I think this is one of my recent favourites, such a simple but extremely tasty dish. It can be found in Hugh’s Three Good Things.
Preheat the oven to 180ºc (fan).
Season all the pieces of a jointed chicken well.
Without overloading a frying pan, brown all of the chicken in batches. Transfer to a roasting dish skin side up.
Pour a little wine into the frying pan and deglaze it, let it bubble and make sure you scrape up any bits of chicken-y goodness left behind. Pour this into the roasting dish (but not over the chicken). Squeeze over some lemon juice and a little more salt and pepper. Cover with foil and cook for about 30 minutes.
Add quartered tomatoes to the pan and roast uncovered for about 20 minutes. Scatter with chopped tarragon and toss.
We served ours with a jacket spud.
Using CHICKEN, WHITE WINE, LEMON, TOMATOES, TARRAGON and POTATOES…
This was dinner…18th July 2014.
On Saturday we were invited out for dinner to The Cherry Tree in High Hoyland, somewhere out in the lovely countryside of Barnsley.
It rained, a lot, but was so bloomin’ hot that the only thing I fancied was fish and chips. It was very good but here’s a photo of Mr S’ steak and kidney pudding which tasted amazing. I wish I had that!
Mum had salmon, Dad had lamb tagine and my hugely hungover sister wasted her Thai fishcakes.
It’s a great place to eat, I just wish it was closer.
This was dinner…19th July 2014.