Baked Chicken With Garlic and Potato

Ingredients:
1. One chicken breast with skin and bone in.
2. One potato, thinly sliced
3. Half a leek, sliced into rings
4. Half a Spanish onion, sliced
5. 9 whole cloves garlic with skin (depending on taste)
6. One cup of hot chicken stock
7. ¼ cup of white wine - optional
8. A teaspoon of coarse black pepper
9. Sea salt
10. Sprig of rosemary
11. Glug of EVO

Method
1. Place sliced potatoes, leeks with a pinch of salt and bring to a boil till vegetables just about to be tender, drain and kept warm.
2. Switch oven to maximum heat.
3. Rub chicken with sea salt
4. Grease warm baking dish lightly with oil/butter of your choice.
5. Layer potatoes, onions, leeks and pour combined hot cooking liquid over vegetables.
6. Sprinkle dash of coarse black pepper on vegetables.
7. Place chicken on top of vegetables and scatter whole garlic cloves.
8. Wrap aluminium foil loosely around dish and bake on maximum heat for twenty minutes.
9. Remove aluminium foil and brown chicken skin till slightly golden.
10. Serve on warm plate and drizzle more EVO on dish before serving.

Note: Optional to serve peas with fresh mint on a side

Garlic Chicken

1. Two pieces de-boned chicken thighs or breasts. Score lightly without cutting through the meat.
2. Six cloves of garlic - peeled but left whole
3. Quarter sprig of rosemary
4. Two and a half tsp light soya sauce
5. Two tsp olive oil
6. Dash of freshly ground white or mixed pepper
7. One tsp garlic powder

Method

1. Wash chicken and pat dry.
2. Mix all ingredients together and leave to marinate for a minimum of an hour or overnight.
3. Heat pan till smoking, add a drop of oil and twirl round the pan. Add chicken then reduce to medium heat immediately. Cook for about two minutes. Flip over once.
4. Add garlic and rosemary, continue cooking for about two minutes or depending on thickness of meat. Rotate the garlic during the cooking process to prevent burning.
5. Rest chicken for about two minutes before serving.

Note:
Adjust seasoning according to your taste and increase cooking time depending on thickness of meat.

Chicken Wrapped in Bacon and Cheese

Chicken Thigh


Chicken breast













Ingredients

1. One piece of chicken breast – Rub breast with olive oil, sea salt and freshly ground mixed pepper.

2. Mixed cheese of your choice

3. One piece ordinary ham

4. Basil leaves roughly torn

5. Sea salt and freshly ground mixed pepper

6. Streaky bacon

Preparation
1. Season cheese with mixed pepper and torn basil leaves. Mix well, place on cling film, squeeze tightly, make knots at both ends and place in fridge for about an hour.

2. Slit chicken breast, tuck in cheese, wrap with ham and secure with toothpicks.

3. Pan on medium heat, a drop of oil. Oil will exude from bacon and chicken skin.

4. Pre-heat oven on maximum and place tray to cook the chicken in later.

5. Place chicken on a hot pan and brown gently on all sides, less than seven minutes.

6. Dish up and place in oven.

7. Chicken is cooked when firm to the touch. Do not be tempted to slice chicken lest the cheese oozes out.

Sauce
1. Add some stock from the cooked vegetables after the chicken had been removed from the pan.

2. Scrape off any burnt bits; they add character to the sauce.

3. Heat up gently; add a knob of butter into the sauce before serving.

4. No seasoning needed as the fat residue from the bacon would be salty.

5. Prepare sauce only when chicken is resting.


Note:

It is not really necessary to flatten the chicken breast before adding the cheese.

Cook it as is but be mindful of securing all edges to prevent cheese from oozing out during the cooking process.

Use as many toothpicks as required to secure the chicken piece.

Make sure that you remove all the toothpicks before serving.

Serve on a warm plate.

Chicken Wrapped in Bacon

Ingredients
1. One boneless Chicken Breast with skin - sprinkle with pepper and salt
2. Three strips of bacon
3. Three pieces of sage

Method:
1. Tuck sage under chicken skin.
2. Wrap chicken breast with bacon and secure with toothpick.
3. Pan on medium heat, a drop of oil. Oil will exude from bacon and chicken skin.
4. Pan fry gently and turn chicken piece for even browning.

Note:
It's important to allow chicken to rest before serving.