Backyard Chicken

Don't panic I haven't dispatched any of the girls, tempting as that may be when they "play" with the new seedlings.

The thing I love about this dish is the potential if things are growing well that most of the ingredients can come from my backyard.

The herbs, the lemon if the tree would do it's thing, the chicken if they ever stop doing their thing, the potatoes and capsicum. (just need to plant an olive tree for the oil)

Using the homemade sourdough as the breadcrumbs adds a richer flavour but as AB reminds flour only comes from a shop thus putting a halt to any plans of a mill or crop of wheat in the backyard.

This is a quick 10 minutes of effort then let the oven do the work dinner, lunch, or potential leftovers sandwich.

Fresh, zesty, herby, crunchy easier just to sum it all up with YUMMY!

Zesty Herbed Chicken AKA Backyard Chicken
Ingredients for 4-5 thighs

• 3 cups of fresh breadcrumbs (or use panko)
• Zest of 1 lemon
• Large handful of herbs, mine included thyme, parsley, coriander, mint, rosemary, oregano. If it's green it's in, basil when it's warmer or some chilli would also work nicely!
• 1 clove garlic
• Salt and black pepper to taste
• 1-2 eggs for egg wash
• Flour to coat
• Olive oil or spray oil
• 4-5 chicken thigh fillets

Method

• Preheat oven to 180°C (now I'm not using a gas oven I know the importance of the preheat)
• Blitz up about as much as a ciabatta roll of sourdough in a food processer, some chunky bits are ok.
• Finely grate the lemon zest and the clove of garlic
• Roughly chop the herbs, some smaller stalks are fine to include
• Add herbs, zest, and garlic to the breadcrumbs
• Season to taste
• Flour, egg, and breadcrumb the chicken thigh fillets
• Place on an oiled foil lined baking tray
• Bake for 25-30 minutes until chicken is crispy and cooked through
• Let rest for at least 10 minutes
• Perfect to serve with sautéed potatoes and roasted capsicum and a rocket salad

Soupy Stars: Mixed onion soup with goats cheese toasts

Being in the middle of cold and flu season in Melbourne it is good to keep the immune system boosted. Knock wood I have avoided a bout of Man Flu with a regime of preventative medicine, I mean eating.

 

The smell of onions and garlic frying in butter is just one of the joys of being alive.

 

Mixed Onion Soup

Ingredients

• 1kg of mixed onions (red and brown)
• 5-6 cloves garlic 
• 60g butter
• Splash of olive oil
• 1 tbsp. brown sugar
• 120ml red wine
• About 2.5 litres of beef or vegetable stock
• 4-5 sprigs of thyme

Method

• Peel onions and slice finely (I used the food processer, no more tears)
• Peel garlic and slice finely
• Heat butter and oil on medium in a heavy base pot
• Add onions and cook for about 10-15 minutes till softened, I don't brown them too heavily but it's up to you
• Add brown sugar, red wine and stir through
• Add the stock, it should cover the onions very generously as it will reduce
• Simmer on medium for about 40-45 minutes
• Serve with soft goats cheese spread on toasted baguette, glittered with thyme leaves (oh that sounds classy)
• Onion tip, if you store them in the fridge you are less likely to cry as the juice/vapours spray less when chilled.
• Also it's good to ensure the onions have softened before adding the liquid as boiling raw onion doesn't give the same smooth texture

 

 

Everything is better with butter and a splash of oil!

 

 

The toast can be served on the side to avoid the risk of soggy bread!