Sunday, 26 November 2006
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Thank you Cherry!! The aromatic promise of Cherry’s chicken was more than fulfilled the other night. It was wonderful! And it’s no wonder it’s Cherry’s brother-in-law’s favourite. It’s going to be one of our favourites too.
We especially loved the olives. And the Portuguese cornbread that I made recently was perfect for soaking up the sauce. We had potatoes left over that were simply fabulous the next day.
We pretty much followed Cherry’s recipe exactly. The only changes we made were to use Moroccan sundried olives (because that’s what we have in the fridge) and to peel the garlic cloves. The garlic still gets a little chewy on the outside and wonderfully creamy inside. But it has an added bonus that one doesn’t have to deal with the outer husks of the garlic at the dinner table.
Cherry’s ClayPot Chicken – our take
- skinned chicken legs, chopped in half
- dried thyme, sage, savory, salt &pepper
- Yukon Gold potatoes, sliced
- olive oil
- whole garlic cloves, peeled
- onion, chopped coarsely
- white wine
- fresh rosemary
- Moroccan sundried olives
- Soak the clay pot in cold water.
- Slice unpeeled potatoes thinly and dip them in olive oil.
- Layer into clay pot with garlic cloves.
- Cover the chicken pieces with dried herbs and place on top of the potatoes. Throw in several rosemary sprigs and onion chunks.
- Pour in some wine (We used Jackson-Triggs Sauvignon Blanc)– not quite to cover the chicken. Place lid on top.
- Put in a cold oven – set to 400F and cook for 1 hour.
- Check chicken and potatoes. When tender, remove lid and scatter in the olives. Make sure they are pushed under the liquid. Continue cooking until the chicken is lightly browned.
Serve with roasted winter squash garnished with parsley. Pour the juice into a gravy boat.
And as Cherry so aptly put it, “make sure there is lots of crusty bread to suck” up the wonderful juices.
I love fresh rosemary!! We have a pot overwintering in the basement but it is in dormancy right now so we bought fresh rosemary from the market. Hothouse rosemary is still a little faded in flavour from rosemary that has grown outdoors. But of all the herbs, it seems to fare the best in a hothouse environment.
Roasted rosemary (hothouse or not) is wonderful. It loses its strong almost bitter flavour and just has a lovely sweet rosemary flavour.
edit 27 November 2006: