Looking for some inspiration for Mother's Day this forthcoming weekend? Then look no further. Because this delectable chicken recipe will really tick all the boxes for your Mum's special day - especially if you pair it up with a fine drop such as Picpoul from St John Wines!
And if that opening gambit sounds like something you might hear from a sickly sweet host, grinning away on some daytime TV show, please forgive us. It rubs off quickly when you watch a lot of it - and boy, have we've been watching a lot of television of late.
Coming back to more of a Turner and George vibe then, the good news about this pot roast by Mr Richard H. Turner, is that there is minimal fuss and yet it delivers maximum flavour.
Bish, bash, bosh in other words. Not forgetting a soupçon of 'whallop', 'cor' and 'strewth that's amazing.'
All phrases that popped up when this dish was being discussed on the T&G WhatsApp group.
As with all proper recipes, it's all about building different layers really. Kicking off with a decent overnight marinade, an application of revered schmaltz*, a nice glug of Madeira and some liberal use of Parmesan, nutmeg and parsley towards the end, the pillars of this dish stand tall.
Most importantly though, this dish travels rather well and eats even better over the next day or two. So with plenty to go around, you can easily portion this up, freeze and drop off elsewhere if necessary.
Just something to be aware of. Because for some of us, it might be tricky getting to visit your Mum this weekend.
*Schmaltz: otherwise known as rendered chicken fat. Well worth spending some time making, so here is a method if interested.
- Grind the lemon zest, crushed garlic and salt into a paste in a pestle and mortar and mix with the lemon juice. Remove the wishbone from the chicken and rub all over with this mixture and stuff the squeezed lemons inside the bird and allow it to sit overnight in the fridge, uncovered.
- Preheat the oven to 180°C.
- Heat the chicken dripping in a large heavy-based 30 cm casserole with a tightly fitting lid. Place the chicken in the hot dripping breast side down to colour the skin, until the skin is golden brown. Then turn the chicken the right way up and roast for twenty minutes.
- Remove from the oven and scatter in the prepared vegetables around the chicken then pour the Madeira followed by the brown chicken stock to about two thirds of the leg of the chicken, leaving the golden breast uncovered.
- Clamp on the lid and return to the oven for 40 minutes.
- Take the pot out of the oven and stir in the elbow macaroni around the edges of the chicken, and then put the lid on again, and put the casserole back in the oven for another 10 minutes, by which time the pasta should be cooked.
- Take out of the oven and remove the lid the stir in the freshly chopped parsley, Parmesan, freshly ground white pepper and freshly grated nutmeg. Return to the oven uncovered for 10 final minutes to form a golden crust on the Macaronade and finish browning the chicken.
- Remove from the oven and allow to sit for 10 minutes before serving in its pot for people to help themselves.
- Optionally you can remove the chicken and strip the meat to aid dining.