I’ve always been looking for ways to make the most out of chicken. It’s the UK’s most popular meat (even more so since the horse meat scandal) yet I think we massively underestimate it. It’s too often used as a filler, the flavours masked and the texture long forgotten about. If someone cooked a steak like that we’d complain, but we never seem to with chicken. Perhaps it’s too familiar and just doesn’t feel like a treat anymore? Let’s change that…
I’ve been dreaming up a this recipe for a while now. Buttermilk with chicken is an absolute classic and for good reason – it makes an amazing marinade for the most juicy, tender chicken.
I based the flavours on a brandied chicken dish that my family are pretty fond of – it’s the only reason we keep a bottle of the stuff in the house. If you don’t want to buy some especially for this, there are some other suggestions at the end of the post.
I can’t describe quite how succulent this chicken is. It’s how chicken should always be.
To serve 4:
3pounds skin on chicken -I’m using breast quarters and legs
3 crushed garlic cloves
Add your chicken to a large food bag or container along with the other ingredients and plenty of salt and black pepper. I tend to use a pour and store style bag if I’m marinating food – they stand up on their own in the fridge and stay well sealed. They’re a fairly new find in for household but they’re freezer and microwave safe so great for soups and sauces too.
Seal the bag and give it a good mix up. Leave it in the fridge overnight. If you’re being super organised you could stop at this point and throw it in the freezer for another day.
When you’re ready to cook, preheat your oven to 210 degrees C and transfer the chicken pieces to an oven proof dish or skillet, discarding the marinade. Roast for 30mins or until golden brown and cooked through.
Serve with:Garlic roasted new potatoes & asparagus Wild rice & broccoli florets
Dauphinoise and haricots verts
Experiment:Swap the brandy for some honey Instead of paprika, try a cajun spice mix Trade chicken for turkey to up the protein content Switch the paprika and brandy for a lemon and dill combo
P.S What do you think of the “Experiment’s” section? I’m hoping to include these on most future posts if you find them helpful.
FOLLOW | Twitter | Bloglovin’ | Google+ | Instagram | Pinterest | Facebook