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Roast Chicken Stew by Allyson Gofton


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Roasted Garlic Chicken with Bean Stew 

Good-quality Label Rouge chickens came at a price but were delicious. These birds, with their golden skin and grapefruit-coloured flesh – gained from eating locally grown maize – cooked beautifully to have succulent well-flavoured flesh and crispy skin. Rose garlic, roasted in oil until the flesh of each clove melted to a velvety, honey-coloured paste, mixed with the salt-crystal-flecked butter, made a sensational paste with which to season the chicken.

Prep time: 40 minutes once garlic roasted Cooking time: 50 minutes Serves: 4–6

 

1 bulb garlic

125 grams butter (non-dairy-lovers could use ¼ cup olive oil)

4–6 chicken leg and thigh portions

a few fresh sage leaves

4–6 thick cut slices pancetta or bacon

Preheat the oven to 190°C. Drizzle the garlic bulb with a little oil and wrap in foil.

Bake in the preheated oven for 35–45 minutes until soft. Cool, halve, squeeze out the cooked flesh and mix with the butter (or oil).

Lift the skin from each chicken portion and spread a generous amount of garlic paste between the skin and the meat. Spread the remainder on top. Place a sage leaf and a slice of bacon on top of each portion and season with pepper.

Bake in the preheated 190°C oven for 40 minutes or until cooked. Serve with Tarbais Bean Stew or potatoes, cooked to your choosing, and a green vegetable.

 

 

Bean Stew

Prep time: 15 minutes Cooking time: 15–20 minutes Serves: 4–6

2–3 stalks celery, finely sliced

1 leek (onion is too strong here), white part only, finely sliced

1 green chilli, deseeded and sliced

¼ cup olive oil

3 cups cooked haricot beans (I used Tarbais beans)

3–4 cups chicken stock (1–2 stock cubes and water is fine)

Cook the celery, leek and chilli in the olive oil until softened. Add the beans and chicken stock and simmer for around 15 minutes until the beans are well flavoured.

Season with salt and pepper and, if wished, add herbs of your choice; sage is good with beans as it helps with the flatulence that beans are notorious for creating!

 

 

Slow-roasted Garlic

This is a stunning dish to serve to friends as a nibble or entrée. When cooked well, the garlic is unexpectedly smooth and mellow.

Prep time: 5 minutes Cooking time: 1½ hours Serves: allow 1 bulb per person

garlic bulbs (fresh if early in the season, dried if later)

sprigs of dried or fresh thyme

olive oil (your finest)

Preheat the oven to 160°C.

Sit clean bulbs of garlic on the sprigs of thyme in a deep, lidded dish, and season with pepper.

Pour your finest olive oil over the garlic until it comes half to two-thirds of the way up the sides of the knuckly bulbs. Cover.

Bake in the preheated oven for about 1½ hours, or until a skewer can easily be inserted into the centre of the garlic. Remove from the oven and cool in the oil.

Serve the bulbs with chewy sourdough bread cut into thick doorstep-like slices. Cut the garlic in half horizontally, squeeze out the pulp, mix with a little of the oil and spread on the bread. Accompany with chopped fresh tomatoes and parsley.

 

 

Reproduced with permission from Recipes from my French Kitchenby Allyson Gofton. Published by Penguin. RRP $45.00. Copyright text, recipes and photographs © Allyson Gofton, 2015. Available nationwide from 27 March 2015.


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