Roasted Chicken Thighs

Tags

Chicken, dinner, food, mushrooms, roast

It has been a while since my last post and it’s not because I have not been cooking, I have, but mostly nothing exciting worth blogging about. At one point I even revisted my blog for inspiration and made my I Think I’ll Call it a Biryani again. Have you ever felt like you have no idea whatsoever to cook?

So last night, inspiration finally struck me to make a simple, yet delicious dinner for us…Roasted Chicken Thighs topped with a cream of garlic and oyster mushroom sauce!

Ingredients
• Chicken thighs
• Oyster mushrooms (chopped)
• Garlic (diced)
• Double cream
• Dried parsley
• Garlic granules
• Cracked black pepper
• Salt to taste
• Olive oil

Method
1. In a large bowl, marinade the chicken thighs in lots of cracked black pepper, salt, dried parsley, a sprinkle of garlic granules and olive oil to bind it. Leave this to marinade for a few hours or overnight.
2. Pre heat oven to 180 degrees C. Place the chicken thighs on a baking sheet and roast till golden and crispy.
3. When the chicken is almost ready, start preparing the cream sauce.
4. In a skillet, add a little olive oil and throw in the garlic & mushrooms. Sauté till the mushrooms are soft.
5. Add the dried parsley, cracked black pepper and a little salt to taste before adding the cream into the skillet. Lower the heat and let it simmer slightly for 2 mins.
6. Remove the chicken from the oven, place on a dish and top it with the cream sauce.

Garnish with dried parsley and serve with roast potatoes…

I just roasted 1 potato with its skin on, which I cut into quarters, seasoned it with salt, pepper and coated it with a little olive oil and placed it in the oven together with the chicken. Easy.

The meal was a hit with my husband and I’m sure I’ll be making it again when ideas and inspirations run dry! The good thing is, you don’t need many ingredients either! Bonus!😊

Enjoy! 💕

Sunday Birthday Roast 🎈

Tags

birthday, Chicken, food, roast, roast chicken

It was a rainy Sunday yesterday so we went to The Guggenheim around mid day to check out an exhibition by Ernesto Neto for my birthday. By the time we got home it was quite late in the afternoon but I really fancied a Sunday Roast!

I know, I know…everyone will have their own way of cooking a roast chicken but I picked up this recipe from my Mama and she roasts the best chicken ever so I thought I’d share it.

Ingredients
– a full chicken
– 4 cloves of garlic (minced)
– cracked black pepper (lots of it!)
– salt to taste
– olive oil
– butter…yes…a tsp of butter
– dried parsley

Method
1. In a pestle and mortar, mince the garlic together with the black pepper.
2. Combine 2 to 3 tbsp of olive oil, butter (room temperature) and the garlic & pepper mix in a bowl.
3. Rub generously on the chicken and marinade for 30 mins, or if you want, overnight.
4. Preheat oven to 180 degrees celcius and place the chicken in the middle of the oven.
5. Depending on the size of the chicken, I cooked mine for just over an hour. Keep checking if you are not sure. You will know it’s thoroughly cooked when if you pierce the chicken, the juices should run clear and the knive or fork should go through with ease.

I served it with a side salad, baked potato and gravy. I just used Bisto!

All in all it was a perfect very late lunch and we had lots of leftovers for supper and my lunch today! Bonus!

And thanks to my husband, I got a Birthday Profiterole for afters, no birthday cakes for me. 😋

I will tell you more about where we bought the profiterole in my next post! Simply divine!

Happy Monday! 😊