At the Kitchen Table by Megan Davies

Author:Megan Davies
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-04-02T16:00:00+00:00

Swap ins

Any onion is fine, and use any pumpkin to replace the squash. Delicia pumpkin is amazing. Dates can be used instead of apricots and thyme instead of rosemary.

Leftovers

Blitz up the stew into a soup, or fold through some peas and cover with leftover pastry to make a pie.

braised chicken with citrus & greens

One-pot meals are the best and there’s something unbeatable about vegetables being cooked with bone-in chicken juices and stock. I really love this recipe instead of a roast, when I want meat and seasonal vegetables with a nourishing sauce.

8 bone-in, skin-on chicken thighs and drumsticks (4 of each)

2 garlic bulbs, halved

2 red onions, cut into 3-cm/1¼-inch slices

1 celery stalk, cut into 3-cm/1¼-inch slices

2 tangerines, cut into 1-cm/⅜-inch slices

2 tablespoons plain/all-purpose flour

100 ml/⅓ cup plus 1 tablespoon white wine

1 chicken stock cube/stock pot

200 ml/scant 1 cup water

5 g/⅛ oz. fresh sage (about 2 sprigs)

10 g/⅓ oz. fresh rosemary (about 4 sprigs)

100 g/3½ oz. asparagus (or green beans, if not in season)

50 g/1¾ oz. peas (fresh or frozen)

sea salt and freshly ground black pepper

vegetable oil, for frying

serves 4–6

time 1 hour

Preheat the oven to 180˚C fan/200˚C/400˚F/Gas 6.

Heat a generous glug of vegetable oil in a large casserole. Season the chicken well and add to the casserole (in batches), skin-side down, and fry until browned, about 5–6 minutes. Once the chicken skin has been browned, transfer to a plate and add the shallots, garlic bulb halves, celery and tangerines to the pan. Fry for 2 minutes on the same high heat, then reduce slightly and fry gently for a further 3 minutes, to start to soften and lightly colour.

Add the flour to the pan. Stir well to coat the vegetables and fruit and cook it out for about 30 seconds. Next, pour the wine over the floured ingredients and let it bubble and deglaze for a minute.

Add the chicken stock cube/stock pot, water, sage and rosemary sprigs and some seasoning to the pan, stir to combine all of the ingredients and bring to the boil. Once boiling, remove from the heat and nestle the browned chicken back in, skin-side up.

Transfer the casserole to the preheated oven and bake for 35 minutes, until cooked through and all the ingredients are tender.

Snap off any hardy ends of the asparagus stalks. When there are only 10 minutes left of the cooking time, add the peas to the pan, settling them into the braising liquor, and add the asparagus too. Return to the oven for the final 10 minutes.

Remove from the oven and leave to sit for a couple of minutes before serving.

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