Cuisses de poulet au four de Gill Meller avec pommes de terre nouvelles, ail des ours et citron
Cooking a fresh pizza in an Ooni is one of chef, food writer and teacher Gill Meller's favourite pastimes. He also knows that it’s good to mix it up every so often. As an outdoor enthusiast based in Dorset, England and author of “Outside: Cooking Outdoors - Recipes for the Wild,” it only makes sense that Gill has a show-stopping recipe for an all-in-one tray recipe for roast chicken thighs and new potatoes.
Cooking at quite a low heat is the secret to making the chicken in this recipe extra tender. After the initial cook, Gill likes to crank up the heat, so everything’s golden and crisped around the edges when it comes out of the oven. Gill is committed to taking inspiration from his surroundings, so he uses wild garlic, a springtime herb that grows around the edges of woodland and along shady river banks. Not to worry, though, if you don’t live anywhere near wild garlic, using bulb garlic and lots of parsley will be equally tasty.
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Méthode
Note
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1
Take the chicken out of the fridge 2 hours before cooking to allow it to get close to room temperature.
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2
Light your oven with good-quality lumpwood charcoal and a natural firelighter. Initially, you’re looking for a relatively low heat, so aim for around 350 °F (175 °C) on your baking stone. You can check this quickly, accurately, and safely with an infrared thermometer.
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3
While the oven’s getting up to temperature, arrange the chicken pieces, skin side up, in a large roasting tray. Scatter the potatoes around the chicken and trickle over the olive oil. Slice the lemon into ¼-inch ( ½-centimeter) rounds and arrange these randomly around the chicken. Sprinkle over the fennel seeds and chilli flakes and add in the bay leaves. Season everything with sea salt and freshly ground black pepper.
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4
Set the chicken in the middle of the oven and bake, turning the tray occasionally with your oven gloves on and giving the potatoes a turn to ensure they are getting evenly cooked, for 40 to 45 minutes. It’s crucial you monitor the heat during this first stage. A nice gentle cook is what you’re after here. Big rolling flames are not on the agenda.
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5
After 40 to 45 minutes, take the tray of chicken out of the oven and give the potatoes a little turn with a spatula. Raise the heat of the oven to about 430 °F (220 °C) But again, avoid any fierce rolling flames over the ceiling of the Ooni.
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6
Arrosez le poulet avec le jus de cuisson citronné. Hachez grossièrement l'ail des ours (ou, si vous utilisez de l'ail et du persil, incorporez quelques gousses finement émincées et du persil haché) et répandez-le sur les pommes de terre et le poulet.
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7
Remettez la plaque au four et laissez cuire le tout pendant encore 10 à 15 minutes ou jusqu'à ce que le poulet soit doré et que les pommes de terre soient bien croustillantes.
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8
Retirez la plaque du four et laissez reposer le plat pendant 5 minutes. Coupez, servez et dégustez !
- 6 free-range organic chicken thighs, about 6 ounces (170 grams) each
- 2 ¼ pounds (1 kilogram) new potatoes, scrubbed and cut into ½ inch (1 to 2 centimetre) cubes
- 3 tablespoons extra-virgin olive oil
- 1 large, juicy unwaxed lemon
- 1 teaspoon fennel seeds
- ½ teaspoon dried chilli flakes
- 3 to 4 bay leaves
- 1 ½ teaspoon flaky sea salt
- ½ teaspoon freshly ground black pepper
- 40 to 50 grams (1 ½ to 2 ounces) wild garlic leaves, or 10 grams (⅓ ounce) flat-leaf parsley and 1 thinly sliced garlic clove
- Ooni pizza oven (Ooni Pro 16, Ooni Karu 12, Ooni Karu 12G or Ooni Karu 16)
- Roasting tray, 12 inches by 15 inches (30 centimetres by 38 centimetres)
$50.00
