Sometimes, I think folk who write cookery magazines can be a little lazy. I have found several recipes, which. if you followed them to the letter would be either rather dull, or even quite tasteless. I like Jamie Oliver a lot, but I sometimes feel, probably like the great painters, many of the recipes have not had his ‘touch’, but one of his minions – someone who is probably trying to fill a space in the mag or beat a deadline.
Anyway – moan over. One of these recipes, I have ‘fiddled with’ and I think it now tastes better than when I originally tried it! In essence it is simple – but success hinges on the use of good ingredients – especially the tomatoes. Too many tasteless ones out there! Beware!
So, last night’s supper went something like this….
For this recipe you need:
500 gm really tasty toms – I used some baby plums and some organic vine wallahs.
2 courgettes – halved lengthways and then cut into threes.
150 gm sourdough or soda bread torn into chunks.
Small bunch fresh thyme leaves stripped off the stalk.
8 free range chicken thighs, skin on and bone in- fine for 4
Olive oil / 5 tablespoons of good balsamic vinegar
Preheat oven to 190C
Mix the courgettes, tomatoes, bread, thyme, some salt and black pepper in a large bowl. Leave to one side.
Pan fry the thighs skin down in olive oil on a highish heat until the skin browns and crisps a little. 2- 3 minutes should be dandy.
Add them to the bowl with the other ingredients plus the balsamic and a good drizzle of olive oil. Then tip into a large roasting tray. Ensure the thighs are skin side up. Drizzle a little more olive oil – ensure the courgettes get a good dowsing.
Put it in the oven for one hour. Check half way through – baste it a little and add a tad more oil if it looks a little too sticky. But that stickiness is half of what you want! Cook til the chicken is nice and crispy and the toms are squishy and the courgettes nicely roasted. Do not be tempted to put foil over it at any stage! It ends up steaming things and spoils the show!
I served it with a green salad. And a big shiraz….A good dish – and a simple one.
And one that balsamic was made for.