November 21, 2008

Chicken in a Bag - Nanna-Style

Another dish adapted from the 'Vogue French Cookery' Book. It's really easy to do... and so few dishes! What's that all about? That's all about smart cooking, that is! Adapt the concept to other stuff for delicious meals (and spread the word about cooking in a bag while you're at it!)

One Large Oven Bag - like your Nanna used to use
One Chicken
One Bunch of Baby Carrots, stalks removed
6 Baby Potatoes, halved
One Punnet of Cherry Tomatoes
4 whole cloves of garlic
1 sprig of fresh herbs
salt and pepper
1/2 cup of chicken stock
1 tbsp flour

Open up the oven bag. Throw in the flour and shake it around a bit. Don't get it all over yourself. Then put in the chicken. Any way will do. Now chuck in the carrots, tomatoes, potatoes, herbs, garlic. Add plenty of salt and pepper. A dollop of butter is good if you're a bit of a lush.

Now hold the bag with the opening upmost - and pour in the stock. Tie the bag closed securely. You don't want the juices to escape whilst you cook it. Pop onto an oven tray - roast for 40 minutes in a hot oven (400 degrees - or 200 depending on the C or the F thing.) Be careful not to steam yourself when you open the bag and serve!

It's the most delicious, no-nonsense, super easy, nutritious meal! The chicken will be super tender. My kids eat theirs betwixt two pieces of soft white bread! YUM! It's also really good with mushrooms thrown into the mix!

Chicken things from here

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