I wanted to make something a little bit different with my chicken marylands. We didn’t have much in the fridge but what turned out is a testament to sticking to a small number of ingredients and doing it with love. I had a lovely bunch of fresh oregano in the fridge and some dried tomatoes in the pantry. Not the semi sundried variety, but the fully dried variety that last as long as sultanas in the cupboard – as long as they’re in an airtight container in a dark place. I really thing the use of fresh oregano is paramount here. Don’t use dried oregano from the pantry but it won’t matter if your ‘fresh’ bunch has dried out a little. By browning the chicken and then braising it slowly on the bone with some verjuice (or white wine) and chicken stock, the sauce had great depth and complexity. If you haven’t got both of these ingredients, you could replace one with the other, but it works so well with both. We served this with some fancy spaghetti that my partner said truly tasted like the homemade spaghetti his grandma used to make, so it really capped it off. But whatever spaghetti you use, I’m sure you’ll appreciate this as much as we did.
|1/2||cup||verjuice or white wine|
|6||sundried tomatoes, finely sliced|
|2||teaspoons||fresh oregano leaves, to garnish|
|fresh ground pepper|
|1/2||cup||freshly grated parmesan cheese|
Melt the butter in a small frying pan with a lid. Brown the chicken skin and seal the meat all over. Add the stock, verjuice (or wine), water, sundried tomatoes and oregano. Cover the pan and simmer for about 40 minutes. Remove the chicken when you can pull the meat from the bone. Remove the oregano from the pan. Shred the chicken meat and return to the pan. Add the cream to the pan, stir and simmer till thickened to your liking. Meanwhile cook the spaghetti according to the packet directions. Drain the pasta and stir through the sauce, season with freshly ground black pepper. Divide between the serving bowls and garnish with freshly grated parmesan cheese and fresh oregano leaves.