HOMECOOKING WITH TERESA

This chicken it's just mouth-watering delicious. It uses only a few ingredients, it is easy to cook and with the rosemary and lemon potatoes, you cannot ask for a better meal. It is a traditional recipe from the region of Provence, in southern France. From the cookbook 'Bistro'. INGREDIENTS 1 whole chicken 1.5 to2 kg, cut into 8 serving pieces (see video below) and at room temperature 2 Tbsp extra virgin olive oil 15 g butter salt and freshly ground pepper About 3-4 heads of garlic (40 large cloves) 1 cup dry white wine 1 cup chicken stock For the potatoes 1 kg potatoes, washed and cut into small cubes 3 branches fresh rosemary Juice of 1 lemon olive oil salt METHOD: Preheat the oven to 180C fan forced. Cut the chicken into eight pieces, see the video below for an easy way to do it with scissors. Heat the oil and butter in a large pan suitable to go in the oven. Season the chicken liberally with salt and pepper. When the fats are hot but not...

This recipe is from an incredible book that was recommended to me quite a few years ago by a French friend and chef - 'Bistro cooking'. There are some extremely good recipes collected by this writer, over the years, while going around France and eating at French Bistros. There are so many different ways of making a potato gratin.... I find that sometimes it is very hard to get the potatoes cooked well, even though I have cut them very thinly.  This recipe is different for the fact that you parboil the potatoes with milk, garlic and bay leaves, and then you put them in the oven to make the gratin.  It is just so beautiful that you have to stop yourself from eating the whole lot!!! INGREDIENTS 1.5 kg baking potatoes, peeled and very thinly sliced 2 cups full milk 3 garlic cloves, minced 3/4 tsp salt 3 fresh bay leaves ground nutmeg freshly ground black pepper 1 cup creme fraiche or double cream 2 cups grated Gruyere or Cheddar METHOD: Preheat ov...