Sometimes you need to be able to bung everything in one tray to cook it. However quite often I am disappointed with the results ... this was not one of those occasions. This recipe is from River cafe easy, I have just substituted Chicken for Guinea fowl.
It was an absolute winner for Sunday lunch and fed a hungry gang including grandma Betty, Auntie Jo,Gus,his mate John,Joe ,Martha,Lisa and I.
Serves 8
Ingredients
10 whole chicken legs or mixture of legs and breast/wings (pieces need to be reasonable size)
10 garlic cloves
4 tablespoons rosemary leaves
3 red onion
6 fennel bulbs
Extra virgin olive oil
250 gms smoked bacon (or even better pancetta) cut into 1cm pieces or lardons... or buy them ready chopped if you're feeling lazy
500ml white wine
Method
Peel and finely chop the garlic and chop the rosemary.
Peel the onion, and cut the onion and fennel into eights.
Cut the pancetta into 1cm pieces.
Preheat the oven to 200C/ gas mark 6.
Mix the garlic and rosemary with salt and pepper.
Put the chicken into a bowl, drizzle with olive oil and add the garlic mixture. Turn each piece over to coat thoroughly.
Put the chicken in one layer in a roasting tin and scatter the fennel, red onion and pancetta over.
Drizzle with olive oil and roast for 1/2 hour.
Add the wine, roast for further 20 minutes. Raise the heat to 225C/gas mark 9 for the last few minutes to brown.
Serve with your choice of veg, in our case it was tenderstem broccolli and roasted sweet potatoes.
It was an absolute winner for Sunday lunch and fed a hungry gang including grandma Betty, Auntie Jo,Gus,his mate John,Joe ,Martha,Lisa and I.
Serves 8
Ingredients
10 whole chicken legs or mixture of legs and breast/wings (pieces need to be reasonable size)
10 garlic cloves
4 tablespoons rosemary leaves
3 red onion
6 fennel bulbs
Extra virgin olive oil
250 gms smoked bacon (or even better pancetta) cut into 1cm pieces or lardons... or buy them ready chopped if you're feeling lazy
500ml white wine
Method
Peel and finely chop the garlic and chop the rosemary.
Peel the onion, and cut the onion and fennel into eights.
Cut the pancetta into 1cm pieces.
Preheat the oven to 200C/ gas mark 6.
Mix the garlic and rosemary with salt and pepper.
Put the chicken into a bowl, drizzle with olive oil and add the garlic mixture. Turn each piece over to coat thoroughly.
Put the chicken in one layer in a roasting tin and scatter the fennel, red onion and pancetta over.
Drizzle with olive oil and roast for 1/2 hour.
Add the wine, roast for further 20 minutes. Raise the heat to 225C/gas mark 9 for the last few minutes to brown.
Serve with your choice of veg, in our case it was tenderstem broccolli and roasted sweet potatoes.
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