Simple Sisters

What to Cook and How to Cook It!

Wednesday, August 01, 2007

Throw it in a bag, then throw it in the oven!

We do apologize for our lengthy absence. And our vegetarian readers, please do bear with us, since our return recipe is for carnivores. It's just too easy and delicious not to share.

This cooking method: marinating, then baking or roasting in the oven, is an easy way to include flavor.

The recipe is from Nigella Lawson's Feast.

St. Tropez Chicken

1 large chicken, but into 10 pieces*
Juice of 1 lemon
1/4 cup honey
1/2 cup rose (or white) wine
2 cloves garlic, bruised
1 Tbsp Herbs de Provence**

* We used boneless, skinless chicken breasts; further notes below.
** Nigella recommends some blend including - give or take - thyme, marjoram, rosemary, savory, fennel seeds, and lavender flowers.

Put the chicken pieces in a large plastic freezer bag or shallow dish. Squeeze the lemon juice into a glass measuring cup, and stir in the oil, honey, and wine to dissolve the honey. Pour this mixture into the bag or dish of chicken and chuck in the bruised garlic cloves and the herbs.

Seal the bag or cover the dish with plastic wrap and put in the fridge overnight or for up to two days.

Preheat the oven to 325degrees. Put the chicken in a roasting pan with its marinade, skin side up, and cover with aluminum foil. Cook for two hours, then remove the foil fro the pan and turn up the oven to 425. Cook for another 15-25 minutes or until the skin of the chicken is bronzed. Keep an eye on it, as the honey in the marinade will make it burn quickly.

Remove the chicken to a warmed plate, and pour or spoon off excess fat from the cooking liquid. Put the pan on the stove top, add 1/2 cup water and deglaze the pan juices to make your glossy, golden-brown sauce.

* For the chicken breasts:
Per Nigella, reduce 1/2 the lemon and 1/4 cup wine, but keep everything else the same. Cook at 400degrees (uncovered) 15-20 minutes or until done (usually depends on the thickness of your chicken breasts).

(I did not deglaze the pan, since the chicken had soaked up all the juices.)