I’ve been looking for a good recipe for chicken sausage and back in October, I made one that was devised by a friend and was flavoured with thyme, lemon and garlic having been inspired by Chef Thomas Keller’s famous recipe for chicken brine. I was so confident that it would be great that I even posted a ‘coming soon’ photo. After all, what’s not to like? They’re a classic combination. Well, somewhat embarrassingly, the family didn’t like it. I’m sure others will though and the recipe’s here for people who want to try it… …and I encourage you to do so.Continue reading Chicken & Spring Onion Sausage
I wrote this originally in 2009:
One of my old standbys – based on a recipe from Nigel Slater’s book ‘Toast’. A book well worth buying.
The recipe is simplicity itself.
Chicken with Lemon, Basil and Garlic
Cut a chicken into 8 pieces. Put it into a roasting tin with a head of garlic (crushed up a bit) and some onion segments. Squeeze over the juice from two lemons and chuck the lemons in. Glug with olive oil and stuff in the oven at 180°C for ½ hour. Then chuck a glass of white wine in along with a handful of basil leaves. Cook for 15 minutes more and serve…
…dip ya bread in!
This is even nicer done with preserved lemons.
Pauline can’t have wine, so I used chicken stock instead. She’s going to have to go!