Thursday, 13 August 2015

Vaguely Italian Chicken Marylands

NAME: _Vaguely Italian Chicken Marylands

2 chicken marylands (see Notes)
4 long middle rashers of bacon
1 head broccoli
150g sugar snap peas
1 bottle passata
2 cups mirepoix (see Notes)
1 white onion
3 cups red wine, used divided
1/2 cup soya
about 3/4 cup of grated parmesan cheese.
olive oil ad lib

Trim the rinds off the bacon rashers and set both aside, trim up the marylands (or whatever cut you use) ready for marinating. Make up the marinade of soya sauce, 2 cups of red wine, and (not mentioned in ingredients but you can if you like) crushed fresh garlic, cover the chicken cuts with the marinade in a bowl and weigh them down with a plate.

Meanwhile, slowly fry the bacon rinds in olive oil to flavour the oil, then discard the rinds when they are crunchy. Set aside the oil until the chicken has had at least an hour to marinate. Pat the chicken pieces dry and sear, flesh side first, then skin side, until the sides have taken a brown crusting. Do this as quickly and on as hot a pan as you can. Lay the pieces in a roasting pan or other oven proof dish and cover the top surfaces with the bacon slices.

Cut the broccoli into egg sized florets and trim the sugar snap peas and surround the chicken pieces with them.

Heat the mirepoix, passata, and the last cup of red wine and simmer to reduce to about half. Carefully pour over the vegetables and around the chicken pieces (try not to get sauce on the tops of these) then thickly sprinkle with parmesan cheese. Bake for about 90 minutes at 180C, turn off the heat and alow to set in the oven for another ten minutes.

Plate 'er up and put 'er down!

I suppose breasts or drumsticks might do, but marylands are just a good shape to work with and taste great. You need large pieces of meat but not too high in profile.

Mirepoix is finely diced carrot, onion, and celery sweated together in (usually) olive oil. I make mine ahead of time and freeze in ziploc bags.

I sometimes make parmesan crusted corn cobs with this, Weird combination but it works. Just take a few clean shucked corn cobs and brush with a bit of anchovy and / or olive oil then coat in grated parmesan and roast on a lower rack at the same time as the rest of the meal.



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