We love working from Diane Henry’s “A bird in the hand” It’s full of wonderful recipes from around the globe for poultry that offer something a little different, yet can be knocked up during the week very easily. This is a suberb example of her dishes.
INGREDIENTS
8 bone-in/skin-on chicken thighs
8 shallots (peeled/haves length ways)
Four garlic cloves crushed
One tablespoon of olive oil
Five anchovies drained and roughly chopped
Three dried chillies finely chopped
Three to four sprigs of fresh rosemary
75ml of white wine or dry vermouth
Juice and zest of half a large lemon Law
Salt and black pepper
Flat lead parsley finely chopped
METHOD:
Heat the oven to gas mark 4/180C.
Season the thighs on both sides well then heat the olive oil in a shallow pan that can be used both on the hob, then in the oven. Add the meat and brown on both sides – no need to cook through, just looking for colour here.
Transfer the chicken to a warmed plate. Pour off all remaining fat in the pan apart from one tablespoon. Add the shallots and cook for 4 minutes to get colour, then introduce 3 of the garlic cloves, the chilli and anchovies. Stir well and reduce the heat to low, cooking for a further four minutes, pressing the anchovies down so that they disintegrate.
Next pour in the wine, lemon juice and rosemary. Bring to the boil then take off the heat. Lay the chicken back in the pan on top of the shallots (skin side up) and pour any meat juices from the plate into the pan too.
Place in the oven and cook uncovered for 40 minutes. Check that the chicken is throughly cooked through before serving and the juices run clear when pierced near the bone. Taste for seasoning and adjust to your liking.
Mix the remaining garlic and lemon zest together, give it a final chop and then sprinkle over the top of the chicken, followed by a little fresh parsley.
Original recipe A Bird in the Hand Diana Henry
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