Tuesday, 15 September 2009
The weather was cool enough when I woke up this morning that I could wear sleeves that go past my elbows, meaning I am officially justified in roasting, simmering, slow-cooking, stewing, and otherwise spending hours in the kitchen: hurrah!
Ingredients (Serves 6)
For the chicken:
2 unwaxed lemons
1 medium onion, finely chopped
2 garlic cloves, halved
6 boneless chicken breasts with skin
A handful of fresh thyme sprigs
2 tbsp balsamic vinegar
2 tbsp sherry or cider vinegar
4 tbsp honey
85ml (2/3 cup) olive oil
salt and pepper
For the mash:
1.3kg (3lbs) baking potatoes, peeled and cut into 8 pieces
3 fresh rosemary sprigs (optional)
250ml (1 cup) milk, warmed
5 tbsp unsalted butter
115g (4oz) Gorgonzola cheese, cubed
I found apple vinegar, and figured cider is made from apples so went with it.
I used dried herbs instead of fresh, just eyeball how much you'd like.
Next time I might use a tiny bit less milk for the potatoes, or rather I'd add the milk bit by bit instead of dumping it all in at once.
I used a little less cheese then the recipe stated because I find it a little strong, but just a hint of the flavour was really good.
1) Preheat oven to 220C/425F
2) Grate the zest and squeeze the juice from 1 lemon and set aside. Thinly slice the remaining lemon. Scatter the lemon slices, onions, and garlic over the base of a roasting pan just large enough to hold the chicken breast comfortably in a single layer.
3) Place the chicken breasts on top of the lemon slices. Season well with salt and pepper and sprinkle with thyme.
4) Whisk together the reserved grated lemon zest and juice, vinegars, honey, and olive oil in a bowl.
5) Pour the vinaigrette over the chicken and cook in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
6) Meanwhile, make the Gorgonzola mash. Rinse the potatoes and cook them in a large pan of boiling salted water with the rosemary sprigs (if using) for 12-15 minutes, or until they start to break up. Drain and mash, the put the potatoes back in the pan. Beat in the warm milk and butter and season well. Stir through until smooth, and gently fold in the Gorgonzola just before you serve so the cheese is just beginning to melt.
7) Remove the chicken from the oven and then from the tin, set it aside in a warm place. Place the pan over a medium heat and bubble the juices until syrupy.
OK, here is where I made some changes.
At this point you're supposed to pour the reduced sauce oven the plated potatoes and chicken and serve, but after reducing it down there was a lot of oil and it didn't look that good. The oil separated to the top though, so pour the oil away and then add some water to the pan. Take the pan back to the stove and use a spoon to get all the blackened goodness from the base of the pan, then add a stock cube, and mix it in. Let the sauce reduce down again to the consistency you prefer. This ended up so much better than the book version.