Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 81

chicken thighs, asparagus, noodles, mushrooms, garlic, chicken stock

Brown 4 chicken thighs in a little oil in a deep pan. Slice 150g mushrooms, such as large field, portobello or porcini, and peel and slice 2 garlic cloves. Add the mushrooms and garlic to the pan and continue browning, adding more oil if necessary. Pour in a litre of chicken stock, bring to the boil and simmer for about 30 minutes. Lift out the thighs and take the meat off the bones, returning it to the simmering stock. Shave 4 asparagus spears into ribbons with a vegetable peeler, then add them to the soup with 200g noodles. Cook for a minute or two, then divide between deep bowls.

For 2–3. Big, generous bowls of noodles. Rich chicken broth. The sweetness of asparagus.

A few thoughts

I often make a chicken broth with the bones from the Sunday roast. The trick is to remember to add all the jelly and bits of savoury goodness that lie under the roasted bird. A 20-minute simmer with a small, halved onion, a few black peppercorns, a tomato and a few parsley stalks will produce a golden-brown broth with deep flavour. The other thing worth considering is the ready-made stocks in the chiller cabinet at the supermarket or butcher’s shop. Expensive but often very good indeed.