Ovens above!

November 14, 2010

I am with oven – finally! Unfortunately, it’s not my own. I’m staying with my mum in France for a week or so, and as is expected of the mother who taught me much of what I know, cooking-wise, her kitchen is well designed, fully stocked and an absolute joy to work in.

Now that I have an oven at my disposal, I’m certainly making the most of it, and reached for the ‘on’ switch almost as soon as I had walked through the door. (I tend to do most of the cooking when staying with Mum – something that gives pleasure to both of us.)

I never have to worry about there being a lack of fresh vegetables, herbs and all sorts of foodie extras at Mum’s, and I can usually find pretty much everything I need for a recipe, no matter what it is.

Mum had some chicken legs in the freezer that she wanted used up, so, after an inspection of her fridge, I found the perfect accompaniments – a large bulb of fennel (one of my favourite vegetables, and impossible to find in Istanbul), a bag of mushrooms and some red onions. Which, in my eyes, added up to baked chicken and fennel.

So, I thinly sliced the fennel, a red onion and a handful of the mushrooms, scattered them evenly in a largeish baking dish, then added a couple of sprigs of rosemary (from the garden), finely chopped, and a couple of roughly chopped cloves of garlic.

I poured over enough hot stock and some white wine to just cover the vegetables, seasoned with a little salt and a fair old grinding of black pepper, then popped it into an oven heated to about 220º for 15 minutes or so. I often find that vegetables take much longer than you’d imagine to soften in an oven, so thought I’d give the fennel et al a head start.

While the vegetables were beginning to cook, I browned the chicken legs – which I’d jointed, so they wouldn’t take quite so long to cook either. Then they were added to the now semi-cooked vegetables, and placed back in the oven for about half an hour at 180º.

Once the chicken was cooked, the skin beautifully crisp, and the fennel soft and sweet, all that was left to do was steam some broccoli, and spoon up. There was plenty of juice left – in fact, I’d probably put in a bit too much liquid to start with. But, never one to be wasteful, I simply used it to make a leek and mushroom soup the next day. Both were delicious.

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