Just over a week ago, I got back into one of my favorite routines – watching Saturday Kitchen with James Martin. And as usual I thoroughly enjoyed the programme. James Martin really is a fantastic chef and tv chef. For one thing, he’s cooking entire meals live (not like ‘cooking segments’ on US news channels). He also gives good, relevant cooking tips and advice. Just now while looking up his website to link to, I discovered that he has a new venture called Life, Fork & Spoon which is a food delivery service with either fresh or frozen meals that can be delivered to you next day. I had a quick browse and for the prices and quality of food the service looks really good. This would be ideal for hosting a dinner party, especially around the holidays.
Anywho – on to the chicken. One of the dishes James cooked on the September 24th programme was his Pot-roast Chicken with Potato Ragu. Although James makes every dish seem easy to make, I promise this dish really was easy. And it’s perfect for the changing autumn weather. It’s cosy and because of the rich stout you almost forget it’s chicken. So because it’s a BBC show, they couldn’t officially mention which type of stout he was using but it was clear he was using Guinness. Any stout would work but he highly recommended the ‘un-named’ Guinness brand.
I only made a couple changes to the recipe. Because I had some, I added a couple cloves of garlic and half a carrot to the onion for the roasting. I didn’t have any homemade stock available, so I used beef stock cubes. I also doubled the concentration, so I used two cubes for the same amount of water. Also, for the ragu, I forgot to buy cabbage but had leeks so just used those. Also forgot the parsley which would’ve been a nice fresh touch but I didn’t think it was the end of the world. And I used regular onions instead of shallots.
BUT despite those changes, I was very happy with this dish. I also used a technique which my Dad does with every poultry he cooks – I let it soak in a brine. I just looked online and dissolved 1/4 cup salt and 1/8 cup sugar in 1 litre of cold tap water. Then I just made enough of the brine to cover the chicken in a large bowl. I let mine soak for a couple of hours but overnight would be best. What this does is make the chicken super moist. Just dry it when you’re ready to get cooking.
I hope you’ll try this dish! It’s great for two because you can eat the legs/thighs for dinner and save the breast for lunch or a pasta dish the next day. Enjoy!