The simplest of ingredients can sometimes make the best dishes. My Mother’s roasted chicken was simply the best and was mostly only flavoured with salt, pepper and lemon. My preferred way of cooking leg of lamb is on the bone with salt, pepper, garlic and rosemary. Who can resist a slice of freshly baked bread with butter?
This one-pot chicken dish came about, one evening, when I wanted to “clear” out my vegetable basket and fridge. The mushrooms were meant for a mushroom sauce with steak, earlier the week, but were replaced with a Gorgonzola sauce. I wanted to make a baby potato salad, but made a green salad instead and the baby onions were left over after I made an apple and onion confit with roasted pork shoulder. I cooked this with chicken, flavoured with thyme and lemon. This dish has ever since became a favourite in my household.
One-pot dishes are very convenient because you have less washing-up to do and save electricity, since you are only using one stove plate. This dish is economical since you can feed a large crowd with the dish. You can replace the baby onions with 2 chopped medium-sized onions and the potatoes with 4 peeled and quartered large potatoes. You can leave the mushrooms out If you want to make the meal even more economical, but it provides wonderful flavour.
- 30ml olive oil
- 15ml butter
- 8 chicken thighs or drumsticks
- 8 baby onions, peeled and halved
- 250g white mushrooms, cleaned and sliced
- 2 minced garlic cloves
- juice of 1 lemon
- 12 baby potatoes
- 400ml chicken stock
- a handful of fresh thyme
- Salt and freshly ground black pepper
- 20ml corn flour dissolved in 30ml cold water
- Heat the olive oil and butter in a large pot on a stove plate. Brown the chicken pieces all over on medium heat and remove with a slotted spoon.
- Add the onions, mushrooms and garlic to the pot and sauté on medium heat until caramelized.
- Return the chicken to the pot and drizzle the lemon juice over.
- Add the potatoes, chicken stock and thyme. Season with salt and pepper and simmer for 45 to 50 minutes until the chicken is cooked.
- Mix the corn flour mixture into the sauce and cook for another 5 minutes.