GARLIC BUTTER CHICKEN AND SEASONED FRIES.
Poulet frites - if you will.
Hello Hello!
Welcome back to the Good Home Cook! Thanks for sticking around.
I feel like todays recipe is really what this newsletter is all about. A home cooking recipe that really hits the spot without being overly complicated. A classic that we might have forgotten about or might stir up some feelings of nostalgia. I’ll be honest, I get a bit giddy when I know I’m having this for my tea.
Chicken and chips has always been one of my favourite recipes. Crispy chicken legs, juicy in the inside with a golden skin. Perfectly cooked chips salted and piled on the side. This is the version I’ve landed at after making this dish for years. It’s finished with a big spoon of garlicky, parsley butter which emulates the flavours of a chicken kyiv without all the faff of stuffing and coating a chicken breast. Its just the perfect plate of food - no frills, no notes, just a comforting amalgamation of crunchy and soft, salty and garlicky and little acidic from the lemon.
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The next issue is on milk bun cinnamon rolls, and they are very good!
See you then x
HOW TO MAKE YOUR FROZEN OVEN FRIES SING
Someone once told me that the best way to cook your oven chips is the same way you’d treat your roast potatoes. By heating up oil in the oven until really hot before adding the chips, this way the chips get golden and crispy on the outside and stay soft in the middle, just like a roast potato. This works a treat and I’ve never looked back.
Don’t overcrowd your tray - you want to use a really big baking tray to cook your oven fries so that they are in one single layer. If they overlap you wont get an even cook on them and they’ll steam against each other and not turn crispy. Use either the large oven tray that comes with your oven and fits directly into it, or use two oven trays. They must be flat and lipped, not deep like a roasting tin.
I really like to season my chips with something. I often use cajun seasoning because it’s deeply savoury and a little bit peppery. But you can just keep this classic if you like.
My frozen oven fries of choice is without a doubt - McCain Crispy French Fries :)
HOW TO GET CRISPY CHICKEN LEGS
Oven cooked chicken legs need to be started off in a pan to get that golden skin. You need to use the most non-stick pan you own. Oil needs to be hot when the chicken is added. Letting the chicken legs cook, undisturbed without too much turning is the best way to get a nice, even browning.
If you have time you can season these with salt a few hours in advance and keep in the fridge, uncovered. This way the excess moisture is drawn out of the skin and you get a really great result.
