This dish turned out great… eventually. I really think there were some errors in the recipe, particularly relating to the cooking time. This was in a chapter titled “Slow Cooking” yet only had a cooking time of 45 minutes. In reality it took near enough to two hours to cook properly, so maybe it was supposed to read 1 hour and 45 minutes? It was a bit of a downer that it took so long to cook as it meant we didn’t get to eat it on the night I’d actually planned it for but, when we did have it the next night it was great. It had lots of flavour without being overpowering and we all enjoyed it. I will make it again, (especially as I have a jar of capers sitting in the fridge!) as it was tasty and was also easy to prepare but next time I’ll make the few changes I have noted. Sorry, no pics - the camera is off being looked at by camera-knowledgey-type people.
Chicken Drumsticks with Italian Flavours
Everyday Cooking by Allan Campion and Michele Curtis
8 chicken drumsticks, skin removed (I didn’t)
4 potatoes, diced
1 red onion, sliced
2-3 cloves garlic, peeled
80g (1/2 cup) pitted olives
2 tablespoons capers, soaked
2 tablespoons balsamic vinegar
1 tablespoon chipped rosemary and thyme (I used dried mixed herbs)
60ml (¼ cup) olive oil
Salt and freshly ground black pepper
1-2 cups chicken stock
Preheat oven to 180˚C.
Place all ingredients, except stock, in a deep baking dish and toss well to combine. Pour over enough stock to just cover (I found this somewhat confusing – just cover what? The bottom of the pan, all of the ingredients? I put enough stock to come about halfway up the chicken mixture and ended up thinking that was too much. I would probably put an inch or so in the bottom of the baking dish) and roast in the preheated oven for 45minutes to 1 hour. (I cooked it for nearly 2 hours, and left it uncovered for the last hour, and only at that point were the potatoes, onions and chicken sufficiently cooked) Stir occasionally.
The stock is (supposed to be) absorbed as this dish cooks, resulting in a great one-pot dinner that needs only a green salad to complete. Serves 4.
Chicken Drumsticks with Italian Flavours
Everyday Cooking by Allan Campion and Michele Curtis
8 chicken drumsticks, skin removed (I didn’t)
4 potatoes, diced
1 red onion, sliced
2-3 cloves garlic, peeled
80g (1/2 cup) pitted olives
2 tablespoons capers, soaked
2 tablespoons balsamic vinegar
1 tablespoon chipped rosemary and thyme (I used dried mixed herbs)
60ml (¼ cup) olive oil
Salt and freshly ground black pepper
1-2 cups chicken stock
Preheat oven to 180˚C.
Place all ingredients, except stock, in a deep baking dish and toss well to combine. Pour over enough stock to just cover (I found this somewhat confusing – just cover what? The bottom of the pan, all of the ingredients? I put enough stock to come about halfway up the chicken mixture and ended up thinking that was too much. I would probably put an inch or so in the bottom of the baking dish) and roast in the preheated oven for 45minutes to 1 hour. (I cooked it for nearly 2 hours, and left it uncovered for the last hour, and only at that point were the potatoes, onions and chicken sufficiently cooked) Stir occasionally.
The stock is (supposed to be) absorbed as this dish cooks, resulting in a great one-pot dinner that needs only a green salad to complete. Serves 4.
2 comments:
Don't you hate it when the instructions you are given are incomplete, confusing, or just flat out wrong? Glad it turned out okay in the end. BTW, the test really was a fiasco...I got the grade back immediately!
I realy do, Claire. It's one thing if I mess up a recipe but it's another thing altogether if the recipe is messed up before I even start cooking it! Bummer about the test. I hope it doesn't count for too much.
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