|Chicken with beer and onion sauce|
Fact 8: In the fifties rabbit was more popular than chicken in the British tables. In 1953 a farmer introduce a new breeding species from America creating the farm factories.
Recipie 8: Chicken with beer onion sauce.
4 chicken thighs
1 big white onion (in ring of 1 cm)
200 ml beer
2 garlic cloves
1 tbps olive oil
1. Season the chicken with salt and pepper.
2. Brush with the olive oil the baking tin and put the onion rings, spring over another pinch of salt. Now put skin side-up the thighs
3. Baste them with the beer very slowly and put in the oven for about 30 minutes
4. Remove the onion and the juices from the baking dish, down the oven temperature to 180ºc and let the chicken crisp a few for 5 minutes.
5. Meanwhile blend the onions and juices
6. Serve with mash potatoes and pour over the chicken with some onion sauce.
Fact 9: Hens can change the behaviour of their chicks.
Recipie 9: Chicken thighs with parsnips.
|Chicken with parsnips|
6-8 chicken thighs
2 tbsp grain mustard
2 tbsp fresh chopped thyme
4 parsnips (peeled and cut in wedges)
5 tbsp olive oil
2 tbsp honey
1 tbsp red wine
Oven 190ºC 596 kcal / 6 servers.
1. Whisk together the olive oil, honey, mustard, vinegar and thyme. Season.
2. Place the chicken in a dish, and pour over the mixture, cover with a clean film and chill for 1 hour.
3. Meanwhile cook the parsnips in boiling water for 5 minutes. Drain and set aside.
4. Transfer the parsnips to the chicken marinade and rub all together, and then place chicken and parsnips in the roasting tin.
5. Roast for about 35 minutes, until the meat is cook.
6. Because the dish is a bit sweet is best served with spinach or green beans like side dish.