Yesterday Mumsnet hosted a webchat with the very lovely Nigel Slater. I am a big fan of his, affected at least in part by one of his books in which he recommends smarties as a kitchen cupboard must-have and one of his early programmes in which he confessed to sitting down to watch tv (ER, if memory serves correct) with a tub of Haagen Daaz. I like cooking, but y’know, everything in moderation and all that.
Anyway, having pulled some chicken thighs out of the freezer that morning and with the normal lack of imagination that mid-week cooking brings, I thought I would ask Nigel what the husband and I should do for dinner. His answer was to cook them with some olive oil, lemon and basil and serve with some sautéed potatoes. I thought I would blog this in case anyone else is having the midweek what to cook horrors and doesn’t have one of the best cooks in the country to advise them personally!
Typically, on being told that Nigel Slater had personally chosen our meal for the evening, the husband didn’t even raise an eyebrow, as this is apparently the kind of thing that happens all the time round ours!
I was a bit unsure on when to put the basil in as I didn’t want it to go completely black, but a quick flick though my very well used copy of Appetite found a similar recipe where it had been added 10 minutes before the end. Et voila! It was lovely, so thank you Nigel. I’ve never done sautéed potatoes before either (thinking they would be a faff, they’re not) so that’s now something else I can make a bit more regularly. Hurrah!
UPDATE – my lovely friend Mel who follows crafts on sea on Facebook has commented that there is no real recipe on here. In fairness, Nigel’s instructions really were olive oil, lemon and basil but in hindsight I probably should have said what I actually did! Oven at 190c, chicken on a baking tray, slosh a bit of olive oil on troop, cut a lemon in half, squeeze over your chicken and pop the empty lemon halves on the tray too (no idea if this helps but it does up the ponce tractor) Cook for 30 mins then squeeze about 15-20 basil leaves around your chicken, and cook for another 10 minutes. Sweet!