12 Days of Christmas: Day 1

On the first day of Christmas, Rich Glen gave to me... Verjuice


Baked Chicken, Chorizo, Potato & Verjuice
Serves: 6
Prep: 15 minutes
Cook: 60 minutes
Ingredients:

  • 2 Tbsp. Extra Virgin Olive Oil (EVOO)
  • 12 chicken thighs with skin and bone still on
  • 750 gm chorizo, cut into 15cm chunks
  • 1 kg baby potatoes, halved
  • 2 red onions, peeled and roughly chopped
  • Fresh oregano or thyme
  • 1 orange, grated zest
  • 300 ml Verjuice

Method:

  1. Preheat the oven to 220°C.
  2. Put the EVOO, salt & pepper in the bottom of 2 shallow roasting trays, 1 Tbsp. in each.
  3. Divide the potatoes, chicken, chorizo, and onion between the 2 trays and toss them in the EVOO mixture. 
  4. Sprinkle fresh herbs over, then grate the orange zest over the contents of the 2 trays. 
  5. Add 150ML of Verjuice to each tray. 
  6. Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.

Deglazing with Verjuice

Set aside your meat and/or any vegetables that you have roasted. Remove any excess fat from the pan, leaving approximately 1 teaspoon of juice. Over medium heat, add 1 cup of Verjuice and using a wooden spoon, scrape up the brown bits, incorporating them into the Verjuice. Reduce until “jus” is just beginning to coat the spoon. Resist thickening the “jus”, but add a knob of butter for richness and shine. Strain into a serving dish.

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