Sunday, March 23, 2014

Roasted chicken with speck apple and potato

What do you do when you haven't had much sleep, have a messy house, no food and in 90 minutes your friends are coming over for lunch? Pick a recipe that has everything in the one dish and cooks all by itself and crack open the emergency dukka for starters (thanks I've made this chicken dish before with both cider and sparking wine - adapted from the following:

700 gm chat potatoes, thickly sliced

 2 Spanish onions, cut into thin wedges
2 3 pink lady apples, cut into wedges
10 Hand full of thyme sprigs, plus 1 tbsp extra leaves
80 ml (1/3 cup) olive oil, plus extra for drizzling
4 chicken breasts, with winglet attached (200gm each) 1 chicken chopped up with 4 extra drumsticks, skin on
8 thin slices of speck
100 ml dry apple cider / sparking wine
80 ml (1/3 cup) chicken stock
2 tbsp cider vinegar, or to taste

Preheat oven to 220C. Combine potato, onion, apple, thyme sprigs and 60ml oil in a roasting pan, season to taste and roast until starting to colour (15-20 minutes).
Meanwhile I pan fry the chicken to brown it, season chicken to taste and scatter with thyme leaves. Wrap each chicken breast in two speck slices, place on top of potato mixture, drizzle with remaining oil. Add cider / sparking wine and speck and stock to pan and roast until chicken is cooked through and vegetables are tender (8-10 30 minutes). Stir through vinegar, serve hot.

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