I’ve been craving really simple, winter warming food. It’s cold and there is something so comforting about all those lovely flavours coming together, especially with winter vegetables, made just the way we have it when we visit home. I have hundreds of cookery books but somehow, I love the way my mum and sister, Elizabeth make roast chicken.
We like to break with tradition every now and again and have a very simple Parmesan Risotto with our chicken, instead of roast potatoes. I usually just make a plain risotto with stock, adding butter and Parmesan at the end and a drizzle of the marjoram chicken juices. The secret as far as I can tell is to wrap the chicken in foil, or you could use a pot with a tightly fitting lid as long as it holds your chicken. Then my mum adds water to almost steam roast it, taking off the foil or lid thirty minutes before the end for the chicken to brown. Adding the marjoram, carrots, leeks and parsnips to the pot too also adds flavour. Marjoram is a lovely herb, very underrated and quite often used in Polish cooking. The second trick is to cook your chicken on a slightly lower heat, but for longer. My mum leaves her chicken in for a good two hours, even it is a fairly small sized bird.
By next week I am hoping to add another linky up – similar to the one for Simple and in Season – so that hopefully some of you will also add you Family Friendly Recipes throughout the week.
I hope you enjoy the weekend!