Saturday, 4 February 2012

St Tropez chicken, smashed potato gratin and green beans

I purchased Nigella's feasts cook book after watching her feasts series on youtube (instead of writing/reading my dissertation may I add) and fell in love with her easy, no fuss approach to making comfort food appear easy. Immediately after receiving feasts courtesy of Amazon I began to make a "to cook and to bake" list of all the recipes that appealed to me. The St Tropez chicken which comes under the "wedding" chapter appealed to me alongside other chicken dishes. I've never been to St Tropez in France, only Paris but the idea of sun kissed chicken with wine sounded too irresistible to pass up. I decided of adding green beans and leeks instead of French peas as Nigella suggested, as I didn't think peas was filling for someone with a health appetite.
Here is how my dish turned out:

I thought attempting to type up the recipe would be very time consuming and luckily have the recipe for Nigella's St Tropez chicken, it can be found here St Tropez chicken. I tweaked the recipe slightly and used white wine that my nan brought from Spain instead of Rose.
The recipe for the smashed potato gratin, taken from feasts (p.426) is as follows:
1.25kg floury potatoes
750ml milk
1/2 stick of celery
4 spring onions
black or white pepper
100g butter
2 tablespoons semolina

Preheat the oven to gas mark 7/220c. Butter a shallowish roasting tin, approximately 36*25cm
Peel and chop the potatoes, and cut into approx. 1cm*3cm chunks. Put them into a saucepan with the milk, salt, celery, whole spring onions, a good grinding of black peeper and about 75g of the butter. Bring to the boil and simmer for 20 minutes.
Fish out the celery and spring onions, and then pour the milky,buttery cooked potatoes into the prepared roasting tin and mash them lightly with a fork. You can leave them made up to this point to sit for a while.
When you are ready put them in the oven, sprinkle over the semolina and dot with the remaining butter. Cook the smashed potato gratin for 30 minutes or until hot through and beginning to catch and scorch in parts on the top.
I am entering this picture to a blog hop at Maison cupcake A Blog hop is something I have recently discovered but would like to participate in more (ok pictures permitting).



  1. I love St Tropez chicken, yours looks great. The French peas are good, I sometimes do them with a roast chicken too.

  2. Thanks, think I'm cooking the one pan sausage and chicken dish from Feasts next x


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