40-clove gar­lic roast chicken

Your Baby & Toddler - - Nutrition -

8 or­ganic or free range chicken thighs (bone in, skin on) salt and pep­per to taste 2 ta­ble­spoons but­ter 40 cloves gar­lic, peeled 1½ cups chicken stock 1 ta­ble­spoon dried thyme 2 ta­ble­spoons cake flour 2 ta­ble­spoons milk Sea­son the chicken with salt and pep­per to taste. Melt the but­ter in a heavy-based pan over medium to high heat. Add the chicken pieces skin side down and fry for 2 to 3 min­utes, then turn and brown the other side. Re­move chicken pieces and set aside. Fry the cloves of gar­lic in the same pan over medium heat for about five min­utes un­til golden brown. Add the chicken stock and bring to a boil. Place the chicken back in the pan and sprin­kle with thyme. Cover, re­duce heat and let sim­mer for 25 to 30 min­utes un­til the chicken is cooked through. Re­move the chicken from the pan and ar­range on a serv­ing plat­ter. In a small bowl, mix to­gether the flour and milk, then stir this mix­ture into the re­served pan juices.

takes cen­tre stage in a T-shirt from Cot­ton On Kids, and jacket from Mr Price. The shorts are from Stuttafords and the tas­selled boots are from Keedo.

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