Last night’s dinner was fantastic and I will definitely make it again. This is another Laura Calder French Food At Home recipe. I’ve been making one meal a day from her book for the past week and tonight will be the last one. I’m not sure yet which book I’ll be using, if any in particular, for the coming week.
I chose to make Carrot Juice Chicken because the name intrigued me. I am not a fan of carrot juice – I think it’s vile – but cooking chicken in it sounded delicious. I’m not sure if the recipe specifically requires plain carrot juice or sweetened carrot juice. I used the only carrot juice I was able to find at the grocery store which happened to be sweet.
First I seasoned three chicken legs with salt and pepper and then cooked them for about 20 minutes in a bit of olive oil. Once the chicken was nice and brown I added a tablespoon each of fresh, chopped rosemary and thyme. I had Scarborough Fair stuck in my head as I chopped said herbs. I then added a cup of carrot juice until it was reduced to a syrup. I added another half cup of juice until it reduced again and I repeated this until I had added 3 cups of carrot juice, turning the chicken every so often. Next time I make this I’ll be using chicken wings because the carrot juice makes a perfect sticky and sweet alternative to BBQ sauce.
While the chicken was cooking, I had put some cut up carrots in a small pot with a teaspoon of butter, a generous dash of carrot juice and enough cold water to cover the carrots. I let that simmer for about 30 minutes until the liquid was reduced to a syrup. I have to say that those were the best carrots I had ever had. Cooking carrots in carrot juice is brilliant! I’m so glad I found that recipe in the book as well. I served the chicken and carrots along with a somewhat mild tasting potato gratin. I felt it lacked taste but as Jay said it was good that way because you wouldn’t want to have too many overpowering tastes. How right he was.
1 Response to “Amazing Chicken and Carrots”