RECIPE No. 9: ULTIMATE ROAST CHICKEN IN A CREAMY LEEK AND FENNEL SAUCE

RECIPE NO. 9 (29th AUGUST 2017)
THE MEAL:  ULTIMATE ROAST CHICKEN IN A CREAMY LEEK AND FENNEL SAUCE
WHO CHOSE IT: INGRID

Elizabeth’s side of the story:

I feel like I say this every month but August has been a whirlwind. We spent three weekends of it in Gauteng for study purposes, arrived home for ten days and as I write this I am on the way back to Gauteng for a good friend’s wedding. With such a lot of time spent away from home, it didn’t leave many viable days to cook our blog meal. The scheduled date was the 29th August, which really didn’t leave any spare time to postpone if needed.

I admitted to Ingrid that this has been the first time that I seriously contemplated cancelling. But my OCD interfered with that thought quiet quickly and so August’s blog was indeed cooked in its intended month.

THE INGREDIENTS:

A chicken, leeks, fennel, cream, beans and various herbs and spices.


THE METHOD:

This was a simple meal to prepare and didn’t consume much time, which I was so grateful for. Preparing the chicken was quick and nothing out of the ordinary, as the method described was exactly how I usually do my roast chickens. While the chicken was roasting I prepared my veggies for the sauce.

The sauce was ready in the knick of time.

After the chicken was golden and crispy, I shredded it and arranged it on a platter, drizzled the creamy veggie sauce over it and garnished with parsley and green beans.

THE EXPERIENCE:

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This meal was so S I M P L E and very tasty. It was refreshing to have a roast chicken prepared differently to what has become a household standard. The vegetables, leeks and fennel, are also not something I have ever cooked before and I really enjoyed them.

I made roast potatoes to compliment the meal (Coincidently Ingrid did the same). It was the perfect accompaniment

My hubby and I both agree its a meal we would make and enjoy again.

THE COST:
I needed all the ingredients for this meal. It was relatively inexpensive considering it also fed us for another dinner and a lunch.

TOTAL: R152, 00 / £9,00

DID WE RATE THIS:
NEVER AGAIN | OCCASIONALLY | ONCE A MONTH | A FAMILY FAVOURITE

Ingrid’s side of the story:

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I knew that Lizzy was going to have a very busy August, so I rather foolishly felt smug, thinking that THIS would be the month that I beat her to completing my blog. But yet again, she somehow managed to beat me to it and here I am, (in September) just days away from cooking our next meal, quickly trying to catch up!


THE METHOD:

This meal was very easy to cook and prepare and that in itself makes it a meal worth repeating. There were a few ingredients that I had never before cooked with, and so I needed to use google to see what the difference between fennel bulbs and fennel fronds were. I also had to try 3 different shops before I was able to find these ingredients – but now that I know where to find them, I won’t have that problem again.

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THE EXPERIENCE:

I’m not sure whether roast chicken is actually my husbands favourite meal, but if ever I ask him what he fancies for dinner, he will almost always answer “roast chicken”. So having a roast chicken with a difference, was definitely a winner as far as he was concerned. And now that we have winter fast approaching, this is a hearty, flavoursome meal that is lovely to come home to – all neatly presented on a single plater.

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THE COST:

TOTAL: R217, 31 / £12,35

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DID WE RATE THIS:

The jury is still out on this one! I think that we are split 50/50 in our family. Walter and Calvin absolutely loved this meal and vote “A family favourite” while Isabel (The family vegetarian) and I are more “Once a month“. I did love the meal and the flavours, but I can’t eat too many cream based meals, so we will go for:

NEVER AGAIN | OCCASIONALLY | ONCE A MONTH | A FAMILY FAVOURITE

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