Tuesday, 25 June 2019

Lemon, chicken and vegetable traybake

There are some days when I don't have a plan for the day's dinner. When this happens I have a look through the fridge to see what needs using up and if needed then onto the freezer. This recipe happened exactly this way. I love being able to use up food that otherwise would probably be thrown out. Waste food is a particular bug bear of mine both in terms of resources and the financial aspect of it. As with any fridge dive use what vegetables you have in there that could be suitable.

Serves 4
Equipment: Roasting tin, large frying pan

Ingredients

8 Chicken pieces – thighs and/or drumsticks
1 tbsp (15ml) Oil
2 Leeks, sliced
2 Carrots, diced
7 fl oz (200ml) Chicken stock
3½ fl oz (100ml) Single cream
2 Lemons – 1 juiced and 1 sliced
Rosemary sprigs

Method

1. Pre-heat the oven to 200°C/Gas mark 6.
2. Place the chicken pieces in the oven-proof dish and season as required. I usually use just black pepper.
3. Cook for 40 minutes until the skin crisps up.
4. In the meantime heat the oil in the frying pan and then fry the leeks and carrots until they start to soften.
5. Pour in the chicken stock and simmer gently for 10 minutes.
6. Add the cream and the lemon and simmer for another 10 minutes until the mixture has thickened.
7. Once the chicken has had its initial roasting take it out of the oven and remove any excess fat from the tin.
8. Spoon the cream and vegetable mixture around the chicken pieces making sure not to pour any on the top of the chicken skin so it stays crispy.
9. Scatter the lemon slices and rosemary over the top and return to the oven for a further 20 minutes.

Serve with your choice of potatoes, rice or crusty bread.

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