This time of year tends to be
a bit of a void for culinary inspiration. Christmas festivities over – winter still
looming, topsy turvy weather, still long nights and short daylight hours but
hope is on the horizon – Spring is coming.
Note an early Easter in late
March and so the Easter season will start with Shrove Tuesday on 9th
February – Pancake Day! So there’s one evening supper taken care of.
Fun with savoury – fruit or
madly indulgent fillings – let your imagination run riot.
When people ask what my
signature dish is, or my favourite food, I have to confess I use the finger
method, like testing the direction of the wind. I wet my finger hold it up high
and see what takes my fancy. Sometimes the inspiration comes from watching a TV
programme – sometimes seeing an ingredient at the shops or even a country theme
that has been invoked by an experience or person. We all do things Italian
regularly – with Pizza and Pasta. Some Indian, Vegetarian, Thai or good heart
warming British.
So with the promise of Spring
I thought Greek – Sunshine – Lemons – simplicity and so to:
Greek Lemon Chicken
8 Chicken Thighs or 4 Legs
1 Unwaxed Lemon cut into Wedges
1 Tablespoon of Olive Oil
4 Cloves of Garlic – peeled
and sliced
About 4 Tablespoons White
Wine or Sherry
Flour
Seasoning
Roll the Chicken Joints in
the Flour and pack into an Oven proof dish skin side up.(Quite tightly)
Slot the Lemon Wedges and
Garlic Slices in between the Joints.
Drizzle with the Olive Oil
and Wine/Sherry. Season
Bake in a hot oven about 180C
(Fan) for about 45 minutes until golden and cooked through
Serve with Roast Potatoes and
Rosemary. You could add a Feta, Tomato and Cucumber Salad.
