A recipe from Delia Smith’s Summer Collection.
Ingredients
- 8 free range chicken thighs or legs( use a mix) legs on the bone
- 4 plump cloves garlic
- 3 medium free range eggs
- 2 hpd tbsps finely chopped fresh parsley
- 2 oz fresh breadcrumbs
- 1 1/2 oz freshly grated parmesan
- 2 oz butter
- 4 tbsps olive oil
- sea salt and black pepper
Servings:
Instructions
- Arrange the joints in a shallow dish large enough to hold them in a single layer.
- In a mortar grind the garlic with 1 heaped tsp sea salt and crush to a paste. Add to the eggs, season with pepper and whisk together until well blended.
- Pour the egg over the chicken joint, cover with clingfilm and refrigerate for at least four hours, turning halfway.
- Preheat the oven to 180 C, Gas 4. Put in a large shallow roasting tin containing the butter and oil to preheat.
- Meanwhile combine the breadcrumbs with the parmesan, parsley and a little seasoning together on a plate. Spead out some absorbent kitchen paper on a flat surface.
- Remove chicken from fridge. Take one piece at a time and carefully sit it in the crumb mixture, patting and coating all over with crumbs. As each piece is coated lay on the kitchen paper.
- Remove the roasting tin from the oven and add the chicken pieces. Baste and bake on a high shelf for 20 mins, then turn over and cook for 20 minutes more. Pour off the excess fat and cook for a further 5 minutes.
- Drain on kitchen paper then serve hot or leave to cool.
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