Welcome to another round of Discovering something divine on your plate. Take a seat and enjoy.
I tried a variation of Jamie Oliver's Traybaked Chicken today, and with variation I mean that I forgot to buy sweet potatoes and did not haven chicken breasts, but only chicken thighs. Loved it nonetheless.
For the marinade, you need:
1 l water
2 Tsp sea salt
6 Tsp honey
3 garliv cloves, sliced
the leaves of 2 branches of sage
4 Tsp cider vinegar
jest and juice of 1 lemon
And for the rest:
4 chicken breasts (or 5 chicken thighs)
2 slices bacon, chopped
3 sweet potatoes, sliced (regular potates are just as good)
4 normal potatoes, sliced
1 onion, sliced
4 garlic cloves, sliced
the leaves of 2 branches of sage, sliced
sea salt and freshly ground black pepper
400 ml chicken broth
150 g cream
100 g freshly grated parmesan
Mix all the ingredients for the marinade in a large bowl. It looks quite ordinary, but its smell promises good times ahead.
Place the meat in the juice. Cover and refrigerate for at least 2 hours. If your fridge is not empty enough to house such a large bowl, just set it aside, preferably not neat the heating device. I marinated the meat in the morning and cooked it in the evening, which seemed just fine.
About 90 minutes before your dinner time: Preheat the oven to 180°C and do all the slicing. Lots of slicing, by the way.
Put bacon, potatoes, onion, garlic and sage in a pan and use that salt and pepper thoroughly. Sprinkle some olive oil on top and mix.
Add the chicken broth and bake for about 30 minutes. The potatoes should be done by then and should soak up a bit of the broth.
Pour the cream over the potatoes, sprinkle with cheese and add some more pepper. Lots of pepper. With a spoon, carve some spots for the chicken thighs and place the thighs in them. See how my pan was too small for all of the ingrediets? I made the dish in two steps, which was fine for us as we were only two. Pan number two is for tomorrow.
Place bits of butter on top and bake for another 35 minutes. You may want to check in between that the meat does not burn on top. If it becomes to brown, use some aluminum foil to cover it up. You can also see that I like my chicken without skin and that the geek a) eats two thighs and b) loves them with skin.
This is how it should look like. Delicious.
Ths is how it tastes like: delicious. Perfect. We are both in love. With traybaked chicken. I am looking forward to the proper version with sweet potatoes, but this is great just as it is.