Hobble Creek Kitchen. Her writing is hilarious. You feel like you're right along side her cooking and laughing with her. I also love her pictures and the scenic views in the backgrounds.
I recently tried her Sunday Dinner Chicken recipie because I was looking for something that I could pop in the oven early, as it was going to be busy for us just before supper. I prefer to get supper started early so I can spend time with our daughter when she gets home afterschool instead of in the kitchen.
Oh boy was this good. The skin on the chicken was nice and crunchy and the inside cooked to perfection. I poured a little of the drippings from the bottom on top of the chicken as well. My kids and husband loved it too.
SLOW-ROASTED CHICKEN PIECES
3-4lbs chicken pieces or whole cut-up chicken (I used thighs)
1 cup flour
extra virgin olive oil
2-3 bay leaves
3 cloves garlic crushed (I used minced garlic)
dried onion (I used minced onion)
2 teaspoons chicken base)
Preheat oven to 450 degrees.
Coat chicken pieces in flour, then spinkle them with lots of salt and pepper. Drizzle with oil all over the chicken. Put them in 450 degree oven to brown (about 20 minutes.), uncovered.
Next, take them out of the oven, add basil leaves, garlic, dried onion, chicken base and just a little water then cover. You can bake this very slow at 250 degrees for 4-5 hours or at 325 degrees for 1-2 hours (this is what I did).
I served mine with peas and homemade macaroni and cheese (recipe will be posted here soon).