Monday, 8 October 2012

Orange Pot Roast Chicken

Stuffed chicken with 2 lemons, chopped, 1 chilli pepper, 3 cloves of garlic, dry bay, fresh thyme, sage, a fe slices of ginger.

Surrounded chicken with 3 red onions, 6 shallots, 3 ripe plum tomatoes, 8 carrots. Third of a bottle of white wine. Olive oil and pepper on breast.

Cooked at 150°C for three hours.

Served with our own new potatoes and kale.

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