Spring Chicken

Fresh and flavorful, this has all the lovely elements for a Springtime supper.

1 tsp. vegetable oil
1/2 cup cubed pancetta or lardons of bacon
12 chicken thighs, bone in, skin removed
1 leek, sliced
1 celery stalk, sliced
3 cloves garlic, peeled and chopped
2 tsp. dried tarragon
1 tsp. kosher salt
good grinding black pepper
1 cup dry hard cider or white vermouth
2 cups frozen peas
1 tbs. Dijon mustard
large handful shredded romaine or arugula
2 tbs. chopped fresh tarragon (optional)

Heat the oil in a large, wide Dutch oven that comes with a lid. Add the pancetta or bacon and cook until they begin to color. Add the chicken and brown for 5 minutes over a medium heat. Turn them over and tip in the leeks, celery, garlic, dried tarragon, salt, pepper and cider or vermouth. Cover and gently simmer for 30 minutes. Stir in the peas and bubble 10 minutes more. Add the mustard, romaine or arugula and the fresh tarragon, if using.

Serves 6

Italian Roast Chicken with Bell Peppers and Olives

 

This is an adaptation of the original recipe which calls for roasting a whole chicken, then cutting it up to serve. By using chicken thighs, the cooking time is reduce to half.

6-8 chicken thighs
3 leeks, trimmed and cut into 3″ logs, then halved lengthwise
3 red, yellow or orange bell peppers, deseeded and cut into strips lengthwise
2/3 cup pitted olives
1/4 cup olive oil
4 rosemary sprigs

Heat the oven to 400°F. Tip the leeks, peppers and olives into a roasting tin. Toss in the olive oil and roast for 10 minute.

Nestle in chicken amount the veg, season everything well, add the rosemary sprigs and roast 30 minute more, or until the veg are tender and the chicken is cooked through.

Spiced Bulgur Wheat with Roast Vegetables

This is indeed a treat for a vegetarian or anyone who adores wonderful flavors and textures plus it is a visual feast for the eyes. Enjoy!

For the bulgur wheat:

3 tbs. olive oil
small bunch coriander
2 fat garlic cloves
1 orange
1 tsp. fennel seeds
1 tsp. cumin seeds
1 tsp. coriander seeds
1/4 tsp. red chili flakes
1 cup bulgur wheat
1/4 cup red lentils
375ml cold water
1 1/2 tsp. sea salt flakes

For the roast vegetables:

2 large leeks, trimmed and cut into 2″ pieces
2-3 red peppers, deseeded and cut into chunks
1 cup cherry tomatoes
1 tsp. fennel seeds
1 tsp. cumin seeds
1 tsp. sea salt flakes
3 tbs. olive oil
6 radishes, topped and halved

First, make the bulgur wheat. Heat the oil over a low heat in a heavy pan that comes with a tight-fitting lid. Chop the stalks of the coriander and stir into the oil along with the grated zest of the orange and the garlic. Cook for 30 seconds, then turn up the heat to medium-low and stir in the fennel, cumin and coriander seeds, followed by the red chili flakes.

Turn the heat to high and stir in the bulgur wheat and lentils. Make a well in the center and pour in the water and the salt. Bring to a boil, then clamp on the lid, reduce the heat to low and leave to cook gently for 15 minutes. Turn off the heat, cover the pan with a clean tea towel and replace the lid. Leave for 40 minuets or up to 2 hours.

Heat the oven to 400°F. Tip all the ingredients for the roast vegetables along with 2 tbs. of the orange juice and 2 tbs. water into a shallow roasting tin that will fit them all snuggly. Toss everything together well and roast for 30 minutes. Stir in the radishes and roast another 10 minutes.

To serve, fork through the bulgur wheat to fluff it up and scoop it into a large bowl. Fork through a third of the vegetables, then chop the coriander leaves and fork through most the them. Taste for seasoning, then top with the remaining vegetables and coriander.