Tuesday, 27 January 2009

monday night


This supper was quickly decided in sainsburys in Brixton while waiting for the bus home. Well aware that masterchef was on, any minute.

These measurements are just guesses as I can't remember how much i used, just put as much as you think looks right.
- 825g chicken (an odd weight - just one box of six pieces from tesco) - I had 3 thighs and 3 legs (sadly no 'how do you find clothes that fit' gags)
- 2 smallish onions
- 3 cloves garlic squashed with the blade of a knife
- 4/5 shriveling apples from the bottom of the fruit bowl, cored and chopped
- approx 200g celeriac, peeled and chopped into chunks
slug of calvados
3 cardamon pods (squashed to release flavour)
a pinch of fennel seeds, squashed
- half a can of cider
- 500ml vegetable stock, 1 cube

- In a heavy, deep frying pan, or casserole dish, brown the chicken pieces in some olive oil over a high heat. The time this takes completely depends on how much patience you have, I usually hang around until I can see satisfactory colour on the skin, then get bored and move on.
- When you have removed the chicken, turn the heat down and fry the chopped onions for a while until they are soft then throw in the garlic cloves.
- after a minute or so, add the apple and celeriac chunks and let them sizzle for about 5/6 minutes.
- return the chicken to the pot and pour in a generous slug of calvados, the crushed cardamom and fennel, chopped parsley and some salt and pepper.
- let everything simmer away until nearly all the calvados has evapourated, then add half the stock and half the cider, turn the heat down and leave it alone for a while, cooking slowly, checking every now and then that its not getting too dry, if so, add more stock and cider.
- as the chicken was cooking, I put some potatoes on to boil for mash and made a sort of beans and peas stew thing, just frozen peas, a leek and a couple of handfuls of runner beans cut into stripes, in a saucepan with butter oil and white wine.

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