Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Friday, 27-Feb-2009 21:10 Email | Share | Bookmark
Lemon and Thyme Chicken with Creamy Parsnip Gratin

 
 





Lemon and Thyme Chicken

3 tablespoons minced fresh lemon thyme
2 tablespoons extra-virgin olive oil
5 garlic cloves, chopped
2 teaspoons grated lemon peel
juice from 1 lemon

8 pcs chicken drumsticks
1 cup chicken broth
1 teaspoon all purpose flour


Mix first 5 ingredients in bowl.
Place chicken in roasting pan. Rub garlic-thyme-lemon oil over. Sprinkle with salt and pepper. Marinade for at least 2 hours, or preferably overnight.
To bake, heat oven to 180C and bake chicken pieces for 30 minutes.

Remove the chicken pieces from the roasting pan. Bring the pan juices to boil, scraping up any browned bits. Add chicken broth. Whisk in flour into broth mixture. Boil broth mixture in roasting pan until slightly thickened, about 2 minutes. Season pan-juice mixture to taste with salt and pepper.





Creamy Parsnip Gratin

2 large parsnips , peeled
200ml milk
100ml double cream
100ml vegetable stock
2 tsp wholegrain mustard
4 tbsp grated cheese
nutmeg , for grating


Slice parsnips thinly into rounds.
Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning - the sweet parsnips can take a bit of salt - then tip in the parsnips. When the cream is simmering again, cover and cook for 6 minutes.
Tip the parsnip into a dish. Scatter with the rest of the cheese and another grating of nutmeg.
Heat oven to 180C and bake for 1 hr, then turn up to 200C and brown for 15 minutes more.




Find more treats on Foodie Friday at Designs by Gollum.


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