pepper
Preheat oven to 200C/400F/ gas mark 6.
Make your marinade by mixing the first 5 ingredients in a bowl.
Toss the chicken pieces in the marinade and put in the refrigerator for a few hours.
Bung the whole caboodle into a roasting tray.
Season generously with salt and pepper and bake for 45 minutes to 1 hour, until the chicken is cooked
and the butternut squash is tender.
Serve Immediately on large plates, and watch the Wow factor.