![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9w-ucxfq2V8F1tp45h7889MCE4L7kF6Qo-TEZoUrF8X5Q9O5OwLSsJrTSBvOxVw-mjySrqbP-5LrrzGTWuqZdPUZkHY5K9PVF_pJZuPAB0yEX4dgjZsE6MKe-g-gmYkOL4B-CDQZ3Mtdi/s400/Garlic+and+grape+chicken.jpg)
A chicken, two heads of garlic, cloves separated, a bunch of Long Island grapes, halved; some cut up red potatoes, terrace thyme and tarragon inside, 2 cups of dry white vermouth (or white wine), salt etc. Put in pot with lid and cover, in oven of 425'F/210'C. 1 hour and a quarter-ish. Take off lid for 20 minutes to brown. The side effect will be the brown-spattering of the pot-sides that you see above, which you should scrape down by sloshing the juices over them, and scratching with a wooden spoon. No metal on your le Creuset, please.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVv9XHsqTusyyx8wXAX20Ml-pDW729zEnHlkbeG48N6wnTvVWs-5Nc8zm3ArExYARl-wBvGf1C2SxXiHOH_utZZ5ugQEMbMpe7GQcRFgUnZQUAoSyowBz0xip2WVJW-nvteQAbC9v_1D9O/s400/Garlic+chicken+on+toast.jpg)
Toast some hole-y bread and put a slice in the bottom of a bowl. Spoon the chicken and juice and potatoes and soft garlics and grapes on top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCDgF1JSbXa5HkP3uf7YyNPyQSvjCKm460GNS1ftx9Y4nq254YcaQOK3r5FE5PHTdJR0QireIQYGYU5XRh0RgVhyphenhyphenaZsCUUBeuAomZ1zh2k2fLbuR9r2DwscuZJdCSInIg0iFLnwIXUICZ/s400/Mizuna+and+corn+salad.jpg)
Accompany with a salad of North Fork mizuna and fresh North Fork corn. Mizuna is a bit of a wuss and needs a gentle vinaigrette. I added some cream to mine.
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How green was my valley?
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