Friday, April 03, 2009

Tuscan Chicken

Picked up another cook book from the library. It is Friday after all, our regular trip to the library for story time.

At home I had some drumstick defrosting and I needed some ideas. Something that requires only simple ingredients that we have already at hand.

Tuscan Chicken marinade
by Karen Martini

4 cloves garlic, coarsely chopped
2 sprigs rosemary, leaves picked and coarsely chopped
4 tbs Dijon mustard
1/3 cup extra virgin olive oil
2 lemons, juiced and zested
salt and freshly ground black pepper
1x 1.5kg chicken, cut into 8 pieces (I used 7 Drumsticks)
Lemon wedges to serve

To make marinade, place garlic and rosemary in a small bowl. Add mustard, olive oil, lemon juice and zest. Stir well to combine and season to taste. Pour marinade over chicken, cover and leave in fridge for 40min or overnight.

I then cut 5 large potatoes into wedges and spread them together with the Drumsticks in a baking tray and drizzled some of the leftover marinade over it. I covered the baking tray with foil and baked it on low heat while we went to swimming lesson.
After our return (ca1 hour) I removed the foil, increased the heat and roasted the chicken until the potatoes were tender and golden brown.

Delicious and zesty, perfect with some green beans. Everybody licked their fingers and mopped the golden juices with some crusty bread.

Our warm green bean salad

1 clove garlic, crushed
handful of parsley, roughly chopped
extra virgin olive oil
lemon juice
sea salt and pepper

Steam or boil green beans in some salted water until just tender. Toss through the dressing while still warm.

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