Brown Butter Garlic Chicken One Tray

Brown Butter Garlic Chicken one tray

Welcome to day 2 of 30 days of recipes inspired from around the world. Today I am taking inspiration from another favourite, France. I think I was French in another life because my love for French cuisine runs deep. It’s probably their passion for garlic and butter.  Either way, we have a lot to thank them for when it comes to a beurre noisette. This recipe makes for an excellent effortless dinner. More classic French one trays to make: 30 Cloves Of Garlic Chicken + Chicken Fricassée

Serves 2

Ingredients:

4 chicken thighs (600g)

270g cherry tomatoes, half sliced in half

2 whole heads garlic cloves, skins on but separated (about 18 cloves)

3 sprigs rosemary

1 glass of white wine (70ml)

100ml veg/chicken stock

100g unsalted butter

Extras:

• 1 fennel bulb, cut into 6ths + roasted at the same time

• Chickpeas

Preheat oven to 200C degrees and grab a 22cm by 32cm baking tray.

Set a small saucepan to a high heat + add the butter to melt. Bring to a simmer gently moving around the pan until it starts to go lightly golden + there is a hazelnut aroma. At this point take off heat + scrape into a bowl.

Add tomatoes, garlic cloves, rosemary sprigs, chicken thighs skin-side down, season everything with salt + pepper. Pour over stock, wine + brown butter.  Cover tray with tin foil + place into the middle of the oven for 40mins.

Take off tin foil + turn over chicken + roast for 10mins.

Turn to grill 220C degrees + place at the top of the oven until nicely charred. About 5mins.

You can serve with garlic or pick it out. Squish out of skins + mix with some of the sauce + 150g chickpeas if using. Stir back with chicken + season with a bit more salt + pepper.