Last weekend we went to the Gothenburg Book Fair. Once a year there’s a big book fair with exhibitors and seminars here in Gothenburg and it always draws a lot of people, including us. This year I bought many cook books as the prices were really low, but I wish that I had bought even more… Anyway, one of the cook books that I bought was Jamie Oliver’s Jamie’s Dinners. I’ve been planning to buy this book for such a long time, but better late than never :-)
As most of you know, I don’t each chicken anymore. At least not that often. But sometimes the craving gets really big and then I decide to cook chicken. But I don’t think that I’ll ever dare to eat it at a restaurant anymore. This time the chicken craving appeared as I was browsing through Jamie’s Dinners; I found a recipe for Tender and crip chicken legs with sweet tomatoes. The recipe sounded great and I wasn’t dissapointed, it was excellent and I enjoyed every bite of it. The chicken gets a crips surface while the rest of it is really tender and it smells delicious. The chicken almost melts in your mouth and it’s wonderful. To the chicken we made roasted potatoes in the oven, with sea salt, pepper, olive oil and rosemary. As I’m to lazy to write down the chicken recipe, I googled for it and finally found it at Jamie’s dinner’s official web site but I’ll paste it here as well. As always, be extra careful when handling raw chicken. I didn’t add any optional beans and as I just wrote I cooked the potatoes seperately.
Tender and crisp chicken legs with sweet tomatoes
4 chicken legs, jointed
sea salt and freshly ground black pepper
a big bunch of fresh basil, leaves picked, stalks finely chopped
2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
1 whole bulb of garlic, broken up into cloves
1 fresh red chilli, finely chopped
optional: 1 x 410g tin of cannellini beans, drained
optional: 2 handfuls of new potatoes, scrubbed
Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1.5 hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone. If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish – remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.