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Had a yearn to cook last night on the way back from a post work 'meeting'. Quite fancied doing duck or partridge or quail or something but, due to availablity decided to do a small Spatchcock chicken (pres marinated). I've got a lovely all metal omlette pan (the one recommended by Delia as 'her little gem') so I bunged the oven on to 200, put a dash of olive oil in the pan and then stuck that on a moderately high heat on the stove top. Browned off the chicken (breast first) then degalzed the pan with a tocuh of Balsamic and then bunged in about a glass of white wine and reduced that down quite a lot, basting occasionally. I poured off most of the liquid into a jug and then covered in foil and stuck the pan into the oven for 20 minutes. Meanwhile I sliced a leek and cubed a smallish (about 2-3" long) Chorizo. After 20 minutes I uncovered the chicken (retaining the foil), basted again and stuck it back in the oven, then stuck the potatos on to boil. After ten minutes I took the chicken out and left it resting, covered in the foil. Then using the same pan (which I deglazed again with a bit more white wine) sauteed off the leeks and chorizo which I then binged into the (mashed by this point) potatos. I quickly reduced the rest of the juices by about a 3rd and then served and very nice it was too. It served two.
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