Wednesday, 4 May 2011
Roast chicken and baked beans
Last night for an impromptu dinner for four I served Roast chicken and tarragon and haricot beans with onion and tomatoes. The chicken I am sure I have already done but hadn't ticked off in the book. It was stuffed with butter loaded with tarragon and roasted smeared in olive oil and turned during cooking. A flaming ladle of brandy was poured over the cooked chicken before popping it back in the oven for five more minutes to mellow the brandy. To the juices I added a little cream and a splosh of madeira. Really yummy but I wish I had drained the fat off first- I must get better at removing fat. I decided at lunchtime to cook haricot beans rather than new potatoes. This meant that I hadn't soaked the beans but I remembered in an earlier ED recipe that she said to bring the beans to the boil then leave them to soak in that water. I left them until I needed to cook them(two hours max), I then boiled them in fresh water with an onion studded with a clove, a celery stick and a bouquet garni. ED recommends seasoning the beans just for the last ten minutes of cooking. The beans were then drained and the onion reserved. This onion was fried in butter with two skinned tomatoes for a couple of minutes. The beans were then added and some of the chicken juices. We served this with hot wild white bread and wye valley asparagus. absolutely delicious although I think our guests believed they were baked beans!