Wednesday, July 01, 2009

A dish to sing about

Bill and I have a complicated relationship...When I bought his book "simply bill" years ago I didn't know of him, but liked the photos in his cookbook enough to buy it. I haven't cooked many of his recipes since and I cannot really explain why.

Now I find the photos in his book a bit pretentious. His all smiles and all white little family snapshots in his all white kitchen is sickly sweet. No wonder his daughter only eats white food...don't blame her.

But I have tried to ignore his Mr. Perfect persona and discovered a brilliant recipe that had everyone licking their plates.

Braised Chicken with lemon and honey

1 Tbs olive oil
1 x 1.6kg chicken, cut into 8 pieces
1 red onion, sliced
12 garlic gloves, peeled but left whole
1 lemon cut into chunks
185ml chicken stock
125g (1/2 cup) honey
small handful fresh oregano leaves

Heat a large frying pan over high heat, add the oil and chicken and cook for 5 min until golden. Remove and set aside. Reduce the heat to medium-high, add the onion and cook for 1 minute. Add the garlic and cook for 1 minute.

Return the chicken to the pan with the lemon, chicken stock and honey, reduce the heat, cover the pan and simmer for 20 minutes or until the chicken is cooked through. Lift out the chicken and put on a baking tray. Increase the heat under the sauce and simmer, uncovered for another 15 minutes to thicken. Place the chicken under a hot grill until crisp. Arrange the chicken on a platter, drizzle with the sauce and sprinkle with oregano. Serves 5

In the process I also learned how to cut a whole chicken into pieces without butchering the bird into unrecognisable chunks of meat and broken ribcage....thanks to google and Youtube I can now professionally slice a bird without breaking out in sweat. Sweet.

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