THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Chicken with cherry tomato and garlic
Description
One of my great inspirations in the kitchen was my confirmation godmother. During my stays with her, she passed on to me a taste for simple, economical and tasty dishes, made with very good ingredients. In fact, it was while watching her cook that I wrote down this family recipe: a tender, fragrant chicken, roasted with a multitude of garlic cloves and cherry tomatoes lightly preserved in the oven. An ideal dish for a convivial meal, whether there are two of you or a large table.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional version
1. Preheat oven to 200°C.
2. Wash and dry the chicken pieces.
3. Choose an ovenproof dish of a suitable size so that the pieces are packed side by side.
4. Rub the chicken pieces with olive oil and season on both sides with salt and pepper.
5. Arrange the pieces skin-side up.
6. Slip the peeled garlic cloves generously between the pieces (not on top).
7. Make a small incision in each cherry tomato and place them face down on the chicken.
8. Bake for 45 minutes at 200°C. Check for doneness and extend if necessary.
9. Serve directly in the dish with rice, potatoes and vegetables or a salad.
THERMOMIX® METHOD.
