26 Jan 2015

Lemon and Herb Infused Chicken with Crispy Potatoes and Honey/Red Wine-Glazed Figs


Wow that title is a bit of a mouthful, isn't it?


This recipe is something that I whipped up mid-week after thoughtfully staring into the fridge and pantry.

I added the fig at the last moment (really just because I realised I had some fresh figs lying around).



Yummy yummy yum

Serves 4.

You will need:


4 chicken thighs (I always cut off any additional fat I can see)
10 baby chat potatoes (to be halved)

Mixed herbs
1/3 cup lemon juice
4 figs
1/2 cup of red wine
4 tsp of honey

Seeing as I still had some lemon juice left over from my sorbet adventure, I added about 1/3 of a cup to a mixing bowl along with a sprinkling of mixed herbs. I also added some freshly crushed garlic and mixed it in together.




I parboiled some baby chat potatoes and shook them in the saucepan with a tablespoon of duck fat (as per this past post). I then added sea salt crystals.

And then add them to the dish to cook in the oven.





I put the dish into the oven preheated at 180 degrees celcius.




Hmm... maybe not such a good idea for both chicken and potatoes to be in the same dish. All the juices mixing with the potatoes preventing the potatoes from becoming crispy.





There we go!


This is what I should have done in the first place!



I would leave them in the oven for at least 45  minutes, remembering to spoon the sauce over the chicken to prevent the thighs from becoming dry. They also need to be turned once.

I took the figs and cut them into quarters before spooning honey onto them along with the red wine. I let them under the grill on the top shelf of the oven to cook. It only takes 5 minutes before they are ready!












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