Nigel Slater’s chicken stew
Before I go into the recipe, let me assure you that I am aware that the blog has been going offline intermittently over the past 24 hours. We’re still not sure what the exact problem is — it could be a hardware issue — but it’s being monitored to make sure that if there are any more downtimes, they will be kept as short as possible. It doesn’t help that I can’t do the monitoring 24/7, I haven’t been feeling well since Wednesday evening, but everything humanly possible is being done.
That said, let me tell you about this chicken stew that I cooked on Tuesday evening. Based on a recipe from Nigel Slater’s The Kitchen Diaries, it is curiously reminiscent of our own adobo except that it is a lot more bland. Soy sauce is not an ingredient — the dish acquires its dark hue from the balsamic vinegar in which the chicken pieces were marinated and cooked. I deviated from the original recipe by ditching the frying part. Instead, I broiled the marinated chicken pieces to give them that crusty texture as though they had been fried.
Serves 6 to 8.
Ingredients :
800 g. of chicken drumsticks (about 10 pieces)
800 g. of chicken thighs (about 8 pieces)
1/3 c. of olive oil
1 c. of balsamic vinegar
8 cloves of garlic, peeled and crushed
2 bay leaves
2 generous pinches each of tarragon, thyme and oregano
1-1/2 c. of cooked beans, drained (I used canned white beans)
3 to 4 leeks, white and light green portions only, cut into 1-1/2 inch lengths
salt
pepper
Place the chicken in a glass baking dish large enough to contain them in a single later. Insert the bay leaves and garlic cloves between the pieces. Sprinkle the thyme, tarragon and oregano evenly over the chicken pieces. Pour in the olive oil and 1/2 c. of balsamic vinegar. Cover and marinate in the fridge for several hours or overnight.
Preheat the oven to its highest setting (in my case, that was about 525oF). In the same tray where it was marinated, cook the chicken, uncovered, until the skins brown and blister and turn crusty (about 20 minutes).
Take the glass tray out of the oven, add the beans, pour in the rest of the balsamic vinegar and about a cup of water. Scatter the leeks on top. Season LIBERALLY with salt and pepper. Return to the oven, lower the heat to 425oF and cook for another 20 to 30 minutes.
When you take the tray out of the oven, taste the sauce. You might need to add more balsamic vinegar, salt and pepper to get the right balance of flavors. I was so worried about adding too much salt but it turned out I should have used twice as much as the tablespoonful that I originally added. And what happened was we were literally dousing the chicken with steak sauce while eating. So, adjust the seasonings before serving.
To serve, place 2 to 3 chicken pieces on top of hot rice, spoon some of the sauce over the chicken and rice and serve hot.
P.S. Over at Feast Asia, check out the latest recipes for oyster omelet and kani salad.
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hi connie! i just tried this now since i was a bit curious how the balsamic vinegar with taste with the chicken. it did taste bland so what i did is i added chicken buillion and lots of salt as you said. it was very tasty! next time i would add more leeks
thanks again!