lukkie_shipwreck forked this from jared and changed it:
"I used chicken thighs and added some King Edward potatoes to cook in the pot and soak up all that lovely juice. I also cooked it for longer: 60 mins"
Description (Some HTML is OK)
This is a great dish if you've got a little time as it takes about 1 hour to prepare and cook. It goes wonderfully with a salad and some new potatoes.
Ingredients
Makes 4 servings
- 4 chicken thighs
- 2 cups of chicken stock (using stock cubes is fine)
- 1 lemon (sliced)
- 2 cloves of garlic
- 3 Rosemary stalks
- Olive oil
- 6 small potatoes, sliced thinly
Preparation
Pre-Heat your oven to 200C (Gas 7or 8). Heat a little olive oil in an oven proof frying pan, and place your chicken skin side down in the pan once the oil is hot. Brown the chicken on all sides. Remove from the heat and add in the remaining ingredients, ensuring that a little garlic is placed on each piece of chicken. Place in the oven, uncovered for 1 hour (or until the chicken is cooked through), remove from heat and serve. (I served it with brown rice)
Comments
I have sensitive teeth so the lemon was a bit sharp in the gravy -- lots of brown rice helps though.
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