Free range chicken, thighs and legs (8 pieces)
1 juicy lemon, sliced into 1cm thick discs
Handful of sage leaves
4 cloves garlic, squashed in their skin
6 large porcini mushrooms, sliced in half
NOMU Extra Virgin Olive Oil
1/2 cup (125 ml) white wine
1/2 cup (125 ml) prepared NOMU Chicken STOCK
60 ml salted butter
Good grindings of NOMU Duck & Poultry Grinder
NOMU Sea Salt and Black Pepper
Sprinkling of sugar
Preheat the oven to 180°C.
In a deep baking tray, arrange the chicken pieces, lemon slices, sage and squashed garlic. Pour the Olive Oil, white wine and chicken stock over the chicken pieces. Place a knob of butter onto each piece of chicken. Give a generous grind of NOMU Duck & Poultry over the chicken and season with salt and pepper to taste. Sprinkle sugar over each lemon slice.
Place the tray in the oven. After 30 min of cooking time add the mushrooms. Remember to baste chicken at this point with some of the sauce in the tray. Cook for a further 20 min. To test if the chicken is done, insert a skewer into the thickest part of the leg – if the juices run clear then the chicken
is ready.
Arrange the chicken on a serving platter, spooning all the leftover sauce from the tray over the chicken. Serve immediately.
Free range chicken, thighs and legs (8 pieces)
1 juicy lemon, sliced into 1cm thick discs
Handful of sage leaves
4 cloves garlic, squashed in their skin
6 large porcini mushrooms, sliced in half
NOMU Extra Virgin Olive Oil
1/2 cup (125 ml) white wine
1/2 cup (125 ml) prepared NOMU Chicken STOCK
60 ml salted butter
Good grindings of NOMU Duck & Poultry Grinder
NOMU Sea Salt and Black Pepper
Sprinkling of sugar
Preheat the oven to 180°C.
In a deep baking tray, arrange the chicken pieces, lemon slices, sage and squashed garlic. Pour the Olive Oil, white wine and chicken stock over the chicken pieces. Place a knob of butter onto each piece of chicken. Give a generous grind of NOMU Duck & Poultry over the chicken and season with salt and pepper to taste. Sprinkle sugar over each lemon slice.
Place the tray in the oven. After 30 min of cooking time add the mushrooms. Remember to baste chicken at this point with some of the sauce in the tray. Cook for a further 20 min. To test if the chicken is done, insert a skewer into the thickest part of the leg – if the juices run clear then the chicken
is ready.
Arrange the chicken on a serving platter, spooning all the leftover sauce from the tray over the chicken. Serve immediately.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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