I’ve noticed sugar has crept (or rather leapt) back into my diet again as my mind is distracted with other things at the moment. Hormones are on the rampage and I’m caught in an emotional battle to suppress my overwhelming desire for another baby – something that we would struggle to afford and would certainly scupper my three-year plan cycling dreams that we’ve been working towards.
Unfortunately these dreams feel totally confused right now as they can’t include pregnancy and another baby in the same time-frame. It’s one or the other. It’s been a gradual shift but now I find one has heavily tipped the scale for me, although it’s not solely my decision. Rob is free of these ‘make-a-baby-NOW!’ hormones and as such is blessed with logical thinking. And, let’s face it, not many people in their right mind would choose to have another baby: the first six months ages each parent by five years via a severe sentence of sleep deprivation and lifestyle changes beyond measure.
But was it really that hard? And if it was, perhaps it’s easier the second time around? …or perhaps this is my hormones taking over again?! Becoming a mother has felt like the most correct thing I have done in my life and Megan is so wonderful she has been worth every sleepless night and more.
So, rather than a cake recipe, here is a wholesome, easy and very tasty winter warmer for you. I remember my mum leaving this waiting for us in the Reyburn when we got home from school – hot and ready to eat but a swirl of cream before serving with lots of fluffy white rice.Using cheaper cuts of chicken on the bone makes this dish taste better, as well as being far less expensive. I only use organic free range chicken – there is no other option in my mind.
I’m not sure of my mum’s exact recipe, but this is my take on it for our own family table…
Serves 2 (+baby Megan)
Coconut oil (or olive oil)
4 free range chicken thighs (on the bone)
4 rashers bacon (any kind)
1 red onion
1 clove garlic
1 red pepper
1 table spoon dried mixed herbs (roughly)
1 pint chicken stock with bay leaf added
Optional double cream.
- Finely slice the onion, garlic, pepper and bacon.
- Melt about a table spoon of coconut oil (or olive oil) in a large saucepan or casserole dish.
- When hot add the chicken skin-side down. This should sizzle. The idea is to get a crispy skin and for the fat to render down. Once golden, turn the pieces and cook a little on the other side.
- Remove the chicken and put to one side in a bowl. Reduce heat.
- In the same saucepan/casserole dish add the onion. Cook over a medium heat to soften.
- After a few minutes add the bacon and garlic.
- Again after a few minutes add the dried herbs and mix through. Should smell wonderful. Then add the red pepper.
- Keep stirring and frying for a couple minutes longer then place the chicken thighs back in the pan skin-side up. Add the juices too.
- Add the chicken stock and bay leaf, bring to the bubble then reduce heat right down. Cover with lid.
- I leave to cook gently like this on top of the stove for about 1.5 – 2 hours, so the chicken literally falls off the bone – delicious! Alternatively you could finish the cooking in the oven if using a casserole dish.
Just before serving I pour in a generous glug of double cream and mix this through the soupy stock. This gives the casserole a delicious richness that I think completes the dish.
This dish works particularly well with fluffy rice and seasonal green veg.