Good simple food makes isolation more bearable

Being quarantined at home  gives me more time to cook.  I’ve been inspired to share this recipe by Orly, one of the semi-finalists for the 2020 Holman prize for blind ambition being run by San Francisco’s LightHouse organisation.  It might just cheer you up!

The ingredients aren’t too difficult to find and the result is delicious:

chicken with tarragon and lemon.

3 onions peeled and diced

5 cloves garlic, peeled and finely chopped

1 tablespoon olive oil

1 knob butter

10 (1kg) chicken thighs, skinned

1 large glass dry white wine

Zest of one lemon

2 chicken stock cubes

1 tablespoon fresh French tarragon leaves, chopped

3 heaped teaspoons cornflour

Juice of half a lemon

Salt and pepper to taste.

 

Sauté the onions and garlic.

Place the chicken thighs in the pan and cover with the wine, a mug of water, add the lemon zest, stock cubes, tarragon leaves and bring to a very gentle simmer.

Cook for two hours on the smallest gas ring, on a heat defuser, on the lowest setting on an electric ring or in the oven on a very low temperature.

Remove the chicken thighs.

Slake the cornflour with a little water and whisk into the juices in the pan until thickened.  Add the lemon juice and season to taste.

Pour over the chicken.

My tips:

Accompanied by some green vegetables and rice or potato, this is enough for 10 portions and freezes well to make dishes for the future when you want something  without slogging in the kitchen.  Just de-frost in the fridge overnight and then heat in the microwave on a low/medium power.

Dried tarragon will also work well but use about a heaped teaspoonful.

 

Wrens know how to organise.

The volume climbed at the WRNS 100 centenary lunch party while it took minimum effort to put together a great chicken dish to feed the crowd– see how we did it (https://www.youtube.com/watch?v=vMp_N573JSA).

Jo, my old naval colleague, took our week in Virginia Beach, USA, by the scruff of the neck and shook it until every minute was completely occupied.  She produced a programme with military precision having co-opted a corps of collaborative cooks all ready to create their culinary magic on camera.

During one short week we managed to pack in four different sorts of bread, soup, three different fish dishes, party chicken, two desserts and the most peculiar “overnight casserole” that turned out to be a strange savoury bread-and-butter pudding!  Amidst all of this, we caught a glimpse of Virginia Beach and the huge naval base at Norfolk, managed another lunch party and a great Mexican welcome dinner.  It took all my stamina to keep up with the tight schedule but it was superb to meet so many other enthusiastic cooks.  But there was no stopping Jo: she kept teaching her Pilates classes, taking her exercise sessions and even managed to pack in a country music concert – I just tried to catch up on sleep!

Penny