In our house we have a real stove to cook, and to heat, but we don’t exactly know how to use it. Giancarla promised to show us, but…the wood is not dry enough. The chicken and potatoes will end up in the normal oven to be roasted, and the even more slow cooking will be for another occasion.
For 4p, 6 medium sized potatoes, 6 long shallots, 4 garlic cloves, 250 grams of cherry tomatoes, 500 grams of small mushrooms, 1 good quality chicken, a few stems of fresh rosemary, a few stems of thyme, some bay leaves and a radicchio salad are the ingredients for a real simple, tasty meal.
Wash the potatoes. Cut them in quarters. Remove the skin of the shallots, halve them. Slice the garlic. Wash the herbs. Check the chicken and clean if necessary. Put 1 lemon (halved), rosemary and thyme in the chicken. Spread some chicken herbs. Put potatoes, onions and garlic in a large oven dish (I used a tajine). Put the chicken on the vegetables. Spread the rest of the herbs. Put in the oven at 180-200° for approx 1 ½ h. Stir the vegetables halfway. Cover if the surface becomes too dark. Potatoes and chicken need to be prefect.
Put the washed cherry tomatoes on baking paper. Add some thyme and a drizzle of olive oil. Bake in the oven during the last 30 mins of baking time.
Bake the mushrooms crispy in some butter.
Once ready, cut the chicken in pieces. Add the tomatoes and the mushrooms. Add some pepper and salt. Serve with a radicchio salad.
Pure awesome international food!
Doc V's Healthy Kitchen 