FOOD

Macclesfield Express - - LEISURE - AN­DREW NUTTER

ROAST CHICKEN THIGH WITH BABY GEM AND FRAZZLED BA­CON SALAD

A FAN­TAS­TIC thrifty sum­mer salad – per­fect for al fresco dining – great with the bal­samic dress­ing; or why not try it with Cae­sar and Parme­san shav­ings? Serves 4 In­gre­di­ents: One tbsp olive oil One onion, roughly sliced One clove gar­lic One lemon zest and juice

Few sprigs of thyme and rose­mary

Few pink pep­per­corns 2 fl oz of white wine Eight chicken thighs, skin on, bone re­moved

Salt and freshly ground pep­per To Serve:

Two baby gem let­tuce Crispy crou­tons Frazzled ba­con Bal­samic vinai­grette Method: 1. Place the onion, gar­lic, lemon, thyme, rose­mary and pep­per­corns on the base of an oven­proof dish 2. Place the thighs on top, sea­son and add the white wine. Cover with foil and roast at 140°C for one hour. 3. Re­move the foil and in­crease to 180°C un­til crisp. 4. Ar­range the baby gem leaves on a plate, scat­ter with the crou­tons and

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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