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Feels a bit odd to be callign this a recipe - it's more of a sort of
guidelines. Codification of good practice or something similar. It was
passed to me by someone who had it passed to them and, I think, it
origianlly came from Nigel Slater a while back.
It's really quite simple.
You will need:
- Chicken pieces (either a jointed small bird or thighs which is what I
used)
- Olive Oil
- Butter
- Garlic
- White Wine
- Herbs
Get a large pan, enough to fit all the chicken on the bottom. It must
have a lid. Put a pool of olive oil in and put a thick slice of butter
and turn the heat up to moderate. Rub the chicken with oil and black
pepper.
When the butter is frothing brown the chicken to a pale and even gold
and, whilst this is happening, flatten about 6 cloves or garlic
(although, predictably, I used more). Bung the garlic in with the
chicken, turn the heat down till the oil under the chicken is fizzing
slightly, add a little sea salt and cover.
Leave it for about 40 minutes, turning occasionally to colour all sides.
Umm. That's it.
Once they're done remove them and pat them dry and put them somewhere
warm to rest. Scoop off the fat, fish out the garlic then deglaze the
pan with the wine and chuck in the roughly chopped herbs. Simmer,
reduce, season, alter.
I usually chuck in some butter to give the sauce a nice glossy sheen.
Cream would be good too (especially if you used vermouth instead of
wine).
You can also do this recipe with lamb chops (gorgeous with lemon,
parsley, mint and garlic) or pork chops (rib chops are the best) - bung
in a couple of cubed apples when you turn the heat down aswell as the
garlic. Keep the apple in when you remove the pork, skim, reduce and
then add cream. Juniper berries after the meat and apples have browned
would be lovely I suspect.
It really is very good and very easy - I did it last night for 8 people
with no problems along with yorkshire puddings, boiled new potatoes
(they were going to be mashed but they looked too nice) and fried leeks
with apple. The meat came out exquisitiely tender with none of the
flabby, pale skin that I usually associate with what is effectively
poached chicken.
--
full of codified arbitrary directives
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