Читать книгу The Intolerant Gourmet: Free-from Recipes for Everyone - Pippa Kendrick - Страница 26

Roasted Redcurrant Chicken with Garlic and Rosemary New Potatoes

If I were to be scrupulously honest, I would say that this is really a cheat’s version of a Sunday roast, with all of the flavour but half the work. It really is none the worse for it, however, and can transform a springtime supper or lunch into a time-saving delight for the senses. One of the beauties of this dish is that you cook it all together, not only bypassing the faff of having a numbers of pots and pans on the go, but also allowing the flavours of the dish to mesh in a beautifully fragrant way. Once the chicken is in the oven, you could lightly dress a fresh herb and baby-leaf salad to accompany it while sipping from a glass of something lovely – the perfect way to cook.

Serves 4

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5 cloves of garlic

A small bunch of flat-leaf parsley

3 tbsp olive oil

2 tbsp redcurrant jelly

Grated zest of 1 lemon and 2 tbsp lemon juice

4 skinless chicken breasts

450g/1lb new potatoes

4 sprigs of rosemary

Sea salt and freshly ground black pepper

Crush just two of the cloves of garlic and finely chop the parsley, then add to a large bowl, mixing them with 1 tablespoon of the olive oil, the redcurrant jelly and lemon zest and juice.

Using a sharp knife and cutting to a depth of about 1cm/½in, score each chicken breast diagonally 3–4 times. Place the chicken in the bowl with the marinade, turning each breast in the mixture to ensure it is thoroughly coated and the marinade penetrates the cuts in the meat. Season well with salt and pepper, then cover the bowl and leave for a minimum of 30 minutes to absorb the flavours.

Preheat the oven to 220°C/425°F/gas mark 7.

Halve the potatoes and place in a large roasting tin with the remaining olive oil, whole garlic cloves and the sprigs of rosemary. Season well with salt and pepper and roast in the oven for 20–25 minutes.

Remove the potatoes from the oven and reduce the temperature to 200°C/400°F/gas mark 6. Place the chicken breasts in the roasting tin so that they are resting on top of the potatoes. Pour over the remaining marinade and return to the oven for 15 minutes or until the chicken is cooked through and tender. Remove from the oven, cover with foil and allow to rest for 5 minutes before serving.