February 08, 2014

Tomato Braised Chicken

Hey there my lovely. As you are reading this, I am in Edinburgh. My sister and I decided to take a short city break. It's super cheap to fly from Ireland to London, Edinburgh or Paris.  Why not treat ourselves. I had a really busy Christmas and I've never been to Edinburgh. So, why the hell not?

This post was written before I left for Edinburgh. I hope I'm having fun, I assume I'm heaving fun. Let's be serious, I'm having all of the fun! I'll tell ya'll about my trip next week. 

Trip talk next week, food talk this week. Tomato Braised Chicken talk to be exact. It's going to be a lovely conversation, that I can guarantee. 

I don't think I've ever met someone who doesn't like chicken in some shape or form.  Except for the obvious vegetarians and vegans in all of our lives. Chicken is so versatile and that is why I love it. If you can cook a bird well, you're going places….You're going to the kitchen to cook some chicken! 

A little preparation is needed for this recipe, no more than usual-a little vegetable action, a little frying action before placing all the ingredients into the oven for the guts of an hour and a half.  

After everything is cooked, a little blitzing is needed in order to make a DELISH sauce from the cooked down vegetables and BOOM, you have dinner.

With love from Edinburgh.


Holly, x

Simple, simple, simple ingredients and method. Did I mention that this is a very simple recipe? We've got the usual suspects: onions, garlic, celery, tinned tomatoes, fresh rosemary, stock, salt, pepper and of course, chicken. 

Begin, by slicing the onion, chopping the celery, halving the whole heads of garlic and roughly chopping the rosemary. 

Heat an oven proof dish and fry the vegetables for a few minutes with a great big pinch of salt and pepper. 

Add the tinned tomatoes, the stock and bring to the boil. 

Remove the vegetables from the heat and sit the chicken on top. 

Drizzle with olive oil and sprinkle generously with salt and pepper. 

Place in a preheated oven at 180C and cook for 1 hour 15 minutes to 1 hour 30 minutes. 

Once cooked, remove the dish from the oven. Place the chicken on a plate, cover lightly with tinfoil and allow to rest for 15 minutes. 

Remove the heads of garlic and squeeze the garlic cloves onto the onions and tomatoes. Blitz all the vegetables until you have a lovely thick sauce. 

If you want, you can skip this step and leave the vegetables as they are-just as nice. 

Pour the sauce into a bowl, and sit the chicken on top. Drizzle over the juices from the plate where the chicken had rested. Shred the chicken with forks and dig in! 

Recipe, Serves 4-6

1 Whole Chicken
3 Medium Onions
3 Ribs Celery
2 Heads Garlic
3 Tablespoons Olive Oil
2 x Tins Plum Tomatoes
2 x Chicken Stock Cubes
800ml-1 Litre Water
3 Sprigs Fresh Rosemary
Salt and Pepper

Preheat an oven to 180C.
Remove the chicken from the fridge 1 hour before cooking the bird. 
Chop the celery, slice the onion and cut the whole heads of garlic in half horizontally.No need to remove the skin on the garlic.
Strip the leaves of rosemary from the stalk and roughly chop. 
Heat the olive oil in an oven proof dish and sweat the celery, onion, garlic and rosemary for 3 minutes. 
Add in 1 teaspoon of salt and 3/4 teaspoon of pepper. 
Stir in the tinned plum tomatoes, the water and crumble in the stock cubes. 
Bring to the boil and remove from the heat. 
Drizzle the chicken with olive oil and season generously with salt and pepper.
Place the chicken on top of the onion and tomato mix-nestle the chicken into the vegetables so that the liquid surrounds the chicken. 
Place the dish in the preheated oven and cook for 1 hour 15 minutes to 1 hour 30 minutes-the juices should run clear once the chicken is cooked. 
Once cooked, remove the dish from the oven. 
Move the chicken to a plate, cover lightly with tinfoil and allow to rest for 15 minutes. 
Remove the garlic heads and squeeze out the cloves. 
With a hand gun, blitz the celery, onion, garlic, tomato, stock and rosemary to a sauce. 
Pour into a bowl and sit the chicken on top-pour the chicken's rested juices over the top before cutting or shredding. 

To Serve
Artichoke Hearts
Basil Pesto

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