And we are back with another recipe from Nigel Slater’s Real Good Food. A simple, so, so easy to do dish consisting of ingredients that just work. Basil, lemon, garlic and chicken, you cannot go wrong. It’s like a few old friends coming back together and remembering what a good time they have…in the oven. It’s all about analogies in todays post people. Analogies.
Take my tiny kitchen, sometimes it feels like that little mouse hole in a skirting board that you couldn’t fit your little finger through, but somehow turns out to be this crazy space full of twists and turns that I like to make my nest in. And sometimes things fall down, an endless sound of pans falling out of cupboards, cutlery clashing around and the deafening sound of the heat alarm screaming. But then the washing up gets done, cutlery gets organised and everything gets put back in it’s place, and it looks more like my kitchen again. This happens on a daily basis, and when it’s a blogging day, well, that’s another story! The space get’s even smaller and even I can’t get through the door. But I kind of like it, it’s like my studio and it’s all mine and I know where everything is. An organised mess.
So let’s finish the busy day of cooking, organising and photographing, and let’s EAT!
You will need (serves 4)
– Around 6-8 chicken pieces on the bone, free range.
– Salt & Pepper
– Olive oil
– 1 lemon
– 4 cloves of garlic, squished
– a large glass of white wine
– a good bunch of basil
Preheat the oven to 200C. Place the chicken pieces in a large baking dish, skin side up and season. Trickle over enough olive oil to make a shallow pool in the dish. Squeeze over the lemon juice and add the halves to the dish. Squash the garlic and tuck in and under the chicken pieces. Place in the oven to roast for around thirty minutes.
Take the chicken out the oven, add the wine to the dish and add the torn up basil leaves. Put back in the oven for a further ten minutes so the wine jus is bubbling away enough to burn off the alcohol.
At last, serve the chicken on a bed gently seasoned couscous with a ladleful of the wine jus and a couple more basil leaves.