“headless” exhausted chicken.. fillet

15 May

Double that! In one way I am very happy to know that the chicken I am making is headless, but in another, I feel like one running around.. and not stopping, which isn’t a good picture if you HAVE actually seen what a headless chicken running around looks like.

Exhaustion has kicked in, similar to my ideas that I have for cooking chicken. Sometimes I just really think, I don’t know what to cook anymore with this birdie.

Also, I enjoy cooking my food, but not eating it? Is that normal? In the end I just want an apple, or a pear. Not that you would say that looking at my physique ;-p Luckily you can tell how much I love food, by literally reading each blog entry I have posted over the months since I started this “coop”.

So, tonight I think I will create a “headless chicken” style meal as it has to be quick and I am probably going to throw everything together.. and hey.. life is like a box of “eggs” .. you never know what you’re gonna get .. As the man says.. he is sometimes scared of what he’s going to get when he comes walking through our door..

1 pack of chicken breast fillet, halved /pack of chicken thigh fillets

1 tablespoon of  garlic

2 sweet potatoes, cut in quarters and boiled for 8- 10 minutes, still firm

2 x tablespoons of olive oil

handful of fresh sage, roughly chopped, extra for scattering

2 handfuls of cherry tomatoes, halved

1 x tin of artichokes

1 red pepper, cut in medium slices

juice of half a lemon

1 big onion, roughly chopped

2 handfuls of mushrooms, roughly chopped

1 ziplock bag

Preheat your oven to 180C. Add 1 tablespoon of olive oil to a heated pan and add your onion. Fry for about 5 minutes and add your chicken, season with salt and pepper. Squeeze over your lemon juice. All you’re going to do is seal your chicken.

Now, take a ziplock bag and place all the ingredients in it, besides the tomatoes. Drizzle with the remaining olive oil, add the garlic, chicken spice and the sage leaves. Close it up and shake it all about!!!

Now all you do is take it out of the ziplock bag and place on a baking tray.

Scatter your tomatoes around in the tray. Season with salt and pepper and scatter another few sage leaves.Cover with foil.

Place in the oven for 45 minutes or untill cooked.

Serve with some rice or cous cous, or a lovely warm ciabattata dipped in olive oil and balsamic vinegar


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