Tuesday, 17 July 2018

Roast Chicken with Peaches and Lavendar

I finally got round to purchasing Diana Henry's A Bird in Hand. This was published in 2015 to great critical acclaim. A cookery book dedicated to the nations favourite meat chicken shows the diversity of recipes that chicken can offer. I've made a few of the recipes but this one I chose to share is perfect during the Summer months. The roast chicken was incredibly succulent and the peach gave such moreish and sweet flavour dimension to it.




Ingredients
3 tbsp olive oil
Sea salt flakes and pepper
1.8kg chicken skin-on, jointed into 8 good sized skin on bone-in chicken thighs.
200ml medium white wine
3tbsp white balsamic vinegar
4tbsp lavender honey
5 small, slightly under ripe peaches
8 sprigs of fresh lavender

Method
Preheat the oven to 190C/375F/Gas Mark 5
Heat 1 tbsp of the oil in a frying pan, season the chicken joints and brown them on each side so they get a good colour. You can do this in batches.
Put the chicken joints or thighs into a very large , broad shallow ovenproof dish (both the chicken and peaches need to be able to lie snugly together in a single layer)
Pour the oil out of the pan but don't clean it. Return it to the heat and deglaze the pan with the wine , scraping to dislodge all the bits of flavour there. Boil this until it has reduced to about 100ml then add 1 1/2 tbsp each of the balsamic vinegar and honey. Stir to dissolve the honey , then pour over the chicken.
Halve and pit the peaches and cut each half in two. Dot these in around the chicken. Season with salt and pepper. Brush each piece of peach with a little olive oil , then whisk the remaining honey and balsamic together with a fork. Drizzle this over the chicken and peaches and scatter with the lavender (leave some sprigs of lavender whole , use just the flowers from others)

Roast in the hot oven for 40 minutes. The chicken should be cooked through and glazed with the honey and the peaches should be slightly caramelized in patches. If you stick the tip of a sharp knife into the underside of a thigh , the juice that runs out should be clear. Serve in the dish in which the chicken has cooked (you can transfer it all to a warmed platter , but be careful as the peaches will be soft and could easily fall apart).
Serve with roast potatoes and green beans.
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