Friday, April 19, 2013

IHCC - Creamy Chix w/Apples, Carrots & Potatoes (Yotam Ottolenghi)


This week, I am using this recipe from Yotam Ottolenghi cos the pic of the dish really makes me drool. I love the way the marinates, potatoes, carrots and Chix looks after roasting theme over stove. Simply delish. 

The chef uses Bay Leaves & Tarragon & Chervil to marinate the dish, but I couldn't find fresh Bay Leaves & Chervil so I substitute with Fresh Tarragon & Italian Herbs instead. I added a little lemon juice as usual to my Chix to make it less oily and appetizing. I omit mustard as the kids don't really like the taste of it. 

The end result yields a very yummy & fragrant Chix, and goes well with the butter croissant (tomato & hard-boiled egg with mayo dressing n cheese) that I got from Cold Storage. Try it, very easy to prepare and hassle-free meal when you want to be lazy yet serve a sumptuous dinner. I believe it can replaced the turkey tt we have for Thanksgiving. 



Creamy Chix w/Apples, Carrots & Potatoes (recipe from guardian.co.uk)
***i halve recipe for 1/2 chix***
20g unsalted butter
2½ tbsp olive oil
1 large onion, peeled and very finely chopped 
2 medium carrots, peeled and cut into 6cm x 3cm batons 
2 medium turnips, peeled, halved and cut into 2cm-wide wedges *omit & replaced with baby potatoes*
2 eating apples, peeled, halved, cored and cut into 3cm-wide wedges
2 medium pears, peeled, halved, cored and cut into 3cm-wide wedges *omit*
400ml good-quality chicken stock
2 tsp Dijon mustard *omit*
10g fresh tarragon tied in a bundle, plus 1 tsp extra chopped
10g chervil, tied in a bundle, plus 1 tbsp picked chervil leaves to garnish
2 bay leaves
Salt and black pepper
8-10 skin-on boneless chicken thighs
3 tbsp double cream *i replaced with lo-fat milk*
**i replace the herbs in blue to Italian herbs**

1) Put butter & olive oil in pan, sauté onions, then add carrots & potatoes. Stirring occasionally. Add apples when carrots start to soften.
2) Add in stock, mix herbs, salt & black pepper. Bring to a simmer and cook for 4min. Then leave aside.
3) Heat up another pan, rub Chix with salt & black pepper with a little olive oil. Then roast the Chix in pan til it changes colour, about 4-6mins per side.
4) Take Chix and put into the same pan with the veg, pushing it down to cover with the stock and simmer for 4mins. Dish out Chix and veg. Add cream and bring sauce to simmer. Pour the sauce over chix, serve warm.

I am submitting this post to I Heart Cooking Club on this week theme - Root Vegetables.

7 comments:

Michelle said...

Replacing turkey on Thanksgiving is very high praise! I love the pictures of the children's plates.

Priscilla said...

Yes Mich, cos some Asians cant really appreciate turkey n prefer Chix.. Tis is a good substitute.. =)

kitchen flavours said...

Hi Priscilla,
This recipe was one that I have bookmarked to try! Finally I chose the roasted veggies!
But planning to make this very soon too! It looks very delicious! I know my family would love this as well!
Have a great weekend!

Couscous & Consciousness said...

Priscilla, this looks like a delicious and very comforting dish - perfect for the cooler autumn evenings we are having in my part of the world.

Priscilla said...

Hi Joyce,

Great mind think alike. Now I am aldy deciding on the next whole-grain recipe. And indeed this recipe is nice.

Hi Couscous,

It's very delish!

Kim said...

A good chicken dish with veggies is always a hit with everyone. This is a wonderful and comforting meal!

Deb in Hawaii said...

This does look like a very hearty and homey dish--perfect comfort food!
;-)