Who dares guess the provenance of this dish - it's definitely a Kendra Kats dish and we think she got it from a Jamie Oliver book, but that's as far as the trail goes. It doesn't matter really, what does matter is it's dead easy - bang it all in the oven for 45 minutes, then brown the chicken for ten, and robert is your father's brother.
Just what you need on a Monday night when you really don't want to be doing much, especially after the highly successful yet simultaneously lazy day I had at work; all jobs completed by lunchtime in blaze of productivity, then a screening of The Hangover at Warners, followed by a frappucappucino with BAD Lucy afterwards. Clearly I'm king of media, other than missing that really important conference call with the US. Ooops.
Food of the Milos
Ana and the milos are still in quarantine although the few spots he had are now gone, after another day looking at the geese and ducks, and for some reason the imaginary goat, he has some defrosted tomato pasta sauce and a summer pudding for dinner.
sources
roast chicken, feta and green beans - Kendra Kats, From her mind.
Thursday, 11 June 2009
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I can attest to this recipe being a Jamie Oliver originally as I used to make this back in the UK! What is weird is that my mother-in-law reminded me I made a chicken breast on a bed of beans and cherry tomatoes in the oven meal for them when we stayed in the cottage on the Isle of Wight and I had totally forgotten about it until last week and now you have reminded me again. Strange.
ReplyDeleteLovely Ana made this for me when you were in Putney - yum it was too and yes it was Jamie of the Olivers because I attempted to recreate it myself once or twice! marvellous..
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